Bernhard Long - Vegetable Kitchen

Baked chicory with ham Baked chicory with ham Serves 4 meals 4 chicory 20 grams butter 2 tablespoons flour 130 millilitres of milk (1.5% fat) 75 grams grated Gouda Salt and freshly ground pepper 4 sprigs parsley 1 teaspoon sunflower oil 4 slices of cooked ham (so to. 30 grams) The preparation sequence Wash chicory with water, brush, cut out the stalks wedge. Chicory for 2-3 minutes in boiling salted water (blanching). Lifting, cold deter and drain well. Butter in a saucepan heat, sprinkle in flour and fry over high heat. Milk slowly pour in, while stirring, reduce heat and add cheese to the sauce, melt over low heat and season with salt and pepper. Wash the parsley with water, shake dry, chop the leaves and add to the sauce. A baking dish with oil from paint. Wrap each chicory with 1 slice of ham and all sit side by side in the form. Top with cheese sauce and heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) as to the. 15 minutes gratin

Potato and tomato gratin Potato and tomato gratin Serves 4 meals 1 clove of garlic 1 teaspoon butter yogurt 6 large tomatoes 800 grams of potatoes (also sweet potatoes) 3 stalks parsley 50 grams Gouda 75 milliliters of whipped cream 275 milliliters of milk (1.5% fat) 2 eggs (size M) Salt and freshly ground pepper Pinch of nutmeg The preparation sequence Peel garlic. An ovenproof dish with butter and rub with the garlic clove. The tomatoes Scald hot, deter, peel, quarter, core and cut crosswise in half. Peel potatoes, wash with water, chop into thin slices. Imbricated layers into the prepared baking dish with the tomatoes. Wash the parsley with water shake dry, chop leaves. Gouda rub. Cream with milk, eggs, chopped parsley and cheese mix, salt, pepper, season with freshly abraded nutmeg and pour over the vegetables. In the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) in as to the. Bake until golden 40 minutes

Apple gratin with icing sugar Apple gratin with icing sugar Delicious Gratin, great winter dessert! Ingredients for 6 meals ½ lemon 1 kg apples 50 grams almonds 50 grams raisins 1 pinch of cinnamon 4 tablespoons rum (optional) 100 grams of sugar 110 grams of yoghurt butter 4 eggs (size M) 100 grams of flour 50 milliliters of milk (1.5% fat) Icing sugar (as desired) The preparation sequence Squeeze the lemon half. Apples Peel, quarter and core the; chop the apples into thin slices. Mix with lemon juice, almonds, raisins, 1 pinch cinnamon, rum as desired and 2 tablespoons sugar. A baking dish with 1 teaspoon butter fat and pour apple mixture. Separate the eggs. Stir remaining sugar with remaining butter until foamy, gradually stir in yolks. Then alternating flour and milk stir. Egg whites until stiff and carefully fold into the egg mixture. distribute egg mixture to the apple mixture, smooth and heated, preheated oven at 180 ° C (convection oven 160 ° C; gas mark 2-3) in the so. Golden brown 40 minutes Serve bake as desired dusted with icing sugar

Noodle and courgette gratin Noodle and courgette gratin Serves 4 meals 400 grams Pappardelle noodles 2 zucchini 2 tablespoons basil pesto 2 cloves of garlic 300 grams of ricotta 50 milliliters of whipped cream 350 milliliters of milk (1.5% fat) 100 grams of crème fraîche 3 eggs (size M) Salt and freshly ground pepper Pinch of nutmeg 1 teaspoon olive oil 30 grams Bergkäse 2 stalks basil The preparation sequence Cook the pasta in boiling salted water according to package directions until al dente cooking. Drain then, deter and drain. Wash Meanwhile zucchini with water, brush, along shred into thin slices and brush with pesto. Peel garlic, squeeze and mix with ricotta, cream, milk, sour cream and eggs. Season with salt, pepper and freshly abraded nutmeg. A casserole dish with the oil from paint. layers noodles and zucchini slices in the shape, the eggs cream over it, rub mountain cheese on top and heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) as to the. Bake 35 minutes Meanwhile wash basil with water, shake dry and pluck off the leaves. After the baking time gratin with basil Sprinkle.

