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Place the wrapped potatoes on the bak-
ing sheet. Bake at the second level from
the bottom at 180 °C with top and bot-
tom heat for about 40-60 minutes. Dur-
ing the last 10 minutes, open the foil
and finish baking the potatoes. Sprinkle
the hot potatoes with the chopped pars-
ley and serve in the foil. TIP: You can
also fill the potatoes with onion rings
and a little garlic. Also, try sprinkling
some caraway seed between the slices.
Baked potatoes in foil
Preparation time: 50 minutes
Ingredients: 4 potatoes (500 g), 1 tsp oil
Preparation: Wash the potatoes and
clean thoroughly with a vegetable brush.
Poke several holes in the potatoes with
a fork or cut a cross in the skins. Wrap
each potato in a piece of the aluminum
foil. Place the wrapped potatoes on the
baking sheet. Bake at the second level
from the bottom at 180 °C with top and
bottom heat for about 40-60 minutes.
After baking, open the foil at the top, lift
the skin where it was cut and top the po-
tatoes with dressing, made for example
from curd cheese or yogurt, sour cream
and herbs. TIP: Baked potatoes are an
ideal accompaniment to steaks and per-
fect for a barbecue or garden party. They
can be eaten with salt only, or with herb
or garlic butter.
Apple rice casserole
Preparation time: 60 minutes
Ingredients: ¾ l milk, 1 pinch salt,
175 g round grain rice, 1 envelope va-
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nilla sugar, 2 eggs, 2 TBSP sugar, 500 g
apples, 1 TBSP lemon juice, 3 TBSP
powdered sugar, butter for the form
Preparation: Parboil the rice with the salt
and milk in a pot on the stove and sim-
mer about 30 minutes until the liquid
has been absorbed. Whisk the eggs with
the sugar and vanilla sugar and mix in
with the rice. Peel the apples, core and
slice thin. Put the rice and the apples
in the buttered casserole form in layers
so that the top layer is apples. Drip lem-
on juice on the top layer of apples and
sprinkle with powdered sugar. Place the
casserole form in the oven on the grate
at the second level from the bottom;
bake at 180 °C with top and bottom heat
for about 20 minutes. TIP: For a fluffier
casserole, separate the eggs, beat the
whites until stiff and fold into the rice.
Curd cheese pudding
Preparation time: 70 minutes
Ingredients: 500 g canned apricots (or
other fruit), 500 g low fat curd cheese,
¼ l sweet cream, 2 eggs, 3 TBSP sugar,
1 envelope vanilla sugar, 1 envelope va-
nilla pudding, butter for the form
Preparation: If available, use an oval
casserole form with a maximum length
of 26 cm. Butter the form and cover the
bottom with the apricots. Whisk the curd
cheese, cream and eggs, for example
using an ESGE hand blender. Gradually
add the sugar, vanilla sugar and pudding
powder and make sure to mix everything
well. Spread the cream mixture over the
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