Bernhard Long - Vegetable Kitchen

Marinated scampi on tomato and aubergine gratin Marinated scampi on tomato and aubergine gratin Ingredients for 2 meals 6 Scampi (kitchen ready headless shell) 1 chilli 2 tablespoons olive oil 1 clove of garlic 1 onion 2 sprigs thyme 1 bunch of chives 1 aubergine (so to the. 200 grams) 4 tomatoes (so to the. 300 grams) ½ lemon 50 millilitres classic vegetable Salt and freshly ground pepper 130 grams of mozzarella (9% fat) The preparation sequence Scampi respectively on the backside cut in half lengthwise and remove the black intestine threads. Scampi rinse and pat dry with paper towels. Cut chili pepper lengthwise in half, remove seeds, wash with water and finely chop. In a small bowl, chilli and 1 tablespoon oil mix. Let in, cover and refrigerate Scampi pull (marinate). Garlic and onion peel and finely chop. Wash thyme and chives with water and shake dry. From thyme pluck the leaves, chop chives in rolls. Eggplant and tomatoes clean wash with water and chop each into thin slices. Eggplant and tomatoes layers in a large shallow baking dish. Squeeze the half lemon and mix the juice in a bowl with vegetable stock. Onion, garlic, thyme, half the chives and remaining olive oil stir. Strong season with salt and pepper. Liquid on the tomato and eggplant and pour everything in the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 3-4) boil 25 minutes. Meanwhile let drain the mozzarella, and then chop into slices. Distribute mozzarella on the vegetables. Cook another 15 minutes and golden brown on bake (au gratin). Take shortly before the end of cooking the scampi from the refrigerator. A frying pan heat up and the scampi with chili oil fry about 4 minutes. Sprinkle gratin with the remaining chives and serve with the scampi

Fruity yoghurt biscuit casserole Fruity yoghurt biscuit casserole Ingredients for 10 meals 5 eggs (size M) 180 grams of sugar Pinch of salt 200 grams Spelt wholemeal flour 1 teaspoon baking powder 15 sheets of gelatine 1 lemon 5 ripe peaches (so about. 130 grams) 650 grams of yogurt (3.5% fat) 5 tablespoons maple syrup (as the. 70 grams) 400 grams of raspberries 4 tablespoons pistachios (so to. 70 grams) The preparation sequence The Separating eggs: Put the yolks in a bowl, the egg whites in a large vessel. Add the yolks to the sugar, 1 pinch of salt and 5 tablespoons of water and beat with a hand mixer until frothy whorls. Add 1 pinch of salt to the egg whites and beat very stiff peaks. Mix flour and baking powder in a bowl. fold on the yolk-sugar foam seven and with a wooden spoon. Also, give egg whites to the egg yolk mixture and fold well. A deep baking sheet or a roasting pan with a finished blank Pan liner lay out. Put the dough on it and flatten it with a rubber spatula. In the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) leave on the middle shelf level about 12 minutes until removal and cool. Meanwhile, the gelatine about 10 minutes with cold water in a bowl. Cut lemon in half and squeeze. Wash peaches with water, cut into two halves, stone and coarsely chop. In a bowl with little lemon juice mix. Yogurt and maple syrup, mix and season with lemon juice. The raspberries read if necessary, carefully washed with water. Dissolve the gelatine-dripping wet in a small saucepan over low heat while stirring. Remove from the electric oven and stir in 3 tablespoons of the yogurt mixture. Then mix with the remaining Joghurt mix. Overthrow the cooled biscuit base on the work surface and remove the paper. Cut the bottom in two halves and (so to. 18x30 cm) 1 Place half in a rectangular. Top with about half the raspberries and add half of the peach-yogurt cream on it. Smoothing, the above 2. Place half biscuit and little press. Brush with the remaining peach yogurt cream and top with the remaining raspberries. Chop the pistachios with a large knife and finely distributed in the casserole. Cover with cling film and leave to set in the refrigerator for approximately 4 hours.

