(4-6 servings)
| Melt 150 grams of left-over chocolate in one cup of milk. |  |
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Whisk 5 egg yolks and 120 grams of sugar until light and fluffy. |
| Pour the chocolate milk over the egg mixture and mix. |  |
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Heat up the egg milk until the mixture thickens. |
| Let the mixture cool down (over night), then add one cup of crème fraîche. |  |
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Pour the mixture into an ice cream maker and freeze. |
(1 cake)
| In a bowl mix 150 grams of flour and one tablespoon of baking powder. |  |
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Add one glass of milk, 100 millilitres of vegetable oil and three eggs. |
| Fold in 100 grams of grated cheese, 100 grams of diced dried plums, 200 grams of diced bacon, one handful of sliced chives and salt and pepper to taste. |  |
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Fill the dough in a loaf pan and bake the cake at 160 degrees Celsius for 45 minutes. |
(24 cupcakes)
| Whisk 125 grams of margarine and 150 grams of sugar until light and fluffy. |  |
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Add one egg. |
| Mix the margarine mixture with one cup of buttermilk. |  |
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Fold in 275 grams of flour, two teaspoons of baking powder and one teaspoon of baking soda. |
| Dice 100 grams of dried apricots and add to the dough. |  |
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Place one tablespoon of dough into each cupcake form and bake at 150 degrees Celsius for 25 minutes. |
| Melt 100 grams of white chocolate. |  |
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Whisk 200 grams of cream cheese, 50 grams of butter, 50 grams of icing sugar and the melted white chocolate together. |
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| Decorate the cupcakes with the topping. | |
(2 servings)
| Wash and slice 300 grams of potatoes and place them on a oven tray and sprinkle with two tablespoons of olive oil, one teaspoon of cumin and salt and pepper to taste.
Bake them for 30 minutes at 200 degrees Celsius. |
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Cook one diced onion translucent in one tablespoon of vegetable oil together with one teaspoon of garlic powder. |
| Mix 250 grams of minced meat, one egg, one teaspoon of mustard, one tablespoon of breadcrumbs and salt and pepper to taste, form meatballs and roast them from both sides together with the onions. |  |
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Remove the seeds from one red kuri squash and dice it. |
| Roast the squash dices together with the meatballs. |  |
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Add 200 grams of frozen spinach and let it simmer for 5 minutes. |
| Serve the meatballs and vegetables together with the baked potato wedges. | |
(1 Quiche)
| Knead 230 grams of flour, two tablespoons of sesame, 140 grams of margarine, one tablespoon of vinegar, 70 millilitres of water, one pinch of baking powder and one pinch of salt into a dough and line an oven dish with the dough. |  |
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Roast two spring onions and spring garlic in one tablespoon of vegetable oil. |
| Add one washed and sliced courgette and one washed and sliced eggplant and roast gently. |  |
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Add 200 grams of diced feta cheese and spice with one teaspoon of thyme and salt and pepper. |
| Place the vegetables in the dough lined oven dish and douse with a mixture of 150 grams of crème fraîche and two eggs. |  |
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| Bake for 30 minutes at 180 degrees Celsius. | |
(450 millilitres)
| In a small pot melt four tablespoons of butter. |  |
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Add two tablespoons of flour and one tablespoon of mustard. |
| Stir the blond roux until its slightly darkened, then add 150 millilitres of milk with stirring. |  |
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Melt 150 grams of grated cheese. |
| Add 150 millilitres of crème fraîche. |  |
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Add one handful of dried chives and salt and pepper to taste. |