Ingredients: rice, 2 pork scallops, salt, pepper, 1 leek, 1 garlic clove, 1 tablespoon ginger powder, 50 ml white wine, 2 tablespoons soy sauce, 100 ml water, 2 pak choy,
Boil the rice according pack instruction. Cut 2 pork scallops in slices and season the pork scallops slices with salt and pepper. Stir fry the pork scallop slices golden brown in hot oil. Shovel the pork scallops from the pan. Put in the remaining oil 1 sliced leek, 1 finely chopped garlic clove and 1 tablespoon ginger powder. Stir fry until the leek has softened. Add 50 ml white wine, 2 tablespoons soy sauce and 100 ml water. Let the sauce cook so it can thicken slightly. Add the chopped green of 2 pak choy. Stir fry about a minute or 5. Serve the pak choy with rice. Enjoy!
Ingredients: spaghetti, salt, pepper, sage, 1 leek, 250 grams mushrooms, 150 grams oyster mushrooms, 250 ml cream,
Cook the spaghetti in boiling water with salt. Bake in hot oil 1 sliced leek. Season with finely chopped sage, salt and pepper. Add 250 grams sliced mushrooms and 150 grams shredded oyster mushrooms. Stir fry until the mushrooms are tender. Add 250 ml cream. Leave it at medium heat so the cream thickness. Serve the spaghetti with mushroom mixture. Enjoy!
Ingredients: 2 chicken breasts, salt, pepper, 1 zucchini, 1 leek, 1 red pepper, 1 tablespoon flour, 150 ml orange juice, 1 orange, 250 grams ricotta,
Bake 2 diced chicken breasts golden brown in hot butter. Season with salt and pepper. When the chicken breast is golden brown add 1 diced zucchini, 1 chopped leek and 1 sliced red pepper. Stir fry about a minute or 5. Add 1 tablespoon flour and stir this equally by the vegetables, then pour in 150 ml orange juice. Let it simmer for 15 minutes on low heat. Grate the peel of 1 orange and cut one fourth of the flesh in parts. Mix this with 250 grams ricotta. Stir this mixture with the chicken breast and vegetables. Again let it simmer for about 5 minutes. Serve with baked potatoes. Enjoy!
Ingredients: 2 chicken breasts, 3 tablespoons hoisin sauce, 1 leek, cashew nuts, 50 grams beansprouts, 4 tortilla wraps,
Marinate 2 diced chicken breasts with 3 tablespoons hoisin sauce. Put this one night in a well-sealed container in the refrigerator. Fry, the next day, the chicken breast brown. Add 1 chopped leek and a handful cashew nuts and 50 grams beansprouts. Stir fry about 2 minutes. Heat the wraps following pack instructions and filled it with the chicken mixture. You have enough filling for 4 wraps. Enjoy!
Ingredients: 300 grams beef, 1 tablespoon balsamic vinegar, 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon curry powder, rice, 40 grams pine nuts, 1 leek, 125 grams bean sprouts, 1 garlic clove, 1 tablespoon ginger powder, 1 tablespoon chopped coriander,
Marinate 300 grams sliced beef with 1 tablespoon balsamic vinegar, 3 tablespoons soy sauce, 1 tablespoon sugar and 1 tablespoon curry powder. Let the meat marinate for about 30 minutes. Boil the rice following pack instructions. Bake 40 grams pine nuts golden brown in a dry wok. Scoop it from the pan and keep it separate. Bake the beef brown in a hot wok. If the beef is brown, add 1 chopped leek, 125 grams bean sprouts, 1 finely chopped garlic clove and 1 tablespoon ginger powder. Stir fry a minute or five, then add the pine nuts again and sprinkle with 1 tablespoon fresh chopped coriander. Serve with the rice. Enjoy!
Ingredients: rice, 200 ml beef stock, 1 tablespoon white wine vinegar, 1 tablespoon mustard, 2 tablespoons cream, salt, pepper, 2 pork scallop, 1 leek, 1 yellow pepper,
Boil the rice according pack instructions. Make a sauce by mixing 200 ml beef stock with 1 tablespoon white wine vinegar, 1 tablespoon mustard, 2 tablespoons cream, salt and pepper. Stir fry in hot oil in 2 pork scallops cut in stripes. When the pork scallops are slightly brown scoop it from the pan. Bake in the remaining oil 1 leek cut into rings and 1 yellow pepper cut in strips. Stir fry a minute or 5. Add the sauce and let it boil for about 5 minutes. Add the pork scallops and heat a bit more. Serve the stir fried pork scallops with the rice. Enjoy!
Ingredients: 1 leek, 250 grams cherry tomatoes, 250 grams mascarpone, 2 eggs, lemon juice, salt, pepper, thyme,
Preheat the oven at 200 degrees (fan). Make 1 leek clean and cut them into pieces of 5 cm. Cut the leeks into strips. Blanch the leeks in boiling water with some salt. Cut 250 grams cherry tomatoes in halves. Make a mixture of 250 grams mascarpone, 2 eggs, lemon juice, salt and pepper. Pour off the leeks and rinse it with cold water. Coat a greased pie tin with ready-to-eat savoury pie dough. Prick holes in the soil. Put the leeks in the pie tin. Pour the mascarpone mixture on it. Place the cherry tomatoes on the top of the mascarpone. Sprinkle thyme to taste. Put the pie tin approximately 30 minutes in the preheated oven. Let the quiche cool slightly. Enjoy!