Ingredients: 2 chicken breasts, tomato tapenade, 3 sun-dried tomatoes, basil, grated cheese, salt, pepper,
Preheat the oven to 180 degrees. Flatten 2 chicken breasts. Spread tomato tapenade over the chicken breast and sprinkle 3 very finely chopped sun-dried tomatoes, some finely chopped basil and grated cheese over the chicken breasts. Fold the chicken breasts and tie it with kitchen twine. Season with salt and pepper, sprinkle some grated cheese over it. Place the chicken breasts in an ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Serve with baked potatoes and a salad. Enjoy!
Ingredients: 750 ml chicken stock, 2 potatoes, 1 leek, 1 garlic clove, 250 ml cream, 150 grams grated mature cheese, basil,
Bring 750 ml chicken stock to the boil. Add 2 diced potatoes, 1 sliced leek, 1 finely chopped garlic clove and 250 cream. Bring it gently to the boil and let it simmer for about 15 minutes. Puree the soup with a blender. Add 150 grams grated mature cheese and a handful of finely chopped basil. Let the cheese melt on low heat while stirring. Serve the soup with French bread. Enjoy!
Ingredients: pasta, salt, 1 garlic clove, 4 sundried tomatoes, 1 can artichoke hearts, 1 tablespoon basil, grated cheese,
Cook the pasta al dente in boiling water with salt. Fruit in hot oil 1 finely chopped garlic clove. Add 4 chopped sundried tomatoes. Stir fry about a minute or 5. Cut artichoke hearts in 1 in parts. Add the artichoke hearts, 1 tablespoon finely chopped basil and pasta. Heat a bit more. On your plate you can possibly add some grated cheese to it. Enjoy!
Ingredients: eggplant, salt, thyme, pepper, pork scallops, cheese, basil,
Cut eggplant in the length with a 1/2 centimeter thickness. Sprinkle with salt and leave for 10 minutes. In the meantime preheat the oven at 200 degrees. Sprinkle the eggplant slices with thyme leaves. Place the eggplant slices on a baking tray. Put the baking tray about 10 minutes in the preheated oven. Sprinkle the pork scallops with salt and pepper. Siege the pork scallops with cheese slices and sprinkle with finely chopped basil. Put the grilled eggplant slices on it. Roll the pork scallops and tie with kitchen rope. Bake the pork scallops around brown. Lower the heat, so the pork scallops are well done. Serve with a salad and baked potatoes. Enjoy!
Ingredients: penne, salt, 200 grams diced bacon, 1 zucchini, 1 onion, basil, oregano, pepper, 2 tomatoes,
Cook the penne in boiling water with some salt. Bake in a hot frying pan 200 gram diced bacon until crisp. Scoop the diced bacon from the pan. Also remove the fat from the pan. Bake in a frying pan with new butter 1 sliced zucchini and 1 chopped onion. Season with basil, oregano and pepper. Stir fry until the zucchini slices are half done. Then add 2 diced tomatoes and the crispy bacon. Let it simmer on low heat for about 10 minutes. Serve it with penne. Enjoy!
Ingredients: 2 slices puff pastry, mozzarella, 2 eggs, 2 sun-dried tomatoes, 1 tablespoon basil,
Preheat the oven at 200 degrees. Defrost 2 slices puff pastry. Put in a bowl 1 cut into small pieces mozzarella. Add 2 eggs, 2 finely chopped sun-dried tomatoes and 1 tablespoon chopped basil. Mix this well. Coat 2 greased ovenproof dishes with the puff pastry and fill it with the mozzarella mixture. Put the ovenproof dishes approximately 20 minutes in the preheated oven. Enjoy!
Ingredients: tagliatelle, salt, 400 grams minced beef, 1 egg, breadcrumbs, 1 tablespoon dried Italian herbs, 50 grams grated cheese, parsley, pepper, 1 red onion, 2 garlic cloves, 2 tomatoes, 500 ml sieved tomatoes, chives , basil,
Boil the tagliatelle in boiling water with some salt. It takes about 12 minutes. Mix 400 grams minced beef with 1 egg, breadcrumbs, 1 tablespoon dried Italian herbs, 50 grams grated cheese, fresh parsley, salt and pepper. Turn small balls. Bake the meatballs around brown in hot butter. Sccop the balls from the pan. Bake in the remaining fat 2 finely chopped garlic cloves with 1 chopped red onion until to the red onion vitreous. Add 2 diced tomatoes and 500 ml sieved tomatoes. Add after taste fresh parsley, chives and basil. Stir well, bring to taste with salt and pepper. Place the meatballs back into the tomato sauce. Let it simmer for about 15 minutes on low heat. Serve the Italian meatballs with tomato sauce and tagliatelle. Enjoy!
