Category — At lunch

Ingredients

• 400 g. of lentil
• 400 g. of sausages.
• 2 carrots
• 2 onions
• 1 laurel leaf
• 200 g. of tomatoes sauce
• salt, pepper

Cooking Procedure

1. Boil the lentil.
2. Grate the carrots and the onions. Salt and pepper them.
3. Fry them for 2 min., then boil them with the lentil, until they are ready.
4. Add the tomato sauce and the laurel leaf 10 min before the finish.

Ingredients

• 600 g. of chicken frankfurters
• 200 g. of ham
• 1 celery (150 g.)
• 3 carrots
• 2 avocados
• 1 nut
• 50 ml. of lemon juice
• 100 g. of mayonnaise
• salt

Cooking Procedure

1. Boil the chicken frankfurters.
2. Cut them small.
3. Grate the celery and the carrots. Salt them.
4. Mix up the celery and the carrots and pour the lemon juice on top.
5. Leave it for 10 min.
6. Cut the avocado and the ham in cubes.
7. Add the avocado on top of the celery and the carrots and stir.
8. Leave it for 2 min. Stir.
9. Smash the nut’s heart.
10. Mix up the chicken frankfurters with the ham the avocado, the carrots, the celery, the nut and the mayonnaise.

Ingredients

• 800 g. of veal meat (from the shoulders)
• 600 g. of potatoes
• 2 onions
• 130 g. butter
• 200 ml. tomato sauce

The salad:

• 20 g. cucumbers
• 4 garlic cloves
• 400 g. yogurt
• 4 spoons of olive oil
• 20 g. dill
• salt, pepper

Cooking Procedure

The salad:

1. Cut the cucumbers.
2. Crash the garlic.
3. Mix them up with the yogurt, the olive oil, the salt and the pepper.
4. Cover the plate and leave it in the refrigerator for one hour.

The meat:

1. Cut the meat and the onions in cubes.
2. Mix them up and pour ½ l. of water to boil them in, until the water evaporates.
3. Then, add the butter, the salt and the pepper and fry them for 5 min.
4. Cut the potatoes in cubes and put them over the meat and onions.
5. Fry them for 3 min.
6. Add 500 g. of hot water.
7. Put the food in the oven, at medium temperature, for 30 min.
8. Add the tomato sauce, the salt and the pepper.
9. Put it back in the oven for 10 min.

Special note from the cook: Start the preparation one-day before you want to eat the food.

Ingredients

• 600 g. pork chops
• 400 g. potatoes
• 6 garlic cloves
• 200 ml. vinegar from white wine
• 4 spoons of vinegar
• 100 ml. olive oil
• few olives for decoration
• salt

Cooking Procedure:

1. Peel off the garlic.
2. Put it in the 200 ml of vinegar and leave it over the night.

The next day:

1. Cut the potatoes in medium cubes and boil them.
2. Blend them with the garlic.
3. Add the 4 spoons of vinegar and the salt.
4. Then, add, bit by bit, the olive oil.
5. Put the garlic cream in a bowl and decorate it with the olives.
6. Slice the pork chops. Salt them.
7. Fry them how you like.
8. Serve the steak with the garlic cream.

I hope you enjoy this pork steak recipe. If you prefer, I can give you a BBQ version: baby back rib recipes.

Ingredients

• 600 g. of chicken liver
• 2 eggs
• 1 spoon of mineral water
• 1 tea spoon with flour
• dry crust
• vegetable oil
• 800 g. of Mexican mixed vegetables
• olive oil
• salt, pepper

Cooking Procedure:

1. Boil the chicken liver for 3 min.
2. Leave it to chill up. Salt and pepper it.
3. Scramble the eggs and add the mineral water and the flour.
4. Lubricate the chicken liver in it.
5. Then pass them through the dry crust.
6. Fry them in hot vegetable oil.
7. Salt and pepper the vegetables.
8. Fry them in olive oil, for 10 min, at medium temperature.
9. Serve the chicken livers with the vegetables.

