Pork Tenderloin with Sundried Tomatoes and Mozzarella

Ingredients 1 pork tenderloin (about 300 grams), 3 sundried tomatoes, 1/2 ball mozzarella, cheese spread, salt, pepper, 1/2 cube stock, 50 ml cream, 50 ml water,

Number of persons: 2

Preheat the oven to 180 degrees. Cut the tenderloin in 2 and cut the tenderloin open. Spread with cheese spread. Chop 3 sundried tomatoes finely and spread it with pieces mozzarella on the pork tenderloins.Fold the the tenderloin, Don’t forget the tail to double fold it so you have the same thickness everywhere. Season with salt and pepper. Bake the pork tenderloin around brown in hot butter. Add to the gravy 1/2 cube stock, 50 ml cream and 50 ml water, stir to dissolve. Place the pork tenderloin in a ovenproof dish and pour the gravy in it. Place the ovenproof dish about 20 minutes in the preheated oven. Serve with a salad and baked potatoes. Enjoy!

Spaghetti with Peas, Sundried Tomatoes and Bacon

Ingredients: spaghetti, 50 grams bacon, 1 garlic clove, 1 tin diced tomatoes, 100 ml cream, 1 stock cube, 100 grams peas, 4 sundried tomatoes, 50 grams grated cheese, basil,

Number of persons: 2

Cook the spaghetti al dente in boiling water with a little salt. Bake 50 grams cut in strips of bacon crisp. Add 1 finely chopped garlic clove and fry briefly. Add 1 tin diced tomatoes, 100 ml cream, 1 crumbled stock cube, 100 grams peas and 4 finely chopped sundried tomatoes. Heat about 10 minutes. Finally, add 50g grated cheese and basil and heat a bit more. Enjoy!

Spinach and Sundried Tomato Fritatta

We’re no strangers to fritattas. However, there’s always an element of skill and patience required to make them – being able to cook a huge pan full of eggs all the way through, sometimes flipping the massive disk, is not easy.

Whoever the genius was that decided to move the fritatta into ramekins will be forever deserving of my thanks. And I honestly don’t know if I’ll ever make a regular full-pan size fritatta ever again. Seriously. Ramekin fritattas are just too perfect to make it any other way.

These little personal sized fritattas puff up in their ramekins almost like souffles. They are light and fluffy and the perfect size for dinner (or lunch or breakfast). While this recipe called for spinach and sundried tomatoes, you can basically use any veggies or greens that you may have left in your fridge. They are a great way to use up any produce that is on it’s way out – a true clean-the-fridge type of meal.

Spinach and Sundried Tomato Fritatta

Makes 4. Recipe from Epicurious.

INGREDIENTS
Vegetable oil cooking spray
2 teaspoons olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS
Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes.