Muesli

500 gm rolled oats
150 to 200 gm almond sticks (or other chopped nuts)
100 gm butter
120 gm honey

Mix rolled oats and nuts in a big mixing bowl. Melt butter and honey in a pot. Pour over the oats and nuts and mix well. Spread the mixture evenly and thinly onto a baking tray. Bake at 120 deg. C. for 45 to 60 mins till golden brown.

Remove from oven. Let cool, then put away into an airtight container.

Zwiebelkuchen / Onion quiche

Dough for 2 pie dishes:
1 tbsp yeast
225 gm wheat flour
100 gm butter
Water

Mix the above ingredients, knead well. Then roll out with a rolling pin into a thin sheet. Line the pie dishes, also the sides, with the sheet of dough. Prick the bottom of the dough twice with a fork. Bake at 175 deg. C for 20 mins till almost done.

Filling for quiche:
4 big white onions, cleaned and sliced into half rings
100 gm grated emmenthal cheese
bacon bits, optional
3 eggs, beaten
same amount of cream with milk
Olive oil
Salt to taste

Fry onion rings till limp but not brown. Place onion rings in the pie dishes on top of the dough. Then sprinkle the grated cheese and bacon bits evenly on top of the onion. Pour the egg, cream, milk mixture evenly over the onion and cheese.

Bake at 175 deg. C for half hour in preheated oven.

Harissa salad dressing

1 teasp cayenne pepper
2 tbsp ground cumin
2 tbsp tomato puree
2 tbsp lime juice
4 tbsp water
4 tbsp olive oil
salt to taste

Mix the above ingredients well. The dressing goes well with fresh salad and couscous.

Baked pork ribs all-in-one

Recipe for 2

10 to 12 pork ribs
2 big potatoes, peeled, cut into wedges
1 big carrot, peeled, cut into wedges
6 shallots, peeled
1 capsicum, cleaned, cut into 8 to 10 pieces
4 cloves garlic, crushed
8 cloves garlic, skinned but leave whole

1 tabsp olive oil
1 tabsp vinegar
1 tabsp paprika edelsuss (capsicum powder)
salt to taste

Marinate the ribs and vegetables with the oil, vinegar, paprika and salt for half hour. Then leave it in the oven at 200 deg. C. for an hour to 75 mins. If there's not enough time, just bake it straight away after seasoning the dish. Serve with a salad.

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.

Schweinsöhrchen

2 sheets of puff pastry (best to buy frozen)
sugar

Either roll out the puff pastry into sheets of about 20 to 30 cm square, or buy them as sheets. In Manila (Santis has them in frozen packs of 6 sheets) and and most German supermarkets, they are available in sheets.

Thaw them for 20 mins. Lay them flat on a work surface. Sprinkle sugar generously and evenly on the first sheet, then place the second one on top of it. Now sprinkle sugar, also generously and evenly, on the second one. Use a rolling pin to make them stick together. Fold the left side to the centre, then the right side, with a 1 cm gap between them. The fold the sides once more. Cut into 1 cm width (cross section), arrange them on a tray leaving enough space between each piece so that the Schweinsöhrchen do not touch when they have expanded with the baking.

Bake in a pre-heated oven at 220 deg. C. for about 10 to 12 mins until the bottom is brown. Remove the tray from the oven, turn the pastries to brown the other side and return the tray into the oven to bake for another 2 to 3 mins.