Bernhard Long - Vegetable Kitchen

The raspberries read if necessary, carefully washed with water.

Dissolve the gelatine-dripping wet in a small saucepan over low heat while stirring. Remove from the electric oven and stir in 3 tablespoons of the yogurt mixture. Then mix with the remaining Joghurt mix.

Overthrow the cooled biscuit base on the work surface and remove the paper. Cut the bottom in two halves and (so to. 18x30 cm) 1 Place half in a rectangular. Top with about half the raspberries and add half of the peach-yogurt cream on it. Smoothing, the above 2. Place half biscuit and little press. Brush with the remaining peach yogurt cream and top with the remaining raspberries.

Chop the pistachios with a large knife and finely distributed in the casserole. Cover with cling film and leave to set in the refrigerator for approximately 4 hours.

Serves 4 meals

750 millilitres Mediterranean vegetable stock

200 grams of polenta

2 tablespoons canola oil

400 grams of cheese layer (10% fat)

180 grams of sour cream

Salt and freshly ground pepper

1 piece Parmesan cheese (as the. 50 grams)

6 tomatoes (500 grams)

The preparation sequence

Bring vegetable broth in a saucepan to boil and sprinkle in the polenta, stirring constantly. Cook, stirring frequently, over low heat for about 15 minutes, until a thick paste.

A box baking pan (26x10x7 cm) with 1 tablespoon of oil rich, the broth pour in and smooth it with a damp palette. Set aside so the. Allow to cool for 30 minutes.

Meanwhile, layer cheese in a bowl of sour cream mix, season with salt and pepper.

Parmesan rub and give half of it to Layer cheese and mix.

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

Turn out the polenta from the mild on the work surface and chop into slices.

A baking dish (33x22x6 cm) with the remaining oil grease. Alternately polenta, curd and tomato in layers.

Sprinkle with the remaining Parmesan and heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) in around 25 minutes until golden brown on

Serves 4 meals

½ red cabbage (so to the. 750 grams)

750 grams of potatoes

1 tart apple (for example Boskop)

3 sprigs thyme

100 millilitres of whipped cream

100 millilitres of milk (1.5% fat)

100 millilitres of vegetable broth

Salt and freshly ground pepper

100 grams of goat cheese (from the roll)

The preparation sequence

Wash cabbage with water and remove the outer leaves. Others leaves detach individually and in plenty of salted water for about 2 minutes parboil (blanch).

Leaves lift out with a slotted spoon and plunge them into a bowl of very cold water. Drain and spread on paper towels and let cool. Remove the stalk of the cabbage leaves and chop the leaves into bite-size pieces.

Wash the potatoes and apples with water, peel and slice on a vegetable slicer into thin slices. Alternating with the cabbage leaves in a large rectangular baking dish layers (25 centimeter x 35 centimeter).

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

Thyme Mix in a bowl with cream, milk and vegetable broth. Add salt and pepper. The mixture over the vegetables watering.

Goat cheese cubes and distribute it. Bake on the middle shelf level as the 40 minutes Gratin in heated, preheated oven at 200 ° C (step 3 convection: 180 ° C, gas)

Ingredients for 6 meals

250 grams of red currants

Liquid sweetener (as desired)

3 eggs (size M)

4 tablespoons icing sugar (as the. 40 grams)

1 pinch of allspice

Pinch of salt

½ lemon

130 millilitres of milk (1.5% fat)

130 grams of flour

4 tablespoons almonds (so to. 50 grams)

The preparation sequence

Wash the currants with water and drain well in a colander.

Stripes with a fork from the stems and place in a bowl. If desired with sweetener sweet.

The eggs with the whorls of a hand mixer to beat for 4-5 minutes until fluffy.

Icing sugar, allspice and salt and embezzled.

Rinse the lemon half-hot, dry and grate the peel finely. (Use any remaining lemon otherwise.)

Stir 2 teaspoons lemon zest with milk and flour among the beaten egg.

Pour the mixture into a large casserole dish.

Distribute currants and almonds over. In the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) bake 35-40 minutes and serve warm

Ingredients for 6 meals

250 grams chickpeas

800 grams of carrots

400 millilitres of vegetable broth

1 lemon

2 cloves of garlic

40 grams tahini paste

Salt and freshly ground pepper

Pinch of cumin powder

1 teaspoon olive oil

4 tablespoons soy cream

100 grams feta cheese

2 tablespoons light sesame

3 stalks parsley

The preparation sequence

Chickpeas to soak and drain overnight in plenty of water. In a saucepan covered with water at medium heat in so the. Let done cooking 40 minutes. Then drain them in a colander, rinse under cold water and drain well.

While the chickpeas cook, peel carrots, clean and cut according to size lengthwise into two halves or quarters. Bring vegetable broth in a saucepan and boil carrots in it at medium heat for 5-6 minutes. Remove and drain, taking care to collect 80 millilitres of broth.

Express lemon. Chickpeas with 4 tablespoons lemon juice puree. Peel garlic and squeeze it. Tahini paste and broth collected to give chickpea puree and mix well so that a creamy consistency. Season with salt, pepper and cumin.

A baking dish with oil from paint, add mashed chickpeas, elapse distribute carrots on it and brush with the soy cream. Feta crumble, give with sesame over the casserole and heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) as to the. Bake 25 minutes

Meanwhile, wash parsley with water, shake dry and decorate the casserole so.

Ingredients for 6 meals

6 tomatoes

3 zucchini

100 grams Emmenthal

200 grams of sour cream

4 eggs (size M)

Salt and freshly ground pepper

1 tablespoon olive oil

2 sprigs thyme

The preparation sequence

Wash the tomatoes with water, remove stem approaches, and mince tomatoes into slices.

Wash zucchini with water, brush and chop into slices.

The cheese rub.

Sour cream with eggs and grated cheese mix and season with salt and pepper.

A baking dish with oil streak. Tomatoes and zucchini imbricated monolayer and pour the egg cream In the heated, preheated oven at 180 ° C (convection oven 160 ° C; gas mark 2-3) Bake on the middle shelf level about 30 minutes

Wash thyme with water, shake dry, pluck off the leaves and sprinkle 10 minutes before end of cooking over the casserole.

Serves 4 meals

400 grams waxy potatoes

400 grams Kohlrabi

200 grams sugar snaps

180 grams Magerquark

180 grams of cream cheese (0.2% fat)

2 stalks parsley

3 eggs (size M)

Salt and freshly ground pepper

130 grams of mozzarella (9% fat)

The preparation sequence

Potatoes and kohlrabi peel and chop into cubes about 1 centimeter.

Wash, clean and cut in half the sugar snap peas with water.