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Ingredients: 150 ml Greek yoghurt, 1 small onion, 3 garlic cloves, 2 teaspoons paprika, 2 teaspoons chili powder, 1 tablespoon garam masala, lemon juice, 2 chicken breasts, coriander

Number of persons: 2

Mix 150 ml Greek yogurt with 1 small onion, 3 finely chopped garlic cloves, 2 teaspoons paprika, 2 teaspoons chili powder, 1 tablespoon garam masala and a dash of lemon juice. Cut 2 chicken breasts into cubes and stir it with freshly chopped coriander with the yogurt marinade. Cover the bowl well and let the chicken marinate overnight in the refrigerator. Preheat the oven to 200 degrees and fry the marinated chicken until cooked in about 20 minutes.

Chicken Tikka Masala
Ingredients: 1 onion, 1 teaspoon cardamom, 1 garlic clove, 1 can diced tomatoes, 1 tablespoon garam masala, 1 teaspoon cinnamon, 1 teaspoon chilli powder, 1/2 tablespoon brown sugar, 250 ml cream, 55 grams almond flakes,

Fry in hot oil 1 finely chopped onion with 1 teaspoon cardamom until the onion has browned. Add 1 finely chopped garlic clove and fry 1 minutes. Add 1 can diced tomatoes and let it thicken up to half. Add 1 tablespoon garam masala, 1 teaspoon cinnamon, 1 teaspoon chilli powder, 1/2 tablespoon brown sugar, 250 ml cream, 55 grams almond flakes and the Chicken Tikka and heat 5 more minutes.

Serve with naan bread. Enjoy!

Ingredients: rice, 1 onion, 1 teaspoon curry powder, 250 grams minced beef, 1 small can of carrots, 1 teaspoon turmeric, 1 tablespoon vinegar, 6 tablespoons sugar, 2 tablespoons tomato ketchup, 75 grams almonds, 100 grams raisins, 200 ml broth,

Number of persons: 4

Cook the rice according pack instructions. Leave it to cool. Fry in hot oil 1 chopped onion with 1 teaspoon curry powder until onion is soft. Add 250 grams minced beef and fry it loose. Then add 1 small can of carrots, 1 teaspoon turmeric, 1 tablespoon vinegar, 6 tablespoons sugar, 2 tablespoons tomato ketchup, 75 grams raisins and 100 grams of almonds and stir fry 2 minutes. Then add 200 ml stock and let it simmer for about 5 minutes. Finally, add the cooled rice, stir and warm all well. Enjoy!

Chicken Tikka
Ingredients: 150 ml Greek yoghurt, 3 garlic cloves, 2 teaspoons paprika, 2 teaspoons chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon cinnamon, 1 teaspoon black pepper, 2 teaspoons ginger powder, lemon juice, 2 chicken breasts,

Number of persons: 2

Mix 150 ml Greek yogurt with 3 finely chopped garlic cloves, 2 teaspoons paprika, 2 teaspoons chili powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon cinnamon, 1 teaspoon black pepper, 2 teaspoons ginger powder and a dash of lemon juice. Cut 2 chicken breasts into cubes and stir it with the yogurt marinade. Cover the bowl well and let the chicken marinate overnight in the refrigerator. Preheat the oven to 200 degrees and fry the marinated chicken until cooked in about 20 minutes.

Chicken Tikka Masala
Ingredients: 1 onion, 1 teaspoon cardamom, 1 garlic clove, 1 can diced tomatoes, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon cinnamon, 1 teaspoon black pepper, 1 teaspoon chilli powder, 1/2 tablespoon brown sugar, 250 ml cream, 2 tablespoons chopped almonds,

Fry in hot oil 1 finely chopped onion with 1 teaspoon cardamom until the onion has browned. Add 1 finely chopped garlic clove and fry 1 minutes. Add 1 can diced tomatoes and let it thicken up to half. Then add 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon cinnamon, 1 teaspoon black pepper, 1 teaspoon chilli powder, 1/2 tablespoon brown sugar, 250 ml cream, 2 tablespoons chopped almonds and the Chicken Tikka and heat 5 more minutes.

Serve with rice or naan bread. Enjoy!

Ingredients: 1 onion, 2 garlic cloves, 2 tablespoons oil, 1 tablespoon honey, ginger powder, fresh coriander, salt, pepper, 2 chicken breasts, 55 grams shaved almonds, 250 ml chicken stock, 2 pears,

Make a paste in the food processor with 1 sliced onion, 2 cloves garlic, 2 tablespoons oil, 1 tablespoon honey, ginger powder, to taste fresh coriander, salt and pepper. Turn the food processor on until you have a good paste. Cut 2 chicken breasts in pieces. Lubricate the chicken breasts with the paste and let the chicken breasts rest in a covered dish in the refrigerator for a night. Bake the chicken breasts in hot oil. Add 55 grams shaved almonds. Stir fry a minute or 3. Add 250 ml chicken stock and let it simmer fot about 15 minutes. Meanwhile peel 2 pears and cut them in pieces. Add the pears to the chicken breasts and heat for another 10 minutes. Serve with rice, for example, or potato croquettes and a salad. Enjoy!

Ingredients: rice, 50 grams almonds, 1 egg, 1/2 tablespoon cornflour, 1 chicken breast, 3 sping onions, 1 red pepper, 100 grams beansprouts, 1 garlic clove, 1 tablespoon soy sauce, 50 ml chicken stock, 2 tablespoons rice wine, 1 tablespoon cornfllour,

Boil the rice according pack instructions.

Bake 50 grams of almonds in a hot frying pan golden brown. Mix 1 egg white with 1/2 tablespoon of cornflour and 1 diced chicken breast.

Cook the chicken breast in hot oil golden brown. If the chicken breast is brown scoop it from the pan. Heat again oil in the pan and bake 3 in rings sliced spring onions, 1 red pepper, 100 grams beansprouts and 1 finely chopped garlic clove. Stir fry 2 minutes. Then, put the chicken breast and roasted almonds back in the pan. Mix in a bowl 1 tablespoon soy sauce, 50 ml chicken stock, 2 tablespoons rice wine and 1 tablespoon of cornflour. Stir it with the chicken and stir fry still 1 minute.

Serve with the rice. enjoy!

Make a marinade of 2 tablespoons corn flour, 2 tablespoons brown sugar, 6 tablespoons sweet soy sauce, salt and pepper. Marinate 1 sliced chicken breast for at least an hour. Fry in hot oil 65 grams almond flakes until slightly brown, then get it out the pan and fry the remaining oil in the marinated chicken breast until brown. Add 1 chopped leek and 1 diced zucchini (courgette) and bake it 5 minutes, stirr well. Then add 200 ml chicken stock and the remaining marinade. Boil to thicken the sauce a bit. Finally add the fried almond flakes. Serve with noodles for example, enjoy!

Mix 175g diced butter with 250g selfraising flour, 125g brown sugar and 2 tablespoons mixed spices. Knead it with cold hands until you have a nice dough. Wrap the dough in cling film and let it rest in the fridge for at least an hour, prefarbely more. Place the dough on a dusted surface and flatten it with a rolling pin until you have a thickness of 1 cm. Place the dough on a lined in baking sheet. Press some almonds in the dough (the amount is what you prefer). Place the baking sheet in a preheated oven at 165C (fan) for about 30 minutes. Let the spice biscuit cool down on the baking sheet (when it is still it will easily break). When it is cold enough just break a little piece of the spiced biscuit and enjoy!