Pizza toppings

1 Pizza Base

Spinach, blue cheese & walnut
Spread 6 tbsp ready-made tomato pasta or pizza sauce over the pizza base, then sprinkle with 6 tbsp grated Parmesan. Scatter over 100g baby spinach leaves and crumble on 75g blue cheese and 60g walnut pieces. Bake for 12 mins.

Wild mushroom & mascarpone
Soak large handful dried wild mushrooms in boiling water. Meanwhile, mix 6 tbsp mascarpone with a crushed garlic clove. Season well. Heat 2 tsp olive oil and fry 6 sliced cap mushrooms until softening, then add the drained soaked mushrooms and 1 tsp thyme leaves. Spread the mascarpone mix on the pizza base and top with mushrooms. Bake for 12-18 mins, then sprinkle with 4 tbsp grated Parmesan. Return to the oven for 1 min and finish with extra thyme leaves.

Ricotta, prosciutto & pesto
Soak ½ sliced onion in cold water for 5 mins, then drain and mix with 6 tbsp ricotta and some salt and pepper. Spread this onto your pizza base, then dot on 2 tbsp pesto. Arrange 6 prosciutto slices on top and bake for 18 mins. Finish with 2 large handfuls of rocket, some freshly milled black pepper and a drizzle of extra virgin olive oil.

Chicken with Mustard Lentils

1 tbsp vegetable oil, pack of 4 chicken thighs and 4 chicken drumsticks, 1 red onion, thinly sliced, 2 garlic cloves, crushed, 250g puy lentils, 750ml hot chicken stock, 2 tbsp crème fraîche, zest and juice 1 lemon, 1 tbsp Dijon mustard, small bunch parsley, chopped

Heat the oil in a large flameproof casserole. Season the chicken pieces, then brown in the hot oil for 3 mins each side, until golden on all sides. Remove and set aside. Pour away all but 1 tbsp oil.
Add the onion to the pan and cook for 5 mins, then add the garlic and cook for 1 min more. Add the lentils and stock and stir well. Put the chicken on top, put the lid on and leave to simmer over a medium heat for 30 mins. Remove the lid and increase the heat. Bubble for another 20 mins until the lentils are tender, most of the stock has been absorbed, and the chicken is cooked through.
Stir in the crème fraîche, lemon zest and juice, mustard, parsley and seasoning.

Wraps mit Hähnchen und Mango-Chutney

2 carrots, 2 mini Roman salads, 4 large wheat wraps, 4-6 tablespoons of mango chutney, 150 g chicken breast sliced ​​very thin
 

Peel carrots, wash and grate coarsely. Wash and drain well salad. Heat wraps consecutively in a dry frying pan for about 30 seconds each, turning once. Spread the mango chutney on the wraps, leaving a 2 cm wide margin. Put the carrots, salad and chicken on the wraps and roll the wraps firmly and cut diagonally.

Pizza Schnecken

1 package (450 g) pizza dough, frozen, 1/2 can (425 ml) pizza tomatoes, 2 tbsp MAGGI WürzWelt garlic & tomato, 100 g salami, 2 tablespoons olive, black, parchment paper, 1 ball (125 g) mozzarella

Preheat oven to 200 ° C. Thaw the pizza dough according to package directions, and then roll out into a thin sheet of dough (about 45x30 cm). Stir the pizza tomatoes with MAGGI WürzWelt garlic & tomato and spread on the pizza dough. Cut the salami into cubes. Chop olives and distribute along with the diced salami on the pizza. Cut the dough from the long side and roll into 15 slices (each 3 cm). Put them on a lined baking tray. Cut the mozzarella into slices, and put them on top. Bake in the oven for about 25 min.

Spaghetti Muffins

150 g spaghetti, 1 zucchini, 1 carrot, 70 g ham, cooked, 100 ml milk, 2 eggs, 1 sachet MAGGI fix & fresh spaghetti Napoli, 2 tablespoons melted butter, 50 g cheese, grated

Preheat oven to 200°C. Boil the spaghetti according to package directions until al dente. Peel, wash and dice the zucchini. Peel, was and cut the carrot into small cubes. Cut ham into cubes. Mix spaghetti with vegetables and ham. In a bowl, mix milk and eggs. Add the MAGGI fix & fresh spaghetti Napoli. Stir and mix vigorously. Add the spaghetti. Butter the muffin tray and fill it with spaghetti. Sprinkle with cheese and bake in the oven for about 20 minutes.

Kokos-Mais-Suppe

1 bunch of spring onions, 1 piece (20 g) ginger, 1 can (425 ml) sweet corn, 2 tablespoons oil, 1 can (400 ml) unsweetened coconut milk, 500 ml broth, Salt and pepper

Wash the spring onions, cut them into rings. Set aside 1 tablespoon green onion. Peel and chop finely the ginger. Drain the sweet corn.
Heat oil in a large pot. Fry the spring onions and ginger while turning about 3 minutes. Add the sweet corn and sauté briefly. Pour in the coconut milk and the broth. Bring to a boil and simmer for about 8 minutes.
Remove the soup from heat and puree it with a blender. Season with salt and pepper. Ornate the soup with the green onions and serve.

Roasted Aubergine with fried onion and chopped lemon

2 large aubergines, halved lengthways with the stem on, 150ml olive oil, Salt and black pepper, 4 onions, peeled and thinly sliced, 1½ tsp ground cumin, 1 tsp sumac, 1½ green chillies, deseeded and chopped, 50g feta, broken into large chunks, 1 medium lemon, 1 garlic clove, peeled and crushed

Heat the oven to 200C/400F/gas mark 6. Score a crisscross over the cut sides of the aubergines, brush with 100ml of oil and sprinkle liberally with salt and pepper. Place cut side up on a baking tray and roast for 45 minutes, until golden-brown.
Meanwhile, pour the remaining oil into a frying pan over high heat, add the onions and half a teaspoon of salt, and cook for eight minutes, stirring, until parts of the onion go dark and crisp. Add the cumin, sumac and one chilli, cook for two minutes, then add the feta, cook for a minute, then turn off the heat.
Cut the skin and pith off the lemon. Chop the flesh, discard the seeds, and put in a bowl with any juices, the remaining chilli and the garlic.
The moment the aubergines are done, spoon the lemony sauce over the flesh side. Warm up the onions, spoon on top and serve warm or at room temperature.