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)