Bernhard Long - Vegetable Kitchen

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

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.

Serves 4 meals

1 small Savoy cabbage (so to the. 600 grams)

2 medium onions

350 millilitres of vegetable broth

1 teaspoon dried thyme

½ teaspoon fennel seed

5 small tomatoes (so to. 50 grams)

1 clove of garlic

2 tablespoons olive oil

400 grams Pizza tomatoes (canned)

Salt and freshly ground pepper

Paprika (rose sharply)

100 millilitres of milk (1.5% fat)

1 ½ tablespoons flour

3 tablespoons grated cheese

Pinch of nutmeg

12 wholegrain lasagne (without pre-cooking)

The preparation sequence

Wash cabbage with water, brush, cut lengthwise in half and shred into fine strips.

Peel the onions. Cut 1 onion in half and shred into strips.

In a saucepan, bring 100 millilitres vegetable broth to a boil. Boil thyme, fennel, and onion and savoy cabbage strip therein and covered on low heat until steaming 15 minutes.

Meanwhile wash tomatoes with water, cut out the stem approaches wedge shape and chop the tomatoes into slices.

Peel and chop garlic. Cut the remaining onion in half and dice small.

In a second saucepan 1 tablespoon of olive oil to warm. Garlic, onions, and cook covered over low heat cook for 5 minutes.

Add Pizza tomatoes; bring to the boil, season with salt, pepper from the mill and paprika. Allow to cool slightly.

Boil remaining olive oil and remaining broth in another saucepan.

Milk and flour in a bowl with an egg whisk until smooth. Give stirring slowly to the broth and oil mixture and bring to a boil again.

Stir 2 tablespoons grated cheese under the liquid and let it melt over low heat. The cheese sauce with salt and pepper and rub lightly with nutmeg to.

(So to. 20x28 cm) Add half the tomato sauce in a rectangular baking dish. 1 Location lasagne sheets on place then spread 1/3 of the cheese sauce, then half of savoy cabbage on it.

In again give 1 layer lasagne sheets and the remaining tomato sauce. It put 1 more layer lasagne sheets and spread successively 1/3 cheese sauce and remaining savoy it.

With a last layer lasagne prove sheets underline remaining cheese sauce on it and distribute tomato slices over. Sprinkle remaining grated cheese on top and pepper. The Savoy lasagne in heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake about 45 minutes

Serves 4 meals

3 tablespoons Whole-wheat flour

2 tablespoons 5-Grain cereal flakes

30 grams butter

285 grams of corn (canned)

250 grams kidney bean (can)

1 leek (around the. 200 grams)

2 fennel bulbs (so to the. 200 grams)

1 tablespoon olive oil

100 millilitres of vegetable broth

1 zucchini (as to the. 250 grams)

Salt and freshly ground pepper

½ bunch of chives

4 sprigs parsley

250 grams of yogurt (1.5% fat)

The preparation sequence

Flour, 1 pinch of salt and flakes mixture mix in a small bowl. Butter mince into small pieces with 2 tablespoons cold water knead and refrigerate.

Corn and kidney beans in a colander, rinse and drain.

Cut leeks lengthwise in half, wash with water, clean and cut into thin rings.

Rinse fennel, brush, put aside the fennel leaves. Cut tubers in half and crush into wide strips about 1 centimeter.

Olive oil in a saucepan heat, sauté leeks and fennel 2 minutes. Vegetable admit boil and covered over low heat fry the vegetables for 5-7 minutes.

Wash zucchini with water, brush, cut lengthwise in half and shred thick slices in about 1 centimeter. For fennel and leeks, salt and pepper and remove from the electric stove.

(. So the 1.5 liter) distribute all vegetables in a shallow baking dish, crumble the cold crumble it and the heated, preheated oven at 200 ° C (fan oven 180 C, gas cooker: 3) bake about 35 minutes longer than

Meanwhile, chives and parsley rinse and shake dry. Something chives aside, chop remainder into small rings. Pluck parsley leaves and chop finely together with the fennel leaves.

The crushed herbs in a bowl mix with the yogurt. Add salt and pepper. Decorate vegetable gratin with remaining chives and serve with herb yoghurt

Ingredients for 2 meals

2 leeks (so to the. 500 grams)

75 millilitres of vegetable broth

2 slices wholemeal rye bread (so to. 40 grams)

20 grams of black olive rings

3 tomatoes (so to the. 250 grams)

Salt and freshly ground pepper

2 tablespoons gratin cheese (30% fat)

3 stalks basil

The preparation sequence

Leek, cut lengthwise into two halves, wash with water, let drain and chop in long pieces about 10 centimeter.

Boil broth in a wide saucepan, add leek pieces and covered simmer over low heat 20 minutes.

Meanwhile, crush the whole grain rye bread in a food processor to crumbs. Half of the bread crumbs in a given and distribute baking dish with finished blank parchment paper set-up.