Emmentaler Pie
Dough: 150g flour, 80g butter, 1 egg, 1 pinch of salt
Filling: 250g Emmentaler cheese, 150g bacon or ham, 50g butter, ¼ l sour cream, 2 eggs, 150g mushrooms, 1 onion, 1 ½ green peppers, 1 bunch of parsley, nutmeg, pepper, salt
Allow dough to stand for ½ hour, poke surface of the dough with a fork, bake in the oven for 10 minutes at 200° C.
Directions: Sauté the onion, bacon and mushrooms, then add the green pepper, pepper, nutmeg, salt and parsley. Mix the sour cream and eggs, stir together vegetable mixture, the cream and the Emmentaler, spreading on the pre-baked dough and baking for about another 30 minutes at 180° C.

Rice Rissoles
Ingredients: 600g of cooked round-grain rice, 50g butter, 2 egg yolks, 1 egg, 1 small onion, salt, pepper, marjoram, 1 bunch of diced parsley, 300g smoked pork, 1 tbsp. of fine flour, flour, eggs and breadcrumbs to coat, lard for frying.
Directions: Finely chop the pork and onion. Thoroughly beat up the butter with the 2 yolks and the whole egg. Stir the butter mixture up with the cooled, dry rice, the smoked pork, onions and flour. Then season and thoroughly mix with the salt, pepper, parsley and marjoram. Make rissoles from this mixture, which you will then coat in flour, eggs and breadcrumbs. Heat the lard in a casserole and, with the rissoles almost floating, fry until done.

These rice rissoles are served with fresh seasonal salads.
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Robbers’ Schnitzel
Ingredients: 5 pork schnitzels , 5 slices of Gauda, salt, pepper, 1 tbsp. of Knorr beef bouillon, 1 beaker of crème fraiche , herb-butter seasoning, paprika seasoning
Directions: Tenderize the schnitzel as usual, season and sear. Pour water over the top, stirring in the Knorr bouillon and braising for 10 minutes, Lay the Gauda on top of the schnitzel and sprinkle with paprika and herb-butter seasonings. Place the lid on the pan until the cheese melts. Fold half of the crème fraiche into the sauce, spooning the rest onto the schnitzel and serving immediately.

Cabbage Roast with Bacon
Ingredients: 500g of green cabbage, 400g of ground meat, 1 tsp. of caraway seed, salt, 2 onions, 1 tbsp. of sweet paprika, 1/8 l of whipping cream, 4 tbsp. of fine oatmeal, black pepper, 1 tbsp. butter, 100g of cooking bacon
Directions: Clean the cabbage, add to boiling water with caraway and salt, boiling for 10 minutes, then drain. Peel onions and dice, mixing with the ground meat, paprika, cream and oatmeal. Add pepper to taste. Grease a casserole dish with butter. Coat with cabbage leaves, retaining the same amount for the top. Chop up the remaining cabbage and mix into the ground meat, then add the casserole. Lay cabbage leaves on top and cover with bacon slices. Place herb roast in the center of your pre-heated oven (200°C) and bake. Sprinkle with parsley. Serve with mashed potatoes.