Winter Cuisine. Bernhard Long

piece of ginger (so. 30 grams)

      1 Sweet potato (so. 400 grams)

      2 tomatoes (so. 160 grams)

      500 milliliters of broth of chicken

      200 ml coconut milk (9 % fat)

      Salt and pepper from the mill

      ½ biologically lime

      4 stalks coriander

      The preparation process

       Clean the chicken in water, dry it and chop into cubes. 1 large spoon oil and chili powder in a bowl mix, meat cubes to apply. Covered for at least 25 minutes leave in the refrigerator (marinade).

      Spring onions in water cleaning, clean and fine grinding. Peel the garlic and ginger and fine grinding.

      Sweet potatoes shells and in 2 centimeter cubes crush.

       Clean tomatoes in water, stem approaches wedge-shaped cut out. Coarsely chop the tomatoes.

      The remaining heat the oil. Onions, garlic and ginger to sauté. After 2 minutes the potato cubes and 3 minutes further sweating.

      Tomatoes, broth and coconut milk pour with salt and pepper and spice mill from the heat. Covered on medium heat for 20 minutes of cooking.

      Chicken in a coated frying pan with strong heat around 4 5 minutes roast, then salts.

      Lime expressions. Coriander in water to clean and dry shake. Soup fine pureeing, with lime juice tastes. The chicken cubes in the soup and cook with coriander decorated.

Easy Coconut soup with asparagus pasta pockets and chervil

      Ingredients for 4 meals

      1 Large Shallot

      1 piece of ginger root (so. 30 grams)

      1 green chili

      12 rods green asparagus

      1 large spoon oil

      600 ml vegetable stock

      1 eggs (size M)

      8 wan tan sheets

      1 small lime

      130 ml coconut milk (9 % fat)

      1 small spoon Yellow curry paste

      1 large spoon Thai fish sauce

      ½ Federal chervil

      Salt and pepper from the mill

      The preparation process

      Peel and finely chop shallot. Peel and finely grate the ginger, chili in water to clean, lengthwise into two halves crushing, core and fine grinding.

      Asparagus in water to clean and cut the woody ends.

      The oil in a large saucepan and heat. Shallots, ginger and chili spice is briefly sauté. Pour in the vegetable stock and bring to a boil.

      Shoots in the broth and cook for 5 minutes. With a foam trowel, drain and let it cool down a bit.

      Cut the asparagus tips and longitudinally into two halves crush.

      Rest of the asparagus in thin slices of crushing.

       Disconnect the eggs. Protein with a few drops of water mix (egg yolks otherwise use). Wan Tan leaves half of each with 3 half the asparagus tips show.

      Dough edges with protein coat the Wan tans folded up and the margins press it down firmly. The Lime print and 1 2 Remove the large spoon juice.

      With coconut milk, curry paste and fish sauce in the Asparagus fluid and heat up again. Through a sieve into a second pan and bring to the boil.

      The pasta pockets and Asparagus Slices in and 2 minutes to cook. Chervil in water, shake dry and clean sheet pluck.

      The Coconut soup with salt and freshly ground pepper flavor, with chervil decorate and immediately prepare.

Potato soup with green cabbage and chorizo

      Ingredients for 4 meals

      360 grams of fresh green cabbage

      500 grams of predominantly hard boiling potatoes

      2 onions

      2 cloves of garlic

      130 grams of Chorizo

      1 large spoon olive oil

      2 large spoon paprika powder

      750 ml vegetable stock

      Salt and pepper from the mill

      The preparation process

      Green cabbage more specialist in water clean and cleaned, where appropriate, eliminate the thick leaf ribs. The green cabbage into fine stripes crush.

      Green cabbage in boiling salted water and cook for 5 minutes, take out, cold quenching and drain well.

       Clean potatoes in water, shells and coarsely chop. Until further use in a little cold water.

      Peel the onions and garlic finely and crush. Chorizo in Fine dice crush.

      Heat olive oil in a pot. Chorizo is 3 minutes roast. With a foam trowel off the oil lift and set aside.

      Onions and garlic in the pan and 3 minutes until glazed sweating. Potato cubes and give everything with the paprika powder. Pour the broth and heat. At medium heat cook for 15 minutes.

      The soup is fine pureeing and heat up again.

      Green cabbage to the soup and simmer for another 15 minutes, cooking. The Soup with salt and freshly ground pepper tastes. Chorizo heat briefly in the soup. With a little paprika soup vegetables sprinkled prepare. For example, crispy roasted bread.

Celery Soup with blue cheese crostini

      Ingredients for 4 meals

      1 medium-large onion

      1 acidic apples (so. 250 grams)

      1 piece of celeriac (so. 260 grams)

      2 predominantly hard boiling potatoes (so. 100 grams)

      1 large spoon oil

      650 ml vegetable stock

      40 grams of Gorgonzola cheese

      1 large spoon fresh cheese (13% fat) (25 grams)

      ¼ wholemeal baguettes

      3 rods celery (from the center so the. 250 grams)

      Salt and pepper from the mill

      The preparation process

      Finely chop the onion and shells.

      Apples shells, neighborhoods, core and crush washers.

      The celeriac and peel potatoes and in rough cube crush.

      Oil in a large saucepan and diced onions in a few minutes, stirring colorless sauté. Apple Slices and 1 minutes steaming.

      Celery and potatoes, the liquid pour this and bring to a boil. So the 30 minutes at medium heat and cook.

      In the meantime gorgonzola cheese and fresh cheese mix, heavy with pepper from the mill, from the mill seasoning.

      The bread into slices crushing, on a baking sheet and put under the hot oven grill from each side golden brown. Leave to cool.

      Celery in clean water, cleaning, del ennoble and fine grinding, pluck off the petals. The celery in very thin slices planing.

      The cheese mixture on the Chilled slices of bread (crostini) Delete.

      The