Ingredients: 250 g pumpkin, coarsely grated, 200 g sugar, grated lemon rind, 5 eggs, 180 g flour, 10 g baking powder, 200 g ground hazelnuts, 125 g soft butter

Preparation: Separate the eggs, then beat egg whites until very stiff. Mix remaining ingredients and fold whites into batter. Pour into a buttered and floured cake tin. Bake at 180 °C in preheated oven about 35-40 minutes. Let the cake cool down and dust it with powdered sugar.

Ingredients: (for about 8 portions) 1 tin white beans (800 g), 3 or 4 slices of white bread, 1 onion, 2 cloves of garlic, 250 mg sour cream, salt, pepper, marjoram, thin strudel dough from the package (120 g), lard for frying and baking

for the chive sauce: 250 g sour cream, 2 tablespoons finely chopped chives, 1 teaspoon squeezed garlic, shot of lemon juice, salt, pepper

Preparation: Cut bread into small cubes and fry with lard until golden. Chop the onion finely and fry it. Put bread cubes and roasted onion with finely chopped garlic, beans and sour cream in a bowl and season with marjoram, salt and pepper. Leave the mass in the fridge for 1/2 hour. Cut the dough with kitchen scissors into squares (approx. 20 x 20 cm) and spread the mass in portions on the strudel sheets. Fold sides of dough in over filling, then form small packages. Bake strudels in lard until golden brown. 

For the chive sauce stir ingredients and season with salt and pepper. 

Ingredients: (serves 4) 2 tablespoons lard, 600 g finely sliced green cabbage, pinch of caraway, 1 teaspoon finely chopped garlic, salt, pepper, chopped parsley, thin strudel dough, 10 g melted butter (or lard), 1 egg yolk

for the cream: 250 g sour cream, 1 tablespoon sweet paprika powder, 1 teaspoon squeezed garlic, salt, pepper, finely chopped hot red chili pepper to taste

Preparation: Roast cabbage and caraway with the lard in a high frying pan. Add garlic and season with salt and pepper. Simmer for 15 minutes, until the cabbage is soft. Leave it to cool down and add parsley. Put strudel sheets on a wetted kitchen towel and cover the dough in the middle with the cabbage. Fold sides of dough in over filling. Using the kitchen towel, gently roll dough over itself. Use the towel to slide strudel onto baking sheet. Baste with melted butter and brush with egg yolk. Bake in preheated oven at 180° C for about 20 minutes. 

For the paprika cream stir the ingredients and season with salt, pepper and chili. 

Ingredients: (serves 4) 1 large onion, 4 peeled and deseeded sweet red peppers, 1 tablespoon sweet paprika powder, 2 tablespoons tomato paste, 600 ml fish stock, 1 kg filets of catfish, salt, pepper, tabasco, dill, oil to roast

Preparation: Roast peppers with chopped onion, tomato paste and paprika powder in oil. Add fish stock and simmer for about 15 minutes, until the vegetables are soft. Puree finely. Season with salt, pepper and tabasco. Cut the catfish filets in pieces and cook them in the pepper sauce for 2 further minutes. Garnish with dill. 

Ingredients: (serves 4) 400 g filets of pikeperch and catfish, 1 smaller sweet red pepper, one yellow and one green pepper, 1 tablespoon tomate paste, 1 teaspoon sweet red paprika powder, 2 cloves of garlic, 1/2 l fish stock, 1/8 l vegetable broth, 1/8 l dry white wine, salt, pepper, hot chili, some marjoram leaves, olive oil

Preparation: Remove seeds from the peppers and dice into small cubes. Roast with finely chopped onion and garlic in hot olive oil. Add tomato paste and roast for a short time under stirring. Add paprika powder, then pour in the wine. Add vegetable broth and fish stock  and simmer for 5 minutes. Season with salt, pepper and hot chili. Remove skin of the pikeperch and remove bones of pikeperch and catfish, then cut the filets into pieces. Put the fish into the soup pot and simmer gently for further 5 minutes until tender. Garnish with fresh marjoram and serve with toasted white bread.