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Trim the fish fillets, marinate with the marination ingredients and set aside for 5 minutes. Half the chicory lengthwise and trim the root end, leaving it partly intact to hold the leaves together. Sprinkle the sugar over the chicory; mix them gently together until the chicory is coated. Heat the...

Trim the fish fillets, marinate with the marination ingredients and set aside for 5 minutes. Half the chicory lengthwise and trim the root end, leaving it partly intact to hold the leaves together. Sprinkle the sugar over the chicory; mix them gently together until the chicory is coated. Heat the...

30 mins

30 mins

Medium

Serves 9

Trim the steak; cut the trimmings into small pieces and prepare a stock with them by adding the 2 MAGGI Less Salt Chicken Stock cubes and the 600ml of water. Wash the potatoes but do not peel them. Trim the artichokes and cut them into slices; peel the spring onions and the garlic cloves. Dip the...

Trim the steak; cut the trimmings into small pieces and prepare a stock with them by adding the 2 MAGGI Less Salt Chicken Stock cubes and the 600ml of water. Wash the potatoes but do not peel them. Trim the artichokes and cut them into slices; peel the spring onions and the garlic cloves. Dip the...

30 mins

45 mins

Medium

Serves 8

Heat the corn oil in a non-stick pan or wok and cook the meat on high heat until brown in color. Take out the meat then and keep aside until needed. In the same pan, cook the onion and bamboo shoots with the garlic and ginger, then add the rice vinegar and simmer for 30 seconds. Add the cooked meat,...

Heat the corn oil in a non-stick pan or wok and cook the meat on high heat until brown in color. Take out the meat then and keep aside until needed. In the same pan, cook the onion and bamboo shoots with the garlic and ginger, then add the rice vinegar and simmer for 30 seconds. Add the cooked meat,...

20 mins

20 mins

Cheap

Serves 8

Wash the fish fillets and dry gently. Place them in a bowl, sprinkle with coarse salt and refrigerate for 24 hours. Peel and seed the tomatoes and cut them into small cubes. Wrap the red bell pepper with aluminum foil and bake in a preheated oven at 200 °C for 20 minutes, then peel and finely dice...

Wash the fish fillets and dry gently. Place them in a bowl, sprinkle with coarse salt and refrigerate for 24 hours. Peel and seed the tomatoes and cut them into small cubes. Wrap the red bell pepper with aluminum foil and bake in a preheated oven at 200 °C for 20 minutes, then peel and finely dice...

30 mins

35 mins

Cheap

Serves 12

Marinate the fish with the olive oil, lemon juice, salt and pepper for 5 minutes. Arrange on a baking tray and bake in a preheated oven at 180 °C for 8 minutes. Sauté the chopped onion with the butter until sweetened, but without browning. Add the vinegar and reduce heat, then add the MAGGI Less...

Marinate the fish with the olive oil, lemon juice, salt and pepper for 5 minutes. Arrange on a baking tray and bake in a preheated oven at 180 °C for 8 minutes. Sauté the chopped onion with the butter until sweetened, but without browning. Add the vinegar and reduce heat, then add the MAGGI Less...

30 mins

35 mins

Cheap

Serves 8

Marinate the chicken breasts with all the marination ingredients. Wash the rice; sauté the almond flakes in a pan until golden in color, then add the white onion and sweeten on low heat for 5 minutes. Add the rice with the 1 liter of water, MAGGI Less Salt Chicken Stock cube, and the butter. Cover...

Marinate the chicken breasts with all the marination ingredients. Wash the rice; sauté the almond flakes in a pan until golden in color, then add the white onion and sweeten on low heat for 5 minutes. Add the rice with the 1 liter of water, MAGGI Less Salt Chicken Stock cube, and the butter. Cover...

