Bernhard Long - Vegetable Kitchen

Serves 4 meals

4 tart apples

250 grams of honey cake

½ lemon juice

4 cl rum (or rum-alcoholic)

4 eggs (size M)

400 grams Quark

80 grams of sugar

100 grams of butter

3 tablespoons walnut kernels

2 tablespoons honey

The preparation sequence

Peel the apples into quarters, remove the core and chop house into thin slices. Mix with rum and lemon juice. The honey cake coarsely chop.

Separate the eggs. beat 80 grams of butter with sugar until fluffy, then stir in gradually yolks, quark admit until smooth and stiff fold in beaten egg whites.

Then cakes, apples and foam material alternating layers in a casserole dish. Complete with the foam mass and sprinkle coarsely chopped walnuts over. Top with remaining butter flakes and drizzle with honey. In the heated, preheated oven at 180 ° C so the. 35-40 min. Bake

Serves 4 meals

Butter (for the mold)

Breadcrumbs (for mold)

600 grams of Chinese cabbage

Pinch of salt

4 eggs (size M)

80 grams butter

Pinch of freshly grated nutmeg

50 grams of chopped pistachios

200 grams freshly grated cheese (eg Emmentaler, Gruyère)

75 milliliters of whipped cream

4 tablespoons crème fraîche

3 tablespoons flour

The preparation sequence

The refractory mold with butter and sprinkle with breadcrumbs from paint. Preheat the oven to 180 ° C upper and lower heat.

Wash the carbon with water, brushing, shred into strips and blanch in salted water. Quenching and drain well. Separate the eggs. The softened butter with the egg yolks and nutmeg until fluffy. The cabbage and pistachios quantities. Then alternately grated cheese, cream and creme fraiche stir. Then stiffly beaten egg whites and undergo the flour. Season with a pinch of salt.

Pour the mixture into the mold and golden brown 40-45 minutes in the oven to bake and serve immediately

Serves 4 meals

600 grams waxy potatoes

400 grams pears

400 milliliters of whipped cream

1 clove of garlic

2 tablespoons creme fraiche

Salt and freshly ground pepper

2 tablespoons fresh chopped herbs (parsley, dill and thyme)

100 grams of grated cheese (as Gruyère, Emmentaler)

Herbs for garnish (parsley, dill and thyme)

The preparation sequence

Peel the garlic clove. Casserole with garlic rub.

Wash the potatoes and pears with water, peel and chop or slice potatoes into thin slices. The bulbs in columns crush. Then evenly monolayer in the baking dish.

Cream, herbs and sour cream mix, season with salt and pepper and pour over the potatoes, so that everything up to about 2/3 is covered, possibly pour more or less cream. Then sprinkle cheese on top and heated, preheated oven at 180 ° C upper and lower heat so the. Bake 40-50 minutes until golden brown.

Garprobe with a fork: can this easily insert and remove the gratin cooked. Serve garnished with herbs

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