096 Sage tagliatelle with orange-grapes and paneer cheese

Ingredients (for 2 ppl):

• 200 g of tagliatelle
• 300 g of grapes
• 1 shallot
• 1 garlic glove
• 1 orange
• 200 g of paneer cheese
• 1 stalk of sage
• 5 g of cornstarch

Heat a pot of salted water and boil tagliatelle for 8 minutes until al dente. Peel orange and cut the pulp in pieces.

Wash grapes and cut in halves. Peel and dice shallot and garlic. Heat two tablespoons of oil in a small pot and fry shallot and garlic for a minute. Add grapes and fry for another 5 minutes. Add 50 ml of water, salt and pepper. Let simmer for 5 minutes.

Slice paneer cheese and sage. Heat a tablespoon of oil in a pan and fry paneer until golden. Add sage shortly before ready. Then take of the stove.

Dissolve cornstarch in water and mix with the grapes and cook it. Then add orange pieces and season with salt and pepper. 

Serve tagliatelle with paneer cheese and grape-orange sauce.

(recipe from Hello Fresh)

095 Thai veal curry

Ingredients (for 2 ppl):

• 200 g of veal
• 100 g of rice
• 2 carrots
• 75 g of mangetout
• 1 zucchini
• 30 g of cashew nuts
• 200 ml of coco milk
• 15 g of curry paste
• 1 lime
•  stalk of thai basil

Cook a pot of salt water and cook the rice on medium heat for 15-20 minutes.

Peel carrots and cut lengthwise in stripes. Wash and cut mangetout in the middle. Cut zucchini lengthwise in slices. Roast cashew nuts in a pan until brown, then hack it.

Wash, dry and cut the veal in stripes. Heat a tablespoon of oil in a pan. Fry the meat until light brown, then season with salt and pepper. Take meat out of the pan. 

Fry in the same pan vegetables and half of the cashews for 3-4 minutes. Add coco milk and 1-2 tablespoons of curry paste. Let simmer for another 4-5 minutes. 

Season with salt and lime juice. Wash Thai basil, shake dry and hack it. Add meat and basil to the curry and mix it. Serve with rice and sprinkle the remaining cashews on top.

(recipe from Hello Fresh)

094 Chicken Paella with bell pepper

Ingredients (for 2 ppl):

• 250 g of chicken breast
• 2 bell peppers
• 1 onion
• 1 garlic glove
• 300 g peeled tomatoes
• 100 g of rice
• 1 g of kurkuma
• 2 stalks of parsley
• 2 stalks of chives

Cut bell peppers in halves and clear of all cores and wash the halves. Peel and dice onion and garlic. Dice the peeled tomatoes. Wash, dry and dice chicken breast. Wash parsley and chives, shake dry and hack it.

Heat two tablespoons of oil in a pot. Fry chicken breast golden from both sides. Season with salt and pepper and take out of the pot. Preheat the oven to 180°C.

Fry onion, garlic, rice and kurkuma in the same pot with a tablespoon of oil. Add tomatoes, 350 ml of water and a teaspoon of salt. Let simmer for 10 minutes.

Put the bell pepper halves in a oven form and fill with paella. Bake in the oven for 15 minutes. Keep the remaining paella warm.

Serve filled bell peppers with the paella!

(recipe from Hello Fresh)

093 Grill cheese with tomato-bean casserole

Ingredients (for 2 ppl):

• 200 g of green beans
• 1 red onion
• 2 tomatoes
• 1 mozzarella
• 2 pieces of grilled cheese
• 30 g of cherry jam
• 2 g of thyme
• 1 garlic glove

Wash and clean beans. Peel onion and cut in slices. Peel garlic and dice it. Preheat the oven to 160°C.

Fry onion and garlic in a pan with oil. Add beans and let simmer for 5-6 min.

Wash tomatoes and cut in slices. Take a ovenform and paint it with a bit of oil. Lay out with tomato slices and beans. Season with salt, pepper and thyme. Top with mozzarella slices. Bake it for 10 minutes.

