Tag Archives: stock

Lasagne with Spinach and Chicken Breast

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Lasagne with Spinach and Chicken Breast
Ingredients: 100 grams diced bacon, 2 chicken breasts, 1 onion, 1 garlic clove, 450 grams spinach, 1 tablespoon pesto, 30 grams butter, 30 grams flour, 400 ml beef stock, 50 grams grated old cheese, 200 grams cherry tomatoes, lasagne sheets,

Cook in a hot wok 100 grams diced bacon crispy. If it is crispy add 2 diced chicken breasts. Cook this until lightly brown. Add 1 chopped onion and 1 finely chopped garlic clove. When the onion is soft add 450 grams frozen spinach to it. If the spinach is defrosted stir in a tablespoon pesto. Than make a cheese sauce. Melt 30 grams of butter, stir in 30 grams flour cook it briefly. Stir in gradually 400 ml beef stock. Keep stirring well! If the sauce has the desired thickness you remove it from the heat and stir in 50 grams old grated cheese. Cut 200 grams cherry tomatoes in half. Put in a baking dish the spinach mixture and add some of the tomatoes. Cover this with lasagne sheets, then create another layer of spinach and tomatoes again. Then another layer with lasagne sheets and finally pour over the cheese sauce. Put the baking dish in the preheated oven at 180 degrees (fan) for approximately 30 minutes. Let cool slightly before you go eat. Enjoy!

Asian Pie

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Asian Pie
Cook 250 grams of minced meat to brown. Add 1 chopped onion, 2 finely chopped garlic cloves and 1 teaspoon ginger powder. Cook until onion is soft. Stir in 1 tablespoon flour. Add 1 sliced carrot and 50 gram chopped cashew nuts, and then little by little 250 ml chicken stock. Bring to the boil briefly. Stir in 50 grams coconut creme, 1 tablespoon soy sauce and 1 tablespoon sweet chilli sauce. Let it thicken while stirring. Line in 4 greased baking dishes with puff pastry. Put the meat-vegetable-mixture in it and cover it with a little puff, not hedging. Place the baking dishes in the preheated oven at 170 degrees (fan) for approximately 25 minutes. Enjoy!

Tenderloin with tomato sauce

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Tenderloin with tomato sauce
Prik the tip of the pork, so that the pork equally thick. Season and fry the tenderloins on both sides brown. Lower the heat and add some water. Let it simmer for a minute or 7. Heat in a small pan some oil, add 1 finely sliced red onion, 1 finely chopped garlic clove and thyme to taste. When the onion is soft, add 1 canned diced tomatoes, 1/2 cube vegetable stock and 1 tablespoon sugar. Now let it simmer on a low heat for a minute or 5. Serve tenderloin with tomato sauce with fresh spaghetti! Enjoy!

Special Pork Roulade with Cheese – Mushroom Sauce

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Special Pork Roulade with Cheese - Mushroom Sauce
Cook a pork roulade with a weight of about 1 kilo brown at all side in hot butter. Add water, lower the heat and let it simmer for an hour. Meanwhile cook in hot butter 250 grams sliced chesnut mushrooms. If the mushrooms has soften add 100 ml water and add 1/2 cube beef stock. Stir until the cube has solved Add 250 ml cream and bring to the boil briefly. Keep the pan of the heat and stir in 100 grams of grated cheese. Get the net of the roulade and cut in slices. Arrange in a baking dish a slice of roulade, slice ham, slice cheese and again a slice roulade and go on until you don’t have any slice roulade. Pour the cheese-mushroom sauce over it and put the baking dish in a preheated oven at 175 degrees (fan) for approximately 30 minutes. Perfect as a main course during the holidays! Enjoy!

Quick Stroganoff

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SQuick Stroganoff
Cook the rice according the pack instructions. Cook 1 chopped onion in hot oil until soft. Meanwhile season 300 grams diced beef with plain flour, paprika, salt and pepper. Cook it with the onion until the beef is brown . Add 1 sliced red pepper and 250 grams sliced chesnut mushrooms. If the mushrooms are soft pour in 200 ml water and add 1 / 2 block beef stock and 2 tablespoons white wine vinegar. Bring to the boil and let it simmer for 5 minutes on low heat. If it is necessary you can bring to taste with salt and pepper. At last add 250 ml creme fraiche, let it melt and serve. Serve with rice. Enjoy!

Stew of Beef, Courgette and Carrot

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Stew of Beef, Courgette and Carrot
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!

Noodles with Chicken Breast and Spinach

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Noodles with Chicken Breast and Spinach
Boil the noodles as is indicated on the packaging. Cut 2 chicken breasts in dices. Season with curry powder, salt and pepper. Cook the chicken breast brown in hot oil. If the chicken breast is brown add 100 grams diced ham, 1 finely chopped garlic and bit by bit 300 grams of spinach. If the spinach is done add 100 ml chicken stock and 125 ml cream. Stir fry for another minute or 5. Serve with noodles. Enjoy!