Beat the eggs with a hand mixer, add the salt, parsley, milk, cream and flour and mix well.
Brush a smaller, coated pan with olive oil, pour 1 ladleful of batter (or less) into the center. Spread evenly by swirling the pan, brown, turn, finish baking, transfer to a plate and keep warm.
Top 2 crepes per person with vegetables and feta cheese, fold in, garnish and serve.

Soak dried mushrooms in vegetable stock, chop fresh ones. Sauté shallots in butter in a saucepan, add mushrooms, then vegetable stock and wine, salt, pepper and cook briefly (3 minutes). Add the cream and parsley and reduce until the sauce is creamy. Season to taste with sea salt and pepper.

Make a semi-firm spinach pasta dough from the ingredients and cover with cling film and place in the fridge for 30 minutes. Then roll out to form a thin rectangle (2-3mm thick) on a well-floured pasta board.
To make the filling, sauté the onions in butter and mix with the quark and potatoes. Season with herbs and spices. Place the filling on top in 5-cm intervals with a small ice cream scoop and place the dough over the filling so that you can cut out well. Then use a fork to press the dough in around the noodle. In Carinthia, the noodles are rolled and shaped by hand.
Boil in salted water for 10 minutes, take out, drain on kitchen paper, arrange and serve with melted butter and mint.

For the filling, fry the spring onions in olive oil and season with the potato mixture, salt, spinach, sour cream, herbs and spices.
Knead the finely ground spelt flour with a pinch of salt, oil and water into a smooth dough, wrap in clingfilm and leave to rest for ½ hour. Roll out thinly on a floured cloth, then stretch out as thinly as possible using floured hands. Cut away the edges of the dough. Place the filling in the center of the dough, fold the dough in with the help of the cloth, place on a baking tray, and bake at 180-200 degrees for about 20 minutes.
Serve in portions with a serrated knife and garnish.

Clean and chop the fresh vegetables. Sauté the finely chopped onion in olive oil, add the vegetable stock, cover and simmer gently for 40 minutes.
After 20 minutes, stir in the vegetables and finish cooking. Add salt, pepper, herbs, cream and cheese and serve.
Garnish with cheese and herbs.

Sauté finely chopped spring onions (scallions) with olive oil, add the millet, fill with vegetable stock, cover and simmer for about 20 minutes.
Turn the hob off and leave to soak for 20 minutes. Then stir with a fork, add salt, pepper, chopped oregano, curd cheese and mix well, form small loaves and brown them on both sides in a coated pan with oil.
Keep warm and serve with vegetables.

Beat the flour, eggs, salt and milk in a bowl with a wooden spoon until really firm and form a tough dough. Press into enough boiling salted water with a spaetzle plane (or scraped from the board). Bring to the boil once, pour into a sieve and immediately rinse with cold water.
Next chop the onion in a large pan, roast in butter until golden brown, add the spaetzle, cream and cheese, season well and bake in the oven at 220°C for about 10 minutes until browned and ready to gratinate.
Garnish with chives.

Scrub the potatoes well with a brush, wrap in aluminium foil and bake in the oven at 200°C for about 50 minutes.
Take out, cut lengthwise and break open a little. Mix sour cream with chives and salt and stuff into the potato.

Wrap the cleaned potatoes in aluminum foil and bake in the oven at 200 degrees on a rack for 60 minutes. Take out, remove the foil, peel and process while still warm. Press through the potato ricer into a bowl and mix well with the egg yolks, salt, nutmeg, flour and semolina.
Knead the dough briefly on a floured work surface, divide into quarters and roll 4 thin strands. Cut small gnocchi (slices) from with a knife, flour them well, put them into lightly boiling salted water and wait until they rise to the surface. Remove with a slotted spoon and place on kitchen paper or cloth to drain.
Melt butter in a large pan, sauté chopped sage leaves, add gnocchi and toss once.
Serve and sprinkle with feta cheese. Garnish with sage or rocket.

Steam the potatoes with the skin until soft, peel, halve and cut into thick slices.
Sauté in butter and mix with diced tomatoes (peeled if necessary), chopped herbs, half the diced mozzarella and all the other ingredients in the potato slices. Season well with salt and pepper and place in a baking dish.
Cover with the remaining mozzarella and bake in the oven at 200°C for about 20 minutes until golden brown.
Arrange and grate very thin slices of truffle over the top.

Peel and grate the potatoes, season with salt and pepper, squeeze well, mix with the egg yolk and fry small, thin grated potatoes in a non-stick pan until golden on both sides and place on kitchen paper to drain.
Arrange and top with basil tomatoes and mozzarella cubes and another potato fritter.

Sauté the finely chopped onion and garlic in olive oil, stir in paprika powder, butter and tomato purée and fill up with stock, making sure to loosen the residue.
Add the quartered potato pieces, salt, pepper, bay leaf and cumin and cook for about 20 minutes until soft. After 15 minutes, grate in 1 raw potato. Mix the flour with a little water and thicken the goulash with it.
Mix in the chopped sausage, gherkin, cream and pepperoni and season well.
Serve and garnish with sour cream and marjoram.

Cut the rolls into cubes and place in a bowl. Bring the milk to the boil with the butter, salt and nutmeg, pour over and mix well with the pepper, parsley and egg, press down firmly and leave to soak for 15 minutes.
Knead with damp hands and form an oblong roll on a large board and using cling film, roll up tightly and tie at the ends.
Cook in a steamer with a perforated insert or in plenty of salted water for 15 minutes.
Remove the film and cut into thick slices.

Cover the green spelt and vegetables with the vegetable stock and simmer for about 20 minutes until the grain is soft. Remove from the heat and leave covered to soak for about 50 minutes.
Mix with all ingredients and season well. Line a tureen mold with cling film, oil it and pour in the mixture. Press lightly and cover with foil.
Bake in the oven at 160°C for about 30 minutes and leave to stand for 10 minutes.
Open the foil, turn out and cut off thick slices.