Heat oil in a pan and fry the grill cheese from both sides. 

Serve grill cheese with tomato-beans and cherry jam.

(recipe from Hello Fresh)

092 Turkey Saltimbocca with spinach-lentich salad

Ingredients (for 2 ppl):

• 2 turkey cutlets
• 150 g of spinach
• 4 slices of bacon
• 30 g of red lentils
• 2 stalks of rosmary
• 10 g of sunflower seeds
• 1 bouillon cube

Dissolve a third of a bouillon cube in 150 ml. Cook it, add lentils and let simmer for 6-8 minutes.

Roast sunflower seeds in a pan without oil. Wash and dry turkey cutlets. Put a stalk of rosemary on each and   wrap it in 2 slices of bacon.

Heat a tablespoon of oil in a pan. Fry turkey saltimbocca on medium heat from both sides for 5 minutes.

Wash and dry spinach. Prepare the lentils dressing by mixing 1 tablespoon of vinegar, 1 tablespoon of oil, 2 tablespoons of honey and lentils. Season with salt and pepper. Top the spinach salad with the dressing.

Serve turkey saltimbocca with salad and sprinkle with sunflower seeds.

(recipe from Hello Fresh)

091 Sliced duck with mushrooms and currant cream

Ingredients (for 2 ppl):

• 1 duck breast
• 1 red onion
• 1 leek
• 1 red bell pepper
• 50 g of currants
• 50 g of unsalted peanuts
• 50 g of sour cream
• 200 g of mushrooms
• 50 g of bean sprouts
• 200 g of bavette pasta
• salt, pepper, vinegar, oil

Wash and dry duck breast. Heat a big pot of salted water for the pasta.

Peel and slice onion. Wash and cut the leek. Dice the bell pepper and cut the mushrooms. Wash the bean sprouts.

Hack the peanuts and mix it with currants and sour cream. Season with salt and pepper. Boil the bavette pasta for 8-10 minutes.

Fry the duck breast for some minutes from both sides. Take it out, cut it in thin slices and fry again. Add onions, leek, bell pepper and mushrooms and fry for 5 minutes. Season with salt, pepper and a teaspoon of Balsamico vinegar. Add bea sprouts and let it simmer for another 2 minutes.

Serve bavette with sliced duck and currant cream.

(recipe from Hello Fresh)

090 Salad with Gnocchi and veal

Ingredients (for 2 ppl):

• 400 g of gnocchi
• 175 g of veal cutlet
• 75 g of rucola
• 200 g of cherry tomatoes
• 50 g of air-dried ham
• oil, mustard, vinegar, salt, pepper, butter

Heat a pot with salted water. Cook the gnocchi according to instructions. Wash and dry rucola. Wash and half cherry tomatoes. 

Wash and dry the veal cutlet, then cut it in stripes. Fry in a pan with hot oil for three minutes from all sides. Season with salt und pepper and take it out of the pan. Melt butter in the pan and add cherry tomatoes. Fry for two minutes.

Cut the ham in stripes. Mix 1 tablespoon of mustard, 1 tablespoon of vinegar, 3 tablespoons of oil, salt and pepper. 

Add rucola, tomatoes, ham, veal and gnocchi and mix it. Season with salt and pepper, if necessary.

(recipe from Hello Fresh)

089 Stuffed chicken breast with pasta

Ingredients (for 2 ppl):

• 2 chicken breast fillet
• 125 g of herb cream cheese
• 200 g of spirelli
• 1 bell pepper
• 100 ml of cream
• 1 g of paprika powder
• 1 shallot
• 2 wooden toothpicks
• oil, salt, pepper

Preheat the oven on 180°C. Cook a pot of salted water.

Wash and dry the chicken breast. Cut a pocket in them on the side and fill with herb cream cheese. Close with a toothpick. Place them in a oven form and pour a tablespoon of oil on each of the chicken breasts. Season with salt and pepper. Put in the oven for 20 minutes.

