Heat oil in a frying pan and fry 2 chopped green peppers with seasoning shortly. Lower the heat, cover the lid and simmer for 15 minutes. Add 1 chopped onion, cover the lid again and simmer for about 20 minutes. Add 1 finely chopped garlic clove, 2 teaspoon balsamic vinegar, 125 ml creme fraiche and 50g grated cheese. Melt the creme fraiche and grated cheese. Meanwhile cook pasta following the pack instructions. Drain the pasta and serve it with the pepperonata. Enjoy!
Fry in a large pan with hot oil 150g diced bacon until brown. Add 3 chopped onions and 1/2 a teaspoon sambal (hot Indonesian sauce). Fry the onions until golden and soft. Add 1 liter vegetable stock. Bring it to boil, lower the heat and cover the lid. Let it simmer for about 1 hour.
Fry in a big frying pan with some oil 4 chopped onions with 1 finely chopped garlic clove until the onions are soft. Add 250ml tomato passata, 125g cherrytomatoes (halved) and some thyme. Heat it shortly. Add 1 1/2 liter vegetable stock and bring it all to boil. Lower the heat and cover the lid. Let it simmer for about 30 minutes. Scatter some grated cheese over the soup. Enjoy!
Heat 2 liter chicken stock. Meanwhile fry in hot oil 1 chopped onion, with 1 chopped red pepper and 2 chopped celery sticks. Fry until the onion is soft. Add 150g diced chicken breast, 2 tablespoons tomatopuree and 2 tablespoons soy sauce. Heat it for a few minutes and then add it to the chicken stock. Then add 10 tablespoons peanutbutter and let it melt in the soup. Let it simmer for about 15 minutes. Just before the end of the cookingtime you add 50g peanuts to the soup. The soup is now ready to serve. Enjoy!
Fry in some butter 2 finely chopped shallots and 250g sliced chesnut mushrooms. When the chesnut mushrooms are done add 50g plain flour to it and fry this shortly. Add bit by bit 1 1/2 liters vegetable stock. Let it cook for about 10 minutes on medium heat and then add some lemon juice, 125ml cream and some chopped chives. Heat it a bit more and then serve it with some bread. Enjoy!
Fry in a frying pan 1 finely chopped red onion and 1 finely chopped garlic clove about 5 minutes. Add 400 ml tinned tomatoes and 4 chopped grilled red peppers. Season it well and add 750ml vegetable stock. Bring out to boil, lower the heat and cover the lid. Let it simmer for 30 minutes. When the soup is to thick add some water to it. Serve with some bread. Enjoy!
Cream 100g butter with 150g sugar fluffy. Add one by one 3 eggs and mix it well. Add 3 tablespoons lemon juice, 250g low fat quark and 150g selfraising flour. Spoon it until you have a fluffy and smooth batter. Fill a greased and floured baking tin with the batter. Peel, core and slice 3 pears. Put the pears on the batter. Sprinkle some 30g ground almonds and scatter some cinnamon and sugar over it. Place the baking tin in the preheated oven at 160C (fan) for about 90 minutes. Cool the pear pie in the baking tin for a bit, get it out of the baking tin and enjoy!
