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Pork steaks, hungarian pepper sauce and rice

A recipe from Jamie Oliver´s book „15 minute kitchen“. I´d rather say it takes about 30 minutes to prepare (the veggies need more time to be well cooked, allthough if you like your vegetables with a lot of bite, this is a good recipe) and to us more suited to feed 6 people, but it still tastes as good as it looks.

4 portions

2 mixed-colour peppers
1 red onion
1 carrot
1 bulb of fennel
1 eating apple
olive oil
2 tsp sweet smoked paprika,
plus extra to serve
4-5 fresh bay leaves
4 cloves of garlic
2 tbsp balsamic vinegar
500g passata
Possibly some extra water depending on thickness of sauce

500g pork fillet
1 tsp ground coriander

300g (1 mug) brown rice
70g rocket
1 lemon
4 tbsp fat-free natural yoghurt


1. Deseed the peppers, peel and halve the onion, trim the carrot, trim and quarter the fennel (reserving any leafy tops), then slice them all in the processor with the apple.

2. Put 2 tablespoons of oil into the casserole pan, tip in the sliced veg, add the paprika and bay leaves, squash in the unpeeled garlic through a garlic crusher, season with salt and pepper, and fry, stirring regularly.

3. Slice the pork into medallions, flatten them slightly with your fist, then rub with salt, pepper, the ground coriander and 1 teaspoon of oil, then put on the griddle pan until cooked through, turning when nicely charred.

4. Add the balsamic and passata to the peppers, season to taste and bring to the boil.

5. Sprinkle the rice with an extra dusting of paprika. Dress the rocket in the bag with the lemon juice and a small pinch of salt, then fold most of it through the sauce. Tip the sauce on to a platter, place the charred pork on top and scatter with the remaining rocket. Drizzle with the yoghurt, scatter over any reserved fennel tops and serve with the fluffy rice.

Costs: € 3,00 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 511/2140
Protein (gr): 35
Fat (gr): 14,5
Carbohydrates (gr): 54
sugar (gr): 20,5
Fibers (gr): 12

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Spicy mackerel with soybean sprouts, cucumber and corn

2 portions

250 gr mackerel in oil
1 onion
1 tbsp oil
1 tsp sambal oelek (chili paste)
½ tsp galangal
1 tsp grounded ginger
4 gr sugar
½ tbsp vinegar
3 tbsp sweet soysauce
½ cucumber
350 gr corn
100 gr soybean sprouts
50 ml water

Peel and chop up the onion. Let mackerel drain well in a sieve. Put oil in a skillet and fry softly for about 3 minutes. Add mackarel, sambal, galangal, ginger, sugar, vinegar, soysauce and 50 ml water. Simmer gently while stirring. Put the corn in a small pot and let simmer until warm.
Clean the soysprouts and drain well. Wash the cucumber and cut into small strips. Mix in the soysprouts with the mackerel and simmer for about 3 minutes. Drain the corn and put it on the plates. Put the mackerel and cucumber on the plates also.
Serve with prawn chips.

Costs: € 1,92 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 428/1791
Protein (gr): 29
Fat (gr): 15
Carbohydrates (gr): 42
sugar (gr): 14
Fibers (gr): 7

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Coconut-lemonsoup with grilled shrimp

Festive and easy to cook. What more can one ask for?

4-8 portions (as starter or small appetizer)

2 tbsp oil
1 big tsp yellow currypaste
500 ml chickenstock
200 ml coconutmilk
1 tsp lemon zest
8 big shrimps
1 tsp seasalt, grinded
½ tsp chilipepper, grinded
Garnish: koriander

Heat 1 tbsp oil and fry the curry paste until it begins to smell. Pour in the chickenstock and the coconutmilk and bring to a boil. Stirr the lemonzest in the soup. Let simmer for about 5 minutes.
Brush the shrimps with oil and sprinkle seasalt and chilipepper on them. Grill the shrimps in 3-5 minutes until golden brown.
Pour the soup in 8 small glasses or 4 bowls, hang the shrimps over the edge. Put on some koriander leaves.

Costs: € 0,83 (4 portions) or € 0,42 (8 portions) per portion

Nutritional value (when served in 8 portions!)
Kcal/KJ: 134,5/563
Protein (gr): 7
Fat (gr): 10
Carbohydrates (gr): 8
sugar (gr): 2
Fibers (gr): 1

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Spring hotchpot

We love to eat this hotchpot in spring. It is ideal to get rid of „left-over“ portions vegetables and especially very colorfull to the eye.

4 portions

800 g potatoes
300 g carrots
Salt, pepper
2 dl milk
1 bell-pepper
2 spring onions
1 onion
2 cloves of garlic
2 tomatoes
½ cucumber
3 hands full of salad

Peel the potatoes, cut carrots and potatoes in pieces en boil in water with salt until done.
Meanwhile cut the onion, spring onions and bell pepper in (little) pieces. Fry the onion in a little butter until soft, give spring onions and bell pepper to the onion and press the garlic above this mixture. Braise about 3 minutes.
Cut tomatoes and cucumber into little pieces and rip the salad into pieces.

