Brussel sprouts-Pan with carrots
Ingredients for 2:

• 250 g brussel sprouts
• Salt
• 500 g potatoes
• 250 g carrots
• 1 small onion
• 2 tbsp oil
• 100 g whipped cream
• 1/2 tsp vegetable soup (instant)
• 50 g middle-old Gouda-cheese
• white pepper
• grated nutmeg
• 1/2 truss chives

1. Clean and wash the brussel sprouts and cut the stalk crosswise. Cook the brussel sprouts for 10 min. in salt water.
2. Peel and wash the potatoes and carrots and cut into little pieces. Peel the onion and cut into slices.
3. Heat on the oil in a large pan. Steam the onions. Add the potatoes and fry them for about 10 min.
4. Strain the brussel sprouts, drain and add them with the carrots to the potatoes. Brown them all together for a short time.
5. Pour 50 ml water and whipped cream in. Stir the vegetable soup in. Cook the vegetables for about 10 min. stirring occasionally.
6. Grate the cheese and stir it into the sauce. Adjust with salt, pepper and nutmeg. Wash the chives and cut into fine ly. Sprinkle the chives on the vegetable pan and serve.

Börek (Turkish Potato dish)
Ingredients for 4:

• 4-5 potatoes
• 2 onions
• 1 clove of garlic
• 1-2 carrots
• 1 cup of flour
• 1 cup of yoghurt
• ½ cup of oil
• 1 packet baking powder
• 300 g sheep's milk cheese, Gouda or Emmentaler
• salt, pepper
• 2 eggs

1. Peel and slice the raw potatoes. Peel and chop the onions, peel and slice the carrots.
2. Mix the flour, yoghurt and oil. Grate the cheese and mix all ingredients in a bowl.
3. Add eggs and the spices and spread the mixture on a baking tray (layed out with baking paper).
4. Bake at 200 °C about 45 minutes.

Kale with smoked tofu
Ingredients for 5:

• 1 kg kale, deep frozen
• 2 big onions
• 1 tbsp vegetable soup powder
• 6 big potatoes
• 50 g red lentils
• 200 smoked tofu
• salt
• pepper
• mustard, medium hot

1. Defrost the kale in a saucepan with a little water. Peel, wash and chop 1 onion and add to the kale. Flavour with salt and vegetable soup and simmer. If necessary add water so it doesn't burn.
2. Wash, peel and chop the potatoes. Cook in salt water and throw the water away.
3. Wash the lentils in a colander under running cold water and add in a saucepan with a little water. Cook on low heat until the lentils are mushy.
4. Peel, wash and chop 1 onion and add in a saucepan. Chop the tofu and add with a little water to the onions and brown.
5. Add all ingredients, potatoes, lentil-mush and tofu-onions, to the kale and flavour with mustard and pepper.

Dumpling-Bake
Ingredients for 4:

• 1 packet of dumplings half & half (6 pieces)
• 2 tomatoes
• 1 zucchini
• 1 yellow pepper
• 200 ml cream
• 150 vegetable soup
• 5 tbsp Mondamin "Feine Gemüseküche"
• nutmeg
• salt
• pepper
• 100 g grated Emmental cheese

1. Cook the dumplings according to instructions, take out of the bags and cool.
2. Wash and slice the tomatoes. Wash, clean and slice the pepper.
3. Slice the dumplings and place them together with the vegetables in layers in a baking dish. Mix cream and vegetable soup with Mondamin. Flavour with nutmeg, salt and pepper. Pour the sauce on the vegetables. Spread with cheese.
4. Bake in the pre-heated oven at 175°C about 40-45 minutes.

Pan Potatoes
Ingredients for 2:

• 1 onion
• 5 green olives
• 1 yellow bell pepper
• 3 small zucchini
• 2 tomatoes
• 1 cube low fat cream cheese with mixed herbs
• 1 tsp olive oil
• 50 ml water
• 1 tsp vegetable stock (instant)
• 2 tbsp tomato puree/paste
• mixed herbs
• potatoes, cooked and chopped

1. Wash, clean and chop the onion, bell pepper, zucchini and tomatoes.
2. Brown the onions and the tomato paste in olive oil. Cut the olives into half and add. Add the bell pepper and the zucchini and brown all together. Add the tomatoes and water.
3. Flavour with vegetable soup and herbs.
4. Thicken with the cream cheese and at the end add the potatoes and cook all together about 2 minutes.

Endive salad from the Lower Rhine
(Potatoes with salad)
Ingredients for 4:

• 1 kg mealy potatoes
• salt
• 1 big endive
• 125 ml milk
• 4 tsp low-fat margarine
• fondant
• pepper
• nutmeg

1. Peel, wash and chop the potatoes and cook in ½ l saltwater for about 20-30 minutes.
2. Clean the endive and slice in about 5 mm strips. Begin from the top and slice to the stalk. Throw the stalk away. Wash and drain the strips.
3. When the potatoes are done, pour mostly water off. Mash with a potato masher (not with a mixer). Add milk and margarine and mash again. Flavour with fondant, pepper and nutmeg.
4. Mix in the endive salad.

• Eat immediately, because salad makes the potatoes cold! Serve with fried eggs sunny-side up.

Bell Peppers filled with fried potaoes
Ingredients for 2:

• 500 g potatoes
• pepper
• salt
• paprika powder
• 1 big onion
• 2 tsp oil
• 3 bell peppers (green, yellow, red)
• 1 big tomato
• 1 tsp cream cheese or sour cream

1. Peel, wash and slice the potatoes. Cook in saltwater about 15 minutes. Drain and flavour with pepper, salt and paprika powder.
2. Peel and choop the onion and brown in oil. Add the potatoes and brown.
3. Cut the top off the bell peppers, clean the bell peppers and fill with the potatoes.
4. Cover each with a third of the tomato. Put the filled bell peppers in a greased oven dish and bake at 175 °C in a heated oven.
5. Take out, spread with cream cheese or sour cream and bake again for 10 minutes.

Carrots Anni
Ingredients for 4:

• 2 kg mealy potatoes
• 1 kg carrots
• 1-2 leeks
• 3 tsp low-fat margarine
• fondant
• pepper
• salt

1. Peel, wash, chop the potatoes, put in a saucepan and cover with water.
2. Peel and chop the carrots. Lay on the potatoes. Clean the leeks, wash and slice and lay on the carrots. Cook together for about 20-30 minutes.
3. When all the ingredients are done, pour most of the water off. Add margarine and mash with a potato masher (not with a mixer). Flavour with fondant, pepper and salt.

• Serve with fried vegetable patties.
  Instead of fondant, pepper and salt use 1-2 tbsp of Curry mustard of the company Schwerter Senfmühle. Taste it!

Potato kohlrabi bake
Ingredients for 4:

• 1 kg potaoes
• 2 kohlrabi (each about 250 g)
• vegetable soup
• ¼ l low-fat milk
• 4 tbsp gravy thickening
• 80 g low-fat cheese spread
• salt
• pepper
• nutmeg
• 80 g grated cheese

1. Peel the kohlrabi and the potatoes and slice. Heat up plenty of vegetable soup in a saucepan, add the vegetables and cook covered for about 15 minutes.
2. Take the potato and kohlrabi slices out of the soup, drain and put into a oven-proof dish.
3. Measure 250 ml of the vegetable soup and fill into a saucepan. Add milk to the hot soup and cook. Sprinkle the gravy thickening into and cook again. Add the cheese spread and melt. Flavour with salt, pepper and nutmeg.
4. Pour the sauce on the potaoes and kohlrabi. Spread the grated cheese. Bake in a heated oven at 175 °C about 20-25 minutes.

