Ingredients: pasta, salt, 1 onion, 2 sausages, 300 grams peas, 1 can diced tomatoes, 1 tin tomato puree, 1 beef stock cube,
Number of persons: 3
Cook the pasta in boiling salted water. Bake 1 chopped onion in hot oil until the onion is soft. Remove the skin of 2 sausages, add the sausage meat to the onion and fry it loose. When the sausage meat is brown add 300 grams peas, 1 can diced tomatoes, 1 tin tomato puree and 1 beef stock cube. Bring to the boil briefly and then leave it at medium heat for 10 minutes until done. Serve with pasta and grated cheese. Enjoy!
Ingredients: 4 tomatoes, 20 grams butter, 20 grams flour 200 ml milk, 50 grams grated cheese, salt, pepper, small can peas, mixed herbs,
Number of persons: 2
Preheat the oven to 200 degrees. Melt 20 grams butter and add 20 grams flour. Cook shortly and then gradually add about 200 ml of milk. Remove the sauce from the heat and stir in 50 grams grated cheese and a small can of drained peas. Season to taste with salt and pepper. Fill the tomatoes with the mixture. Sprinkle some grated cheese and the mixed herbs. Place the filled tomatoes in an ovenproof dish and place the ovenproof dish 25 minutes in the preheated oven. Serve with baked potatoes. Enjoy!
Ingredients: penne, 1 onion, 2 pork escalopes, 250 grams mushrooms, 250 ml cream, 200 grams peas, salt, pepper, Provençal herbs,
Number of persons: 4
Cook the penne in boiling salted water. Fry in hot oil 1 chopped onion until soft. Add 2 thinly sliced pork escalopes and fry the pork escalope strips to brown. Add 250 grams sliced mushrooms and cook until the mushrooms are soft. Add 250 ml cream and 200 grams peas. Season to taste with salt, pepper and Provençal herbs. Let the cream thicken slightly. Drain the penne, and stir withthe mushroom mixture. Enjoy!
Ingredients: rice, 1 chicken, salt, pepper, 1 onion, 250 grams mushrooms, 200 ml coconut milk, 1 stock cube, 200 grams peas, coriander,
Number of persons: 3
Cook the rice according pack instructions. Cut 1 chicken breast into cubes and season with salt and pepper. Fry the chicken breast in hot oil to brown. Scoop the chicken breast from the pan. Bake in the remaining fat 1 chopped onion and 250 grams sliced mushrooms until the mushrooms are soft. Add 200 ml coconut milk and 1 stock cube and stir until it is disolved in the coconut milk. Add 200 grams peas and leave the peas to simmer on low heat for about 8 minutes. Put the chicken back in pan and season with coriander. Heat it well. Enjoy!
Ingredients: rice, 2 onions, 2 garlic cloves, ginger powder, cumin powder, turmeric, coriander powder, chili powder, 150 grams minced beef, 200 grams peas, 2 tomatoes, coriander, mint, dash lemon juice, 4 tablespoons tomato ketchup,
Number of persons: 2
Cook the rice according pack instructions. Bake in a hot pan with 2 chopped onions with 2 garlic cloves until the onion is soft. Add to taste ginger powder, cumin powder, turmeric, coriander and chili powder. Bake them just until it smells. Then add 150 grams minced beef and fry it brown. Add 200 grams peas, 2 diced tomatoes, coriander and mint to taste, a dash of lemon juice and 4 tablespoons tomato ketchup. Stir well and leave it on low heat for about 15 minutes until done. Serve with rice. Enjoy!
Ingredients: macaroni, 150 grams diced ham, 2 garlic cloves, 300 grams peas, 200 ml cream, 1 egg yolk, 50 grams grated cheese, salt, pepper,
Number of persons: 3
Cook the macaroni in boiling salted water. Fry in hot oil 150 grams dicedham with 2 garlic cloves on medium heat until the ham is golden brown. Add 300 grams frozen peas and cook 4 minutes along. Meanwhile, mix 200 ml cooking cream with 1 egg yolk, 50 grams grated cheese, salt and pepper. Add the macaroni and cream to the peas and warm briefly. Serve with extra grated cheese. Enjoy!
Ingredients: 2 pork escalopes, 1 onion, 3 spring onions, 250 grams peas, 125 ml cream, 1 cube vegetable stock, curry powder,
Number of persons: 2
Cut 2 pork escalops into strips and fry the pork escalopes strips in hot butter. Add 1 chopped onion and 3 sliced spring onions. Stir a minute or 2 along. Then add 250 peas, 125 ml cream, 1 crumbled vegetable stock cube and curry powder (after taste) again. Allow to simmer 10 minutes on medium heat. Serve with potato chips for example. Enjoy!
