Ingredients: rice, 12 small meatballs, 1 onion, 1 cucumber, 1 can diced tomatoes, 1 tablespoon Worcestershire sauce, 50 ml white wine, 1 tablespoon potato starch, oregano,
Number of persons: 3
Cook the rice according to pack instructions. Bake 12 small meatballs brown. Spoon the meatballs from the pan. Bake in the remaining butter 1 chopped onion until soft and slightly browned. Meanwhile peel 1 cucumber. Halve the cucumber by length and cut into slices of 1 centimeter. Add the cucumber to the onion and cook for about 5 minutes. Put the meatballs back into the pan. Add 1 can diced tomatoes and 1 tablespoon Worcestershire sauce. Let it simmer gently for 10 minutes. Meanwhile, make a sauce of 50 ml white wine and 1 tablespoon potato starch. Add the sauce and stir well so the tomato sauce binds. Add to taste some oregeno. Serve the meatballs with cucumber and tomato sauce with rice. Enjoy!
Ingredients: 2 pork escalopes, 100 grams sugar snaps, 3 spring onions, 100 grams shiitake, 1 small can of carrots, 250 ml stock, 50 ml cream, 1 tablespoon potato starch,
Number of persons: 3
Cut 2 pork escalopes into strips. Fry the pork escalope strips brown in hot oil. Add 100 grams halved in lenght sugar snaps and cook a few minutes. Then add 3 sliced spring onions and 100 grams sliced shiitake and cook it until the shiitakes soft. Then add 1 drained can of carrots and 250 ml stock. Leave to simmer for 10 minutes. Add 50 ml cream and 1 tablespoon potato starch and stir until the sauce binds. Enjoy!
Ingredients: 4 meatballs, 2 onions, 2 tablespoons vinegar, 380 ml meat fond (1 jar) 3 tablespoons apple spread, 30 grams raisins, 2 tablespoons potato starch, some water,
Number of persons: 4
Preheat oven to 180 degrees. Place 4 meatballs (already made) in a baking dish, place the baking dish approximately 30 minutes in the preheated oven. Fry 2 chopped onions until soft. Add 2 tablespoons vinegar and cook on low heat for about 15 minutes. Add 380 ml meat fond, 3 tablespoons apple spread and 30 grams raisins. Bring to the boil. Leave on low heat for 10 minutes to thicken slightly. Mix 2 tablespoons potato starch with a little water. Add this to the sauce so to bind. Stir well. Serve the meatballs with the sauce Liege. Enjoy!
Ingredients: 4 eggs, 100 grams sugar, 40 grams of cocoa powder, 20 grams potato starch, apricot jam, 250 gram plain chocolate, 250 ml cream,
Preheat the oven to 180 degrees. Grease a springform with a diameter of 20 centimeters and flour the springform. Split 4 eggs. Mix the egg white to foam while adding gradually 80 grams of sugar. Mix 20 grams of sugar with the egg yolks. Fold gently the egg yolks, 40 grams cocoa powder and 20 grams potato starch by the foam. Spoon the batter into the springform. Place the springform 20 minutes in the preheated oven. Let the cake cool well then cut the cake into two slices. Brush the cut surface generously with apricot jam and place the other cake half on again. Bring 250 ml cream gently to the boil. Add 250 grams plain chocolate broken into pieces to the cream, wait 2 minutes and then gently stir through, so it will be a homogeneous mass. Brush this onto the cake completely. Use a small spatula to smooth out the chocolate. Allow the chocolate glaze to harden at least 45 minutes in the refrigerator. Enjoy!