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Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Chicken stir-fried with holy basil and chilli

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Walnut, chestnut and pancetta salad


You'll need

400 gm fresh chestnuts ½ ficelle, cut into 5mm thick slices 1 clove of garlic, bruised 40 gm butter, melted 150 gm pancetta, finely chopped ½ tsp fennel seeds 100 gm walnut halves 1 celery heart, thinly sliced widthways 2 red or yellow witlof, trimmed and leaves separated 2 heads of baby endive, trimmed, washed, dried and torn ¼ cup walnut oil 1½ tbsp aged red wine vinegar

Method

  • 01
  • Cut a cross into the top of each chestnut, then place in a hot char-grill pan and cook, turning, for 10-15 minutes over medium heat or until skins are burst and charred, and flesh soft. Cool slightly, but while still hot, peel away shells, then skin.
  • 02
  • Rub bread slices on one side with garlic, brush lightly on both sides with butter, then toast both sides under a hot grill until golden.
  • 03
  • Heat a heavy-based frying pan until hot, add pancetta and cook, tossing over high heat for 5 minutes or until golden. Add fennel seeds, walnuts and chestnuts and cook, tossing until lightly toasted.
  • 04
  • Place celery heart, witlof and endive in a large bowl, then scatter with chestnuts and walnut mixture. In another bowl, whisk together oil and vinegar, season to taste with sea salt and freshly ground black pepper, drizzle with dressing and toss gently to combine. Divide salad among bowls and serve immediately with croûtons.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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