You will need:

spaghetti

2 tomatoes

1 clove of garlic

olive oil

1 teaspoon of butter

basil

salt, pepper

cheese

Put water on to boil for the pasta, add 1 tablespoon of salt. Finely slice garlic, chop tomatoes into small cubes. Put the spaghetti in to cook. Heat 1 tablespoon of olive oil in a pan, add the garlic, and sauté for about a minute. Add tomatoes, stir, season with salt and pepper. Let simmer. Grate cheese. Drain the spaghetti. Add butter in the pan with the sauce, stir, add the spaghetti. Serve with cheese on top, garnish with basil.

You will need:

1 scant cup of medium-grain rice

½ litre stock (large jug)

1 onion

1 cup of peas

2 tablespoons of butter

chunk of parmesan

olive oil

salt

Finely dice the onions. Heat 1 tablespoon of olive oil in a pan and sauté the onions. Add rice and sauté for about 1 minute. Pour 1 ladle of stock onto the rice, season with salt and pepper. Keep stirring while the mixture bubbles gently. Keep adding the stock. Then add peas, butter, a handful of grated parmesan and stir. Serve with cheese on top.

You will need:

wholegrain rolls

2 slices of ham

leaves of lettuce

1 tomato

2 tablespoons of cream cheese

herbs (chives, parsley, anything else...)

Chop the herbs and mix with the cream cheese. Slice tomatoes. Cut the rolls in half lengthwise and cover both halves with the curd spread. Add ham, tomato, and lettuce. Then cover with the other half of the roll.

You will need:

1 cup of milk

4 tablespoons of (fine) oats

½ cup of blueberries

1 tablespoon of honey

Pour milk in a pot, add oats and boil. Mash the blueberries with a fork and add to the pot together with the honey. Cook until the porridge thickens, then pour into bowls and garnish with fresh blueberries.

You will need:

2 apples

1 package of vanilla p

udding

1 bowl of ladyfingers,

broken into 1-inch pieces

1 jar of creamy white

yoghurt

1 teaspoon of cinnamon

2 tablespoons of honey

Peel and grate the apples. Place into a pan, cover with about ½ cup of water, add honey and cinnamon. Bring to a boil and keep boiling. Dissolve the pudding mixture in ½ cup of water, add to the apples in the pot and cook for about 1 minute. Line glasses or bowls with ladyfingers, cover with the apple mixture, continue with another layer of ladyfingers and cover with the apple pudding. Top with a heaping tablespoon of yoghurt.

You will need:

10 dates

handful or ½ cup of walnuts

1 tablespoons of cocoa

grated coconut (also a handful or ½ cup)

Chop the nuts and dates in a food processor, add cocoa. Form balls from the mixture, coat in coconut or cocoa.

You will need:

puff pastry

cheddar (half a cup)

mozzarella (half a cup)

1 sprig of thyme

1 egg

Unwrap the puff pastry. Break the egg into a bowl, whip and brush the pastry with it. Grate both types of cheese, mix and add the thyme. Cover one half of the pastry with the cheese mixture and cover with the other half. Cut into strips about 1 inch wide. Roll each strip into a spiral and place onto a baking sheet lined with baking paper. Bake for approximately 15 minutes, until golden.

You will need:

1 bowl of salad greens

1 egg

3 radishes

2 tablespoons of seeds (e.g., sesame, pumpkin)

honey

lemon

olive oil

salt, pepper

Hard-boil the egg (10 min.). Rinse the greens and radishes. Cut radishes into thin slices. Peal the eggs and cut into wedges. In a small bowl, mix 1 teaspoon of honey with 2 tablespoons of olive oil and 2 tablespoons of lemon juice, add salt and pepper. Arrange radishes and eggs on the lettuce in the bowl. Pour the dressing over it and sprinkle with seeds.

You will need:

2 eggs

2 tablespoons of yoghurt

1 tablespoon of butter

1 teaspoon of mustard

salt, pepper

bread

Hard-boil the eggs for 10 minutes. Once boiled, peel and cut them in half and take out the yolks. Mash the yolks with a fork, add yoghurt and mustard. Season with salt and pepper. Dice the egg whites finely and add to the mixture. Spread the mixture on bread.

