Ingredients: spaghetti, 250 grams diced bacon, 1 chicken breast, 1 onion, 1 garlic clove, thyme, 1 small tin of carrots, 200 grams mushrooms, dash of red wine, 1 can diced tomatoes, 1 tin tomato puree, 1 stock cube
Number of persons: 4
Cook the spaghetti in boiling salted water. Bake 250 grams diced bacon crisp in a hot frying pan. Remove the bacon from the pan and keep aside. Bake in the remaining fat 1 chopped onion, 1 finely chopped garlic clove and some thyme until the onion is soft. Add 1 drained tin of carrots and 200 grams sliced mushrooms. Stir-fry until the mushrooms have softened. Add a splash of red wine and let the alcohol evaporate. Add 1 can diced tomatoes and 1 tin of tomato puree. Crumble a stock cube above. Bring the sauce to the boil and add the bacon cubes. Warm well. Serve with spaghetti and grated cheese. Enjoy!
Ingredients: noodles, 1 chicken breast, salt, pepper, 1 leek, 2 garlic cloves, 200 grams mushrooms, 3 spring onions, 200 ml broth,
Number of persons: 3
Cook the noodles according pack instructions. Cut 1 chicken breast into dices and season with salt and pepper. Bake the diced chicken breast until brown. Add 1 sliced leek, 2 finely chopped garlic cloves and 200 grams sliced mushrooms. Stir fry until the mushrooms have softened. Add 3 sliced spring onions and noodles and stir well. Pour the broth in and the warm well. Enjoy!
Ingredients: 6 taco shells, 3 slices ham, 1 onion, 2 garlic cloves, 1 teaspoon chilli jam, 250 grams minced beef, kebab spices, 200 grams mushrooms, 2 grilled peppers, 1 tin tomato puree, 100 ml water, salt,
Number of persons: 3
Preheat the oven to 125 degrees. Put in each taco shell 1/2 slice of ham. Put the taco’s about 15 chilli jam until the onion is soft. Add 250 grams minced beef and fry it brown. Season the minced beef with kebab spices to taste. Add 200 grams sliced mushrooms and 2 sliced grilled peppers and stir-fry until the mushrooms have softened. Then add 1 tin tomato puree and 100 ml of water. Warm all well. Season with salt. Fill the tacos with minced beef-mushroom mixture. Enjoy!
Ingredients: 2 beef cutlets, salt, pepper, 1 onion, 2 garlic cloves, 250 grams mushrooms, dash of white wine, Worcestershire sauce, 1 dessert spoon mustard, 125 ml cream, parsley,
Number of persons: 2
Season 2 beef cutlets with salt and pepper beef. Bake the beef cutlets brown on both sides. Remove the beef cutlets from the pan and keep aside. Bake in the remaining fat 1 chopped onion with 2 finely chopped garlic cloves until the onion is soft. Add 250 grams sliced mushrooms and stir-fry until the mushrooms have softened. Add a dash of white wine and let the alcohol evaporate. Add Worcestershire sauce, 1 dessert spoon mustard and 125 ml cream. Bring all to boil briefly. Season to taste with salt and pepper. Put the beef cutlets back into the pan to warm. Add some parsley. Serve with any fried potatoes and a salad. Enjoy!
Ingredients: 6 puff pastry sheets, 1 leek, 1 garlic clove, thyme, 250 grams mushrooms, 150 grams diced ham, kebab spices, 3 eggs, 125 ml cream, salt, pepper, grated cheese,
Number of persons: 3
Preheat the oven to 200 degrees. Thaw 6 puff pastry sheets. Fry 1 sliced leek with 1 finely chopped garlic clove, thyme and 150 grams diced ham about 2 minutes. Add 250 grams mushrooms and season with the kebab spices. Stir fry until the mushrooms have softened. Beat 3 eggs in a bowl with 125 ml cream. Season with salt pepper. Put in a small greased ovenproof dishes each a puff pastry sheet. Spoon the mushroom mixture in and then pour the egg mixture in. Sprinkle with grated cheese as the last. Place the ovenproof dishes about 25 minutes in the preheated oven. Enjoy!
Ingredients: tagliatelle, salt, 250 diced bacon, 1 shallot, 250 grams mushrooms, 300 ml of mushroom soup,
Number of persons: 2
Cook the tagliatelle in boiling salted water. Bake 250 grams diced bacon crispy. Scoop it from the pan and keep aside. Bake in the remaining fat 1 chopped shallot with 250 grams sliced mushrooms. Stir fry until the mushrooms are soft. Add 300 ml of mushroom soup and the crispy diced bacon. Warm all well. Serve with the tagliatelle. Enjoy!
Ingredients: 500 grams beef, salt, pepper, ground cloves, flour, 1 onion, 1 tablespoon sugar, 1 carrot, 250 grams mushrooms, 1 tin tomato puree, 1 bottle dark beer, 1 beef stock cube,
Number persons: 2
Season 500 grams diced beef with salt, pepper, ground cloves and flour. Fry the diced beef around brown in hot butter and then scoop it from the pan. Bake 1 sliced onion with 1 tablespoon sugar in 10 minutes on medium heat until brown. Add 1 sliced carrot and 250 grams sliced mushrooms in quarters. Stir fry until the mushrooms have softened. Add 1 can of tomato puree and 1 bottle dark beer. Bring just to a boil. Crumble a beef stock cube over and then reduce the heat. Put the nbeef back in the pan. Allow to simmer for about 2 to 2 1/2 hours on low heat with the lid on the pan. Serve with potatoes. Enjoy!
