Fruit recipes

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Nectarines and Carrots Soup
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Ingredients (for four persons)

800 g carrots, cut into small cubes
800 g nectarines
4 onions, diced
4 tablespoons     oil
1 litre vegetable broth
salt
green pepper from the mill
chili flakes from the mill

 

 

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Preparation

Heat the oil to medium heat in a cooking pot and steam the onion dices for 2 minutes, then add the carrot cubes and steam for another 2 minutes. Add the vegetable broth and bring to the boil. Then simmer everything over a low heat for 15 minutes.

Cut off some slices of the nectarines for decoration purposes and put them in the refrigerator. Cut the remaining pulp into small cubes. After 15 minutes, add the cubes to the carrots and cook them together for 5 minutes. Turn off the heat, purée the soup and season to taste with the spices.

Serve the soup on plates, garnished with the nectarine slices.

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Pork Curry in Honeydew Melon with Wok Vegetables
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Ingredients (for four persons)

4 fresh peaches or nectarines
2 honeydew melons
1 kg pork loin
20 lettuce leaves
2 red peppers
2 green peppers
2 onions, chopped
4 garlic cloves, chopped
4 slices of fresh ginger
4 tablespoons rice wine
4 tablespoons dark soya sauce
2 teaspoons sugar
500 g fresh soya sprouts
2 tins of bamboo shoots
2 cups of cream
20 tablespoons olive oil
2 dried chilies
2 tablespoons starch
   salt
   pepper from the mill

 

 

 

 

 

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Preparation:

Cut the melons into two halves. Scrape out the flesh with a spoon and put it aside on a deep plate. Then cut the melons diagonally at the back so that they will not move on the plate.

Chop one of the onions and put it in a vegetable bowl. Cut the peppers into cubes, put the green peppers and half of the red peppers in the vegetable bowl, leaving the other half of the red peppers in a second bowl. Cut the garlic and the ginger into small cubes and put them in the first bowl. Cut the bamboo shoots into 2-3 cm long pieces. Mix the rice wine, soy sauce, sugar, and chopped chili in a small bowl.

Clean the loin, cut it into small cubes and put it in a bowl. Season with curry and a little salt. Spread the starch on top and drizzle with some olive oil. Mix everything well and let it stand.

Cut the flesh of the honeydew melons into small cubes and place in the second bowl. Dice the other onion and put it in the second bowl.

Heat 5 tablespoons of olive oil in the wok. Then briefly fry the soya seeds and the bamboo shoots. Add the contents of the first bowl and fry until done. Pour the prepared sauce over it, mix for 30 seconds, then put the vegetables into a fireproof dish and place them in the oven at about 90°C.  

Clean the wok and heat another 5 tablespoons of olive oil. Now fry the meat until it is completely white. Then put the contents of the second bowl over it and stir in. Fry for about 1 minute and turn over all the time. Then deglaze everything with the cream and simmer for about 10 minutes. Season the sauce.

Finally, place the two melon halves on a base of lettuce leaves on the plate and fill them with meat and sauce. Arrange the vegetables to the left and right of the melons and decorate with a few slices of peach or nectarines. Chinese rice goes very well with this dish.

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