• 6 big Potatoes (200 g each)
• 100 g Bacon
• 100 g Gouda (shredded)
• 200 g Herb fresh cheese (Philadelphia Cheese)
  
• 2 Tbsp. Sour Cream or Creme Fràiche
• 1 Eggyolk
• Salt
• Pepper
• 1 Tbsp.Cumin
• 1 Tbsp. Lemon Juice
• 1 bundle Parsley

Cooked Potatoes with skin for about 25 Minutes. Pour Off Water, cut lengthwise and scoop out. Cut Bacon in strips and roast for a few Minute. Mix Potato Mash with the rest of the Ingredients and chopped Parsley. Fill in the Potatoes. Lay Bacon on the top. and bake in a preheated Oven (Electric Stove: 225 Degrees) for about 5 Minutes.

Serve with Salat

• 2 Zucchini
• Salt
• 1 Onion
• 1/2 red Bell Paprika
• 2 Tbsp. Butter
• 4 Zwieback
(If you don't have it, use Bread Crumbs)
• 100 g Gouda
• Black Pepper
• 1-2 Tbsp. Sweet Cream or Beef Broth
• 1 Package Tomato Sauce with Herb (much better if you have self made sauce)

Wash Zucchini, cut into halve length, each half into two pieces. Scoop out and steam the pieces in saltwater for about 5 minutes. Chop the meat of the Zucchini, steam in butter for 5 minutes with Onion and Paprika cubes together. Mix Zwieback (or Bread Crumbs) with Gouda Cheese in cubes. Add salt and pepper. Add 1-2 Tbsp. Sweet Cream or Broth if the mixture turns out too firmly. Fill the scooped out Zucchini with the vegetable mixture. Fill a Fireproof Dish with Tomatosauce and put Zucchini in it, bake Zucchini in the pre-heated baking-oven with 200 degrees 10 minutes.

Serve with mixed salad and rice

Tip:
The filling becomes stronger taste, if you mixed 1/2 crushed garlic toe.

• 1 Chinese Cabbage
• 250 g Corned Beef
• 1 Onion
• 1 Spice Cucumber
• 1/2 red Bell Paprika
• 1 Egg
• 3 Tbsp. Bread Crumbs
• 1/2 Tsp. Salt
• 1 knife point black Pepper and Cayenne Pepper (each)
• 50 g Bacon
• 1 Onion
• 1 Garlic toe
• 1/4 Beef Broth (instant)
• 2 Tbsp. Oil
• 1 Tsp. Flour
• 2 Tbsp. Sweet Cream
• 3 Tbsp. Tomatopaste

From the Chinese Cabbage separate 8 large leaves (sheets), wash and blanch for about 3 minutes in 1 liter boiling saltwater, drip off and lay each 2 leaves in a plate.

Cubes the Corned Beef, the Onion, the cucumber and the Paprika, mix with egg, bread crumbs, salt, pepper and Cayenne pepper, spread it on Cabbage leaves (sheets).

Form the Cabbage to like meat-roll and lash with thread.

Cut the bacon, peeled onion and garlic in a small cubes. Heat up the Beef Broth. Heat the oil in a pot roast the bacon, Onion and garlic cubes glassily and put the roll and let stew for a few minutes. Add the Broth and cook for 20 minutes.

Mix the flour with the cream and tomato paste, taste the sauce.

Serve with Mashed Potatoes