Summer Kitchen. Bernhard Long

salt and pepper.

      Roll out dough on a little flour thin (so to. 20 centimeters in diameter) cut out 6-7 circles, this dough residue knead again, roll out and cut out. shred circles in half. Kreis edges brush with water. Each half of bag shapes. But just buckle side in the middle so that the edges slightly above the other tabs. Seam squeeze so to. 11/2 tablespoons lens-üSettin g in the dough tgive üte. Open side firmly zusammendrübridges.

      Cooking oil in a deep fryer or in a large saucepan, cooking kettle or other vessel to 175°C heat. Dumplings in portions so the. fry 4 minutes golden brown, turning once. allow to dry and remove to a paper towel. Hot or cold dish on the plate and bring to the table. Sour cream rich now.

Scampi in batter

      Serves 4 meals

      6 slices (45 grams; 10 x 10 centimeters) frozen puff pastry

      2 eggs (size S)

      50 grams pitted green olives

      250 grams of raw scampi (headless, in shell)

      1-2 teaspoons tomato paste

      Salt and freshly ground pepper

      Pinch Edelsüß Chilli

      Flour for the work surface

      finished blank parchment paper

      The preparation sequence

      Puff next to each other and thaw. Eggs in boiling water so the. cook 9 minutes hard. deter eggs under cold water, peel and chop small. Olive crushing small. Scampi peel and remove the intestine. Clean scampi in water, pat dry and chop small. Scampi pieces, mix chopped egg, olives and tomato paste in a bowl. Season with salt, pepper and paprika.

      Puff pastry slices successive place and on a floured surface rectangular (so to. 33 x 44 cm) roll out and shred in 12 squares. distribute scampi mixture each in the middle of each square and brush the edges with a little water. Pasta triangles turn to the center, then squeeze the edges to a packet.

      put Scampi pack on a lined finish cutting cake baking paper baking tray and prick the dough with a wooden stick several times. 200 ° C / with convection: 175 ° C / Gas at: knob bake until golden brown on position 3) 20-30 minutes packet in heated, preheated oven electric stove. accept packets from the oven and arrange on a plate and bring to the table.

Vegetable samosas sardines

      Ingredients for 6 meals

      1 small onion

      1 piece (so to. 1 centimeter) ginger

      1 clove of garlic

      200 grams of carrots

      75 grams frozen peas

      1 can (as to the. 135 grams) of sardines in oil

      4-5 strudel dough Filo- or yufka dough (1 Pack = 10 Reeds 30 x 31 centimeters in the refrigerated section)

      4 tablespoons olive oil

      Salt and freshly ground pepper

      1 teaspoon Garam Marsala

      2 tablespoons butter

      200 grams Pflücksalat mix

      3 tablespoons white wine vinegar

      finished blank parchment paper

      The preparation sequence

      Peel the onions, ginger and garlic and chop small. Carrot peel, clean water, along chop in half and chop into small cubes. Peas and carrots in salted water so the. cook for 5 minutes, then drain and rinse under cold water. Sardines drain, remove the bones and possibly skin. Fish crumble.

      Sheets of dough at room temperature so the. let rest 10 minutes. Heat 1 tablespoon oil in a skillet. Onion, carrots and peas in 3-4 minutes sear so the. Add 2 minutes before end of cooking ginger, sardines and garlic. Season vegetables with salt, pepper and garam marsala.

      Melt the butter. Sheets of dough so bepinseln and so the. 6 centimeter wide strips crush. In each case the left corner to give 1-2 teaspoons of filling. Left Corner flush fold the long side so that a triangle. Triangle to end further fold flush. The remaining strips and filling same procedure.

      Laying Finished triangles on a lined finish cutting cake baking paper baking sheet. In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. 10 minutes until golden brown bake.

      Salad underwater washing and allow to dry well. Salad, vinegar and 3 tablespoons oil mix, season with salt and pepper. Serve samosa and salad in bowls and immediately place them on the plate and bring to the table.

Ham and cheese dumplings

      Serves 4 meals

      50 grams walnuts

      3 slices of smoked ham

      120 grams of Roquefort cheese

      3 stalks parsley

      120g crème fraîche

      Salt and freshly ground pepper

      2 tablespoons butter

      4 slices (25 grams) Yufka- or filo pastry (as the. 30 x 31 centimeters)

      3-4 green salad leaves

      finished blank parchment paper

      The preparation sequence

      Nuts roasting in a pan without fat. Remove, let cool and shred. Mince ham into thin short strips. Roquefort crumble. clean parsley in water, shake dry and chop the leaves finely. Mix cheese and creme fraiche. Nuts, parsley and ham admit and mix well. Season with pepper and a little salt.

      Melt butter in a small saucepan, cooking kettle or other vessel. Rice paper brush with butter and divide transversely into 4 strips. In each case the left corner as the. Add 1 tablespoon ham stuffing. Left Corner flush fold the long side so that a triangle. Triangle to end further fold flush.

      Laying Finished triangles on a lined finish cutting cake baking paper baking sheet and brush with butter again. In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. 10 minutes brown finished bake. Turn after half of the baking time.

      shake salad underwater washing and dry. Arrange dumplings on lettuce leaves and serve immediately on the plate and bring to the table.

Filo pastry bags with Hack and chili Sauerkraut

      Serves 4 meals

      1 small onion

      2 cloves of garlic

      1 tablespoon olive oil

      400 grams of minced meat

      Salt and freshly ground pepper

      Pinch of cinnamon

      1 can (580 milliliters) Sauerkraut

      1 tablespoon honey

      4 tablespoons chilli flakes

      1 package (250 grams) strudel dough Filo- or yufka dough

      1 egg (size M)

      150 grams of cream fraiche

      Fat for cake baking sheet (or finished blank parchment paper)

      The preparation sequence

      Onion peel, chop in half and shred into strips. Peel garlic and chop thinly sliced. Heat oil. Fry Hack four minutes crumbly. After two minutes add garlic and onion. Season with salt, pepper and cinnamon. allow to dry well sauerkraut in a colander and easily expressed. Season with honey and chili.

      Sheets of dough unroll and chop into four pieces.