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Ingredients:

• Potatoes
• Salt
• Vegetable oil

Instructions:

1. Peel the potatoes and cut them into even sticks.
2. Rinse the potato sticks under cold water to remove excess starch.
3. Thoroughly dry the potato sticks with a kitchen towel.
4. Heat the vegetable oil in a pot or deep fryer to about 160°C (320°F).
5. Fry the potato sticks in small batches until they are golden brown and crispy.
6. Remove the French fries from the oil using a slotted spoon and let them drain on kitchen paper.
7. Season the French fries with salt and serve hot.

Ingredients:

• 1 can of chickpeas
• 1 onion
• 2 cloves of garlic
• 1 red bell pepper
• 1 small zucchini
• 1 can of chopped tomatoes
• 200 ml coconut milk
• 2 tbsp curry powder
• Salt and pepper to taste
• Basmati rice

Instructions:

1. Peel and finely chop the onion and garlic. Wash the bell pepper and zucchini, remove seeds, and cut into small pieces.
2. Heat some oil in a large pot and sauté the onion and garlic until translucent. Add curry powder and toast briefly.
3. Add the bell pepper and zucchini and sauté for about 5 minutes. Then add the chopped tomatoes and drained chickpeas.
4. Mix everything well and stir in the coconut milk. Season with salt and pepper and let it simmer for about 15-20 minutes.
5. In the meantime, cook the Basmati rice according to package instructions.
6. Serve the chickpea vegetable curry with Basmati rice.

Ingredients:

• 200g tofu
• 1 bell pepper
• 1 zucchini
• 1 carrot
• 1 onion
• 2 garlic cloves
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• Salt and pepper to taste
• Rice or noodles as a side
• Mixed salad with dressing of choice as a side

Instructions:

1. Cut the tofu into cubes and fry in a pan with some oil until golden brown. Set aside.
2. Cut the bell pepper, zucchini, carrot, and onion into strips. Finely chop the garlic.
3. Stir-fry the vegetables in a hot pan or wok with sesame oil until they are crisp-tender.
4. Add the fried tofu back into the pan and season with soy sauce, salt, and pepper. Mix well and let it simmer briefly.
5. Remove the wok with tofu from the heat and serve with a side of your choice, such as rice or noodles.
6. Serve with a small mixed side salad with dressing of choice.

Ingredients:

• 250g spaetzle
• 300g mixed vegetables (e.g. bell peppers, zucchini, carrots)
• 250g turkey strips
• 1 onion
• 2 garlic cloves
• Salt and pepper
• Paprika powder
• Oil for frying
• 100g mixed salad
• Dressing of your choice

Instructions:

1. Cook the spaetzle according to package instructions, drain, and set aside.
2. Peel and finely chop the onion and garlic cloves. Wash the vegetables and cut them into bite-sized pieces.
3. Heat some oil in a pan and sauté the onion and garlic until translucent. Add the turkey strips and cook until they are fully cooked.
4. Add the vegetables and sauté for about 5-7 minutes until they are tender-crisp. Season with salt, pepper, and paprika powder.
5. Add the cooked spaetzle to the pan and mix everything well. Heat briefly.
6. Wash the mixed salad and toss with dressing of your choice.
7. Serve the colorful vegetable and spaetzle pan with turkey strips on plates, accompanied by the side salad.

Ingredients:

• Vegan ravioli
• Tomatoes
• Zucchini
• Bell pepper
• Onion
• Garlic
• Olive oil
• Salt and pepper
• Fresh fruit of your choice (e.g. strawberries, grapes, apples)

Instructions:

1. Finely chop the onion and garlic. Cut the tomatoes, zucchini, and bell pepper into small pieces.
2. Heat some olive oil in a pan and sauté the onion and garlic until translucent.
3. Add the chopped tomatoes, zucchini, and bell pepper to the pan and let it simmer for about 10 minutes. Season with salt and pepper.
4. In a separate pot, bring water to a boil and cook the vegan ravioli according to the package instructions.
5. Wash the fresh fruit and cut or prepare it as needed.
6. Arrange the cooked ravioli on a plate, pour the tomato-vegetable sauce over them, and serve with the fresh fruit.

