Bernhard Long - Vegetable Kitchen

Quark with cream cheese until smooth.

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

Separate the eggs. Egg whites until stiff use yolks otherwise. Parsley, Curds, potatoes, kohlrabi and mange tout fold and season with salt and pepper. All pour into a baking dish.

mince mozzarella into thin slices, occupy the casserole with it and in the heated, preheated oven at 180 ° C (convection oven 160 ° C; gas mark 2-3) on the middle shelf level about 40 minutes bake (the gratin should be too dark: with aluminium foil cover).

Serves 4 meals

500 grams mainly waxy potatoes

300 grams parsnips

1 teaspoon oil

Salt and freshly ground pepper

100 millilitres of white wine

400 millilitres chicken stock

1 tablespoon yogurt butter

The preparation sequence

Potatoes and parsnips Peel, chop into fine slices.

A baking dish with oil from paint. The potato and parsnip slices monolayer imbricated, thereby seasoning each layer with salt and pepper.

White wine and broth pour that everything is just covered.

Distribute knobs of butter on the casserole. Bake until golden brown on the middle shelf level in about 35 minutes: bake in the heated, preheated oven at 180 ° C (stage 2-3 gas convection oven 160 ° C)

Serves 4 meals

250 millilitres of carrot juice

1 gram Hokkaido pumpkin (800 grams)

1 teaspoon olive oil

1 teaspoon butter

250 grams risotto rice

100 millilitres of lemon juice

350 millilitres of vegetable broth

1 bunch of parsley

1 piece Parmesan cheese (80 grams)

4 tablespoons breadcrumbs

3 tablespoons pumpkin seed oil

Salt and freshly ground pepper

The preparation sequence

Carrot juice heat in a saucepan. Remove pumpkin into quarters, seeds, peel and chop pumpkin wide columns in 1/2 centimeter. A baking dish with olive oil from paint. Butter heat in a large saucepan. Rice sauté it over low heat until it is soft. Then pour in lemon juice, carrot, and broth and bring to a boil vigorously stirring constantly. In the baking dish filling and cover with the pumpkin slices.

Wash the parsley with water, shake dry, pluck off the leaves and chop finely. Parmesan rub and mix with breadcrumbs and pumpkin seed oil to form a paste. Parsley, mix, season with salt and pepper and rub the paste on the casserole.

On the middle shelf level in the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) Bake 30-40 minutes, if the run is too dark, cover with aluminium foil.

Serves 4 meals

300 grams of young green beans

2 zucchini

Salt and freshly ground pepper

2 tablespoons olive oil

250 grams cherry tomatoes

600 grams of cod fillet (ready to cook)

1 shot of dry white wine

2 stalks parsley

The preparation sequence

Wash, clean and cook for about 10 minutes in boiling salted water the beans with water.

Meanwhile wash zucchini with water, brush. The ends cut, chop zucchini into slices. Add a casserole dish, add salt and pepper and drizzle with 1 tablespoon of olive oil. In the heated, preheated oven at 220 ° C (fan 200 ° C; gas mark 3-4) on the middle shelf level in the so. Bake until golden five minutes

Beans deter and drain. Wash the tomatoes with water and pluck.

The cod rinse under cold water, pat dry and chop 4 equal pieces.

Take baking dish from the oven, turn zucchini, the wine pour. Distribute tomatoes and beans over it and put the fish on it. Add salt and pepper, and drizzle with remaining olive oil. In the heated, preheated oven at 220 ° C (fan 200 ° C; gas mark 3-4) cook on the middle shelf level further 8-10 minutes.

Wash the parsley with water, shake dry, chop and sprinkle over the finished casserole.

Serves 4 meals

2 onions

2 zucchini

800 grams of tomato

5 tablespoons olive oil

2 cloves of garlic

Salt and freshly ground pepper

4 sprigs of thyme

The preparation sequence

Peel the onions and chop into thin rings. Wash zucchini and tomatoes with water, brush and both in the so. 1 centimeter thick slices shred.

2 tablespoons oil in a pan to warm. Onions sauté until soft at medium heat. A baking dish with 1 teaspoon oil from paint. Into the onion, put it turns per 1 layer zucchini and 1 layer tomatoes.

Garlic peels, chop into slices, season with salt, pepper and remaining oil stir and pour over the vegetables.

In the heated, preheated oven at 180 ° C (convection oven 160 ° C; gas mark 2-3) until golden brown in 30-35 minutes if necessary, pour a little water.

Meanwhile wash thyme with water and shake dry. Give thyme sprigs on the casserole.

Serves 4 meals

600 grams of eggplant

2 small onions

2 cloves of garlic

600 grams waxy potatoes

300 millilitres of milk (1.5% fat)

250 grams Magerquark

Salt and freshly ground pepper

Pinch of nutmeg

4 sprigs parsley

8 sprigs thyme

2 tablespoons white sauce Binder

1 ½ tablespoons olive oil

50 grams Gouda

The preparation sequence

Eggplant clean, wash with water and chop into thin slices. In a bowl, add salt and leave for 20 minutes. Meanwhile, onions and garlic peel and finely chop. Peel potatoes, chop into thin slices.

In a saucepan of milk with cheese, warm with salt, pepper, nutmeg spice. Wash herbs with water, shake dry. 4 sprigs of thyme aside, chop remaining leaves finely add to Quark. Seasoning, gravy Stir briefly boil.

1 tablespoon of oil heat in a pan, sauté onions and garlic in it over a low heat for 2-3 minutes glassy. Eggplants pat dry, and cook for 12-15 minutes covered, turning frequently and possibly deglaze with a little water.

From paint a baking dish with remaining oil, potato and aubergine slices alternating in layers, each layer with a little salt and pepper, sprinkle, add sauce and rub it Gouda. In the heated, preheated oven at 180 ° C (convection oven 160 ° C, gas level 2-3) on medium rack level in 45-50 minutes golden brown Garnish with remaining thyme and chop into pieces.

Ingredients for 6 meals

300 grams zucchini

200 grams of eggplant

3 sprigs thyme

200 grams of ripe tomatoes

350 grams waxy potatoes

2 cloves of garlic

1 tablespoon butter

1 tablespoon flour

500 millilitres of milk (1.5% fat)

Salt and freshly ground pepper

Pinch of nutmeg

1 teaspoon olive oil

100 grams of grated cheese (eg Gouda, Emmentaler)

The preparation sequence

Wash zucchini and eggplant with water, brush, chop half the zucchini into thin slices and the rest of the eggplant into cubes. Wash thyme with water; wipe dry shake and the leaflets.

Wash tomatoes with water, free from stem approaches and chop into slices. Peel potatoes, wash them with water and slice thinly. Peel garlic.

Melt butter in a saucepan. Garlic presses to sprinkle flour on top, stir, fry lightly and deglaze with milk. With a snow-swept, vigorously stir to avoid lumps, and simmer for 5-7 minutes over medium heat. Season with salt, pepper, freshly abraded nutmeg and thyme.

A baking dish with oil streak. Potatoes with zucchini and eggplant cubes mix pour in and pour sauce over it. Zucchini and tomato slices roof tile spread like it, and sprinkle with cheese.

Bake in the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) Bake 30 minutes