Ingredients: 800 grams potatoes, 400 grams green beans, 2 garlic cloves, sage, 500 ml broth, 1 tablespoon mustard, 250 grams diced bacon, 2 pears,
Number of persons: 4
Cut 800 grams waxy potatoes into cubes. Take 400 grams green beans and break off the green beans. Put the beans with the potatoes in the pan. Put 2 peeled garlic cloves and some sage to taste to it. Pour 500 ml of broth and add 1 tablespoon mustard. Stir. Then put on the heat and bring it to the boil. Place the lid on the pan and let simmer for about 10 minutes. Meanwhile bake at medium heat in a frying pan 250 gram diced bacon crispy. Peel 2 pears and cut the pears into cubes. Spoon the pears with the beans and the let it simmer for about 5 minutes. Pour the green beans, potatoes and add the diced bacon. Enjoy!
Ingredients: 2 pork chops, salt, pepper, 1 garlic clove, sage, tomato tapenade, black olives, mozzarella, basil,
Number of persons: 2
Preheat the oven to 180 degrees. Season 2 pork chops with salt and pepper. Brown the pork chops on both sides brown in hot butter with a minced garlic clove and sage. Place the pork chops in a baking dish. Pour the gravy into the baking dish. Put some tomato tapenade on the pork chops, put some sliced black olives and then a slice of mozzarella on it. Sprinkle basil over. Place the baking dish about 20 minutes in the preheated oven. Serve with an Italian salad and potatoes. Enjoy!
Ingredients: 2 spring onions, 450 grams mashed potatoes, 1 garlic clove, sage, 2 pork chops, salt, pepper,
Number of persons: 2
Fry 2 sliced spring onions in hot butter and mix gently by the ready-made mashed potatoes. Heat the mashed potatoes in the oven or microwave. Season 2 pork chops with salt and pepper. Bake in hot butter 1 finely chopped garlic clove and sage to taste until it has a fragrance. Put the pork chops in and fry the chops brown on both sides. Serve the chops with the champ. Serve with a salad or green beans. Enjoy!
Ingredients: 1 shallot, dried sage, parsley, 1 tablespoon mustard, 2 beef escalopes, salt, pepper, coburger ham, 2 onions, 1 bottle dark beer,
Number of persons: 2
Preheat the oven to 180 degrees. Make a mixture of 1 chopped shallot, dried sage, parsley and 1 tablespoon mustard. Season 2 beef escalopes with salt and peper. Spread each beef escalope with the mustard mixture. Roll the beef esclopes and fold them with coburger ham. Tie with kitchen twine. Bake blind finches around brown in hot butter. Remove the blind finches from the pan and place them in an ovenproof dish. Bake in the remaining fat 2 chopped onions on medium heat until the onions are light brown. Add 1 bottle dark beer and let the alcohol evaporate. Pour the beer sauce in the ovenproof dish. Place the ovenproof dish about 20 minutes in the preheated oven. Serve with baked potatoes and a salad for example. Enjoy!
Ingredients: 300 grams spinach, nutmeg, salt, 500 grams minced beef, 3 eggs, breadcrumbs, oregano, sage, pepper, 3 slices of ham, mozzarella,
Number of persons: 3
Preheat the oven to 90 degrees. Stir fry 300 grams spinach in oil and let it shrink. Bring to taste with salt and nutmeg. Chop the spinach fine and squeeze the spinach well. Mix 500 grams minced beef with 3 eggs, salt, pepper, breadcrumbs, oregano and sage. Roll the meat flat to a large piece of foil. Put 3 slices ham on it (leave the edges free). Put small pieces of mozzarella on the ham and then the spinach. Roll the meat over the spinach and press the edges firmly. Place the meatloaf in a large ovenproof dish. Place the ovenproof dish about 1 1/2 hours in the preheated oven, heat the oven to 140 degrees the lst 10 minutes. Serve the meatloaf with Italian salad and baked potatoes or pasta. Enjoy!
Ingredients: 2 pork scallops, salt, pepper, 2 sage leaves, 4 slices Parma ham, dash of white wine,
Season 2 pork scallops with salt and pepper. Place 1 sage leaf on each pork scallop. Wrap each pork scallops in 2 slices Parma ham. Press gently with the back of a knife the Parma ham in the pork scallop. Bake the pork scallops on both sides in hot brown butter. Add a dash of white wine and let the alcohol evaporate. Leave the pork scallops on lower heat to be cooked. Serve with beans ans baked potatoes for example. Enjoy!
Ingredients: 2 sausages, sage, 6 slices bacon,
Season 2 sausages with some finely chopped sage (or dried sage). Wrap slices bacon around the sausages. Bake the sausages around brown in hot butter. Lower the heat and add some water. Let the the sausages simmer on low heat for about 10 minutes. Serve with potatoes and a salad. Bon appetit!