Bernhard Long - Vegetable Kitchen

1 tablespoon dried marjoram

3 large ripe pears

1 tablespoon lemon juice

400 waxy potatoes

1 teaspoon cornstarch

Pinch of nutmeg

100 grams Magerquark

100 grams of crème fraîche

1 tablespoon grainy mustard

The preparation sequence

Preheat the oven to 200 ° C top and bottom heat.

Peel the shallot and chop finely. Freedom for the pudding of the Pelle and chop into slices. In a skillet, melt the lard and sweat the onion until. The black pudding and crackling admit and melt the pudding while stirring. Searing and season with salt, pepper from the mill and marjoram and pull the electric stove.

Peel the pears into quarters, freed from the core case, shred into bite-sized cubes and sprinkle with lemon juice. Peel the potatoes, wash them with water and grate coarsely. Mix with the starch and salt, pepper from the mill and nutmeg. Mix the cottage cheese with the crème fraîche and the mustard and season with salt and pepper.

Arrange the pear pieces in a baking dish, enter the pudding over it and cover with shredded potatoes. Finally, pass the curds gently on the potatoes and the heated, preheated oven 25-30 minutes until remove and serve immediately

Serves 4 meals

500 grams waxy potatoes

250 grams of white asparagus

1 large turnip

2 large carrots

200 grams sugar snaps

2 tablespoons chopped parsley

300 grams goat Camembert (diced)

2 pieces rusk

50 milliliters of vegetable broth

Salt and freshly ground pepper

The preparation sequence

Preheat the oven to 180 ° C preheat. The potatoes so the. steaming 25 minutes. Drain then, let cool slightly, peel and chop into slices.

Peel the asparagus, cut off the ends, in the so. 3 centimeters long pieces shred and in salt water so the. 10 Min. Simmer until al dente. The kohlrabi and carrot peel. The carrot slices and kohlrabi into cubes crush. The whole vegetables in a casserole are salt and pepper, pour the broth. Sprinkle the cheese and crumbled rusks about.

Place in the oven so the. 30 minutes baking dish taste before and sprinkle with parsley.

Ingredients for 4 meals (round gratin molds so the Durchmesser15 centimeters)

For the ravioli dough

400 grams of flour

4 eggs (size M)

1 teaspoon olive oil

Pinch of salt

For the filling

500 grams of minced meat

1 egg (size M)

1 shallot

1 tablespoon freshly chopped parsley

Pepper from the mill

For the pesto

1 bunch fresh basil

2 cloves of garlic

3 tablespoons pine nuts

80 milliliters of olive oil

40 grams freshly grated Parmesan cheese

For the tomato sauce

2 shallots

1 clove of garlic

2 tablespoons olive oil

500 grams lumpy tomato

250 grams of mozzarella

also

4 tablespoons basil leaf (to decorate)

The preparation sequence

For the dough in the flour, the eggs and the oil with 1 teaspoon salt and knead into a smooth, pliable dough. add a little water or flour if necessary. Shape the dough into a ball and covered so the. let rest 30 minutes. provide for the filling the meat and the egg in a bowl. Peel the shallot, very finely chop and knead together with the parsley under the meat. Season with salt and pepper. Knead the dough again and roll out a knife back thick with the pasta machine or on a lightly floured surface.

Half the batter in intervals so the. use 3 centimeters each with 1-2 teaspoons of filling and cover with the remaining dough. The dough around the filling and press down well cut with a pastry wheel dumplings. Cook the ravioli in boiling salted water for 4-5 minutes. For the pesto wash the basil with water, pluck off the leaves from the stalks and pat dry. Peel the garlic and chop coarsely. The pine nuts in a frying pan fry until golden brown on medium heat without fat. Remove and let cool. Everything in the food processor puree liberally with cheese. It can be as much olive oil arrive until a thick and coating Pesto originated. Season with salt. The ravioli using a slotted spoon remove cold deter and drain well.

For the tomato sauce Peel the shallots and the garlic, chop finely and sauté glassy in a saucepan in hot olive oil. Add the tomatoes and lumpy so the. simmer 15 minutes open. Season with salt and pepper. Preheat the oven to 200 ° C top and bottom heat. Drain the mozzarella and chop into slices. The bottoms of the ramekins Gratin with Pesto reap, layering in the ravioli like roof tiles, cover with tomato sauce and mozzarella and gratinieren 17-20 minutes in the heated, preheated oven. Serve with basil leaves sprinkled

Serves 4 meals

200 grams long-grain rice

500 grams of chicken breast fillet (ready to cook)

1 tablespoon olive oil

2 medium onions

130 grams of corn kernels (canned)

180 grams kidney bean tin

1 tablespoon thyme

Salt and freshly ground pepper

200 milliliters of whipped cream (min. 30% fat content)

180 grams freshly grated Gouda

The preparation sequence

The rice with 200 milliliters easily boil salted water on low heat so the. 10 minutes covered parboil.

Preheat the oven to 180 ° C top and bottom heat. Wash the chicken breasts with water, pat dry, chop crosswise into strips and sauté in a hot pan around sharply with oil. Remove and set aside.

Peel the onions and chop into rings. Rinse the corn and beans and drain well. Mix all ingredients together, season with salt, pepper from the mill and thyme and place in a baking dish. The cream with the cheese mix and pour over the casserole. In the heated, preheated oven so the. golden brown au gratin 25 minutes. Remove and serve immediately

Serves 4 meals

800 grams of Brussels sprouts

4 ripe tomatoes

2 tablespoons butter

2 tablespoons flour

400 milliliters of milk

120 grams freshly grated mountain cheese (eg Gruyère)

Salt and freshly ground pepper

1 pinch of chili powder

The preparation sequence

Preheat the oven to 180 ° C convection.

The brussels sprouts clean, remove the exterior leaves, the stalk chop back slightly and cut crosswise.

Cook Brussels sprouts in salted water until al dente, drain, cold deter and drain. Wash the tomatoes with water, cut in half, remove seeds and cut into pieces.

distribute sprouts and diced tomatoes into 4 shallow buttered ramekins.

Heat the butter gently in a saucepan. dust and sweat the flour over it. The milk while stirring gradually pour and bring to a boil. While stirring, bring to a boil, then remove the saucepan from the heat and stir in the cheese. Season with salt, pepper and chili. Pour sauce over the vegetables in the ramekins. In a hot oven and bake until golden brown 20-25 minutes

Ingredients for 6 meals

600 milliliters of milk

120 grams semolina

Pinch of salt

2 tablespoons cocoa powder

2 tablespoons sugar

750 grams of apricots

3 eggs (size M)

Butter (for the mold)

Icing sugar (for dusting)

The preparation sequence

let the milk boil, the semolina, salt, cocoa and sugar added and stirring in the so. cook for 5 minutes to a thick paste, let it cool. Scald the apricots, put off, peel, cut into two halves, stone and reassembled.

Preheat the oven to 180 ° C top and bottom heat. A baking dish with a little butter grease. Separate the eggs, hit the egg yolks with a whisk and stir into the cold semolina. The egg whites until stiff and gently fold into the semolina mixture.

Place the mixture into the mold and put in the apricots. Place in the oven so the. Bake 35 minutes with little powdered sugar Serve woozy