Winter Cuisine. Bernhard Long

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СКАЧАТЬ mixture back into the broth stir and heat, but is no longer cook.

      Liquid in deep plates. The algae sheet with the fingers on bread crumbs. Grilled fish and immediately set to prepare.

Minestrone soup with meat balls and a lot of vegetables

      Ingredients for 6 meals

      160 grams of colorful (noodles

      2 carrots vegetables (so. 250 grams)

      2 courgettes (so. 500 grams)

      ½ Cauliflowers (so. 460 grams)

      2 cloves of garlic

      2 small onions

      2 large spoon olive oil

      Salt and pepper from the mill

      1 ½ liter vegetable broth

      260 g veal roast

      425 grams of white beans (tin)

      100 grams of peas (refrigerated)

      60 g Parmesan cheese

      The preparation process

      The noodles in salt water almost al dente cooking, drain in a sieve, cold rinse and drain well.

       Peel Vegetables Carrots, cleaning and in 5 millimeter sized cubes crush. Courgettes in water to clean, dry, clean and also in 5 millimeter sized cubes crush.

      Cauliflowers cleaning, clean and in water into florets parts. Peel the onions and garlic and finely dice.

      Heat the oil in a pan and fry the onion and garlic cube is 2 minutes colorless sauté.

      Carrot vegetables in the pan and so. 1 minutes with sauté. Zucchini and cauliflower.

      With salt and freshly ground pepper flavor. Pour in the broth and everything around. Leave to simmer for 10 minutes.

      In the meantime veal roast with wet hands to small balls rotate.

      Approximately 400 milliliters of liquid from the pan and place it in a small saucepan heat up again.

      Balls and covered just below the boiling point over a medium heat for 5 minutes simmer, cooking.

      Beans in a sieve cold rinse and drain well.

      Beans, Peas, noodles and the veal meatballs with the liquid in the stew and heat up again . Minestrone soup again with salt and freshly ground pepper tastes. Parmesan cheese with a peeler or a coarse grater planing and separately with the soup .

Hokkaido pumpkin soup with green beans

      Ingredients for 1 serving

      1 small red onion

      1 piece of Hokkaido pumpkin (so. 360 grams with shell weighed)

      60 g green beans

      200 ml vegetable stock

      1 small spoon pumpkin seeds

      Salt and pepper from the mill

      1 knife tip ground coriander

      1 stalk fresh coriander (on request)

      The preparation process

      Peel the onion and finely chop.

      Pumpkin Peel with a large spoon in rough columns chopping and with a peeler shells.

      Pumpkin columns in about 1 centimeter cubes crush.

       Clean the beans in water, drain in a colander, cleaning and diagonally in the 5 millimeter thick washers crush.

      Diced onions and beans washers with the broth in a pot. Then bring to the boil and simmer covered for 2 minutes, cooking.

      Pumpkin pieces, heat once again and covered at low heat for a further 8 10 minutes simmer, cooking.

      In the meantime the pumpkin seeds fine grinding. In a small frying pan without fat roast and allow to cool.

      The pumpkin stew with salt, pepper from the mill, from the mill and coriander tastes. Sprinkled with the pumpkin seeds, on request with some decorating and coriander leaf particles on the table.

Creamy carrot soup with sliced almonds

      Ingredients for 2 meals

      1 carrot (so. 100 grams)

      1 piece of parsley root (so. 20 grams)

      1 potato (so. 100 grams)

      220 ml vegetable stock

      6 stalks rocket

      Salt and pepper from the mill

      Knife tip nutmeg

      1 small spoon almond flakes

      The preparation process

      Carrot and parsley root in clean water, shells and in approximately 1 centimeters thick washers crush. Potato peel in water clean and dice.

      The vegetable broth in a saucepan . Insert the prepared vegetables, heat and covered at low heat for 15 minutes simmer, cooking.

      In the meantime the rocket in water, shake dry clean, free from coarse stems and crushing.

      The soup in the blender or with a hand blender puree. Season with salt and pepper and a little nutmeg to rub.

      Soup in a Soup bowl or a deep plate, fill with rocket and sliced almonds sprinkled.

Pureed parsnips soup with North Sea shrimps

      Ingredients for 2 meals

      2 parsnips ( so. 160 grams)

      1 small onion (so. 30 grams)

      400 ml vegetable stock

      4 stalks chervil

      70 grams of North Sea shrimps (kitchen finished)

      160 grams of yogurt (0.1% fat)

      Salt and pepper from the mill

      Liquid sweeteners (on request)

      The preparation process

      Parsnips СКАЧАТЬ