Bernhard Long - Vegetable Kitchen

Vegetable K itchen:

The 600 best recipes

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Casseroles - Recipes for delicious oven dishes Casseroles - Recipes for delicious oven dishes Gnocchi and asparagus casserole with ham Serves 4 meals 2 red peppers 1 medium onion 2 cloves of garlic 600 grams of green asparagus 3 tablespoons canola oil 1 tablespoon spelled flour (Type 630) 100 milliliters cooking cream 250 milliliters Mediterranean vegetables broth Salt and freshly ground pepper 1 teaspoon sugar 400 grams Gnocchi (refrigerated) 75 grams of cooked ham (thinly sliced) 75 grams Emmental (in pieces) 2 sprigs thyme The preparation sequence Cut peppers in half and remove seeds. Wash the halves with water and chop into small cubes. Peel onion and chop finely. Peel garlic and chop finely. Wash asparagus with water, peel the bottom third and remove the woody ends. Asparagus chop long pieces in about 3 centimeters. 2 tablespoons canola oil heat in a saucepan. Onions, garlic and peppers sauté 2-3 minutes while stirring. Dust with the flour. Cream and broth stir. Season with salt, pepper and sugar. Boil down creamy medium heat about 10 minutes, while stirring occasionally. Meanwhile, the asparagus cook in plenty of salted water for 3 minutes, remove with a slotted spoon and place in a colander. Discourage short under cold water and drain. Give gnocchi into the boiling water and cook asparagus according to package instructions. With a slotted spoon remove, in a colander and drain. The peppers in the pot with a hand blender. Mince the cooked ham into small cubes and grate the cheese finely. Wash thyme with water, shake dry, pluck off the leaves and chop coarsely. A baking dish with the remaining rapeseed oil rich. Asparagus, gnocchi, thyme, ham inside, and mix. Pour sauce over peppers, sprinkle with cheese and bake in the heated, preheated oven at 225 ° C (fan: 200 ° C, gas mark 3-4) bake about 20 minutes longer than

Gnocchi and asparagus casserole with ham

Potato and kohlrabi gratin Potato and kohlrabi gratin Serves 4 meals 5 slices of cooked ham (so to the. 180 grams) 8 potatoes (so to the. 800 grams) 2 Kohlrabi (so to the. 600 grams) Salt and freshly ground pepper Pinch of nutmeg 1 teaspoon butter 200 milliliters of milk (1.5% fat) 150 milliliters of coffee cream (10% fat) 50 grams Parmesan 1 cucumber (as to the. 500 grams) ½ bunch of dill 1 small onion ½ small lemon 1 tablespoon oil 5 tablespoons of yogurt (1.5% fat) The preparation sequence The cooked ham into small cubes. Wash the potatoes with water and peel. From Kohlrabi separate and cancel the tender green leaves. Kohlrabi also peel and slice with the potatoes on a vegetable slicer into very thin slices. Wash Kohlrabi leaves with water shake dry and chop finely. Potato and turnip slices in a large bowl with ham and chopped turnip mix green. Salts, pepper and nutmeg little rub it. A shallow baking dish with butterfat and potato-turnip mix monolayer. Mix milk and cream and pour evenly over the potatoes and kohlrabi gratin. Grate cheese coarsely and sprinkle over the potato-turnip casserole. Bake on the middle shelf level for about 45 minutes over the heated, preheated oven at 200 ° C (step 3 convection: 180 ° C, gas) Meanwhile, wash the cucumber under hot water well with water, dry and slice into thin slices. Wash dill with water, shake dry, pluck off the tops and chop finely. Peel onion and chop finely. Squeeze the lemon half. If desired, 1-2 tablespoons of lemon juice, oil and yogurt in a large bowl, mix a dressing. Dill, onions and cucumber slices Add and mix. With salt and pepper from the mill and serve with the potato-turnip casserole

