Cuban rice casserole

Text read by Mary Peters

Ingredients

300 g pork steaks or pork cutlets
1 tbsp soy sauce
½ tbsp honey
½ tbsp oregano, dried
1 clove(s) of garlic, more if desired
½ large onion(s)
1 tbsp oil
1 tsp. chilli paste or hot pepper paste, hot
100 g long grain rice
½ can tomatoes, chunky
200 ml vegetable stock or meat stock
½ can of beans, white
Salt and pepper

Method

Preparation time approx. 30 minutes

Cut the meat into strips and place in a bowl. Add the soy sauce, honey and oregano and mix together. Marinate covered for at least 1 hour, but preferably overnight.

Peel and finely chop the garlic cloves and onion. Heat the oil and sauté the onion and garlic in it. Add the meat and any excess marinade and sear on all sides. Briefly sauté the chilli paste, add the rice and tomatoes and pour in the stock. Simmer, stirring occasionally, so that the rice is as cooked as possible when the liquid has boiled away.

Finally, stir in the beans. Season with salt and pepper and serve.

Baked cod fillet

Text read by Mary Peters

Ingredients

250 g cod fillets
1 tbsp rapeseed oil
½ onion
½ pepper
1 ½ tomatoes
100 g mushrooms
Herbs de Provence
Iodised salt
Pepper
50 ml water
50 g Parmesan
Parsley, fresh
200 g wholemeal pasta

Method

Preparation time approx. 30 minutes
Cooking time approx. 20 minutes
Total time approx. 50 minutes

Dab the fish dry and salt it. Grease a baking dish with a little oil and place the fish in it. Then dice the onions and fry them in oil in a pan. Cut the peppers into strips and add them. Cook until firm to the bite. Then chop the mushrooms and tomatoes and add them. Season the vegetables with Herbs de Provence and salt and pepper. Spread the vegetable mixture over the fish and add water. Bake in a preheated oven at 170 °C top/bottom heat for about 15 – 20 minutes.

Meanwhile, cook the wholemeal pasta in salted water until al dente. Sprinkle the fish and vegetables with parmesan and parsley before serving.

Turkey Breast with Spinach

Text read by Mary Peters

Ingredients

500 g turkey breast
400 g leaf spinach, fresh
3 cloves of garlic
20 g butter
50 g pine nuts
80 g parmesan
a little salt and pepper
oil for frying

Method

Preparation time approx. 15 minutes
Cooking time approx. 10 minutes
Total time approx. 25 minutes

Cut the turkey fillet into desired pieces or strips. Chop the garlic cloves.

Slowly toast the pine nuts without adding oil and then set aside.

Heat the oil in a pan and fry the turkey meat together with the garlic. When everything is nicely browned, add the spinach and butter and mix (if using frozen spinach, defrost first). Season to taste with salt and pepper. But be careful: The Parmesan cheese already adds salt. Simmer gently for 5 minutes. Finally, add the Parmesan cheese.

When serving, sprinkle the pine nuts on top.

This dish can be supplemented with all kinds of ingredients such as courgettes, peppers and aubergines. Then add them according to the cooking point. Tip: I recommend adding 150 g of risi noodles (look like rice grains) or other mini noodles after adding the spinach. Add these incl. 200 ml of broth in the last 5 minutes.

Hearty Cabanossi Paprika Soup

Text read by Mary Peters

Ingredients

2 cabanossi
3 peppers, red, yellow, green
1 onion
750 ml vegetable stock or clear stock
2 tbsp, heaped tomato purée
1 can tomatoes
Salt and pepper
paprika powder
Garlic
1 pinch sugar

Method

Preparation time approx. 10 minutes
Cooking time approx. 20 minutes
Total time approx. 30 minutes

Clean and chop the onion and peppers, chop the cabanossi and sauté everything in a little oil. Add the chopped tomatoes and tomato paste. Simmer for a moment. Add the stock and simmer for 15 minutes. Add a pinch of sugar.

If necessary, add a little more water if it boils down too much. Then season with salt, pepper, garlic and paprika to taste.

The soup can also be spiced up with pineapple or mandarins.

If you like it a little crunchier, you can also use additional courgettes. Ciabatta or baguette go well with it.

Broccoli wok with cashews and tofu

Text read by Mary Peters

Ingredients

2 heads broccoli
2 cloves of garlic
1 onion
2 peppers
200 g tofu, natural
2 cm ginger
60 g cashew nuts
Chilli flakes
Soy sauce
Olive oil
Salt

Method

Preparation time approx. 15 minutes
Cooking time approx. 10 minutes
Total time approx. 25 minutes

Cut broccoli into florets, peppers and tofu into cubes, onion into quarter rings, chop garlic and ginger.

Fry all the vegetables in oil. Add the ginger and garlic. Deglaze with soy sauce. Add the cashews and tofu and heat through. Season with salt and chilli flakes.