Schnitzel

1. Make steaks from the veal and butterfly. Smash with a meat hammer until really thin. Season both sides with salt and pepper.

2. Coat in flour, egg and breadcrumbs
3. Melt a good amount of clarified butter in a pan and shallow fry the schnitzel until golden brown on both sides, while moving constantly.
4. Let drain on a rack and immediately season with salt

Bratkartoffeln

1. Slice the potatoes on a mandoline in thin slices

2. Soak/wash in ice cold water
3. Let boil until cooked 75% through
4. Add the butter to a pan and saute some minced onion. When soft add the potatoes and give some color.
5. Finish with some chopped chives

Apple sauce

1. Peel and deseed the apples, slice into small cubes.

2. Add the apple to a pan with sugar, salt, water and cinnamon stick.
3. Bring to a light boil and let simmer for 20 minutes or until the apples are soft.
4. Smash or blend into your desired consistency and let cooldown in a jar.

Stuffed tomatoes

1. Take the seeds out of the tomato and stuff with cheese, ham and more cheese.

2. Bake in the oven at 200 degrees celcius or 400 degrees fahrenheit until melted.