Winter Cuisine. Bernhard Long

print and 2 large spoon juice measure. With onions, honey, olive oil, salt and pepper from the mill, a sauce stir.

      The peppers in clean water, neighborhoods, core and with the skin side up on a baking sheet.

      In the heated, preheated barbecue grills until the skin is black and bubbles. Remove, cover with a damp cloth and 10 minutes steaming. Then the peppers district hides and mix with the sauce. Season with salt and pepper and leave for 30 minutes.

      In the meantime the rocket in water to clean, dry spinning and exempt from coarse stems, on request into bite-size pieces crush. Shortly before the havoc among the peppers district mix and the vegetables to prepare.

Green salad with lettuce, salmon, ham and apples

      Ingredients for 2 meals

      3 fixed boiling potatoes (so. 300 grams)

      Salt and pepper from the mill

      1 red onions

      2 large spoon apple cider vinegar

      150 milliliters classic vegetable broth

      2 large spoon rapeseed oil

      80 Grams Field Salad

      1 federal chives

      1 Apples

      70 grams of salmon ham

      The preparation process

       Clean potatoes in water and in boiling water 20 25 minutes simmer, cooking. Then drain it, under cold water quenching, peel and leave to cool.

      Cooled potatoes in slices crushing, salts and in a bowl. Finely chop the onion and shells.

      Diced onions with vinegar and broth in a small saucepan and heat to boiling hot pour over the potatoes.

      Oil and give everything a mix. Pull 30 minutes, and this often mix.

      In the meantime field salad cleaning, the root intact so that the leaf particles remain together. Salad in water thoroughly clean and dry spinning. Chives in water, shake dry and clean in fine roller chopping.

      Apples in water, clean areas, peel and chop into fine columns.

      Salmon ham in fine stripes crush.

      Potato salad with salt and freshly ground pepper to taste. Field Salad, chive rolls, ham strips and apple slices to the salad and spiking.

Winter salad with filet of lamb and figs

      Ingredients for 2 meals

      30 grams of pine nuts

      8 spring onions

      1 red oak-leaf salad

      60 grams of lettuce

      1 red chicory

      3 large spoon balsamic vinegar

      1 large spoon grain Dijon mustard

      1 small spoon honey

      Salt and pepper from the mill

      5 large spoon olive oil

      4 figs

      6 lamb fillets ( so. 65 70 grams)

      The preparation process

      Toast the pine nuts very fine grinding and e.g. on a flat plate distribute.

      The spring onions in water cleaning, clean, DAB and possibly the upper dark green leek ends cut off. (dark green onions may also be used, e.g. for a stew).

      Oak-leaf lettuce and chicory , cleaning in water to clean and dry spinning, where appropriate in bite-size pieces plucking or grinding.

      Honey, mustard, vinegar, salt and pepper from the mill in a bowl mix. 4 large spoon olive oil misappropriated.

      The figs in water carefully clean, dry it and chop into columns.

      Lamb fillets and pat dry with salt and freshly ground pepper, pepper. Fillets in the chopped pine nuts, the pine kernels breaded press it down firmly.

      A coated frying pan , heat the remaining oil into. Lamb fillet is turning at medium heat in 7 8 minutes until golden brown.

      After approximately 3 minutes of cooking time the spring onions.

      Salads and salad sauce mix. Salad and figs on plates distribute. Lamb fillet and spring onions and immediately prepare to prepare.

Marinated Romanesco vegetable on field salad with mushrooms

      Ingredients for 4 meals

      1 small Romanesco vegetable (so. 500 grams)

      2 medium-size carrots vegetables (so. 300 grams)

      Pinch of salt

      2 lime

      1 large spoon runny honey

      150 milliliters of carrot juice

      2 large spoon walnut oil

      100 grams of mushrooms

      100 grams of red field salad

      100 grams of Green Field Salad

      ½ bunch of parsley

      The preparation process

      Romanesco vegetable in water cleaning, brushing and in the small florets parts. Carrot vegetables in clean water, cleaning, shells and the long after districts.

      Salt water in a saucepan . Romanesco vegetable and carrot vegetables is approximately 5 minutes bite before cooking, then in a sieve and drain well.

      Limes in two halves to crush and expressions. Lime juice in a large bowl with honey, salt and carrot juice mixing. Walnut oil with a whisk misappropriated.

      The drained vegetables spiking and cover with cling film and leave at least 15 minutes (marinade), in between times stir.

      Now carefully clean the mushrooms, cleaned and on a vegetable slicer into thin slices planing.

      Field Salad cleaning, clean, dry in water extraction and distribute to 4 plates.

      Parsley in clean water, shake dry, leaf pluck and fine grinding. The marinated vegetables to prepare the salad, porcini mushrooms to distribute and sprinkled with parsley.

Winter field salad with baked black roots

      Ingredients for 4 meals

      6 large spoon of white wine vinegar

      760 grams of black root

      1 lemon

      Salt and pepper from the mill

      1 eggs (size M)

      80 grams of wheat flour

      150 ml of milk (1.5% fat)

      160 grams of lettuce

      Liquid sweeteners (on request)

      2 small spoon medium strong mustard

      1 large spoon germ oil

      500 milliliters of oil to fail currently jaws

      The preparation process

      3 large spoon with white wine vinegar and 250 milliliters of water in a bowl.

      Black roots thoroughly in clean water, with a peeler under running tap water bowls and thirds; work with rubber gloves to prevent the hands to discolor. Black roots immediately in the vinegar water, so that you stay white.