Fruit recipes

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Apricot Soup with Kiwifruit
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Ingredients (for four persons)

butter
500 g fresh apricots
4 cl apricot liqueur
4 tbsp honey
1/8 l apricot nectar
½ l kefir
500 ml creamy soured milk
juice of a lemon
1 packet vanilla sugar
apple syrup for sweetening
1 cup oat flakes
1 kiwifruit

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Preparation

Remove the seeds from the apricots, cut the apricots into small cubes and stew them in butter. Drizzle with apricot liqueur according to taste and time of day, add honey and apricot nectar and bring to the boil. (The apricot liqueur can be replaced with apricot nectar.)
Puree the ingredients and allow to cool.
Mix the apricot preparation with the soured milk, lemon juice, vanilla sugar and kefir and season to taste with apple syrup.
If necessary, place the soup in the refrigerator for further cooling.
Roast the oat flakes in a pan without oil, peel the kiwifruit and cut into thin slices.
After the soup has cooled down, sprinkle with the roasted oat flakes and garnish with the kiwifruit slices.

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Chicken Salad with Grapefruit
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Ingredients (for 4 persons)

1 butterfly chicken breast
1 pink grapefruit
1 small radicchio lettuce
1 small red oakleaf lettuce
1 normal-sized butterhead lettuce
80 grams of ‘Asiamix’ sprouts (mungo, lentil and soy sprouts)

Dressing:
ground lemongrass, olive oil, soy sauce, white balsamic vinegar, some satay sauce, lemon juice, some chopped fresh coriander
Spices for chicken:
Lemongrass, ginger, cumin

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Preparation:

Divide the lettuce heads into leaves, wash and drain as usual and distribute in a large salad bowl. Add the sprouts (if ‘Asiamix’ is not available, you may just use soy sprouts).

Divide the chicken breast into halves, rub the meat with salt, ginger, ground mustard seeds, lemongrass and cumin. If possible, use ground spices. Fry the chicken breast slowly in butter, put it aside to cool.

Fillet the grapefruit, then sauté briefly in a pan with a little butter and sugar.
 
For the dressing, mix olive oil, white balsamic vinegar, soy sauce, some satay (peanut) sauce, lemongrass, lemon juice, coriander and salt.

Mix the salad with the dressing, slice the hot or cold chicken breast, place on top of the salad and cover with the grapefruit fillets.

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