Winter Cuisine. Bernhard Long

      Lemon hot rinse, dry and slightly shell fine rub. The piri piri pods spice drain, recover the oil. The pods fine chopping and with the remaining oil and lemon peel mix.

      Potatoes, onions, garlic and sausages in the broth with the hand blender Finely puree. The cabbage in the rear and everything for a further 10 minutes cook at medium heat.

      Shrimps, rinse and dry it in the stew. All heat once again and let it cook for 2 more minutes. With salt and freshly ground pepper tastes. Stew with the piripiri spice oil and sprinkle on the table.

Ginger soup with prawns, carrots vegetable and pumpkin

      Ingredients for 2 meals

      1 piece of ginger (so. 30 grams)

      1 small clove of garlic

      1 small onion

      ¼ butternut squash (so. 130 grams)

      1 carrot (so. 100 grams)

      1 large spoon oil

      1 small spoon curry powder

      400 milliliters of poultry stock (or vegetable broth)

      4 prawns (without head and shell, so. 40 grams)

      Pinch of salt

      150 ml coconut milk (9 % fat)

      3 stems of basil

      The preparation process

      Ginger, garlic and onion peel and chop finely.

      Pumpkin and carrot peel and chop into very thin strips.

      Heat the oil in a pan and fry the onion, the garlic and ginger is 1 minutes until glazed sweating.

       Sprinkled with the curry powder, liquid heat and stir for 10 minutes at low heat to simmer. After request puree.

      Carrot and pumpkin and a further 8 10 minutes simmer, cooking.

      In the meantime , clean water shrimps in season with salt. Coconut milk and the shrimps in the ginger soup and everything for 3 minutes cooking.

      Basil in water, shake dry, clean sheets pluck and in very fine stripes crush. Ginger soup in bowls and sprinkled with the basil prepare.

Fine Fennel cream soup with scallops and saffron

      Ingredients for 2 meals

      1 fennel bulb (so. 300 grams)

      2 small potatoes (so. 100 grams)

      2 small shallots

      2 large spoon olive oil

      400 milliliters of broth of chicken

      1 pinch of saffron threads

      1 bay leaf

      5 large spoon soy cream

      Salt and pepper from the mill

      4 scallops (kitchen finished)

      1 large spoon aniseed liqueur (on request)

      The preparation process

      Fennel cleaning, clean in water. Cut fennel green and set aside. Fennel bulb in about 1 centimeter cubes crush.

      Peel potatoes in water to clean and also cubes. Peel and finely chop shallots.

      1 large spoon Heat olive oil in a pot and the shallots is glassy sweating. Fennel and potatoes and also briefly sauté.

      Saffron Broth, and bay leaf. The soup is covered and bring to the boil over a medium heat for 25 30 minutes of cooking.

       Remove the bay leaf. The Soup with a hand blender very finely puree. With a ladle through a fine sieve into a 2. Dish.

      The soy cream and even heat . With salt and freshly ground pepper tastes.

      The scallops with salt and freshly ground pepper flavor. The rest of the oil in a frying pan and strongly heat coated the mollusks is from each side 45 seconds roast.

      On request with aniseed liqueur extinguish and the electric stove . The Fennel green crushing, with the scallops in the soup and on the table.

Ginger soup vegetables carrots with spoon whipped cream

      Ingredients for 2 meals

      1 biologically Orange

      2 large spoon olive oil (best quality)

      4 carrots vegetables (so. 300 grams)

      1 piece of ginger (so. 25 grams)

      2 small shallots

      1 large spoon rapeseed oil

      500 ml vegetable stock

      ½ lemon

      Salt and pepper from the mill

      50 ml whipped cream

      The preparation process

      Orange hot rinse and dry it. Rub the shell fine with olive oil and mix.

      The carrot vegetables peel and chop into large pieces. Ginger peel and chop. Shallots peel and chop into fine cubes.

      Rapeseed oil in a saucepan. Carrot vegetables, ginger and shallots is at medium heat colorless sauté.

      With the vegetable broth to fill, bring to the boil and covered over a medium heat for 25 minutes quiet cooking.

      At the end of the cooking time the soup with a hand blender very fine pureeing and through a sieve into a 2. Pot.

      The lemon expressions. Carrot vegetables ginger soup with salt, pepper from the mill, from the mill and a little lemon juice seasoning.

      The whipped cream half beat until stiff.

      The carrot vegetables ginger soup short heat up again and in plate. In the middle of each 1 Large spoons of cream. Anyone who wants to shape with a wooden sticks from the cream a heart.

      Orange oil through a fine sieve and the Ethiopians vegetables ginger soup for sprinkling. As a garnish are crispy fried carrot strips.

Artichoke cream soup with olives and almonds

      Ingredients for 2 meals

      2 artichokes (so. 800 grams)

      ½ lemon

      1 onion

      2 cloves of garlic

      4 large spoon olive oil

      130 ml dry white wine

      500 ml vegetable stock

      60 g green olives (stoned)

      1 large spoon almond flakes

      50 ml whipped cream

      Salt and pepper from the mill

      The preparation process

      The artichoke stalks break out, as the thread from the blood floor with pull out.

      The tough outer leaves of the artichoke generously and eliminate the upper third of the flower with a large sharp knife cut off.

      Lemon expressions. 1 2 large spoon of juice and some cold water in a bowl mix. The artichokes in rough columns crushing, the straw from the blood-floor pieces eliminate. Coarsely ground artichokes and the lemon water.

      Peel the onion and garlic and small cubes.

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