Ingredients: noodles, 60 ml soy sauce, 80 ml sweet chilli sauce, 1 tablespoon sugar, 2 1/2 tablespoon vinegar, 1 pork escalope, 2 garlic cloves, 1 onion, ginger powder, 1 red pepper, coriander,
Number of persons: 2
Cook the noodles according to the directions on the package. Make a marinade with 60 ml soy sauce, 80 ml sweet chilli sauce, 1 tablespoon sugar, 2 1/2 tablespoon vinegar. Marinate 1 thinly sliced pork escalope in it. Heat oil in wok and fry the pork escalope to brown, keep the marinade aside. Remove the pork escalope from the pan. Fry in clean oil 2 finely chopped garlic cloves, 1 chopped onion and ginger powder. Stir fry until the onion is soft. Add 1 thinly sliced red pepper and stir-fry 2 minutes along. Add the pork escalope, noodles and marinade and stir fry a minute or 2. Stir in coriander at last. Enjoy!
Ingredients: macaroni, salt, 2 pork escalopes, 1 onion, 1 red pepper, 1 can diced tomatoes, paprika, 1 garlic clove,
Number of persons: 3
Cook the macaroni in boiling salted water until tender. Bake 2 thinly sliced pork escalopes until brown. Add 1 chopped onion and 1 thinly sliced red pepper, stir-fry until it is tender. Add 1 can diced tomatoes, some paprika and 1 finely chopped garlic clove. Bring to the boil briefly and then let it simmer for about 10 minutes on medium heat. Serve with the macaroni and possibly with some grated cheese. Enjoy!
Ingredients: handful of green beans, 2 pork escalopes, salt, pepper, cheese, curry sauce,
Number of persons: 2
Preheat the oven to 180 degrees. Boil a handful of green beans until just tender. Sprinkle 2 pork escalopes with salt and pepper. Cover with slices of cheese on each pork escalope and then some green beans. Roll the pork escalopes and tie it with kitchen twine. Put the pork escalope rolls in a baking dish. Brush the rolls with curry sauce. Plce the baking dish about 25 to 30 minutes in the preheated oven. Serve with potato chips and a salad. 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: 2 pork escallopes, kebab spices, 250 grams mushrooms, 1 garlic clove, pepper, salt, 1 red pepper, 1 onion, 1 pack ready-made pizza dough with tomato sauce,
Number of persons: 3
Preheat the oven to 200 degrees. Season 2 thinly sliced pork escallopes with kebab herbs. Fry in hot oil 250 grams sliced mushrooms, 1 finely chopped garlic clove, salt and pepper until the mushrooms are soft. Scoop from the pan and keep aside. Then bake in hot oil 1 thinly sliced red pepper and 1 sliced onion until the onion is soft. Also scoop from the pan. Bake the kebab slices brown. Roll out the dough on a baking sheet and spread with tomato sauce from the pack, then divide the mushrooms, peppers, onions and pork escaloppes. Put the pizza about 20 minutes in the preheated oven. Serve with garlic sauce. 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!
Ingredients: 2 pork escalopes, salt, pepper, 2 slices coburger ham, 1 onion, 1 garlic clove, 250 grams mushrooms, 4 sundried tomatoes, 250 ml cream,
Number of persons: 2
Season 2 pork escalopes with salt and pepper. Roll the pork escalopes and enfold both pork escalopes with a slice of coburger ham. Cook the pork scallop rolls around brown and remove from the pan. Bake in the remaining fat 1 chopped onion and 1 finely chopped garlic clove until the onion is soft. Add 250 grams sliced mushrooms and 4 chopped sun dried tomatoes. Stir until the mushrooms have softened. Add 250 ml cream, bring the sauce to taste with salt and pepper. Place the pork escalopes rolls back into the pan and let it simmer on medium heat for about 15 minutes. Serve with baked potato slices. Enjoy!
