Ingredients:

• 300 g crème fraîche
• 375 ml (3/8 l) hot bouillon
• 3 medium-sized onions
• 4 thin beef slices (approx. 200-200 g)
• salt and pepper
• 1 bunch basil
• 200 g celery
• 4 sprigs lemon balm
• 2 egg yolks
• 100 g meat bacon

Preparation:

Wash beef slices under cold water, pat dry and season with salt and pepper. Peel, wash and grate celery. Wash basil and lemon balm, shake dry and chop finely. Blend celery, fresh spices and egg yolks and season with salt and pepper. Spread mixture over beef slices. Cut bacon into small pieces, fry in a pan and sprinkle over celery mixture. Roll up beef slices and secure with wooden picks. Season with salt and pepper and fry in the fat of the bacon. Clean onion, cut into slices and arrange around beef rolls. Cover with lid and simmer for 1 - 1 1/2 hours, occasionally spooning some bouillon over it. Take rolls out of pan and keep warm. Stir crème fraîche into sauce, cook until creamy and season with salt and pepper. Mix sauce thoroughly in a blender. Pour sauce back into pan, place rolls into it and heat up. Serve with salad, salted potato chips or mashed potato.

Ingredients:

• 12 small wooden skewers
• 720 g calf liver
• 12 sage leaves
• 240 g parma ham (12 slices)
• 5 tablespoons olive oil
• salt and pepper

Preparation:

Ingredients for rizotto: 1 onion, 1 clove garlic, 3 tablespoons olive oil, 2 g saffron, 400 g round-grain rice, 1 l hot bouillon, 100 g butter, 80 g parmesan cheese

Remove membrane from liver if necessary, wash under cold water, pat dry and cut into 12 equal slices. Wash sage leaves and pat dry. Place a sage leave on each liver slice, top with a slice of ham and secure with wooden picks. Heat olive oil until hot, fry both sides of liver slices for approximately 2 minutes. Season with salt and pepper.

Clean onion and garlic and cut into small pieces. Heat up olive oil, sauté onion and garlic, then stir saffron into it. Add rice, pour bouillon over it and bring to boil. Cover dish with a lid, place in 200 °C oven and braise for approximately 15 minutes. Mix butter and parmesan cheese and season with salt and pepper.

Mound rizotto equally on four plates and place saltimbocca on top.

Ingredients:

• 2 tablespoons oil
• 250 g rocket
• 1 large onion
• 40 g parmesan cheese
• 20 g pine seeds
• 1 tablespoon balm vinegar
• 6 tablespoons soup (made from consommé soup cube)
• 4 slices (80 g) ham
• few sage leaves
• salt and pepper

Preparation:

1. Wash chicken breasts, pat dry and season with salt and pepper. Wash sage and shake dry. Cover meat with sage and roll into ham. Secure with wooden picks and fry in hot oil for approximately 10 minutes.

2. Sort out rocket leaves, wash, drain, and trim stems. Clean onion, cut into rings and mix with rocket leaves.

3. Blend soup with vinegar, season with salt and pepper and pour over salad. Gently mix together. Fry pine seeds until lightly brown and let cool. Sprinkle mixture with pine seeds. Top with grated parmesan cheese. Serve chicken with salad on individual plates.

Preparation time: approx. 30 minutes
Approx. 310 kcal energy, 45 g protein, 14 g fat and 2 g carbohydrate per serving

This recipe is for 4 people.

Ingredients:

• 1-2 tablespoons lemon juice
• 50 g capers
• 1-2 cloves garlic
• 2 shallots
• 2 sardines canned in brine
• 150 g parsley
• 100 ml olive oil
• 4 tablespoons flour
• salt and pepper
• 4 boneless chicken breasts (approx. 150 g each)

Preparation:

1. Rinse chicken breasts, pat dry and season with salt and pepper. Dredge in flour and fry both sides in 3 tablespoons oil for 8 minutes. Wrap in foil to keep warm.

2. Wash parsley and shake dry. Rinse sardines under cold water and pat dry. Clean onion and garlic.

3. Use a chopper blender to mix parsley, onion, garlic, capers, sardines and remaining oil until well blended and season with lemon juice, salt and pepper.
4. Cut meat into slices and place with sauce on individual plates. Serve with tomatoes flavoured with rosemary.

Preparation time: approx. 25 minutes
Approx. 510 kcal energy, 38 g protein, 29 g fat and 15 g carbohydrate per serving

This recipe is for 4 people.

Ingredients:

• 6 tablespoons olive oil
• 4 tomatoes
• 2 courgettes (approx. 200 g each)
• 1 eggplant
• 4 boneless chicken breasts
• salt and pepper
• 40 g grated cheese
• 2 teaspoons provence spice mix
• 3 tablespoons balm vinegar
• 5 tablespoons fresh chopped basil leaves

Preparation:

1. Wash meat and pat dry. Wash and clean vegetables. Cut eggplant and courgettes into cubes, tomatoes into 4 wedges.

2. Marinade all for a short while in a sauce containing 4 tablespoons oil, balm vinegar, basil, salt and pepper.

3. Take meat out of sauce and fry both sides in 1 tablespoon oil for approximately 4 minutes. Drain vegetables and fry in 1 tablespoon oil over high heat for 10 minutes. Finally, pour sauce over it.

4. Heat the grill. Mix grated cheese with Provence spice mix, spread over meat and grill for approximately 4 minutes. Serve meat with vegetables on individual plates.

Preparation time: approx. 30 minutes
Approx. 390 kcal energy, 24 g protein, 27 g fat and 12 g carbohydrate per serving

This recipe is for 4 people.

Ingredients:

• 8 cloves garlic
• 3 sprigs fresh rosemary
• 600 g small potatoes
• 1 red pepper
• 4 slices (canned) artichoke
• 1 tablespoon lemon juice
• 4 tablespoons olive oil
• salt and pepper
• approx. 1.5 kg lamb leg
• 4 tomatoes
• 150 g string beans

Preparation:

1. Wash lamb leg, pat dry and rub with salt and pepper. Heat oven to 150 °C. Pour oil into a baking dish and place lamb leg into it. Clean and chop garlic. Wash rosemary, shake dry and dump into baking dish together with garlic and 200 ml water. Let lamb leg braise in the oven for 2-2 1/2 hours, basting occasionally with its own drippings.

2. Peel and wash potatoes. Wash, clean and chop peppers, string beans and tomatoes. Let artichoke drip dry.

3. Precook beans for approximately 5 minutes in salted water, rinse under cold water and let drain. Add tomatoes 50 minutes before, rest of vegetables 20 minutes before end of sautéing to meat and continue baking together.

4. Take lamb leg out of baking dish and cut into slices. Add salt, pepper and lemon juice to drippings. Serve meat with vegetables and sauce.

This recipe is for 6 people.