It’s a very simple snack or dessert. Wash 250g strawberries. Melt 100g plain chocolate au-bain marie. Dip the strawberries into the chocolate and place them on a dish en let the chocolate cool down. But if you cant resist, you can eat the chocolate strawberries just after dipping them into the warm chocolate.
Cook in hot wok with some oil 1 finely chopped onion and 1 finely chopped garlic clove. Add 300g ground beef and fry this brown, season it. Add 1 sliced carrot and stir fry this for about 5 minutes until the carrot is soft. Add about 100ml tomato ketchup and some thyme leaves. Spoon a layer of this mixture in a oven dish. Spread out 1/2 a sliced courgette and make a layer with lasagne sheets. And again make a layer with the ground beef mixture, 1/2 a sliced courgette, lasagne sheets. And once again make a layer with the ground beef mixture. Scatter some grated cheese over it and some bread crumbs. Place the oven dish in a preheated oven at 200C for about 30 minutes. Enjoy!
Cook in a hot wok with oil 100g sliced mushrooms with half a chilli pepper (you can take a whole one but maybe it’s to much, but if you like it…). Cook this for about 5 minutes, or until the mushrooms are done. Add 3 finely chopped spring onions and 1 chopped pak choy. Stir fry this for about 2 minutes. Add 100g cashew nuts and add soy sauce to taste. Serve it with noodles. Enjoy!
Cook in a frying pan wit hot oil 1 finely chopped onion until it is soft, add the meat of 2 sausages (squeeze out the meat). When the meat is brown add 250g chesnut mushrooms. When the mushrooms are done add 3 chopped sundried tomatoes, 100ml creme fraiche, 2 tablespoon tomato puree and 1 tablespoon chopped basil. Just warm it a little more. Cut open 4 bake off croissants and fill it with the mushroom mixture. Scatter some grated cheese over it and some finely chopped parsley and place the bakin tin with the croissants in a preheated oven at 180C for about 10 minutes. Enjoy!
Cut a carrot and 250g green beans in the same size. Cook it shortly in boiling water for about 4 minutes. Drain and pour cold water over it. Make a sauce. Add into a pan 200ml honey with 50ml soy sauce and 50ml water. Place it on low heat and let it simmer for about 5 minutes. Lay a slice of bacon on your surface and place about 6 pieces of green beans and 4 pieces of carrot on it. Roll it into the bacon and cover it with second slice of bacon. Place this in a greased oven dish. Make more bacon vegetable packages, until you haven’t any ingredients left. (I needed about 200g bacon). Pour over the honey sauce. Place the oven dish in a preheated oven at 200C (fan) for about 20 minutes.Serve the rolls with fried potatoes and sweet chili sauce. Enjoy!
Mix 200g butter with 125g caster sugar, a pinch of salt and 16g vanilla sugar. Knead 250g plain flour into the butter. Knead until it is mixed well. Make 2 portions of the dough, a small and a big one. Knead 5g cocoa powder into the small dough. Let the dough rest for about an hour in the fridge. Roll both dough into a rectangle. Place the chocolate dough onto the light dough and roll the dough. Now make slices of the dough. Put this on a greased baking sheet and place this in a preheated oven at 170C for about 20 minutes. Cool down well! Enjoy!
Cook the pasta according pack instructions. Squeeze out the meat of 3 sausages. Make little balls from the meat and brown them in a frying pan. Add 250g halved cherry tomatoes, 250g sliced chesnut mushrooms and some finely chopped rosemary. Cook this until the mushrooms are done. Add 100ml creme fraiche and 1/2 a tablespoon mustard. Stir well and let it simmer for about 5 minutes. At last scatter some finely chopped parsley over it. Enjoy!
