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)