Ingredients: lettuce, 150 grams diced chicken breast (already cooked), 100 grams cucumber, 1 tomato, 50 grams cashew nuts, 3 tablespoons sweet chilli sauce, 1 teaspoon soy sauce,
Number of persons: 3
Put the lettuce in a bowl. Add 150 grams diced chicken breast (already cooked), 100 grams cucumber cut in strips, 1 diced tomato and 50 grams cashew nuts. Make a dressing of 3 tablespoons sweet chilli sauce and 1 teaspoon soy sauce and mix it with the salad. Serve with potatoes for example. Enjoy!
Ingredients: 250 gram diced bacon, 250 grams mushrooms, dash of white wine, lettuce, 100 grams of cucumber, 2 sundried tomatoes, chives,
Number of persons: 2
Bake 250 gram diced bacon crunchy. Add 250 grams sliced mushrooms and cook until it is soft. Add a dash of white wine and let the alcohol evaporate. Leave the bacon and mushrooms to cool down a bit. Add to the lettuce 100 grams sliced cucumber, 2 chooped sundried tomatoes and chives. Serve the salad with warm mushrooms and bacon. If you like add some dressing. Serve with baked potatoes. 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: 100 grams bacon, 175 grams small mushrooms, 1 garlic clove, thyme, salt, pepper, 1 tablespoon oil, 1 dash of lemon juice, 300 grams mixed lettuce,
Bake in a frying pan 100 grams slices bacon untilcrisp. Remove from the pan and cut it fine. Mix 175 grams of small mushrooms with 1 finely chopped garlic clove, thyme, salt, pepper and 1 tablespoon oil. Cook the mushrooms in about 5 minutes until softened. Add 1 dash of lemon juice. Mix the mushrooms with the bacon with 300 grams of mixed lettuce. Enjoy!
Ingredients: fresh perline, 3 sundried tomatoes, 3 gherkins, 200 grams lettuce, balsamic vinegar, salt,
Boil fresh pasta as perline or tortelini in boiling water with some salt in 4 minutes al dente. Personally, I had perline with cheese filling. Drain and rinse with cold water. Put the cold pasta in a bowl. Cut 3 gherkins and 3 sun-dried tomatoes finely. Put this together with 200 grams lettuche with the pasta. Mix well and sprinkle with balsamic vinegar. Enjoy!
Cook 250g tortellini (choose a filling you want) following the pack instructions. Toast 30g pine nuts in a dry frying pan. Finely chop 6 sundried tomatoes. Add in a bowl 75g rocket lettuce, the sundried tomatoes, the toasted pine nuts and some grated cheese. Toss it a little. Serve the tortellini over the rocket lettuce salad and if you like it just scatter some grated cheese over it. Enjoy!
Just a easy salad today. Fry 2 crispy chicken breast brown in some hot butter. You can make crispy chicken breast yourself by dipping the chicken breast in 1 beaten egg, and then dipping in cornflakes. But I did it the easy way and bought them in the supermarket. Cool down the crispy chicken breast and chop the crispy chicken breast in little pieces. Finely slice 1 grilled red pepper. Add 300g mixed lettuce into a bowl and add the crispy chicken breast pieces and the red pepper. Toss it well. Serve with a saladdressing and oven chips. Enjoy!
