Exotic Red Curry Soup “Cupid`s Arrow“

Ingredients for 2 servings:
1 Small boneless chicken breast (about 120 g)
1 Red chilli pepper
1 Stalk of Lemongrass
2 Tsp. Vegetable oil
800 ml Vegetable broth (3 Tsp. Instant)
100 ml Tomato juice
1 Tsp. Red curry paste
1 Red bell pepper
100 g button mushrooms
200 g Bamboo sprouts
Salt
Pepper
1/4 Tsp. Ground ginger

Preparation:
Cut chicken breast into strips. Finely dice chilli pepper and cut lemongrass into large pieces. Heat oil in a pot and sauté chicken, chilli pepper, and lemon grass, stirring constantly, for 3 minutes. Deglaze with broth and tomato juice. Stir in curry paste and simmer about 10 minutes. Cut bell pepper into thin strips and quarter the mushrooms. Add vegetables and cook for about 5 more minutes. Remove lemongrass and season with salt, pepper, and ginger. Serve.
Prep time: About 15 minutes, Cooking time: About 20 minutes
Per serving: Joule/Calories: 1113/266, Protein: 33,5 g, Fat: 12 g, Carbohydrates: 6 g

Jacobs Mussels in Lime-Prosecco Cream Sauce

Ingredients for 2 servings:
2 Shallots
1 Clove of garlic
2 Tbsp. Butter
125 ml Prosecco
150 ml Cream
125 g Red band noodles
Salt
1/2 untreated lime
Pepper
50 g Arugula
1 Tbsp. Clarified butter
250 g Jacobs mussel flesh
Coarsely ground pink pepper (e. g. Fuchs brand)
1 Tbsp. red caviar
Pepper

Preparation:
Peel shallots and garlic clove, finely dice shallots and press garlic clove. Heat butter, sauté shallots in the butter until glassy and add the garlic. Deglaze with Prosecco and cook until somewhat reduced. Add cream and simmer about 10 minutes. Cook noodles in boiling water until done. Peel a bit of zest from the lime. Press out the lime. Strain sauce through a sieve, place into a pot and season with lime juice, salt and pepper. Trim, wash and spin-dry the arugula and tear into small pieces. Heat clarified butter and sauté mussels on all sides, then add to the sauce and cook for about 3 minutes. Arrange noodles on plates with Jacobs mussels and sauce. Garnish with pink pepper, caviar and arugula and serve with lime slices (optional).
Prep time: About 10 minutes, Cooking time: About 20 minutes
Tip: Fresh shrimp can be substituted for the Jacobs mussels.
Per serving: Joule/Calories: 3654/870, Protein: 26,6 g, Fat: 57 g, Carbohydrates: 55 g

Duck Breast with Orange Sauce and Mashed Sweet Potatoes

Ingredients for 2 servings:
150 g Sweet potatoes
60 g Potatoes
Salt
1/4 Red pepperoni pepper
1 Small Piece of ginger (about 1 cm)
1 Small Duck Breast
Salt
1 Tsp. Vegetable Oil
50 ml Duck Stock
30 ml Dry White wine
Juice of 1 orange
50 ml Cream
White pepper
100 g Sugar snap peas
1/2 Tsp. Butter

Preparation:
Peel and dice sweet potatoes and potatoes and boil about 20 minutes in water with salt. Seed pepperoni pepper, wash and slice into rings. Peel and grate ginger. Preheat electric oven to 180 degrees Celsius. Wash duck breast and pat dry, cut diamond shapes into skin and rub salt all over. Heat oil and fry duck breast with the skin side down over medium heat until crispy, remove from pan and place with skin side up on the oven rack with a pan underneath to catch drippings. Roast for about 15 minutes in the oven (electric and gas ovens 180 degrees Celsius/level 3, Convection oven 160 degrees Celsius). Add pepperoni rings to the remaining pan drippings, cook a few minutes then deglaze with duck stock, wine, and orange juice. Add ginger and cook about 5 minutes until reduced. Add 50 ml cream, heat through and season sauce with salt and white pepper. Blanche sugar snap peas in boiling salt water about 2 minutes and toss in melted butter. Drain potatoes and sweet potatoes and mash with remaining cream and season with salt and white pepper. Slice duck breast and serve with mashed potatoes, sauce, and sugar snap peas. Garnish with pink peppercorns (optional).
Prep time: About 20 minutes, Cooking time: About 40 minutes
Per serving: Joule/Calories: 2267/541, Protein: 24,2 g, Fat: 33 g, Carbohydrates: 33 g

Almond Paste Mousse

Ingredients for 2 servings:
100 g Almond paste
100 ml Milk
Juice of 4 oranges (= 400 ml)
2 Tbsp. Eggnog
3 Leaves of gelatine
2 Egg whites
1 Pinch of salt
100 ml Cream
4 Tsp. Sugar
1 Tsp. Brown sugar
1/2 Tsp. Cornstarch
1 Orange
20 g Semisweet chocolate

Preparation:
Crumble almond paste and puree finely together with milk, 100 ml of orange juice, and eggnog. Dissolve gelatine according to package directions and fold into almond paste mixture. Beat egg whites with salt and cream with sugar until stiff. Fold both into the almond paste mixture. Fill into a tall narrow container and chill for about 6 hours. For the sauce, bring remaining orange juice and brown sugar to a boil. Thicken the sauce with cornstarch mixed with a little bit of water. Peel orange and cut into slices. Melt chocolate in a double boiler and decorate plate with the chocolate. Arrange the orange slices on the place with the Mousse and top with the sauce. Garnish with Amaretto hearts and lemon balm or mint leaves (optional).
Prep time: About 20 minutes, Chilling time: About 6 hours
Tip: For true “chocoholics“ the dessert can also be served with chocolate sauce.
Per serving: Joule/Calories: 2963/707, Protein: 15,7 g, Fat: 34 g, Carbohydrates: 79 g

Amaretto Hearts

Ingredients for 12 hearts:
50 g Ground almonds
125 g Flour
1 Pinch of salt
50 g Confectioner’s sugar
65 g Margarine or butter
1 Tbsp. Amaretto
1 Egg yolk
1 Drop of Bitter Almond Oil
Flour for the work surface

Preparation:
Preheat electric oven to 200 degrees Celsius. Combine almonds, flour, salt, Confectioner’s sugar, margarine or butter and Amaretto in a bowl. Mix egg yolk with bitter almond oil, add to almond and sugar mixture and work into a smooth dough. Wrap in foil and chill about 30 minutes. Line a backing sheet with parchment paper. Roll dough in portions on a floured work surface to a thickness of one-half centimetre. Cut heart shapes out, place on backing sheet and bake in oven about 6 to 8 minutes (electric and gas ovens: 200 degrees Celsius/level 4, convection oven 180 degrees Celsius).
Prep time: About 15 minutes,
Chilling time: About 30 minutes,
Baking time: About 6 to 8 minutes
Tip: If desired, garnish hearts with melted white chocolate.
Per serving: Joule/Calories: 125/30, Protein: 0,5 g, Fat: 2 g, Carbohydrates: 3 g