Bernhard Long - Vegetable Kitchen

Broccoli and potato bake Broccoli and potato bake Ingredients for 6 meals 500 grams waxy potatoes florets 400 grams of broccoli 2 tablespoons lemon juice 1 red chilli 2 onions 3 cloves garlic 2 tablespoons olive oil Butter (for the mold) 3 eggs (size M) 200 milliliters of whipped cream (min. 30% fat content) 200 milliliters of milk Salt and freshly ground pepper Pinch of fresh ground nutmeg 200 grams of grated Gouda 100 grams of crème fraîche The preparation sequence Wash the potatoes with water and steam 20 minutes until al dente. The broccoli florets wash with water and blanch in salted water with the lemon juice for 3-4 minutes until al dente. Then cold deter and drain. Preheat the oven to 160 ° C convection preheat. Wash the chili pepper with water, cut lengthwise in half, remove the seeds and chop the flesh into rings. Peel the onions and garlic and chop finely. The olive oil in a frying pan heat up and the onion with the garlic sauté 2-3 minutes. let evaporate the potatoes, peel and chop slices in 2 centimeters. A baking dish with butter fat. Mix the eggs with the cream and milk and season with salt, pepper from the mill and nutmeg. Potatoes layers into the mold and pour the egg milk. Place the broccoli lengthwise to it, salting the broccoli and sprinkle the dish with the cheese, the chilli rings and sprinkle with the fraiche cream. In the heated, preheated oven 20-25 minutes Serve baked hot

Cod and vegetable bake Cod and vegetable bake Serves 4 meals 4 cod fillets (so to the. 180 grams) 3 tablespoons lemon juice 1 tablespoon butter 1 tablespoon flour 250 milliliters of milk (3.5% fat) Salt and freshly ground pepper Pinch of sugar Pinch of nutmeg 1 tsp medium mustard ½ teaspoon curry powder 200 grams of carrots 100 grams leeks (only the white and light green) Butter (for the mold) 1 tablespoon chopped parsley 2 tablespoons creme fraiche The preparation sequence Preheat the oven to 180 ° C top / bottom heat Preheat. Wash the fish fillet with water, pat dry, sprinkle with lemon juice and leave for 5-10 minutes. Meanwhile, melt the butter in a saucepan, add the flour stirred in, bright anschwitzt, the milk is added and stir with a whisk. Boil the sauce and simmer for 10 minutes. Season with salt, pepper, sugar, nutmeg, mustard and curry. The carrots, peel and slice into thin slices. The leek, wash with water and chop into very thin rings. A baking dish with butter streak. Add the carrots and the leeks into the greased dish, place the fish pieces on this and sprinkle with parsley. Pull the crème fraiche into the sauce, season the sauce and pour over the fish. The gratin in heated, preheated oven (middle shelf level) gratinieren 25-30 minutes.

Mecklenburg beet casserole Mecklenburg beet casserole Serves 4 meals Butter (for the mold) 1 clove of garlic 400 grams waxy potatoes 400 grams Teltow turnips 350 milliliters of whipped cream 2 tablespoons horseradish cream (glass) Salt and freshly ground pepper Pinch of freshly grated nutmeg 100 grams of freshly grated cheese (eg Emmental) The preparation sequence Preheat the oven to 200 ° C top and bottom heat Preheat. Butter a gratin form and rub with a tamped garlic. The potatoes and beets, peel and chop or slice into thin slices. Imbricated layers into the mold. The cream with horseradish mix with salt, pepper from the mill and nutmeg, pour over the vegetables and sprinkle with the cheese sandwich for 35-40 minutes in the heated, preheated oven. Take the finished gratin from the oven and serve immediately

