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Chicken Breast Fillet with Cream Cheese Filling Wrapped in Ham

A tender chicken breast fillet with a Mediterranean filling, all coated in crispy ham. A wonderful mix of creamy cream cheese, low-fat meat, and fresh herbs!

Friends or parents come to visit. Do you want to be able to prepare something delicious and sit comfortably at the table instead of having to disappear into the kitchen all the time for the dish? Then try this savory stuffed and wrapped chicken breast fillet. Then you can be a relaxed hostess!

Ingredients for 4 persons

– 600g chicken breast fillet
– 200g cream cheese
– a handful of fresh basil
– Pesto Verde from the jar
– a layer of raw ham (e.g. Black Forest)
– 3 large tomatoes
– 1-2 balls of mozzarella
– Salt
– Pepper

Preparation

  1. Wash the meat, pat dry and divide or third the breast fillets – depending on the desired size. Also, make a slit on one side of each piece to create a pocket for the filling. Rub on all sides with salt and pepper.
  2. Finely chop the basil, and mix with salt, pepper, and cream cheese to form a creamy mass.
  3. Use a knife to spread a thin layer of pesto Verde into each pocket. Then distribute the cream cheese mixture into the pockets and wrap the raw ham around the breast fillet pieces. (Perhaps fix the edges of the pockets with a toothpick).
  4. Set up a pan with some olive oil and sear the filled chicken pockets in it so that the ham becomes crispy. Then remove the meat from the pan and place it in a casserole dish.
  5. Finely dice the tomatoes, finely dice the mozzarella and distribute both mixed over the chicken breast fillets. Drizzle some with olive oil. If desired, set aside and continue cooking in the oven at a later time.
  6. Cover the casserole dish with aluminum foil and place it in the oven at 200 degrees – on the middle shelf.
  7. Cook for about 15-20 minutes, then remove the aluminum foil for a few minutes and let the cheese brown a little. Serve and enjoy!

Useful additional knowledge

If you want more tomato flavor, you can replace the pesto Verde with pesto Rosso. Or simply put 1-2 pickled dried tomatoes in each bag. Zucchini and tomato rice is a good side dishes. Cook the rice, add the fried zucchini cubes, and season with a little tomato paste, olive oil, salt, and pepper.

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Food

Quark Berry Frost Ice Cream for Hot Days

Refreshing, delicious, and guaranteed without artificial additives. The quark and berry frost is almost like homemade ice cream, the shift change looks pretty and the dessert melts in the mouth of children and adults alike.

Hot weather, no ice cream machine, and the ice cream parlor the other day tasted more like aroma than real ingredients? Then just try this dessert. By the way, it also makes a great end to a nice dinner! The recipe itself is easy, but it will take some time.

Ingredients for 4 persons

  • 500g low-fat quark
  • 6 tbsp lemon juice
  • 80g and 3 tablespoons of sugar
  • 1 pinch of salt
  • 250g whipped cream
  • 300g frozen berries (wild fruit mix or raspberries taste best)
  • 75g butter
  • 150g butter biscuits

Preparation

  1. First, let the berries thaw sufficiently so that they can be pureed.
  2. Add 3 tablespoons of lemon juice and 3 tablespoons of sugar to the berries and then puree the berries with a hand blender to a fine pulp.
  3. In another bowl, mix the quark with the remaining lemon juice. Add 80g of sugar and a pinch of salt.
  4. Then whip the cream until stiff and fold it into the quark mixture.
  5. Everything is now piled up in a freezer-safe, preferably square container: Start with 4 tablespoons of quark mixture and smooth it out. Place the container in the freezer for half an hour, then take it out again and pour 2 tablespoons of berry mixture over it, smooth it out, and so on until the quark and berry puree is completely used up.
  6. When everything is layered, crumble the butter biscuits and toast them in the butter. Top the layered dessert with the crumbs and freeze completely.
  7. If you have completely frozen your quark berry ice cream, let it thaw for a few minutes before serving. But it can also be enjoyed semi-frozen.
  8. In any case, it should be firm enough to be able to cut it into 1.5 cm thick slices in the container and then serve them. Delicious!

