Ingredients: 2 chicken breasts, 3 tablespoons hoisin sauce, 1 leek, cashew nuts, 50 grams beansprouts, 4 tortilla wraps,
Marinate 2 diced chicken breasts with 3 tablespoons hoisin sauce. Put this one night in a well-sealed container in the refrigerator. Fry, the next day, the chicken breast brown. Add 1 chopped leek and a handful cashew nuts and 50 grams beansprouts. Stir fry about 2 minutes. Heat the wraps following pack instructions and filled it with the chicken mixture. You have enough filling for 4 wraps. Enjoy!
Ingredients: tagliatelle, salt, 300 grams spinach, 1 garlic clove, cayenne pepper, 2 cans peeled tomatoes, salt, pepper, ricotta,
Boil the tagliatelle in boiling water with some salt. Put another pan with water on the heat and bring the water to boil. Hang in the pan a sieve. Put it bit by bit 300 grams spinach and let it shrink. Heat oil in a frying pan. Stir fry 1 finely chopped garlic clove with a pinch cayenne pepper. Stir fry this briefly and add 2 cans peeled tomatoes. Bring to boil, lower the heat and let it simmer. Bring the sauce to taste with salt, pepper and a tablespoon red wine vinegar. Drain the tagliatelle and add it to the tomato sauce. Put this in a dish with spinach and after taste ricotta. Enjoy!
Ingredients: rice, 10 slices salami, 1 carrot, 3 spring onions, cinnamon, 60 grams raisins, 30 grams pine nuts,
Boil rice following pack instructions. Bake in hot oil 10 slices salami until they are crisp. Add 1 sliced carrot and 3 chopped spring onions. Bake it for a minute or 4. Season with cinnamon and also add 60 gram raisins and 30 grams pine nuts. Heat for about a minute or 3. A simple dish, with a surprising taste. Enjoy!
Ingredients: 300 grams beef, 1 tablespoon balsamic vinegar, 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon curry powder, rice, 40 grams pine nuts, 1 leek, 125 grams bean sprouts, 1 garlic clove, 1 tablespoon ginger powder, 1 tablespoon chopped coriander,
Marinate 300 grams sliced beef with 1 tablespoon balsamic vinegar, 3 tablespoons soy sauce, 1 tablespoon sugar and 1 tablespoon curry powder. Let the meat marinate for about 30 minutes. Boil the rice following pack instructions. Bake 40 grams pine nuts golden brown in a dry wok. Scoop it from the pan and keep it separate. Bake the beef brown in a hot wok. If the beef is brown, add 1 chopped leek, 125 grams bean sprouts, 1 finely chopped garlic clove and 1 tablespoon ginger powder. Stir fry a minute or five, then add the pine nuts again and sprinkle with 1 tablespoon fresh chopped coriander. Serve with the rice. Enjoy!
Ingredients: 4 tomatoes, 2 garlic cloves, thyme, bay leaf, caster sugar, balsamic vinegar, olive oil,
Getting the green ‘crown’ of 4 firm tomatoes and cut the tomato in the convex side cross until almost at the bottom. Put the tomatoes in a ovenproof dish. Cut 2 garlic cloves into thin slices and put it in each tomato. Put in each tomato also 1 sprig fresh thyme and 1/2 bay leaf. Sprinkle some caster sugar over the tomatoes and sprinkle with balsamic vinegar and olive oil. Put the ovenproof dish in the preheated oven at 175 degrees for about 20 to 25 minutes. Serve the tomatoes without the bay leaf and thyme. Serve with a mixed salad and baked potatoes. Enjoy!
Ingredients: penne, salt, 1 onion, 2 celery sticks, 1 carrot, 1 garlic clove, 1 can diced tomatoes, ketchup, pepper, mozzarella,
Boil the penne just al dente in boiling water with some salt. Bake in hot oil 1 finely chopped onion in a minute or five. Add 2 diced celery sticks, 1 diced carrot and 1 finely chopped garlic clove. Stir fry about 5 minutes. Add a can diced tomatoes and an additional some ketchup and bring to taste with salt and pepper. Let it gently simmer for a minute or 5. Stir in the penne by and place in a ovenporrf dish. Put mozzarella pieces over the dish. Put the ovenproof dish in the preheated oven at 175 degrees (fan) for approximately 30 minutes and serve. Enjoy!
Ingredients: broccoli, salt, 40 grams butter, 40 grams of flour, 500 ml vegetable stock, 100 grams grated aged cheese,
Boil the broccoli in boiling water with some salt until al dente. Pour it off and put it in a obenproof dish. Melt 40 grams butter in a casserole. Add 40 grams o flour and fry in this very short. Add bit by bit approximately 500 ml vegetable stock and keep stirring well. Remove from the heat and add 100 grams grated aged cheese and let the cheese melt while stirring. Pour the cheese sauce over the broccoli and turn the obenproof dish in the preheated oven at 175 degrees for about 15 minutes. Serve with baked potatoes. Enjoy!
