Bernhard Long - Vegetable Kitchen

130 grams Mozzarella

7 tablespoons olive oil + little

2 eggplants (as to the. 500 grams)

Salt and freshly ground pepper

Pinch of sugar

1 large onion

2 cloves of garlic

4 Organic chicken fillets (so to the. 180 grams)

3 tablespoons tomato paste

1 small can of tomato (so to the. 425 milliliters)

1 large can tomatoes (so to the. 850 milliliters)

Fat (for the mold)

The preparation sequence

Chop bread and Parmesan in Universalzerkleinerer finely or grate finely. Mozzarella finely dice. Mix with the breadcrumbs, Parmesan, and 2 tablespoons oil.

Preheat the oven (electric oven: 225°C / fan 200°C). A baking sheet with east streak. Eggplant clean, wash with water and chop slices in 1-2 centimeter. Spread on the baking sheet. Sprinkle with salt and drizzle with 3 tablespoons of oil. In hot oven so the. Golden brown roast 30 minutes. After so the. Call 15 minutes aubergine slices.

Meanwhile, peel the onion and garlic chop finely. Wash the meat with water, pat dry, each horizontally cut in half and possibly knock little flatter. 2 tablespoons of oil heat in a large skillet. Meat in portions of each side as to the. Fry vigorously for 2 minutes. Season with salt and pepper. Remove.

Sauté onion and garlic in hot cooking fat. Stir tomato paste and sauté briefly. Tomatoes including juice admit and chop coarsely with a spatula. Season with salt, pepper and 1 pinch of sugar. Heat and open so the. Simmer for 10 minutes. Season with salt, pepper and sugar.

The oven temperature downshift (electric oven: 200°C / fan 170°C). A baking dish greased. Take eggplant from the oven and spread in baking dish. Tomaten Soße represents about giving. Chicken on the waylaying e. Bread-Käse mix distribute it. In hot oven so the. Bake until golden 25 minutes

Serves 4 meals

3 medium onions

4-5 tablespoons of oil

1 can of sauerkraut (so to the. 850 milliliters)

Salt and freshly ground pepper

1/2 teaspoon vegetable stock

1 teaspoon noble-sweetly Chilli

750 grams of potatoes

1 bunch of soup vegetables

1 clove of garlic

500 grams of mixed Hack

200 grams Whipped Cream

1 tablespoon butter

170 milliliters of milk

Pinch of nutmeg

1 egg yolk (size M)

1 tablespoon flour

The preparation sequence

Peel the onions, 2 dice. 1 tablespoon oil heating. Sauté half onions in it. Add sauerkraut and season with salt and pepper. Pour 100 milliliters of water, boil and stir in broth. Cover and so the. Simmer 20 minutes. Season with salt, pepper and 1 teaspoon paprika.

Peel potatoes, wash with water and in salt water so the. Cook for 20 minutes. Soup-green brush or Peel, wash with water and finely chop. Peel and chop garlic. 2 tablespoons of oil heat in a large skillet. Hack crumbly fry. Greens, garlic and remaining onions Add and so the. Continue to cook for 5 minutes. 170 grams of cream pour, boil and so the. Simmer 5 minutes. With salt and pepper from the mill vigorously. In a baking dish, fill it-spread sauerkraut.

Potatoes drain. Add butter and milk and mash everything to a fine puree. Season with salt and nutmeg. Spread onto the sauerkraut. Egg yolks and remaining cream Whisk. Puree thus Brush. In the heated, preheated oven (electric oven: 170°C / fan 150°C / gas mark 2) 20-bake until golden 25 minutes

Mince others onion into thin rings. 1-2 tablespoons oil heat. Contact onion rings in flour, fry until golden brown in hot oil. Drain on absorbent paper. Casserole with onion rings and sprinkle.

Serves 4 meals

1 tablespoon oil

4 coarse bratwurst (as to the. 130 grams)

5 stalks marjoram

200 grams Whipped Cream

3 eggs (size M)

Salt and freshly ground pepper

Pinch of nutmeg

100 grams Bergkäse (piece)

2 To lye seaweeds

2-3 apples (Cox Orange as the. 300 grams)

Fat (for the mild)

1 tablespoon hazelnut Papers

The preparation sequence

Oil heat in a pan. Prick sausages and fry in hot oil all around. Remove.

Wash marjoram with water and shake dry, pluck leaves, finely chop. Cream and egg whisk. Marjoram Stir. Strong with salt, pepper from the mill and nutmeg.

Preheat the oven (electric oven: 200°C / fan 170°C). Käse rub. Mince To lye seaweeds into slices. Mince sausages into slices. Wash apples with water, into quarters and remove the seeds. Chop apples into thin columns.

A baking dish greased. To lye seaweeds, sausages and apples layers into the mild. Marjoram cream evenly pour over. Sprinkle with cheese. In hot oven 35-40 minutes, baking nuts sprinkle 10-15 minutes before baking time end over the casserole.

Serves 4 meals

750 grams of potatoes

750 grams of Brussels sprouts

Salt and freshly ground pepper

1 medium onion

250 grams triggered smoked pork chop

2 tablespoons + little butter (or margarine)

2 level tablespoons flour

1/4 liter of milk

1 teaspoon vegetable stock

75 grams Gorgonzola

1 tablespoon hazelnut kernels

The preparation sequence

Wash the potatoes with water and covered so the. Cook for 20 minutes. Quenching, peel and let cool.

Brussels sprouts clean and wash with water. In boiling salted water so the. Cook for 15 minutes. Then drain and drain well.

Onion peel and finely dice. Rinse Kassel, pat dry and chop into cubes. 1 tablespoon fat warm. Kassel fry around. Season and remove with freshly ground pepper.

1 tablespoon fat in the frying fat heating. Onion braise until soft. Fry flour in it. 1/4 liter of water, milk and broth stir. Boiling and so the. Simmer 5 minutes. Dice the cheese. Melt half cheese while stirring in the sauce. With salt and pepper from the mill. 5 nuts coarsely chop. Chop potatoes into thick slices. Fill with cabbage and Kassel in a greased baking dish. Pour cheese sauce over it. Spread remaining cheese and nuts on it. In the heated, preheated oven (electric oven: 200 ° C / fan 170 ° C / gas mark 3) as to the. 15 minutes gratin

Ingredients for 2 meals

1 medium onion

1 clove of garlic

1-2 tablespoons + little butter

450 grams of spinach (frozen)

1 bag potatoes (smash for 3 meals)

Salt and freshly ground pepper

Pinch of nutmeg

4-5 tablespoons whipped cream

2 eggs (size M)

2 tablespoons grated Parmesan cheese

The preparation sequence

Peel, chop and sauté in 1 tablespoon hot butter onion and garlic. Spinach and 6 tablespoons water Add and covered so the. Cook 8 minutes. Boil ½ liter of water.

Preheat the oven: electric oven: 225°C / fan 200°C / gas 4 draw level the boiling water from the stove, so the. Cast off 1 minute choose blank. Only puree flakes and stir in 1 tablespoon of butter.

Drain well in a sieve spinach. Fill puree into a greased baking dish. Spinach with salt, pepper from the mill and nutmeg and distribute the puree. Drizzle with cream.