Useful additional knowledge

You can also always apply a thin layer of liquid couverture after alternating quark and berries and let it freeze before you start with the next layer of quark. It looks lovely when sliced ​​and gives your dessert a vendetta effect. If you enjoy garnishing, you can do that with sprigs of mint or lemon balm.

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Food

Delicious Pumpkin Cream Soup

Summer is hardly over and autumn, with all its advantages, is already pushing its way into our everyday lives. A special highlight is the pumpkin cream soup.

Their deep orange color and unmistakable taste make them the ideal starter for a course menu.

Ingredients for 4 to 6 people

  • 550g pumpkin
  • 200g carrots
  • 100g potatoes
  • 50g bacon
  • 1x soup greens
  • 1x onion
  • 50ml fresh orange juice
  • 1-2tbsp honey
  • Salt
  • black pepper
  • small bouillon cube
  • Tbsp sour cream

Preparation of pumpkin cream soup

The preparation time for the delicious pumpkin cream soup is around 1 hour.

  1. First, the vegetables are cleaned. Cut the carrots, potatoes, and soup greens (available in most supermarkets as a pack) into chunks. These don’t have to be cut that small, 2-3cm in diameter are sufficient.
  2. Also, cut the squash into pieces. The type is freely selectable. For a soup, however, the Hokkaido or the aromatic butternut squash are particularly suitable. The latter can be recognized very well by its pear-like shape. However, its shell should definitely be removed. The Hokkaido pumpkin is simpler. Its shell can be eaten without any problems. Only the pulp should be scraped out with a spoon for all varieties.
  3. Peel and coarsely chop the onion and sauté briefly in a large pot together with the bacon. Add vegetables and pumpkin.
  4. Dissolve a small bouillon cube in a liter of water and add to the pot. Continue to fill with water until the vegetables are completely covered and cook.
  5. When the potatoes are done, take the pot off the stove and use a hand blender to beat everything until creamy.
  6. Orange juice gives the soup a fruity note, honey takes away the acidity. Season everything with pepper and salt.
  7. Serve hot with a spoonful of sour cream or sour cream.

Useful additional knowledge about pumpkin cream soup

  1. If you decide on the butternut squash, you should first place it in the oven at around 100°C for 30-40 minutes and then let it cool down. After that, its flesh is soft and it is very easy to cut. The peel is not edible, but can now be easily removed with a vegetable peeler.
  2. Shrimp skewers are recommended for all gourmets who want to spice up their creamy soup. Simply sear the shrimp, season, and drape on wooden skewers on the soup plate. A starter à la 5-star restaurant is ready.
  3. For that special Halloween magic, the soup can also be served in an unwrapped pumpkin.
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Cooking Tips

Tips and Recipes for Making Ice Cream Yourself

Useful tips for making ice cream and making simple ice cream recipes yourself. For your own ice cream making in summer or for a great dessert with homemade ice cream.

Cool ice cream in the summer is one of the best rewards after a long day at work or school. If there is no ice cream in their own freezer, families can now easily make their own ice cream. It can be made either with an ice cream machine or simply in the freezer.

What is an ice machine?

An ice machine is generally a device that produces an ice cream mass from a liquid. The ice cream machines all have a very similar structure. They usually consist of a large bowl into which the liquid is filled. There is a cooling liquid on the rim of the bowl. The bowl is chilled in the freezer for about 10 hours before making. The cooling liquid on the edge then continues to cool and freeze the ice mass.

A small motor with a dough hook ensures the movement of the mass and the even icing of the entire liquid. An ice machine can usually be purchased for 50 euros. However, it must be stored in the freezer for around ten hours before each use so that the walls of the key are permanently cooled.

What ingredients do you need to make ice cream?

