This sticky chicken is best made an evening before. You only have to grill, fry or bbq the sticky chicken. Make a marinade with 3 finely chopped garlic cloves, 4 tablespoons worchester sauce, 2 tablespoons honey, 4 tablespoons tomato ketchup, 2 teaspoons mustard and 2 teaspoons tabasco. Season the marinade. Chop 3 chicken breasts in dices and put it in the marinade. The chicken has to marinate at least 1/2 hour but best an evening before. Now you just have to fry,grill or bbq this until the chicken is done. Enjoy!

Peal 4 apple’s and chop them in pieces and put it in a bowl. Add 50g sugar, cinnamon, 50g brown sugar, 100g raisins and some lemon juice. Mix it well. Defrost 10 puff pastry sheets. Spoon over some apple mixture on it, flip over half of the puff pastry so you get a triangle shape. When all 10 puff pastry sheets are done, spread some beaten egg over it and scatter some sugar over it. Place them on a baking sheet and place this in a preheated oven at 200C for about 20 minutes. Enjoy!

Cook the macaroni (or another short pasta) according pack instructions. Melt 25g butter in a little pan and stir 2 tablespoons plain flour to it. Cook this shortly, it may not be brown! Add some peper and gradually pour 275ml mik in it. Keep stirring!! Bring out to boil. Add a can dices tomatoes (400g), get of the fire and stir in 150g grated cheese. Drain the pasta and add it to the sauce. Add 150g diced bacon and a handful chopped basil.Transfer to an oven dish. Scatter some grated cheese over the pasta and put it under a hot grill for about 10 minutes. It is now ready to serve! Enjoy!

Cook in a hot wok with oil 1 chopped onion and 1 finely chopped garlic clove until the onion is soft. Add 2 diced chicken breast and cook until golden. Add 1 chopped red pepper and 125g sliced chesnut mushrooms. When the mushrooms are done add about 50ml sweet & sour sauce. Just heat it a little longer. Meanwhile prepare the tortilla wraps according pack instructions. Spread the chicken mixture

Cook the pasta according pack instructions. Cook in hot oil 1 diced chicken breast. When the chicken breast is ready, add 2 finely chopped garlic cloves, 200g peas and 100g green beans. Season it. Stir fry this for about 3 minutes. Add 250ml cream and 3 tablespoons lemon juice. Lower the heat and let it simmer for a minute or 10. When the pasta is done, drain it and stir this into the chicken peas mixture. Enjoy!

Cook in a hot wok without oil 100g diced bacon until golden brown. Add 250g groun beef and cook this brown. Then add 300g chopped endive. When the endive is done, season it and bring to taste with tablespoon worchester sauce. Eat it with potatoes for example. Enjoy!

Today I made Cordon Bleu’s myself. Flatten 4 pork scallops. (Place the pork scallops between clingfilm before you flatten them). Spread a slice of ham and a slice of cheese on it. Flip over half of the pork scallop and put a pin in it (to secure it not flipping open when you cook it). Season the pork scallops. Get the pork scallops through the plain flour, beaten egg and bread crumbs. Cook the coron bleu’s at both sides, until it is golden brown. Then put the frying pan in a preheated oven at 150C for about 15 minutes. (The cordon bleu’s are cooked well within). Serve it with a salad and potatoes. Enjoy!