Mash the potatoes with the carrots in the pan. Stirr in the milk and season with salt and pepper. Stirr the warm en cold vegetables under the mash en sprinkle a little parsley on top.

Serve hot, if wished with a cooked egg or a piece of meat.

Costs: ca. € 0,75 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 305/1277
Protein (gr): 8
Fat (gr): 6
Carbohydrates (gr): 50
sugar (gr): 15
Fibers (gr): 9

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Tiroler Gröstl

This is Tyrol! Need I say more?

4 portions

1 kg boiled, sliced potatoes
500 g onions, thinly sliced
200 g cooked beef
100 g butter
1 – 2 tsp caraway seed
Salt, pepper, parsley
4 eggs
4 pickles

Heat 80 g butter in a large skillet and cook the onions until light brown. Put the potatoes in and fry until the potatoes have a nice brown crust. Put in the beef and caraway seeds and let simmer until the Gröstl are nice and warm. Season to taste with salt, pepper and parsley.
In the meantime fry the 4 eggs in a frying pan.
Spoon a portion Gröstl on a plate, put a fried egg and a pickle on and serve hot.

Serve with a salat of your choice.

Costs: ca. € 1,12 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 580/2430
Protein (gr): 21
Fat (gr): 32
Carbohydrates (gr): 50
sugar (gr): 7
Fibers (gr): 8

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Spicy „Kung Po“ chicken

2 portions

2 chickenbreasts
3 garlic cloves
3 spring onions
6 slices fresh ginger
5 dried chili´s
1 eggwhite
pale medium dry sherry (or cooking wine)
sesame oil
3 dl oil
50 g peanuts
sambal/chili paste
salt, pepper

Cut the chicken breast into cubes. Whisk the eggwhite with 1 tbsp sherry, salt and pepper. Put in the chicken and let marinate for 30 minutes. Chop the springonions, garlic and ginger very small. Make a sauce from 2 tbsp soysauce, ½ tsp sesame oil and 1 tbsp water.
Put the wok on the stove on high heat. Roast 50 g peanuts until they smell nice and aromatic. Take the peanuts out of the wok and set aside.

Put 3 dl oil in the wok. Sear the chickenbreast until golden brown. Take out of the wok with a skimmer and drain on kitchenpaper. Leave 2 tbsp of oil in the wok and pour the rest in a separate bowl or pan. Preserve for later usage.
Reheat the 2 tbsp of oil again. Stirfry the chili very short, then put in the garlic, ginger and springonions. Stirr for about 1 minute, then put in 2 full tsp of sambal and the soysauce mixture. Put in the chicken and stirr for about 1 – 2 minutes. Sprinkle the peanuts on and serve.

Great side dishes are rice and a (cucumber)salad.

Costs: ca. € 2,65 per portion

Nutritional value
(approximately, calculated with an online calculation chart)
Kcal/KJ: 434/1822
Protein (gr): 41
Fat (gr): 20
Carbohydrates (gr): 18
sugar (gr): 4
Fibers (gr): 6

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Chili Con Carne seasoning mix

Chili con carne, who doesn´t like it? To me, the main ingredient from this dish is the seasoning mix. That´s why I like to give you our recipe, it´s very spicy and hot!

8 tbsp paprika, sweet
5 tbsp cumin
4 tbsp dried oregano
4 tbsp salt
3 tbsp cayenne pepper
2 tbsp black pepper
2 tbsp white pepper
2 tbsp cocoa, non sweet
1 tbsp all spice
1 tbsp ground cloves
1 tbsp cinnamon
1 tsp savory


Put all ingredients in a nice tin en shake for about 10 seconds. Ready!
I use 2 – 3 tbsp from this mix for a chili con carne for four.

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Warm custard

A recipe everyone should know, lovely on a cold day or when your not feeling too happy. Real comfortfood!

4 portions

1 liter whole milk
2 eggs
1 small package vanillasugar (9 g)
80 g sugar
45 g cornstarch

Preparation (ca. 15 minutes):
Put the vanillasugar, sugar and cornstarch in a 2 liter cookingpan, then stirr in the eggs.
Continu to stirr and gradually pour in all the milk.
Put the pan on the cooker on full heat and whisking constantly until the milk boils.
Turn down the heat to low and keep stirring until the custard is nice and thick.
Spoon the custard into bowls and serve hot! Serve with some grated chocolate and a strawberry to make it look even better.

Would there be any custard left, put it in a glas bowl, close tight. This can be kept for a maximum of 7 days in the fridge.

Costs: ca. € 0,50 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 328/1376
Protein (gr): 11
Fat (gr): 12
Carbohydrates (gr): 44
sugar (gr): 35
Fibers (gr): 0