Winter Cuisine. Bernhard Long

nuts cakes

       Carrot poppy cakes

       Apples chocolate cake

       Mini Chocolate cake with a colorful Smarties

       Pies to Black Forest style

       Asparagus Cheese tartlets

       Chocolate cake with chili spice

       Mint Cake

       Gingerbread cakes with glow wine

       Chocolate cake with macadamia nuts

       Chocolate cake with cream filling

       Olives Feta Cheese Cake with butter Milk

       Quark cakes with strawberries

       Pizza pies

       Bacon potato cakes with cheese and parsley

       Rhubarb vanilla tarts

       Caramel Cake

       Cakes with spider web for Halloween

       Surimi cakes with Parmesan cheese

       Cakes with white chocolate

       Plum cakes

       Dates of cherries pies

       Kiwi fruit tart with white chocolate

       Mini herbal cakes with roasted onions

       Walnut cake with cheese cake

       Linguine tarts alla Carbonara

       The most beautiful winter cake baking recipes of the season

       Orange Meringue Brioche

       Simple cheese cake with dates

       Baked apple Natas

       Bourbon Groove Pie

       Bread recipes recipe ideas for freshly baked bread from the oven tubes

       Rye sourdough bread

       Potato rosemary bread

       Polka dot bread

Winter salads recipe ideas for refined fit maker full of vitamins

      Orange fennel salad with honey-mustard vinaigrette

      Ingredients for 4 meals

      2 large spoon pine nuts

      2 small fennel tubers (so. 400 grams)

      1 red onions

      1 biologically Orange

      3 4 stems of parsley

      2 large spoon fruit vinegar

      1 small spoon Dijon mustard

      2 small spoon runny honey (e.g. Acacia honey)

      Salt and pepper from the mill grams

      2 large spoon good oil (e.g. Walnut oil)

      The preparation process

      Tip to the portions to be increased by +1 reference value ¼ of the ingredients.

      The pine nuts in a frying pan without fat golden brown. Fennel in water to clean, cleaning and eliminate the stem. Fennel in fine stripes planing or grinding. Onions, into two halves crushing, into very fine strips planing or grinding.

      For the vinaigrette orange in clean water and pat dry. The dish with a Zesten Tear in thin strip. Orange peel so that the white skin will be completely removed. Fillets Between the isolating skins to extract, juice this field. Juice from the press release hides.

       Clean the parsley in water and shake dry. Leaf crush. Vinegar, orange juice, Shell, Parsley, mustard and honey mix. Salt and pepper from the mill, seasoning. Oil including beat. Fennel, onion, Orange Vinai-grette fillets, pine nuts and mix. With salt and freshly ground pepper to taste.

Sharp beetroot salad with grapes and walnuts

      Ingredients for 4 meals

      600 grams of red beet Tubers

      7 large spoon oil

      160 grams of green seedless table grapes

      75 grams of walnut core halves

      1 red chili

      50 So the young leaf spinach

      1 Bed Daikon or shiso cress

      1/2 small white radish (so. 250 grams)

      6 large spoon brighter balsamic vinegar

      Salt and pepper from the mill

      Knife tip sugar

      The preparation process

      Beetroot in clean water, shells, Coarse shredding. Beetroot with 1/2 small spoon of salt knead seasoning, something, 2 large spoon stir in oil. So the 1 hour marinade.

       Clean the grapes in water, dry it in two halves crush. Walnut kernels coarsely. Chili spice cleaning, clean in water, in rings crushing, the cores to eliminate. Clean the spinach in water, drain. From the garden cress bed chopping. Radish shells in water to clean, lengthwise into two halves crush. With a peeler longitudinal