Ingredients: 1 pork tenderloin, salt, pepper, 100 ml white wine, 200 ml cream, sage, 1 cube of beef stock,
Cut the pork tenderloin in half and pierce the tail piece down so the tenderloin is equally thick. Season with salt and pepper. Cook the pork tenderloin around brown in hot butter. Once the pork tenderloin is brown around, you can lower the heat and leave the pork tenderloin 15 minutes with the lid on the pan. Remove the pork tenderloin from the pan and cover it with aluminum foil. Pour in the remaining fat 100 ml white wine and let the alcohol evaporate. Add 200 ml cream and sage to taste. Crumble 1 cube of beef stock over it. Bring it to the boil while stirring and let it gently for 3 minutes to cook. Serve the pork tenderloin with the sauce. Enjoy!
Ingredients: spaghetti, salt, pepper, sage, 1 leek, 250 grams mushrooms, 150 grams oyster mushrooms, 250 ml cream,
Cook the spaghetti in boiling water with salt. Bake in hot oil 1 sliced leek. Season with finely chopped sage, salt and pepper. Add 250 grams sliced mushrooms and 150 grams shredded oyster mushrooms. Stir fry until the mushrooms are tender. Add 250 ml cream. Leave it at medium heat so the cream thickness. Serve the spaghetti with mushroom mixture. Enjoy!
Ingredients: 2 celery sticks, 3 shallots, 500 grams sausage meat, 50 grams walnuts, 1 tablespoon sage, 50 grams breadcrumbs, salt, pepper, 150 grams bacon, parsley,
Bake in the hot oil 2 chopped celery sticks and 3 chopped shallots. Fruit this on a low heat. Remove from the heat and let it cool slightly. Put the shallots and celery sticks in a bowl and add 500 grams sausage meat, 50 gram chopped walnuts, 1 tablespoon sage and 50 grams of breadcrumbs to it. Bring it on taste with salt and pepper and mix well. Grease a spring form and cover the spring form with slices bacon. Fill the spring form now with the meat mixture and lay the slices bacon over the filling. Put the pie in the preheated oven at 200 degrees for about 40 to 45 minutes. Let the pie cool in the form and cut it into points. Sprinkle with parsley. Enjoy!
Ingredients: 300 grams broccoli, 1 onion, 1 chicken breast, 50 grams butter, 50 grams flour, 500 ml vegetable stock, 100 grams grated cheese, breadcrumbs, parsley, sage,
Boil 300 grams of broccoli al dente in water with a little salt. Bake in a hot frying pan with a little butter 1 chopped onion until soft, then add 1 diced chicken breast. Bake the chicken breast golden brown. Then make a cheese sauce. Melt 50 grams butter. Add 50 grams flour and fry it briefly. Add gradually 500 ml vegetable stock. Remove the sauce from the heat and stir in 100 grams grated cheese. Put the broccoli with chicken the breast in a baking dish. Pour the cheese sauce over the broccoli. Sprinkle grated cheese, breadcrumbs, parsley and sage over the baking dish. Put the baking dish in the preheated oven at 190 degrees for about 20 minutes. Serve with baked potatoes. Enjoy!
Ingredients: 6 portobello’s, 200 grams minced beef, 1 onion, 1 garlic clove, salt, pepper, 1 egg, 1 tablespoon sage, 3 tablespoons breadcrumbs,
Preheat the oven at 200 degrees (fan). Remove the stalks from 6 portobello’s, place the portobello’s in a baking dish.
Bake in a hot frying pan 200 grams minced beef 1 finely chopped onion and 1 finely chopped garlic clove to brown. Bring to taste with salt and pepper. Beat 1 egg with 1 tablespoon chopped sage, salt and pepper. Getting the minced beef from the heat and stir in the egg and 3 tablespoons breadcrumbs.
Fill the portobello with the minced beef. Put some cheese over it and place the baking dish in the oven for about 20 minutes.
Serve with portobello’s with potatoes and a salad. Enjoy!
Cook 750 grams diced beef cubes in hot butter until brown. If it is brown sprinkle plain flour over it and stir you well. Add 1 cube beef stock, 400 ml of water, 200 ml of red wine and 4 tablespoons balsamic vinegar. Add 1 chopped onion, a sprig thyme, a bay leaf, 3 leaves sage and 1 sprig rosemary. Bring to the boil, turn the heat low and let it simmer for one to one and a half hours. Add 150 grams of diced bacon. Cut 1 carrot, 1 courgette (zucchini) into blocks of equal size. Boil it in boiling water with some salt. Drain and add to the beef. Warm briefly and serve! Enjoy!
Ingredients: 2 pork escalopes, prosciutto, sage, a dash of white wine,
Flatten the pork escalopes, place a slice of prosciutto and a leaf of sage on each pork escalope. Fold it and secure them with a toothpic. Season. Cook in hot butter brown on both sides. Lower the heat, pour in a dash of white wine and leave to simmer for about 10 minutes. Serve with a salad! Enjoy!