Ingredients: 2x 100 grams cod, salt, pepper, pesto, 4 slices bacon,
Sprinkle the cod with salt and pepper. Spread 1 side with pesto. Wrap both cods in slices bacon. Cook the cod on each side about 3 to 4 minutes in hot butter. Enjoy!
Ingredients: rice, 1 chicken breast, salt, pepper, 2 teaspoons Patak’s mild curry paste, 400 ml coconut milk, 200 grams snow peas, 100 grams chesnut mushrooms,
Boil the rice according pack instructions. Cut 1 chicken breast into cubes and season with salt and pepper. Bake the diced chicken breast golden brown in hot oil. Scoop the chicken breast from the pan. Than add 2 teaspoons Patak’s mild curry paste into the pan with 400 ml coconut milk. Bring to the boil briefly, then add 200 grams snow peas and 100 grams sliced chesnut mushrooms. Leave it cooking on medium heat for 5 minutes. Put the chicken breast back into the pan and heat it a bit more. Serve the Thai chicken curry with rice. Enjoy!
Ingredients: 2 celery sticks, 3 shallots, 500 grams sausage meat, 50 grams walnuts, 1 tablespoon sage, 50 grams breadcrumbs, salt, pepper, 150 grams bacon, parsley,
Bake in the hot oil 2 chopped celery sticks and 3 chopped shallots. Fruit this on a low heat. Remove from the heat and let it cool slightly. Put the shallots and celery sticks in a bowl and add 500 grams sausage meat, 50 gram chopped walnuts, 1 tablespoon sage and 50 grams of breadcrumbs to it. Bring it on taste with salt and pepper and mix well. Grease a spring form and cover the spring form with slices bacon. Fill the spring form now with the meat mixture and lay the slices bacon over the filling. Put the pie in the preheated oven at 200 degrees for about 40 to 45 minutes. Let the pie cool in the form and cut it into points. Sprinkle with parsley. Enjoy!
Ingredients: 2 chicken breasts, salt, pepper, nutmeg, 1 onion, 1 garlic clove, 2 tomatoes, 1 can diced tomatoes, 3 tablespoons sweet soy sauce, rice,
Cut 2 chicken breasts into cubes. Sprinkle it with salt, pepper and nutmeg to taste and let this marinate for a minute or 10. Bake in hot oil 1 finely chopped onion with 1 finely chopped garlic clove until the onion is soft. Add the diced chicken breast and bake it brown. Add 2 diced tomatoes and 1 can diced tomatoes. Put 3 tablespoons sweet soy sauce and bring briefly to boil. Lower the heat and let it simmer for about 15 minutes. Serve the chicken breast with rice. Enjoy!
Ingredients: 1 chicken breast, 1 garlic clove, 1 tablespoon laos, lime juice, salt, 1 onion, 250 grams chesnut mushrooms, 1 teaspoon sambal, 2 tablespoons curry powder, pepper, 100 ml coconut milk, 4 tortilla wraps, lettuce,
Cut 1 chicken breast into small cubes. Put it in a bowl with 1 chopped garlic clove, 1 tablespoon laos, a dash of 1 lime juice and some salt. Stir this well and leave to marinate for a minute or 30. Bake in hot oil 1 chopped onion until soft. Add the chicken breast it and bake it brown. Take than 250 grams sliced chesnut mushrooms and fry them until they become soft. Stir in 1 teaspoon sambal, 2 tablespoons curry powder and pepper. Stir fry for a minute, then pour in 100 ml of coconut milk. Lower the heat and let the coconut milk thicken a bit. Heat 4 tortillawraps meanwhile in the microwave as indicated on the package. Siege the tortillas with lettuce. Scoop the chicken curry mixture on it and roll the tortilla wrap. Enjoy!
Ingredients: 6 slices puff pastry, 200 grams soft cheese, 1 1/2 tablespoon soy sauce, 4 eggs, 250 grams chesnut mushrooms, 3 spring onions, salt, pepper,
Preheat the oven at 200 degrees. Defrost 6 slices puff pastry. Beat 200 grams soft cheese with 1 1/2 tablespoon soy sauce creamy. Then add 4 eggs and mix well. Bring to taste with salt and pepper. cut 250 grams chesnut mushrooms into slices and 3 spring onions into rings. Mix this. Coat 6 small ovenproof disheswith puff pastry. Prick holes in the puff pastry. Fill the ovenproof dishes with mushrooms and spring onions. Pour the cream over the mushrooms. Put the ovenproof dishes in the preheated oven for about 20 minutes. Enjoy!
Ingredients: rice, 1 onion, 100 grams chorizo, 3 celery sticks, 1 garlic clove, thyme, 1 jar marrowfat peas, 150 ml chicken stock, 1 tablespoon red wine vinegar,
Boil the rice according pack instructions. Bake in hot oil 1 chopped onion with 100 grams slices chorizo. If the onion has softened add 3 cut celery sticks, finely chopped garlic clove and thyme. Stir fry a minute or 3. Then add 1 jar marrowfat peas and 150 ml chicken stock. Lower the heat and let it be cooked in 10 minutes. At last add 1 tablespoon red wine vinegar. Serve the marrowfat peas with the rice. Enjoy!
