Ingredients: 1 onion, 200 grams risotto, 1 liter vegetable stock, 1 jar beetroot, 100 grams cream cheese, 50 grams grated cheese,
Ingredients: 250 grams mushrooms, 1 onion, 2 garlic cloves, thyme, 200 grams risotto rice, a dash of white wine, 1 liter vegetable stock, 75 grams grated cheese,
Ingredients: macaroni, salt, 1 onion, 2 garlic cloves, thyme, 1 leek, 4 tomatoes, 1 can diced tomatoes, 1 vegetable stock cube, 1 tablespoon brown sugar, oregano, grated cheese,
Number of persons: 3
Cook the macaroni al dente in boiling salted water. Bake 1 chopped onion with 2 finely chopped garlic cloves and thyme until the onion is soft. Add 1 sliced leek. Cook until the leeks are soft. Add 4 diced tomatoes, 1 can diced tomatoes, 1 crumbled vegetable stock cube and add 1 tablespoon brown sugar. Stir well. Let simmer for about 10 minutes over low heat. Season with oregano. Serve with macaroni and cheese.Enjoy!
Ingredients: 250 grams ravioli with porcini filling, 1 onion, 2 garlic cloves, 300 grams spinach, 1 tablespoon pesto, 1 can diced tomatoes, 500 ml sieved tomatoes, 1 vegetable stock cube, 400 grams ricotta, 100 grams grated cheese,
Number of persons: 4
Preheat the oven to 170 degrees. Cook 250 grams of ravioli in boiling water until al dente. Bake 1 chopped onion with 2 finely chopped garlic cloves until the onion is soft. Add 300 gram (frozen) spinach. Stir fry until the spinach is don. Add 1 can diced tomatoes, 500 ml sieved tomato and 1 crumbled vegetable stock cube. Stir the ravioli in the spinach-tomato sauce. Spoon into a baking dish. Scatter 400 grams ricotta and 100 grams grated cheese over it. Put the baking dish 15 minutes in the preheated oven. Enjoy!
Ingredients: 150 grams slices bacon, 3 chicken breasts, 2 onions, parsley, dash white wine, 250 ml cream, 1 cube vegetable stock, 100 grams grated cheese,
Number of persons: 3
Preheat the oven to 175 degrees. Bake in a hot frying pan 150 grams slices bacon until crisp. Scoop out the pan and keep aside. Bake in the remaining fat 3 chicken breasts on both sides until brown. Remove the chicken breasts from the pan and place the chicken breasts in an ovenproof dish. Bake in the remaining fat 2 finely chopped onions and parsley to taste until the onions are soft. Add a dash of white wine and let the alcohol evaporate. Add 250 ml cream and 1 crumbled vegetable stock cube. Bring to a boil while stirring. Stir 100 grams grated cheese into the sauce. Let the cheese melt. Pour the sauce over the chicken. Sprinkle over the bacon pieces over the chicken breasts. Place the ovenproof dish about 25 minutes in the preheated oven. We had fries and a salad with it. Enjoy!
Ingredients: 1 onion, thyme, oregano, 250 risotto rice, dash white wine, 1 liter vegetable stock, 250 grams mushrooms, 150 grams mixed mushrooms (chestnut mushrooms, oyster mushrooms, shi-itakes), 100 grams grated cheese,
Number of persons: 3
Bake 1 chopped onion with some thyme and oregano to taste until the onion is soft. Add 250 grams risotto rice. Stir so the rice glistens. Add a dash white wine. Let the alcohol evaporate. Gradually add 1 liter vegetable stock, stirring occasionally, let the risotto cook in 20 minutes. Meanwhile in another pan cook 250 grams sliced mushrooms and 150 grams sliced mixed mushrooms until the mushrooms are tender. Add the mushrooms and 100 grams of grated cheese to the risotto when it is cooked. Let the cheese melt. Enjoy!