Last week we had a couple evening with wonderfully exotic mango lentil soup and tender chermoula beef steak with hummus.

Mango lentil soup and beef steak with hummus

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We had a couple of nights back last week without a cellphone and babyphone, but with wonderful -exotic mango lentil soup and tender chermoula beef steak with hummus , a good bottle of wine and beautiful music.

Such evenings are worth gold! Because even if Tom slumbers well in the evening from 19 o'clock in his bed and sleeps until the morning - so really closing time you have a rare little family actually. The housework is waiting, the blog wants to be maintained and the program for the next day has to be planned. On evenings like this, there's only my husband and me and I enjoy this time together scary!

If things need to be done quickly or not, because I'm just too tired from Mama's Day, then I usually cook fast noodle dishes (for me also like the vegetable variant) or just throw everything in the pot, which is currently in the fridge. Yeah, dinner must have been around since Tom was really AWAY fast and easy.

Mango lentil soup and beef steak with hummus from the cookhouse

Surely, you're wondering what should be quick and easy on this menu? At first glance, I also thought: "Phew, that sounds complicated and after hours of work".I tend to cook for a whole football team. Especially when I'm hungry in the kitchen:)

I've just brought an hour for both recipes. Sure, normally I would have the evening too long, BUT I have the shopping and pondering a suitable recipe for our couple's evening saved. So I am very satisfied!

Indian mango lentil soup with lime yoghurt and crunchy papadam chips

The mango lentil soup was just to my liking and also has my husband, who does not really like soups , tasted very good.Finely dice the onion and garlic. Peel ginger and grate finely.

  • Wash the lime hot, rub the peel off and peel the lime Squeeze juice. Papadams break into quarters. Remove the mango from the water and chop it roughly.
  • Heat the oil in a saucepan sauté the onion cubes over medium heat for 1 minute.
  • ginger, garlic, 2/Add the mango and crumbled chilli and fry for 1 minute.
  • Then add lentils, coconut milk Add turmeric, 1 tbsp lime juice and 350 ml of warm water, bring to a boil and simmer for 13 minutes over medium heat. Season with 1/2 teaspoon salt and pepper to taste.
  • Meanwhile in one Heat up the pan 80 ml of oil vigorously and fry the papadam quarters crispy at high temperature for approx. 5 seconds. Then drain on kitchen paper.
  • In a bowl of yogurt with 1 tbsp lime juice and 1 tsp Mix TL lime peel. Season with 1/4 tsp salt and pepper to taste.
  • The Soup of Remove the heat and season with 1 teaspoon of salt. Add 1/3 of the yogurt and puree the soup with a purée.
  • Mango Arrange lentil soup in deep plates and garnish with mango.Wash the lemon off hot, rub the skin and squeeze out the juice. Cut the cucumber into cubes of approx. Peel garlic and finely chop. Cut the spring onion into fine rings.
  • Drain the chickpeas and catch the liquid. Cut hot peppers into fine rings. Set aside a few mint tips for decoration. Pluck the coriander and mint leaves from the stems and chop them roughly.
  • In a small Heat 2 tablespoons of oil and fry spring onion for 1/2 minute at medium temperature. Add 200 ml of water and 1/2 tsp salt and bring to a boil.
  • Next Remove the pan from the heat, stir in the couscous, 3 tablespoons of oil and 1/4 teaspoon of salt and let it steep for 10 minutes. Meanwhile rinse off beef steaks, dab dry and season with 1/4 teaspoon salt and pepper all around.
  • Let it taste you! Maybe some of you are looking for delicious recipes just before Easter, away from the classic Easter menu. I can really recommend both recipes!

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