Vegetables with potato crust
Ingredients for 4:

• 1 big onion
• 2 green bell peppers
• 2 zucchini
• 1 aubergine/eggplant
• 1 tsp olive oil
• 250 ml tomato juice
• italian herbs
• 800 g mealy potatoes
• 80 g sour cream
• nutmeg
• salt
• pepper

1. Peel the potatoes and cook in water about 20 minutes.
2. Clean and chop the vegetables.
3. Brown the onions, garlic and bell peppers in olive oil, add zucchini and eggplant.
4. Add tomato juice.
5. Flavour with salt, pepper and herbs and cook about 2 minutes.
6. Mash the potatoes and add sour cream. Flavour with nutmeg, salt and pepper.
7. Fill the vegetable mixture into an oven-proof dish and spread the potato mash on the top.
8. Bake in a heated oven with 160°C about 20 minutes.

• You can add 50 g grated parmesan cheese to the potato mash.
• This recipts is just right if you have any vegetable ragout leftovers, e.g. recipe ratatouille.

Potato and cabbage goulash
Ingredients for 4:

• 1000 g potatoes
• 2 onions
• 1 l water
• 2 bags of herbal mixture for goulash (you can get some without any bacon!)
• 500 g fresh sauerkraut
• 100 g sour cream
• 1-2 tsp mustard

1. Peel and chop the potatoes. Peel and slice the onions. Cook water, potatoes and the herbal mixtures for about 25 minutes.
2. Blanch the sauerkraut with hot water or boil in water for a short time. Drain.
3. Add the sauerkraut to the potato and onion mixture, bring to boil and simmer for about 10-15 minutes.
4. Add sour cream and flavour with mustard.

Potato and lentil dish
Ingredients for 4:

• 300 g brown lentils
• 500 g potatoes
• 4 carrots
• 1 tsp oil
• 2 tbsp medium mustard
• 1 tbsp grainy mustard, hot
• 2 tbsp tomato paste
• 4 onions
• 1 bunch of parsley
• ½ l vegetable stock
• 2 tbsp red wine
• salt
• pepper
• 1 tbsp sour cream

1. Cook the lentils in saltwater for about 30 minutes and drain.
2. Peel and chop the potatoes, carrots and the onions.
3. Wash and chop the parsley and leave some aside for decoration.
4. Heat the oil, mustard and tomato paste.
5. Brown the onions, parsley and carrots for 5 minutes. Add the potatoes, lentils, vegetable stock and the wine and cook for 5 minutes again.
6. Flavour with salt and pepper and decorate with sour cream and parsley.

Potato Wedges with herbal quark
Ingredients for 1-2:

• 300-500 g potatoes
• herbal salt
• pepper
• bell pepper powder, sweet
• chilli, grated
• 1 tsp oil

• 250 g quark
• 50 g yoghurt, 1,5 % fat
• 2 tbsp Italian mixed herbs, frozen
• 1 tsp Italian mixed herbs, dried
• herbal salt

1. Wash the potatoes, dry and slice in quarters lengthwise. Fill into a big bowl.
2. Spread the oil on the potatoes. Add salt, pepper, bell pepper powder and chilli powder, cover the bowl and shake or mix with your hands.
3. Spread on a baking tray covered with baking paper and bake in a pre-heated oven at 200 °C about 30 minutes, turning frequently.
4. Mix quark, yoghurt and herbs and flavour with herbal salt.

Baked potato with mushrooms
Ingredients for 2:

• 4 medium potatoes
• 200 g button mushrooms
• 1 onion
• 1 tsp oil
• 1 tbsp low fat cream cheese
• herbal salt
• pepper
• 150 g fresh soybean sprouts

1. Wash the potatoes and cook in saltwater about 10 minutes. Drain, wrap each in tin foil, stab with a knife and bake in a pre-heated oven at 225 °C about 10-15 minutes.
2. Meanwhile clean and slice the mushrooms. Peel and chop the onion.
3. Heat up the oil and brown the onion and the mushrooms. Add the cream cheese and flavour with salt and pepper. Add the bean sprouts and warm up.
4. Get the potatoes out of the oven, unwrap, cut lengthwise, press to the outside, fill with the mushrooms and serve.

