Serve with country bread and a green salad. If you prefer a heavier meal, serve with potatoes or quinoa.

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Stir the onion, garlic and sun dried tomatoes together with the meat and sizzle for a 1 minute. Pour the cream into the skillet and let simmer for 5 minutes. Boil the pasta. Drain and mix the pasta together with the spinach. Cut the fresh parsley over the sauce and serve with the pasta.

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Grate ginger and mix with the yoghurt. Add garlic, lime and honey. Add salt, pepper and fresh finely chopped basil to taste.

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Shred the meat and sauté with butter in a deep skillet. Put the meat aside when it is nearly well done and let it rest on a plate. Peel and cut the onions in wedges. Sauté the onions together with butter and mushrooms in the skillet.

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Rinse the beans. Boil the haricot verte for 3 minutes. When 30 seconds remain put remaining beans into the sauce pan and boil together. Drain the beans and set aside. Sprinkle the bread slices with olive oil and grill them for 1 minute on each side in a grill pan or on the barbecue.

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