There are countless recipes for making ice cream, but most of them are based on the same ingredients. These include milk or cream, sugar, fruit, or chocolate. The best flavors of ice cream can be made with these simple ingredients. The milk or cream provides the creamy consistency of the ice cream. Although cream naturally tastes better, milk has far less fat and fewer calories.

So if you want to make low-calorie ice cream, you should choose milk instead of cream. Sugar is also an integral part of ice cream. It makes the ice cream sweet and makes it taste better. Sugar is a natural flavor carrier and intensifies the taste of the ice cream. Although sugar increases the calories, of course, it should still be present in the ice cream. Most ice cream flavors contain fruit or chocolate (or both). The fruits are usually pureed or chopped.

Which fruits are suitable for making ice cream yourself?

The fruits, which can be easily pureed and chopped, are particularly suitable for making ice cream. Hard fruits like apples are not suitable for making ice cream yourself. So if you want to make your own ice cream, you should use fruits such as bananas, blueberries, raspberries, or strawberries. But exotic fruits such as mangoes or watermelons can also be used. Frozen fruit is also ideal for ice cream. These are already chilled and just need to be pureed.

Which chocolate when making ice cream?

Here the user has a free choice. You can use the chocolate you like best. If you add chocolate to the ice cream, you no longer need additional sugar because it is already contained in the chocolate.

What to look out for when making ice cream yourself?

Actually, all the ingredients are simply pureed together to create a creamy mass of milk/cream, sugar, and fruit/chocolate. This mass should then rest in the fridge for at least an hour to get a lower temperature. If you immediately put the warm mass in the ice cream machine, you will not get a satisfactory result. When using frozen fruit, this step is no longer necessary, the mass can be put into the machine immediately. Make some recipes for ice cream yourself

General fruit ice cream (for two people):

  • A cup of cream or 250 milliliters of milk
  • Two tablespoons of sugar
  • Approximately 250g grams of fruit (strawberries, bananas, blueberries…)

All ingredients are pureed together until a creamy mass is formed. This is chilled for about an hour and finally added to the ice cream maker. After about thirty minutes in the machine, the ice cream is ready.

Chocolate ice cream (for two people):

  • A cup of cream or 250 milliliters of milk
  • Half a bar of chocolate (about 50 grams)
  • Possibly nuts

The chocolate needs to be liquefied. To do this, liquefy the chocolate either in a water bath or in the microwave. This is then added to the cream or milk and mixed with the nuts. Be sure to refrigerate afterward as the chocolate will be hot. After cooling, simply put in the ice cream maker, after about 20 minutes the ice cream is ready.

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Cooking Tips

Whip Cream Until Stiff: Tips Without Cream Stiffener

If you whip cream until stiff, it won’t liquefy. In this guide, we’ll give you five tips on how to do it without whipped cream.

Whip the cream

Whipped cream is a popular addition to desserts or fruit. Instead of buying them ready-made or buying whipped cream from the supermarket, you can easily make them yourself.

You need:
Cream with at least 30 percent fat
high mixing cup
Whisk or electric mixer
That’s how it’s done:
Pour the cream into the mixing bowl.
Whip the cream on low speed first.
Slowly increase the beating level, stirring in loose circular motions
Once the cream has set, you should stop. Otherwise the cream will collapse again. Check the consistency from time to time.

What else helps

These tips make it easier to whip the cream until stiff:
The right temperature: Cream must be cold so that it stays stiff. Just store them in the fridge. The same goes for bowls and whisks. Metal stays cold much longer than plastic.
Use cream with a higher fat content (about 30 percent). This is easier to whip until stiff and also tastes better – after all, fat is a flavor carrier.
No carrageen: Carrageen are emulsifiers that ensure that the cream does not become creamy. Better to use cream without carrageen. Most organic products do without.
Fridge: After whipping, place the cream directly in the fridge to keep it cool.
Strawberries with cream, for example, are particularly popular.

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