Free recipes

Ingredients:

2 cups cooked rice
2 cups pineapple, in pieces
2 cups Chinese roots
1/2 cup toasted almonds
4 radishes, sliced
2 onions chopped

Dressing:
5 tbsp sunflower oil
1 1/2 tbsp fruit vinegar
1/2 tsp grated ginger
Juice of 1/2 lemon
Salt and pepper

Preparing:

Mix rice with pineapple, Chinese roots, radishes, onions and almonds.
Combine all dressing ingredients and pour over rice salad.
Cover and refrigerate for 30 minutes.

Ingredients:

12 pork chops
1/2 kg Cambray potatoes, cooked and cut in pieces
1 1/2 cup hemstitch, cooked and cut in pieces
1 cup white wine
3 carrots, minced
1 onion, chopped
1 clove garlic, chopped
Salt and pepper

Preparing:

Season the chops with salt and pepper.

Fry the onion and garlic in vegetable oil.
Add the chops, carrots, potatoes and hemstitch.
Add wine, cover and cook on low heat for 20 minutes.

Remove from heat and serve.

Ingredients:

12 chicken thighs
1/2 cup barbecue sauce
2 tbsp butter
2 garlic cloves, chopped
1 package mini vegetables
1/4 cup water
Salt and pepper

Preparing:

Marinate chicken thighs with barbecue sauce, salt and pepper.
Cook until brown thighs.

Apart, brown garlic with butter.
Add minivegetables, salt and water.
Cook for 8 minutes.

Serve the chicken thighs with vegetables.

Ingredients:

4 small zucchinis, sliced
1 eggplant, minced
1 tomato chopped
1/2  red chile, chopped
1/2 green chile, chopped
1/2 onion, minced
1 garlic clove minced
Olive oil
Fresh herbs (thyme, oregano)
Salt and pepper

Preparing:

Fry the garlic in the olive oil.
Add onion, eggplant, zucchinis, tomatoes, fresh herbs, salt and pepper.
Cover and cook for 30 minutes.