Ingredients:

• 1 kg. of spinach (you can have it fresh, but frozen spinach would be great, too – just make sure to drain it well, like when you’re preparing spinach artichoke dip, otherwise the food will be too watery)
• 2 spoons of butter
• 1 spoon of flour
• 1 cup with milk
• 3 eggs
• 50 g. of ham
• 1 spoon of pressed cheese
• salt

How To Cook It

1. Boil the spinach for 5 min. Keep the remaining water.
2. In a pan, put on the fire the butter, at low temperature, and add, bit by bit, the flour, and few spoons from the remaining water and the milk. Stir continuously.
3. Add the spinach. Salt it.
4. Separate the eggs.
5. Put first the yolk in the food and stir.
6. Then, add the whites of the eggs. If you want, you can use the eggs without separating them, but you may obtain a nice spinach omelet instead of a souffle.
7. Take the food off the fire.
8. Lubricate a frying pan with butter and add a layer of flour with the strainer.
9. Pour the food in and cover it.
10. Put water in a bigger pan and put the frying pan in it.
11. Leave it in the oven, at medium temperature, for 45 min.
12. Grate the pressed cheese.
13. Turn over the pudding on a plate and add the pressed cheese.

Ingredients

• 800 g. of chicken liver
• 400 g. of potatoes
• 50 ml. milk

The salad: tomatoes, cucumbers, green salad, leek, lemon juice

• vegetable oil
• salt, pepper

Cooking Procedure

1. Boil the chicken liver, at medium temperature, for 10 min.
2. Salt and pepper them.
3. Fry the chicken liver for 5 min.
4. Boil the potatoes.
5. Make mashed potatoes with the milk.

The salad:

1. Cut the leek and salt it.
2. Leave it for 30 min with the lemon juice.
3. Cut the vegetables and mix them up with the leek and the oil.
4. Serve the chicken liver with the mashed potatoes and the salad.

Ingredients:

• 400 g. of sausages
• 300 g. of white beans
• 2 onions
• 1 carrot
• 1 pepper
• 2 laurel leaves
• tomato sauce
• vegetable oil
• paprika
• salt, pepper

Cooking Procedure

1. Cut the sausages and fry them.
2. Boil the white beans until they are ready.
3. Grate the carrot.
4. Cut the onions and the pepper small.
5. Boil the vegetables in 250 g. of water, for 10 min, at medium temperature.
6. Mix the white beans up with the vegetables and the remaining water, the tomato sauce, the laurel leaves, the paprika, the vegetable oil, the salt and the pepper.
7. Put it in the oven, at medium temperature, for 10 min.
8. Serve it with the sausages.

Ingredients:

• 400 g. of pasta
• 150 g. of sweet corn
• 150 g. of small beans
• 2 carrots
• 200 g. of ham
• 150 g. of pickle red bell peppers
• 100 g. of mushrooms
• mayonnaise
• salt, pepper

Cooking procedure:

1. Boil the pasta with salt.
2. Drain them.
3. Pour cold water on the pasta.
4. Boil the mushrooms until they are ready.
5. Cut the vegetables in small cubes.
6. Mix them up with the pasta, the ham and the mayonnaise.
7. Add salt and pepper.

This is one of the many leftover ham recipes that are tasty and very easy to prepare after Christmas, for example.

Ingredients:

• 1 big cauliflower
• 200 g. of small potatoes
• 400 g. of goat cheese
• 150 g. cream
• 2 eggs
• pepper, salt

Cooking procedure:

1. Clean the potatoes.
2. Boil them in their skin.
3. Leave it to chill up.
4. Take the skin off and cut them in cubes.
5. Detach the cauliflower’s bouquets.
6. Boil them up to the point when they are ready to be eaten, but not too soft.
7. Scramble the eggs.
8. Mix up the cheese with the potatoes, the eggs, the cream, the pepper, and the salt.
9. Take a Jena vessel; put a little bit of oil and pore the mixture.
10. Leave it in the oven, at a medium temperature, for 20 min.

Enjoy your meal and a cool glass of iced tea.