Swiss Apple Pie (my version)

Yields 1 pie of approx. 30 cm diameter

Ingredients:
1 rolled out cake batter or puff pastry
3-4 apples
3 Tbsp ground hazelnut
2 Tbsp sugar
1 dl milk
1 egg
ground cinnamon

Instructions:
Preheat oven to 200°C.
Lay cake batter or puff pastry on a round cake pan, make sure to create some border.
Spread the ground hazelnut, 1 Tbsp sugar and some ground cinnamon on base.
Peel and pit apples and cut them into slices. Distribute evenly on cake base and sprinkle them with a bit more cinnamon.
In a cup, mix milk, egg, and 1 Tbsp sugar. Spread the mixture on top of the pie, roll down borders slightly and bake in oven for 35 min.
Can be eaten cold or warm - if desired with a scoop of vanilla ice cream! :-)

Chili con Carne

Ingredients:
300 g beef, diced
300 g pork, diced
1 carrot
1 onion
1 garlic clove
1 peperoncino (to your preference, mild/ medium/ hot)
1 red bell pepper
1 yellow bell pepper
1 handful parsley
200 g canned, drained kidney beans
300 g tomato puree
0.5 dl vegetable broth
1 tsp cinnamon powder
1/2 tsp coriander powder
1/2 tsp cumin seeds
1 lime
olive oil
salt
pepper

Instructions:
Peel the onion, the carrot and the garlic clove and dice into tiny pieces (ca. 1 sq mm). Wash the peperoncino, remove the stem and the seeds (unless you want it really spicy) and cut into tiny pieces. Set aside 1 tsp of peperoncino.
Wash the bell peppers, remove stems and seeds and cut into stripes then into squares.
Chop the parsley and scrape the skin of the lime.
Heat some oil in a large pan over high heat, add the onion, carrott, garlic and peperoncino, and turn heat down to medium. Deglaze and let cook for approx. 5 minutes.
Add the bell pepper, stir and let cook for an additional 10 minutes.
In the mean time, in a wide pan, heat some oil with the tsp peperoncino you previously set aside. Once the pan is hot, add the meat and sauté for 5 minutes.
Transfer the meat into the vegetables. Add tomato sauce, chopped parsley, cinnamon, coriander, cumin, and the lime zest. Top with the broth, stir and cover with the lid.
Let it cook for approx. 50 minutes on medium-low heat, stirring here and there to ensure it doesn't stick to the bottom.
Finally, add the kidney beans and stir again. Let it cook for an additional 10 minutes.
Serve hot.

Cheese oregano muffins

Ingredients for 16 muffins:

150 g almond meal

80 g flaxseed meal

2 tsp baking powder

1 tsp salt

2 eggs

50 g coconut butter

150 g pureed zucchini (approx. 1 medium zucchini)

100 g grated Emmentaler cheese + a little extra for deco

1-2 dl water

2 tsp oregano

1/4 tsp nutmeg

pepper to taste

Instructions:

Pre-heat oven to 180°C.

Fill a saucepan with water and bring to a boil. Add zucchini (also cut in pieces if it doesn't fit) and boil for approx. 10 min or until soft. Puree in a blender or your preferred tool. Set aside to cool.

Melt the coconut butter in a bowl and set aside to cool slightly.

Meanwhile, combine all dry ingredients (except the cheese) in a separate bowl and stir to combine.

Add cheese and stir.

Add the eggs and the pureed zucchini to the coconut butter and whisk until combined. Pour the mixture into the dry ingredients and stir until the batter is smooth. Slowly add water as you combine, making sure the batter doesn't get too wet. Maximum 2 dl, 1 dl for a drier consistency.

Line a muffin pan with paper muffin cups, fill each cup with approx. 1 Tbsp of batter and sprinkle with the extra Emmental cheese.

Bake in oven for approx. 25-30 min.