Bernhard Long - Vegetable Kitchen

Savoy lasagne with tomato sauce Savoy lasagne with tomato sauce Serves 4 meals 1 small Savoy cabbage (so to the. 600 grams) 2 medium onions 350 millilitres of vegetable broth 1 teaspoon dried thyme ½ teaspoon fennel seed 5 small tomatoes (so to. 50 grams) 1 clove of garlic 2 tablespoons olive oil 400 grams Pizza tomatoes (canned) Salt and freshly ground pepper Paprika (rose sharply) 100 millilitres of milk (1.5% fat) 1 ½ tablespoons flour 3 tablespoons grated cheese Pinch of nutmeg 12 wholegrain lasagne (without pre-cooking) The preparation sequence Wash cabbage with water, brush, cut lengthwise in half and shred into fine strips. Peel the onions. Cut 1 onion in half and shred into strips. In a saucepan, bring 100 millilitres vegetable broth to a boil. Boil thyme, fennel, and onion and savoy cabbage strip therein and covered on low heat until steaming 15 minutes. Meanwhile wash tomatoes with water, cut out the stem approaches wedge shape and chop the tomatoes into slices. Peel and chop garlic. Cut the remaining onion in half and dice small. In a second saucepan 1 tablespoon of olive oil to warm. Garlic, onions, and cook covered over low heat cook for 5 minutes. Add Pizza tomatoes; bring to the boil, season with salt, pepper from the mill and paprika. Allow to cool slightly. Boil remaining olive oil and remaining broth in another saucepan. Milk and flour in a bowl with an egg whisk until smooth. Give stirring slowly to the broth and oil mixture and bring to a boil again. Stir 2 tablespoons grated cheese under the liquid and let it melt over low heat. The cheese sauce with salt and pepper and rub lightly with nutmeg to. (So to. 20x28 cm) Add half the tomato sauce in a rectangular baking dish. 1 Location lasagne sheets on place then spread 1/3 of the cheese sauce, then half of savoy cabbage on it. In again give 1 layer lasagne sheets and the remaining tomato sauce. It put 1 more layer lasagne sheets and spread successively 1/3 cheese sauce and remaining savoy it. With a last layer lasagne prove sheets underline remaining cheese sauce on it and distribute tomato slices over. Sprinkle remaining grated cheese on top and pepper. The Savoy lasagne in heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake about 45 minutes

Colourful vegetables gratin with Wholemeal streusel Colourful vegetables gratin with Wholemeal streusel Serves 4 meals 3 tablespoons Whole-wheat flour 2 tablespoons 5-Grain cereal flakes 30 grams butter 285 grams of corn (canned) 250 grams kidney bean (can) 1 leek (around the. 200 grams) 2 fennel bulbs (so to the. 200 grams) 1 tablespoon olive oil 100 millilitres of vegetable broth 1 zucchini (as to the. 250 grams) Salt and freshly ground pepper ½ bunch of chives 4 sprigs parsley 250 grams of yogurt (1.5% fat) The preparation sequence Flour, 1 pinch of salt and flakes mixture mix in a small bowl. Butter mince into small pieces with 2 tablespoons cold water knead and refrigerate. Corn and kidney beans in a colander, rinse and drain. Cut leeks lengthwise in half, wash with water, clean and cut into thin rings. Rinse fennel, brush, put aside the fennel leaves. Cut tubers in half and crush into wide strips about 1 centimeter. Olive oil in a saucepan heat, sauté leeks and fennel 2 minutes. Vegetable admit boil and covered over low heat fry the vegetables for 5-7 minutes. Wash zucchini with water, brush, cut lengthwise in half and shred thick slices in about 1 centimeter. For fennel and leeks, salt and pepper and remove from the electric stove. (. So the 1.5 liter) distribute all vegetables in a shallow baking dish, crumble the cold crumble it and the heated, preheated oven at 200 ° C (fan oven 180 C, gas cooker: 3) bake about 35 minutes longer than Meanwhile, chives and parsley rinse and shake dry. Something chives aside, chop remainder into small rings. Pluck parsley leaves and chop finely together with the fennel leaves. The crushed herbs in a bowl mix with the yogurt. Add salt and pepper. Decorate vegetable gratin with remaining chives and serve with herb yoghurt

