Bernhard Long - Vegetable Kitchen

The two varieties of potato peel and chop into slices. The pumpkin flesh also chop into slices. shred the mozzarella into thin slices.

The sour cream mix with the cream, salt and pepper and season with nutmeg, thyme pluck little small and quantities.

The various potatoes and the pumpkin pulp in layers layers in a buttered baking dish, underscore between each layer little bit of sour cream mass and top with mozzarella. To further monolayer until all ingredients are used up. The top layer again thin brush with the remaining sour cream. All well covered with aluminum foil and heated, preheated oven so the. Bake 20 minutes

Then remove the aluminum foil and bake for 20-25 minutes completed until the potatoes soft and the surface is browned. Serve with sprinkled thyme

Ingredients for 2 meals (oval baking dish so the. 30x15 cm)

600 grams feta cheese

400 grams cherry tomatoes

4 spring onions

2 sprigs of basil

2 sprigs of parsley

8 tablespoons of olive oil

3 tablespoons white balsamic vinegar

Salt and freshly ground pepper

The preparation sequence

Preheat the oven to 200 ° C top and bottom heat. Cut the feta cheese into two halves and lay imbricated in a baking dish. Wash the tomatoes with water and cut the big ones in two halves. also wash the green onions with water, shake dry and chop into rings. Wash the basil and parsley with water, shake dry, pluck off the leaves and chop coarsely.

The oil with the vinegar, scallions and herbs mix and season with salt and pepper. Spread the tomatoes over the cheese and enter the marinade. In the heated, preheated oven 25-30 minutes until remove and serve immediately

Serves 4 meals

400 grams Tagliatelle

Pinch of salt

130 grams of chopped hazelnuts

130 grams of bread crumbs

1 lemon zest abrasion

1 teaspoon cinnamon

2 tablespoons sugar

2 tablespoons cocoa

120 grams of butter

1 tablespoon lemon juice

Butter (for the mold)

The preparation sequence

The tagliatelle in boiling salted water al dente, drain on a sieve and allow to drain. Preheat the oven to 200 ° C top and bottom heat. In the meantime, slightly roast the nuts in a dry frying pan and then place in a bowl.

The breadcrumbs, the grated lemon peel, cinnamon, sugar and cocoa added, and mix well. The tagliatelle with in the bowl. The butter under gentle heating to melt and add. The ingredients together and season with lemon juice.

An ovenproof dish with butter grease , add the tagliatelle-nut mixture and heated, preheated oven so the. 5-10 minutes until removal and serve immediately

Serves 4 meals

4 large beefsteak tomatoes

1 bunch basil

400 grams Mozzarella

2 tablespoons olive oil (for the forms)

2 peeled garlic cloves

200 milliliters of whipped cream

150 milliliters of vegetable broth

Salt and freshly ground pepper

4 slices white bread

The preparation sequence

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

Wash the tomatoes with water, remove the stalk and chop the tomatoes into slices. Wash the basil with water, shake dry, pluck the leaves from the stems and chop into thin strips. Drain the mozzarella and shred into as many slices as tomato slices.

The tomato and mozzarella layers imbricated in 4 small greased smeared with garlic casserole dishes. The cream with broth mix, season with salt and pepper and pour the tomato. Good cover with aluminum foil and bake for 20-30 minutes in the heated, preheated oven, until the mozzarella has melted. Remove from the oven, sprinkle with basil and serve with fresh bread

Serves 4 meals

Butter (for the mold)

1 ½ kg fresh sprouts

1 clove of garlic

200 milliliters of whipped cream

2 tablespoons creme fraiche

3 eggs (size M)

100 grams of grated cheese, for example, mountain cheese

Salt and freshly ground pepper

Pinch of freshly grated nutmeg

70 grams of bacon into slices

40 grams walnuts

The preparation sequence

Preheat the oven to 180 ° C convection. A casserole churning. Wash the Brussels sprouts with water, clean and cut a cross on the brew.

In salt water for 8-10 minutes Boil almost. Quenching and drain. Peel the garlic, chop finely and mix with the cream, the creme fraiche, eggs and half the cheese. Season with salt, pepper and nutmeg.

chop the bacon into strips. The walnuts chop. Fill the Brussels sprouts in the form. Pour the cream topping over it and sprinkle with walnuts and ham.

Sprinkle the remaining cheese on top and heated, preheated oven so the. Bake 25 minutes Remove and serve immediately

Ingredients for 6 meals

500 grams waxy potatoes

florets 400 grams of broccoli

2 tablespoons lemon juice

1 red chilli

2 onions

3 cloves garlic

2 tablespoons olive oil

Butter (for the mold)

3 eggs (size M)

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

200 milliliters of milk

Salt and freshly ground pepper

Pinch of fresh ground nutmeg

200 grams of grated Gouda

100 grams of crème fraîche

The preparation sequence

Wash the potatoes with water and steam 20 minutes until al dente. The broccoli florets wash with water and blanch in salted water with the lemon juice for 3-4 minutes until al dente. Then cold deter and drain.

Preheat the oven to 160 ° C convection preheat.

Wash the chili pepper with water, cut lengthwise in half, remove the seeds and chop the flesh into rings. Peel the onions and garlic and chop finely. The olive oil in a frying pan heat up and the onion with the garlic sauté 2-3 minutes.

let evaporate the potatoes, peel and chop slices in 2 centimeters. A baking dish with butter fat.

Mix the eggs with the cream and milk and season with salt, pepper from the mill and nutmeg. Potatoes layers into the mold and pour the egg milk. Place the broccoli lengthwise to it, salting the broccoli and sprinkle the dish with the cheese, the chilli rings and sprinkle with the fraiche cream. In the heated, preheated oven 20-25 minutes Serve baked hot

Serves 4 meals

4 cod fillets (so to the. 180 grams)

3 tablespoons lemon juice

1 tablespoon butter

1 tablespoon flour

250 milliliters of milk (3.5% fat)

Salt and freshly ground pepper

Pinch of sugar

Pinch of nutmeg

1 tsp medium mustard

½ teaspoon curry powder

200 grams of carrots

100 grams leeks (only the white and light green)

Butter (for the mold)

1 tablespoon chopped parsley

2 tablespoons creme fraiche

The preparation sequence

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

Wash the fish fillet with water, pat dry, sprinkle with lemon juice and leave for 5-10 minutes. Meanwhile, melt the butter in a saucepan, add the flour stirred in, bright anschwitzt, the milk is added and stir with a whisk. Boil the sauce and simmer for 10 minutes. Season with salt, pepper, sugar, nutmeg, mustard and curry. The carrots, peel and slice into thin slices. The leek, wash with water and chop into very thin rings.

A baking dish with butter streak. Add the carrots and the leeks into the greased dish, place the fish pieces on this and sprinkle with parsley. Pull the crème fraiche into the sauce, season the sauce and pour over the fish. The gratin in heated, preheated oven (middle shelf level) gratinieren 25-30 minutes.