Ingredients: rice, 1 onion, 100 grams chorizo, 3 celery sticks, 1 garlic clove, thyme, 1 jar marrowfat peas, 150 ml chicken stock, 1 tablespoon red wine vinegar,
Boil the rice according pack instructions. Bake in hot oil 1 chopped onion with 100 grams slices chorizo. If the onion has softened add 3 cut celery sticks, finely chopped garlic clove and thyme. Stir fry a minute or 3. Then add 1 jar marrowfat peas and 150 ml chicken stock. Lower the heat and let it be cooked in 10 minutes. At last add 1 tablespoon red wine vinegar. Serve the marrowfat peas with the rice. Enjoy!
Ingredients: 1 red pepper, 1 chilli pepper, 4 tablespoons oil, 3 tablespoons red wine vinegar, 2 chicken breasts, salt, pepper,
Put in a food processor 1 red pepper (cut into pieces), 1 chilli pepper, 4 tablespoons oil and 3 tablespoons red wine vinagar. Put the machine on to make a sauce. Season 2 chicken breasts with salt and pepper. Do the piri piri mixture in a bowl and marinate the chicken breasts in it for at least 10 minutes. Grill the chicken breasts 5 minutes on each side. Turn the chicken breast only 1 times! When you are not sure if the chicken breasts are cooked? Than place the chicken breast about 10 minutes in the preheated oven at 160 degrees. Serve with baked potatoes and a salad. Enjoy!
Ingredients: noodles, 200 grams sugar snaps, 200 grams pork chops, 1 garlic clove, ginger powder, 2 tablespoons sugar, 2 tablespoons red wine vinegar, 2 tablespoons tomato ketchup,
Prepare the noodles according to the directions on the package.
Cook 200 grams sugar snaps in a layer of water in 5 minutes al dente. Cook in the hot oil 200 grams cubed pork chops golden brown. Add 1 chopped garlic clove and to taste ginger powder. Drain the sugarsnaps and stir it with the pork chops and stir fry brief. Make the sauce with 2 tablespoons sugar, 2 tablespoons red wine vinegar and 2 tablespoons tomato ketchup. Add the sauce to the sugarsnaps. Stir fry for another minute or 2.
Serve with noodles. Enjoy your meal!
Cook tagliatelle according pack instructions. Cook in hot oil 2 finely chopped garlic cloves. Add 1 can diced tomatoes, 1 tin tomato puree 2 teaspoon sugar, 2 tablespoons red wine vinegar and season it. Stir well and leave to simmer for 10 minutes on low heat. Stir fry in hot oil (in another frying pan) 300g spinach until it is done. Serve tagliatelle, tomato sauce and spinach, and scatter some grated cheese over it. Enjoy!
Cook the pasta according pack instructions, or make it yourself. Blanche the cauliflower florets (about 1/2 a cauliflower). Drain it and cook it in a frying pan in hot oil. Add 1 finely chopped grilled red pepper, 30g chopped almonds and 1 tablespoon red wine vinegar. Stir fry this for about 5 minutes. Season it and scatter some fresh parsley over it. Serve it with the tagliatelle. If you want it you can add some grated cheese. Enjoy!
Cook the macaroni (or another short pasta) following the pack instructions. Chop 1 onion, 400g tomatoes, 3 sundried tomatoes, a handful basil and finely chop 1 garlic clove. Transfer to a a food processor, add some salt and pepper and turn the food processor it on for about 30 seconds. Then add 50g grated cheese, 1 table spoon red wine vinegar, 100ml cream and 1 tablespoon grated nutmeg. Again turn the food processor on, now for about 1 minute. Spoon the tomato mixture into a baking dish. Drain the macaroni (or othe short pasta) and stir it into the tomato mixture. Scatter some grated cheese, bread crumbles and some thyme leaves on top. To make it crispy pour a little olive oul over it. Place the ovenproof dish into a preheated oven (170C – fan) for about 20 minutes. Enjoy!