Ingredients: rice, 250 grams pork, 3 tablespoons soy sauce, 1 tablespoon rice wine, 1 tablespoon brown sugar, 1 onion, 1 green pepper, 1 yellow pepper, 3 gherkins, 5 tablespoons water, 1 tablespoon rice vinegar, 5 tablespoons tomato ketchup, salt, pepper,
Boil the rice according to the pack instructions. Marinate 250 grams pork with 3 tablespoons soy sauce, 1 tablespoon rice wine and 1 tablespoon brown sugar. Let marinate at least 15 minutes. Bake in hot oil until the marinated pork until brown and scoop it from the pan. Bake in the remaining oil 1 chopped onion, 1 chopped green pepper, 1 chopped yellow pepper and 3 sliced gherkins. Stir fry about a minute or 2. Add 5 tablespoons water, 1 tablespoon rice vinegar and 5 tablespoons tomato ketchup. Season with salt and pepper. Let it simmer for about 20 minutes on low heat. Serve with the rice. Eat tasty!
Cook the rice according pack instructions. Cook in a hot wok without oil 100g diced chorizo until golden. Get it out of the wok and cook in the remaining oil 200g diced scallops. When the scallops are brown, also get it out of the wok. Then cook in the remaining oil 2 chopped onions, 1 chopped green pepper and 2 finely chopped garlic cloves. Stir fry for about 5 minutes. Then stir 200g spinach into it and stir until the spinach is done. Put back the scallops and chorizo in the wok. Heat a few minutes and serve with the rice! Enjoy!
Cook the noodles according pack instructions. Fry in a hot wok, without oil, 300g shoarma, until the shoarma is ready. Add 1 chopped onion and 1 yellow and 1 green pepper (sliced). Stir fry for about 5 minutes. Meanwhile make a sauce with 250ml cream and 250ml creme fraiche, season it and add paprika powder to taste. Drain the noodles and add it with the shoarma. Put it in an oven dish and pour over the creme fraiche mixture. Place the oven dish in a preheated oven at 175C (fan) for about 15 minutes. Enjoy!
Heat oil in a frying pan and fry 2 chopped green peppers with seasoning shortly. Lower the heat, cover the lid and simmer for 15 minutes. Add 1 chopped onion, cover the lid again and simmer for about 20 minutes. Add 1 finely chopped garlic clove, 2 teaspoon balsamic vinegar, 125 ml creme fraiche and 50g grated cheese. Melt the creme fraiche and grated cheese. Meanwhile cook pasta following the pack instructions. Drain the pasta and serve it with the pepperonata. Enjoy!