Potato and carrot bake
Ingredients for 2:

• 500 g potatoes
• 1 leek
• 400 g carrots
• 125 ml milk
• 160 g yoghurt
• 90 g low fat quark
• 4 tbsp (32 g) grated cheese, 30 % fat
• 3 tsp curry
• herbal salt
• pepper
• 1 tbsp parsley, frozen

1. Peel and slice the potatoes and the carrots. Wash and slice the leek.
2. Cook potatoes and carrots in boiling water with salt about 10 minutes. Add leek after 2 minutes and cook. Drain.
3. Fill the vegetables and the potatoes into an oven proof dish.
4. Mix milk, yoghurt, quark, cheese and curry. Flavour with salt and pepper. Add parsley.
5. Spread the milk mixture on the vegetables and the potatoes.
6. Bake in a pre-heated oven with 180 °C about 20-30 minutes.

P-O-T Bake
(Potato-onion-tomato)
Ingredients for 2:

• 1 kg potatoes
• 3 onions
• 2 big tomatoes
• 200 ml sour cream
• 125 ml vegetable stock
• 1 tbsp parsley
• herbal salt
• pepper
• 70 g grated cheese, 30 % fat

1. Peel and slice the potatoes and the onions. Wash and slice the tomatoes.
2. Cook the potatoes in water about 10 minutes. Cook the onions with some water about 5 minutes.
3. Mix vegetable stock with sour cream. Add parsley, salt and pepper.
4. Put potatoes into an oven dish, then the tomatoes, flavour with pepper. Put the onions on the tomatoes, flavour with pepper. At least put potatoes on the onions. Sprinkle with the sauce and spread with the cheese.
5. Bake in a pre-heated oven at 180 °C about 25-30 minutes.

Pea curry
Ingredients for 4:

• 1 kg potatoes
• salt
• 1 tsp oil
• 1 onion
• 2 cloves of garlic
• 1 tsp ginger
• 2 tsp curry powder
• 50 ml vegetable stock
• 200 ml coconut milk
• 100 ml milk
• 280 g peas
• 3 tbsp sour cream, 24 % fat
• ½ tsp lemon zest
• ½ tbsp lemon juice

1. Peel and chop the potatoes and cook in salt water about 15 minutes. Drain.
2. Meanwhile peel and chop the onion and the garlic.
3. Heat the oil in a saucepan. Brown the onion. Add garlic, ginger and curry .
4. Add vegetable stock. Add coconut milk and milk and cook for about 5 minutes.
5. Add potatoes and peas.
6. Mix sour cream with some of the sauce and stir in. Cook the curry in the open saucepan for about 4 minutes.
7. Take the curry from the oven and flavour with lemon zest and lemon juice.

Sauerkraut potato bake
Ingredients for 4:

• 1 kg potatoes
• 1 onion
• 500 g Sauerkraut, fresh
• 1 onion
• 5 slices of pineapple, tinned
• 200 g sour cream, 24 % fat
• 200 g sour cream , 10 % fat
• herbal salt
• pepper
• 1 tbsp parsley
• 100 g grated cheese, 30 % F

1. Peel the potatoes and cook in saltwater about 15 minutes. Peel and cut the onion in halves and add after 10 minutes. Rinse the sauerkraut and cook in water about 30 minutes.
2. Slice the potatoes and place in an oven-proof dish. Chop the onions and spread on the potatoes. Chop the pineapple and layer this, too.
3. Drain the sauerkraut, but keep a little bit. Layer in the oven-proof dish.
4. Mix sour cream, salt, pepper and parsley with 2 tbsp of pineapple juice and spread on the sauerkraut.
5. Sprinkle with cheese and bake in a pre-heated oven at 200 °C about 40 minutes.

• Be careful: The cheese gets brown very quickly, cover with tin foil at the beginning and add cheese for the last 5 minutes.

Potato ring with mushroom ragout
Ingredients for 4:

• 1 kg potatoes
• 50 g low-fat margarine
• 2 eggs
• salt
• nutmeg

1. Peel the potatoes and cook in salt water. Separate the egg yolk and white of the eggs.
2. Drain the potatoes and mash with a potato masher, add the egg yolk and the margarine and mash. Flavour with salt and nutmeg.
3. Beat the egg whites and add.
4. Fill the mixture into a ring shaped oven dish.
5. Bake in a pre-heated oven at 200-225 °C about 30-40 minutes.
6. Turn the potatoes from the mould onto a plate. Fill with mushroom ragout.

Mushroom ragout

• 1 tsp oil
• 2 onions
• 400 g brown button mushrooms
• 500 g white button mushrooms
• 125 ml vegetable stock
• herbal salt
• pepper
• paprika powder, sweet
• 2 tbsp cream cheese, 0,8 % fat
• 2 tbsp parsley

1. Clean the mushroom and cut into halves or quarters. Peel and chop the onions.
2. Heat the oil. Brown the onions, add the mushrooms and cook for about 5 minutes.
3. Add the vegetable stock and the parsley. Flavour with salt, pepper and paprika powder. Add the cream cheese.

Potato and spinach bake
Ingredients for 4:

• 1 kg potatoes
• 500 g spinach, frozen
• 1 tsp vegetable fat
• 1 clove of garlic
• 1 onion
• 30 ml tinned milk, 10 % fat
• salt
• pepper
• nutmeg
• 2 eggs
• 100 ml milk
• 50 g Pecorino cheese

1. Peel and slice the potatoes and cook in salt water for about 15 minutes.
2. Defrost the spinach and squeeze. Peel and chop the onion and the garlic
3. Heat the vegetable fat and brown the onion and the garlic. Add the spinach and simmer. Add the milk and flavour with salt, pepper and nutmeg.
4. Drain the potatoes and layer in an oven dish. Divide the spinach.
5. Mix the eggs and the milk and flavour with salt, pepper and nutmeg. Sprinkle on the spinach. Spread with the Pecorino cheese.
6. Bake in a pre-heated oven at 190°C for about 15-20 minutes.

Fried potato cake with carrots
Ingredients for 4:

• 500 g potatoes
• 500 g carrots
• 1 onion
• 2 tbsp flour
• 3 eggs
• herbal salt
• pepper
• 3 tsp oil

1. Peel and grate the potatoes and the carrots. Peel and chop the onion.
2. Mix potatoes, carrots, onions, flour and eggs and flavour with salt and pepper.
3. Brown in hot oil von each side for 2-3 minutes. Serve with cucumber quark.

Cucumber quark
Ingredients for 4:

• 300 g low fat quark
• 100 g yoghurt
• herbal salt
• ½ cucumber
• 1 tbsp parsley

1. Mix quark and yoghurt. Wash and grate the cucumber and add. Flavour with salt and parsley.

• If you like you can add 1-2 gloves of garlic, then you have a great Tzatziki.

Cucumber and potato bake
Ingredients for 2:

• 500 g potatoes
• 300 g carrots
• 500 ml vegetable stock
• 1 onion
• 1 tsp oil
• 1 cucumber (about 500 g)
• 1 triangle low-fat cheese spread
• 2 tbsp medium mustard
• herbal salt
• pepper
• 59 g grated low-fat cheese

1. Peel and slice the potatoes. Clean and peel the carrots. Cut into finger-long pieces, if necessary slice into halves lengthwise. Peel and chop the onion. Peel the cucumber, cut lengthwise, remove the seeds and then slice.
2. Cook the potatoes and carrots in vegetable stock for about 15-20 minutes. Drain and keep 200 ml vegetable stock. Fill the potatoes and carrots into an ovenproof dish.
3. Brown the onions and the cucumber in oil. Add the vegetable stock and simmer for about 10 minutes. Flavour with mustard, salt and pepper. Add the triangle of cheese..
4. Spread the cucumber with the sauce on the potatoes and carrots. Sprinkle with cheese.
5. Bake in a pre-heated oven at 180 °C for about 10 minutes.

Potato Curry with nectarine
Ingredients for 2:

• 500 g potatoes
• 3 bell peppers (red, yellow, green)
• 2 onions
• 1 tsp oil
• 125 ml vegetable stock
• 125 ml milk
• 1tbsp flour
• 2 tbsp cream cheese, 30 % fat
• 3 nectarines
• salt
• pepper
• 2 tsp curry powder
• parsley

1. Peel and chop the potatoes and cook in salt water for about 15 minutes.
2. Peel and chop the onions. Wash and chop the bell peppers. Brown the onions and the bell peppers in oil. Add vegetable stock and simmer for about 5 minutes.
3. Add milk and flour and bring to boil. Reduce heat and simmer for 3 minutes.
4. Wash the nectarines and chop the flesh.
5. Add cream cheese and nectarines. Flavour with salt, pepper and cuury. Add the potatoes. Divide onto plates and decorate with parsley.

Ragout Elsa
Ingredients for 2:

• 5 speary asparagus
• sugar
• 5 medium potatoes
• 2 tbsp low fat margarine
• 1-2 tbsp flour
• 2-3 tbsp cream
• ½ bunch of parsley
• salt
• pepper

1. Peel and chop the asparagus. Cook in salt water with a pinch of sugar and ½ tsp lowfat margarine about 15-20 minutes.
2. Peel and chop the potatoes and cook in salt water about 15-20 minutes.
3. Mix the rest of the margarine with flour and ¼ l of the asparagus stock and stir. Add the cream.
4. Drain the asparagus and the potatoes, mix with the sauce.
5. Wash and chop the parsley and add. Flavour with salt and pepper.

• You can also use broken asparagus, this is much cheaper.

Brussel sprouts and potato bake
Serves 4:

• 1300 g / 3 lb potatoes, peeled and chopped
• 450 g / 1 lb Brussel sprouts, frozen
• 2 tsp vegetable soup (instant)
• 1 onion, peeled
• 125 ml / 5 fl oz milk
• 3 pieces of processed cheese, half fat (1 light, 2 with herbs)
• 2 tsp potato soup (instant)
• herbal salt
• pepper
• nutmeg
• 1 tbsp mustard
• 50 g / 2 oz grated cheese, 30 % fat

1. Cut the onion in eighths. Cook the potatoes with the onion and the frozen Brussels sprouts in 500 ml water with 2 tsp vegetable soup for about 15 minutes.
2. Drain and fill in an ovenproof dish.
3. Heat milk and water and melt the cheese. Add potato-soup powder and bring to boil. Flavour with salt, pepper, nutmeg and mustard.
4. Pour the sauce on the potato-onion-Brussel sprouts mixture and sprinkle with cheese.
5. Bake in a pre-heated oven at 180-200 °C / 350-400°F about 15-20 minutes

Potato and tomato pizza
Serves 4:

• 1 kg / 2 ¼ lb potatoes, peeled
• 700 g / 1 ½ lb tomatoes, sliced
• 2 onions, peeled
• rosemary leaves of 1 twig
• 6 basil leaves, sliced
• salt
• pepper
• 45 g / 1 ½ oz grated cheese, low fat
• 30 g / 1 oz freshly grated Parmesan cheese
• ½ TL oregano, dry

1. Cook the potatoes with the onions in water for about 20 minutes. Cool and slice.
2. Cover a baking tray with baking paper. Spread the potatoes, tomatoes and onions on the baking paper.
3. Sprinkle with basil and rosemary. Flavour with salt and pepper. Sprinkle with the cheese.
4. Bake in a pre-heated oven at 175°C / 350 °F for about 20-30 minutes.
5. Sprinkle with oregano.

