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Ingredients: 2 sweet onions, 150 grams bacon, garlic cloves, 250 grams risotto rice 100 ml white wine, 650 ml chicken stock, rocket, grated cheese,

Number of persons: 3

Fry on medium heat 1/2 chopped sweet onion with 2 finely chopped garlic cloves, 100 grams diced bacon until the onion is soft. Add 250 grams of risotto rice and stir until the risotto rice glistens. Add 100 ml white wine and let the wine evaporate while stirring. Gradually add 650 ml chicken stock (derived from 2 stock cubes), it takes about 20 minutes, stir a few times. Test whether the risotto is tender enough. Meanwhile bake 50 slices bacon crisp, scoop out the pan and keep aside. Bake 1 1/2 sliced sweet onions on medium heat until soft. Serve the risotto with sweet onions, bacon, rocket and grated cheese. Enjoy!

Ingredients: noodles, 2 leeks, 1 tablespoon honey, 1 tablespoon red wine vinegar, 50 ml white wine, 1 dessert spoon tomato puree, coriander powder, 50 grams cashew nuts,

Number of persons: 2

Cook the noodles according pack instructions. Fry on medium heat in butter 2 sliced leeks until the leek is soft. Add 1 tablespoon honey and cook the leeks about 5 minutes. Add 1 tablespoon red wine vinegar and let the vinegar evaporate. Add 50 ml white wine and let the alcohol evaporate. Then add 1 dessert spoon tomato puree and coriander powder to taste. Finally add 50 grams cashew nuts. Warm well. Serve with noodles. Enjoy!

Ingredients: 1 onion, 300 grams peas, 100 ml white wine 100 ml cream, salt, pepper, Provencal herbs, 2 pork escalops,

Number of persons: 2

Fry 1 small chopped onion in hot butter. Add 300 grams of peas and fry briefly. Add 100 ml white wine and let it cook 5 minutes. Then add 100 ml cream. Puree the peas into a sauce. Season with salt, pepper and Provencal herbs. Warm the sauce well. Sprinkle 2 pork escalopes with salt and pepper. Cook the pork escalopes on both sides brown. Serve the pork escalopes with peas sauce. Enjoy!

Ingredients: 2 pork chops, salt, pepper, 250 grams mushrooms, 200 grams diced ham, dash of white wine,

Number of persons: 2

Preheat the oven to 180 degrees. Season 2 pork chops with salt and pepper. Fry the pork chops on both sides. Put them in a baking dish and place the baking dish approximately 10 minutes in the preheated oven. Bake in the remaining fat (add some extra butter if neccesary) 250 grams sliced mushrooms until just soft. Add 200 grams diced and fry briefly. Season with salt and pepper. Extinguish with a splash of white wine and let the alcohol evaporate. Serve the pork chops with mushrooms and ham. Serve with roast potatoes and a salad. Enjoy!

Ingredients: tagliatelle, salt, 2 beef sausages, 1 onion, 1 carrot, dash of white wine, 1 eggplant, 500 ml sieved tomatoes, 1 stock cube,

Number of persons: 3

Cook the tagliatelle in boiling water with some salt. Remove the skin from2 beef sausages and cook the sausage meat loose in hot oil. Add 1 chopped onion. Fry the onion. Add 1 diced carrot and cook briefly. Extinguish with a splash of white wine and let the alcohol evaporate. Add 1 diced eggplant. Stir a while. Then add 500 ml sieved tomatoes and 1 stock cube. Bring all to the boil and then let simmer 20 minutes. Serve with the tagliatelle. Enjoy!

Ingredients: 200 grams beef, 1 tablespoon oil, 1 teaspoon sesame oil, 1 garlic clove, noodles, 3 tablespoons hoisin sauce, 3 tablespoons white wine, 1 tablespoon brown sugar, 2 teaspoons chilli jam, sesame seeds, 400 grams spinach, 125 grams bean sprouts,

Number of persons: 2

Marinate 200 grams beef cut in stripes in a mixture of 1 tablespoon oil, 1 teaspoon sesame oil and 1 finely chopped garlic clove for a few hours. Cook the noodles according pack instructions. Make a sauce with 3 tablespoons hoisin sauce, 3 tablespoons white wine 1 tablespoon brown sugar. Bake the beef brown in hot oil. Add 2 teaspoons chilli jam and sesame seeds. Fry briefly. Add 400 grams spinach, 125 grams bean sprouts and let the spinach shrink. Pour the sauce and warm entirety. Serve with noodles. Enjoy!

Ingredients: tagliatelle, 1 onion, thyme, 400 grams mushrooms, white wine, 150 ml broth, grated cheese,

Number of persons: 2

Cook the tagliatelle al dente in boiling salted water. Fry in hot oil 1 chopped onion with some thyme until the onion is soft. Add 400 grams sliced mushrooms and stir-fry until the mushrooms are soft. Add a splash of white wine and let the alcohol evaporate. Add 150 ml broth and let the broth boil a few minutes. Serve the mushrooms with tagliatelle. Sprinkle grated cheese over it. Enjoy!