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
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.
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
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.
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
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.
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
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.