Winter Cuisine. Bernhard Long

hot wash, dry and half of the shell narrow rub. Lemon in two halves to crush and expressions.

      Black roots drain. 250 milliliters of water and 50 ml of lemon juice in a pan, heat and salts. Insert black roots and over a medium heat for about twenty minutes simmer, cooking.

      Black roots in a sieve to drain and then leave to cool.

      Now for the finished batter the eggs disconnect. The flour along with the milk, egg yolks and mix the lemon peel. Dough rest 10 minutes.

      During the dough rests, the field salad thoroughly in clean water, dry spinning and cleaning.

      For the rest of vinegar dressing with the artificial sweetener, mustard, salt and freshly ground pepper mix. Stir in germ oil.

      Protein with 1 pinch of salt until stiff and under the batter.

      Oil for the failure of production in a pan or bake in a fryer to 180°C heat. The temperature is reached when held in a wooden dipper small bubbles form.

      Black roots using 2 forks through the dough chunks, immediately into the hot oil and gold-brown failure currently baking.

      Baked black roots with a foam trowel from the fat, Cake paper short drain. On a baking sheet and place in a heated oven preheated, tubes, kitchen stove at 150°C (with recirculation: 130 °C, Gas: manual control to 1 2) keep warm.

      Field Salad with dressing mix. Baked black roots to prepare and immediately prepare.

Beetroot salad with herb quark

      Ingredients for 1 serving

      ½ small spoon yellow mustard seeds

      160 grams of cooked beetroot (welded and peeled vegetables counter).

      Salt and pepper from the mill

      1 stalk of parsley

      4 stalks chives

      1 large spoon of mineral water

      1 ½ large spoon lean milk curd (so. 30 grams)

      The preparation process

      The mustard seeds in a mortar coarse crushed or with the back of a large, heavy knife crush.

      Beetroot with cake paper slightly dry spots and in length about 5 millimeter wide strips crush.

      In a bowl, with crushed mustard seeds, 1 pinch of salt and a little pepper from the mill, from the mill mixing.

      The herbs in water to clean and dry shake. Parsley leaves pluck and fine grinding, chives in fine roller chopping.

      Both with mineral water and Quark in a small bowl stir until smooth. Season with salt and pepper and cook with the salad.

Mixed salad with vegetable strips and Sheep Cheese

      Ingredients for 2 meals

      2 small carrots vegetables (so. 160 grams)

      1 courgettes (so. 260 grams)

      4 rods celery (so. 260 grams)

      1 Piquillo peppers

      1 fennel bulb (so. 260 grams)

      3 tomatoes

      1 large spoon sesame

      ½ lemon

      2 large spoon tahini paste

      1 large spoon olive oil

      250 grams of yogurt (1.5% fat)

      Salt and pepper from the mill

      130 grams of Mixed leaf salad

      ¼ Federal rocket (so. 25 grams)

      60 grams of Sheep Cheese

      The preparation process

       Vegetables carrots, courgettes and celery sticks in water cleaning and clean. Carrot vegetables shells. The Celery according to desire tender green to garnish set aside. Celery del ennoble and in approximately 7 10 centimeters long pieces crush. Peppers into two halves crushing, core and short rinsing. Prepared vegetables into very fine strips chopping or planing.

      Fennel cleaning in water clean and in fine stripes crush. Clean tomatoes in water, the green stalk approaches wedge-shaped cut out. Tomato quarters.

      Sesame seeds in a frying pan on a medium heat without additional fat light brown rust.

      Lemon expressions. Tahini Paste, 2 large spoon lemon juice, olive oil and yoghurt mix. With salt and freshly ground pepper flavor. (If the dressing something should be thick, with some mineral water or broth dilution).

      The salads are read out in water to clean and dry spinning. Salads crumble into bite-size pieces or crushing, some sheets for the whole set.

      Salads and dressings approximately 2/3 of the mix and the whole salad leaves on plates to prepare.

      The vegetable strips to distribute. Sprinkle with the rest of the dressing.

      Cheese crumble. Cheese and sprinkle over the salad sesame, on request with celery leaf decorating. This is crispy toasted bread.

Rocket salad with olives crostini and peppers vinaigrette

      Ingredients for 4 meals

      ½ lemon

      1 garlic clove

      80 g green olives without stones.

      60 grams of black olives without stones.

      1 large spoon rapeseed oil

      Salt and pepper from the mill

      2 stems of basil

      Knife tip sugar

      2 large spoon classic vegetable broth

      2 large spoon olive oil

      1 red pepper (so. 250 grams)

      1 of the German rocket (so. 80 grams)

      4 slices wholemeal Baguette

      The preparation process

      Half lemon expressions. Peel the garlic, coarsely.

      Garlic, 1 large spoon lemon juice, olive and rapeseed oil in a high vessel, container and with a hand blender coarse puree. With salt and freshly ground pepper to taste.

       Clean the basil in water, shake dry, pluck off the petals and coarsely. Basil for olive paste and spiking.

      For the vinaigrette the rest of lemon juice with salt, pepper, 1 knife tip sugar, vegetable broth and olive oil in a bowl mix.

      Pepper in two halves , seed crushing in water to clean, fine cubes and the vinaigrette.

      Rocket cleaning in water to clean and dry spinning. Under the peppers vinaigrette mix and to prepare 4 plates.

      Baguette and toast discs with the olive paste once rich. The Olive crostini to rocket salad to prepare.

Oranges with honey onion salad vinaigrette

      Ingredients for 1 serving

      1 small red onion

      1 small orange (so. 130 grams)

      1 large spoon soy sauce

      ½ small spoon honey

      Salt and pepper from the mill

      ½ small spoon olive oil

      ¼ Federal rocket (so. 20 grams)

      The preparation process

      Peel