Bernhard Long - Vegetable Kitchen

Vegetable rice pudding with chive yogurt Vegetable rice pudding with chive yogurt Serves 4 meals 600 millilitres of vegetable broth 1 clove of garlic 200 grams Whole Grain Rice 1 Kohlrabi (so to the. 300 grams) 5 carrots (as the. 100 grams) 500 grams of broccoli 2 eggs (size M) Salt and freshly ground pepper Pinch of nutmeg 100 grams of grated Gouda 1 bunch of chives 200 grams of yogurt (1.5% fat) Paprika (rose sharply) The preparation sequence In a saucepan, bring 400 millilitres vegetable broth to a boil. Peel garlic and squeeze through a garlic press right now. Add rice and covered over low heat cook 25 minutes. Wash Meanwhile kohlrabi and carrots with water and peel. Kohlrabi eighths. Carrots and kohlrabi eighth in approximately 5 mm thick slices shred. Wash broccoli with water, brush and divide into florets. The stems, peel and in the so. 5 mm thick slices shred. Boil miscellaneous vegetable stock in a second saucepan. In cooking carrots and turnips for 2 minutes then florets of broccoli and add slices and cook for 4-5 minutes more. Drain and drain the vegetables in a colander, taking care to collect the broth in a bowl. (So to. 1.5 liters) Put the cooked rice in a shallow baking dish and smooth it out with a spoon. The vegetables distribute it evenly. Beat the eggs to the collected broth and whisk with a fork. Add salt and pepper, and desired grind nutmeg. Pour the liquid over the vegetables in the baking dish; sprinkle with grated Gouda and in heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) bake about 35 minutes longer than Rinse meanwhile the chives, shake dry and chop into small rings. Season the yogurt with chopped chives, salt and paprika and serve with the vegetables rice pudding

Savoy cabbage casserole with noodles Savoy cabbage casserole with noodles Ingredients for 2 meals ½ Savoy cabbage (so to the. 400 grams) 1 tablespoon canola oil Salt and freshly ground pepper 100 grams of mozzarella (9% fat) Pinch of nutmeg 2 tablespoons sour cream 350 grams noodle (refrigerated) The preparation sequence Remove the outer leaves from the cabbage. Wash remaining carbon with water, cut again in half, freeing the hard drink and mince with a large knife into very fine strips. In a wide saucepan, heat the oil. Savoy cabbage Add and sauté briefly. Pour salt and pepper 100 millilitres of water. Cover and simmer for about 10 minutes over medium heat. Meanwhile let drain the mozzarella and chop into cubes. Something nutmeg to cabbage grind and mix the sour cream. Give and smooth in a baking dish. Noodles and mozzarella cubes stuck in the Savoy. The gratin on the middle shelf level in the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) Bake about 15 minutes

Mushroom Gratin on sprout salad with shredded carrots Mushroom Gratin on sprout salad with shredded carrots Ingredients for 8 meals 1 shallot 2 cloves of garlic 1 bunch scallions 500g mixed mushrooms (for example, depending on the season rosé mushrooms, oyster mushrooms, shiitake mushrooms, chanterelles) 3 sprigs thyme 3 stems of parsley 180 grams alpine cheese 3 tablespoons olive oil Salt and freshly ground pepper 2 eggs (size M) 180 grams wholemeal breadcrumbs 200 grams of mixed salad leaves (as oak leaf, lamb's lettuce, Frisée lettuce) 2 carrots (as the. 100 grams) 100 grams of mixed sprouts 1 lemon 1 teaspoon of liquid honey The preparation sequence Shallot and garlic peel and finely chop. Spring onions wash with water and chop into fine rings. Clean mushrooms and cut according to size into two halves, quarters or chop sliced - the mushroom pieces should all be equal to about large that they cook evenly. Wash thyme and parsley with water, shake dry, pluck off the leaves and chop the herbs separately; each represent about 1/3 of it to decorate aside. The cheese finely grate. 1 tablespoon oil in a pan to warm. Sauté onions and garlic until soft at medium heat. Thyme and mushrooms add and fry over high heat until all the liquid has evaporated. Parsley, mix, season with salt and pepper. Beat the eggs in a bowl with the grated cheese and fold. Remove the pan from the electric stove. A shallow baking dish (so the. 20x30 centimeter) fat with a little oil and sprinkle with breadcrumbs. Mushroom Egg mass and pour in the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) for about 20 minutes over bake (au gratin). Meanwhile, the lettuce clean, wash with water, spin dry and cut up into bite size pieces. Wash carrots with water, peel and finely grate. Sprouts in a colander, rinse and drain well. Cut lemon in half and squeeze. The lemon juice in a small bowl, mix with honey. Embezzled the remaining oil with a small whisk, add salt and pepper. Bring lettuces, carrots and sprouts on a large platter on the table and drizzle with the dressing. Take mushroom gratin from the oven and let cool for about 5 minutes. With a sharp knife of mushroom gratin loosens from the walls of the mild, cut into cubes and serve with the salad serving sprinkle with the chopped herbs aside questions

