Mini Chocolate Cheesecake

Ingredients:

• 9 sheets of puff pastry
• 100 g chocolate (I used dark chocolate)
• 1 egg
• 70 g sugar
• 200 g cream cheese
• 1 tbsp. sour cream
• 1 tsp. lemon juice

Directions:

1. Preheat the oven to 180°C.
2. Butter 9 cupcake forms.
3. Melt the chocolate and set aside.
4. Cut each sheet of puff pastry into three pieces, roll them a little thinner and place them in the cupcake form.
5. Beat the egg and the sugar until white.
6. Add the cream cheese, sour cream, lemon juice and molten chocolate and mix until smooth.
7. Pour the chocolate-cheese-mixture into the puff pastry.
8. Bake on the medium rack for about 20 minutes.

Honey-Balsamico Sauce

Ingredients:

• 3 shallots
• 1 apple
• 1 tsp. oil
  
• 20 g butter
• 20 g flour
• 200 ml vegetable broth
  
• 3 tbsp. balsamico
• 2 tbsp. honey
• 1 twig rosemary
  

Directions:

1. Chop the shallots into thin rings. Cut the apple into small pieces. Chop the rosemary finely.
   
2. Heat the oil in a pan.
3. Sweat the shallots and apple until the shallots are lucent.
4. Set the shallots and apple to the side.
5. Heat the butter in the pan and add the flour. Slowly stir in the vegetable broth, making sure no clumps remain. Briefly bring the sauce to a boil, then remove from the heat.
   
6. Add the balsamico, honey and chopped rosemary to taste. Then stir in the shallots and apple.

We served this sauce on potatoes and medallions of pork fillet. We added the meat juices from the fillet to the sauce.

Congo Bars

Ingredients:

• 150 g butter, softened
• 3 eggs
• 200 g brown sugar (1 cup)
• 1 packet vanilla sugar (about 3 tsp.)
  
• 350 g flour (3 cups)
• 2 1/2 tsp. baking powder
• 1/2 teaspoon salt
• 100 g chocolate
  

Directions:

1. Chop the chocolate finely.
2. Preheat the oven to 180 °C.
   
3. Combine butter, vanilla sugar and brown sugar using a mixer until blended.
4. Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
5. Add flour, baking powder and salt and mix until combined.
6. Butter a baking form and fill it with the batter.
7. Bake for about 30 minutes.
   

Enchiladas

Ingredients:

• 500 g broccoli
• 250 g ricotta
• 1-2 cloves garlic
• 1 tsp cumin
• 100 g grated cheese (Gouda)
• 1 egg
• 6 tortillas
• 1 tsp. salt
• 1 tsp. pepper

Directions:

1. Cut the broccoli into small pieces. We cooked the broccoli for 3-4 minutes, but this is probably not necessary.
   
2. In a large bowl mix the broccoli, ricotta, cumin, garlic and 50 g of the cheese.
3. Stir in the egg and the salt and pepper.
4. Preheat the oven to 200 °C.
   
5. Fill the tortillas with the broccoli mixture and wrap up tightly. Place them into a casserole dish.
6. Sprinkle the rest of the cheese on top.
7. Place into the oven and bake for about 30 minutes.

This tastes good together with a tomato salad.

Vegetable Patties

Ingredients:

• 300 g zucchini
• 300 g carrots
• 2 onions
  
• 4 eggs
• 120 g flour
• 200 g cheese (Edamer)
• 60 g oats
• 2 tsp. parsley
• 2 tsp. curry powder
• 1 tsp. freshly ground pepper
• 4 tsp. paprika
• 1 tsp. salt
• oil

Directions:

1. Chop the onions, zucchini and carrots finely. We use a food processor for this.
2. Stir in the eggs, flour, oats and cheese.
3. Add the seasoning generously.
4. Heat a little oil in a pan. Spoon the vegetable batter into the pan and fry from both sides for about 2 minutes.
   

Zucchini Gnocchi

Ingredients:

• 400 g gnocchi
• 2 tsp. oil
  
• 1 zucchini
  
• 3 large tomatoes (about 300 g)
• 1 onion
• 1 clove garlic
• 100 g feta
• 2 tsp. oregano
• 1 tsp. parsley
• 1tsp. thyme
• 1 tsp. salt
• 1/2 tsp. pepper

Directions:

1. Chop the onions and the garlic finely. Cut the tomatoes and zucchini into about 2 cm cubes.
2. Heat oil in a large pan.
3. Fry the gnocchi in the pan briefly. Add the onions and garlic and fry until the onions are slightly translucent.
4. Stir in the zucchini and fry for about 3 minutes until they are soft.
5. Add the tomatoes and crumble in the feta.
   
6. Stir well. Add the herbs to taste.
   

Scarborough Muffins

Ingredients:

• 125 g flour
• 50 g oats
• 40 g chopped walnuts
• 40 g chopped almonds
• 1 tsp baking powder
• 10 g fresh yeast
• 60 g yogurt
  
• 75 ml milk

Directions:

1. In a large bowl mix flour, oats and chopped walnuts, chopped almonds and baking powder.
2. In a small bowl mix yogurt, milk and yeast.
3. Stir the two mixtures together and leave to rise for about 30 minutes.
4. Preheat the oven to 180 °C.
5. Line muffin forms with paper cups or butter the muffin forms. Add the batter to the muffin forms until 3/4 full.
6. Bake for about half an hour.

Makes about 8 muffins.
These muffins taste good with cheese.