Bernhard Long - Vegetable Kitchen

The carrots clean, wash with water, peel thin and grate coarsely on a square grater.

The oil in a pan to warm. The ground beef fry crumbly.

Onions, grated carrots and diced peppers Add and sauté briefly. Season with salt, pepper and oregano.

The tomato along with liquid and leave to simmer over medium heat all 10 minutes.

Meanwhile, condensed milk and cream cheese mix in a small bowl.

Cover the bottom of a large rectangular baking dish with thin little mince and tomato sauce. , Then 1 layer lasagne plates spread only 4-5 tablespoons of the cream cheese mixture on top.

So proceed until all ingredients are used up thereby conclude with mince and tomato sauce and cream cheese mixture the pasta sheets should be completely covered with sauce. In the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) on the 2nd shelf from the bottom about 25 minutes until

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

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

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

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

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