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Ingredients: rice, 1 chicken breast, salt, flour, curry powder, 1 onion, 2 garlic cloves, 1 red pepper, 3 spring onions, 400 ml coconut milk, pepper,

Number of persons: 2

Cook the rice according pack instructions. Cut 1 chicken breast into cubes, sprinkle with salt, flour and curry powder. Bake the chicken brown in hot oil. When the chicken and the brown scoop from the pan. Bake in the remaining oil 1 chopped onion with 2 finely chopped garlic cloves and some curry powder to taste. Stir fry until the onion is soft. Add 1 sliced red pepper and cook 5 minutes. Add 3 spring onions sliced and fried chicken cubes. Fry briefly. Add 400 ml coconut milk and bring to a boil. Let the sauce thicken. Season to taste with salt and pepper. Serve with rice. Enjoy!

Ingredients: tortellini with ham filling, 75 grams rocket lettuce, 1 red pepper, 100 grams diced ham, salad dressing,

Number of persons: 3

Cook the tortellini with ham filling al dente in boiling water with some salt. Drain and rinse with cold water. Mix the tortellini with 75 grams rocket lettuce, 1 sliced red pepper and 100 grams diced ham. Mix with a salad dressing on your plate to your own taste. Enjoy!

Ingredients: 2 pork escalopes, kebab spices, salt, 2 onions, 1 red pepper, 1 yellow pepper, 1 green pepper, 6 tortilla wraps, garlic sauce, lettuce, cucumber,

Number of persons: 3

Sprinkle 2 pork escalopes with kebab spices and salt. Cook the pork escalope strips brown in hot oil. Add 2 chopped onions and stir fry until the onions are soft. Add a chopped red, yellow and green pepper. Stir fry until the peppers are soft. Heat the tortilla wraps according pack instructions in the microwave. Brush the wraps with garlic sauce. Cover with lettuce leaves and cucumber slices . Spoon the shoarma on. Fold the tortilla. Enjoy!

Ingredients: 450 grams small potatoes, salt, 75 grams salami, 2 pork escalopes, pepper, 1 onion, 1 red pepper, 200 grams beans, 1 can diced tomatoes, 150 ml stock, paprika, parsley,

Number of persons: 4

Boil 5 minutes 450 grams small potatoes in water with salt. Set aside. Bake 75 grams sliced salami crisp in hot oil. Add 2 sliced pork escalopes and fry the pork escalope strips to brown. Scoop from the pan and keep aside. Bake in the remaining fat 1 chopped onion with 1 sliced red pepper and 200 grams beans about 5 minutes. Add 1 can diced tomatoes and 150 ml stock. Season with paprika. Leave to simmer for 10 minutes. Add the potatoes, salami and pork escalopes back into the pan. Add some chopped parsley and season to taste with salt and possibly pepper. Let it warm for another 5 minutes. Enjoy!

Ingredients: 3 chipolata sausages, 3 mushrooms, 3 slices bacon, 3 cherry tomatoes, 1 red pepper,

Number of skewers: 3

Cut 3 chipolata sausage into 4 pieces.Wrap each mushroom with a slice of bacon. Put on a skewer a piece of sausage, a mushroom with bacon, a piece of sausage, a piece of red pepper, a piece of sausage, a cherry tomato and a piece of sausage. Grill the chipolata skewers on the bbq. Enjoy!

Ingredients: tagliatelle, salt, 1 chicken breast, 1 onion, thyme, 1 red pepper, 100 grams green beans, cream cheese with herbs and garlic, 100 ml water,

Number of persons: 3

Cook the tagliatelle in boiling water with some salt. Bake 1 diced chicken breast brown in hot oil. Add 1 chopped onion, thyme, 1 diced red pepper and 100 grams frozen green beans. Stir fry about 5 minutes. Add 1 cup cream cheese with herbs and garlic and 100 ml of water. Bring to the boil and let it simmer on medium heat for 10 minutes. Serve with the tagliatelle. Enjoy!

Ingredients: rice, 2 pork escalopes, 3 tablespoons soy sauce, 1 garlic clove, 1 onion, 1 red pepper, 1 carrot, 200 grams oxheart cabbage, chilli sauce, stock cube, 125 grams bean sprouts,

Number of persons: 3

Cook the rice according pack instructions. Make a marinade of 3 tablespoons soy sauce and 1 finely chopped garlic clove. Marinate 2 sliced pork escalopes in it. Leave the pork escalopes at least half an hour to marinate. Fry the pork escalopes strips to brown. Add 1 chopped onion and fry until soft. Then add 1 sliced red pepper and 1 grated carrot. Stir fry about 5 minutes. Add 200 grams shredded oxheart cabbage and stir fry until the oxheart cabbage is soft. Add a dash of chilli sauce and crumble a stock cube above. Add 125 grams bean sprouts and heat the whole thing briefly. Serve with rice. Enjoy!