Cook spirelli for 8 minutes until "al dente" in the salted water. 

For the sauce, peel and dice the shallot. Cut the bell pepper in pieces. Fry all in pan with a tablespoon of oil. Add 100 ml of cream and 100 ml of water and then it should simmer for 10 minutes. Afterwards, puree the vegetables and let it boil again for a short moment. Season with salt, pepper and paprika powder.

Serve spirelli with chicken breast and sauce.

(recipe from Hello Fresh)

088 Honey rosemary chicken with bell peppers

Ingredients (for 2 ppl):

• 400 g of chicken breast
• 1 bell pepper
• 1 poree
• 1 branch of rosemary
• 20 ml of soy sauce
• 4 parsnips
• oil, honey, butter, salt and pepper

Wash, peel and cut poree, parsnips and bell peppers. 

Melt two tablespoons of butter and fry the vegetables. Add 100 ml of water, salt and pepper and let it simmer for 5 minutes. 

Hack rosemary needles and mix it with 10 g of honey, 20 ml of soy sauce and pepper. 

Wash and dry the chicken breast and cut it in 2 cm big pieces. Fry from all sides in a pan with oil. Add the marinade and let the chicken caramelise briefly.

Serve chicken with the vegetables.

(recipe from Hello Fresh)

087 Rumpsteak cross and vegetable packs

Ingredients (for 2 ppl):

• 300 g of rumpsteak
• 1 carrot
• 50 g of Emmentaler cheese
• 50 ml of cream
• 100 g of mangetout
• 1 zucchini
• 80 g of corn flakes
• 1 garlic glove
• 1 g of paprika powder
• alu foil, oil, salt, pepper

Peel carrot and cut in thin slices. Mix the cheese, corn flakes, carrot and cream. Season with salt, pepper and paprika and let it rest. Preheat the oven to 180 °C.

Wash zucchini and cut in 2 cm big pieces. Clean mangetout and cut in pieces. Peel and half garlic glove.

Prepare two foil package with the vegetables. Add a tablespoon of oil, salt and pepper. Close the packages well and cook for 12-15 minutes in the oven.

Fry the rumpsteaks in a hot pan with two tablespoons of oil from both sides for 1 minute. Season with pepper. Put the corn flakes mixture on top of the steaks and then put them in the oven.

If you like the steak medium, let it in the oven for 8-10 minutes, for well done ca. 15 minutes.

(recipe from Hello Fresh)

086 Fried tortellini in tomato-ginger-sauce

Ingredients (for 2 ppl):

• 400 g of tortellini
• 1 onion
• 2 carrots
• 1 g of nutmeg
• 10 g of ginger
• 5 g of flour
• 340 g of diced tomatoes (1 glas)
• oil, salt, pepper, sugar

Peel onion and cut in small pieces. Peel carrots and cut in thin stripes.

Heat 2 tablespoons of oil in a pan. Add tortellini, onion and carrot stripes and fry on medium heat for 8.10 minutes. Turn from time to time. Season with salt, pepper and nutmeg.

Peel ginger and cut in small dices. Heat another tablespoon of oil in another pan. Fry the ginger briefly, dust with flour and stir well. Add tomato dices, let it boil up and season with salt, pepper and a pinch of sugar.

Serve tortellini and vegetables with tomato sauce.

(recipe from Hello Fresh)

085 Saint Martin's/ Christmas Goose

Here a recipe for the traditional German Christmas lunch. The dish is served at our home also on St. Martin's Day and New Year. You should start the cooking a day before you wanna eat the goose.

Ingredients (for 4 ppl):

• Goose (4,4 kg)
• 10 small onions
• 2 Apples
• A bunch of mugwort
• Marjoram
• Salt
• 2 bouillon cubes
• 1 jar of red cabbage
• Grated apple
• Onion
• 3 cloves
• white wine
• 2 packages of potato dumpling dough
• starch

Peel onions. Boil in water with a bunch of mugwort for 5 minutes. Drain off the water.

