Pasta-gorgonzolaFor the month of August I am giving you 2 Recipes which are quickly prepared and easy to digest, especially for the hot time of the year.

Pasta with Chicken and Gorgonzola


For 2 servings

300 g frozen creamed spinach

300 g chicken breast fillet

150 g Gorgonzola

2 tablespoons oil

Salt, Pepper

Sweet paprika

200g Tagliatelle



Per serving

957 kcal

67 g protein

40 g fat Chicken breast fillet

75 g carbohydrates


1. Defrost 300 g frozen cream spinach.

300 g Chicken breast filet cut into thin slices.

150g Gorgonzola crumble.

2. Heat 2 tbsp oil. Fry chicken for 4-5 min. Sprinkle with salt, pepper and a little sweet paprika, then remove it from the pan. Place spinach in pan drippings and slowly heat over low heat. Meanwhile, 200 g tagliatelle cooking in plenty of boiling salted water according to package directions. Drain the pasta, taking care to collect 150 ml of boiling water. To the boiling water add 100 g Gorgonzola while mixing in the spinach. Season with salt, pepper and freshly grated nutmeg. After that, mix meat and noodles together, then heat and serve sprinkled with remaining Gorgonzola.

Fish Crispy


For 2 Portions

400g salmon fillet

5 tablespoons flour

5 Tablespoons breadcrumbs

1 Egg, beaten

1 thyme

1 teaspoon grated lemon peel (organic)

2 tablespoons milk

2 small pieces clarified butter

4 organic lemon wedges


Per serving

553 kcal

46 g protein

28 g fat

27 g carbohydrates


1. 400 g Salmon Filet dried with paper towels and cut into 4 equal pieces. 5 tablespoons of flour, 5 TABLESPOONS breadcrumbs and 1 egg, beaten.

2. Strip the leaves from 1 small bunch of thyme and finely chop. Mix 1 tsp grated peel and 2 tablespoons milk into the egg, with salt and pepper. Then whisk with a fork.

3. roll the fish pieces in the flour, tap the excess flour. Then place into the egg mixture then in the breadcrumbs. Here Lightly press the crumbs.

4. Heat 2 heaped tablespoons clarified butter in a pan and fry the fish pieces around until golden brown over medium heat. Drain on kitchen paper and serve with 2-4 organic lemon wedges.

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