Ingredients:

• 1 teaspoon provence herb mix mixed with 1 teaspoon oil
• 1 teaspoon garlic paste
• 1 bunch rocket leaves
• 2 eggs
• 1/2 teaspoons egg spice mix (fuchs)
• dash of pepper
• 50 g flour
• 5 tablespoons milk
• 2 tablespoons butter
• salt
• 2 tablespoons white wine
• 4 tablespoons sour cream
• 250 g mushroom

Preparation:

1. Stir flour into milk, eggs and egg spice mix until smooth, them let stand for 20-30 minutes.

2. In the meantime, wash lettuce and shake dry. Clean mushrooms, slice into strips and simmer in 1 tablespoons hot butter. Season with spice mixes, garlic paste and salt.

3. Stir sour cream into white wine, season with salt and pepper, and heat up. Cook 4 pancakes from pancake batter in 1 tablespoon butter. Serve on individual plates with mushroom, salad and sauce.

Preparation time: approx. 50 minutes
Approx. 250 kcal energy, 8 g protein, 14 g fat and 10 g carbohydrate per serving

This recipe is for 4 people.

Ingredients:

• salt and pepper
• 250 ml soup (made from consommé cube)
• 2 tablespoons capers
• 8 sardines
• 2 tablespoons fresh chopped thyme
• 1 tablespoon oil
• 2 cloves garlic
• 2 onions
• 400 g red pepper
• 250 g courgette
• 250 g italian penne

Preparation:

1. Follow instructions on package and cook pasta in hot, boiling, salted water until it's firm to the bite. In the meantime clean and wash red peppers and courgette. Cut peppers into stripes, courgette into cubes. Clean onions and garlic and chop them up into small pieces.

2. Grease a pan with oil and steam cleaned vegetables and onion for a little while, stirring constantly. Season with salt and pepper.

3. Pour soup over vegetables and steam for another 5 minutes. Stir thyme into mixture, then add rinsed and dried sardines, together with capers, to vegetables. Drain pasta in a colander and stir into vegetables. Season as desired.

Preparation time: approx. 30 minutes
Approx. 170 kcal energy, 10 g protein, 5 g fat, 21 g carbohydrate per serving

This recipe is for 4 people.

Ingredients:

• salt, pepper and sugar
• 50 g pine seeds
• 100 g rocket
• 1/2 bunch basil
• 400 g shell-shaped pasta
• 5 tablespoons olive oil
• 1 kg tomatoes
• 100 g parmesan cheese

Preparation:

1. Heat the oven to 200 °C. Dip the tomatoes briefly into boiling water, peel and cut in half. Arrange them cut-side down on the baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and 1 teaspoon sugar and bake in the oven for 30 minutes.

2. Follow instructions on package and cook pasta in hot, boiling, salted water until it's firm to the bite. Wash the basil and rocket, shake dry and tear into bit-sized pieces. Shave parmesan cheese into paper-thin curls with a vegetable peeler. Fry pine seeds without oil.

3. Drain pasta in a colander and stir tomatoes, basil, rocket and half the parmesan into it. Before serving, sprinkle with pine seeds and top with remaining parmesan cheese.

Preparation time: approx. 20 minutes, cooking approx. 30 minutes
Approx. 720 kcal energy, 28 g protein, 29 g fat, 77 g carbohydrate

This recipe is for 4 people.