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.

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)