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)