Winter Cuisine. Bernhard Long

salt, take it out and let it cool down.

      Fig mustard, maple syrup and vinegar mixed with salt and freshly ground pepper, pepper. 4 large spoon oil including beat. Clean the chives in water, shake dry and in the small roller chopping. Chives in the marinade stir.

      Salad, pumpkin seeds and vinaigrette mix. Salad and roast beef on plates to prepare.

Winter salad with fresh cheese dumplings and orange vinaigrette

      Ingredients for 4 meals

      1/4 head endive salad (so. 250 grams)

      1/4 head radicchio salad (so. 100 grams)

      250 grams of lettuce

      2 oranges ( so. 160 grams)

      3 large spoon fruit vinegar

      Salt and pepper from the mill

      3 large spoon olive oil

      250 grams of double cream cheese

      The preparation process

      Salads cleaning and clean in water. Endive salad and radicchio salad in strips crush. Orange peel so that the white skin will be completely removed. Fillets with a sharp knife between the isolating hides. Juice from the press release hides. Vinegar and 5 large spoon of orange juice with salt and freshly ground pepper, pepper. Oil including beat.

      So the 2 large spoon pepper from the mill, coarse grinding. Salad and dressing on plates to prepare. Orange fillets on distribution. From the fresh cheese with the help of 2 tablespoons of 8 dumplings forms. Dumplings in pepper from the mill, lightly and gently roll and 2 each prepare dumplings on the plates. This tastes baguette.

Field salad with turkey strips and herb vinaigrette

      Ingredients for 4 meals

      4 small slices of bread (so. 160 grams)

      5 large spoon sunflower oil

      1 carrot (so. 180 grams)

      250 grams of lettuce

      1 Piston chicory

      800 grams of turkey cutlet

      1 red apples

      1/4 Federal chives

      3 large spoon wine vinegar

      1 knife tip sugar

      Salt and pepper from the mill

      The preparation process

      The Bread in cube crush. 1 large spoon heat the oil in a frying pan, bread cubes is corroding. Season with salt and out of the frying pan . Clean carrot in water, shells and Coarse shredding. Field Salad in clean water and drain well. Chicory in clean water in two halves crushing, stalk removed. Half of the width in strips crush.

      Meat in clean water, pat dry, in strips to crush and season with salt. 1 large spoon oil in the frying pan and heat. Meat is 4 6 Minutes under turning brown roast. Apples in water to clean, dry, neighborhoods, core housing removed and apples district in thin columns chopping.

      Chives in water, shake dry and clean in fine roller chopping. Mix the vinegar and sugar with salt and freshly ground pepper, pepper. 3 large spoon oil droplets including shock and chives roller misappropriated. Field Salad, chicory, apples columns and carrot mix.

       Prepare salad on plates, vinaigrette pour, bread cubes and turkeys strips to distribute.

Oak-leaf salad with roasted pumpkin and Black Forest ham

      Ingredients for 6 meals

      5 shallots

      1 Hokkaido pumpkin (so. 860 grams)

      6 large spoon olive oil

      Salt and pepper from the mill

      1 small spoon of sugar

      150 ml white balsamic vinegar

      3 oak-leaf salads ( so. 260 grams)

      160 grams of Black Forest ham (very narrow cut)

      1-2 large spoon pumpkin seed oil

      1 large spoon pumpkin seeds (on request)

      The preparation process

      Shallots Peel and dice. Pumpkin in water to clean, neighborhoods, core, may peel and chop into columns.

      Oil in a large frying pan heat, pumpkin and fry in turn. Shallots , briefly with fry. Salt and pepper from the mill, seasoning. Sprinkled with sugar and mix. Deglaze with vinegar, heat from the stove in a bowl and let it cool down.

      3. Salad thoroughly in water cleaning, clean, plucking and in a sieve and drain well. Ham desire of small plucking. Salad, pumpkin shallots mixture and ham and mix well. In a bowl to prepare. Sprinkle with pumpkin seed oil. On request with pumpkin seeds sprinkled.

Winter salad with nutty meatballs

      Ingredients for 4 meals

      1 untreated Orange

      4 large spoon apple cider vinegar

      Salt and pepper from the mill

      2 large spoon medium strong mustard

      1 large spoon honey

      6 large spoon sunflower oil

      60 grams of hazelnut kernels

      1/2 bunch of parsley

      1 medium-large onion

      600 g minced beef

      4 large spoon breadcrumbs

      1 eggs (size M)

      300 grams of pre-cooked beetroot

      100 grams of lettuce

      1 Piston chicory

      The preparation process

      Orange hot in water to clean, dry, shell with a peelers into thin strips crush. Orange peel so that the white skin will be completely removed. Fillets Between the isolating hides. Juice from the press release hides. washers crush. For the vinaigrette vinegar, orange juice, salt, pepper, 1 large spoon mustard and honey mix. 4 large spoon oil droplets including beat.

      Nuts coarsely . Parsley in clean water, shake dry, leaf from the stems of plucking and crushing. Onion peel and chop into fine cubes. Hack, prepared ingredients, 1 large spoon mustard, breadcrumbs, 4 large bucket water and eggs to a smooth dough mix. To 20 balls. 2 large spoon heat the oil in a frying pan and meatballs in it to. 10 minutes under turning roast.

      Beetroot in columns chopping. Lettuce plasters, in water to clean and dry shake. The chicory the outer leaves removed. Replace remaining sheets, clean in water and drain. Salads, beetroot and orange segments mix. Meatballs and prepare salad, drizzle with vinaigrette.

Winter salad with Camembert in almond shell

      Ingredients for 4 meals

      3 large spoon balm vinegar

      Salt and pepper from the mill

      3 large spoon oil

      4 large spoon Add in thickening cranberries

      6 stalks thyme

      1 red onions

      1 Roman Lettuce hearts

      1/3 of iceberg lettuce (so. 300 grams)

      260 g carrot