Bernhard Long - Vegetable Kitchen

Rinse parsley shake dry, pluck leaves. Some aside, finely chop the rest.

Give frozen peas and zucchini cubes to the sauce and bring to a boil. Chopped parsley fold. Slightly rub with salt and pepper nutmeg.

Drain the pasta, drain and (so to. 2 liters) enter into a shallow baking dish.

distribute succession kohlrabi, vegetable sauce, cheese and sunflower seeds on it and in the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake 25-30 minutes Garnish with chopped parsley and serve

Serves 4 meals

225 grams of spinach (frozen)

300 grams of Seitan

2 small carrots (as the. 100 grams)

2 stalks celery (as to the. 100 grams)

1 medium onion

1 clove of garlic

2 tablespoons olive oil

Salt and freshly ground pepper

850 grams of canned tomatoes

200 millilitres of vegetable broth

1 teaspoon fennel seed

30 grams Parmesan

Nutmeg

225g ricotta

16 lasagne noodles

Butter (for the mild)

180 grams of mozzarella

The preparation sequence

Thaw spinach. Chop finely Seitan or enter through the middle pane of the meat grinder.

Wash carrots with water and peel. Wash celery with water, brushing, unthreading and finely dice. Peel and chop onion and garlic.

Heat the oil in a saucepan heat and carrots, celery, onion and garlic fry it at medium heat for 3 minutes. Seitan and fry stirring for 3 minutes. Season with salt and pepper.

Give canned tomatoes and broth in the saucepan over medium heat 20 minutes covered boil, stirring occasionally. Fennel seed crushed, and season the sauce with salt and pepper.

Meanwhile Parmesan Finely grate. Something nutmeg rub. Express spinach vigorously, coarsely chop and mix in a bowl with ricotta, Parmesan, salt, pepper and nutmeg.

A baking dish (about 30 x 20 centimeter) lightly grease. Cover the bottom of the mild with little sauce and smooth. 4 lasagne noodles side by side on it lay, may trim slightly.

Give 1/3 of the spinach mixture on top and smooth. Emphasize 1/4 of sauce on it. Again, 4 lasagne noodles, 1/3 and 1/4 spinach sauce monolayer, repeat the process again.

It put the final lasagne sheets and spread the remaining sauce on it.

Drain mozzarella and tear into large pieces. Spread on the lasagne. Vegetarian lasagne in heated, preheated oven at 180 ° C (fan not recommended, gas mark 2-3) on the middle shelf level 35-40 minutes baking Vegetarian lasagne dish before let stand about 5 minutes.

Ingredients for 8 meals

700 grams of rhubarb

4 dried figs (so to. 70 grams)

100 grams of cane sugar

180 grams Wheat wholemeal flour

1 teaspoon ground cinnamon

Pinch of salt

100 grams of yogurt butter (well chilled)

200 grams vanilla yogurt (1.5% fat

The preparation sequence

Wash rhubarb with water, drain, clean and cut wide pieces in about 1 centimeter. Place in a baking dish and spread on the floor.

Freeing the figs from the hard stems and very finely chop. Mix with 30 grams of cane sugar under the rhubarb.

Whole-wheat flour, cinnamon, mix 1 pinch salt and remaining sugar cane in a mixing bowl.

Mince yogurt butter into small pieces and place with 1 tablespoon of cold water to the flour mixture. Rapidly process with the dough hook of a hand mixer to crumble.

Distribute sprinkles over the rhubarb. The gratin on the middle shelf level in the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) bake about 40 minutes longer than

Put the yogurt in a bowl until creamy and the churning of the hand mixer. Serve to rhubarb crumble casserole

Ingredients for 1 serving

½ tart apple (as the. 75 grams)

180 grams of fresh cabbage

5 fresh cranberries (or 1 teaspoon dried fruits)

Salt and freshly ground pepper

1 teaspoon almond flakes

½ teaspoon of liquid honey

The preparation sequence

Wash the half apple with water, dry, cut in half, remove seeds and finely chop.

Give sauerkraut in a bowl and break up with a fork.

Diced apple and cranberries, mix, season with salt and pepper and spread in a small baking dish.

Sprinkle almonds over the sauerkraut, drizzle with honey and heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) bake about 10 minutes longer than

Ingredients for 2 meals

6 Scampi (kitchen ready headless shell)

1 chilli

2 tablespoons olive oil

1 clove of garlic

1 onion

2 sprigs thyme

1 bunch of chives

1 aubergine (so to the. 200 grams)

4 tomatoes (so to the. 300 grams)

½ lemon

50 millilitres classic vegetable

Salt and freshly ground pepper

130 grams of mozzarella (9% fat)

The preparation sequence

Scampi respectively on the backside cut in half lengthwise and remove the black intestine threads. Scampi rinse and pat dry with paper towels.

Cut chili pepper lengthwise in half, remove seeds, wash with water and finely chop.

In a small bowl, chilli and 1 tablespoon oil mix. Let in, cover and refrigerate Scampi pull (marinate).

Garlic and onion peel and finely chop.

Wash thyme and chives with water and shake dry. From thyme pluck the leaves, chop chives in rolls.

Eggplant and tomatoes clean wash with water and chop each into thin slices.

Eggplant and tomatoes layers in a large shallow baking dish.

Squeeze the half lemon and mix the juice in a bowl with vegetable stock.

Onion, garlic, thyme, half the chives and remaining olive oil stir.

Strong season with salt and pepper. Liquid on the tomato and eggplant and pour everything in the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 3-4) boil 25 minutes.

Meanwhile let drain the mozzarella, and then chop into slices. Distribute mozzarella on the vegetables. Cook another 15 minutes and golden brown on bake (au gratin).

Take shortly before the end of cooking the scampi from the refrigerator. A frying pan heat up and the scampi with chili oil fry about 4 minutes. Sprinkle gratin with the remaining chives and serve with the scampi

Ingredients for 10 meals

5 eggs (size M)

180 grams of sugar

Pinch of salt

200 grams Spelt wholemeal flour

1 teaspoon baking powder

15 sheets of gelatine

1 lemon

5 ripe peaches (so about. 130 grams)

650 grams of yogurt (3.5% fat)

5 tablespoons maple syrup (as the. 70 grams)

400 grams of raspberries

4 tablespoons pistachios (so to. 70 grams)

The preparation sequence

The Separating eggs: Put the yolks in a bowl, the egg whites in a large vessel. Add the yolks to the sugar, 1 pinch of salt and 5 tablespoons of water and beat with a hand mixer until frothy whorls.

Add 1 pinch of salt to the egg whites and beat very stiff peaks.

Mix flour and baking powder in a bowl. fold on the yolk-sugar foam seven and with a wooden spoon.

Also, give egg whites to the egg yolk mixture and fold well.

A deep baking sheet or a roasting pan with a finished blank Pan liner lay out. Put the dough on it and flatten it with a rubber spatula. In the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) leave on the middle shelf level about 12 minutes until removal and cool.

Meanwhile, the gelatine about 10 minutes with cold water in a bowl. Cut lemon in half and squeeze.

Wash peaches with water, cut into two halves, stone and coarsely chop. In a bowl with little lemon juice mix. Yogurt and maple syrup, mix and season with lemon juice.