Unfreeze the goose. Open the package. Take out all the fat you can grap. As well as the bag with the innards. Boil water and scald the goose from inside and outside. Hack off the wings. Then rub the goose with salt in and out and also use the marjoram inside. Fill the goose with apples and onions. Close the goose with cooking needles from both sides. Alternatively sew it up. 

Put a goose pot on the stove with geese ladder inside and place the goose on top. Add water, bouillon cubes, wings and innards. Cover with marjoram. Close the lid and let it cook for at least 2 hours. Keep cold overnight. 

Skim off the grease the next day. Then put the goose in the preheated oven at 220*C. Let it in there for an hour. After three quarters turn it around. If it is not yet cross, grill it for another 10 minutes. Spray it with water from time to time.

Put the cabbage in a pot. Add a peeled onion with 3 cloves and heat it for 10 minutes. Then add a spoon of goose grease, grated apple and a small glass of wine. Heat for another 3 minutes. 

Heat a big pot of salted water. Make balls out of the potato dumpling dough and role in starch. Turn down the heat on the boiling water and add the potato dumplings. Let them in there until they swim on the surface. 

Fill the sauce in small pot and keep it cold. Skim off grease again. Add half a cup of milk and two spoons of starch. Season with salt and pepper. 

Serve goose leg or breast with potato dumplings, cabbage, onions and sauce.

084 Ricotta Gnocchi with sage and mushrooms

Ingredients (for 2 ppl):

• 250 g of ricotta cheese
• 1 egg
• 40 g of parmesan cheese
• 100 g of flour
• 200 g of brown mushrooms
• 2 stalks of sage
• butter, oil, salt and pepper

Clean and cut mushrooms in halves. Heat 20 g of butter and a tablespoon of oil in a pan. Sauté mushrooms for 5 minutes until they are brown and soft. Add sage and sauté for another two minutes. Season with salt and pepper. Take from stove.

Boil salted water for the gnocchi. Take egg yolk and mix it with ricotta, a quarter tablespoon of salt and parmesan. Add 75 g of flour and mix it until you get a sticky dough. 

Cover your working space and hand with the remaining flour. Take a spoonful of dough and form it into a roll. Cut it into small dough pillows. 

Reduce the heat of the water so that it simmers just a little bit. Put the gnocchi in the water and stir them. LEt them steep until they start swimming on the surface. Take them out quickly and add them to the sauce. 

Heat everything briefly and serve it.

(recipe from Hello Fresh)

083 Fagiolini with guacamole-bolognese

Ingredients (for 2 ppl):

• 300 g of fagionlini noodles
• 200 g of minced beef
• 2 tomatoes
• 1 glas of diced tomatoes
• 2 g of chili flakes
• 2 g of cumin
• 1 avocado
• 1 onion
• 1 garlic glove
• oil, salt, pepper, sugar

Boil salt water for the noodles. Peel and dice onions. Boil fagiolini for 8 minutes al dente.

Heat oil and sauté the beef for 5 minutes. Season with salt, pepper and cumin.

Sauté onion and garlic shortly and add diced tomatoes. Let it simmer for 5 minutes. Season the sauce with salt, chili flaes and a pinch of sugar.

Wash and dice tomatoes. Cut the avocado and take out the stone. Dice the pulp and mix it with the tomato. 

Mix noodles and sauce and place it on plates. Top it with tomato-avocado-dices.

(recipe from Hello Fresh)

082 Chicken with risotto and rucola

Ingredients (for 2 ppl):

• 2 chicken breast fillets
• 50 g of cherry tomatoes
• 200 g of risotto rice
• 1 onion
• 1 garlic glove
• 75 g crème fraîche
• 50 g of rucola
• 40 g of grated Parmesan cheese
• 1 bouillon cube
• salt, pepper, olive oil, butter

Peel and dice onion and garlic. Sauté them in a pot with butter. Dissolve the bouillon cube in 400 ml of water.

