Bernhard Long - Vegetable Kitchen

Drain in a colander olive rings. Wash tomatoes with water, cut out the stem approaches wedge shape and chop the tomatoes into approximately 5 mm thick slices.

Half of the leek pieces with a spatula from the saucepan lift, place cut side upwards on the crumbs in the dish and sprinkle with remaining crumbs. It lay miscellaneous leek pieces with the cut side up.

Distribute slices of tomato and olive rings on it, season with salt and pepper. Sprinkle the cheese over the top. In the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) bake (gratin) until the cheese is golden brown about 15 minutes.

Wash the basil with water, shake dry and pluck off the leaves. The leek and tomato gratin with basil leaves decorate.

Serves 4 meals

180 grams of quinoa

100 millilitres of milk (1.5% fat)

2 organic oranges (as to the. 200 grams)

2 eggs (size M)

1 tablespoon brown sugar (as the. 20 grams)

500 grams Magerquark

½ teaspoon cinnamon

½ teaspoon ground ginger

liquid sweetener (as desired)

1 teaspoon germ oil

2 tablespoons raisins

2 ripe kiwi

1 apple (so to the. 200 grams)

2 bananas (so to the. 200 grams)

The preparation sequence

Give quinoa in a sieve, rinse with hot water and drain. Boil with 200 millilitres of water and the milk in a saucepan, cover and cook over low heat for 15 minutes. On the off electric stove covered for another 5 minutes to swell. Then let it cool in the open saucepan.

While the quinoa cooks, wash, dry and grate about ¼ cup of finely the organic orange hot.

Separate the eggs and add the egg whites in a large vessel. Until stiff with the whisk of the hand mixer and thereby let, the sugar gradually sprinkle.

Quark and yolks with quinoa stir. Season with grated orange peel, cinnamon and ginger. The stiffly beaten egg whites fold in and season as desired with sweetener.

A shallow baking dish (so to. 1.5 liters) fat with the oil and pour the quinoa quark mass. In the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake about 30 minutes

Meanwhile Peel both oranges so thick that all that is white is removed. The fruit fillets between the separating skins cut out and collect the juice in a bowl. Add orange segments. Chop coarsely raisins and in the bowl.

Kiwis Peel, cut in half and crush in columns. Wash apple with water, dry, quarter, core and shred into fine columns. Both under the orange segments lift.

Peel the bananas, chop into slices, also in the bowl and let soak everything about 10 minutes. Serve the fruit salad for quinoa quark pudding

Serves 4 meals

3 eggplant (so to the. 900 grams)

Salt and freshly ground pepper

75 grams Parmesan

1 bunch basil

Olive oil for the mild

500 millilitres Lightning tomato sauce

100 grams of mozzarella

The preparation sequence

Wash eggplant with water, dry and chop in thick slices 1.5 centimeter. Salt lightly and let draw on paper towels for 10 minutes.

Eggplant dab and grilling vigorously in a heated grill pan on each side. Removing pepper, and set aside.

Parmesan finely grate. Wash the basil with water, shake dry and pluck off the leaves.

A casserole of so to. 1 liter fat easily. Provide little tomato sauce on the top layer aside. Apply a thin layer of tomato sauce in the dish and sprinkle with a little cheese.

Layer eggplant slices on top and sprinkle with little place basil. In this order, the ingredients fill until they are exhausted.

Still available for sale, the deferred tomato sauce and Parmesan spread.

Tear mozzarella into small pieces and spread on the surface. Aubergine bake on the oven rack, medium rack level, in the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) as the. Bake 30 minutes and serve immediately

Ingredients for 6 meals

1 clove of garlic

3 sprigs thyme

350 millilitres soy cream or whipped cream

Salt and freshly ground pepper

1 celeriac (so to the. 500 grams)

3 potatoes (so to the. 300 grams)

1 tablespoon walnut oil

Pinch of nutmeg

The preparation sequence

Peel the garlic clove.

(So to. 1.2 liters) Rub a baking dish with the garlic clove, and then finely chop the toe.

Wash thyme with water, shake dry, pluck off the leaves and chop.

Soy cream with garlic, thyme, salt and pepper from the mill.

Peel celery, washed with water and eventually into quarters. Wash the potatoes with water and peel. Mince celery and potatoes into very thin slices and mix.

Put the potatoes and celery into the mild and sprinkle with walnut oil, salt and pepper. Rub something nutmeg directly on the ingredients.

Soy cream pour over. Bake until golden brown in 45-50 minutes: The gratin in heated, preheated oven at 200 ° C (step 3 fan oven 180 ° C, gas)

Serves 4 meals

550 grams of corn (canned)

2 medium onions

3 cloves garlic

2 red peppers (so to the. 200 grams)

1 green pepper (as to the. 200 grams)

½ bunch coriander

4 tablespoons olive oil

Pinch of salt

3 tablespoons spelled flour (Type 630)

4 eggs (size M)

1 pinch of cayenne pepper

1 pinch ground cumin

1 pinch of chili powder

The preparation sequence

Drain in a colander corn. Peel the onions and garlic and chop finely.

Cut peppers in half, remove seeds, wash with water and chop into small cubes.

Wash coriander with water, coarsely chop, shake dry and including the tender stems.

A baking dish with 1 tablespoon of olive oil streak. The remaining oil in a pan to warm. Onions, garlic and diced peppers sauté 5 minutes at medium heat. Season with salt, leave little to cool and stir in the cilantro.

Give corn in a large vessel and Puree with a hand blender.

Give corn puree and flour in a bowl. Add the eggs and mix everything thoroughly.

Give peppers under the corn-flour-egg mixture and season with salt spicy, cayenne, cumin and chili powder.

Pour the vegetable-egg mixture into the baking dish, smooth and heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake about 45 minutes

Serves 4 meals

300 millilitres of vegetable broth

3 small turnips (250 grams)

300 grams short wholemeal pasta (eg penne)

2 small onions (so to. 70 grams)

1 zucchini (as to the. 250 grams)

2 tablespoons olive oil

1 tablespoon flour

300 millilitres of milk (3.5% fat)

1 bunch of parsley

180 grams of peas (frozen)

Pinch of nutmeg

Salt and freshly ground pepper

50 grams grated cheese

2 tablespoons sunflower seeds

The preparation sequence

Bring vegetable broth in a saucepan to boil. Wash kohlrabi with water, peel, cut in half and chop slices in about 2 centimeter. Boil in the broth, cover and simmer over low heat for 15 minutes.

In a second saucepan, bring salted water to a boil. Pasta in and cook according to package directions until al dente.

Peel onions meanwhile, cut in half and dice finely. Wash zucchini with water, clean and cut into cubes about 1 centimeter.

Oil heat, in another saucepan, sauté onions until soft. Dust with flour and let sauté stirring slightly.

Drain kohlrabi in a sieve over a bowl and collect the broth it.

Stirring slowly add broth with the milk with a whisk roux. To a boil and simmer for about 10 minutes over low heat. Stir occasionally.