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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

Ingredients
SAUCE:
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

PORK:
500g pork fillet
1 tsp ground coriander

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

Preparation:

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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Cheese-onion-breadrolls

Another easy recipe for lovely breadrolls. These are perfect to take to school or work. 12 of these breadbuns cost as much as 1 cheese-onion-breadroll at the bakers´, so worth the try.

12 pieces

Ingredients:
500 g flower
10 g butter
1 packet dry yeast (7 g)
A little sugar and some salt
75 g grated cheese
3 onions

Preparation:
Put the yeast with 100 ml lukewarm water and ½ teaspoon sugar in a small bowl and let it rest for 10 minutes.
Take a bowl and put the flower and 1 tsp salt in, mix in the yeast mixture and another 200 ml of lukewarm water. Leave it in a warm spot for about an hour.
In the meantime fry the onions in a bit of butter until golden brown and grate the cheese.
When the dough has doubled in size form 12 breadrolls and put the onions and cheese on. Leave to rise for about another half hour in a warm spot (this can be the oven on 40°C). Bake for 20 minutes on 190°C and ready are your homemade breadrolls!

Costs per breadroll: ca. € 0,10

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 187/782
Protein (gr): 6
Fat (gr): 3
Carbohydrates (gr): 32
sugar (gr): 2
Fibers (gr): 2

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Tiroler Gröstl

This is Tyrol! Need I say more?

4 portions

Ingredients:
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

Preparation:
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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Red beet salad with potato, onion, appel, egg and pickles

My mum used to make a variation to this recipe and I loved it. Not so very long ago, we longed this refreshing and filling salad. It tasted still jummy and we could make a german/american friend, that loves red beets, very happy with it.

4 portions

Ingredients:
500 gr potatoes, cooked
500 gr red beets, cooked
3 pickles
3 hard boiled eggs
1 onion
2 appels
2 tbsp mayonnaise
3 tbsp yogurt
2 tl dijon mustard
black pepper, freshly ground
salt

Preparation:
Cut the potatoes, beets, pickles, eggs and apples in cubes en finely chop the onion.
Mix all ingredients in a bowl and season to taste with salt and fresh ground black pepper.
Put in the fridge and leave there for at least one hour to develop the taste.

Costs: ca. € 0,90 per portion

Nutritional value (approximately, calculated with an online calculation chart)
Kcal/KJ: 320/1340
Protein (gr): 11
Fat (gr): 11
Carbohydrates (gr): 41
sugar (gr): 19
Fibers (gr): 7