Bernhard Long - Vegetable Kitchen

Ravioli Casserole Ravioli Casserole Ingredients for 4 meals (round gratin molds so the Durchmesser15 centimeters) For the ravioli dough 400 grams of flour 4 eggs (size M) 1 teaspoon olive oil Pinch of salt For the filling 500 grams of minced meat 1 egg (size M) 1 shallot 1 tablespoon freshly chopped parsley Pepper from the mill For the pesto 1 bunch fresh basil 2 cloves of garlic 3 tablespoons pine nuts 80 milliliters of olive oil 40 grams freshly grated Parmesan cheese For the tomato sauce 2 shallots 1 clove of garlic 2 tablespoons olive oil 500 grams lumpy tomato 250 grams of mozzarella also 4 tablespoons basil leaf (to decorate) The preparation sequence For the dough in the flour, the eggs and the oil with 1 teaspoon salt and knead into a smooth, pliable dough. add a little water or flour if necessary. Shape the dough into a ball and covered so the. let rest 30 minutes. provide for the filling the meat and the egg in a bowl. Peel the shallot, very finely chop and knead together with the parsley under the meat. Season with salt and pepper. Knead the dough again and roll out a knife back thick with the pasta machine or on a lightly floured surface. Half the batter in intervals so the. use 3 centimeters each with 1-2 teaspoons of filling and cover with the remaining dough. The dough around the filling and press down well cut with a pastry wheel dumplings. Cook the ravioli in boiling salted water for 4-5 minutes. For the pesto wash the basil with water, pluck off the leaves from the stalks and pat dry. Peel the garlic and chop coarsely. The pine nuts in a frying pan fry until golden brown on medium heat without fat. Remove and let cool. Everything in the food processor puree liberally with cheese. It can be as much olive oil arrive until a thick and coating Pesto originated. Season with salt. The ravioli using a slotted spoon remove cold deter and drain well. For the tomato sauce Peel the shallots and the garlic, chop finely and sauté glassy in a saucepan in hot olive oil. Add the tomatoes and lumpy so the. simmer 15 minutes open. Season with salt and pepper. Preheat the oven to 200 ° C top and bottom heat. Drain the mozzarella and chop into slices. The bottoms of the ramekins Gratin with Pesto reap, layering in the ravioli like roof tiles, cover with tomato sauce and mozzarella and gratinieren 17-20 minutes in the heated, preheated oven. Serve with basil leaves sprinkled

Rice Chicken Casserole Rice Chicken Casserole Serves 4 meals 200 grams long-grain rice 500 grams of chicken breast fillet (ready to cook) 1 tablespoon olive oil 2 medium onions 130 grams of corn kernels (canned) 180 grams kidney bean tin 1 tablespoon thyme Salt and freshly ground pepper 200 milliliters of whipped cream (min. 30% fat content) 180 grams freshly grated Gouda The preparation sequence The rice with 200 milliliters easily boil salted water on low heat so the. 10 minutes covered parboil. Preheat the oven to 180 ° C top and bottom heat. Wash the chicken breasts with water, pat dry, chop crosswise into strips and sauté in a hot pan around sharply with oil. Remove and set aside. Peel the onions and chop into rings. Rinse the corn and beans and drain well. Mix all ingredients together, season with salt, pepper from the mill and thyme and place in a baking dish. The cream with the cheese mix and pour over the casserole. In the heated, preheated oven so the. golden brown au gratin 25 minutes. Remove and serve immediately

Brussels sprouts casserole with tomatoes Brussels sprouts casserole with tomatoes Serves 4 meals 800 grams of Brussels sprouts 4 ripe tomatoes 2 tablespoons butter 2 tablespoons flour 400 milliliters of milk 120 grams freshly grated mountain cheese (eg Gruyère) Salt and freshly ground pepper 1 pinch of chili powder The preparation sequence Preheat the oven to 180 ° C convection. The brussels sprouts clean, remove the exterior leaves, the stalk chop back slightly and cut crosswise. Cook Brussels sprouts in salted water until al dente, drain, cold deter and drain. Wash the tomatoes with water, cut in half, remove seeds and cut into pieces. distribute sprouts and diced tomatoes into 4 shallow buttered ramekins. Heat the butter gently in a saucepan. dust and sweat the flour over it. The milk while stirring gradually pour and bring to a boil. While stirring, bring to a boil, then remove the saucepan from the heat and stir in the cheese. Season with salt, pepper and chili. Pour sauce over the vegetables in the ramekins. In a hot oven and bake until golden brown 20-25 minutes

