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Ingredients: penne, 100 grams ham, 1 garlic clove, 300 grams broccoli, 1 can tomato puree, 400 ml stock, grated cheese,

Number of persons: 2

Cook the penne in boiling salted water. Fry in hot oil 100 grams thinly sliced ham until brown. Add 1 finely chopped garlic clove and stir fry until it has an fragrance. Add 300 grams broccoli cut in florets and stir-fry a few minutes. Finally, add 1 can of tomato puree and 400 ml stock and allow to simmer 15 minutes on medium heat so the broccoli can be cooked. Serve with penne and grated cheese. Enjoy!

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: 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: 2 pork escalopes, 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1 tablespoon sugar, rice, 1 broccoli, 1 yellow pepper, dash of white wine, 3 spring onions, cashew nuts,

Number of persons: 3

Cut 2 pork escalopes in slices and marinate in a marinade of 3 tablespoons hoisin sauce, 2 tablespoons soy sauce and 1 tablespoon sugar. Let it marinate for at least 30 minutes. Boil the rice according pack instructions. Bake the marinated pork escalopes in hot oil brown. Remove the pork escalopes from the pan when it is brown. Put new oil in the pan and stir fry 1 broccoli cut in small florets and 1 yellow bell pepper for about 5 minutes. Add a dash of white wine and let the alcohol evaporate. Add 3 chopped spring onions and cashew nuts. Stir fry briefly. Serve with rice. Enjoy!

Ingredients: broccoli, noodles, 200 grams diced ham, 1 onion, 200 gram mushrooms, 100 ml sweet chilli sauce, 100 gram cashew nuts,

Number of persons: 3

Boil 1 broccoli cut in florets al dente in boiling water with salt. Prepare the noodles according to the instructions on the package. Bake in hot oil 200 grams diced ham and 1 chopped onion until the onion has softened. Add 200 grams of mushrooms and stir until the mushrooms have softened. Add the broccoli florets and 100 ml sweet chilli sauce. Heat well. Add as last 100 grams cashewnuts. Serve with noodles. Enjoy!

Normally I use the ActiFry for potatoes and chips, but today after a busy and warm day I put also the vegetables in for dish dish.

Ingredients: 1 broccoli, 1 carrot, salt, 450 grams small potatoes, 1 onion, 200 grams diced ham,

Number of persons: 3

Cut the broccoli into roses and blanche it with 1 diced carrot in water with salt (otherwise the vegetables stay to hard in the ActiFry). Meanwhile do 450 grams small potatoes and 1 chopped onion in ActiFry and turn the ActiFry on for about 15 minutes. Add 200 grams diced ham, the broccoli and carrots and turn the ActiFry on for another 15 minutes. Bring to taste with salt and pepper. You stir fry this too! Enjoy!

Ingredients: 6 sheets puff pastry, 200 grams broccoli, 250 grams diced bacon, 3 eggs, 125 ml cream, salt, pepper, 250 grams grated mature cheese, 6 cherry tomatoes,

Number of persons: 3

Preheat the oven to 200 degrees. Defrost 6 sheets puff pastry. Cut the broccoli in florets and cook al dente. Meanwhile bake 250 gram diced bacon crunchy. Let the broccoli and bacon cool down a bit. Meanwhile beat 3 eggs with 125 ml cream, salt and pepper and stir 200 grams grated mature cheese in the mixture. Coated 6 greased ovenproof dishes with puff pastry. Put broccoli in each bowl, diced bacon and cherry tomatoes. Pour the egg mixture in each bowl and sprinkle at last some grated cheese on ovenproof dishes. Place the ovenproof dishes about 30 minutes in the preheated oven. Enjoy!