Ingredients: 2 beef cutlets, salt, pepper, 1 onion, 2 garlic cloves, 250 grams mushrooms, dash of white wine, Worcestershire sauce, 1 dessert spoon mustard, 125 ml cream, parsley,
Number of persons: 2
Season 2 beef cutlets with salt and pepper beef. Bake the beef cutlets brown on both sides. Remove the beef cutlets from the pan and keep aside. Bake in the remaining fat 1 chopped onion with 2 finely chopped garlic cloves until the onion is soft. Add 250 grams sliced mushrooms and stir-fry until the mushrooms have softened. Add a dash of white wine and let the alcohol evaporate. Add Worcestershire sauce, 1 dessert spoon mustard and 125 ml cream. Bring all to boil briefly. Season to taste with salt and pepper. Put the beef cutlets back into the pan to warm. Add some parsley. Serve with any fried potatoes and a salad. Enjoy!
Ingredients: 6 puff pastry sheets, 1 leek, 1 garlic clove, thyme, 250 grams mushrooms, 150 grams diced ham, kebab spices, 3 eggs, 125 ml cream, salt, pepper, grated cheese,
Number of persons: 3
Preheat the oven to 200 degrees. Thaw 6 puff pastry sheets. Fry 1 sliced leek with 1 finely chopped garlic clove, thyme and 150 grams diced ham about 2 minutes. Add 250 grams mushrooms and season with the kebab spices. Stir fry until the mushrooms have softened. Beat 3 eggs in a bowl with 125 ml cream. Season with salt pepper. Put in a small greased ovenproof dishes each a puff pastry sheet. Spoon the mushroom mixture in and then pour the egg mixture in. Sprinkle with grated cheese as the last. Place the ovenproof dishes about 25 minutes in the preheated oven. Enjoy!
Ingredients: pasta, salt, 1 onion, 2 sausages, 300 grams peas, 1 can diced tomatoes, 1 tin tomato puree, 1 beef stock cube,
Number of persons: 3
Cook the pasta in boiling salted water. Bake 1 chopped onion in hot oil until the onion is soft. Remove the skin of 2 sausages, add the sausage meat to the onion and fry it loose. When the sausage meat is brown add 300 grams peas, 1 can diced tomatoes, 1 tin tomato puree and 1 beef stock cube. Bring to the boil briefly and then leave it at medium heat for 10 minutes until done. Serve with pasta and grated cheese. Enjoy!
Ingredients: rice, 1 onion, 1 teaspoon chilli jam, 200 grams minced beef, 1 dash of Worcestershire sauce, 3 tablespoons soy sauce, 300 grams oxheart cabbage,
Number of persons: 2
Cook the rice following pack instructions. Bake 1 chopped onion with 1 teaspoon chilli jam in hot oil untilthe onion is tender. Add 200 grams minced beef and fry it loose and brown. Season with a dash of Worcestershire sauce and 3 tablespoons soy sauce. Add 300 grams sliced oxheart cabbage and stir-fry until the cabbage is soft. Serve the cabbage with the rice. Enjoy!
Ingredients: 2 chicken breasts, 2 garlic cloves, 1 teaspoon chilli jam, 1 teaspoon sesame oil, pepper, 50 ml white wine, 4 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon fish sauce,
Number of persons: 2
Cut 2 chicken breasts into cubes. Make a marinade of 2 finely chopped garlic cloves, 1 teaspoon chilli jam, 1 teaspoon sesame oil, pepper, 50 ml white wine, 4 tablespoons honey, 2 tablespoons soy sauce 1 tablespoon fish sauce. Marinate the chicken cubes in it for at least 4 hours. Bake the marinated chicken brown in hot oil, add the remaining marinade while baking. We had noodles with the chicken satay. Enjoy!
Ingredients: spaghetti, salt, 1 onion, thyme, 100 grams chicken breast, 50 grams chorizo, 300 grams beans, 1 grilled pepper, 1 tablespoon flour, 500 ml chicken stock,
Number of persons: 2
Cook the spaghetti in boiling salted water until al dente. Fry in hot oil 1 chopped onion with some thyme until the onion is soft. Add 100 grams diced chicken breast and 50 grams of chopped chorizo, bake the chicken breast brown. Add 300 grams beans and 1 diced grilled pepper and stir-fry briefly. Add 1 tablespoon flour and fry briefly. Then pour 500 ml chicken stock and let it simmer on medium heat 10 minutes. Serve with spaghetti. Enjoy!
Ingredients: tagliatelle, 2 chicken breasts, salt, pepper, chicken spices, onion powder, 1 onion, 1 garlic clove, thyme, 75 ml red wine, 1 can diced tomatoes, 1 tablespoon sugar, 1 cube chicken stock, chives, grated cheese,
Number of persons: 2
Cook the tagliatelle in boiling salted water until al dente. Make 2 chicken breasts flat with a rolling pin. Season the chicken with salt, pepper, onion powder and chicken spices. Bake the chicken breasts to brown on both sides in hot butter. Remove the chicken breasts from the pan and keep aside. Bake in the remaining butter 1 chopped onion with 1 finely chopped garlic clove and some thyme until the onion is soft. Extinguish with 75 ml of red wine. Let the alcohol evaporate. Add 1 can diced tomatoes with 1 tablespoon sugar, 1 crumbled chicken stock cube and chives. Stir and bring just to boil. Put the chicken back in pan and sprinkle grated cheese over the chicken. Put the lid on the pan and leave it 10 minutes on low heat until done. Serve the chicken with tagliatelle and tomato sauce. Enjoy!
