Bernhard Long - Vegetable Kitchen

Chicken-leek casserole Chicken-leek casserole Serves 4 meals 200 grams puff pastry (frozen) 2 tablespoons toasted bacon Flour (for rolling) 700 grams leeks 350 grams of chicken breast 1 carrot 1 clove of garlic 2 tablespoons oil 75 milliliters of dry white wine 500 milliliters chicken stock Salt and freshly ground pepper 2 egg yolks (for brushing) The preparation sequence Defrost the puff pastry. Half with roasted diced bacon, sprinkle it lay the other sheet of dough and roll out the dough on a lightly floured surface 1 centimeter thick. Cut out 4-5 centimeters large circle with a circular cutter. The leek, wash with water and chop wide rings in 2 centimeters. The meat in pieces and then chop coarsely chop with a knife. Carrot peel and chop into very fine slices. Peel garlic and chop finely and fry in a ovenproof skillet in hot oil. Meat admit and fry, add leeks and cook briefly, then add wine and allow to reduce this. Pour broth and season the soup with salt and pepper. Divide the pastry circles on the pot, brush with egg yolk and bake about 10-15 minutes over high upper heat

Leek-ham casserole Leek-ham casserole Serves 4 meals 4 leeks 8 slices cooked ham 300 milliliters of whipped cream (min. 30% fat content) 5 eggs (size M) Salt and freshly ground pepper Pinch of nutmeg Fat (for the mold) 180 grams of grated cheese (eg Gouda, Emmentaler) The preparation sequence Wash the leeks with water, shake dry, clean and cut the white and light green ends, this cut in half and wrap each with a slice of boiled ham. The remaining leek green in stripes crush. Whisk the cream with the eggs and season with salt, pepper from the mill and nutmeg. Place the wrapped leeks in a greased baking dish, sprinkle with the leeks and pour the egg cream. The leeks should be covered to 3/4. Sprinkle with the cheese and the heated, preheated oven gratin 25-30Minuten. Serve removal in the form

Rhubarb and strawberry gratin Rhubarb and strawberry gratin Serves 4 meals Butter (for the gratin form) 350 grams of rhubarb 5 tablespoons sugar 300 grams of strawberries 4 eggs (size M) 4 tablespoons amaretto almond liqueur Pinch of salt Icing sugar (for dusting) The preparation sequence A gratin dish with butter streak. Preheat the oven to 220 ° C top and bottom heat Preheat. Rhubarb, peel and chop into bite size pieces. In a nonstick skillet with 1 tablespoon of sugar so the. cook, take out and distribute without the resultant during cooking liquid into the gratin molds 3 minutes. Wash the strawberries with water, brush, cut large fruits into halves and add to the rhubarb into the gratin form. Separate the eggs and the egg whites with 1 pinch of salt beat very stiff. Stir the egg yolks with the remaining sugar until foamy, stir in the amaretto and undergo the egg whites gently. Cover the fruit with the Eicreme and the gratin in the heated, preheated oven so the. bake until golden 12 minutes Sprinkle the dish with powdered sugar.

Vegetables and potato bake Vegetables and potato bake Serves 4 meals 600 grams of potatoes (2 different varieties) 200 grams of pumpkin pulp 200 grams of sour cream 250 milliliters of whipped cream Salt and freshly ground pepper grated pinch of nutmeg fresh 1 ball mozzarella (so to the. 130 grams) fresh thyme (to decorate) The preparation sequence The two varieties of potato peel and chop into slices. The pumpkin flesh also chop into slices. shred the mozzarella into thin slices. The sour cream mix with the cream, salt and pepper and season with nutmeg, thyme pluck little small and quantities. The various potatoes and the pumpkin pulp in layers layers in a buttered baking dish, underscore between each layer little bit of sour cream mass and top with mozzarella. To further monolayer until all ingredients are used up. The top layer again thin brush with the remaining sour cream. All well covered with aluminum foil and heated, preheated oven so the. Bake 20 minutes Then remove the aluminum foil and bake for 20-25 minutes completed until the potatoes soft and the surface is browned. Serve with sprinkled thyme

