(1 bowl)
| Put one glass of nacho dip salsa and one cup of creme fraiche in a large salad bowl. |  |
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Mix the sauce. |
| Wash and dice 250 g of tomatoes. |  |
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Distribute on the sauce. |
| Cut two spring onions into rings. |  |
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Blanch the onion rings with hot water. |
| Drain the onions and layer them on top of the tomatoes. |  |
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Drain one can of corn and layer them on top of the onions. |
| Cut one lettuce into small pieces. |  |
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Distribute the salad on the corn. |
| Distribute one bag of nachos on the salad. |  |
(2 servings)
| Preheat oven to 190 degrees Celsius. For 2 pieces of aluminum foil a 25 cm fold up the edges. |  |
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Place 2 pieces of salmon fillet on the two pieces of aluminum foil. |
| Wash 250g baby spinach, remove stalks, chop finely and spread on salmon. |  |
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Wash 9 cherry tomatoes and cut into small pieces. |
| Spread the tomato pieces, 9 olives, a little garlic and 2 tablespoons of butter on the spinach. Season with pepper. |  |
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Cover the packages with one piece of aluminum foil, fold the edges and prick the foil several times with a fork. |
| Bake for 15 minutes. |  |
(24 cupcakes)
| Peel 400 g of rhubarb and cut into small cubes. |  |
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Mix it with the juice of half a lime and 50 g of sugar. |
| Let the rhubarb rest for 30 minutes. |  |
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Stir 150 g of butter with 75 g of sugar until fluffy. |
| Add 5 egg yolks. |  |
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Stir in 375 g of flour and 4 g baking powder. |
| Fold in the rhubarb. |  |
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Add 125 g of chocolate sprinkles. |
| Pour batter into 24 cupcakes and bake for 15 minutes at 180 degrees Celsius. |  |
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Whisk 5 egg whites with 100 g of sugar until foamy. |
| Spread the egg whites on the cupcakes. |  |
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Bake for another 10 minutes |
(1 cake)
| Stir 115 g of margarine with 115 g of sugar until frothy. |  |
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Add 5 eggs one at a time. |
| Add 225 g of flour and 1 teaspoon of baking powder. |  |
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Add 150 g of grated chocolate, 200 g of chopped dried fruits (prunes, figs) and 2 tabelspoons of Amaretto. |
| Put the dough in a greased baking dish. |  |
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Bake at 180 degrees Celsius for 45 minutes. |