Spaghetti and courgette bake Spaghetti and courgette bake Serves 4 meals 350 grams Spaghetti Pinch of salt 2 small zucchini 1 small onion 2 cloves of garlic 2 tablespoons olive oil 2 tablespoons chopped basil 100 grams of black olives 800 grams of peeled tomatoes (canned) 200 grams of sour cream 180 grams of mozzarella 1 teaspoon Italian dried herbs Basil (to decorate) The preparation sequence Cook the spaghetti in plenty of salted water, drain and allow to drain. The courgettes with water wash, along chop into slices. Peel the onion and chop into small cubes. pull and squeeze the garlic. The olive oil in a saucepan heat and sauté the onions and garlic in it. The zucchini slices admit and cook briefly. The basil and olive mix in. Drain the tomatoes, collect the juice and place in an ovenproof dish. Drain the pasta and mix with the vegetables, also fill in the shape. Pour the sour cream in a bowl, chop mozzarella and mix and spread on the casserole. Top with herbs and cook 25 minutes in the oven. Serve with basil garnish

Apple and potato bake Apple and potato bake Serves 4 meals 800 grams mainly waxy potatoes 600 grams of sour-fruity apples 1 leek 1 tablespoon chopped fresh thyme Olive oil (for the baking dish) Salt and pepper from the mill, he Pinch of freshly grated nutmeg 200 milliliters of vegetable broth 180 grams of mozzarella 4 tablespoons grated cheese (eg Gruyère) Thyme (for garnish) The preparation sequence Wash the potatoes with water and so the. 25 minutes hardly dampen. Peeling, leaving little to cool and chop into thick slices. Preheat the oven to 180 ° C convection. A casserole or gratin dish with olive oil from paint. Wash the apples with water, quarter and crushed the core house out and crushed the quarter in columns. Wash the leeks with water, brush, chop into rings and spread on the bottom of the baking pan. Sprinkle with thyme. With olive oil sprinkle with salt and pepper. Spread the potato and apple slices in a fan shape on a bed of leeks and drizzle with olive oil. Season with salt, pepper and nutmeg. Something vegetable pour and in the oven so the. Bake 15 minutes Meanwhile, chop the mozzarella into slices and sprinkle with the grated cheese over the gratin. golden brown 10-15 minutes more gratin. As required even pour a little broth. Serve with thyme garnished

Potato and celery casserole Potato and celery casserole Ingredients for 4 meals (oval gratin form so to die.15x26 centimeters) 400 grams waxy potatoes 400 grams celeriac 500 milliliters of whipped cream (min. 30% fat content) Salt and freshly ground pepper Pinch of freshly grated nutmeg 180 grams of grated cheese (eg Gouda) The preparation sequence The potatoes and celery Peel, wash with water and chop large pieces in 2 centimeters. The cream with salt, pepper and nutmeg. Preheat the oven to 200 ° C top and bottom heat. An oval gratin dish with butter grease, distribute the potatoes and celery in it and pour the cream, so that everything is just covered. Sprinkle with the cheese and push for 40-45 minutes in the heated, preheated oven. let gratinieren Auburn. Take the finished gratin from the oven and serve immediately

Ham asparagus casserole Ham asparagus casserole Serves 4 meals 500 grams of white asparagus 50 grams of green asparagus 180 grams of cooked ham 180 grams of butter cheese (or mozzarella) 1 small onion 1 tablespoon butter 100 milliliters of white wine 100 milliliters of vegetable broth 200 grams Whipped Cream 1 teaspoon cornstarch Salt and freshly ground pepper Pinch of freshly grated nutmeg The preparation sequence The white asparagus, peel and cut off the ends. The green asparagus peel only in the lower third and cut the bars. The white asparagus in boiling salted water so the. 5 minutes to cook., Then add the green asparagus and so the. leave 5 min. mitgaren. Removing, deter and drain well. Preheat the oven to 220 ° C top / bottom heat Preheat. The ham into strips crush. Grate the cheese. Peel the onion and chop finely. Melt the butter in a saucepan heat, sweat the onion until soft. The white wine Pour and leave little simmer. The vegetable broth and cream Pour on low heat for about 3 minutes. Cook. The cornstarch with 1 tablespoon cold water mix, and cook for 1 min. Boil. Season with salt, pepper and nutmeg. Place the asparagus in a baking dish, distribute the ham on top and pour the sauce. Sprinkle the cheese over the top and in the heated, preheated oven (220 ° C, middle) as the. Bake 17-20 min. on