Leek and tomato gratin with olives and basil Leek and tomato gratin with olives and basil Ingredients for 2 meals 2 leeks (so to the. 500 grams) 75 millilitres of vegetable broth 2 slices wholemeal rye bread (so to. 40 grams) 20 grams of black olive rings 3 tomatoes (so to the. 250 grams) Salt and freshly ground pepper 2 tablespoons gratin cheese (30% fat) 3 stalks basil The preparation sequence Leek, cut lengthwise into two halves, wash with water, let drain and chop in long pieces about 10 centimeter. Boil broth in a wide saucepan, add leek pieces and covered simmer over low heat 20 minutes. Meanwhile, crush the whole grain rye bread in a food processor to crumbs. Half of the bread crumbs in a given and distribute baking dish with finished blank parchment paper set-up. Drain in a colander olive rings. Wash tomatoes with water, cut out the stem approaches wedge shape and chop the tomatoes into approximately 5 mm thick slices. Half of the leek pieces with a spatula from the saucepan lift, place cut side upwards on the crumbs in the dish and sprinkle with remaining crumbs. It lay miscellaneous leek pieces with the cut side up. Distribute slices of tomato and olive rings on it, season with salt and pepper. Sprinkle the cheese over the top. In the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) bake (gratin) until the cheese is golden brown about 15 minutes. Wash the basil with water, shake dry and pluck off the leaves. The leek and tomato gratin with basil leaves decorate.

Quinoa quark pudding with fruit salad Quinoa quark pudding with fruit salad Serves 4 meals 180 grams of quinoa 100 millilitres of milk (1.5% fat) 2 organic oranges (as to the. 200 grams) 2 eggs (size M) 1 tablespoon brown sugar (as the. 20 grams) 500 grams Magerquark ½ teaspoon cinnamon ½ teaspoon ground ginger liquid sweetener (as desired) 1 teaspoon germ oil 2 tablespoons raisins 2 ripe kiwi 1 apple (so to the. 200 grams) 2 bananas (so to the. 200 grams) The preparation sequence Give quinoa in a sieve, rinse with hot water and drain. Boil with 200 millilitres of water and the milk in a saucepan, cover and cook over low heat for 15 minutes. On the off electric stove covered for another 5 minutes to swell. Then let it cool in the open saucepan. While the quinoa cooks, wash, dry and grate about ¼ cup of finely the organic orange hot. Separate the eggs and add the egg whites in a large vessel. Until stiff with the whisk of the hand mixer and thereby let, the sugar gradually sprinkle. Quark and yolks with quinoa stir. Season with grated orange peel, cinnamon and ginger. The stiffly beaten egg whites fold in and season as desired with sweetener. A shallow baking dish (so to. 1.5 liters) fat with the oil and pour the quinoa quark mass. In the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) Bake about 30 minutes Meanwhile Peel both oranges so thick that all that is white is removed. The fruit fillets between the separating skins cut out and collect the juice in a bowl. Add orange segments. Chop coarsely raisins and in the bowl. Kiwis Peel, cut in half and crush in columns. Wash apple with water, dry, quarter, core and shred into fine columns. Both under the orange segments lift. Peel the bananas, chop into slices, also in the bowl and let soak everything about 10 minutes. Serve the fruit salad for quinoa quark pudding

Eggplant Casserole with tomatoes, parmesan and mozzarella Eggplant Casserole with tomatoes, parmesan and mozzarella Serves 4 meals 3 eggplant (so to the. 900 grams) Salt and freshly ground pepper 75 grams Parmesan 1 bunch basil Olive oil for the mild 500 millilitres Lightning tomato sauce 100 grams of mozzarella The preparation sequence Wash eggplant with water, dry and chop in thick slices 1.5 centimeter. Salt lightly and let draw on paper towels for 10 minutes. Eggplant dab and grilling vigorously in a heated grill pan on each side. Removing pepper, and set aside. Parmesan finely grate. Wash the basil with water, shake dry and pluck off the leaves. A casserole of so to. 1 liter fat easily. Provide little tomato sauce on the top layer aside. Apply a thin layer of tomato sauce in the dish and sprinkle with a little cheese. Layer eggplant slices on top and sprinkle with little place basil. In this order, the ingredients fill until they are exhausted. Still available for sale, the deferred tomato sauce and Parmesan spread. Tear mozzarella into small pieces and spread on the surface. Aubergine bake on the oven rack, medium rack level, in the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) as the. Bake 30 minutes and serve immediately