Tomatoes and feta casserole Tomatoes and feta casserole Ingredients for 2 meals (oval baking dish so the. 30x15 cm) 600 grams feta cheese 400 grams cherry tomatoes 4 spring onions 2 sprigs of basil 2 sprigs of parsley 8 tablespoons of olive oil 3 tablespoons white balsamic vinegar Salt and freshly ground pepper The preparation sequence Preheat the oven to 200 ° C top and bottom heat. Cut the feta cheese into two halves and lay imbricated in a baking dish. Wash the tomatoes with water and cut the big ones in two halves. also wash the green onions with water, shake dry and chop into rings. Wash the basil and parsley with water, shake dry, pluck off the leaves and chop coarsely. The oil with the vinegar, scallions and herbs mix and season with salt and pepper. Spread the tomatoes over the cheese and enter the marinade. In the heated, preheated oven 25-30 minutes until remove and serve immediately

Hazelnut pasta bake Hazelnut pasta bake Serves 4 meals 400 grams Tagliatelle Pinch of salt 130 grams of chopped hazelnuts 130 grams of bread crumbs 1 lemon zest abrasion 1 teaspoon cinnamon 2 tablespoons sugar 2 tablespoons cocoa 120 grams of butter 1 tablespoon lemon juice Butter (for the mold) The preparation sequence The tagliatelle in boiling salted water al dente, drain on a sieve and allow to drain. Preheat the oven to 200 ° C top and bottom heat. In the meantime, slightly roast the nuts in a dry frying pan and then place in a bowl. The breadcrumbs, the grated lemon peel, cinnamon, sugar and cocoa added, and mix well. The tagliatelle with in the bowl. The butter under gentle heating to melt and add. The ingredients together and season with lemon juice. An ovenproof dish with butter grease , add the tagliatelle-nut mixture and heated, preheated oven so the. 5-10 minutes until removal and serve immediately

Tomato and mozzarella bake Tomato and mozzarella bake Serves 4 meals 4 large beefsteak tomatoes 1 bunch basil 400 grams Mozzarella 2 tablespoons olive oil (for the forms) 2 peeled garlic cloves 200 milliliters of whipped cream 150 milliliters of vegetable broth Salt and freshly ground pepper 4 slices white bread The preparation sequence Preheat the oven to 180 ° C top and bottom heat. Wash the tomatoes with water, remove the stalk and chop the tomatoes into slices. Wash the basil with water, shake dry, pluck the leaves from the stems and chop into thin strips. Drain the mozzarella and shred into as many slices as tomato slices. The tomato and mozzarella layers imbricated in 4 small greased smeared with garlic casserole dishes. The cream with broth mix, season with salt and pepper and pour the tomato. Good cover with aluminum foil and bake for 20-30 minutes in the heated, preheated oven, until the mozzarella has melted. Remove from the oven, sprinkle with basil and serve with fresh bread

Brussels sprouts and bacon casserole Brussels sprouts and bacon casserole Serves 4 meals Butter (for the mold) 1 ½ kg fresh sprouts 1 clove of garlic 200 milliliters of whipped cream 2 tablespoons creme fraiche 3 eggs (size M) 100 grams of grated cheese, for example, mountain cheese Salt and freshly ground pepper Pinch of freshly grated nutmeg 70 grams of bacon into slices 40 grams walnuts The preparation sequence Preheat the oven to 180 ° C convection. A casserole churning. Wash the Brussels sprouts with water, clean and cut a cross on the brew. In salt water for 8-10 minutes Boil almost. Quenching and drain. Peel the garlic, chop finely and mix with the cream, the creme fraiche, eggs and half the cheese. Season with salt, pepper and nutmeg. chop the bacon into strips. The walnuts chop. Fill the Brussels sprouts in the form. Pour the cream topping over it and sprinkle with walnuts and ham. Sprinkle the remaining cheese on top and heated, preheated oven so the. Bake 25 minutes Remove and serve immediately