Bernhard Long - Vegetable Kitchen

Fish sticks and potato gratin Fish sticks and potato gratin Serves 4 meals 800 grams of potatoes 400 grams of leek (Allium) 4 tablespoons sunflower oil 12 Fish Fingers 200 milliliters of milk 50 grams butter 2 teaspoons horseradish freshly grated nutmeg 100 grams of grated cheese gratin Fat (for the baking dish) The preparation sequence Peel potatoes, wash with water, cut in half and put into boiling salted water so the. cook for 20 minutes. Leek clean, wash with water and chop into slices. blanch in boiling salted water. Heat oil in a pan and fish sticks in portions so the. 8 minutes from all sides until crispy. Milk and butter to warm. Potatoes pour, milk-butter mixture and horseradish and cook potatoes mash into puree. Season with salt and nutmeg. give puree, leek and fish sticks in a greased baking dish. Sprinkle with cheese. In the heated, preheated oven (electric oven: 200 ° C / fan 170 ° C / gas mark 3) as to the. Bake 20 minutes longer than

Hack and potato gratin Hack and potato gratin Serves 4 meals 750 grams waxy potatoes (eg Selma) 1 medium onion 2 tablespoons oil 600 grams of minced meat 2 teaspoons dried Italian herbs 1 tablespoon tomato paste 500 grams of tomato puree Salt and freshly ground pepper 1 zucchini (as to the. 200 grams) 150 milliliters of milk 3 eggs (size M) Pinch of grated nutmeg 75 grams grated Gouda Cheese Oregano (to decorate) The preparation sequence Wash the potatoes thoroughly with water, in boiling water so the. Cook for 15 minutes. Onion peel and dice. Oil in a large frying pan heat up, hack fry crumbly therein. Onion and herbs add and cook briefly. Tomato paste add and sauté briefly. Tomato puree admit season with salt and pepper and a low heat so the. simmer for 10 minutes. Potatoes pour cold deter and remove shell. Wash zucchini with water, clean and cut into slices. Whisk milk and eggs and season with salt and nutmeg. Hack sauce to taste again, chop potatoes into slices. Potatoes, zucchini and Hack sauce layers in a casserole dish. Eggs Milk pour over everything and sprinkle with cheese. In the heated, preheated oven (electric oven: 200 ° C / fan 170 ° C / gas mark 3) as to the. Bake 30 minutes Garnish with oregano.

Tortellini chili casserole with smoked Tortellini chili casserole with smoked Ingredients for 8 meals 750 grams of dried tortellini 750 grams triggered Kassel Cutlet 1 onion (as to the. 350 grams) 400 grams small mushrooms 1 medium zucchini (as to the. 250 grams) 2-3 tablespoons oil 2 bottles of chili sauce (so to the. 250 milliliters) 300 grams Whipped Cream Salt and freshly ground pepper 250 grams of mozzarella cheese 180 grams-170 grams of grated Gouda cheese Parsley (to decorate) The preparation sequence Tortellini in boiling salted water according to package directions. Wash Kassel with water and dice. Onion peel and dice. Clean, wash and cut each possibly in half the size mushrooms. Zucchini clean, wash with water and coarsely chop. Oil heat in a roasting pan. Kassel fry vigorously. Remove. Onion in the hot frying fat fry until soft. Mushrooms and zucchini Add and sear. Add Kassel again. Everything with chili sauce, 100 milliliters of water and whipped cream deglaze. Boiling and so the. simmer 3 minutes. With little salt and pepper from the mill. Remove from the electric stove. Tortellini Drain and leave to drain. and mix tortellini for chili Kassel. All distributed in a large baking dish or ovenproof serving ramekins. Drain mozzarella, chop into pieces and mix with the Gouda. spread cheese on the casserole. In the heated, preheated oven (electric oven: 200 ° C / fan 170 ° C / gas mark 3) Bake 20-25 minutes about Garnish with parsley. Serve with a mixed salad.

