Chop the onion, garlic and peeled ginger and sauté in butter. Add the lentils. Deglaze with the broth. Season with all the spices and simmer gently for about 20 minutes with the lid closed. Serve with a creme fraîche cap and chili flakes.

Put all ingredients in a bowl and knead well. Cut off small portions and shape into flat talers. Fry them on both sides in hot fat until crispy.

Put the yeast and sugar in a bowl with a cup of lukewarm water (remove all of the water), stir and let rise for 20 minutes. Now add all the other ingredients (except for the sesame and chia) and stir everything until smooth. Cover and let the dough rise for two hours. Cut 8 pieces of the dough and shape into balls, if necessary place in greased molds. Let rise again for 15 minutes. Sprinkle with sesame and chia seeds. Bake at 180 degrees for about 20 minutes.

Mix the egg yolks, vinegar, mustard and sugar together. Then slowly add the oil starting with a few drops. The rate of addition can be increased after the first 20 ml. Now mix in the tomato paste, lemon juice and creme fraîche. Season to taste with salt.

Heat the oil and vinegar in the pan and briefly toss the sliced ​​tomatoes in it. Salt.

Cut the onions into thin rings. Press the rings apart, place them in a pan, pour the cola on top and simmer for about 10 minutes on a low heat.

Stack all burger ingredients as follows: lower bun half, 2 ruccola leaves, burger mayonnaise, meatball, tomato, onion rings, bun lid.

Pluck and wash the salad, wash the cherry tomatoes and cut in half. Squeeze the lemon. Mix together lemon juice, almond butter, basil and salt and pour over the salad.

Mix the pre-dough ingredients together and let them mature for 16-20 hours at room temperature. Mix the pre-dough, flour and 165 ml of water. Let rest covered for 30 minutes. Knead in the yeast. Dissolve the salt in the rest of the water and add to the dough drop by drop, while continuing to knead. Let the dough rise for 1 hour at 24 degrees. Fold every 20 minutes. Then store the dough in the refrigerator for 30 hours. Let the dough acclimate for 1 hour on the baking day. Cut 3-6 pieces of dough, roughly shape and let rest for 15 minutes on the baking sheet covered with baking paper. Bake for 20 minutes at 200 degrees. Use the empty mason jar for the butter. Pour cold cream from the refrigerator into the glass and shake with the lid closed until the butter and buttermilk separate and settle. Pour off through a kitchen towel, the butter will remain as a lump on the fabric.