Ingredients

• 1kg leg of lamb
• 600g small potatoes
• 600g ripe tomatoes
• 1 bunch italian parsley
• 1 untreated lemon
• 50g grated Pecorino (or Parmiggiano)
• 3 tablespoons fat
• 4 tablespoons white bread crumbs
• 4 garlic cloves
• 6 tablespoons olive oil
• salt and pepper

Instructions

‘Smear’ the leg of lamb with the lemon juice (keep the peel).
Peel and cut the potatoes in 0.5cm slices, peel the tomatoes and get rid of the seeds.

Grease a big oven dish with 2 tablespoons olive oil. Put in potatoe slices and tomatos in layers. Add salt and pepper. Sprinkle with 2 tablespoons of grease flakes.
Preheat the oven to 175 degrees.

Chop parsley and garlic very fine, mix with bread crumbs and fine peel of lemon. Take 2/3 of this mixture and add 4 tablespoons olive oil and stir until you have a thick paste. Add the pecorino to the remaining 1/3 of the mixture and keep for later.

Salt and pepper the leg of lamb. Smear all over with the parsley/garlic paste and put on the potatoes. Put it for 1h15mins in the oven.

Turn up the heat to 225 degrees. Sprinkle the dish with the parsley/garlic/cheese mixture and 1 tablespoon of fat flakes. Put back in the oven for 15mins to give it a nice crust.

Ingredients

• 200g white sugar
• 3 tablespoons water
• approx. 3 pears
• 1 tablespoon lemon juice
• 100g butter
• 1 pinch salt
• 2 eggs
• abraded peel of ½ lemon
• 100g flour
• ½ teaspoon baking powder

Instructions

Heat 100g sugar and water in a wide pan without stirring. Reduce heat and let it simmer gently until you have a light brown caramel. Let it cool off a bit and then pour it into a low pie form. Peel the pears, remove the core and slice them into pieces. Lay the pieces in a circular form on the caramel.

Mix butter until soft. Add 100g sugar, salt, eggs and lemon peel and mix until you have a light smooth cream. Mix flour and baking powder and add to the cream.

Cover the pear slices with the dough. Smooth as much as possible.

Pre-heat the oven to 180 degrees celsius and bake the tarte for about 30mins. place the tarte near the bottom of the oven.

Take the tarte out and let it cool for about 10mins. Then ease the edge carefully and topple it onto a plate.

Serve hot or warm with (whipped) cream!
Bon appétit!

Ingredients

• 200g soft butter
• 200g white sugar
• 4 eggs
• 100 chocolate
• 500 g apples
• 200 g flour
• 120 ground nuts (almond or hazel)
• 2 teaspoons baking powder

Instructions

Mix the butter until it is very fluffy and white (approx. 10mins.).
Add the sugar and keep mixing until the sugar is dissolved. Then add one egg after the other. If the mass coagulates place it in a warm water bath an stir until it is smooth again.

Grind the chocolate and peel and grate the apples (the apples not too fine).

Mix flour, nuts and baking powder and stir under the butter/sugar cream. Then add chocolate and apples.

Grease a Gugelhopf form (diameter approx. 22cm) or another baking form with butter and dust it with flour. Fill the cake mass in. If you use a Gugelhopf form make sure the mass is distributed evenly (try ‘banging’ the form softly on the table a few times).

Pre-heat the oven to 180 degrees celsius and bake the cake for 50 minutes (near bottom in the oven).