Preparation

Meat-based recipe add: 500 g chicken breast, 250 ml cooking cream.
Directions: Slice chicken breast into thin cutlets (5×100 g) and place in baking dish. Mix contents of packet with 100 ml water and 250 ml cooking cream and pour over meat. Bake for 30 minutes in oven preheated to 200°C. Serve with cooked rice, gnocchi, potatoes or pasta.

Vegetarian recipe add: 600 g zucchini, 100 g pureed tomatoes, 100 g rice, 200 ml cooking cream, 3 tablespoons olive oil.
Slice zucchini lengthwise into 0.5 cm slices, sprinkle with olive oil, and fry lightly on a grill pan. Place a layer of zucchini in a baking dish, add in rice and a second layer of zucchini. Add contents of packet to 300 ml water, 200 ml cooking cream and 100 g pureed tomatoes, stirring gently until the mixture comes to a boil, then pour over zucchini. Bake about 30 minutes in oven preheated to 200°C.
Tip: Instead of zucchini, you can also prepare this dish with eggplant. If desired, sprinkle with grated cheese before baking.

Ingredients

cheeses (milk) 24.9% (ribanac cheese (egg), powdered mozzarella, powdered cheddar, powdered gouda), powdered cream (milk), iodised salt (salt, potassium iodate), wheat flour, corn starch, potato starch, yeast extract, maltodextrin, dehydrated celery root, dehydrated garlic, emulsifying salts (sodium phosphates, sodium citrates), dehydrated onion, whey powder (milk), flavouring, spices, palm oil.

Storage: keep in a dry place at room temperature.
Shelf life: 12 months.
Packaging: 40 g.