Number of persons: 3

Make your own mashed potatoes or cook according pack instructions. Stir-fry 400 grams endyve until is wilted. Add 1 diced apple (peeled) and 50 grams grated cheese. Put the potato mash in and warm for a bit. Enjoy!

Number of persons: 2

Boil 1/2 bag of tortellini al dente in boiling salted water. Bake 1 diced chicken breast brown. Let the chicken cool. Drain the tortellini, rinse with cold water. Mix the lettuce with tortellini, the chicken breast and 2 chopped sundried tomatoes. Enjoy!

Number of frikandellen: 10

Cut 1 chicken breast with 2 onions finely in a food processor. Add to the food processor 500 grams minced beef, 2 eggs, 5 tablespoons sweet soy sauce, 1 tablespoon mustard, salt, pepper, cumin powder, coriander powder, cloves, nutmeg, chili powder and 6 tablespoons breadcrumbs, mix for a while. Put it in a bowl. Cover it and put it in the refrigerator for at least a few hours. Cut a disposable piping bag open so that you have exactly the diameter of a frikandel. Put the minced beef into the piping bag and make the frikandellen. Place the frikandellen in hot water, leave it for about 5 to 10 minutes. Then remove them with a slotted spoon. Let the frikandellen cool. Bake frikandellen in the fryer (if you have one) or like me in a frying pan with a thick layer of oil to the frikandels brown. We had fries from the Actifry and a salad with it. Enjoy!

Join the 165 grams of flour, 4 g yeast and 25 grams of sugar in the bowl of a stand mixer. Stir with the flat beater four eggs one by one. Add 5 grams, salt and the remainder of the flour. Knead with dough hook for about 5 minutes until a smooth dough. Add 115 grams butter 1 tablespoon at once. Add the following as a tablespoon of butter until the previous is included. Knead the dough on speed 2 until smooth and elastic dough in about 15 minutes. Put the dough in a lightly oiled bowl. Leave covered in a warm place for about 1 1/2 hours to rise until almost double in size. Meanwhile, preheat the oven to 180 degrees. Knead the dough again thoroughly. Put the dough in a greased cake tin. Turn the cake tin about 35 minutes in the preheated oven. Cover with foil halfway through because the bread can be quite dark. Remove bread from cake tin and let it cool before you start cutting slices. Enjoy!

Number of persons: 3

Bake 1 chopped onion with thyme until the onion is soft. Add 300 grams risotto rice. Stir. Add a dash white wine. Let the alcohol evaporate. Add 800 ml stock. Leave the risotto in 20 minutes so the stock is evaporated . Meanwhile, fry 250 grams diced bacon crispy. Scoop it from the pan and keep aside. Bake in the remaining fat 1 diced zucchini with 250 grams sliced ​​mushrooms until both are soft. Add the bacon, zucchini and mushrooms to the risotto. Stir well. Heat through thoroughly. Enjoy!

Number of cupcakes: 12

Preheat the oven to 200 degrees. Grease a muffin tin with oil. Divide the croissant dough over the 12 muffin holes of the tin. Put it aside. Bake 1 chopped onion until soft. Add 250 grams chopped mushrooms and cook until the mushrooms are softened. Add 1 can diced tomatoes with 1 crumbled stock cube. Warm well. Let it all cool. Fill the muffin tin with the sauce. Divide over the muffin tin salami slices and grated cheese. Turn muffin tin about 20 minutes in the preheated oven. Remove the pizza cupcakes out of the shape, the dough can still be soft because of the sauce. Enjoy!

Number of persons: 2

Bake 300 grams sliced ​​beef with 1 finely chopped onion until beef is brown. Add 3 sliced ​​spring onions. Fry briefly. Make a sauce with 3 tablespoons chili sauce, 3 tablespoons sweet soy sauce and 2 tablespoons orange juice. Heat 4 small tortilla wraps according pack instructions. Brush the wraps with the sauce, divide the beef and 1/2 diced cucumber on top. Fold the wraps and serve. Enjoy!