Potato foam with zucchini
Serves 2:

• 700 g / 1 ½ lb mealy potatoes, peeled and chopped
• 1 tsp low-fat margarine
• 125 ml / 4 fl oz milk
• nutmeg
• herbal salt
• 1 egg
• 400 g / 14 oz zucchini, sliced
• pepper
• 2 tbsp 6-herbal mix, frozen
• 1 tbsp tomato paste
• 40 g / 1 ½ oz low-fat grated cheese

1. Cook the potatoes in water about 20 minutes.
2. Cook the zucchini with 1 tbsp water in the microwave with 450 W for about 5 minutes. Separate the egg yolk from the white.
3. Mash the potatoes with some potato water, milk, margarine and the egg yolk. Flavour with nutmeg, salt and pepper.
4. Beat the egg white until stiff and add.
5. Fill the half of the potato mash into an oven-proof dish and spread with the zucchini. Spread with the herbs and pepper.
6. Add the tomato paste to the rest of the potato mash and fill on the zucchini. Sprinkle the cheese over the mash..
7. Bake in a pre-heated oven with 180°C / 350 °F about 10 minutes.

Baked potato boats
Serves 2:

• 500 g / 1 ¼ lb Potatoes
• 2 spring onions, chopped
• 50 g / 2 oz mozzarella cheese, low-fat, chopped
• 1 tsp oil
• herbal salt
• pepper

1. Wash the potatoes and cook in salt water about 20 minutes. Drain, cut in halves and lay on a baking tray covered with baking paper with the cut end upwards.
2. Mix spring onions, mozzarella cheese and oil. Divide the mixture on the potatoes and bake in a pre-heated oven at 180-200°C / 350-400°F about 10-15 minutes.

Potatoes with mozzarella cheese
Serves 2:

• 500 g / 1 ¼ lb potatoes
• 3 tomatoes, sliced
• 75 g / 3 oz mozzarella cheese, low-fat, sliced
• Gourmet-Mix (Art.Nr. 4952 )
• Basil leaves

1. Wash the potatoes and cook in salt water about 20 minutes. Drain, cut in halves and lay on a baking tray covered with baking paper with the cut end upwards.
2. Lay 1 or 2 tomato slices on each potato half. Sprinkle with the mixed spices.
3. Lay the mozzarella cheese on the tomatoes. Wash and drain the basil leaves and lay on the tomatoes and fix with a tooth pick.
4. Bake in a pre-heated oven at 180-200°C / 350-400°F about 10-15 minutes.

Potato and mustard curry
Serves 1:

• 500 g / 1 ¼ lb potatoes, peeled and chopped
• 1 onion, chopped
• 1 tsp oil
• 200 ml / 7 fl oz water
• 1 tsp vegetable soup, instant
• 300 g / 11 oz mixed vegetables (broccoli, carrots, cauliflower), frozen
• 2 tsp curry mustard from the company Schwerter Senfmühle

1. Brown the onion and the potatoes in oil and add the water and the vegetable instant soup.
2. Add the vegetable mix and simmer covered for about 15 minutes.
3. Reduce the temperature. Add the mustard. This mustard is good for thickening and for flavour.

• When you open the glass of mustard, the mustard is very fresh and hot. Please add 1 tsp of mustard at first, then taste and if you like you can add more mustard.

Potato and onion tortilla
Serves 4:

• 800 g / 1 ¾ lb potatoes
• 2 onions
• 50 ml / 2 fl oz vegetable stock
• 4 eggs
• 250 ml / 8 fl oz milk
• salt
• pepper
• paprika powder
• 50 g / 2 oz grated cheese, low-fat

1. Peel, cook, drain and slice the potatoes.
2. Peel and slice the onions. Brown in a saucepan (usable also as an oven dish) without any fat, add the vegetable stock and cook for about 5 minutes. Add the potatoes and mix.
3. Mix the eggs and the milk and flavour with salt, pepper and paprika powder. Bake in a pre-heated oven at 175°C / 350°F for about 20 minutes.
4. Spread with the cheese and bake again for another 5 minutes.

• Serve warm or cold with a green salad.

