Bernhard Long - Vegetable Kitchen

Serves 4 meals

Butter (for the mold)

1 clove of garlic

400 grams waxy potatoes

400 grams Teltow turnips

350 milliliters of whipped cream

2 tablespoons horseradish cream (glass)

Salt and freshly ground pepper

Pinch of freshly grated nutmeg

100 grams of freshly grated cheese (eg Emmental)

The preparation sequence

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

Butter a gratin form and rub with a tamped garlic. The potatoes and beets, peel and chop or slice into thin slices. Imbricated layers into the mold. The cream with horseradish mix with salt, pepper from the mill and nutmeg, pour over the vegetables and sprinkle with the cheese sandwich for 35-40 minutes in the heated, preheated oven.

Take the finished gratin from the oven and serve immediately

Serves 4 meals

350 grams Spaghetti

Pinch of salt

2 small zucchini

1 small onion

2 cloves of garlic

2 tablespoons olive oil

2 tablespoons chopped basil

100 grams of black olives

800 grams of peeled tomatoes (canned)

200 grams of sour cream

180 grams of mozzarella

1 teaspoon Italian dried herbs

Basil (to decorate)

The preparation sequence

Cook the spaghetti in plenty of salted water, drain and allow to drain.

The courgettes with water wash, along chop into slices. Peel the onion and chop into small cubes. pull and squeeze the garlic.

The olive oil in a saucepan heat and sauté the onions and garlic in it. The zucchini slices admit and cook briefly. The basil and olive mix in.

Drain the tomatoes, collect the juice and place in an ovenproof dish. Drain the pasta and mix with the vegetables, also fill in the shape.

Pour the sour cream in a bowl, chop mozzarella and mix and spread on the casserole. Top with herbs and cook 25 minutes in the oven. Serve with basil garnish

Serves 4 meals

800 grams mainly waxy potatoes

600 grams of sour-fruity apples

1 leek

1 tablespoon chopped fresh thyme

Olive oil (for the baking dish)

Salt and pepper from the mill, he

Pinch of freshly grated nutmeg

200 milliliters of vegetable broth

180 grams of mozzarella

4 tablespoons grated cheese (eg Gruyère)

Thyme (for garnish)

The preparation sequence

Wash the potatoes with water and so the. 25 minutes hardly dampen. Peeling, leaving little to cool and chop into thick slices.

Preheat the oven to 180 ° C convection. A casserole or gratin dish with olive oil from paint.

Wash the apples with water, quarter and crushed the core house out and crushed the quarter in columns. Wash the leeks with water, brush, chop into rings and spread on the bottom of the baking pan. Sprinkle with thyme. With olive oil sprinkle with salt and pepper. Spread the potato and apple slices in a fan shape on a bed of leeks and drizzle with olive oil. Season with salt, pepper and nutmeg. Something vegetable pour and in the oven so the. Bake 15 minutes

Meanwhile, chop the mozzarella into slices and sprinkle with the grated cheese over the gratin. golden brown 10-15 minutes more gratin. As required even pour a little broth. Serve with thyme garnished

Ingredients for 4 meals (oval gratin form so to die.15x26 centimeters)

400 grams waxy potatoes

400 grams celeriac

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

Salt and freshly ground pepper

Pinch of freshly grated nutmeg

180 grams of grated cheese (eg Gouda)

The preparation sequence

The potatoes and celery Peel, wash with water and chop large pieces in 2 centimeters. The cream with salt, pepper and nutmeg. Preheat the oven to 200 ° C top and bottom heat.

An oval gratin dish with butter grease, distribute the potatoes and celery in it and pour the cream, so that everything is just covered. Sprinkle with the cheese and push for 40-45 minutes in the heated, preheated oven. let gratinieren Auburn. Take the finished gratin from the oven and serve immediately

Serves 4 meals

500 grams of white asparagus

50 grams of green asparagus

180 grams of cooked ham

180 grams of butter cheese (or mozzarella)

1 small onion

1 tablespoon butter

100 milliliters of white wine

100 milliliters of vegetable broth

200 grams Whipped Cream

1 teaspoon cornstarch

Salt and freshly ground pepper

Pinch of freshly grated nutmeg

The preparation sequence

The white asparagus, peel and cut off the ends. The green asparagus peel only in the lower third and cut the bars. The white asparagus in boiling salted water so the. 5 minutes to cook., Then add the green asparagus and so the. leave 5 min. mitgaren. Removing, deter and drain well.

Preheat the oven to 220 ° C top / bottom heat Preheat. The ham into strips crush. Grate the cheese. Peel the onion and chop finely. Melt the butter in a saucepan heat, sweat the onion until soft. The white wine Pour and leave little simmer. The vegetable broth and cream Pour on low heat for about 3 minutes. Cook. The cornstarch with 1 tablespoon cold water mix, and cook for 1 min. Boil. Season with salt, pepper and nutmeg.

Place the asparagus in a baking dish, distribute the ham on top and pour the sauce. Sprinkle the cheese over the top and in the heated, preheated oven (220 ° C, middle) as the. Bake 17-20 min. on

Serves 4 meals

2 aubergines

olive oil

2 onions

500 grams of tomato

500 grams of minced meat (beef or lamb)

250 milliliters of dry white wine

1 pinch of sugar

½ teaspoon cinnamon

Salt and freshly ground pepper

1 teaspoon dried oregano

½ bunch of parsley

4 tablespoons sunflower seeds

80 grams breadcrumbs

grated 80 grams Graviera cheese (or Gruyere)

30 grams butter

3 tablespoons flour

500 milliliters of milk

Pinch of freshly grated nutmeg

2 teaspoons lemon juice

3 eggs (size M)

180 grams of soft feta cheese

1 tablespoon freshly chopped parsley

The preparation sequence

Wash the eggplant with water and along in the so. 0.5 centimeters thick slices shred. infuse about 20 minutes in salted water, then drain and pat dry. 3-4 tablespoons olive oil heat in a large nonstick skillet, fry to golden brown to the eggplant slices with addition of further oil over high heat around. Drain on paper towels.

Peel the onions and dice. Pour the tomatoes with hot water, rinse, peel, remove stem approaches and the flesh into cubes. sauté in 3 tablespoons of oil in a frying pan onions. Stir in ground beef, mince and fry over high heat until the juice has evaporated. Stir in tomatoes, white wine, salt, sugar, cinnamon and pepper, simmer covered for about 5 minutes at medium heat. Wash the parsley with water, shake dry and chop finely. The sunflower seeds and oregano into the meat mix, simmer for another 5 minutes, then let cool.

Preheat the oven to 180 ° C convection.

Breadcrumbs mix up to 2 tablespoons and half the gruyere cheese into the meat. Butter in a saucepan heat, stir and sauté flour. Stir and boil milk slowly. cooking is just over 5 minutes while stirring over low heat, season with salt, pepper from the mill, nutmeg and lemon juice, leave little cool. Whisk 2 eggs, stir with the remaining gruyere (up to 2 tablespoons) into the sauce. A baking dish with butter Brush. 1 egg mix with the mince. Line the mold with half the eggplant. emphasize the mince it, cover with remaining eggplant and cover with the sauce. The soft feta cheese crumble and give it. Sprinkle with the remaining cheese and breadcrumbs and bake in oven about 1 hour