Ingredients: penne, salt, 1 stalk broccoli, 2 red onions, 1 garlic clove, 100 grams soft cheese, 125 ml cream, 1 cube vegetable stock,
Number of persons: 3
Cook the penne in boiling salted water. Boil 1 stalk broccoli cut into florets until just tender. Fry in hot oil 2 chopped red onions and 1 chopped garlic clove until the red onions have softened. Add the cooked broccoli florets, along with 100 grams soft cheese, 125 ml cream and 1 crumbled vegetable bouillon cube. Let the MonChou melt. Serve with the penne. Enjoy!
Ingredients: ready-made pizza dough with tomato sauce, 100 grams spinach (frozen), 1 can of artichoke hearts, mozzarella, grated cheese,
Number of persons: 3
Preheat the oven to 200 degrees. Roll out the ready-made pizza dough on the baking sheet and spread the tomato sauce over it. Divide 100 grams thawed spinach over it and then sliced artichoke hearts. Divide the mozzarella over the pizza and sprinkle grated cheese over it. Put the pizza about 20 minutes in the preheated oven. Enjoy!
Ingredients: noodles, 1 garlic clove, ginger powder, 250 grams mushrooms, 300 grams of white cabbage, 1/2 jar black bean sauce, 100 ml water, 3 spring onions,
Number of persons: 4
Cook the noodles according to pack instructions. Fry in hot oil 1 finely chopped garlic clove and ginger powder. Bake until it has an fragrance. Then add 250 grams sliced mushrooms and 300 grams of shredded white cabbage. Stir fry until the mushrooms and cabbage are tender. Add 1/2 jar black bean sauce, 100 ml water and 3 sliced spring onions to it. Heat 5 minutes more. Serve the noodles with the white cabbage. Serve with fried onions. Enjoy!
Ingredients: 4 tomatoes, 20 grams butter, 20 grams flour 200 ml milk, 50 grams grated cheese, salt, pepper, small can peas, mixed herbs,
Number of persons: 2
Preheat the oven to 200 degrees. Melt 20 grams butter and add 20 grams flour. Cook shortly and then gradually add about 200 ml of milk. Remove the sauce from the heat and stir in 50 grams grated cheese and a small can of drained peas. Season to taste with salt and pepper. Fill the tomatoes with the mixture. Sprinkle some grated cheese and the mixed herbs. Place the filled tomatoes in an ovenproof dish and place the ovenproof dish 25 minutes in the preheated oven. Serve with baked potatoes. Enjoy!
Ingredients: penne, salt, 1 onion, 1 teaspoon chilli jam, 150 grams mushrooms, 1 jar marrowfat peas, 1 can diced tomatoes, 1 tablespoon sweet soy sauce, pepper,
Number of persons: 2
Cook the penne in boiling salted water. Fry in hot oil 1 chopped onion with 1 teaspoon chilli jam until the onion is soft. Add 150 grams sliced mushrooms and stir-fry until the mushrooms are soft. Add 1 jar drained marrowfar peas, 1 can diced tomatoes and 1 tablespoon sweet soy sauce. Heat about a minutes or 10. Season to taste with salt and pepper. Serve with penne. Enjoy!
Ingredients: spaghetti, 1 broccoli, 1 onion, 1 garlic clove, 1 teaspoon chilli jam, thyme, 3 tomatoes, 500 ml sieved tomatoes, 1 cube stock,
Number of persons: 3
Cook the spaghetti in boiling salted water. Cut 1 broccoli into florets. Cook the broccoli florets until just tender in salted water. Fry in hot oil 1 chopped onion with 1 finely chopped garlic clove, 1 teaspoon chilli jam and some thyme until the onion is soft. Add 3 diced tomatoes, 500 ml sieved tomatoes and 1 crumbled stock cube. Bring to the boil briefly. Cut the cooked broccoli florets. Stir the broccoli florets into the sauce. Serve with spaghetti. Enjoy!
Ingredients: tagliatelle, salt, 1 onion, 1 green pepper, 1 yellow pepper, 2 garlic cloves, 3 tablespoons white wine vinegar, 1 tablespoon capers, pepper, basil,
Number of persons: 2
Cook the tagliatelle in boiling salted water. Fry in hot oil 1 chopped onion until it is tender. Add 1 green and 1 yellow bell pepper sliced, and fry over high heat for about a minute. Add 2 finely chopped garlic cloves and season with salt. Reduce the heat and leave it for about fifteen minutes with the lid on the pan on low heat to simmer. Add 3 tablespoons white wine vinegar and 1 tablespoon finely chopped capers and let the vinegar be syrupy. Season with basil. Sprinkle some basil over the dish. Serve with the tagliatelle. Enjoy!
