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Spread sour cream onto Tarte Flambée base and season.
Top evenly with onions, bacon cubes and Emmental cheese.
Preheat the oven to 200°C and bake the Tarte Flambée for approx. 15 minutes.
Top the baked Tarte Flambée with spring onion rings.
Cook potatoes in plenty of salted water, peel and let cool, then slice.
Melt butter in a frying pan, saute onions and ham lightly, then add potatoes.
Fry until golden brown, season with salt and pepper and serve with chives sprinkled over.
Cook spaghetti in plenty of salted water al dente.
While the spaghetti is cooking, saute the ham and onion in the oil, dust with flour, and deglaze with the broth. Stirring constantly, bring the sauce to the boil, add the cream, and adjust seasoning, then bring to the boil again. Mix noodles with sauce, garnish with chives, and serve.
Mix oil, lemon juice, and mustard and season to taste with salt, pepper, and sugar. Combine the remaining ingredients with the dressing and serve.
Tip: cucumbers, artichokes, herbs, olives, etc. can be added as desired
Toast the bread and spread slices with mayonnaise.
Top one of the slices with lettuce, tomato, cucumber, bacon, and garden cress.
Place the second piece of toast on top, slice diagonally, and serve.
Cross 3 pieces of bacon in each of the 12 muffin tin cups.
Crack 1 egg into each cup, season and bake for 20 minutes at 180°C.
Top with chives.
Thaw the donuts at room temperature for approx. 45 minutes.
Sprinkle sugar on the bacon, fry it in the pan and roll loosely.
Stick the bacon slices into the donut and fix it with a skewer.