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Ingredients: 2 sweet onions, 150 grams bacon, garlic cloves, 250 grams risotto rice 100 ml white wine, 650 ml chicken stock, rocket, grated cheese,

Number of persons: 3

Fry on medium heat 1/2 chopped sweet onion with 2 finely chopped garlic cloves, 100 grams diced bacon until the onion is soft. Add 250 grams of risotto rice and stir until the risotto rice glistens. Add 100 ml white wine and let the wine evaporate while stirring. Gradually add 650 ml chicken stock (derived from 2 stock cubes), it takes about 20 minutes, stir a few times. Test whether the risotto is tender enough. Meanwhile bake 50 slices bacon crisp, scoop out the pan and keep aside. Bake 1 1/2 sliced sweet onions on medium heat until soft. Serve the risotto with sweet onions, bacon, rocket and grated cheese. Enjoy!

Ingredients: rice, 1 chicken breast, salt, flour, curry powder, 1 onion, 2 garlic cloves, 1 red pepper, 3 spring onions, 400 ml coconut milk, pepper,

Number of persons: 2

Cook the rice according pack instructions. Cut 1 chicken breast into cubes, sprinkle with salt, flour and curry powder. Bake the chicken brown in hot oil. When the chicken and the brown scoop from the pan. Bake in the remaining oil 1 chopped onion with 2 finely chopped garlic cloves and some curry powder to taste. Stir fry until the onion is soft. Add 1 sliced red pepper and cook 5 minutes. Add 3 spring onions sliced and fried chicken cubes. Fry briefly. Add 400 ml coconut milk and bring to a boil. Let the sauce thicken. Season to taste with salt and pepper. Serve with rice. Enjoy!

Ingredients: rice, 200 grams minced beef, 1 onion, 1 large zucchini, 200 ml stock, 1 egg, 250 ml cream, 1/2 tablespoon mustard, dill,

Number of persons: 3

Cook the rice according pack instructions. Bake 200 grams minced beef with 1 chopped onion in hot oil until the minced beef is brown and loose. Add 1 peeled and diced zucchini and cook for about 2 minutes. Add 200 ml stock and let it simmer for about 10 minutes. Add 1 beaten egg and let the egg coagulate. Add 250 ml cream, 1/2 tablespoon mustard and dill (to taste) to. Leave to simmer for another 5 minutes. Serve with rice. Enjoy!

Ingredients: rice, 2 chicken breasts, 1 1 / 2 tablespoons korma curry paste (Patak’s ), 1 onion, 100 grams sugar snap peas, 200 ml coconut milk, 300 ml chicken stock, 10 cherry tomatoes,

Number of persons: 3

Cook the rice according pack instructions. Chop in a food processor 2 chicken breasts with 1 tablespoon korma curry paste until minced. Make small meatballs of it. Bake the chicken meatballs around brown in hot butter. Remove from the pan and keep aside. Bake in the remaining fat 1 chopped onion with 1/2 tablespoos korma curry paste until the onion is soft. Add 100 grams halved sugar snap peas and stir fry briefly. Add 200 ml coconutmilk and 300 ml chicken stock. Bring to the boil. Put the chicken meatballs back into the pan with 10 halved cherry tomatoes. Leave to simmer for 10 more minutes over medium heat. Serve with rice. Enjoy!

Ingredients: rice, 2 pork escalopes, 3 tablespoons soy sauce, 1 garlic clove, 1 onion, 1 red pepper, 1 carrot, 200 grams oxheart cabbage, chilli sauce, stock cube, 125 grams bean sprouts,

Number of persons: 3

Cook the rice according pack instructions. Make a marinade of 3 tablespoons soy sauce and 1 finely chopped garlic clove. Marinate 2 sliced pork escalopes in it. Leave the pork escalopes at least half an hour to marinate. Fry the pork escalopes strips to brown. Add 1 chopped onion and fry until soft. Then add 1 sliced red pepper and 1 grated carrot. Stir fry about 5 minutes. Add 200 grams shredded oxheart cabbage and stir fry until the oxheart cabbage is soft. Add a dash of chilli sauce and crumble a stock cube above. Add 125 grams bean sprouts and heat the whole thing briefly. Serve with rice. Enjoy!

Ingredients: rice, 250 grams green beans, 1 onion, 1 garlic clove, 200 grams minced beef, 100 ml broth, 2 eggs, 250 ml cream,

Number of persons: 3

Preheat oven to 175 degrees. Cook the rice according pack instructions. Boil 250 grams green beans in boiling water until al dente. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove until the onion is light brown. Add 200 grams of minced beef and fry it brown. Add 100 ml strong broth and bring to the boil. Mix 2 eggs with 250 ml cream. Stir this into the minced beef mixture. Put the minced beef mixture into an ovenproof dish. Put the ovenproof dish in the preheated oven for fifteen minutes. Serve with rice completely. Enjoy!

Ingredients: rice, 1 1/2 tablespoon Patak’s mild curry paste, 2 beef cutlets, 1 onion, ginger powder, 150 grams snow peas, 250 ml coconut milk, 1 dash lemon juice, 4 spring onions,

Number of persons: 2

Cook the rice according pack instructions. Heat oil in a wok. Fry short 1 1/2 tablespoon Patak’s mild curry paste. Add 2 sliced beef cutlets and fry the meat brown. Spoon the beef cutlets strips from the pan and keep aside. Bake 1 chopped onion in the remaining fat with a little ginger until the onion is translucent. Add 150 grams snow peas and stir-fry 4 minutes along. Add 250 ml coconut milk with a dash of lemon juice. Bring to the boil. Add 4 sliced spring onions and let it simmer for 10 minutes on low heat. Add the meat to last and warm well. Serve with rice. Enjoy!