Polenta-cheese casserole Polenta-cheese casserole Serves 4 meals 750 millilitres Mediterranean vegetable stock 200 grams of polenta 2 tablespoons canola oil 400 grams of cheese layer (10% fat) 180 grams of sour cream Salt and freshly ground pepper 1 piece Parmesan cheese (as the. 50 grams) 6 tomatoes (500 grams) The preparation sequence Bring vegetable broth in a saucepan to boil and sprinkle in the polenta, stirring constantly. Cook, stirring frequently, over low heat for about 15 minutes, until a thick paste. A box baking pan (26x10x7 cm) with 1 tablespoon of oil rich, the broth pour in and smooth it with a damp palette. Set aside so the. Allow to cool for 30 minutes. Meanwhile, layer cheese in a bowl of sour cream mix, season with salt and pepper. Parmesan rub and give half of it to Layer cheese and mix. Wash tomatoes with water, cut out the stem approaches wedge shape and chop the flesh into slices. Turn out the polenta from the mild on the work surface and chop into slices. A baking dish (33x22x6 cm) with the remaining oil grease. Alternately polenta, curd and tomato in layers. Sprinkle with the remaining Parmesan and heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) in around 25 minutes until golden brown on

Red cabbage and potato gratin with goat cheese Red cabbage and potato gratin with goat cheese Serves 4 meals ½ red cabbage (so to the. 750 grams) 750 grams of potatoes 1 tart apple (for example Boskop) 3 sprigs thyme 100 millilitres of whipped cream 100 millilitres of milk (1.5% fat) 100 millilitres of vegetable broth Salt and freshly ground pepper 100 grams of goat cheese (from the roll) The preparation sequence Wash cabbage with water and remove the outer leaves. Others leaves detach individually and in plenty of salted water for about 2 minutes parboil (blanch). Leaves lift out with a slotted spoon and plunge them into a bowl of very cold water. Drain and spread on paper towels and let cool. Remove the stalk of the cabbage leaves and chop the leaves into bite-size pieces. Wash the potatoes and apples with water, peel and slice on a vegetable slicer into thin slices. Alternating with the cabbage leaves in a large rectangular baking dish layers (25 centimeter x 35 centimeter). Wash thyme with water, shake dry, pluck leaves and chop finely. Thyme Mix in a bowl with cream, milk and vegetable broth. Add salt and pepper. The mixture over the vegetables watering. Goat cheese cubes and distribute it. Bake on the middle shelf level as the 40 minutes Gratin in heated, preheated oven at 200 ° C (step 3 convection: 180 ° C, gas)

Currant casserole with slivered almonds Currant casserole with slivered almonds Ingredients for 6 meals 250 grams of red currants Liquid sweetener (as desired) 3 eggs (size M) 4 tablespoons icing sugar (as the. 40 grams) 1 pinch of allspice Pinch of salt ½ lemon 130 millilitres of milk (1.5% fat) 130 grams of flour 4 tablespoons almonds (so to. 50 grams) The preparation sequence Wash the currants with water and drain well in a colander. Stripes with a fork from the stems and place in a bowl. If desired with sweetener sweet. The eggs with the whorls of a hand mixer to beat for 4-5 minutes until fluffy. Icing sugar, allspice and salt and embezzled. Rinse the lemon half-hot, dry and grate the peel finely. (Use any remaining lemon otherwise.) Stir 2 teaspoons lemon zest with milk and flour among the beaten egg. Pour the mixture into a large casserole dish. Distribute currants and almonds over. In the heated, preheated oven at 180 ° C (fan: 160 ° C, gas mark 2-3) bake 35-40 minutes and serve warm

Hummus and carrot casserole Hummus and carrot casserole Ingredients for 6 meals 250 grams chickpeas 800 grams of carrots 400 millilitres of vegetable broth 1 lemon 2 cloves of garlic 40 grams tahini paste Salt and freshly ground pepper Pinch of cumin powder 1 teaspoon olive oil 4 tablespoons soy cream 100 grams feta cheese 2 tablespoons light sesame 3 stalks parsley The preparation sequence Chickpeas to soak and drain overnight in plenty of water. In a saucepan covered with water at medium heat in so the. Let done cooking 40 minutes. Then drain them in a colander, rinse under cold water and drain well. While the chickpeas cook, peel carrots, clean and cut according to size lengthwise into two halves or quarters. Bring vegetable broth in a saucepan and boil carrots in it at medium heat for 5-6 minutes. Remove and drain, taking care to collect 80 millilitres of broth. Express lemon. Chickpeas with 4 tablespoons lemon juice puree. Peel garlic and squeeze it. Tahini paste and broth collected to give chickpea puree and mix well so that a creamy consistency. Season with salt, pepper and cumin. A baking dish with oil from paint, add mashed chickpeas, elapse distribute carrots on it and brush with the soy cream. Feta crumble, give with sesame over the casserole and heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) as to the. Bake 25 minutes Meanwhile, wash parsley with water, shake dry and decorate the casserole so.