Ingredients: spaghetti, 150 gram diced bacon, 1 onion, 1 chilli pepper, 750 grams tomatoes, salt, pepper,

Cook the spaghetti in boiling water with a little salt al dente. Cook in oil 150 grams diced bacon, 1 finely chopped onion, 1 chopped chilli pepper (making it less spicy when you remove the seeds from the pepper) and 750 grams diced tomatoes. Let it simmer for about a minute or 10. Season with salt and pepper. Serve with spaghetti. Sprinkle some grated cheese over it. Enjoy!

Ingredients: 1 tenderloin, salt, pepper, 200 ml runderbouillon, 1 tablespoon mustard, 4 tablespoons kookroom,

Prik the tip of tenderloin 1, so the tenderloin is equally thick. Season the tenderloin with salt and pepper. Bake the tenderloin brown in hot butter. Let the tenderloin be cooked in the butter, turning sometimes. After about 15 minutes, the tenderloin is ready. Place the tenderloin on a plate and keep the tenderloin in a warm oven or warm under aluminum foil. Pour in 200 ml beef stock in the remaining fat. Add 1 tablespoon mustard and let the whole thicken while stirring. Add 4 tablespoons cream and let it simmer for 2 to 3 minutes. Cut the tenderloin into slices. Pour over the mustard sauce. Serve the tenderloin with mustard sauce with a salad and baked potatoes. Enjoy!

Ingredients: rice, 2 chicken breasts, salt, pepper, 200 grams of shiitake mushrooms, 2 spring onions, 2 tablespoons soy sauce, 1 tablespoon rice wine,

Boil the rice according to thepack instructions. Bake in hot oil 2 diced chicken breasts golden brown. If the chicken breast is golden brown season with salt and pepper and add 200 grams sliced shiitake and 2 sliced into rings spring onions. Stir fry about 2 minutes. Add 2 tablespoons soy sauce and 1 tablespoon rice wine. Stir fry still a minute. Serve with the rice wine. Enjoy!

Ingredients: rice, 300 grams beef, 200 grams sugarsnaps, 5 tablespoons sweet chili sauce, 2 tablespoons soy sauce, 2 tablespoons water, 3 spring onions, 100 grams of cashew nuts,

Boil the rice according the pack instructions. Stir fry in hot oil 300 grams sliced beef brown. When the sliced beef is brown add 200 grams sugarsnaps. Make the sauce. Mix in a bowl 5 tablespoons sweet chili sauce, 2 tablespoons soy sauce and 2 tablespoons water. Stir well. Pour the sauce with the sugarsnaps. Stir fry 2 more minutes. Stir in 3 sliced in spring onions and 100 grams of cashew nuts. Heat a bit more. Serve with the rice. Enjoy!

Ingredients: 400 grams cod, 1 spring onion, 1 small garlic clove, 1 teaspoon mild curry paste, 2 tablespoons fish sauce, 2 tablespoons cornflour,

Beat 1 egg. Put in a food processor 400 grams cod, beaten egg, 1 finely sliced spring onion, 1 small finely chopped garlic clove, 1 teaspoon mild curry paste, 2 tablespoons fish sauce and 2 tablespoons cornflour. Turn on the food processor recently to have everything mixed. Heat oil in a frying pan with teflon and scoop with a large spoon the fish substance in the hot oil. The oil must be really hot. Turn the fish cookies when the bottom has become firmer. Enjoy!

Ingredients: 250 grams broccoli, 250 grams flour, 5 eggs, 8 grams baking powder, 150 ml water, salt, pepper, 125 grams grated gruyere cheese, 100 grams diced ham,

Preheat the oven at 160 degrees (fan). Cook about 250 grams broccoli al dente in boiling water with some salt. Mix in a bowl 250 grams flour with 5 beaten eggs, 8 grams baking powder, 150 ml water, salt and pepper. If you have a good batter add 125 grams grated gruyere cheese, 100 grams diced ham and broccoli florets. Stir the batter well. Cover with a cake tin with parchement paper. Pour the broccoli batter in the cake tin and then put the cake tin in the preheated oven. After about 60 minutes the broccoli cake is ready. Let the broccoli cake cool slightly before you serve. Enjoy!

Ingredients: 1 onion, 1 garlic clove, thyme, 2 chicken breasts, 225 grams of spinach, 4 celery sticks, 100 grams of peas, 1 tablespoon pesto, salt, pepper, 50 grams of butter, 50 grams of flour, 500 ml vegetable stock, 100 gram grated old cheese, mozzarella, lasagne sheets,

Preheat the oven at 180 degrees (fan). Bake in hot oil 1 chopped onion and 1 finely chopped garlic clove with thyme to taste. Bake until the onion is soft. Then add 2 diced chicken breasts and stir fry the chicken breast is golden brown. Add 4 sliced celery sticks, 225 grams of frozen spinach and 100 grams of frozen peas. Stir fry until the vegetables are defrosted. Season with salt and pepper.

Then a cheese sauce. Melt 50 grams butter. When the butter has melted, add 50 grams of flour. Stir well. Bake this brief. Pour bit by bit 500 ml vegetable stocks. Keep stirring well otherwise you will get lumps. If the desired thickness of the sauce has been reached take the pan from the heat. Stir 100 grams of grated old cheese. Let the cheese melt, as you stir.

Put in a baking dish a layer of the spinach-chickenmixture. Pour this about 1 / 3 of the cheese sauce. Cover it with the lasagne sheets. Put then a layer of spinach-chickenmixture. Cover this with the lasagne sheets. Pour the rest of the cheese sauce over it. The lasagne sheets must completely been covered with cheese sauce. Sprinkle flakes of mozzarella and a little grated old cheese over it. Turn the baking dish approximately 30 minutes in the preheated oven. Enjoy!