Winter Cuisine. Bernhard Long

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СКАЧАТЬ cherry tomatoes briefly in boiling water diving, remove, cold rinse and remove the skin.

      Set aside the leeks cleaning, clean in water. Leek districts and in 1 centimeters large diamond grinding. 30 seconds in boiling salted water simmer, cooking, remove, cold rinse and drain well.

      The liquid (rear) by a passenger cloth designed sieve into a 2. Pot and if something boil down to the taste to intensify.

      Leek lozenges, tomatoes and lobster sections in approximately 200 ml of liquid is heated with a foam trowel lift and in pre-heated soup plate . With the very hot lobster stock to fill and the lobster soup immediately prepare.

Fine Jerusalem artichokes soup with pumpkin cubes and truffle oil

      Ingredients for 4 meals

      400 grams of Jerusalem artichokes

      2 small cloves of garlic

      3 large spoon olive oil

      Salt and pepper from the mill

      Knife tip sugar

      2 shallots

      700 ml vegetable stock

      150 milliliters soy cream

      ½ Hokkaido pumpkin (so. 400 grams)

      2 large spoon walnut kernels (30 grams)

      3 stalks sage

      A bit of the truffle oil

      The preparation process

      Jerusalem artichokes very thoroughly in clean water and scrub with a brush. With the cup into large pieces crush. Garlic shells.

      Both in a casserole dish. 1 large spoon olive oil, salt, pepper from the mill, from the mill and 1 knife tip sugar spiking. Cover with aluminum foil and in a heated and preheated oven tubes, kitchen stove at 200°C (with recirculation: 180 °C, Gas: manual control to 3) 45 minutes finished baking.

      In the meantime shallots peel and chop into fine stripes.

      1 large spoon oil in a saucepan. Shallots is at medium heat while stirring 4 5 minutes until glazed sweating.

      The fermented contents from the mold in the pot. Soy broth and cream. Then boil and with small to medium heat. Leave to simmer for 15 minutes

      Pumpkin shells and free of the nuclei. 130 160 grams of flesh weighing and into very fine dice crush. Walnuts coarsely. Sage in clean water, shake dry and the leaf pluck.

      The rest of the olive oil in a frying pan and heat. Sage leaves is short crispy roast and cake paper drain.

      Pumpkin in the frying pan under swivel in approximately 5 6 minutes until golden brown. Walnuts and short heating. Season with salt and pepper.

      Soup with the hand blender or in the blender very finely puree. With salt and freshly ground pepper and spice mix again so you foamy.

      Soup in bowls or deep plates. Pumpkin, nuts and sage to distribute, sprinkle with a little truffle oil and immediately prepare.

Clear green cabbage soup with chick peas and tomatoes

      Ingredients for 2 meals

      275 grams of fresh green cabbage

      1 medium-large onion

      1 large spoon olive oil

      1 large spoon Spanish paprika powder (smoked)

      1 small spoon paprika powder (rose sharply)

      650 ml vegetable stock

      240 grams of chickpeas (socket)

      4 eggs tomatoes

      1 small spoon runny honey

      Salt and pepper from the mill

      1 small lemon (on request)

      The preparation process

      Green cabbage cleaning, the tough stems and leaf ribs eliminate, cabbage thoroughly in clean water. In salted boiling water for 3 to 4 minutes simmer, cooking. In cold water quenching so that color and bite. Then print well and coarsely.

      Onions, districts and in fine stripes crush.

      Oil in a large saucepan, onion and green cabbage is 4 minutes sauté.

      Paprika powder and sprinkle with sauté briefly.

      The liquid and heat. Over a medium heat for 20 minutes of cooking.

      Chick peas in a sieve and rinse and drain. To the soup and continue to cook 10 minutes.

       Clean tomatoes in water, neighborhoods, core and finely dice. Shortly before the end of the cooking time with honey to the soup and heat it.

      Lemon hot rinse, dry and the shell fine rub. After request 1/2 1 small spoon lemon peel into the soup. With salt and freshly ground pepper to taste and bring to the table.

Grilled Halibut with miso soup

      Ingredients for 2 meals

      6 shiitake mushrooms

      1 small carrot (so. 80 grams)

      1 small leek (so. 100 grams)

      2 fillets of halibut ( so. 130 grams)

      1 small spoon sesame oil

      400 ml vegetable stock

      1 large spoon Red Miso

      1 Sheet Nori algae

      The preparation process

      Shiitake Mushrooms with a brush or with a cake paper cleaning. Remove the stems and the heads in thin slices crush.

       Clean carrot in water, shells and in very fine strips (Julienne) crush.

      Leeks in water cleaning, brushing and only the white parts in very fine stripes crush.

      Fish fillets, rinse with kitchen paper and pat dry coat with sesame oil.

      A grill pan to heat up and the fish from each side 3-4 minutes grilling.

      Liquid in a saucepan . Mushrooms, leek and carrot to admit and leave to cook for 4 minutes.

      150 milliliters of liquid and remove in a bowl with the MISO paste mix.

      The СКАЧАТЬ