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)