Add the rice to the pot and sauté it shortly. Add bouillon. stir it and let it boil down. Sample the rice after 15-20 minutes. 

In the meantime, prepare the chicken breast with salt and pepper and fry from both sides for 6 minutes in oil. Shortly before ready add the cherry tomatoes. 

Refine the risotto with parmesan and crème fraîche  and season with salt and pepper.

Serve the risotto on a flat plate and decorate with rucola and cherry tomatoes. Top the risotto with chicken breast.

(recipe from Hello Fresh)

081 Penne with sliced meat

Ingredients (for 2 ppl):

• 200 g of turkey breast
• 200 g of Penne
• 2 shallots
• 200 ml of cream
• 1 g of bell pepper powder
• 2 stalks of parsley
• oil, salt, pepper, vinegar

Boil salt water and cook the penne for 8 min. Peel and dice shallots. Wash, dry and slice the turkey breast. Wash parsley, pluck the leaves and ack them.

Heat oil in the pan and fry the meat. Take it out and sauté the shallots in oil. Add cream and let the sauce simmer on low heat until creamy. Put the meat back in and add parsley and bell pepper powder. Season with salt, pepper and some drops of vinegar.

Serve Penne on a deep plate and pour the sauce over the noodles.

(recipe from HelloFresh)

080 Mediterranean meatballs with green beans and rice

Ingredients (for 2 ppl):

• 120 g of rice 
• 200 g of minced beef
• 1 onion
• 100 ml of apple juice
• 45 g of sliced olives
• 1 egg
• 5 g of herbs de Provence
• 100 ml of cream
• 1 glas of diced tomatoes
• 100 g of cherry tomatoes
• 100 g of green beans
• 50 g of breadcrumbs
• Oil, salt and pepper

Peel and dice onion. Mix half of the onion with the meat, olives, egg and herbs. Add breadcrumbs and form 15 small meatballs out of it. Put them in an oiled oven form.

Boil salted water and cook rice in low heat for 15-20 minutes. Preheat the oven to 180*C.

Sauté the remaining onions in oil, add apple juice and let it simmer until the liquid reduced a bit. Add tomato dices and cream, let it cook again, then season with salt and pepper. Pour the sauce over the meatballs and decorate it with cherry tomatoes. Put in the oven for 15 minutes.

Wash beans and cut tips. Add beans 5 min before the cooking time of the rice ends. Drain off the water of beans and rice. Serve with the meatballs on top.

(recipe from HelloFresh)

079 Pumkpkin soup

Ingredients (for 4 ppl):

• 1 Hokkaido pumpkin
• 1 onion
• 1 garlic glove
• 400 ml coco milk
• 20 g of ginger
• 50 g of pumpkin seeds
• 100 ml of orange juice
• 5 g of curry powder 
• 1 g of cayenne pepper
• 1 bouillon cube
• oil, salt, pepper

Dissolve a bouillon cube in half a liter of water. Peel and dice onion and garlic.

Cut the pumpkin and remove the seeds with a spoon. Dice the pumpkin and saute it with onion and garlic in oil. for 5 min. Then add the bouillon.

Let the pumpkin simmer 10-15 min with the lid on until it's soft. Peel and grate ginger. Roast the pumpkin seeds without oil.

Add the coco milk to the soup and puree it. Let the soup boil again. Add ginger and season with salt, pepper, curry and cayenne pepper. 

Serve the soup with the roasted pumpkin seeds.

(recipe from HelloFresh)

078 Spaetzle with tomato celery salad

Ingredients:

• 400 g of spaetzle
• 100 g of Emmentaler cheese
• 2 onions
• 150 g of spinach
• 250 ml of milk
• 4 tomatoes 
• 1/4 bundle of chives
• 1 rod of celery
• 1 g of nutmeg
• salt, pepper, aceto balsamico, sugar, oil

Boil a pot of salt water. Preheat the over to 180°C.

