Strawberries with vanilla sauce

 

750 grams of strawberries

100 milliliters of cherry juice

2 tablespoons sugar

1 tablespoon cornflour

2 tablespoons of semi-dry red wine

1 teaspoon powdered sugar

 

For the vanilla sauce:

400 milliliters of milk

2 tablespoons sugar

marrow from a vanilla pod

1 tablespoon cornflour

100 milliliters of whipped cream

1 egg yolk (optional)

 

Wash the strawberries and pat them dry with kitchen paper. Remove the crowns and cut 500 grams small. Halve the remaining strawberries and set them aside.

 

In a pan, bring the cherry juice to the boil with the sugar. Add the chopped strawberries, mix well and let the mixture boil for 5 minutes. Do not put a lid on the pan.

 

Dissolve the corn starch in the wine and pour it into the strawberries. Bring to the boil, stirring, until the sauce starts to thicken. Remove the pan from the heat and add the halved strawberries. Dust with powdered sugar and place in a cool place for 3 hours.

 

For the sauce, stir in the milk and sugar. Add the marrow of the vanilla pod. Stir the cornflour into 3 tablespoons vanilla milk. Bring the milk to the boil, stir in the corn juice and let it simmer until the sauce starts to bind. Remove the pan from the heat and let the sauce cool down for a while.

 

Beat the cream until stiff. Optionally beat an egg yolk through the milk and add the whipped cream. Pour the sauce over the strawberries and serve.

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Fried Shanghai noodles

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3 chicken fillets

500 grams of bok choy

2 garlic cloves

250 grams of egg noodles

salt

black pepper

1 teaspoon of sesame seeds

3 tablespoons vegetable oil

2 tablespoons soy sauce

1 teaspoon cornflour

1 teaspoon of sesame oil

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Cut the chicken into pieces. Tear the leaves from the bok choy, wash them thoroughly and cut them into pieces.

Finely chop the garlic. Cook the noodles according to the instructions on the package. Drain the noodles well.

Heat a wok or frying pan. Roast the sesame seeds, add oil and garlic and heat everything while stirring. Fry the meat for 2-3 minutes on high heat. Season to taste and slide to the side in the pan. Briefly fry the bok choy until the leaves are soft. Add the soy sauce.

Dissolve the cornflour in a little water and pour it into the wok. Heat, stirring constantly, until the liquid thickens. Remove the pan from the heat. Add the noodles and sesame oil and mix well.

 

A green salad is delicious with the noodles.