Number of persons: 4

Preheat the oven to 200 degrees. Bake 250 grams bacon crispy and scoop it from the pan. Bake in the remaining fat 2 chopped onion with 2 finely chopped garlic cloves and thyme until the onion is soft. Add 300 grams minced beef. Fry the minced beef brown and loose. Add 250 grams sliced ​​mushrooms and 1 jar drained carrots. Bake until the mushrooms are soft. Add a dash of red wine. Let the alcohol evaporate. Add 2 cans diced tomatoes, 1 tin tomato puree and 2 crumbled stock cubes. Stir well. Let it all on low heat simmer for about half an hour. Add the fried bacon again and heat through thoroughly.

Meanwhile, make the cheese sauce. Melt 50 grams butter for the sauce. Add the melted butter 50 grams flour. Fry the flour briefly. Remove the pan from the heat. Add while stirring 600 ml of milk. Season with salt, pepper, nutmeg and 1 teaspoon mustard. Stir, when the sauce has the desired thickness, about 200 grams grated cheese (or more) through.

Place in ovenproof dish alternating a layer of tomato sauce, lasagne and cheese sauce, finish with a layer of cheese sauce. Place the ovenproof dish about 25 minutes in the preheated oven. Enjoy!

Number of persons: 2

Preheat the oven to 170 degrees. Cut 1 pork tenderloin into slices. Cut 1 onion into slices. Wrap each onion slices with a slice of bacon. Thread alternating a slice of pork tenderloin with a slice of onion and bacon on a skewer. Finish with a slice of pork tenderloin. Sprinkle with salt and pepper. Bake the tenderloin around brown in hot butter. Place tenderloins in a baking dish. Place the baking dish about 15 minutes in the preheated oven. Serve pork tenderloin with fries and a salad. Enjoy!

Number of persons: 2

Cook the pasta al dente in boiling salted water. Bake 250 gram diced bacon with 1 onion and thyme until the onion is soft. Add 200 grams frozen spinach. Heat it al thoroughly for about 10 minutes on medium heat. Serve with pasta. Enjoy!

Number of persons: 2

Cook the rice according pack instructions. Bake 1 chopped onion with 150 grams diced ham until the onion is soft. Add 1 sliced ​​leek and cook until the leek is soft. Add 1 jar marrowfat peas (drained) with 1 can tomato puree, 2 tablespoons chili sauce, 1 tablespoon sweet soy sauce and 50 ml of water. Stir and let simmer for about 10 minutes over low heat. Serve with rice. Enjoy!

Number of persons: 3

Preheat the oven to 200 degrees. Bake 1 chopped onion with 2 finely chopped garlic cloves until the onion is soft. Add 1 can diced tomatoes with 1 tablespoon dried oregano and 1 tablespoon sugar. Heat through thoroughly. Season with salt and pepper. Let the sauce cool. Brush pizza dough with tomato sauce, leave the edges free. Divide slices mozzarella and basil leaves over the sauce. Then fold the short sides of the pizza to the inside (this prevents the sauce run away). Roll the pizza. Press the seam slightly. Place the pizza with the seam side down on a baking sheet with parchment paper. Sprinkle with a little salt and pepper. Put the pizza in the oven about 25 minutes. Enjoy!

Number persons: 3

Cook the noodles according pack instructions. Bake 1 chopped onion with 1 finely chopped garlic clove until the onion is soft. Add 1 sliced ​​chicken breast and cook the chicken breast brown. Add 1 sliced ​​red pepper and stir-fry 2 minutes. Add 3 sliced ​​spring onions and 50 grams bean sprouts. Stir a few minutes. Meanwhile, make sauce with 4 tablespoons chili sauce, 2 tablespoons sweet soy sauce, 2 tablespoons tomato ketchup and 2 tablespoons oyster sauce. Add the sauce to the chicken. Warm well. Serve with noodles. Enjoy!