Eggs sunny side up with turnip mash
Serves 2:

• 500 g / 1 ¼ lb potatoes, peeled & chopped
• 500 g /1 ¼ lb turnip, peeled & chopped
• 300 g / 11 oz carrots, peeled & chopped
• 1 litre / 4 cups vegetable stock
• 1 tsp low-fat margarine
• salt
• pepper
• nutmeg
• 1 onion
• 1 tsp oil
• 1-2 fried eggs sunny-side up per person
• parsley

1. Mix the potatoes, turnip, the carrots and the vegetable stock, cover and cook for about 25 - 30 minutes.
2. When all the ingredients are done, pour most of the water off. Add margarine and mash with a potato masher (not with a mixer). Flavour with salt, pepper and nutmeg.
3. Peel and slice the onion. Brown in the oil.
4. Serve the fried eggs with the mash and the onion rings and decorate with parsley.

Jacket potatoes with chives quark
Serves 4:

• 1 kg / 2 ¼ lb small new potatoes

• 500 g / 1 ¼ lb low-fat quark
• 1 bunch of chives
• 1 bunch of parsley
• herbal salt

1. Wash and clean the potatoes. Cook in salt water for about 15-20 minutes.
2. Meanwhile mix the quark with some cold water. Wash the chives and cut into rings. Wash and chop the parsley. Mix quark with chives and parsley and flavour with herbal salt.

Spicy dumpling bake
Serves 2:

• 2-3 dumplings per person (packet)
  (bread dumplings and dumplings half & half)
• 3 tsp vegetable fat
• 1 big onion, chopped
• 1 yellow bell pepper, sliced
• 2 zucchini (350 g / 12 oz), chopped
• 1 tin / can tomatoes (850 ml / 1 ½ pints)
• ½ tsp Sambal Oelek
• 1 tsp Fondor
• 1 tsp oregano, dry
• salt
• 4 eggs
• 2 tbsp milk
• 50 g / 2 oz Pecorino cheese, grated
• 2 tbsp fresh leaves of thyme

1. Cook the dumplings according to instructions, take out of the bags, cool and slice. Brown the slices in 2 tsp vegetable fat and put aside.
2. Heat 1 tsp of vegetable fat in a saucepan. Brown the onion, bell pepper and zucchini. Add the tomatoes with the juice and simmer for 5-10 minutes. Flavour with Sambal Oelek, Fondor and oregano.
3. Mix eggs, salt, milk, cheese and thyme.
4. Divide the dumpling slice on the vegetables and sprinkle with the egg mixture.
5. Cover the sauce pan and simmer until the eggs are curdled or bake in a pre-heated oven at 200°C / 400°F about 10-15 minutes.

• Bread dumplings are better, because are more solid when you cook them and you can slice them better to brown the slices and the flavour is spicier.

Filled potatoes
Serves 2:

• 500 g / 1 ¼ lb potatoes
• ½ bunch of chives
• 4 tbsp cream cheese, low-fat
• 2 tsp Dijon-mustard
• 1 tsp honey
• salt
• pepper
• 2 slices cheese, 25 % fat in dry matter

1. Wash the potatoes and cook in salt water about 20 minutes. Drain, cut in halves and scoop out. Lay on a baking tray covered with baking paper with the cut end upwards.
2. Wash and slice the chives into rings. Mix with cream cheese, mustard and honey and flavour with salt and pepper.
3. Fill the mixture into the potatoes. Chop the cheese and divide on the potatoes. Bake in a pre-heated oven at 180-200°C / 350-400°F about 10-15 minutes.

Potatoes with sheeps cheese
Serves 2:

• 750 g / 1 ¾ lb potatoes
• 1 onion, sliced
• 1 tsp olive oil
• salt
• 200 g low-fat sheeps cheese
• 3 tbsp milk
• 150 g low-fat yoghurt
• nutmeg
• fresh marjoram, chopped

1. Peel and slice the potatoes, dry with a paper towel.
2. Heat the oil in a oven-proof saucepan. Brown the onion, add the potatoes and brown. Flavour with salt. Simmer covered over medium heat for about 15 minutes.
3. Mix cheese, milk, yoghurt and egg and flavour with salt and nutmeg. Spread the marjoram on the potatoes. Sprinkle with the cheese mixture and bake in a pre-heated oven at 180°C / 350°F for about 20 minutes.