Fruit recipes
Ingredients (for four persons)
200 g pasta "farfalle"
salted water
3 tablespoons olive oil
1 courgette, peeled
1 onion
1 garlic clove
2 tomatoes
2 kiwis ("Gold"), peeled
2 teaspoons thyme, dried
3 tablespoons honey
1 tablespoon paprika powder
50 ml water
salt and pepper
Preparation:
Cook the noodles in the salted water, as per the producer's instructions, and allow to drain.
Cut the onion, pepper, courgette, tomatoes, garlic and kiwis into cubes.
Heat the olive oil in the pan and sauté the onions. Add approx. 50 ml of water, heat the pepper, courgette, tomato and garlic cubes in the water. Then add the thyme, paprika powder and honey.
After 5 minutes, add the pasta with the vegetable mix and season to taste with salt and pepper.
Finally fold in the kiwi cubes. Let the pasta dish cook for approx. 2 minutes more at moderate heat.
Ingredients (for four persons)
3 grapefruits (pink)
125 ml cream
125 g curd (low-fat category)
125 g cream cheese
5 tablespoons honey (liquid)
1 pinch of grated grapefruit peel
Preparation
This recipe should be prepared with pink grapefruits, since they have the right sweetness. Try to cut the grapefruits into two perfect halves. Squeeze the halves carefully. Carefully, because the empty grapefruit halves will later be used to serve the ice cream. Strain the juice through a fine sieve. With a grater, grate some zest from the third grapefruit.
Peel the third grapefruit, removing also the white pith and the membranes between the segments. The segments will later be used for the decoration and presentation of the ice cream.
Now whip the (preferably cold) cream until stiff. Stir the curd with the creamy cheese and juice (beginning with a little less than half the volume) as well as 3 tablespoons of honey and the grated grapefruit zest, until creamy. Add more juice to taste, ensuring that the mixture stays creamy and doesn’t turn into liquid. Then, with a whisk, carefully fold the cream into the mixture.
Slowly fill the mixture in the 4 empty grapefruit halves, then leave in the deep freezer for at least 2 hours.
Decorate the ice cream with the grapefruit segments and add the remaining honey with a spoon, forming lines on top of the ice cream.
