Egg-fried rice with vegetables teaser image
– Recipe 01 –

Egg-fried rice with vegetables

  • 1 tbsp oil
  • ½ onion
  • ½ sweet pepper
  • 2 cloves of garlic
  • 1 pack of microwavable rice
  • paprika seasoning, chilli flakes, pepper
  • 3 eggs
  • 1 tbsp soy sauce

Heat up the oil in a pan, then fry the thinly sliced onions.
Slice the sweet pepper and garlic, add them to the pan and continue frying for a couple of minutes longer.
Prepare the rice according to the instructions on the packet, then add to the pan.
Season the ingredients with the spices, continue to stir until the rice has turned golden brown in colour.
Put the rice to one side of the pan, then crack the eggs on the other side.
Add the soy sauce to the eggs and mix both ingredients well.
Let both sides of the pan continue to cook for a short while before mixing together.

Recipe 02 teaser image
– Recipe 02 –

Mexican wraps

  • 4 tortilla wraps
  • 1 tin of red kidney beans and 1 tin of sweetcorn
  • 2 tomatoes
  • 1 onion
  • 1 clove of garlic
  • 1 courgette
  • 1 pack of microwavable rice
  • Guacamole/avocado
  • Tin of ‘hot’ and spicy tomatoes (with chilli)
  • Grated cheese
  • Natural yoghurt
  • Lemon juice
  • Oil
  • Paprika seasoning, chilli, salt, pepper, basil

Heat up the oil in a pan, then fry the thinly sliced onions, garlic and tomatoes.
Add the sliced courgette to the pan and continue to fry.
Cover with the contents of a tin of tomatoes, season, and bring the contents to the boil, then remove from the hob to cool down slightly.
Add yoghurt, lemon juice, oil and spices to the sauce and stir.
Skin and mash the avocado and stir in the lemon juice before seasoning with salt and pepper.
Next, heat up the wraps – either in the frying pan or in the microwave (10 seconds).
Spread the surface of the wrap with the warm vegetables, guacamole and yoghurt sauce.
Fold the edges of the wraps inwards and bon appétit!.

Recipe 03 teaser image
– Recipe 03 –

Vegetables and-feta cheese dish with potatoes

  • 400g potatoes
  • 1 onion
  • 2 cloves of garlic
  • Head of broccoli
  • 1 red & 1 yellow sweet pepper
  • 2 carrots
  • 200g sieved tomatoes
  • 200g feta cheese
  • Oil
  • Paprika seasoning, chilli, salt, pepper, vegetable stock

Peel and dice the potatoes, then bring them to the boil in salted water and continue to boil for 10-15 mins.
At the same time heat up the oil and fry the finely chopped onions, garlic and tomatoes.
Cut up the remaining vegetables into tiny pieces and add to the frying pan.
After frying for a couple of minutes add the sieved tomatoes.
Season with spices and add stock.
Leave to simmer, then crumble feta cheese over the top.
Serve with the boiled potatoes or mix them into the contents of the frying pan.

Recipe 04 teaser image
– Recipe 04 –

Quinoa salad bowl

  • 100g quinoa
  • 1 red sweet pepper
  • 1 cucumber
  • 300g cocktail tomatoes
  • 1 bunch of celery stalks
  • Head of broccoli
  • 2 carrots
  • 150g natural yoghurt
  • Lemon juice
  • Chilli, salt and pepper

Cook the quinoa as stated on the pack.
Cut the broccoli into small pieces.
Meanwhile, dice the remaining vegetables and arrange them in a bowl.
Make a salad dressing using yoghurt, lemon juice and seasoning.
Add the vegetables and cooked quinoa.
Pour over the dressing and garnish with spices.

Recipe 05 teaser image
– Recipe 05 –


  • 2 eggs
  • 125ml milk
  • 100ml water
  • Salt/sugar
  • Margarine/oil for frying

Beat together the eggs and salt until it forms a frothy mixture.
Gradually add the milk and flour until you get a thick liquid consistency.
If you want sweet pancakes, add 60g sugar.
Continue to stir until the mixture becomes smooth.
Let the batter rest a while, then add sparkling mineral water and stir until smooth.
Cook the pancakes in a pan or bake on a grill plate.
When ready, garnish with fruit or jam.