Gratin of cauliflower in cheese sauce Mustard Gratin of cauliflower in cheese sauce Mustard Serves 4 meals 500 grams of potatoes 1 head cauliflower (so to. 1,200 grams) 1 medium onion 30 grams of butter (or margarine) 30 grams of flour 100 milliliters of milk 3-4 tsp medium mustard 100 grams of grated Gouda cheese Salt and freshly ground pepper Pinch of sugar Pinch of grated nutmeg 25 grams of tortilla chips "natural" 2 mild pickled green chillies Fat (for mold) The preparation sequence Wash the potatoes with water and boil for 20-25 minutes in boiling water. Drain, rinse, remove bowl. possibly cut potatoes in half. Meanwhile cauliflower clean, wash with water, florets from the stalk chop. give cauliflower in 500 milliliters of boiling salted water and cook covered for 8-10 minutes. Drain the vegetables and water to absorb it. Onion peel and finely chop. Melt fat in a saucepan, add onion and sauté it. Dust, sweat with flour and deglaze with stirring gradually with the vegetable water and milk. Boiling, stir in mustard and 50 grams of cheese. Again boil and season with salt, pepper, sugar and nutmeg. Potatoes, cauliflower and sauce mix. Pour into a greased ovenproof dish. With 50 grams of cheese on top and in the heated, preheated oven (electric oven: 200 ° C / fan 170 ° C / gas mark 3) as to the. 30 minutes Bake 5 minutes before end of baking time, the chips and pepperoni distribute on the casserole.

Vegetables Hack Bolognese casserole Vegetables Hack Bolognese casserole Serves 4 meals 2 onions 1 clove of garlic 1 tablespoon oil 600 grams Beefsteakhackfleisch Salt and freshly ground pepper Pinch of cayenne pepper 1 can of chunky tomato (so to the. 425 milliliters) 2 ripe tomatoes per ¼ bunch thyme and rosemary Pinch of sugar 4 carrots 1 courgette 100 grams of low-fat feta cheese (9% fat) 3 tablespoons non fat plain yogurt (0.1% fat) 2 slices of rye bread The preparation sequence Peel the onions and garlic and chop finely. Oil heat in a pan. Sauté onion, garlic and chopping it sharp. Season with salt, pepper and cayenne pepper. Chunky tomato, allow to simmer. Wash tomatoes with water, pat dry, chop into pieces and add to the pan. Herbs, chop up a few stalks of thyme for decoration and also add to the pan. Season with salt, pepper and sugar. Carrots Peel and wash with water. Wash zucchini with water and pat dry. shred carrots into slices, zucchini into cubes. Cook in boiling salted water for 3-5 minutes. chop coarsely feta cheese and mix with yogurt until creamy with a whisk of the hand stir device. fill vegetables with Hack and tomato sauce in a baking dish. spread cheese-yogurt mixture on it. In the heated, preheated oven (electric oven: 170 ° C / fan 150 ° C / gas mark 2) so the. cook for 20 minutes. Bake with thyme decorate. The serving of rich half a slice of rye bread to.

Ravioli Caprese casserole Ravioli Caprese casserole Serves 4 meals 200 grams of baby spinach 1 clove of garlic 2 tablespoons olive oil 200 milliliters of vegetable broth Salt and freshly ground pepper Pinch of grated nutmeg Pinch of sugar 1 onion Pizza sauce with oregano (tetra-pack or box as to the. 425 milliliters) 6 stalks basil 2 packs ravioli (for example spinach raviolis as to the. 250 grams) 2 packages mozzarella cheese (as to the. 130 grams) The preparation sequence Wash spinach with water and drain. Peel garlic and chop into slices. 1 tablespoon of oil heat in a large skillet. Add garlic and 50 ml broth. sauté spinach therein Apply 2-3 minutes until the spinach is fully collapsed. Season with salt, pepper, nutmeg and sugar to taste, remove and drain. Onion peel and dice. 1 tablespoon of oil heat in a large saucepan. Onion braise until soft. With pizza sauce and 150 milliliters broth deglaze and covered simmer 1-2 minutes. Wash the basil with water, pat dry, pluck leaves from the stems and chop. lift ravioli, basil and spinach with the sauce. Half mozzarella cubes, chop the other half into slices. Mozzarella cubes stir into the ravioli. fill ravioli with spinach, cheese and sauce in a baking dish and cover with mozzarella slices. In the heated, preheated oven (electric oven: 225 ° C / fan 200 ° C / gas mark 4) as to the. Bake 10 minutes brown