Fruit recipes
Ingredients (for four persons):
160 g grapes, blue or read
160 g grapes, white
500 g chicken breast fillets
3 tablespoons oil
500 ml vegetable broth
200 g natural yoghurt
2 teaspoons flour
salt and pepper
some lemon juice
Preparation:
Cut the grapes into halves and remove the seeds. Cut the chicken breasts into cubes and gently roast in the oil. Add the vegetable broth. Mix the flour with the yoghurt, stir into the broth and boil up.
Add the grapes and leave to simmer for about 5 minutes. Season with salt, pepper and lemon juice.
Ingredients (for four persons)
50 g onions
2 cloves of garlic
1 stalks of lemongrass
2 chillies, fresh
20 g ginger, fresh
1/2 teaspoon peppercorns, black
1 tablespoon parsley, chopped
1 tablespoon oil
700 g sweet potatoes
600 g papayas
300 g peapods (shelled approx. 150 g)
300 ml vegetable broth
400 ml coconut milk
1 teaspoons salt
30 g coconut flakes
Preparation
Peel and chop the onions and the garlic. Cut the lemongrass into fine rings. Cut the chillies in halves, remove the seeds and the membranes and chop the pulp. Peel the ginger and finely grate it. Grind the onion, garlic, chillies, lemongrass, ginger, peppercorns and parsley to obtain a creamy mass.
Peel the sweet potatoes and cut into cubes of 1.5 cm. Peel the papayas, cut into halves and remove the seeds (with the help of a spoon). Cut the pulp into cubes of 2 cm. Peel the peas, scald them in boiling salted water and chill under cold water.
Heat the oil and gently roast the spice paste for 3 minutes while stirring. Add the papaya cubes, the vegetable broth and the coconut milk; stir and leave to simmer at a reduced heat for about 20 minutes. Add the sweet potatoes and leave to simmer for 15 minutes, then add the peas and leave to simmer for another 5 minutes. Do not forget the salt.
In a non-stick pan, gently roast the coconut flakes without fat. Serve the vegetable curry in portion-sized bowls and garnish with the coconut flakes.