Wash tomatoes and cut in small slices. Wash celery and also slice. Wash chives and cut in small pieces. Marinate tomatoes with celery, chives, salt, pepper, a pinch of sugar, 2 table spoons of oil and vinegar.

Peel and dice onion. Wash spinach. Cook spaetzle according to the instructions. Drain in a sieve and put in a  oven form. Season with salt and pepper.

Brown the onion in a hot pan with oil. Add spinach and keep frying. Add milk and season with salt, pepper and nutmeg. Add the mixture to the spaetzle and mix it with half of the cheese. 

Top the spaetzle with the remaining cheese and bake for 8-10 minutes.

Serve the spaetzle with the tomato-celery salad.

(recipe from HelloFresh)

077 Asian Wok-Mix with chicken

Ingredients:

• 300 g of chicken breast
• 100 g of rice
• 1 broccoli
• 2 carrots
• 1 onion
• 1 bell pepper
• 5 g of curry powder
• 5 g of ginger
• 3 g of kurkuma
• 2 g of chili powder
• 40 ml of soy sauce
• oil, salt, pepper

Boil rice in salt water on small heat for 15-20 minutes. The drain off the remaining water. Peel ginger and grate.

Wash chicken breast, dry it and cut in small pieces. Marinate the meat in 2 table spoons of oil and soy sauce and add kurkuma, ginger, curry and chili.

In the meantime, clean and dice carrots, broccoli, bell pepper and onion.

Fry the meat in a pan with oil (best would be a wok), then put it on a plate. Saute broccoli for3-4 min, add the remaining vegetables and saute for another 5 minutes. Add meat and marinade and cook for another 3-4 minutes. Season with salt and pepper.

Serve rice with meat and vegetables.

(recipe from HelloFresh)

076 Spaghetti with minced meat and sour cream

Ingredients (for 2 ppl):

• 200 g spaghetti
• 100 g minced meat
• 1 spring onion
• 200 g sour cream
• 3 parsley stalks
• 3 g of bell pepper powder
• butter, oil, salt and pepper

Boil spaghetti in salt water for 8 minutes till al dente. Peel spring onion and dice it. Wash parsley, shake dry and chop.

Saute spring onion and minced meat in oil and season with oil and pepper. Reduce heat and keep the meat warm.

Take a small pot and melt 3 table spoons of butter. Take off the stove and add bell pepper powder. Put the sour cream in a small bowl and season it with salt and pepper.

Pour off the noodles and mix with minced meat and parsley. Serve on plates and top it with sour cream and bell pepper butter.

(recipe from HelloFresh)

075 Feta-Red Chard Tarte

Ingredients (for 2 ppl):

• 1 package of Pizza dough
• 20 g of chopped almonds
• 300 g of spinach
• 250 g of red chard
• 50 g of sunflower seeds
• 100 g of cream
• 3 eggs
• 1 g of nutmeg
• 120 g of feta cheese
• Oil, salt, pepper

Take a big pot of water and boil it. Preheat the oven to 180°C.

Prepare the pizza dough according to instructions and roll it out thin. Oil a small round form (ca. 20cm) and lay it out with dough. Cut the remaining dough in narrow stripes. Roast almonds and sunflower seeds separately in a pan without grease. Cover the dough with the almonds.

Wash and clean spinach and red chard. Cook the leaves in boiling water for only seconds until they collapse, rinse with cold water and drain them thoroughly. Chop the leaves and put them on the dough together with e feta cheese and sunflower seeds.

Mix cream, eggs and nutmeg and pour it over. Cover the tarte with the dough stripes and put it in the oven for 20 min until golden.

