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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 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.