Carrots and kohlrabi gratin with herb quark Carrots and kohlrabi gratin with herb quark Ingredients for 2 meals 3 carrots (as the. 300 grams) 1 kohlrabi 1 onion 1 sprig of rosemary 1 tablespoon canola oil 2 allspice berries 50 millilitres strong broth 2 eggs (size M) 250 grams Magerquark 5 tablespoons milk (1.5% fat) 50 grams Italian herb mix (refrigerated) Salt and freshly ground pepper 2 tablespoons sunflower seeds (30 grams) The preparation sequence Wash carrots and kohlrabi with water and peel. Shred carrots into thin slices, turnip into sticks. Onion peel and dice. Rosemary rinse and shake dry. Rapeseed oil heat in a saucepan. Onion braise until soft over medium heat. Carrots and kohlrabi admit and sauté about 2 minutes. Add rosemary, allspice and broth. Cook Everything at medium heat 10-12 minutes. Remove from the electric oven and let cool slightly. Meanwhile, eggs, cottage cheese, milk and herbs mix in a bowl. Season with salt and pepper. Give carrots and kohlrabi among the herbal egg quark mixture. All pour into a baking dish and smooth out. In the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) Bake on the middle shelf level around 25 minutes Meanwhile, brown the sunflower seeds in a pan fry. Sprinkle and serve over the gratin

Millet pudding with pears and flaked almonds Millet pudding with pears and flaked almonds Ingredients for 2 meals ½ vanilla pod 200 millilitres of milk (1.5% fat) 5 grams of butter 50 grams of millet 2 eggs (size M) ½ small lemon 1 tablespoon liquid honey 180 grams Magerquark 2 tablespoons ground almonds (so to. 30 grams) 2 small ripe pears (100 grams) Pinch of salt 1 tablespoon sliced almonds (so to. 10 grams) The preparation sequence Cut the vanilla pod lengthwise in half, scrape out the seeds and boil with the milk in a large saucepan. Butter and millet stir, boil and covered on the switched Stove swell about 15 minutes again. Meanwhile, separate the egg. provide protein in a high vessel and egg yolks in a bowl. Express lemon and add to the egg yolk. Add honey, cheese, ground almonds, and serve approximately 4 minutes until foamy with the churning of the hand mixer. Wash the pears with water, peel, quarter, and core and dice finely. Lift the swollen porridge with pear cubes under the egg yolk mixture. Beat egg whites and salt with the churning of the hand mixer to very stiff peaks and fold into the egg yolk mixture. A rectangular baking dish (so the. 10 x 20 cm) with baking paper, fill the ground and flatten with a pallet or a plastic spoon. The gratin with the flaked almonds and sprinkle in the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake 25-30 minutes

Nettle kohlrabi gratin with sweet potatoes and Gouda Nettle kohlrabi gratin with sweet potatoes and Gouda Serves 4 meals 100 grams of young nettles 2 Kohlrabi (so to the. 600 grams) 2 small red sweet potatoes (so to the. 600 grams) 3 eggs (size M) 300 millilitres of milk (1.5% fat) Salt and freshly ground pepper Pinch of nutmeg 1 slice wholemeal rye bread (so to. 50 grams) 1 piece medieval Gouda (as the. 30 grams) The preparation sequence Wash nettles with water, shake dry and the leaves pluck, it is better to use rubber gloves. In a saucepan 1-2 liters of water to a boil and add salt. Nettle leaves pour in and bring to a boil. Deter pouring in a bowl with ice cold water and drain. Kohlrabi and sweet potato peel put aside turnip green. Cut lengthwise yams and turnip greens in two halves and chop in thick slices about 3 mm. Kohlrabi, sweet potatoes and nettles mix in a bowl. Salted vegetable mixture and spread in a shallow baking dish. Eggs, milk, salt and pepper from the mill. Into something, rub nutmeg. Eggs Milk pour over the vegetables. Gratin in the heated, preheated oven on the middle shelf level at 200 ° C (fan oven 180 ° C, gas mark 3) cook about 15 minutes. Meanwhile, the whole grain rye bread in flash Hacker finely crumble. Rub Gouda finely and mix. Bread and cheese mixture on the gratin scatter. Gratin at the same temperature for about 40 minutes before continue baking dish, sprinkle with turnip green.