You will need:

1 egg

½ cup of plain flour

½ cup of milk

pinch of salt

oil

handful of fresh strawberries

strawberry jam

whipping cream

Mix the pancake ingredients in a bowl (eggs, flour, milk, salt, and oil) with a whisk, making a smooth batter. Place a drop of oil in the pan and cook the pancakes. Pour the batter in with a ladle, cook for a while and the turn using a spatula. Slice the strawberries. Cover the cooked pancakes with strawberry jam, fold into quarters. Top with strawberries and decorate with whipped cream.

You will need:

3 cloves of garlic

1 tablespoon of butter

1 small onion

2 potatoes

2 cups of stock

½ cup of cream

salt

Peel the potatoes and cut into cubes. Finely dice the onions and cut garlic into thin slices. Sauté the onions in the butter, add garlic, potatoes, and stock. Season with salt. Boil for 15 minutes, until soft. Puree in a blender until smooth and add the cream.

You will need:

1 package of curds (250 g)

1 cup of flour

1 egg

1 jar of jam

confectioner's sugar

Pour the flour in a bowl, add the curds and egg yolks. Make dough and roll out thin. Cut the rolled-out dough into squares. Place a teaspoon of jam in the middle of each square. Fold the squares diagonally in half, forming triangles. Press the edges down with a fork. Place the pastries onto a baking sheet lined with baking paper, brush with the remaining egg whites. Bake for about 15 minutes, until golden. When finished, sprinkle the pastries with sugar and serve.

You will need:

1 tablespoon of cocoa

1 cup of ladyfingers

2 tablespoons of honey

2 tablespoons of butter

2 tablespoons of milk

Coconut / ground nuts / cocoa for coating

Grind the ladyfingers into fine crumbs, add cocoa, honey, and butter. Mix thoroughly and shape balls. Coat the balls in coconut, cocoa, or nuts.

You will need:

1 cup of finely ground wholegrain spelt flour

2 tablespoons of olive oil

pinch of salt

½ cup of tepid water

½ cup of tomato passata

1 teaspoon of oregano

cheese

ham

pepper

cherry tomatoes

olives

slices of mushrooms

Place the flour in a bowl, add the olive oil and salt, and gradually add water, making into dough. Work into a smooth dough until it no longer sticks. Form small balls from the dough and roll them out into thin rounds. Mix tomato passata with oregano. Cover the dough rounds with the tomato base, sprinkle with cheese and add toppings to your liking. You can make them look like faces: tomatoes and olives for eyes, pepper slices for the smile.

You will need:

1 cup of oats

¼ cup of hazelnuts

¼ cup of coconut slices

¼ cup of almonds

2 tablespoons of pumpkin seeds

2 tablespoons of sunflower seeds

2 tablespoons of honey

2 tablespoons of coconut oil

1 tablespoon of cocoa

Combine all dry ingredients in a bowl, add coconut oil and honey. Mix. Spread on a baking sheet lined with baking paper and bake for approximately 30 minutes at 160 degrees. Stir half-way through baking. Store in a sealed container, serve with white yoghurt.

You will need:

1 medium-sized baguette

1 package of fresh goat cheese

1 pear

handful of walnuts

several sprigs of thyme

1 tablespoon of honey

Cut the baguette into thin slices, covering each with goat cheese on one side. Cut the pear into quarters, take the core out, and cut into fine slices. Place the pear slices on the baguette with goat cheese, several pieces of walnuts, and a small sprig of thyme. Drizzle with honey.

You will need:

1 cup of raspberries

½ cup of fine oats

1 tablespoon of chia seeds

1 package of curds

2 eggs

½ cup of water

2 tablespoons of butter

2 tablespoons of honey

1 teaspoon of baking powder

1 teaspoon of cinnamon

1 cup of raspberries

Whip the eggs with the honey and melted butter until stiff. Add the curds. In another bowl, mix the oats, baking powder, cinnamon, and chia seeds. Combine the two mixtures, adding raspberries at the end of mixing. Spoon into muffin tins, bake for 20-30 minutes until golden brown, at 180 °C.

You will need:

2 cups farfalle pasta

1 shallot

1 cup of cooking cream

½ cup of ground gouda

½ cup of ground cheddar

1 tablespoon of butter

chives

salt

Put water on to boil for the pasta, salt with 1 tablespoon of salt. When the water starts boiling, place the pasta in and cook for 8 minutes. Finely dice the shallots and let sauté in the butter, until golden. Add both types of cheese and the cream and cook until dissolved. Drain the pasta and add to the pan with the sauce, mixing thoroughly. Serve garnished with fresh chives.

