Vegetable – Curd Cheese Casserole
Ingredients: 250g potatoes, 250g carrots, 2 leek stalks, 1 green pepper, 250g of curd cheese, 2 eggs, 100g of bleu cheese
Directions: Clean pepper and cut into slices, allowing to cook in salt water for 5 min. Drain and place in a casserole dish. Stir up the curd cheese with eggs and bleu cheese, add pepper and pour over the vegetables. Bake for 20 minutes at 200 degrees C.

Baked Cheesy Potatoes
Ingredients: 800g potatoes, ¼ kg low-fat curd cheese, 3 bundles of chives, 150g Emmentaler cheese, 2 eggs, salt, nutmeg, a little lard
Preparation: Boil and peel the potatoes. Dice the chives. Cut the Emmentaler into small cubes, or grate on a large grater. Mash potatoes with a fork. Mix up the curd cheese, chives, Emmentaler and eggs. Season heavily with salt and nutmeg. Turn mixture into a greased baking dish and baked for about 25 minutes at 200 degrees C. A green salad serves as an excellent side dish.

Noodle Casserole for 4 people
Ingredients: 250g of noodles, 4 tbsp. tomato paste, 8 tbsp. whipping cream, salt, pepper, 500g mushrooms, 2 onions, 2 cloves of garlic, 2 tbsp. oil, 750g tomatoes, 100g grated cheese
Directions: Cook the noodles, mix with tomato paste, whipping cream, salt, pepper. Thinly slice the mushrooms and onions, sauté with the garlic cloves in oil, season. Drain the tomatoes and cube. Pour ingredients into a casserole dish, sprinkle with cheese and bake about 20 minutes at 225°C.

Zucchini Quiche with Fromage Frais
Dough: 200g flour, 100g butter, 1 egg, salt, lard for the pan
Topping: 750g zucchini, 200g fromage frais, 2 eggs, 2 tbsp. oil, 100g Gauda, 2 bunches of parsley, 2 bunches of marjoram, salt, white pepper, grated nutmeg, 20g butter, 1 tomato
Preparation: Kneed the flour, lard, egg and salt into a smooth dough. Wrap and allow to stand for 20 minutes. Rinse the zucchini, grate half of it. Kneed together thoroughly the fromage frais, eggs and 2 tbsp. oil. Mix in the coarsely grated cheese. Season with salt, pepper and nutmeg. Roll out the shortcrust dough between two sheets of plastic wrap until it is the size of a pan (28 cm). Grease the pan and lay out the dough inside it. Spread out the zucchini on top. Bake in a pre-heated (200°C) oven for about 40 minutes. Cut the remaining zucchini into thin slices. Heat up the lard and briefly sauté the zucchini in it. Season with salt, pepper. Wash the tomato and dice. Garnish the quiche with zucchini slices and diced tomatoes.

Fried Camembert
Ingredients: 200g Camembert (two whole pieces), paprika, 40g flour, 1 egg, 500g breadcrumbs, cooking fat
Preparation: Scrape off the outer coating of the Camembert without totally removing the crust. Cut each piece into two halves and sprinkle with paprika. Dip in the flour, whisked egg and breadcrumbs. Heat cooking fat to around 170°C, then fry the Camembert until a golden yellow. Serve with white bread or on toast, as well as with lemon wedges, fried parsley or a lead salad.