Ingredients: penne, salt, 1 stalk broccoli, 2 red onions, 1 garlic clove, 100 grams soft cheese, 125 ml cream, 1 cube vegetable stock,
Number of persons: 3
Cook the penne in boiling salted water. Boil 1 stalk broccoli cut into florets until just tender. Fry in hot oil 2 chopped red onions and 1 chopped garlic clove until the red onions have softened. Add the cooked broccoli florets, along with 100 grams soft cheese, 125 ml cream and 1 crumbled vegetable bouillon cube. Let the MonChou melt. Serve with the penne. Enjoy!
Ingrediënten: 400 grams pork fricandeau, 1 onion, 2 garlic cloves , thyme, 250 grams mushrooms, 200 ml vegetable stock, 3 tablespoons honey,
Number of persons: 2
Preheat the oven to 180 degrees. Season 400 grams pork fricandeau with salt and pepper. Bake the pork fricandeau around brown in hot butter. Put the pork fricandeau in an oven dish. Brush the fricandeau with 1 tablespoon honey. Bake in the remaining fat 1 sliced onion with 2 finely chopped garlic cloves and some thyme until it has a fragrance. Add 250 grams sliced mushrooms and stir-fry a few minutes. Then add 200 ml vegetable stock and 2 tablespoons honey. Let it simmer so that it thickens slightly. Put the honey-mushroom sauce in the oven dish with the pork fricandeau. Place the oven dish about 30 minutes in the preheated oven. We have fries and a salad with it. Enjoy!
Ingredients: 2 pork escalopes, 1 onion, 3 spring onions, 250 grams peas, 125 ml cream, 1 cube vegetable stock, curry powder,
Number of persons: 2
Cut 2 pork escalops into strips and fry the pork escalopes strips in hot butter. Add 1 chopped onion and 3 sliced spring onions. Stir a minute or 2 along. Then add 250 peas, 125 ml cream, 1 crumbled vegetable stock cube and curry powder (after taste) again. Allow to simmer 10 minutes on medium heat. Serve with potato chips for example. Enjoy!
Ingredients: 150 grams minced beef, 1 onion, 2 garlic cloves, thyme, rosemary, 1 large zucchini, 100 ml water, 1 cube vegetable stock, 1 can diced tomatoes, 125 grams corn, 2 tablespoons tomato ketchup, 1 tablespoon balsamic vinegar,
Number of persons: 3
Bake 150 grams minced beef brown in hot butter. Add 1 chopped onion, 2 finely chopped garlic cloves, thyme and rosemary and stir fry a minutes or 5. Add 1 diced zucchini and stir-fry 5 minutes. Then add 100 ml water, 1 crumbled vegetable bouillon cube, 1 can diced tomatoes, 125 grams corn, 2 tablespoons tomato ketchup and 1 tablespoon balsamic vinegar. Let it simmer on medium heat for about 10 minutes. Serve with baked potatoes. Enjoy!
Ingredients: rice, 1 pork tenderloin, 1 onion, 1 yellow pepper, ginger powder, 200 ml vegetable stock, 100 ml red wine vinegar, 4 tablespoons honey, 3 spring onions,
Number of persons: 3
Boil the rice according pack instrictions or the way you normally do. Bake in hot oil 1 diced pork tenderloin brown. Add 1 chopped onion, 1 chopped yellow pepper and ginger powder to taste. Stir fry about 5 minutes. Add 200 ml vegetable stock, 100 ml red wine vinegar and 4 tablespoons of honey. Bring to the boil briefly and then let it simmer for about 10 minutes. Add 1 minute before the end 3 sliced spring onions. Serve with rice. Enjoy!
Ingredients: 500 grams minced beef, 1 shallot, 1 egg, parsley, salt, pepper, 2 tablespoons breadcrumbs, 200 ml vegetable stock, 200 ml cream, 1 tablespoon mustard, 3 spring onions,
Number of persons: 3
Mix 500 grams minced beef with 1 shallot, 1 egg, parsley, salt, pepper and 2 tablespoons breadcrumbs. Make small balls of this. Bake the meatballs around brown. Add 200 ml vegetable stock, 200 ml cream, 1 tablespoon mustard and 3 chopped spring onions rings. Let all simmer on medium heat for about 15 minutes. Serve with rice and broccoli, for example. Enjoy!
Ingredients: 2 gammon steaks, salt, pepper, 1 garlic clove, 2 leeks, thyme, 250 ml vegetable stock, 1 tablespoon mustard,
Season 2 gammon steaks with salt and pepper. Bake the gammon steaks in hot butter on both sides brown, remove the gammon steaks from the pan and keep it separate. Bake in the remaining fat 1 finely chopped garlic clove, 2 chopped leeks and thyme. Stir fry about 3 minutes. Add 250 ml vegetable stock and 1 tablespoon mustard. Bring all to the boil. Put the gammon steaks back into the pan, lower the heat and let the it simmer for about 40 minutes on low heat with the lid on the pan. Serve, for example, with baked potatoes. Enjoy!