(recipe from HelloFresh)

074 Chicken with mashed sweet potato and back fruit

Ingredients (2 ppl):

• 300 g chicken breast
• 1 sweet potato
• 1 onion
• 300 ml of water
• allspice, chili, salt, pepper
• 6 juniper berries
• 2 stalks of thyme
• 1 bouillon cube
• 50 g back fruit
• 1 lemon

Peel sweet potato and slice and dice. Cover with water and salt and boil for 12-15 min until soft. Pour off the water and mash the potato. Season with salt, allspice and chili.

Grate the peel of the lemon. Peel the onion and cut it into eighth. Mash the juniper berries with the knife. Wash thyme and dry it. Dissolve bouillon cube in water in wide pot. Add thyme, onion and juniper berries, boil it and let it simmer with the lid on for 5 min. 

Wash chicken breast and pat it dry, salt and pepper it. Dice back fruit. Put the chicken breast in the buoillon and let it simmer another 15 min. After 8 minutes add the back fruit and lemon peel.

Serve chicken breast with mashed sweet potato, back fruit and sauce.

(recipe from HelloFresh)

073 Pork tenderloin with gnocchi in apple-mustar-sauce

Ingredients (for 2 ppl):

• 250 g pork tenderloin
• 2 spring onions
• 100 ml apple juice
• 75 ml water
• 100 g cream
• 400 g gnocchi
• 5 g flour
• oil, butter, mustard, salt, pepper

Wash spring onions, cut off the green for decoration later and cut the rest in small rings. Wash tenderloin and cut it in evenly 2 cm thick slices.

Preheat the oven to 80°C and keep a oven form ready. Boil the gnocchi according to instructions. Take a pan with oil and saute the tenderloins from both sides (each 3 min). Season them with salt and pepper and keep them hot in the oven.

Brown the onions in the same pan, dust it with flour and sauté. Deglaze it with apple juice and water, add cream and two tablespoons of mustard and let it boil.Reduce you and let it cook for 4 minutes. Season with salt, pepper and a pinch of sugar.

Melt butter in another pan, add drained gnocchi and fry until golden. Mix with sauce and serve together with tenderloins.

(Recipe from HelloFresh)

072 Banana-chocolate cake

Ingredients:

• 250 g sugar
• 250 g butter
• 3 eggs
• 300 g flour
• 2 tablespoons of baking soda
• 1 tablespoon of bicarbonate
• mark of a vanilla bean
• 100 g almonds (grated)
• 75 g chocolate (grated)
• 3 soft bananas
• Chocolate icing

Mix sugar, butter, eggs and bananas to a liquid dough. Then add flour, baking soda, bicarbonate, vanilla, almonds, chocolate and bananas. Fill the dough in a box shape and put in the pre-heated oven for an hour at 180 °C. Take the cake out of the box form and top with chocolate icing.

071 Filled eggplant roles

Ingredients:

• 1 eggplant
• 1 zucchini
• 150 g feta cheese
• Italian herbs
• salt, pepper
• wooden skewers
• olive oil
• basil leaves

Wash and clean eggplant and zucchini. Cut eggplant in long, thin slices. Wait 30 minutes. Cut zucchini in slices.

Crumble feta cheese and mix it with italian herbs, salt and pepper. Dry the eggplant slices with kitchen paper, put a teaspoon of the cheese cream on it and roll it. Fix it with a wooden skewer.

Heat a pan with olive oil. Place the rolls in it togehter with the zucchini slices and fry from all sides.

Serve with fresh basil leaves.

070 Mozzarella Lasagne

Ingredients:

• 1 serving of mozzarella
• 1 serving of vegetables (carrots, zucchini, tomato)
• salt, pepper
• basil leaves

Preheat oven to 200°C (convection 180°C).

Wash and clean the vegetables. Cut them in slices. Season with salt and pepper. Heat a pan and brown the vegetables briefly. Slice the mozzarella thinly.

Put a layer of zucchini in a lasagne form, cover it with mozzarella.

Layer this with tomato and carrots and then finish off the mozzarella on top.

Put the lasagne in the oven. It is ready after 15-20 min.

Before serving cover it with basil leaves.