Ingredients:

• 400g chicken breast fillet
• 1 onion
• 2 garlic cloves
• 200ml cream
• 2 tbsp curry powder
• Salt and pepper
• 250g basmati rice
• 1 tbsp oil
• 400g Chinese vegetables (frozen or fresh)

Instructions:

1. Cut the chicken breast fillet into strips. Finely chop the onion and garlic.
2. Fry the chicken meat in a pan with some oil, add the onion and garlic, and sprinkle with curry powder. Mix everything well.
3. Pour in the cream and let the chicken simmer over medium heat until the sauce thickens. Season with salt and pepper.
4. In the meantime, cook the basmati rice according to the package instructions.
5. Fry the Chinese vegetables in a separate pan with some oil until they are cooked but still crunchy.
6. Serve the chicken in curry cream with the fragrant rice and Chinese vegetables.

Ingredients:

• 300g risotto rice
• 500g pumpkin (e.g. Hokkaido)
• 1 onion
• 1 garlic clove
• 1 liter vegetable broth
• 100ml white wine
• 50g Parmesan cheese
• 2 tbsp butter
• Salt and pepper
• Pumpkin seeds
• Leaf lettuce

Instructions:

1. Peel, deseed, and dice the pumpkin. Finely chop the onion and garlic.
2. Heat butter in a pot and sauté the onion and garlic until translucent. Add the pumpkin cubes and sauté briefly.
3. Add the risotto rice and sauté while stirring. Deglaze with white wine.
4. Gradually add the vegetable broth to the risotto, stirring regularly and simmer until the rice is cooked.
5. Stir in the Parmesan cheese and season with salt and pepper.
6. Toast the pumpkin seeds in a pan without oil until lightly browned.
7. Wash the leaf lettuce and arrange on plates.
8. Serve the creamy pumpkin risotto on the lettuce and sprinkle with the toasted pumpkin seeds.

Ingredients:

• 300g squid rings
• 100g flour
• 1 egg
• 100ml beer
• Salt and pepper
• Oil for frying
• 100g mayonnaise
• 2 tbsp ketchup
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• 500g potatoes
• 1 onion
• 2 pickles
• 2 tbsp vinegar
• 4 tbsp oil
• Salt and pepper

Instructions:

1. For the batter: Mix flour, egg, beer, salt, and pepper in a bowl until smooth.
2. Dip the squid rings in the batter and fry in hot oil until golden brown. Drain on paper towels.
3. For the cocktail sauce: Combine mayonnaise, ketchup, Worcestershire sauce, and lemon juice.
4. For the potato salad: Cook, peel, and slice the potatoes. Finely chop the onion and pickles. Mix vinegar, oil, salt, and pepper, then pour over the potatoes. Add the onions and pickles and mix well.
5. Serve the fried squid rings with cocktail sauce and potato salad.

Ingredients:

• 1 can of chickpeas
• 1 onion
• 2 cloves of garlic
• 1 red bell pepper
• 1 small zucchini
• 200 ml coconut milk
• 2 tbsp curry paste
• 200 g basmati rice
• Salt and pepper
• Oil for frying

Instructions:

1. Peel and finely chop the onion and garlic. Wash the bell pepper and zucchini, remove seeds, and cut into small pieces.
2. Heat some oil in a pot and sauté the onion and garlic until translucent. Add the curry paste and briefly roast.
3. Add the bell pepper and zucchini, and sauté for about 5 minutes. Rinse the chickpeas and add them to the pot.
4. Pour in the coconut milk, mix well, and let the curry simmer for about 15-20 minutes. Season with salt and pepper.
5. In the meantime, cook the basmati rice according to package instructions.
6. Serve the chickpea and vegetable curry with basmati rice.

