Ingredients: rice, 1 onion, 250 grams of mushrooms, 300 grams steak, 1 tablespoon mustard, 1 tomato, cajun spices, 250 ml beef stock, 200 ml crème fraiche, salt, pepper,

Boil the rice according pack instructions. Bake in hot oil 1 sliced in rings onion until soft. Add 250 grams sliced mushrooms and stir frying until the mushrooms are tender. Then add 300 grams of diced steak and bake it 2 minutes. Add 1 tablespoon mustard, 1 diced tomato and cajun spices. Pour in 250 ml beef stock. Bring it to the boil and boil as the steak cooked. Stir in 200 ml crème fraiche and warm shortly.Season with salt and pepper. Serve with the rice. Enjoy!

Ingredients: tagliatelle, 100 grams chorizo (slices), 1 tin artichoke, 1 1/2 tablespoon pesto, salt, pepper,

Boil the tagliatelle in boiling water with some salt. Cut 1 tin artichoke in quarters. Bake in a hot frying pan 100 grams chorizo slices until crisp. Scoop from the pan and pour off any excess fat. Heat in the remaining fat in the artichokes with 1 1/2 tablespoon pesto. Bring to taste with salt and pepper and add the chorizo back into the pan. Serve with the tagliatelle. Enjoy!

Ingredients: tagliatelle, salt, 400 grams minced beef, 1 egg, breadcrumbs, 1 tablespoon dried Italian herbs, 50 grams grated cheese, parsley, pepper, 1 red onion, 2 garlic cloves, 2 tomatoes, 500 ml sieved tomatoes, chives , basil,

Boil the tagliatelle in boiling water with some salt. It takes about 12 minutes. Mix 400 grams minced beef with 1 egg, breadcrumbs, 1 tablespoon dried Italian herbs, 50 grams grated cheese, fresh parsley, salt and pepper. Turn small balls. Bake the meatballs around brown in hot butter. Sccop the balls from the pan. Bake in the remaining fat 2 finely chopped garlic cloves with 1 chopped red onion until to the red onion vitreous. Add 2 diced tomatoes and 500 ml sieved tomatoes. Add after taste fresh parsley, chives and basil. Stir well, bring to taste with salt and pepper. Place the meatballs back into the tomato sauce. Let it simmer for about 15 minutes on low heat. Serve the Italian meatballs with tomato sauce and tagliatelle. Enjoy!

Ingredients: 200 grams of broccoli, salt, 6 herbed sausages, 1 pizza kit (with tomato sauce), 200 grams cherry tomatoes, mozzarella, grated cheese,

Preheat the oven at 200 degrees. Boil 200 grams of broccoli florets al dente in water with some salt. Remove the skin from 6 herbed sausages (about 200 grams). Bake the sausagemeat in a hot frying pan. Roll the pizza dough out on a baking tray. Spread with the tomato sauce. Halve 200 grams cherry tomatoes. Top the pizza with the sausagemeat, the halved cherry tomatoes and broccoli. Sprinkle flakes of mozzarella and grated cheese over. Place the pizza about 20 minutes in the preheated oven. Enjoy!

Ingredients: spaghetti, 200 grams bacon, 2 eggs, 100 grams grated cheese, salt, pepper, basil,

Boil the spaghetti in boiling water with some salt until done. Bake 200 grams sliced bacon crisp in hot oil. Beat 2 eggs with 100 grams grated cheese (preferably Parmesan cheese), salt and pepper. If the bacon is crisp, scoop by the egg mixture. Drain the spaghetti and stir in the egg mixture directly. Garnish with a basil leaf. Enjoy!

Ingredients: 250 grams farfalle (or other short pasta), 3 tablespoons mayonnaise, 1 tablespoon honey, 1 tablespoon of grain mustard, 200 grams pieces rest cooked chicken breast, 3 spring onions, 4 tomatoes, basil,

Cook the farfalle in boiling water with some salt. Drain and rinse with cold water. Put in a large bowl 3 tablespoons mayonnaise, 1 tablespoon honey and 1 tablespoon grain mustard. Mix well. Cut 3 spring onions into rings and 4 tomatoes into pieces. Mix this together with 200 grams rest cooked chicken breast, the cooled farfalle and basil to taste to the honey mustard sauce. Enjoy!

Ingredients: 2 pork scallops, salt, pepper, 1 garlic clove, 150 grams chesnut mushrooms, 5 sundried tomatoes, 50 ml beef stock,

Season 2 pork scallops with salt and pepper. Bake the pork scallops brown in hot butter. Remove the pork scallops from the pan. Bake in the remaining fat 1 finely chopped garlic clove, 150 grams sliced chesnut mushrooms and 5 chopped sundried tomatoes. When the mushrooms are tender, add 50 ml beef stock. Let it reduce slightly. Place the pork scallops back into the pan to make it a bit warmer. Serve with baked potatoes and a salad. Enjoy!