1. Fry chicken in olive oil for 10 to 12 minutes until golden. Set aside.
2. Sautee onion, garlic, and red pepper until soft.
3. Add remaining ingredients together with chicken.
4. Simmer, stirring, until the rice is cooked and liquid absorbed.
5. Remove from heat, cover and let stand for 10 minutes before serving.

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1. Combine all ingredients in a non-stick pot with a wooden spoon. Put on lid, and proof at room temp for 60-90 minutes.
2. Break it down and place it in the refridgerator overnight, with the cover on.
3. Do not break the top again. Put the pot in a hot (450 K; 230 C), cover off,  oven and bake for 30-40 mins.

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1. Heat olive oil in a paella pan. Sautee onions, garlic, peppers and rice.
2. Add wine, water and saffron. Cook covered for 8 minutes.
3. Add the shellfish and cook for another 2 minutes.
4. Add the fish. Cook for further few minutes or untill the broth has been absorbed and the rice is tender.
5. Discard any unopened shells. Garnish with parsley and serve.

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Ingredients:
1 pound (1/2 kg) ground beef
2 tsp olive oil
1 onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 (14.5 ounce; 400 g) cans dark red kidney beans, drained and rinsed
2 (14.5 ounce; 400 g) cans diced tomatoes
3 Tbsp tomato paste
1 Tbsp dark brown sugar
2 Tbsp chili powder
2 tsp ground cumin
1/2 tsp kosher salt, or to taste
2 cups water


Preparation:

1. Put the ground beef in the pressure cooker over medium heat. Cook for 10 minutes. Remove the beef to a platter and set aside. Drain off the excess fat.
2. Put oil, onion, green pepper, and jalapeno pepper in the open pressure cooker.  Return the pressure cooker to the burner and cook and stir for 3 to 4 minutes over medium heat.
3. Return the meat to the pressure cooker together with garlic, kidney beans, tomatoes, tomato paste, sugar, chili powder, cumin, salt, and water. Lock the lid in place and over high heat bring to high pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove cooker from the heat, and let the pressure drop naturally, about 10 minutes. When the pressure is fully released, remove the lid.
4. Serve over rice or with warm corn tortillas.

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Ingredients:
1 lb (1/2 kg) noodles
2 1/2 tbsp cornstarch
1 egg white
10 1/2 oz (300 g) chicken breast, cut into strips*
4 Tbsp vegetable oil
7 oz (200 g) chives, washed and cut into 1 inch (3 cm) sections
salt to taste
1 cup (2 dl) chicken broth


Preparation:

1. Cook the noodles according to the packet instructions and drain.
2. Dissolve cornstarch in 1 1/4 tbsp water, combine with the egg white. Add chicken and stir to coat.
3. Pour 2 tablespoons of the oil into the wok or frying pan over high heat. When oil is hot add chicken and stir fry until it turns white. Pour out the oil and set it aside.
4. Mix the chives, salt, and chicken broth with the chicken and bring to a boil. Drain off and reserve the broth and seasonings.
5. Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don’t stick to the pan. Add the reserved chicken broth, cover the wok and simmer for 1 minute, or until the noodles absorb the sauce.
6. Toss noodles with chicken. Serve straight away.

*Thin strips of beef, pork or prawns can be used as an alternative to chicken.

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