Ingredients:

• 250g pasta
• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 200g feta cheese
• 400g crushed tomatoes
• Olive oil
• Salt
• Pepper
• Oregano
• Parsley

Instructions:

1. Cook the pasta according to package instructions, drain, and set aside.
2. Finely chop the onion, garlic, bell peppers, and zucchini.
3. Heat some olive oil in a pan and sauté the onion and garlic until translucent.
4. Add the bell peppers and zucchini, and sauté for about 5 minutes.
5. Add the crushed tomatoes and season with salt, pepper, and oregano. Let it simmer for another 5 minutes.
6. Crumble the feta cheese and fold it into the vegetable mixture.
7. Place the cooked pasta in a baking dish and spread the vegetable-feta mixture over the top.
8. Bake the vegetable and pasta gratin in a preheated oven at 180°C for about 20 minutes, until the cheese is melted.
9. Sprinkle with fresh parsley and serve.

Ingredients:

• 4 pork schnitzels
• 4 slices of ham
• 4 slices of cheese
• Flour
• 2 eggs
• Breadcrumbs
• Salt and pepper
• Gravy (store-bought or homemade)
• Spaetzle (store-bought or homemade)
• Seasonal salad

Instructions:

1. Flatten the pork schnitzels and season with salt and pepper. Place a slice of ham and a slice of cheese on each schnitzel. Carefully fold the schnitzels and secure with toothpicks.
2. Coat the filled schnitzels in flour, then dip in beaten eggs, and finally coat in breadcrumbs.
3. Fry the breaded schnitzels in a pan with hot oil until golden brown on both sides, and the cheese has melted.
4. While the schnitzels are frying, heat the gravy and prepare the spaetzle according to package instructions.
5. Wash the seasonal salad and serve with dressing as desired.
6. Arrange the breaded pork Cordon Bleu on plates with gravy, spaetzle, and seasonal salad, and serve.

Ingredients:

• 4 large potatoes
• Salt
• Vegetable oil

Instructions:

1. Heat the vegetable oil in a pot or deep fryer to 180°C (356°F).
2. Peel the potatoes and cut them into long, thin strips.
3. Pat the potato strips dry with a kitchen towel to remove excess moisture.
4. Fry the potato strips in small batches for about 5-7 minutes until they are golden brown and crispy.
5. Remove the French fries from the oil using a slotted spoon and let them drain on a paper towel.
6. Season the French fries with salt and serve hot.

Ingredients:

• 250g pasta
• 1 red bell pepper
• 2 tomatoes
• 1 spring onion
• 100g ham
• 100ml cream
• 50g peas

Instructions:

1. Cut the bell pepper, tomatoes, spring onion, and ham into small pieces.
2. Cook the pasta according to the instructions on the package.
3. For the tomato-bell pepper sauce: Sauté the bell pepper in a pan, add the tomatoes and let them simmer. Add the spring onion and let the sauce thicken slightly.
4. For the ham cream sauce: Sauté the ham in a pan, add the peas, and pour the cream over them. Let the sauce thicken slightly.
5. Serve the pasta with either the tomato-bell pepper sauce or the ham cream sauce on top.

Ingredients:

• 4 eggs
• 250 ml milk
• 150 g flour
• 50 g sugar
• 1 pinch of salt
• 50 g raisins
• 2 apples
• Cinnamon
• Powdered sugar
• Butter

Instructions:

1. Separate the eggs and beat the egg whites until stiff.
2. Mix the egg yolks with milk, flour, sugar, and a pinch of salt to form a smooth batter.
3. Gently fold the beaten egg whites into the batter and add the raisins.
4. Peel the apples, slice them thinly, and sauté them in some butter with cinnamon.
5. Heat a pan, add some butter, and pour in the batter.
6. Allow the batter to set, then break it into pieces with a spatula and fry until golden brown.
7. Serve the Kaiserschmarren with the caramelized apples, sprinkle with powdered sugar, and enjoy the dish with applesauce.