Bernhard Long - Vegetable Kitchen

Serves 4 meals

5 eggs (size M)

100 grams of sugar

500 grams Magerquark

1 teaspoon lemon zest

1 ½ teaspoons cornstarch

1 vanilla pod (Mark)

Pinch of salt

100 grams of pecans

Butter (for the mold)

200 grams of mixed exotic fruit (eg mango, carambola, papaya, pineapple, physalis)

Icing sugar (for dusting)

The preparation sequence

Preheat the oven to 180 ° C top and bottom heat.

Separate the eggs and beat the yolks until frothy with half of the sugar. Mix the cottage cheese with the lemon zest, the strength and vanilla and fold into the egg yolk mixture. The egg whites with a pinch of salt until stiff and leave the remaining sugar gradually sprinkle. Continue beating until the mass shines and attracts tips. Lift the egg whites gradually into the quark mixture.

Chop the nuts coarsely and roast in a hot dry frying pan until golden brown. spread in a buttered baking dish and spread the Curds it.

Wash the fruit with water, peel optionally, chop into bite size pieces and place on the quark mass. In the heated, preheated oven so the. golden brown bake 40 minutes (in time with aluminum foil cover!). Serve dusted the finished pudding with icing sugar

Serves 4 meals

3 old baked buns (substitute breadcrumbs)

100 grams of noodles (cooked and chopped)

1 clove of garlic (crushed)

600 grams of green beans

350 grams of mushrooms

2 shallots (finely chopped)

1 tablespoon butter

100 milliliters of vegetable stock

3 tablespoons creme fraiche

Salt and freshly ground pepper

Freshly grated nutmeg

½ teaspoon porcini powder

The preparation sequence

Preheat the oven to 250 ° C preheat. The beans clean, wash with water, crush long pieces in 2-3 centimeter and salted boiling water so the. blanch 7-8 minutes. The mushrooms clean and cut leafy.

The clarified butter in a frying pan heat up and fry the shallot in it gently. Add the mushrooms and fry over medium heat. The porcini mushroom powder, mix, then pour the stock and bring to the boil briefly. The creme fraiche stir and the liquid on the so. Boil down 2/3.

The beans add. Season with salt, pepper and nutmeg and pour into a baking dish. Rub the bread finely and mix with the garlic, toss noodles in it and season with salt and pepper. then distribute the mixture to the vegetables. In a hot oven and bake until golden brown 20-25 minutes

Ingredients for 6 meals

500 grams of macaroni

300 grams of oyster mushroom

250 grams of mushrooms

400 grams peas (canned)

1 bunch scallions

100 grams of peeled almonds

1 medium onion

3 tablespoons flour

3 tablespoons butter

400 milliliters of milk

200 milliliters of vegetable broth

1 cup sour cream

Salt and freshly ground pepper

Freshly grated nutmeg

Oil for frying)

100 grams of grated Parmesan cheese

The preparation sequence

Cook macaroni very al dente in salted water. Quenching and drain. A few drops of oil present so they do not stick together.

Clean mushrooms and pluck small or chop into slices.

Wash spring onions with water, brush and obliquely beaten into pieces.

Roast almonds without fat and chop coarsely.

Onion peel and finely chop fry in hot butter. Stir in flour, foam can pour in the milk. Creme fraiche and a little broth stir. Stirring occasionally so the. 10 min. Easy simmer. So much broth admit that the sauce is nice creamy. taste with salt, pepper and nutmeg.

Mushrooms portions fry in hot oil briefly brown, salt and pepper.

sauté green onions in 2 tablespoons hot oil and mix in peas. Also salt and pepper.

Then give little sauce on the bottom of a lasagna mold and place a layer of macaroni on it. Vegetables and mushrooms monolayer, again giving little sauce and sprinkle with a little Parmesan and nuts. So continue until all ingredients are used up and finish with a layer of sauce on the noodles. Sprinkle with Parmesan and heated, preheated oven at 180 ° C. so the. Bake 30 minutes until golden brown.

Serves 4 meals

200 grams puff pastry (frozen)

2 tablespoons toasted bacon

Flour (for rolling)

700 grams leeks

350 grams of chicken breast

1 carrot

1 clove of garlic

2 tablespoons oil

75 milliliters of dry white wine

500 milliliters chicken stock

Salt and freshly ground pepper

2 egg yolks (for brushing)

The preparation sequence

Defrost the puff pastry. Half with roasted diced bacon, sprinkle it lay the other sheet of dough and roll out the dough on a lightly floured surface 1 centimeter thick. Cut out 4-5 centimeters large circle with a circular cutter.

The leek, wash with water and chop wide rings in 2 centimeters. The meat in pieces and then chop coarsely chop with a knife. Carrot peel and chop into very fine slices. Peel garlic and chop finely and fry in a ovenproof skillet in hot oil. Meat admit and fry, add leeks and cook briefly, then add wine and allow to reduce this. Pour broth and season the soup with salt and pepper.

Divide the pastry circles on the pot, brush with egg yolk and bake about 10-15 minutes over high upper heat

Serves 4 meals

4 leeks

8 slices cooked ham

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

5 eggs (size M)

Salt and freshly ground pepper

Pinch of nutmeg

Fat (for the mold)

180 grams of grated cheese (eg Gouda, Emmentaler)

The preparation sequence

Wash the leeks with water, shake dry, clean and cut the white and light green ends, this cut in half and wrap each with a slice of boiled ham. The remaining leek green in stripes crush.

Whisk the cream with the eggs and season with salt, pepper from the mill and nutmeg.

Place the wrapped leeks in a greased baking dish, sprinkle with the leeks and pour the egg cream. The leeks should be covered to 3/4. Sprinkle with the cheese and the heated, preheated oven gratin 25-30Minuten. Serve removal in the form

Serves 4 meals

Butter (for the gratin form)

350 grams of rhubarb

5 tablespoons sugar

300 grams of strawberries

4 eggs (size M)

4 tablespoons amaretto almond liqueur

Pinch of salt

Icing sugar (for dusting)

The preparation sequence

A gratin dish with butter streak. Preheat the oven to 220 ° C top and bottom heat Preheat.

Rhubarb, peel and chop into bite size pieces. In a nonstick skillet with 1 tablespoon of sugar so the. cook, take out and distribute without the resultant during cooking liquid into the gratin molds 3 minutes. Wash the strawberries with water, brush, cut large fruits into halves and add to the rhubarb into the gratin form.

Separate the eggs and the egg whites with 1 pinch of salt beat very stiff. Stir the egg yolks with the remaining sugar until foamy, stir in the amaretto and undergo the egg whites gently. Cover the fruit with the Eicreme and the gratin in the heated, preheated oven so the. bake until golden 12 minutes

Sprinkle the dish with powdered sugar.

Serves 4 meals

600 grams of potatoes (2 different varieties)

200 grams of pumpkin pulp

200 grams of sour cream

250 milliliters of whipped cream

Salt and freshly ground pepper

grated pinch of nutmeg fresh

1 ball mozzarella (so to the. 130 grams)

fresh thyme (to decorate)

The preparation sequence