105 Pasta Verde with aubergine and sage-soy-tomato salsa

Ingredients (for 2 ppl):

• 250 g of Tagliatelle Verde
• soy sauce
• 1 stalk of sage
• 1 stalk of thyme
• 1 stalk of rosemary
• 1/2 chili pepper
• 1 garlic clove
• 1 aubergine
• 4 tomatoes
• 20 g of butter
• salt, pepper, olive oil

Season pasta water with a tablespoon of soy sauce and boil it. Pluck the herbs and hack all as well as chili pepper and garlic. Fry in a pot with olive oil and then add 2 tablespoons of soy sauce after 3-4 minutes.

Wash and dice tomatoes, put in the pot with herbs and let simmer on medium heat. Season with salt and pepper.

Boil tagliatelle verde al dente. After some minutes take some pasta water and add to the tomato sauce.

Wash and dice aubergine. Then fry in a pan with three tablespoons of olive oil. Season with salt and stir again.

Dice butter. Drain off the water from the pasta. Mix with salsa and butter. Top with aubergine dices.

(recipe from Hello Fresh)

104 Sliced turkey with mie noodles and mushrooms

Ingredients (for 2 ppl):

• 300 g of turkey cutlets
• 4 spring onions
• 1 garlic clove
• 150 g of mushrooms
• 200 ml of coconut milk
• 2 stalks of coriander
• 10 g of curry paste
• 125 g of mie noodles
• 2 eggs
• 3 g of sambal oelek
• 2 g of cornstarch
• salt, pepper, oil

Boil the mie noodles in salt water according to instructions. Then drain off the water.

Wash turkey cutlets and cut into stripes. Wash spring onions and cut in 1 cm thick rings. Peel and dice garlic. Wash and cut mushrooms in quarters.

Fry turkey stripes in a pan with oil. Add garlic, spring onions and mushrooms and fry for 3-5 min. Season with salt, pepper, samba oelek and curry paste.

Heat oil in another pan and fry eggs under stirring. Add coriander leaves and mie noodles. Season with salt and pepper.

Add coconut milk to the meat. Mix up cornstarch with two tablespoons of water, then add to the sauce. 

Serve mie noodles on a deep plate and top it with slices turkey.

(recipe from Hello Fresh)

103 Lamb on arabic Bulgur salad

Ingredients (for 2 ppl):

• 200 g of lamb meat
• 150 g of bulgur
• 1 vegetable bouillon
• 1/2 cucumber
• 100 g of cherry tomatoes
• 1 garlic clove
• 1/2 aubergine (or 1 bell pepper)
• 1 stalk of parsley
• salt, pepper, olive oil

Heat 150 ml of water, add the bouillon cube and bulgur. Let simmer until al dente.

Wash aubergine, cucumber, tomatoes and parsley and then dice all. Mix vegetables, a tablespoon of olive oil and bulgur. Season with salt and pepper.

Cut lamb in stripes and fry in a pan for 6-8 minutes. Peel garlic, hack thinly, and fry briefly. Season with salt and pepper.

Serve bulgur salad and top with lamb stripes. 

(recipe from Hello Fresh)

102 Mozzarella stuffed veal cutlets with tricolore rice

Ingredients (for 2 ppl):

• 1 shallot
• 1 garlic clove
• 1 mozzarella
• 240 g of veal cutlet (4 pieces)
• 1 tomato
• 150 g of pureed tomatoes
• 1 stalk of rosemary
• 1 stalk of thyme
• 10 g of tomato paste
• 150 g of tricolore rice
• 4 small wooden picks
• salt, pepper, olive oil, vinegar

Heat a big pot of salt water. Cook rice on low heat for 15-20 minutes and then pour away the remaining water.  Slice mozzarella and tomato in 4 slices. Peel shallot and garlic, then dice fine. Take of rosemary needles and thyme leaves from stalks and hack them.

Use a tenderizer to make the veal cutlets really thin. Season with salt and pepper. Place a mozzarella and tomato slice in the middle of each cutlet, roll and fix with a wooden pick. 

Heat 2 tablespoons of olive oil in a pan and fry veal rolls from all sides on medium heat. Then take out of the pan.

Fry garlic and shallot in the same pan, add tomato paste and fry briefly. Add rosemary, thyme veal rolls and pureed tomatoes. Season with salt, pepper and vinegar, then let simmer for 6-8 minutes.

Serve rice on a plate and top it with veal rolls and tomato sauce.

(recipe from Hello Fresh)

101 Couscous with chicken and fried vegetables

Ingredients (for 2 ppl):

• 100 g of mushrooms
• 1 aubergine (or alternatively 2 bell peppers)
• 2 onions
• 2 tomatoes
• 50 g of almonds
• 200 g of chicken breast
• 150 g of couscous
• 1 cube of chicken bouillon
• 2 g of cinnamon
• salt, pepper, olive oil

Wash and clean mushrooms. Wash tomatoes and aubergine, then dice them. Peel onions and cut in dices.

