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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.

Carrot salad with coriander, parsley, almonds and Sherry vinaigrette


Add the carrots to the oven once the potatoes are done and make sure they're super-tender and dark at the edges before you take them out. A combination of roasted and raw carrot has double the texture and flavour. We used a mix of orange and purple carrots; pick whatever's sweet and crunchy on the day.

You'll need

8 carrots, scrubbed 2 tbsp olive oil 2 bunches Dutch carrots, trimmed, scrubbed and halved lengthways 1 garlic clove, finely chopped Juice of ½ lemon 2 tbsp Sherry vinegar 1 cup each coarsely chopped flat-leaf parsley and coriander 3 spring onions, thinly sliced 50 gm roasted almonds, coarsely chopped 50 ml extra-virgin olive oil

Method

  • 01
  • Preheat oven to 170C. Halve 6 of the large carrots lengthways, then chop into roughly 5cm chunks and combine in a bowl with half the olive oil. Season to taste, spread in a roasting pan lined with baking paper and roast until tender (1¼-1½ hours).
  • 02
  • Toss Dutch carrots in a bowl with remaining olive oil, season to taste, then 30 minutes before larger carrots are done, spread Dutch carrots on top of larger carrots and roast until tender (25-30 minutes). Set aside to cool to room temperature.
  • 03
  • Combine garlic, lemon juice and vinegar in a bowl, season to taste and stand for 5 minutes for garlic to soften. Cut remaining carrots into julienne on a mandolin, add to garlic mixture with herbs, spring onions, almonds and extra-virgin olive oil, toss to combine and season to taste. Place roast carrots on a serving plate, scatter salad over and serve with roast turkey and other accompaniments.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Dec 2013

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