Cook in hot oli 1 diced chicken breast and 100g diced bacon until both are golden brown. Then get it out of the pan. Cook in the remaining fat 1 chopped onion, 1 finely chopped garlic clove and to taste some thyme. When the onion is soft add gradually 300g spinach and stir until it is done. Season it. Add the chicken and bacon to the spinach. Prepare the tortilla’s according pack instructions. Then spread some softcheese over it and spread the spinach chicken mixture over it. Fold like an envelop and serve! Enjoy!

Cook in a dry wok 100g diced baon until golden. Add 1 chopped onion and stir fry until the onion is soft. Add 1 can marrowfat peas (drained) (215g). Cook on medium heat, add 2 tablespoons apple spread and when this has melt add 1 peeled, cored and diced apple. Stir and just heat a bit more and serve with potatoes. Enjoy!

Cook the pasta according pack instructions. Cook in hot oil 1 sliced onion. When the onion is soft add 1 finely chopped garlic clove, to taste some thyme and 250g chesnut mushrooms. Stirfry until the mushrooms are done. Add 200g frozen green peas and 250ml cream. Bring shortly to boil, lower the heat, add 1/2 tablespoon curry powder and season it. Let it simmer for about 10 to 15 minutes. When you like it add some grated cheese when this pasta is on table! Enjoy!

Filled Pork Scallops. Flatten 2 pork scallops. Spread soft cheese over the pork scallops and scatter some raisins and chopped cashew nuts over it. Roll the pork scallops and secure them with a cocktail skewer. Cook them brown on both sides in hot butter. Lower the heat, add some water and cover the lid. Let the filled pork scallops simmer fot about 10 minutes.

Potato-Cheese Rosti: Peel 4 potatoes and grate them. Mix with 1 egg, 2 teaspoons mustard and 50g grated cheese. Season it. Make ‘burger’ forms of the potato mix and cook them on both sides in hot butter until golden brown. Then the Potato-Cheese rosti is ready to serve. Enjoy!

Cook the rice according pack instructions. Cook in a hot wok without oil 100g diced chorizo until golden. Get it out of the wok and cook in the remaining oil 200g diced scallops. When the scallops are brown, also get it out of the wok. Then cook in the remaining oil 2 chopped onions, 1 chopped green pepper and 2 finely chopped garlic cloves. Stir fry for about 5 minutes. Then stir 200g spinach into it and stir until the spinach is done. Put back the scallops and chorizo in the wok. Heat a few minutes and serve with the rice! Enjoy!

There isn’t a good translation for this, It taste almost like a spiced cookie. We eat it in Holland with “Sinterklaas”. Mix in a bowl 100g selfraising flour with 50g brown sugar, 40g diced butter, 1 big teaspoon mixed spices (cookie spices) and 2 tablespoons milk. Knead with cold hand until you have a good dough. Wrap the dough in cling film and let it rest in the fridge for at least an hour, prefarbly longer. Preheat the oven at 170c (fan). Line in a baking sheet with parchment paper. Make little balls from the dough, place it on the baking sheet and flatten them a bit. Place the baking sheet in the oven and after 20 minutes you have “kruidnootjes”. Cool down the “kruidnootjes” on a big plate. Enjoy!

Melt in a pan 30g butter. Cook 1 finely chopped onion in it until soft. Add 200g sliced mushrooms. Cook for about 3 minutes. Add 30g plain flour. Cook shortly and then add gradually 1l vegetable stock. Stir well! Bring to boil, then lower the heat and let it simmer for 10 minutes. Take of the heat and add 125ml cream and 150g grated cheese. Stir until the cheese has melt a bit. The soup is ready to serve! Enjoy!