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Peanut wedges
Preparation: 1. Knead a dough using the first six ingredients. Roll out onto baking paper measuring approx. 25 x 30 cm 2. Brush with the jam 3....
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Walnut soufflé
Preparation: 1. Knead the softened butter with the flour. Slice the vanilla pod. Bring to the boil with the milk and salt, then discard. Remove the...
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Berry curd with caramelised cashew
Preparation: 1. Chop the cashew kernels coarsely and dissolve sugar in a (non-stick) pan. Add the cashew kernels to the pan and allow to caramelise....
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Pumpkin & walnut cake
Preparation: 1. Wash the pumpkin(s), halve and quarter and scoop out the fibrous internal portion with a spoon. 2. Coarsely grate the pumpkin flesh...
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Sweet, Parisian… delicacy
Preparation: Fold the French dough to make 3 layers and put it into buttered tart baking tin. Heat two spoons of honey and the peanut butter, mix...
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