Rote Gruetze

Recipe for 2

200 gm fresh or frozen red berries (strawberries, raspberries - himbeeren, blackberries - brombeeren, cranberries - preiselbeeren, etc.)
2 to 3 heaped tbsp sugar
2 tbsp cornstarch (Staerke) mixed smoothly with 3 tbsp water

Bring the berries to boil in a small pot. Add water only if the fruits stick to the pot, and then only as little water as possible. Add the raspberries last as they tend to disintegrate easily. Add the sugar as soon as the fruit mixture boils (bubbles). After half a minute, add the cornstarch mixture. Stir well to thicken the Rote Gruetze. Remove from heat. Serve chilled with vanilla sauce (Dr. Oetker Vanillesosse).

Nudelauflauf

200 gm dried spiral pasta, boiled till ready
2 onions, diced
100 gm of diced bacon (optional)
1 tin diced champignon
2 tablespoon tomato paste/concentrate
5 pips of garlic, chopped
150 gm grated emmental cheese
1 egg, 100 ml cream, 50 ml milk

In a pan, brown the onion and bacon in 3 tablespoons olive oil. Turn off the heat. Add the champignon, tomato paste and garlic. Stir to mix well. Add the pasta and grated cheese. Stir again to mix well. Spoon the mixture into an oiled bakeproof dish. Sprinkle a thin layer of grated cheese on top.

Beat the egg with the cream and milk. Pour the mixture over the pasta.

Bake for 30 to 40 mins in an oven at 175 deg.C or till the top is slightly brown.