Recipes
Chicken with coconut milk
For 4 people
400 g Orecchiettes Salt
1 green Chili pepper
1 stick Leek
1 piece Ginger (approx. walnut sized)
200 g Chicken breast Pepper
100 g Maize (tinned)
1 bunch Chives
4 tsp Groundnut or canola oil
100 ml unsweetened Coconut milk (tinned)
100 ml Stock
Preparation time: 30 min.
Per Portion approx.: 470 kcal
1.Cook the orecchiettes as per the packaging in- structions in salt water until al dente. Cut the chili pepper into fine stripes without the seeds. Clean the leek, slice it lengthways, wash it and slice it into strips. Peel the ginger and cut it into small pieces. Cut the chicken breast into 1 1/2 cm wide strips, spice them with salt and pepper. Drain the maize. Wash the chives and cut into fine rolls.
2.First heat the wok, then the oil. Fry the chicken for approx. 4 mins until
Mix everything together.
3.Pour in the stock and coconut milk, cook for ap- prox. 3 mins whilst covered. Allow the orecchiettes to become hot in the mix, add salt and pepper. Serve sprinkled with the chive
Tagliatelle with vegetables
For 4 people
200 g Rice tagliatelle Salt
150 g green Beans
1 red Paprika seed
1 red Onion
1 Garlic clove
1 piece Ginger (approx. walnut sized)
4 tsp. olive oil
300 g Broccoli sprigs
100 ml Stock
5 tbsp dark Soya sauce
2 tbsp chopped Cashew nuts
Preparation time: 25 min.
Per Portion approx.: 400 kcal
1.Cook the noodles as per the packaging instruc- tions in salt water until al dente.
2.Wash and clean the vegetables. Slice the beans and paprika until small. Peel the onion and slice into strips. Peel the garlic and ginger and slice until small.
3.First heat the wok, then the oil.
4.Blend in the garlic and ginger. Allow it to cook for 1 min. with stock and soya sauce. Turn the noodles in it. Garnish with nuts.
- 8 -
