Bernhard Long - Vegetable Kitchen

Aubergine and mince dish (moussaka) Aubergine and mince dish (moussaka) Serves 4 meals 2 aubergines olive oil 2 onions 500 grams of tomato 500 grams of minced meat (beef or lamb) 250 milliliters of dry white wine 1 pinch of sugar ½ teaspoon cinnamon Salt and freshly ground pepper 1 teaspoon dried oregano ½ bunch of parsley 4 tablespoons sunflower seeds 80 grams breadcrumbs grated 80 grams Graviera cheese (or Gruyere) 30 grams butter 3 tablespoons flour 500 milliliters of milk Pinch of freshly grated nutmeg 2 teaspoons lemon juice 3 eggs (size M) 180 grams of soft feta cheese 1 tablespoon freshly chopped parsley The preparation sequence Wash the eggplant with water and along in the so. 0.5 centimeters thick slices shred. infuse about 20 minutes in salted water, then drain and pat dry. 3-4 tablespoons olive oil heat in a large nonstick skillet, fry to golden brown to the eggplant slices with addition of further oil over high heat around. Drain on paper towels. Peel the onions and dice. Pour the tomatoes with hot water, rinse, peel, remove stem approaches and the flesh into cubes. sauté in 3 tablespoons of oil in a frying pan onions. Stir in ground beef, mince and fry over high heat until the juice has evaporated. Stir in tomatoes, white wine, salt, sugar, cinnamon and pepper, simmer covered for about 5 minutes at medium heat. Wash the parsley with water, shake dry and chop finely. The sunflower seeds and oregano into the meat mix, simmer for another 5 minutes, then let cool. Preheat the oven to 180 ° C convection. Breadcrumbs mix up to 2 tablespoons and half the gruyere cheese into the meat. Butter in a saucepan heat, stir and sauté flour. Stir and boil milk slowly. cooking is just over 5 minutes while stirring over low heat, season with salt, pepper from the mill, nutmeg and lemon juice, leave little cool. Whisk 2 eggs, stir with the remaining gruyere (up to 2 tablespoons) into the sauce. A baking dish with butter Brush. 1 egg mix with the mince. Line the mold with half the eggplant. emphasize the mince it, cover with remaining eggplant and cover with the sauce. The soft feta cheese crumble and give it. Sprinkle with the remaining cheese and breadcrumbs and bake in oven about 1 hour Serve with parsley

Mushroom and potato bake Mushroom and potato bake Serves 4 meals 200 grams mixed mushrooms (eg: mushrooms, mushrooms, chestnut mushrooms) 2 shallots 1 tablespoon chopped fresh tarragon 600 grams of potatoes Salt and freshly ground pepper 100 grams of sour cream 150 milliliters broth 1 tablespoon slivered hazelnuts 1 tablespoon chopped walnuts 1 tablespoon chopped dried tomatoes grated 50g Gruyere The preparation sequence Preheat the oven to 180 ° C (top / bottom heat). Clean the mushrooms and chop into fine slices. The shallots Peel and finely chop. Peel the potatoes and chop into fine slices. In boiling salted water so the. parboil 10-15 minutes, drain deter and drain well. The fungi, layers with the potatoes, shallots and tarragon in a greased baking dish, sprinkle with freshly ground pepper. The sour cream and broth mix, pour over. distribute nuts and tomatoes on the gratin and sprinkle with cheese. Place in the oven, cooking hob, middle shelf level, so the. cook 45 minutes. garnished with tarragon served Tastes good to a fresh salad.

Small noodles and mushroom casseroles Small noodles and mushroom casseroles Serves 4 meals For the spätzle 180 grams of flour 2 eggs (size M) 120 grams Quark 75 milliliters of buttermilk Pinch of salt Pinch of nutmeg also 2 spring onions 4 shallots 180 grams of grilled pork belly (sliced) 180 grams chanterelle 1 tablespoon butter 2 tablespoons pink pepper ½ bunch of young marjoram 100 milliliters of whipped cream (min. 30% fat content) 100 milliliters broth 180 grams of grated cheese (eg Gouda, Emmentaler) Fat (for molds) The preparation sequence For the noodles all the ingredients into a dough devious until it bubbles. Covered as the. let rest 20 minutes. Preheat the oven to 200 ° C top and bottom heat. Meanwhile clean the spring onions and chop into slices diagonally. Peel the shallots, cut in half and crush into fine columns. The pork belly into narrow so the. 1 centimeter wide strips crush. Chanterelle clean, fry in butter and remove from the pan. In remaining fat stew stir 3-4 minutes, the shallots, 2/3 of the scallions admit braise shortly. Some grains crushed pink pepper from the mill with little marjoram, admit deglaze everything with broth and add the bacon. give 4-6 tablespoons cheese to onion vegetables, salt and mix in. The noodles drain, mix with bacon, mushrooms and onion vegetables and in 4 greased, ovenproof cups (6 cm in diameter). Spread the cream over the cups, sprinkle the cheese on top and sprinkle with remaining green onions and pepper and marjoram push in the heated, preheated oven. 10-15 minutes and serve hot

