Winter Cuisine. Bernhard Long

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СКАЧАТЬ is removed. The flesh of the fruit from the separator hides, the juice of this field.

      The parting hides of oranges in the hand print and collect the juice.

      Heat the oil in a pan and the shallots cube is at medium heat until glazed sweating.

      Red Small chopping and pray. Sauté 2 minutes.

      The hot broth and the entire orange juice. At medium heat cook for 15 minutes. In the meantime Dill herbs in clean water, shake dry and pluck the flags.

      Half of the orange fillets in the beetroot soup and the soup Finely puree.

      Pour soy cream and again shortly and heat. With salt and freshly ground pepper flavor. Beetroot soup into bowls and with the rest of the orange fillets and dill herbs decorating.

Green cabbage soup with prawns

      Ingredients for 4 meals

      3 medium size onions

      2 cloves of garlic

      100 g soft Chorizo

      5 potatoes (so. 300 grams)

      4 large spoon olive oil

      1 knife tip cumin

      800 ml vegetable stock

      460 grams of green cabbage

      ½ lemon

      3 Inserted piri spice

      360 grams of shrimps and prawns (kitchen completed without the head and the shell)

      Salt and pepper from the mill

      The preparation process

      Peel the onions and garlic finely and cubes. Sausage in Fine dice crush.

      Peel potatoes in water to clean and dice.

      2 large spoon Heat olive oil in a pot. Onions is turning in 7 8 minutes until glazed sweating. Garlic and chorizo and roast for 2 more minutes. Cumin, potatoes and broth, once heating and approximately 20 minutes at medium heat simmer, cooking.

      Now the green cabbage plasters, thoroughly in clean water and drain well. Green cabbage into very fine strips crushing or fine crumble.

      Lemon hot rinse, dry and slightly shell fine rub. The piri piri pods spice drain, recover the oil. The pods fine chopping and with the remaining oil and lemon peel mix.

      Potatoes, onions, garlic and sausages in the broth with the hand blender Finely puree. The cabbage in the rear and everything for a further 10 minutes cook at medium heat.

      Shrimps, rinse and dry it in the stew. All heat once again and let it cook for 2 more minutes. With salt and freshly ground pepper tastes. Stew with the piripiri spice oil and sprinkle on the table.

Ginger soup with prawns, carrots vegetable and pumpkin

      Ingredients for 2 meals

      1 piece of ginger (so. 30 grams)

      1 small clove of garlic

      1 small onion

      ¼ butternut squash (so. 130 grams)

      1 carrot (so. 100 grams)

      1 large spoon oil

      1 small spoon curry powder

      400 milliliters of poultry stock (or vegetable broth)

      4 prawns (without head and shell, so. 40 grams)

      Pinch of salt

      150 ml coconut milk (9 % fat)

      3 stems of basil

      The preparation process

      Ginger, garlic and onion peel and chop finely.

      Pumpkin and carrot peel and chop into very thin strips.

      Heat the oil in a pan and fry the onion, the garlic and ginger is 1 minutes until glazed sweating.

       Sprinkled with the curry powder, liquid heat and stir for 10 minutes at low heat to simmer. After request puree.

      Carrot and pumpkin and a further 8 10 minutes simmer, cooking.

      In the meantime , clean water shrimps in season with salt. Coconut milk and the shrimps in the ginger soup and everything for 3 minutes cooking.

      Basil in water, shake dry, clean sheets pluck and in very fine stripes crush. Ginger soup in bowls and sprinkled with the basil prepare.

Fine Fennel cream soup with scallops and saffron

      Ingredients for 2 meals

      1 fennel bulb (so. 300 grams)

      2 small potatoes (so. 100 grams)

      2 small shallots

      2 large spoon olive oil

      400 milliliters of broth of chicken

      1 pinch of saffron threads

      1 bay leaf

      5 large spoon soy cream

      Salt and pepper from the mill

      4 scallops (kitchen finished)

      1 large spoon aniseed liqueur (on request)

      The preparation process

      Fennel cleaning, clean in water. Cut fennel green and set aside. Fennel bulb in about 1 centimeter cubes crush.

      Peel potatoes in water to clean and also cubes. Peel and finely chop shallots.

      1 large spoon Heat olive oil in a pot and the shallots is glassy sweating. Fennel and potatoes and also briefly sauté.

      Saffron Broth, and bay leaf. The soup is covered and bring to the boil over a medium heat for 25 30 minutes of cooking.

       Remove the bay leaf. The Soup with a hand blender very finely puree. With a ladle through a fine sieve into a 2. Dish.

      The soy cream and even heat . With salt and freshly ground pepper tastes.

      The scallops with salt and freshly ground pepper flavor. The rest of the oil in a frying pan and strongly heat coated the mollusks is from each side 45 seconds roast.

      On request with aniseed liqueur СКАЧАТЬ