Ingredients: rice, 10 slices salami, 1 carrot, 3 spring onions, cinnamon, 60 grams raisins, 30 grams pine nuts,
Boil rice following pack instructions. Bake in hot oil 10 slices salami until they are crisp. Add 1 sliced carrot and 3 chopped spring onions. Bake it for a minute or 4. Season with cinnamon and also add 60 gram raisins and 30 grams pine nuts. Heat for about a minute or 3. A simple dish, with a surprising taste. 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: 250 grams tortellini with cheese filling, 1 pot grilled peppers, 75 grams rocket lettuce, 65 grams pine nuts, 3 garlic cloves, dash of oil, grated cheese,
Cook the tortellini in boiling water with some salt. Toast the pine nuts golden brown. Puree 1 pot grilled peppers and heat it. Bring to taste with salt and pepper. Make the rocket pesto by pureeing 75 rocket lettuce with 3 garlic cloves, 30 gram roasted pine nuts and a dash of oil in the food processor. Scoop the paprikagrilled pepper sauce on a plate, scoop the tortellini and the rocket pesto over it. Sprinkle with roasted pine nuts and grated cheese. Enjoy!
Ingredients: 300 grams green beans, salt, 2 shallots, 1 tablespoon white wine vinegar, 65 grams pine nuts, 100 grams chorizo,
Boil 300 grams green beans in boiling water with some salt al dente. Drain and set aside. Cut 2 shallots, put the shallots in a bowl with 1 tablespoon white wine vinegar. Bake 65 grams pine nuts golden brown. Remove from the pan and then bake in the frying pan without any oil 100 grams sliced chorizo until crisp. Let it drain on kitchen paper. Mix the shallots, pine nuts with the green beans and chorizo. Enjoy!
Ingredients: tagliatelle, 2 red onions, balsamic vinegar, brown sugar, 50 grams pine nuts, 400 grams endive,
Cook the tagliatelle in boiling water with some salt.
Cut 2 red onions in slices and place it in a baking dish. Sprinkle with balsamic vinegar and with brown sugar. Place the baking dish under the hot grill and grill the onions for about 10 minutes. Meanwhile bake 50 grams pine nuts golden brown. Scoop it from the pan. Add some oil to the pan and heat well. Add bit by bit 400 grams endive and stir fry until done. If the endive shrunk add the pine nuts and roasted red onions. Heat brief.
Scoop the endive on the tagliatelle. You can sprinkle some grated cheese over it, if you like it. Enjoy!
Blanching 3 peppers (for 3 persons). Fry in hot oil 2 chopped shallots. Add 150 grams diced bacon and bake this crispy. Add 300 grams of chopped endive. Stir fry this until the endive is done. Beat 1 egg loose with pepper and salt and stir it into the endives along with 50 grams of grated cheese. Cut the peppers in half and put them in a baking dish. Fill the pepper halves with the endive mixture. Sprinkle some grated cheese and pine nuts over it. Put the baking dish in the preheated oven at 160 degrees and bake in 15 to 20 minutes ready. Enjoy!
Broccoli different! Cook 250g broccoli florets in boiling water shortly. Put in a food processor 50g pine nuts, 2 garlic cloves, 50g grated cheese and the broccoli florets. Turn on the food processor and you have the broccoli-pesto. Cook tagliatelle following the pack instructions. Cook in a wok with hot oil 1 chopped red onion until the red onion is soft. Add 4 chopped tomatoes. At last at the broccoli-pesto and just let it simmer for a short while. Serve the tagliatelle with the broccoli-pesto. Enjoy!