Courgette and tomato gratin with Manchego Courgette and tomato gratin with Manchego Serves 4 meals 3 onions (so to. 50 grams) 2 cloves of garlic 1 carrot (100 grams) 1 piece of Manchego (50 grams) 10 tomatoes (so to the. 750 grams) 1 tablespoon olive oil 100 milliliters of vegetable broth Salt and freshly ground pepper 2 teaspoons paprika (noble sweet) 1 teaspoon dried thyme 3 tablespoons spelled flour (Type 630) 3 zucchini (as to the. 750 grams) 1 ½ tablespoons canola oil 3 tablespoons breadcrumbs (as the. 30 grams) The preparation sequence Peel the onions and chop finely. Peel garlic cloves and very finely chop. Wash carrot with water, peel and chop into small cubes. The cheese finely grate. The tomatoes plunge them into boiling water, remove, and cold rinse and remove the skin. Cut out stem approaches the tomato wedge-shaped, dice the pulp small. Olive oil in a saucepan heat, sauté onion and garlic cubes glassy. Carrot cubes add and sauté 3-4 minutes. Add diced tomatoes and vegetable stock. Season with salt, pepper and paprika. Thyme and cook for 10-12 minutes at medium heat. Meanwhile, put the flour on a plate. Zucchini clean, wash with water, dry and chop cubes in about 2 centimeters. Salt and coat with flour. 1 tablespoon canola oil in a large frying pan heat up and fry the zucchini cubes in it at medium heat, stirring light brown. A baking dish with the remaining canola oil grease. Zucchini and tomato mixture fill layers. Sprinkle with breadcrumbs and grated Manchego. In the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) in about 20 minutes until golden brown on

Redfish and spinach bake with flaked almonds Redfish and spinach bake with flaked almonds Serves 3 meals 250 grams of spinach (frozen) 3 redfish fillets (so to the. 130 grams) 3 green lasagne sheets 1 bunch scallions 2 cloves of garlic 1 tablespoon olive oil Salt and freshly ground pepper Pinch of nutmeg 2 tablespoons flour (so to. 40 grams) 500 millilitres of milk (1.5% fat) 1 piece Parmesan cheese (as the. 20 grams) 1 tablespoon cream cheese (13% fat) ½ untreated lemon 2 tablespoons flaked almonds (so to. 20 grams) The preparation sequence The spinach according to package instructions thaw. Then squeeze out and chop coarsely. Redfish fillets rinse and pat dry. Line a medium-sized rectangular casserole dish with baking paper and put the lasagne sheets side by side. Wash spring onions with water, pat dry and chop into fine rings. Peel garlic and chop finely. Heat the oil in a non-stick pan heat, sauté onions and garlic in it. Spinach admit and cook 5 minutes, stirring over high heat. Add salt and pepper, nutmeg little rub it. Spread sheets on the lasagne half of spinach. Fish fillets on top place, cover with remaining spinach. Mix flour and milk in a saucepan with a whisk. Stirring constantly, bring to a boil at medium heat. Parmesan rub. Parmesan, cream cheese and 2 teaspoons water stir in the milk mixture. From lemon, juice a few drops of juice to it. With salt and pepper from the mill and rub lightly with nutmeg to. Sauce over the casserole pour and sprinkle with flaked almonds. In the heated, preheated oven at 200 ° C (fan oven 180 ° C, gas mark 3) as to the. Cook and serve 30 minutes

Lasagne with cream cheese Lasagne with cream cheese Serves 4 meals 1 medium onion 1 red pepper (as to the. 200 grams) 3 carrots (as the. 100 grams) 1 tablespoon canola oil 250 grams of ground beef Salt and freshly ground pepper Little oregano 800 grams of peeled tomatoes (canned) 100 millilitres of condensed milk (4% fat) 200 grams of cottage cheese 200 grams of lasagne sheets The preparation sequence Peel onion and chop finely. Cut peppers in half, remove seeds, and wash with water and finely dice. The carrots clean, wash with water, peel thin and grate coarsely on a square grater. The oil in a pan to warm. The ground beef fry crumbly. Onions, grated carrots and diced peppers Add and sauté briefly. Season with salt, pepper and oregano. The tomato along with liquid and leave to simmer over medium heat all 10 minutes. Meanwhile, condensed milk and cream cheese mix in a small bowl. Cover the bottom of a large rectangular baking dish with thin little mince and tomato sauce. , Then 1 layer lasagne plates spread only 4-5 tablespoons of the cream cheese mixture on top. So proceed until all ingredients are used up thereby conclude with mince and tomato sauce and cream cheese mixture the pasta sheets should be completely covered with sauce. In the heated, preheated oven at 200 ° C (fan: 180 ° C, gas mark 3) on the 2nd shelf from the bottom about 25 minutes until