Lamb stew with figs
For 4 people:
400 g Hokkaido pumpkin
250 grams of potatoes
150 g brown mushrooms
6 small figs
500 g lamb (e.g. lamb salmon)
2 tbsp olive oil
Jodsalz
pepper from the grinder
300 ml vegetable stock (instant)
200 ml coconut milk
0.1 g saffron threads
150 g thin flatbread
1. Wash the pumpkin thoroughly. De-seed and chop with skin. Peel, wash and dice the potatoes. Clean and halve the mushrooms. Wash figs and cut into quarters. Rinse the lamb, pat dry and dice. Heat olive oil in a pot. Fry the meat in it until crispy. Season with salt and pepper.
2. Take out meat. Then sauté the pumpkin and potatoes in the pot. Mix the vegetable stock and coconut milk with the saffron and add. Add the meat back to the vegetables . Bring everything to a boil and cook for about 20 minutes. Add figs and mushrooms. Cook for another 7 minutes. Season with salt and pepper and serve with flatbread.
Approx. 40 minutes – per person: approx. 520 kcal – E 46 g, F 14 g, KH 53 g – Cholesterol: approx. 125 mg
Table of Contents
Saffron mascapone cream with caramelized apples
For 4 people:
3 tart apples
50 grams of sugar
2 tablespoons port wine
125 g Mascarpone
0.1 g saffron threads
250 g Naturjogurt
1 tbsp honey
40 g wholemeal biscuits
20 g whole hazelnuts
1. Wash the apples and remove the core with an apple corer. Cut the apples into thin slices. Heat the sugar in a pan and let it caramelize. Sauté apple slices in it for about 2 minutes. Deglaze with port wine. Remove from the stove and let cool down a bit.
2. Mix the mascarpone with the saffron and yoghurt evenly. stir in honey. crush biscuits. Roughly chop the nuts and mix with the biscuits. Arrange the apple slices with the yoghurt cream and biscuit mixture in small bowls and serve. Tip: For children, replace the port wine with the same amount of apple juice.
Approx. 35 minutes – per person: approx. 350 kcal – E 7 g, F 20 g, KH 35 g – Cholesterol: approx. 47 mg
Information about saffron
In order to win 500 grams of saffron, 80,000 flowers must be harvested – it is not for nothing that saffron is considered the most expensive spice in the world! Luckily, 0.1 grams (approx. 1.70 euros) is enough for four people.
Origin
The saffron crocus is mainly cultivated in the Mediterranean region, e.g. B. in Morocco and Spain, and planted in Iran. At dawn, three of the valuable deep red flower stigmas are plucked off by hand and then dried. Tip: Prefer saffron threads – with ground saffron there are sometimes deceptive packages: A cheaper spice is mixed with the powder.
Flavor
The flavors vary depending on the origin of the pistils. Saffron tastes earthy, slightly spicy, somewhat flowery, but still intense and fine. Caution: from 15 grams, saffron can be deadly!
Use
Particularly suitable for rice and fish dishes as well as vegetable curries. Mini-Meng are enough to yellow dishes