Hack almonds. Wash meat and dry it, then cut in stripes.

Heat oil in a pan and fry meat and vegetables for 5 minutes. After 2 minutes add almonds and season with salt and pepper and a bit of cinnamon.

Heat 250 ml of water with half of the bouillon cube and a teaspoon of olive oil. Then add couscous and close the pot with a lid. Take it off the stove and stir from time to time.

When the couscous absorbed all the water, then serve with meat and vegetables.

(recipe from Hello Fresh)

100 Pesto chicken breast with goat cheese and mashed ginger-potatoes

Ingredients (for 2 people):

• 2 pieces of chicken breast
• 50 g of tomatoes
• 20 g of pine nuts
• 100 g of spinach
• 1 garlic glove
• 100 g of rounded goat cheese
• 4 potatoes
• 1 ginger tuber
• 200 ml of cream
• 1 onion
• oil, salt, pepper

Peel onion, ginger and potatoes and cut in 1 cm big dices. Stew onion and potatoes in a pot with two tablespoons of oil for 5 minutes. Add ginger dices and season with salt & pepper. Stew for another 5 minutes. Add cream and boil 15-18 minutes until cooked. Puree all short before serving. Preheat the oven to 180°C.

Dice tomato and garlic and roast pine nuts in a pan without fat. Puree tomato, garlic, pine nuts and 4 tablespoons of olive oil. Season the pesto with salt and pepper.

Wash and dry the chicken breasts and fry in a pan with oil from both sides for 2-3 minutes. Put in an oven form and cover with the pesto. Put in the oven for 10-14 minutes.

Wash and clean spinach and cut of the stalks. Cut the goat cheese in 1 cm thick pieces. Stew the spinach in a pot with a tablespoon of oil, season with slat and pepper. Take off the stove after 3-4 minutes and cover with goat cheese. Add this mixture to the chicken breast 3-4 minutes before ready.

Serve chicken breast with ginger-potato puree.

(recipe from Hello Fresh)

099 Pork loin with gnocchi and tomatoes

Ingredients (for 2 ppl):

• 250 g of pork loin
• 300 f of gnocchi
• 2 stalks of parsley
• 50 ml of cream
• 1 leek
• 200 g of cherry tomatoes
• 1 avocado
• 1 lemon

Wash leek and cut in stripes. Wash tomatoes and cut in quarters. Wash parsley, take off the stalks and hack the leaves.

Boil salt water for the gnocchi and prepare according to instructions.

Wash pork loin, dry it and cut in 1 cm thick medaillons. Fry pork loin from both sides in a hot pan with oil for 2-3 min. Season with salt and pepper.

Peel avocado, remove the stone and cut in small dices. 

Fry leek and tomatoes en another pan with oil for 2 minutes, then add gnocchi and avocado. Season with lemon juice, parsley, pepper, salt and cream.

Serve pork loin with gnocchi and vegetables.

(recipe from Hello Fresh)

098 Fried potatoes and salad with caramelized walnuts and pear

Ingredients (for 2 ppl):

• 150 g of lamb's lettuce
• 1 pear
• 6 potatoes
• 50 g of walnuts
• vinegar, mustard, salt, pepper, sugar

Wash and peel potatoes. Cut in 1 cm big dices. Fry potato dices in a pan with oil and butter for 12 min.

For the dressing mix oil, vinegar, salt, pepper, mustard and a pinch of sugar. Add lettuce briefly before serving.

Peel pear and cut in pieces. Fry together with walnuts in butter. After 4 minues add a tablespoon of sugar and caramelize everything.

Season fried potatoes with salt and pepper. Serve potatoes with salad and dressing.

(recipe from Hello Fresh)

097 Italian Aubergine à la Chris

Ingredients (for 2 ppl):

• 1 garlic glove
• 1 onion
• 1 aubergine
• 1 glass of peeled tomatoes
• 1 package of mozzarella
• olive oil
• salt, pepper, rosemary

Peel garlic and onion and dice them. Fry for 2-3 minutes in oil, then take out of the pan and cover the bottom of an oven form with it.

Preheat the oven to 180°C.

Wash aubergine and cut in thin stripes. Fry in heated olive oil from both sides. In the meantime, put the peeled tomatoes in a pot and heat them. Season with salt, pepper and rosemary.

Put a layer of aubergine in the oven form, then tomato, then aubergine.

Cut the mozzarella in thin stripes and cover the aubergines with it. Put in the oven for 15 minutes, then serve it.