For a cake with a diameter of 20 cm 2 x spring form (20 cm) For the leafs: 350 g flour 250 ml of sunflower oil 200 g raw sugar 4 medium ripe bananas, mashed 1 tin pineapple chunks (450 g), drained 50 ml pineapple syrup  (from the pineapple tin) 1 teaspoon cinnamon powder 3 tsp. vanilla essence a handful pecans (or walnuts), finely chopped Mix the oil, pineapple syrup and sugar until the sugar has dissolved. Add the flour, bananas, cinnamon and vanilla. Mix well. Add the pineapple chunks  and pecans and mix. Grease the spring forms with a little bit of oil. Divide the batter evenly  and  pour into the 2 spring forms.   Bake 
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For 2-3 servings: 1 cup red lentils, rinsed well 1 bay leaf 1 onion 1 carrot 1 bell pepper chili pepper, finely chopped, to taste (optional) 2-3 cloves garlic, mashed 2 teaspoons oregano 1 tablespoon seasoning mix (coriander-, cumin-, allspice-, paprika-, juniper-, garlic-, mustard powder etc.) 2 tablespoons tomato paste 1 bunch dill, finely chopped 2 tablespoons olive oil salt and pepper, to taste Process/finely chop the carrot, onion and green pepper. Heat the oil in a saucepan and stir fry the vegetable mix for 2-3 minutes. Add the lentils, spices, bay leaf, chili and 1 1/2 cup water. Cover and simmer on medium heat, stirring occasionally. Add a little bit more water if needed. When the lentils
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1 cup red lentils 1 bay leaf 2-4 cloves garlic, mashed (to taste) 3 tablespoons olive oil salt and pepper, to taste For the topping: 2 (red) onions, finely sliced 1 tablespoon olive oil 1 tbsp. tomato puree/paste Wash the lentils thoroughly  and cook them  in 2 1/2 cups water, together with the bay leaf. Drain but keep the moisture aside. Remove the bay leaf and blend/process until smooth. Put the lentils back in the pan, on low heat, add the oil and garlic and “beat” it with a wooden spoon until it becomes foamy (if necessary add a little water from the lentils to get the desired consistency). Add  salt and pepper to taste  and transfer the lentils
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For 2-3 servings: 200 g beans (black) 2 large onions, finely chopped 3-4 carrots, sliced 1-2 green pepper, chopped 3-4 cloves of garlic, mashed 1-2 tablespoons olive oil 1 bay leaf 1 jalapeno / chili, chopped (or to taste) a pinch of cumin powder 1/4 teaspoon cocoa 1/4 teaspoon cinnamon 1 teaspoon oregano 1 can a 400 g diced tomatoes salt and pepper, to taste Soak the beans overnight. Wash and cook them with the bay leaf. Set aside. Heat the olive oil in a saucepan and add the onions. Stir fry  for a few minutes then add the green pepper, carrots, jalapeno / chili, cocoa, cinnamon and oregano. Cover and simmer for a few
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