Sweet pudding with apricots Sweet pudding with apricots Ingredients for 6 meals 600 milliliters of milk 120 grams semolina Pinch of salt 2 tablespoons cocoa powder 2 tablespoons sugar 750 grams of apricots 3 eggs (size M) Butter (for the mold) Icing sugar (for dusting) The preparation sequence let the milk boil, the semolina, salt, cocoa and sugar added and stirring in the so. cook for 5 minutes to a thick paste, let it cool. Scald the apricots, put off, peel, cut into two halves, stone and reassembled. Preheat the oven to 180 ° C top and bottom heat. A baking dish with a little butter grease. Separate the eggs, hit the egg yolks with a whisk and stir into the cold semolina. The egg whites until stiff and gently fold into the semolina mixture. Place the mixture into the mold and put in the apricots. Place in the oven so the. Bake 35 minutes with little powdered sugar Serve woozy

Quark Fruit Souffle Quark Fruit Souffle Serves 4 meals 5 eggs (size M) 100 grams of sugar 500 grams Magerquark 1 teaspoon lemon zest 1 ½ teaspoons cornstarch 1 vanilla pod (Mark) Pinch of salt 100 grams of pecans Butter (for the mold) 200 grams of mixed exotic fruit (eg mango, carambola, papaya, pineapple, physalis) Icing sugar (for dusting) The preparation sequence Preheat the oven to 180 ° C top and bottom heat. Separate the eggs and beat the yolks until frothy with half of the sugar. Mix the cottage cheese with the lemon zest, the strength and vanilla and fold into the egg yolk mixture. The egg whites with a pinch of salt until stiff and leave the remaining sugar gradually sprinkle. Continue beating until the mass shines and attracts tips. Lift the egg whites gradually into the quark mixture. Chop the nuts coarsely and roast in a hot dry frying pan until golden brown. spread in a buttered baking dish and spread the Curds it. Wash the fruit with water, peel optionally, chop into bite size pieces and place on the quark mass. In the heated, preheated oven so the. golden brown bake 40 minutes (in time with aluminum foil cover!). Serve dusted the finished pudding with icing sugar

Champignon Bean Casserole Champignon Bean Casserole Serves 4 meals 3 old baked buns (substitute breadcrumbs) 100 grams of noodles (cooked and chopped) 1 clove of garlic (crushed) 600 grams of green beans 350 grams of mushrooms 2 shallots (finely chopped) 1 tablespoon butter 100 milliliters of vegetable stock 3 tablespoons creme fraiche Salt and freshly ground pepper Freshly grated nutmeg ½ teaspoon porcini powder The preparation sequence Preheat the oven to 250 ° C preheat. The beans clean, wash with water, crush long pieces in 2-3 centimeter and salted boiling water so the. blanch 7-8 minutes. The mushrooms clean and cut leafy. The clarified butter in a frying pan heat up and fry the shallot in it gently. Add the mushrooms and fry over medium heat. The porcini mushroom powder, mix, then pour the stock and bring to the boil briefly. The creme fraiche stir and the liquid on the so. Boil down 2/3. The beans add. Season with salt, pepper and nutmeg and pour into a baking dish. Rub the bread finely and mix with the garlic, toss noodles in it and season with salt and pepper. then distribute the mixture to the vegetables. In a hot oven and bake until golden brown 20-25 minutes

Macaroni Mushroom Casserole Macaroni Mushroom Casserole Ingredients for 6 meals 500 grams of macaroni 300 grams of oyster mushroom 250 grams of mushrooms 400 grams peas (canned) 1 bunch scallions 100 grams of peeled almonds 1 medium onion 3 tablespoons flour 3 tablespoons butter 400 milliliters of milk 200 milliliters of vegetable broth 1 cup sour cream Salt and freshly ground pepper Freshly grated nutmeg Oil for frying) 100 grams of grated Parmesan cheese The preparation sequence Cook macaroni very al dente in salted water. Quenching and drain. A few drops of oil present so they do not stick together. Clean mushrooms and pluck small or chop into slices. Wash spring onions with water, brush and obliquely beaten into pieces. Roast almonds without fat and chop coarsely. Onion peel and finely chop fry in hot butter. Stir in flour, foam can pour in the milk. Creme fraiche and a little broth stir. Stirring occasionally so the. 10 min. Easy simmer. So much broth admit that the sauce is nice creamy. taste with salt, pepper and nutmeg. Mushrooms portions fry in hot oil briefly brown, salt and pepper. sauté green onions in 2 tablespoons hot oil and mix in peas. Also salt and pepper. Then give little sauce on the bottom of a lasagna mold and place a layer of macaroni on it. Vegetables and mushrooms monolayer, again giving little sauce and sprinkle with a little Parmesan and nuts. So continue until all ingredients are used up and finish with a layer of sauce on the noodles. Sprinkle with Parmesan and heated, preheated oven at 180 ° C. so the. Bake 30 minutes until golden brown.