01:30 hrs

35 mins

Medium

Serves 6

For the stuffing and sauce, put a saucepan on medium heat with the butter, carrot, celery, leeks and tomato; simmer for 7 minutes and sprinkle with the herbs. Take out half the quantity and keep aside for the sauce later on. Add the white bread pulp, raisins, milk and 1 MAGGI Less Salt Chicken Stock...

For the stuffing and sauce, put a saucepan on medium heat with the butter, carrot, celery, leeks and tomato; simmer for 7 minutes and sprinkle with the herbs. Take out half the quantity and keep aside for the sauce later on. Add the white bread pulp, raisins, milk and 1 MAGGI Less Salt Chicken Stock...

40 mins

02:00 hrs

Medium

Serves 6

Cut the chicken breasts into 2 pieces each and marinate with the marination ingredients and then bake in a preheated oven at 180 °C for 25 minutes. Take out, cover with aluminum foil and keep until serving. While baking the chicken, mix the MAGGI Secrets Béchamel Mix with the milk, MAGGI Less Salt...

Cut the chicken breasts into 2 pieces each and marinate with the marination ingredients and then bake in a preheated oven at 180 °C for 25 minutes. Take out, cover with aluminum foil and keep until serving. While baking the chicken, mix the MAGGI Secrets Béchamel Mix with the milk, MAGGI Less Salt...

30 mins

20 mins

Medium

Serves 12

Put the olive oil in a large casserole dish on low heat. When it is hot, add the garlic, onion, carrot, fennel, tomatoes and chili. Fry the vegetables very gently until the garlic and onion are golden and translucent. Remove the vegetables with a slotted spoon and keep aside. Return the casserole to...

Put the olive oil in a large casserole dish on low heat. When it is hot, add the garlic, onion, carrot, fennel, tomatoes and chili. Fry the vegetables very gently until the garlic and onion are golden and translucent. Remove the vegetables with a slotted spoon and keep aside. Return the casserole to...

02:00 hrs

20 mins

Medium

Serves 8

Split the squids into 2 pieces each, then mark them with a sharp knife in 2 crossing way around ½ cm between the lines; marinate with chili oil, garlic, tarragon, MAGGI Less Salt Chicken Stock and leave to marinate for 2 hours. Dip the spinach in boiling water for 10 seconds and then refresh in cold...

Split the squids into 2 pieces each, then mark them with a sharp knife in 2 crossing way around ½ cm between the lines; marinate with chili oil, garlic, tarragon, MAGGI Less Salt Chicken Stock and leave to marinate for 2 hours. Dip the spinach in boiling water for 10 seconds and then refresh in cold...

30 mins

30 mins

Cheap

Serves 8

Skin and halve the tomatoes; squeeze gently to remove the seeds and excess liquid. Place in a baking dish; brush the tomatoes with 1 tablespoon of the olive oil and 4 garlic cloves thinly sliced, 4 thyme sprigs and bay leaf; season with half MAGGI Less Salt Chicken Stock cube, finely chopped, and...

Skin and halve the tomatoes; squeeze gently to remove the seeds and excess liquid. Place in a baking dish; brush the tomatoes with 1 tablespoon of the olive oil and 4 garlic cloves thinly sliced, 4 thyme sprigs and bay leaf; season with half MAGGI Less Salt Chicken Stock cube, finely chopped, and...

40 mins

30 mins

Medium

Serves 8

Mix the MAGGI Secrets Béchamel Mix with the milk, then put on low heat to boil; add the MAGGI Less Salt Chicken Stock cubes while stirring continually. When the sauce boils, add the fresh cream and simmer for 2 minutes and keep aside. Divide each of the onions, garlic and mushrooms into three...

Mix the MAGGI Secrets Béchamel Mix with the milk, then put on low heat to boil; add the MAGGI Less Salt Chicken Stock cubes while stirring continually. When the sauce boils, add the fresh cream and simmer for 2 minutes and keep aside. Divide each of the onions, garlic and mushrooms into three...

25 mins

30 mins

Medium

Serves 10

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