Ingredients: tagliatelle, 250 grams minced beef, 1 garlic clove, salt, pepper, flour, paprika, 1 onion, 250 grams mushrooms, 1 dash white wine, 1 tin tomato puree, 2 teaspoons mustard, 100 ml beef stock, 50 ml cream , parsley,
Boil the tagliatelle in boiling water with a little salt. Mix with 250 grams minced beef with 1 small finely minced garlic clove, salt and pepper. Make balls of it and roll them in a mixture of flour and paprika. Bake the balls brown in hot oil. Scoop them out the pan and keep them separate. Bake in the remaining oil 1 chopped onion until the onion has softened. Add 250 grams quarted mushrooms. Bake the mushrooms until soft. Pour a little white wine in and let the alcohol evaporate. Stirin 1 tin tomato puree, 2 teaspoons mustard and 100 ml beef stock. Bring to the boil while stirring. Put the meatballs back into the pan. Let the sauce simmer for 5 more minutes on low heat. Bring to taste with salt and pepper and add 50 ml cream and parsley and warm a bit more. Serve the meatballs with the tagliatelle. Enjoy!
Ingredients: pasta, salt, 1 onion, 1 garlic clove, thyme, 150 grams minced beef, 200 grams frozen green beans, 100 grams of diced ham, 200 ml sieved tomatoes, 1 stock cube, grated cheese,
Boil the macaroni in boiling water with salt according to the indication on the packaging. Bake in hot oil 1 chopped onion with 1 finely chopped garlic clove and thyme to taste. If the onion is soft add 150 grams minced beef. Cook this loose brown. Add 200 grams frozen green beans and 100 grams diced ham and stir brief. Add about 200 ml sieved tomatoes and 1 crumbled stock cube again. Bring to the boil briefly and then let it simmer on lower heat for about 10 minutes. Serve with pasta and sprinkle grated cheese on it. Enjoy!
Ingredients: 1 onion, 1 teaspoon chili jam, 1 chicken breast, 1 red pepper, 125 grams beansprouts, 50 grams cashew nuts, 2 tablespoons soy sauce, 1 tablespoon fish sauce,
Cook the noodles according pack instructions. Bake in hot oil 1 chopped onion with 1 teaspoon sambal until the onion is golden brown. Add 1 diced chicken breast and cook the chicken breast brown. Add 1 chopped red pepper and stir fry about 1 minute. Add 125 grams beansprouts, 50 grams cashew nuts, 2 tablespoons soy sauce and 1 tablespoon fish sauce. Stir fry about 5 minutes. Add the noodles to the chicken mixture and serve. Enjoy!
Ingredients: rice, 100 grams chorizo, 1 onion, 1 green pepper, 3 stalks celery, thyme, chili seasoning, 3 tablespoons soy sauce, worchester sauce, 1 smoked chicken breast, 300 ml water, cashew nuts
Boil the rice according pack instructions. Bake 100 grams sliced chorizo until crisp. Scoop the chorizo off the pan and keep aside. Remove any fat from the pan. Heat new oil in the pan. Bake in hot oil 1 chopped onion, 1 chopped green pepper and 3 sliced stalks celery until the onion is glassy. Add thyme, chili seasoning, 3 tablespoons soy sauce and some worchester sauce. Bake this brief. Add the chorizo and 1 diced smoked chicken breast. Pour 300 ml water, lower the heat and let it all simmer on low heat for about 1 hour. Add to the last little bit to cashew nuts. Serve with rice. Enjoy!
Ingredients: 500 grams of roast beef (1 piece), salt, pepper, 1 onion, 1 garlic clove, thyme, 150 grams mushrooms, puff pastry, raw ham, pâté, 1 egg,
Preheat the oven to 200 degrees. Season 500 grams roast beef with salt and pepper. Bake the roast beef around brown. Remove the roast beef from the pan and let it rest on a plate. Bake in the remaining fat 1 chopped onion, 1 finely chopped garlic clove and thyme until the onion has softened. Add 150 grams finely sliced mushrooms and fry until the mushrooms are tender. Turn off the heat and keep the mixture separately. Spread 1 large sheet puff pastry (fresh Danerolles) with slices of raw ham. Spread this with some pâté and scoop about half of the mushrooms and onions on it. Put the roast beef on it. Then scoop the remaining part of the mushrooms and onions on the roast beef and cover with sliced raw ham. Fold the puff pastry over roast beef. Covering pastry with 1 beaten egg. Put the Beef Wellington on a baking tray. Place the baking sheet about 30 to 35 minutes in the preheated oven. Serve with baked potatoes and a salad, for example. Enjoy!
Ingredients: 300 grams minced beef, 1 onion, 1 carrot, 1 leek, 3 stalks celery, 250 grams mushrooms, 100 ml red wine, 1 tin tomato puree, 1 tomato, 200 ml stock, pasta, salt, grated cheese,
Bake in hot oil to 300 grams minced beef until brown. Add 1 chopped onion and 1 grated carrot and stir briefly. Add 1 chopped leek, 3 sliced stalks celery and 250 grams sliced mushrooms. Stir fry until the mushrooms have softened. Pour 100 ml red wine and let the alcohol evaporate. Add 1 diced tomato, 200 ml stock and 1 tin tomato puree. Bring it briefly to the boil and let it simmer for about 2 hours on low heat. Cook the pasta in boiling water with salt. Sprinkle on your plate some grated cheese over pasta bolognese. Enjoy!
Ingredients: puff pastry, 2 onions, thyme, 150 grams mushrooms, 3 eggs, 100 ml milk, grated cheese, 1 tablespoon mustard, salt, pepper, nutmeg, 4 tomatoes,
Preheat the oven to 200 degrees. Coat a pie tin with a puff pastry. Bake in hot oil on medium high heat 2 sliced onions with thyme until golden brown. Add 150 grams sliced mushrooms stir fry until the mushrooms have softened. Beat 3 eggs with 100 ml milk and grated cheese, 1 tablespoon mustard, salt, pepper and nutmeg. Cut 4 tomatoes into slices. Sprinkle the bottom of the puff pastry with grated cheese. Put in the onion-mushroom mixture. Put in one layer of tomato slices. Then put the other half of the onion-mushroom mixture in and cover with a layer of tomato slices. Pour the egg-mixture in and sprinkle grated cheese over in. Put the pie tin about 35 minutes in the preheated oven. Serve with a salad. Enjoy!
