Rice noodles salad Thai style with marinated chicken, red bell peppers, cucumbers and cherry tomatoes.
Combined with a juicy and spicy dressing of bird’s eye chili, garlic, fish sauce, soy sauce, palm sugar and fresh lime juice it’s a tasteful starter or light main dish.
Pork fillets wrapped in ham and grilled with some fried sage and garlic.
Served with sweet carrots and wild rice.
Ingredients for 2 persons
250 g pasta
200 g mozzarella cheese
100 g dried tomatoes
200 g fresh mushrooms
200 g arugula
1 clove of garlic
70 ml olives oil
3 tbsp balsamic vinegar
1 tsp pesto
1 tsp mustard
1 tsp honey
Grated parmesan cheese
Cook the pasta after instructions and let them cool.
Meanwhile dice the mozzarella cheese, slice the dried tomatoes and mushrooms and tear the arugula in bite-sized pieces.
Heat a pan and fry the mushrooms without oil.
Blend the chopped garlic with olive oil, balsamic vinegar, pesto, mustard and honey to a smooth dressing and mix it with the salad ingredients.
Sprinkle grated parmesan cheese over the salad and serve with fresh bread (Italian ciabatta for example)
With herbs grilled chicken on top of a vegetable-potato fry-up.
The fry-up is a hearty combination of potatoes, courgettes, bell peppers, onions and cherry tomatoes.