Ingredients: 100 grams sliced bacon, 1 onion, 200 grams minced beef, 200 grams mixed mushrooms (chesnut mushrooms, shiitake, oyster mushrooms), 1 ready-made pizza base with tomato sauce, mozzarella, grated cheese,
Ingredients: rice, 1 onion, 1 garlic clove, 1 teaspoon chilli jam, 125 grams diced ham, 1 carrot, 250 grams chestnut mushrooms, 2 tablespoons brown sugar, 2 tablespoons chili sauce, 1 tablespoon soy sauce,
Number of persons: 3
Boil the rice in advance according to the ictructions on the package. Fry in hot oil 1 chopped onion with 1 finely chopped garlic clove and 1 teaspoon chilli jam until the onion has softened. Add 125 grams diced ham and 1 diced carrot. Stir-fry about 4 minutes. Then add 250 grams sliced chestnut mushrooms and stir-fry until the mushrooms are soft. Meanwhile make a sauce with 2 tablespoons brown sugar, 2 tablespoons chili sauce and 1 tablespoon soy sauce. Add this mixture with the cooked rice to the vegetables. Stir well for a few minutes. Enjoy!
Ingredients: 5 shallots, 3 spicy sausages, 50 grams chorizo, 250 grams chestnut mushrooms, salt, pepper, 4 eggs, 50 ml cream, chives, parsley, puff pastry,
Number of people: 4
Bake in a hot wok 5 chopped shallots until they are tender. Add 3 sliced spicy sausages and 50 grams slices chorizo. Stir until the sausages are brown. Add 250 grams sliced chestnut mushrooms. Bring to taste with salt and pepper and stir until the mushrooms have softened. Let it cool completely. Meanwhile preheat the oven at 200 degrees. Beat 4 eggs with 50 ml cream, chives, parsley, salt and pepper. Coat a pie tin with fresh puff pastry. Put the mushrooms and sausage in the pie tin. Pour the egg mixture over it. Put the pie about 30 minutes in the oven. Enjoy!
Ingredients: 1 carrot, 1 small onion, 1 egg, 25 grams of flour, dill, grated cheese,
Preheat the oven to 175 degrees. Mix 1 grated carrot with 1 small onion, 1 egg, 25 grams flour and dill to taste. Heat oil in a frying pan and bake the blini’s brown at both sides. Place the blini’s on a baking tray. Sprinkle grated cheese over the carrot blini’s and place the baking tray about 10 minutes in the preheated oven.
Ingredients: 2 pork scallops, salt, pepper, nutmeg, 1 onion, 250 grams chestnut mushrooms, 100 ml white wine, 200 ml cream,
Cut 2 pork scallops in slices and season with salt, pepper and nutmeg. Cook the pork scallops slices brown in hot oil. Shovel the pork scallop slices from the pan and stir fry in the remaining fat 1 finely chopped onion with 250 grams sliced chestnut mushrooms for about 3 minutes. Add 100 ml white wine and let the alcohol evaporate. A 200 ml cream and bring to the boil. Add the pork scallops and let it simmer on low heat for about 10 minutes.
Serve the carrot blini’s and Swiss pork scallops with baked potatoes. Enjoy!
Ingredients: 3 shallots, 250 grams risotto rice, 75 ml white wine, 700 ml chicken stock, 75 grams diced bacon, 1 garlic clove, 250 grams chestnut mushrooms,
Bake in hot oil 3 finely chopped shallots with 250 grams risotto rice until the shallots and risotto rice both are glassy. Add 75 ml white wine, stir briefly and gradually 700 ml chicken stock, the risotto rice is cooked in about 25 minutes. Bake 75 grams diced bacon with 1 finely chopped garlic clove until crisp. Add 250 grams sliced chestnut mushrooms until the chestnut mushrooms are tender. Add the risotto and heat a bit more. Enjoy!
Ingredients: tagliatelle, 1 red onion, 250 grams chestnut mushrooms, 200 ml beef consomme, 1 tin tomato puree, thyme, grated cheese
Boil the tagliatelle al dente in boiling water with a little salt. Bake in hot oil 1 chopped red onion to the soft. Add 250 grams sliced mushrooms. Stir fry about a minute or 2. Add 200 ml beef consomme, 1 tin tomato puree and thyme to taste. Bring to the boil briefly. Lower the heat and let it simmer for about 5 minutes. Serve the sauce with the tagliatelle. Sprinkle a little grated cheese over it. This is enough for 2 people. Enjoy!
Ingredients: 3 pork fillets, 150 gram diced bacon, 1 onion, 250 grams chesnut mushrooms, pepper, salt, 125 ml cream, 1 tablespoon mustard, 20 grams almonds,
Bake in butter 3 pork fillets with 150 grams diced baco. When the pork fillets and the diced bacon are brown and crisp, then scoop it from the pan and put it on a plate. Put some aluminum foil over it to keep warm. Bake in the remaining fat 1 finely chopped onion until soft. Add 250 grams sliced chesnut musghrooms. Bake this is about 5 minute or until the mushrooms are ready. Bring on taste with salt and pepper. Add 125 ml cream and 1 tablespoon mustard. Bring it equally stirring to the boil. Let it gently simmer for a few minutes. Put the pork fillets and diced bacon back into the pan and add 20 grams almonds. Heat a bit more. Serve the dish with baked potatoes and a salad. Enjoy!