Dinner Recipes

Preparation [30 minutes]

Cook the pasta according to the directions on the package. Rinse in a colander under cold running water.

Mix the endive, pesto and hummus into the pasta and season with salt and pepper.

Cut the pomegranate in half lengthwise. Hold one half over a deep bowl and tap the skin with a wooden spoon. Keep tapping around until the seeds fall out by themselves. Do this with the other half as well.

Rinse the chickpeas under cold running water. Cut the tutti frutti into slices and toss with the chickpeas through the pasta salad.

Garnish with pumpkin seeds.

Ingredients [4 people]

• 300 g   pasta (butterfly shapes) 

• 200 g   endive 

• 100 g   Pesto (fresh) 

• 200 g   Hummus (spicy) 

• salt 

• pepper 

• 1 pomegranate (or 150 g pomegranate seeds from the freezer) 

• 200 g   chickpeas 

• 100 g   Tutti frutti 

• 50 g     Pumpkin seeds

Preparation [30 minutes]

Peel and chop the shallot, crush the garlic and grate the Parmesan cheese. Defrost the peas and cut the beans into diagonal pieces. Grate the zest of the lemon.

Heat a dash of olive oil in a heavy-bottomed pan, fry the onion and garlic and add the risotto rice. Stir well until the grain becomes slightly translucent.

Pour in the white wine and let the alcohol evaporate. Once the wine has incorporated add a scoop of stock. Stir well and add a new scoop of stock as soon as the liquid has been absorbed. This process takes approximately 20-25 minutes.

In another pan, bring water to a boil and cook the string beans and peas for 1 minute. Rinse under cold water and stir through the risotto. Season with half of the Parmesan cheese and half of the lemon zest. Finally, stir in the salmon chips.

Divide the risotto between the plates and garnish with the remaining lemon zest. Serve with the Parmesan cheese.

Ingredients [4 people]

• 400 grams of string beans

• 300 grams of smoked salmon fillets

• 150 ml dry white wine

• 1 liter of vegetable stock

• 1 piece of shallot

• 1 clove of garlic

• 70 grams of parmesan cheese

• 300 grams of risotto rice

• 1 piece of lemon

• 300 grams of garden peas (frozen)

Preparation [60 minutes]

Pat the tuna dry and cut into chunks. Cut the spring onion into rings. 

Add the spring onion, panko, soy sauce, pepper, sesame seeds and egg to the bowl of the food processor and grind to a coarsely chopped meat. 

Form four burgers and leave to set in the refrigerator for 30 minutes, covered. 

Cut the buns open and grill for 2 minutes on the cutting edges on the barbecue. Roast the tuna burgers for about 15 minutes until done. Once arranged. 

Shave the cucumber into ribbons. Cover the bottoms of the sandwiches successively with half of the wasabi mayonnaise, lettuce, tuna burger, the rest of the wasabi mayonnaise, cucumber and cover with the tops.

Ingredients [4 people]

• 500 grams of tuna, thawed

• 2 bunches of spring onions

• 3 tablespoons of panko

• 3 tablespoons of soy sauce

• 2 tablespoons of black sesame seeds

• 1 egg

• 4 sesame bulbs

• 8 tablespoons of wasabi mayonnaise

• 50 grams of lamb’s lettuce

• 1 cucumber

Preparation [45 minutes]

Preheat the oven to 200 ° C. Peel the sweet potatoes and cut into 2 cm cubes. Spoon in an oven dish with 2 tbsp olive oil, baharat, pepper and salt. Bake in the oven for 10 minutes. 

In the meantime, halve the chicken thigh fillet and finely chop the garlic. Heat the rest of the olive oil in a frying pan or wok and fry the chicken for 3 minutes until golden brown. 

Add the garlic and spinach and let it reduce briefly. Season with salt and pepper. 

Halve the cherry tomatoes and crumble the feta. Remove the sweet potato from the oven and mix in the chicken and spinach. 

Divide the tomatoes and feta over it and bake in the oven for 20 minutes until golden brown and done.

Ingredients [4 people]

• 800 grams of sweet potatoes

• 4 tablespoons of olive oil

• 1 tablespoon of Baharat seasoning

• 400 grams of chicken thigh fillets

• 1 clove of garlic

• 400 grams of spinach

• 250 grams of cherry tomatoes

• 150 grams of feta