Bernhard Long - Vegetable Kitchen

Serves 4 meals

4 chicory

20 grams butter

2 tablespoons flour

130 millilitres of milk (1.5% fat)

75 grams grated Gouda

Salt and freshly ground pepper

4 sprigs parsley

1 teaspoon sunflower oil

4 slices of cooked ham (so to. 30 grams)

The preparation sequence

Wash chicory with water, brush, cut out the stalks wedge. Chicory for 2-3 minutes in boiling salted water (blanching). Lifting, cold deter and drain well.

Butter in a saucepan heat, sprinkle in flour and fry over high heat. Milk slowly pour in, while stirring, reduce heat and add cheese to the sauce, melt over low heat and season with salt and pepper. Wash the parsley with water, shake dry, chop the leaves and add to the sauce.

A baking dish with oil from paint. Wrap each chicory with 1 slice of ham and all sit side by side in the form. Top with cheese sauce and heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) as to the. 15 minutes gratin

Serves 4 meals

1 clove of garlic

1 teaspoon butter yogurt

6 large tomatoes

800 grams of potatoes (also sweet potatoes)

3 stalks parsley

50 grams Gouda

75 milliliters of whipped cream

275 milliliters of milk (1.5% fat)

2 eggs (size M)

Salt and freshly ground pepper

Pinch of nutmeg

The preparation sequence

Peel garlic. An ovenproof dish with butter and rub with the garlic clove.

The tomatoes Scald hot, deter, peel, quarter, core and cut crosswise in half. Peel potatoes, wash with water, chop into thin slices. Imbricated layers into the prepared baking dish with the tomatoes.

Wash the parsley with water shake dry, chop leaves. Gouda rub. Cream with milk, eggs, chopped parsley and cheese mix, salt, pepper, season with freshly abraded nutmeg and pour over the vegetables.

In the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) in as to the. Bake until golden 40 minutes

Delicious Gratin, great winter dessert!

Ingredients for 6 meals

½ lemon

1 kg apples

50 grams almonds

50 grams raisins

1 pinch of cinnamon

4 tablespoons rum (optional)

100 grams of sugar

110 grams of yoghurt butter

4 eggs (size M)

100 grams of flour

50 milliliters of milk (1.5% fat)

Icing sugar (as desired)

The preparation sequence

Squeeze the lemon half. Apples Peel, quarter and core the; chop the apples into thin slices. Mix with lemon juice, almonds, raisins, 1 pinch cinnamon, rum as desired and 2 tablespoons sugar. A baking dish with 1 teaspoon butter fat and pour apple mixture.

Separate the eggs. Stir remaining sugar with remaining butter until foamy, gradually stir in yolks. Then alternating flour and milk stir. Egg whites until stiff and carefully fold into the egg mixture.

distribute egg mixture to the apple mixture, smooth and heated, preheated oven at 180 ° C (convection oven 160 ° C; gas mark 2-3) in the so. Golden brown 40 minutes Serve bake as desired dusted with icing sugar

Serves 4 meals

400 grams Pappardelle noodles

2 zucchini

2 tablespoons basil pesto

2 cloves of garlic

300 grams of ricotta

50 milliliters of whipped cream

350 milliliters of milk (1.5% fat)

100 grams of crème fraîche

3 eggs (size M)

Salt and freshly ground pepper

Pinch of nutmeg

1 teaspoon olive oil

30 grams Bergkäse

2 stalks basil

The preparation sequence

Cook the pasta in boiling salted water according to package directions until al dente cooking. Drain then, deter and drain.

Wash Meanwhile zucchini with water, brush, along shred into thin slices and brush with pesto. Peel garlic, squeeze and mix with ricotta, cream, milk, sour cream and eggs. Season with salt, pepper and freshly abraded nutmeg.

A casserole dish with the oil from paint. layers noodles and zucchini slices in the shape, the eggs cream over it, rub mountain cheese on top and heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) as to the. Bake 35 minutes

Meanwhile wash basil with water, shake dry and pluck off the leaves. After the baking time gratin with basil Sprinkle.

A fruity wintery oven dish.

Ingredients for 2 meals

400 grams of beetroot

½ stick of cinnamon

½ teaspoon fennel seed

½ stick liquorice

400 grams waxy potatoes

2 large apples

1 tablespoon lemon juice

1 teaspoon butter

200 grams of crème fraîche

Salt and freshly ground pepper

3 tablespoons pumpkin seeds

The preparation sequence

Wash beets with water, place in a small saucepan and just cover with water. Cinnamon, fennel, liquorice and 1/2 teaspoon salt Add. All bring to a boil and they cook at medium heat in 40 minutes.

Meanwhile Wash the potatoes with water and in boiling salted water in so the. Cook 25 minutes.

In the meantime, wash apples with water, pat dry with a corer remove core and chop the flesh into thin slices. Immediately sprinkle with lemon juice.

After cooking potatoes and beetroot Drain, let evaporate, peel and let cool. Chop into slices.

A baking dish with butter from paint and apple, potato and beetroot slices monolayer imbricated. spice sour cream with salt and pepper, spread over the casserole, sprinkle pumpkin seeds it and the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) in as to the. 20 minutes until golden brown on

Brussels sprouts and friends will love this dish.

Serves 4 meals

150 milliliters of milk (1.5% fat)

500 milliliters of vegetable broth

200 grams of polenta (polenta)

600 grams of Brussels sprouts

70 grams Parmesan cheese in pieces

Salt and freshly ground pepper

Pinch of nutmeg

1 teaspoon olive oil

The preparation sequence

Boil milk with broth, let sprinkle with stirring polenta and simmer 5 minutes, stirring. Then pull the electric stove and let soak for 15 minutes.

Meanwhile sprouts brush, cut stem approaches crosswise. Brussels sprouts in boiling salted water not quite even blanch in 8 minutes. Drain, rinse, drain. During the Brussels sprouts cooked, parmesan rub.

Stir in half of the Parmesan into the polenta with salt, pepper from the mill and freshly abraded nutmeg.

From paint a baking dish with oil, add polenta and smooth. Distribute sprouts and sprinkle with the remaining Parmesan. In the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) in as to the. Bake until golden 20 minutes

Potato gratin with a difference - with delicious lemon flavour.

Serves 4 meals

1,200 grams red potatoes

4 lemons

5 tablespoons olive oil

Salt and freshly ground pepper

4 sprigs parsley

The preparation sequence

Wash the potatoes thoroughly with water and chop into slices. Wash lemons with hot water, pat dry and also chop into slices; remove the seeds.

A large baking dish with 1 teaspoon oil streak. Potato slices alternately in layers with lemon slices, drizzle with remaining oil and sprinkle with salt and pepper. In the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) Bake for about 40 minutes

Wash Meanwhile parsley with water, shake dry, pluck and chop leaves. Lemon and potato gratin so sprinkle.

Serves 4 meals

80 grams of white bread (2-3 days old)

50 grams Parmesan (piece)