Allow the raisins to soak or boil them lightly and mix them with the oats flakes and wheat flour. Add oil and salt to taste. Add the water or milk until you have a thick consistency. Allow the dough to rest for thirty minutes. Dilute the mixture with milk or water until it can be stirred easily. Heat some oil in a pan and bake the cookies until they are golden brown on both sides.

Finely dice the onion. Mix the chopped onion, oats, grated cheese, egg, stock and thyme in a bowl. Add salt and pepper to taste. Allow the mixture to rest for an hour. Dilute the mixture with water or milk until it can be stirred easily. Heat some oil in a pan and bake the cookies until they are golden brown on both sides.

Ingredients:
300 gr barley
200 gr tomatoes
250 gr mushrooms
1 tablespoon butter
2 tablespoons finely chopped chives
150 gr sour cream
100 gr grated cheese
salt and pepper

Place the barley in a pot with 5 dl water and a pinch of salt. Allow it to come to the boil while keeping the lid on. Then turn the heat down low. The barley is cooked after 30 to 40 minutes. Meanwhile dice the tomatoes and slice the mushrooms. Fry the mushrooms in the butter until they are light brown. Preheat the oven at 200 degrees Celsius. Butter an oven dish. Add the tomatoes, mushrooms, chives, sour cream and half of the cheese to the cooked barley. Add salt and pepper to taste. Pour the mixture into the oven dish and sprinkle the rest of the cheese on top. Bake for 15 minutes.

Clean the rhubarb and cut it into small pieces. Place it in a pot with little water. Allow it to cook gently for about 10 minutes keeping the lid on the pot. Make the granola by gently baking 100 gr muesli in a pan with a little honey and butter. Preheat the oven at 200 degrees Celsius. Stir the jam into the rhubarb. Butter an oven dish and pour the mixture in. Sprinkle the granola over the top and place thin slices of butter all over. Bake the rhubarb pie for about 15 minutes.

Gently roast the flakes in oil. Add the onion. Add the stock and the fennel seeds. Bring it to the boil. Allow the soup to simmer for 45 minutes. Add the salt, chives and cream or milk. Finally add the grated carrots.

Put some oatmeal into a bowl. The amount depends on how hungry you are. Add apple juice until it covers the oatmeal. Stir the mixture well until the apple juice becomes cloudy. Allow the mixture to soak (do not heat) until it has the consistency of porridge (about 10 minutes). The porridge has a creamy, sweet-and-sour taste.

(This recipe was provided by the Hoffmann family.)