You will need:

1 cup of oats

4 tablespoons of cold butter

pinch of salt

2 cups of cherries

3 tablespoons of coconut sugar

Cut butter into small pieces. Pulverise the oats in a food processor, turning them into flour. Mix the flour, butter, and salt in a bowl, making short pastry. Wrap the pastry in foil and let rest in the fridge for a while. While the pastry rests, pit the cherries and sprinkle with coconut sugar. Roll the pastry out into a circle and put on a baking sheet lined with baking paper. Place the cherries in the centre and fold the edges of the pastry over them. Bake for 30 minutes at 180 °C.

You will need:

1 tin of coconut milk

1 tablespoon of honey

3 tablespoons of chia seeds

Fruit you find at home

(raspberries, banana, pear)

Shake the coconut milk tin well, before you open it. This pudding is best made in jars that can be sealed. Divide the milk among the jars and place seeds and honey in each. Then close the jars and shake well so that the contents mix. Place in the fridge for about two hours. You can shake them to mix them again while they cool. Before serving, garnish each jar with fresh fruit.

You will need:

3 large potatoes

1 tablespoon of olive oil

1 pinch of salt

2 sprigs of rosemary

several sprigs of thyme

1 cup of sour cream

pinch of salt

bunch of chives

Cut potatoes lengthwise, first in half and then into quarters and eighths. Place the potato wedges on a baking sheet, drizzle with olive oil, sprinkle with salt and herbs. Mix thoroughly using your hands. Bake for approximately 20-30 minutes at 180 °C. While the potatoes bake, prepare the dip. Chop the chives finely, add them and a bit of salt into the sour cream. Take the potatoes out of the oven and serve with the dip.

You will need:

½ cucumber

1 lemon

1 tablespoon of honey

several sprigs of mint

ice

sparkling water

Rinse the cucumber and cut into thin slices. Squeeze the juice from the lemon into a jug, add honey and mix. Add the cucumber slices, mint, ice, and fill to the top of the jug with sparkling water.

You will need:

Bowl of plums

½ cup of fine oats

3 tablespoons of honey

4 tablespoons of almond flour

2 tablespoons of coconut oil

½ teaspoon cinnamon

Halve the plums, removing the stones, and cut them into wedges. Place them on the bottom of an oven-proof dish. Mix all of the remaining ingredients to make streusel. Cover the plums with the streusel. Bake for 30-40 minutes at 180 °C until the top is golden brown. You can serve with vanilla ice cream.

You will need:

1 cup of oat flour

1 cup of ground walnuts

2 cups grated carrots

2 teaspoons of baking powder

1 tablespoon of gingerbread spice mixture

pinch of salt

3 eggs

5 tablespoons of date syrup

½ cup of cream cheese

½ lemon

1 tablespoon of date syrup

In a bowl, mix ground walnuts, oat flour, baking powder, salt, and spices. In another bowl, whip eggs with date syrup. Add the grated carrots. Add the dry ingredients, mixing. Bake in a cake mould for about 40 minutes at 180°C. Mix cream cheese with lemon juice and a tablespoon of date syrup and spread over the cake once it cools.

You will need:

1 aubergine (eggplant)

1 zucchini

4 medium-sized tomatoes

2 medium-sized potatoes

Several sprigs of thyme

1 tin of chopped peeled tomatoes

1 red onion

2 cloves of garlic

salt

pinch of pepper

olive oil

First prepare the sauce. Finely dice the onions and sauté in olive oil. Add sliced garlic, sauté for another minute, and in the end add tomato puree. Season with salt and pepper. You can put vegetable trimmings in the sauce. Cut the zucchini, aubergine, potatoes, and tomatoes into thin slices. Cover the bottom of an oven-proof dish with the sauce and arrange the vegetables on top of it, alternating colours and kinds. Sprinkle the vegetables with olive oil, salt slightly, and sprinkle with thyme leaves. Cover the top with baking paper and bake for about 45 minutes.

You will need:

4 bananas

1 tin of coconut milk

1 tablespoon of cocoa powder

Place peeled bananas, coconut milk and cocoa in a blender. Blend until smooth. Pour the mixture either into popsicle moulds or one larger box. Let freeze for at least 6 hours.