Bernhard Long - Vegetable Kitchen

Serve with parsley

Serves 4 meals

200 grams mixed mushrooms (eg: mushrooms, mushrooms, chestnut mushrooms)

2 shallots

1 tablespoon chopped fresh tarragon

600 grams of potatoes

Salt and freshly ground pepper

100 grams of sour cream

150 milliliters broth

1 tablespoon slivered hazelnuts

1 tablespoon chopped walnuts

1 tablespoon chopped dried tomatoes

grated 50g Gruyere

The preparation sequence

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

Clean the mushrooms and chop into fine slices. The shallots Peel and finely chop. Peel the potatoes and chop into fine slices. In boiling salted water so the. parboil 10-15 minutes, drain deter and drain well.

The fungi, layers with the potatoes, shallots and tarragon in a greased baking dish, sprinkle with freshly ground pepper. The sour cream and broth mix, pour over. distribute nuts and tomatoes on the gratin and sprinkle with cheese. Place in the oven, cooking hob, middle shelf level, so the. cook 45 minutes.

garnished with tarragon served Tastes good to a fresh salad.

Serves 4 meals

For the spätzle

180 grams of flour

2 eggs (size M)

120 grams Quark

75 milliliters of buttermilk

Pinch of salt

Pinch of nutmeg

also

2 spring onions

4 shallots

180 grams of grilled pork belly (sliced)

180 grams chanterelle

1 tablespoon butter

2 tablespoons pink pepper

½ bunch of young marjoram

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

100 milliliters broth

180 grams of grated cheese (eg Gouda, Emmentaler)

Fat (for molds)

The preparation sequence

For the noodles all the ingredients into a dough devious until it bubbles. Covered as the. let rest 20 minutes.

Preheat the oven to 200 ° C top and bottom heat. Meanwhile clean the spring onions and chop into slices diagonally. Peel the shallots, cut in half and crush into fine columns. The pork belly into narrow so the. 1 centimeter wide strips crush. Chanterelle clean, fry in butter and remove from the pan.

In remaining fat stew stir 3-4 minutes, the shallots, 2/3 of the scallions admit braise shortly. Some grains crushed pink pepper from the mill with little marjoram, admit deglaze everything with broth and add the bacon. give 4-6 tablespoons cheese to onion vegetables, salt and mix in.

The noodles drain, mix with bacon, mushrooms and onion vegetables and in 4 greased, ovenproof cups (6 cm in diameter). Spread the cream over the cups, sprinkle the cheese on top and sprinkle with remaining green onions and pepper and marjoram push in the heated, preheated oven. 10-15 minutes and serve hot

Ingredients for 6 meals( round cake pan 24-26 centimeters in diameter)

500 grams waxy potatoes

100 grams of smoked bacon

½ yellow peppers

½ red peppers

3 stalks thyme

6 eggs (size M)

1 kg Magerquark

80 grams semolina

120 grams of freshly grated Parmesan cheese

Salt and freshly ground pepper

grated pinch of nutmeg fresh

100 grams Gouda (straight)

The preparation sequence

Wash the potatoes with water and boil for 20 minutes in boiling salted water.

Meanwhile, the lardons leave without fat in a pan until crispy and drain on kitchen paper. Wash the peppers with water, cut in half, remove seeds and chop into small cubes. Wash the thyme with water, shake dry, strip off the leaves and chop finely.

Sauté the diced peppers in the pan bacon and briefly pull the electric stove. Separate the eggs and beat the yolks with the cheese, the flour, the bacon, half the Parmesan, the pepper and the thyme and season with salt, pepper from the mill and nutmeg. The egg whites with a pinch of salt until stiff and fold.

Potatoes Drain, rinse, peel and chop into slices. Grate the cheese and mix with the potatoes.

Preheat the oven to 180 ° C top and bottom heat Preheat. High ring round cake pan with finished blanks line a baking paper and half of Curds pass it. For 15 minutes the heated, preheated oven slide, then cover with the potato-cheese mixture, give the rest of Curds and sprinkle with the remaining Parmesan. More 30-40 minutes Bake the finished cake from the oven take, allow to cool briefly, carefully remove from the mold and serve warm or cold cut into pieces

Serves 4 meals

900 grams of pork

Salt and freshly ground pepper

500 grams of onion

Butter (for the mold)

150 milliliters broth

2 bay leaves

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

250 grams of grated cheese

Pinch of freshly ground nutmeg

The preparation sequence

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

Wash the pork with water, pat dry and slice of the so. 3 centimeters thick chop. Season with salt and pepper. Peel the onions and chop into rings. A large baking dish fat and the meat slices imbricated insert with the onions in between. With the broth pour, the Add bay leaves and cook for 20-25 minutes in the heated, preheated oven.

Then add the grated cheese mix with the cream, season with a little nutmeg and pour. Again bake about 10 minutes, until the meat is golden brown on top

Ingredients for 6 meals

600 grams of potatoes

noodles 300 grams Croissant

2 tablespoons chopped parsley

50 grams of melted butter

Salt and freshly ground pepper

For pouring

400 milliliters of milk (replace 200 milliliters of cream as desired)

4 eggs (size M)

100 grams Emmenthal (finely grated)

also

2 onions (if desired)

4 tablespoons butter

50 grams Emmenthal (slivered)

The preparation sequence

Peel the potatoes, chop into bite size pieces and cook for 20 minutes in salted water.. The noodles cook in plenty of salted water according to package label.

Meanwhile, the eggs, whisk together the milk, salt, pepper from the mill and nutmeg and mix in the cheese. Half in a baking dish pour.

Potatoes and pasta drain and drain well, mix with the parsley and the butter in a bowl and place in the baking dish, the Miscellaneous Eggs Milk Pour and cover with aluminum foil. In the heated, preheated oven at 200 ° so the. 30 min. Cooking.

Peel the onions Meanwhile, chop into thin rings and fry golden brown in butter. Take the finished dish from the oven, cover, sprinkle with cheese and garnished with onions Serve

Ingredients for 4 meals (oval baking dish so the. 30 centimeters long)

3 fresh beetroot

5 ripe apples

3 eggs (size M)

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

75 grams grated parmesan

180 grams of crème fraîche

Salt and freshly ground pepper

Pinch of freshly grated nutmeg

100 grams of whole peeled walnuts

Fat (for the mold)

1 sprig of parsley (to decorate)

The preparation sequence

Preheat the oven to 200 ° C top and bottom heat. Wash the beets with water, peel (preferably with disposable gloves, because the red color is very difficult from the hands) and chop into thin slices. Apples also peel, with a corer remove the seeds and chop into thin slices.

Mix the eggs with the cream, the cheese and the crème fraîche and season with salt, pepper and nutmeg. Walnut fold.

The apple and beetroot slices in a greased baking dish imbricated in layers and pour the egg-cream mixture about 3/4 of the apples and beetroot are covered. In the heated, preheated oven 35-40 minutes Gold Serve yellow baking Removing and garnished with a sprig of parsley