Serves 2

Ingredients:
500 g Braunschweig asparagus
500 g small, new potatoes
4 tomatoes
100 g thinly sliced Parma ham
1 bunch of basil
30 g butter
1 tbsp flour (heaped)
1/4 L asparagus water
1/8 L whipping cream
2 egg yolks
50 g freshly ground Parmesan cheese
Iodised salt, pepper, sugar, nutmeg, lemon juice

Directions:
Peel fresh asparagus and simmer in a small quantity of salted water until tender. Wash potatoes and cook in their skins in salted water. Blanch, peel, quarter and deseed tomatoes. Peel and cut potatoes into halves or quarters (depending on size). Drain asparagus, catching the water. Wrap 2-3 spears in a slice of ham. To make the sauce, melt butter, briefly brown it, then add asparagus water. Add whipping cream, bring to a boil and simmer for about 5 minutes, stirring continuously. Season with salt, pepper, nutmeg, sugar and lemon juice. Allow to cool somewhat, then stir in Parmesan cheese and egg yolks. Grease an oven-safe dish. Chop basil and put it in the dish along with the potatoes and tomatoes. Place asparagus on top and cover with sauce. Brown for 10-15 minutes at 250°C (or level 5 on a gas oven).

Serves 6 (by Christian Basilius) 

Ingredients:
250 ml Mumme
1 kg beef goulash
2 onions
2 bay leaves
3 cloves
1 cup water
80-160 ml vinegar
2-4 tbsp sugar
1 1/2 tsp bouillon powder
Salt and pepper

Directions:
Sear meat in batches over high heat and set aside. Fry onions until glazed. Add the meat and water. Add cloves, bay leaves, bouillon powder and Mumme. Cook over low heat for 2 hours. After some time, add vinegar and sugar and season with salt and pepper.

Serves 4 (by Andreas Weichelt)

Ingredients:
250 ml Mumme
2 kg (bag) shredded Braunkohl
1 large Spanish onion
125 g shortening
Salt, pepper, nutmeg, sugar

Directions:
Carefully wash Braunkohl and shred further if necessary. Blanch Braunkohl and drain well. Chop Spanish onion and fry it in shortening. Add Braunkohl and some water. Let simmer over low heat for about 3 hours. Season with salt, a pinch of nutmeg and a little sugar, then add a teaspoon of mustard and Mumme. In many places, salted pork belly or smoked pork chop is boiled with the Braunkohl. Serve with Bregenwurst (fresh or smoked) and boiled potatoes.

Ingredients:
Approx. 1.5 kg rabbit legs
5 bay leaves
2 tbsp juniper berries
125 g thinly sliced smoked bacon
10 garlic cloves
1/2 L Braunschweig beer
Salt and pepper
Small amount of clarified butter

Directions:
Preheat oven to 250°C. Grease a roasting dish with butter. Season rabbit legs with pepper and a little salt (keeping in mind that the smoked bacon is already very salty) and place in a roasting dish. Cut bacon into strips, peel garlic cloves, cut bay leaves in half lengthwise and spread it all among the rabbit legs along with the juniper berries. Add beer. Place the roasting dish in the oven and bake for 1.5 hours, turning the legs over from time to time. They should become slightly caramelized as the liquid boils away. Serve with French bread or rice, vegetables or tagliatelle.
You can also prepare this dish with a whole rabbit.

Makes about 16 (by Solveig Basilius )

Ingredients:
250 ml Mumme
200 g chopped walnuts
50 g dried apricots
250 g flour
125 g powdered sugar
150 g dark chocolate
150 g butter or margarine
2 eggs
200 g milk chocolate couverture
1 tsp Lebkuchengewürz (ginger bread spice mix)

Directions:
Finely chop apricots and mix with chopped walnuts, flour, powdered sugar and Lebkuchengewürz. Melt chocolate and butter, then add Mumme. Add eggs, then stir in the flour mixture. Cover half a baking tray with tin foil and make a rim to cut its size in half. Grease the covered tray and spread the mix over it evenly. Bake at 175°C (fan oven 155°C) for 20-25 minutes. Let cool. Melt the couverture following the instructions on the pack and spread onto the brownies. Cut into squares.