(2 servings)
| Mix six tablespoons of crème fraîche, six tablespoons of oatmeal and five eggs. |  |
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Add 600 grams of grated parsnips, one diced onion and a pinch of nutmeg, salt and pepper. |
| Set two tablespoons of mixture each into a pan with hot oil and roast from each side for two minutes. |  |
| Fillet one orange. |  |
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Mix the orange pieces with one cup of Crème Fraîche. |
(2 servings)
| Mix 400 grams of minced meat, 50 grams of oatmeal, 100 millilitres of cream, one teaspoon of oregano and one teaspoon of salt and pepper. |  |
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After 15 minutes form the roulettes. |
| Roast the roulettes in warm vegetable oil for two minutes. |  |
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Add one cup of cream and one sliced spring onion and let it simmer for 15 minutes. |
| Serve the roulettes together with potatoes and peas. | |
(1 tray)
| Put 250 grams of flour, one glass of warm water, half a cube of fresh yeast, one tablespoon of sugar, a pinch of salt and three tablespoons of vegetable oil in a bowl and let the yeast prove for 30 minutes. |  |
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Knead the ingredients together and let prove for another 30 minutes. |
| Cook a pudding from two cups of milk, four tablespoons of sugar and one package of vanilla pudding powder. |  |
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Put 500 grams of flour, 250 grams of butter, 250 grams of sugar, one egg and one package of baking powder in a bowl. |
| Knead the ingredients together. |  |
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Roll the yeast dough onto an oven tray. |
| Spread the pudding on top of the yeast dough. |  |
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Distribute two glasses of cherries on the pudding. |
| Add the crumbles. |  |
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Bake for 40 minutes at 160 degrees Celsius. |
(14 pieces)
| Mix four tablespoons of flour, two egg yolks, 100 millilitres of beer and one teaspoon of vegetable oil. |  |
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Fold in two whipped egg whites and five tablespoons of sesame seeds. |
| Set the dough aside. |  |
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Cut two zucchinis into 28 slices. |
| Cut two mozzarella balls into 14 slices and spice them with marjoram, salt and pepper. |  |
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Put one mozzarella slice between each two zucchini slices. |
| Dip the stuffed zucchinis in the beer dough. |  |
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Bake the zucchinis from both sides until they are golden. |
(2 servings)
| Cook 100 grams of lentils in 250 millilitres of stock for 15 minutes. |  |
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Peel and dice one red onion and one golden onion and cook them translucent in one tablespoon of vegetable oil. |
| Add two peeled and dices parsnips andone peeled and diced parsley root. |  |
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Deglaze with 80 millilitres of vermouth, add two cups of vegetable stock and let it simmer for 20 minutes. |
| Puree the vegetables and add one glass of cream. |  |
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Add 250 grams of frozen spinach and let it defrost. |
| Serve the soup together with the cooked lentils. | |
(2 servings)
| Roast 25 of pine nuts in a pan. |  |
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Put 300 grams of frozen blueberries in a buttered oven dish. |
| Mix 50 grams of butter, 60 grams of flour, 30 grams of sugar, 30 grams of brown sugar and the roasted pine nuts. |  |
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Distribute the crumbles onto the blueberries. |
| Bake the crumble for 35 minutes at 180 degrees Celsius. |  |
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Serve together with two tablespoons of crème fraîche. |