Number of persons: 2

Bake 1 chopped onion until soft. Add 1 diced chicken breast. Bake the chicken breast brown. Add 100 grams diced chorizo ​​and paprika powder to taste. Fry the chorizo ​​for a few minutes. Dice the roasted peppers. Add the diced roasted peppers to chicken and heat through thoroughly. Heat the tortilla wraps according to pack instructions. Divide the chicken-chorizo ​​mixture over the wraps. Fold the wraps tight. Serve with a salad. Enjoy!

Number of persons: 4

Sprinkle 750 grams diced beef with flour, salt and pepper. Bake the beef brown. Remove the meat from the pan and keep aside. Bake in the remaining fat 3 chopped onions, 3 finely chopped garlic cloves and 1 teaspoon chili jam over low heat until the onions are soft and brown. Return the meat into the pan. Add 250 grams sliced ​​mushrooms and cook until the mushrooms are soft. Add a dash of vinegar. Stir. Add 1 can diced tomatoes, 1 tin tomato puree, 2 crumbled stock cubes, 4 tablespoons sweet soy sauce and 1 tablespoon chili sauce. Bring to the boil. Let it simmer for about 3 hours. Add at last 1 jar of peas and carrots (drained) and heat through thoroughly. Serve with rice. Enjoy!

Bring 375 ml milk to the boil. Meanwhile, combine 125 ml milk with 20 grams cornflour and 15 grams cocoa powder to a paste. Add the cornflour paste to the boiling milk. Continue stirring for about 2 minutes. Add 60 grams of sugar. Stir so the sugar is dissolved. Put the chocolate pudding in a jar, let it cool down first. Stir frequently. If the chocolate custard has cooled you can put the chocolate custard in the fridge for further cooling. Enjoy!

Number of persons: 3

Cook the spaghetti al dente in boiling salted water. Bake 250 gram diced bacon crispy. Add 1 chopped onion with thyme to taste. Cook until onion is soft. Add 200 grams peas and 250 ml cream. Cook over medium heat, cook the peas until done. Add 100 grams grated cheese. Let the cheese melt. Add a little salt when needed. Serve with spaghetti. Enjoy!

Wash strawberries and remove the crown of the strawberry. Mash the strawberries in a blender. Add 300 ml cream, 100 grams icing sugar and a dash of lemon juice. Mix until there are no more lumps in it. Put the ice machine on. Pour the “strawberry cream” in the icemaker. Turn off the icemaker after about 30 minutes (when you don’t have a Magimix, look in the manual of your ice machine). Put the icecream in a sealable container and put it in the freezer for a while so it thickens more. Serve with fresh whipped cream. Enjoy!

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!

Number of persons: 3

Preheat the oven to 200 degrees. Bake 150 grams bacon crispy and scoop it from the pan. Bake in the remaining fat 1 chopped onion with 2 finely chopped garlic cloves and thyme until the onion is soft. Add 500 grams minced beef. Fry the minced beef brown and loose. Add 250 grams sliced ​​mushrooms and 1 jar drained carrots. Bake until the mushrooms are soft. Add a dash of red wine. Let the alcohol evaporate. Add 1 can diced tomatoes, 1 tin tomato puree and 1 crumbled stock cube. Stir well. Let it all on low heat simmer for about half an hour. Add the fried bacon again and heat through thoroughly.

Meanwhile, make the cheese sauce. Melt 50 grams butter for the sauce. Add the melted butter 50 grams flour. Fry the flour briefly. Remove the pan from the heat. Add while stirring 500 ml of milk. Season with salt, pepper, nutmeg and 1 teaspoon mustard. Stir, when the sauce has the desired thickness, about 75 grams grated cheese (or more) through.

Place in ovenproof dish alternating a layer of tomato sauce, lasagne and cheese sauce, finish with a layer of cheese sauce. Place the ovenproof dish about 25 minutes in the preheated oven. Enjoy!