Garlic Parmesan Scalloped Potatoes

4 tablespoons butter, 4 large garlic cloves, minced, 4 tablespoons flour, 4 cups milk, 1 teaspoon chicken bullion powder, salt to taste, 1/2 teaspoon black pepper, 1 kg potatoes peeled and cut into thin slices, 100 gr mozzarella cheese, 50 gr Parmesan cheese (freshly grated), 1 tablespoon fresh chives divided

Preheat oven to 400°F | 200°C. Lightly grease a 9 x 13-inch baking pan with cooking oil spray; set aside.
Melt butter in a medium-sized pan. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes.
Reduce heat down to low; gradually whisk in the milk. Bring to a boil until beginning to thicken. Stir in the bullion powder, salt (if needed), and pepper. Set aside.
Arrange a layer of potatoes over base of prepared dish. Pour half of the cream sauce over the potatoes, then top evenly with half of the mozzarella cheese, and half of the Parmesan cheese. Arrange the remaining potato slices over the cheese, the remaining creamy sauce, and the remaining cheeses.
Cover tightly with aluminium foil and bake for 40 minutes until potatoes are just tender. Remove foil; cook for a further 30 minutes or until top is golden and the sauce is bubbling. For a crispier top, broil (or grill) on medium heat for 2-3 minutes until cheese is crispy.
Garnish with chives. Serve warm.

Instant Pot Butter Chicken

Found this recipe on Tasty website, tried it and the result is very very tasty. I don't have an Instant Pot, but you can do it with a normal frying pan.
 

1 kg boneless, skinless chicken thighs, 4 teaspoons salt, freshly ground black pepper, 3 tablespoons unsalted butter, 1 onion, finely chopped, 3 cloves garlic, minced, 1 piece of ginger, peeled and minced, 2 teaspoons paprika, 1 ½ tablespoons garam masala, 1 tablespoon curry powder, 2 cans crushed tomato, 2 small greek yoghurts, fresh parsley

basmati rice, cooked, and fresh naan for serving

On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.

Melt the butter in the pan, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes. Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute. Add the crushed tomatoes and the chicken and stir to combine. Place the lid on and cook for 20-25 minutes till the chicken is done.
Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.
Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.
Serve chicken with basmati rice and naan and garnish with parsley.

Sellerie-Apfelsuppe

2 onions, 600 g celeriac, 150 g apples, 250 g floury potatoes, 2 tablespoons of cooking oil, 1.2 l vegetable broth, 150 g crème fraîche, salt, freshly ground pepper
150 g apples, 100 g celery, some thyme leaves, 1 tablespoon of sugar, 1 tbsp butter, salt, 3 tbsp calvados

Peel onions. Peel the celeriac, apples and potatoes. Cut the vegetables into cubes. Heat the oil in a pot. Braise onion, celery, potato and apple cubes. Add the broth and cook on a low heat with a lid about 25 minutes. Then puree the soup and put it through a sieve. Mix in crème fraîche with a whisk. Season the soup with salt and pepper.
Wash and core the apples and cut them into small cubes. Wash celery and cut into small slices. Caramelize sugar in a coated pan over medium heat, add butter, add apple cubes and celery. Salt the whole thing and deglaze with calvados. Add the thyme leaves and stir briefly so that everything still has a bite.

Serve the soup with the mix of apple and celery.

Schnelles Hähnchen-Erdnuss-Gulasch

Very tasty recipe from Lecker.de

600 g chicken fillet, 250 g mushrooms, 200 g cherry tomatoes, 3 tablespoons of oil, salt, pepper, 200 g cream, 3 tbsp peanut butter, parsley, 2-3 tablespoons of salted roasted peanuts, 3 tbsp soy sauce

Wash the meat, pat dry, dice. Clean the mushrooms, halve if necessary. Wash tomatoes. Fry the meat in hot oil. Season with salt and pepper, add the mushrooms, season. Stir in 150 ml of water, cream and peanut butter, bring to the boil. Simmer for about 5 minutes.
Wash the parsley. Roughly chop the parsley and nuts. Season the goulash with soy sauce and pepper. Sprinkle with parsley and nuts. 

Serve with basmati rice.