Cheese and potato bake Cheese and potato bake Ingredients for 6 meals( round cake pan 24-26 centimeters in diameter) 500 grams waxy potatoes 100 grams of smoked bacon ½ yellow peppers ½ red peppers 3 stalks thyme 6 eggs (size M) 1 kg Magerquark 80 grams semolina 120 grams of freshly grated Parmesan cheese Salt and freshly ground pepper grated pinch of nutmeg fresh 100 grams Gouda (straight) The preparation sequence Wash the potatoes with water and boil for 20 minutes in boiling salted water. Meanwhile, the lardons leave without fat in a pan until crispy and drain on kitchen paper. Wash the peppers with water, cut in half, remove seeds and chop into small cubes. Wash the thyme with water, shake dry, strip off the leaves and chop finely. Sauté the diced peppers in the pan bacon and briefly pull the electric stove. Separate the eggs and beat the yolks with the cheese, the flour, the bacon, half the Parmesan, the pepper and the thyme and season with salt, pepper from the mill and nutmeg. The egg whites with a pinch of salt until stiff and fold. Potatoes Drain, rinse, peel and chop into slices. Grate the cheese and mix with the potatoes. Preheat the oven to 180 ° C top and bottom heat Preheat. High ring round cake pan with finished blanks line a baking paper and half of Curds pass it. For 15 minutes the heated, preheated oven slide, then cover with the potato-cheese mixture, give the rest of Curds and sprinkle with the remaining Parmesan. More 30-40 minutes Bake the finished cake from the oven take, allow to cool briefly, carefully remove from the mold and serve warm or cold cut into pieces

Pork and onion casserole Pork and onion casserole Serves 4 meals 900 grams of pork Salt and freshly ground pepper 500 grams of onion Butter (for the mold) 150 milliliters broth 2 bay leaves 200 milliliters of whipped cream (min. 30% fat content) 250 grams of grated cheese Pinch of freshly ground nutmeg The preparation sequence Preheat the oven to 200 ° C top and bottom heat Preheat. Wash the pork with water, pat dry and slice of the so. 3 centimeters thick chop. Season with salt and pepper. Peel the onions and chop into rings. A large baking dish fat and the meat slices imbricated insert with the onions in between. With the broth pour, the Add bay leaves and cook for 20-25 minutes in the heated, preheated oven. Then add the grated cheese mix with the cream, season with a little nutmeg and pour. Again bake about 10 minutes, until the meat is golden brown on top

Pasta and potato dish with onions Pasta and potato dish with onions Ingredients for 6 meals 600 grams of potatoes noodles 300 grams Croissant 2 tablespoons chopped parsley 50 grams of melted butter Salt and freshly ground pepper For pouring 400 milliliters of milk (replace 200 milliliters of cream as desired) 4 eggs (size M) 100 grams Emmenthal (finely grated) also 2 onions (if desired) 4 tablespoons butter 50 grams Emmenthal (slivered) The preparation sequence Peel the potatoes, chop into bite size pieces and cook for 20 minutes in salted water.. The noodles cook in plenty of salted water according to package label. Meanwhile, the eggs, whisk together the milk, salt, pepper from the mill and nutmeg and mix in the cheese. Half in a baking dish pour. Potatoes and pasta drain and drain well, mix with the parsley and the butter in a bowl and place in the baking dish, the Miscellaneous Eggs Milk Pour and cover with aluminum foil. In the heated, preheated oven at 200 ° so the. 30 min. Cooking. Peel the onions Meanwhile, chop into thin rings and fry golden brown in butter. Take the finished dish from the oven, cover, sprinkle with cheese and garnished with onions Serve