Gambas with Ravioli and Chanterelle (Updated - v2)

 

For 2 to 3 persons

Preparation You'll need: a small pot with lid a pan with lid A hand-held blender
Ingredients (for ca. 150 g butter sauce) 120 g butter 2 medium sized shallots 50 mL white wine vinegar 50 mL dry white wine some salt, sugar, white pepper
Ingredients for the tomato sauce 300 g Gambas without shells 180 g Ravioli (with spinach) 180 g tomatoes 75 g Creme Fraiche 1 Tbsp. Cognac 70 mL Porto
Ingredients for the pan 20 g herbal butter 15g shallots (a small one) 250 g Chanterelle 75 g Creme Fraiche
First step Check that there is white wine in the fridge! For starters, peel the tomatoes, dice them and put them on the side. Doing the butter sauce Cut two shallots into small pieces and fry them in the small pot with some butter until they get glassy. Add vinegar and wine (50 ml ea.) and reduce to one third. Add a bit salt and sugar. Take 120 g butter, add one Tbsp. to the pot and whisk it on small heat with a wire whisk until the butter has molten. Repeat until all the butter has gone. Add white pepper to taste. The tomato sauce Put the tomatoes, 75 g Creme Fraiche, 1 tsp. Cognac and 70 mL Porto into the pot with the butter sauce. Bring it to boil then close the pot and let it simmer for half an hour on low heat for half an hour. In the meantime, if necessary, peel the cold gambas. Remove the head together with the vein. Put the gambas back into the fridge. Clean the chanterelle and if necesary, cut them in half. After half an hour, puree the sauce with the hand-held blender, set aside.
Frying the chanterelle and the ravioli Fry 15 g shallots (chopped) with the herbal butter for a minute until the get glassy, then add chanterelle and ravioli. Fry all that for 3 to 4 minutes on high heat so that the chanterelle lose liquid. Then add 75 g Creme Fraiche and let that simmer for another 5 minutes covered on low heat. In the meantime cook the gambas in the tomato sauce on medium heat until they are done (if they are pre-cooked 2 to 3 minutes should be enough, if they were still gray, around 5 to 6 minutes).

Ragout of Turkey Breast with Grapes (Updated - v2)

Turkey ragout goes best with Spätzle

Preparation time: approx. 45 minutes.
If you are making Spaetzle with this, you start with that.

Preparation For the Schnitzel, you'll need: a large pan
Ingredients (for 2 persons) 270 g turkey breast 150 g grapes (the green ones), seedless if possible Fresh Italian parsley 70 to 80 g brown button mushrooms 70 to 80 g oyster mushrooms 250 mL cream (in German 'süße Sahne', the one you make whipped cream out of, 30% fat!) 250 mL water 1 onion 4 to 5 Tbsp. gravy thickener for dark sauce (in Germany I'd buy Mondamin Fix Soßenbinder) Oil (sunflower or similar) Salt, plenty of black ground pepper
Preparation of the ingredients Prepare the dough for the Spätzle. Clean and cut 70-80 g each of oyster and button mushrooms into not too small pieces, chop a small onion, put both together on the side. Wash 150 g grapes and cut them in half (remove any seeds), roughly chop some parsley. Also set aside together. Finally, cut 270 g of turkey meat into bite-sized pieces.
Frying the meat Fry the meat cubes over a high heat in hot oil until nicely browned, then salt and pepper to taste and set aside.
Doing the sauce Add the mushrooms and onions to the uncleaned pan and fry everything over a good medium heat for 5 minutes (add a little oil again). Then add 250 ml each of water and cream and bring to the boil, now add 4-5 Tbsp Mondamin. Again salt and pepper to taste, don't be too shy with the pepper!
Getting there Have it boil up again and throw in the meat and the grapes/parsley and let it boil for a minute or two.

Stuffed Bell-Pepper

Will take approx. 75 minutes.

For two persons

Preparation You'll need: a large bowl to mix the stuffing a casserole dish
Ingredients (The main stuff) 2 red bell peppers 1 yellow bell pepper
Ingredients (Stuffing) 4 or 5 spring onions (stems and leaves) 1 to 2 Thai chilies (or 1 heaped teaspoon of chili flakes) 100-150 g mozzarella 2 to 3 ripe yellow peaches 300 g cream cheese approx. 50 ml white wine 80-100 g cooked ham (thin slices) 1-2 tsp. curry powder, salt, white ground pepper Cress to sprinkle on top, if you like
Put the peppers in the oven Wash and halve the peppers. Remove all cores and the white walls. Then, with the cut surface facing upwards, place in the oven mould and place in the oven for 20 minutes at 180℃. Meanwhile you can prepare the filling.
The filling Cut the spring onions and peaches into small cubes. Also cut 100 g ham and 1-2 chillies into small pieces. Put everything into the bowl and add 300 g cream cheese and 1-2 tsp. curry powder. Season to taste with salt and white ground pepper and mix everything well.
Stuff the peppers and put them in the oven. After 20 minutes, remove the peppers from the oven, leave the oven on. Pour away any water that has collected in the halves. Lightly salt and pepper the insides and then fill up with the filling. Now place it in the lightly buttered and salted dish, pour over approx. 50 mL of white wine and place the thinly sliced mozzarella on top of the filling. Bake the whole thing for about 30 minutes in the oven at 180℃. If you like, you can cut some cress over the pepper halves before serving. I like it a lot.

A light dish for spring and summer - with a chilled Rosé.