Potato beetroot gratin Potato beetroot gratin A fruity wintery oven dish. Ingredients for 2 meals 400 grams of beetroot ½ stick of cinnamon ½ teaspoon fennel seed ½ stick liquorice 400 grams waxy potatoes 2 large apples 1 tablespoon lemon juice 1 teaspoon butter 200 grams of crème fraîche Salt and freshly ground pepper 3 tablespoons pumpkin seeds The preparation sequence Wash beets with water, place in a small saucepan and just cover with water. Cinnamon, fennel, liquorice and 1/2 teaspoon salt Add. All bring to a boil and they cook at medium heat in 40 minutes. Meanwhile Wash the potatoes with water and in boiling salted water in so the. Cook 25 minutes. In the meantime, wash apples with water, pat dry with a corer remove core and chop the flesh into thin slices. Immediately sprinkle with lemon juice. After cooking potatoes and beetroot Drain, let evaporate, peel and let cool. Chop into slices. A baking dish with butter from paint and apple, potato and beetroot slices monolayer imbricated. spice sour cream with salt and pepper, spread over the casserole, sprinkle pumpkin seeds it and the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) in as to the. 20 minutes until golden brown on

Polenta gratin with Brussels sprouts Polenta gratin with Brussels sprouts Brussels sprouts and friends will love this dish. Serves 4 meals 150 milliliters of milk (1.5% fat) 500 milliliters of vegetable broth 200 grams of polenta (polenta) 600 grams of Brussels sprouts 70 grams Parmesan cheese in pieces Salt and freshly ground pepper Pinch of nutmeg 1 teaspoon olive oil The preparation sequence Boil milk with broth, let sprinkle with stirring polenta and simmer 5 minutes, stirring. Then pull the electric stove and let soak for 15 minutes. Meanwhile sprouts brush, cut stem approaches crosswise. Brussels sprouts in boiling salted water not quite even blanch in 8 minutes. Drain, rinse, drain. During the Brussels sprouts cooked, parmesan rub. Stir in half of the Parmesan into the polenta with salt, pepper from the mill and freshly abraded nutmeg. From paint a baking dish with oil, add polenta and smooth. Distribute sprouts and sprinkle with the remaining Parmesan. In the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) in as to the. Bake until golden 20 minutes

Lemon and potato gratin Lemon and potato gratin Potato gratin with a difference - with delicious lemon flavour. Serves 4 meals 1,200 grams red potatoes 4 lemons 5 tablespoons olive oil Salt and freshly ground pepper 4 sprigs parsley The preparation sequence Wash the potatoes thoroughly with water and chop into slices. Wash lemons with hot water, pat dry and also chop into slices; remove the seeds. A large baking dish with 1 teaspoon oil streak. Potato slices alternately in layers with lemon slices, drizzle with remaining oil and sprinkle with salt and pepper. In the heated, preheated oven at 200 ° C (fan oven 180 ° C; gas mark 3) Bake for about 40 minutes Wash Meanwhile parsley with water, shake dry, pluck and chop leaves. Lemon and potato gratin so sprinkle.

Eggplant chicken casserole Eggplant chicken casserole Serves 4 meals 80 grams of white bread (2-3 days old) 50 grams Parmesan (piece) 130 grams Mozzarella 7 tablespoons olive oil + little 2 eggplants (as to the. 500 grams) Salt and freshly ground pepper Pinch of sugar 1 large onion 2 cloves of garlic 4 Organic chicken fillets (so to the. 180 grams) 3 tablespoons tomato paste 1 small can of tomato (so to the. 425 milliliters) 1 large can tomatoes (so to the. 850 milliliters) Fat (for the mold) The preparation sequence Chop bread and Parmesan in Universalzerkleinerer finely or grate finely. Mozzarella finely dice. Mix with the breadcrumbs, Parmesan, and 2 tablespoons oil. Preheat the oven (electric oven: 225°C / fan 200°C). A baking sheet with east streak. Eggplant clean, wash with water and chop slices in 1-2 centimeter. Spread on the baking sheet. Sprinkle with salt and drizzle with 3 tablespoons of oil. In hot oven so the. Golden brown roast 30 minutes. After so the. Call 15 minutes aubergine slices. Meanwhile, peel the onion and garlic chop finely. Wash the meat with water, pat dry, each horizontally cut in half and possibly knock little flatter. 2 tablespoons of oil heat in a large skillet. Meat in portions of each side as to the. Fry vigorously for 2 minutes. Season with salt and pepper. Remove. Sauté onion and garlic in hot cooking fat. Stir tomato paste and sauté briefly. Tomatoes including juice admit and chop coarsely with a spatula. Season with salt, pepper and 1 pinch of sugar. Heat and open so the. Simmer for 10 minutes. Season with salt, pepper and sugar. The oven temperature downshift (electric oven: 200°C / fan 170°C). A baking dish greased. Take eggplant from the oven and spread in baking dish. Tomaten Soße represents about giving. Chicken on the waylaying e. Bread-Käse mix distribute it. In hot oven so the. Bake until golden 25 minutes