Chicken tagine with orange

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2 oranges
3 centimeters of ginger root
2 tablespoons of olive oil
2 onions, in rings
1 kilogram of chicken drumsticks
pepper and salt
1 teaspoon of ground cumin
coriander seed
250 milliliters of chicken stock
1 carrot, peeled and sliced
2 tablespoons of raisins
2 tablespoons of honey
1 tablespoon of unsalted pistachios, shelled
2 tablespoons of fresh mint leaves in strips

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Scrub the oranges, peel off and grate them. Squeeze the fruits. Peel the ginger root and grate the piece finely.
Heat the olive oil in a tagine. Sprinkle the chicken drumsticks with salt and pepper and fry them. Take them out of the pan and fry the onion rings in the shortening. Bake the grated ginger and spices for 1 minute.
Add the chicken stock with the orange juice, the orange zest, the carrot, the raisins and the honey. Put the lid on the tagine and bring to a boil.
Reduce the heat and simmer the chicken tagine for 45 minutes. Sprinkle the tagine with the pistachios and, if desired, with fresh mint strips.

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Don't feel like chicken, try pork ribs.

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Tortellini in creamy mushroom sauce.

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Stock Photo - Stock Photo - Stock Photos

1 bag of tortellini with cheese filling (of course you can also make this yourself)

3 tablespoons of olive oil

4 shallots, chopped

500 ml of whipped cream

1 vegetable stock cube

500 grams of mixed mushrooms or chestnut mushrooms

100 grams of Parmesan cheese in shavings

1 bunch of parsley, finely chopped

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Cook the tortellini until al dente.

Meanwhile, heat the olive oil in a frying pan and fry the shallots in it for two minutes. Add the cream and stock cube and let it simmer on a low setting for five minutes. Chop the mushrooms and cook them for five minutes. Season with salt and pepper.

Stir in the tortellini and sprinkle with the cheese and parsley.

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How to make Tortellini:

300 g flour
1 tablespoon of olive oil
3 eggs
possibly 2 tablespoons of water
1 teaspoon of salt
Knead the flour together with the olive oil, salt and eggs into a nice, smooth dough.
(If the dough is too dry, add a little water).
Place the dough in the refrigerator, covered, for an hour.
Take a small piece of dough.
Sprinkle some flour on the counter.
Roll out the piece of dough, very thinly.
With a round cut out shape, cut out circles in the dough.
(make sure that your filling is ready for use, because the dough dries quickly and is no longer foldable).
Take a bowl and put a little water in it, that's the glue.
Wet the dough with your finger from a round circle of dough.
Place a teaspoon of your filling (of your choice) in the center of the circle.
Fold the circle in half a moon.
Press the dough tightly between your fingers.
Now fold the points inwards, towards you.

Fold the outer points together and press them together.