Takes a little effort Archives

Milk recipes

Pork leg roast with rosemary roast potatoes and crimson quinces

2 hours

Duck recipes

Duck “au vin” with chestnuts, onions and mushrooms

45 minutes

Breakfast recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

Potato dumplings with gammon and sauerkraut

45 minutes (less if baking single portions)

White and dark chocolate truffle cake

Serves 10 to 12

Difficulty Easy

Prep Time 1 hour 20 minutes plus overnight settling time

Cooking Time 50 minutes

Ingredients

6 free-range egss
150 g sugar
130 g flour
30 g cocoa
30 g butter, melted, plus extra for greasing
4 T strong coffee
500 g white chocolate
1 1/2 cups cream, lightly whipped
300 g dark chocolate
2 cups cream, lightly whipped

Method

Preheat the oven to 150°C

Cream the eggs and sugar until the mixture doubles in size. Sift the flour and cocoa and add to the mixture, along with the butter.

Grease a 23 cm round baking tin, pour in the mixture and bake for 25 minutes, or until a skewer inserted comes out clean. Remove from the oven and set aside to cool. When completely cool, moisten with the coffee.

Melt the white chocolate and allow to cool slightly. Fold in the cream and pour over the sponge. Chill for 2 hours, or until set.

Do the same with the dark chocolate and pour over the set white chocolate. Chill for a further 2 hours. For best results, the cake should be chilled overnight to set fully.

Remove from the tin and serve.

Cook's note: use 2 T rum instead of the 4 T of strong black coffee. Decorate with shards of chocolate.

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Pork leg roast with rosemary roast potatoes and crimson quinces

Duck “au vin” with chestnuts, onions and mushrooms

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Beetroot gravadlax with beetroot pickled eggs

Potato dumplings with gammon and sauerkraut

Lamb shoulder with herb dumplings

White and dark chocolate truffle cake

White and dark chocolate truffle cake

Ingredients

Method