• 8–10 potatoes, peeled
• ½ tsp ground black pepper
• ¾ tsp garlic powder or granulated garlic
• 1 container (250 ml) heavy cream (38%)
1. Slice the potatoes thinly using a knife or mandoline.
2. In a large bowl, whisk together the eggs, salt, pepper, garlic and cream.
3. Add the potatoes and mix gently until well coated.
4. Grease a 24 cm (9½ in) nonstick oven-safe pot thoroughly, including the sides and bottom.
5. Arrange the potato slices in a circular, shingle-like pattern until all are used, keeping the height even.
6. Pour the remaining egg mixture over the top. Cover with parchment paper and foil or an oven-safe lid.
7. Bake at 165°C (330°F) for 2 hours. Remove the cover and bake for another 20 minutes until golden. Invert onto a serving plate and serve.
• 4 tbsp (50 g) brown or white sugar
• ½ container (125 ml) heavy cream
• 150 g plain cream cheese (or mascarpone)
• 5 tbsp (50 g) brown or white sugar
• 1 tsp quality vanilla extract
• 2 tbsp cornstarch or white flour
• About 20 cherries (or ¾ cup blueberries or ½ cup raisins)
For brushing and topping:
• Handful of sliced almonds
1. In a stand mixer with a dough hook, combine all dough ingredients and knead on low speed for 12 minutes until soft and elastic. Cover and let rise for 1 hour or refrigerate overnight.
2. Mix all filling ingredients except the cherries in a bowl.
3. Pit and halve the cherries.
4. Divide the dough into 3 equal pieces and shape each into a smooth round ball. Let rest covered for 5 minutes.
5. Roll each ball into a long rope, then flatten into a rectangle with a rolling pin.
6. Spread â…“ of the cheese mixture on each, sprinkle with â…“ of the cherries and roll into tight logs.
7. Braid the filled ropes and place on a baking sheet lined with parchment paper.
8. Cover and let rise for about 40 minutes. Preheat oven to 190°C (375°F).
9. Beat the egg with the maple syrup and brush generously over the challah. Sprinkle with sliced almonds.
10. Bake for 30 minutes or until deep golden.
• 10 lasagna noodles, preferably with ruffled edges
• 250 g fresh spinach (or ½ pack frozen, thawed and squeezed)
• 5 garlic cloves, peeled
• ½ container cream cheese (plain Napoleon-style)
• ½ cup (70 g) shredded mozzarella
• 3 sweet potatoes, peeled
• ¾ container (200 ml) heavy cream (38%)
• ¾ cup (180 ml) tomato sauce
• Salt and ground black pepper
• To serve: 10 small basil leaves
1. Spinach-cheese filling: Wash spinach, remove tough stems and slice into strips. Thinly slice the garlic. If using frozen spinach, thaw, squeeze out liquid and chop coarsely.
2. Sauté garlic in olive oil for 1 minute. Add spinach and cook 4 minutes until wilted but still green. Season with salt and pepper. Drain excess liquid and cool for 5 minutes.
3. Combine spinach with cottage cheese, cream cheese, egg and ¼ cup mozzarella. Set aside.
4. Sweet potato filling: Boil water in a large pot. Cut sweet potatoes into large cubes and cook until soft. Use a slotted spoon to remove them; reserve the boiling water.
5. Mash sweet potatoes until smooth. Season with salt and nutmeg.
6. Assembly: Cook lasagna noodles in boiling water for 3–5 minutes until pliable but not soft. Drain and lay flat on a lightly oiled surface.
7. Pour 3–4 tbsp cream into the base of a baking dish.
8. Spread 2 tbsp sweet potato mash in the center of each noodle, leaving a 1 cm (½ in) border. Add 2 tbsp spinach filling on top and roll tightly from the short end. Place seam-side down in the dish.
9. Repeat for all noodles, fitting them snugly in the dish.
10. Pour remaining cream over the roll edges to prevent drying.
11. Spoon tomato sauce over the centers and sprinkle with remaining mozzarella.
12. Bake at 180°C (355°F) for 20–30 minutes until cheese is melted. Garnish with basil leaves and serve.
• 500 ml heavy cream (38%), divided
• 2 tbsp powdered sugar
• 1 tsp vanilla bean paste or extract
• Mixed berries, for garnish
1. Break the chocolate into pieces and place in a microwave-safe bowl with 150 ml of cream. Heat until melted, stirring smooth.
2. Chill the chocolate mixture in the fridge for 2–24 hours.
3. Once set, whip with an electric mixer, adding 150 ml cream, until a mousse forms.
4. Pipe mousse into small glass cups or egg-shaped molds, filling halfway.
5. Whip remaining cream with powdered sugar and vanilla until stiff. Pipe over the mousse, garnish with berries and chill until serving.
