#Shortcrust Pastry:	#Lemon Curd:	#Meringue:
165 g German #405 flour 1/3 tsp Salt 100 g Soja margarine angiesrecipes 2 tbsp Iced water	140 g Caster sugar 30 g Cornstarch angiesrecipes Pinch of salt 1 tbsp Lemon zest, finely grated angiesrecipes 120 ml Freshly squeezed lemon juice (3 or 4 lemons) 240 ml Water 3 Egg yolks 45 g Butter angiesrecipes	3 Egg whites 1/8 tsp Salt 1/3 tsp Lemon juice 100 g Caster sugar 1/2 tsp Vanilla extract

1. 
   Sift the flour and salt into a bowl. Rub the soja margarine into the flour with fingers until the mixture is crumb-like. Sprinkle water over the mixture. with a fork, toss gently to moisten it. Press the dough into a ball. Wrap the ball of dough with cling film and chill it for 1 hour.
   
2. 
   Preheat the oven to 425F/220C. Roll out the pastry dough and line an 8 or 9 -inch tin (round or heart-shaped). Prick the bottom and sides of the pastry case all over with a fork. Bake until lightly browned, 15 minutes. Let cool in the form on a rack. Reduce oven temperature to 180C/350F.
   
3. Combine 140 grams sugar, cornstarch, salt and lemon zest in a saucepan. Stir in the lemon juice and water until smoothly mixed. Bring to the boil over medium heat, stirring constantly. Simmer until thickened. Blend in egg yolks and cook over low heat for a further 2 minutes, stirring constantly. Remove from the heat. Add butter and mix well.
   
4. 
   Spread the filling in the pastry case and level the surface. Meanwhile beat the egg whites, salt and lemon juice until soft peaks form. Beat in the vanilla extract and sugar, one tablespoon at a time, until still peaks form. Spread the meringue evenly over the lemon filling. With the back of a soup spoon, make decorative peaks in the meringue. Bake for 10-15 minutes until the meringue is just set and lightly golden brown on the surface. Leave to cool on a wire rack.

#Dumplings:	#Coating:
250 g 40% Quark( or cottage cheese) angiesrecipes 1 Egg yolk 2 tsp Sugar Pinch of salt 100 g German #405 flour 20 g Butter, soften angiesrecipes 12-14 / 500 g Ripe apricots angiesrecipes 3 tbsp Apricot jam (or 12-14 sugar cubes)	40 g Unsalted butter 90 g Fresh bread crumbs, dried out 20 g Sugar 1/2 tsp Cinnamon, ground

1. Gently press quark through a sieve and beat in egg until incorporated. Sprinkle in the sugar and salt, and then gradually add the flour. Mix until a dough begins to form. Finally add the softened butter and blend all together. The dough is rather wet, but still holds together. Wrap the dough in plastic and chill for a few hours or overnight.
   
   
2. Using a knife, make a slit down the seam of the apricot and carefully pull out the pit, keeping the fruit in tact. Stick some jam or a sugar cube inside the apricot where the pit was and close it up. Bring a large pot of water to a boil. On a lightly oiled work surface or directly on a sheet of cling film roll the dough into a log. Divide the log into 12-14 pieces and wrap firmly around each whole apricot. Make sure dumplings are well sealed.
   
   
3. Toast the breadcrumbs, sugar and cinnamon in butter in a frying pan until golden. Set aside to cool. Drop the dumplings in boiling water and stir carefully from time to time so that the dumplings move and don't stick to the bottom of the pan. The dumplings will float on the surface of the water after about 5 minutes. Let cook for another 5 minutes. Carefully remove the dumplings from the water with a strainer. Coat evenly the drained apricot dumplings with the browned crumbs.

150 g Arugula leaves angiesrecipes 20 g Radish pickles (optional) 30 g Walnut halves, angiesrecipes toasted 40 g Slab bacon

2 tbsp Raspberry vinegar 2-3 tbsp Extra virgin olive oil Salt and freshly ground pepper to taste

1. 
   Rinse and dry the arugula leaves. Tear it up coarsely and place in a large bowl together with radish pickles, if using. Coarsely chop the toasted walnuts and add into the arugula. Cut the slab bacon into 1/3 inch wide pieces.
   
2. In a small frying pan over high heat, fry the bacon until crispy and its has been rendered, about 1 minute. Remove the bacon to the bowl, leaving the fat in the pan. Add raspberry vinegar and olive oil. Stir to mix as a dressing. Pour this dressing over the salad and toss the arugula to coat. Season the salad, to taste, with salt and pepper. Serve at once.

#Ingredients:	#Cheese Bread:
450 g Sweet onions 30 g Butter 30 g Olive oil 180 ml White wine 800 ml Beef stock Salt and ground black pepper	2 clove Garlic, crushed 1 tbsp Olive oil 1/2 loaf French bread, sliced 100 g Gruyere cheese, grated

1. 
   Preheat the oven to 180C/350F. Combine the crushed garlic and olive oil. Spread the mixture over a baking tray. Place the bread slices on the top and then turn each one over, so that both sides are evenly coated with the mixture of garlic and olive oil. Bake for 15 minutes until crunchy.
   
2. 
   Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set a skillet on a high heat and melt the butter and olive oil together. Add onions and turn them from time to time until the onions have turn dark mahogany. This will take about 50 minutes.
   
3. Add wine and beef stock to cover the onions. Turn heat to high, and bring it to a boil. Reduce heat and simmer 20 to 30 minutes. Season the soup with salt and pepper. Preheat the grill to its highest setting. Ladle soup into the oven-proof soup bowls. Top with the crunchy bread and sprinkle the cheese thickly over the top. Bake for 1-2 minutes until the cheese is melted.

In Italian, ciabatta means “slipper,” the name is a reference to the shape, which does sort of resemble a slipper. Like many artisan breads, ciabatta bread tastes best when it is fresh. To refresh ciabatta bread which is slightly stale or soggy, it can be sprinkled with water and toasted in an oven immediately before serving. Otherwise, stale ciabbata bread can be allowed to go truly stale and turned into croutons.

480 g German #550 flour angiesrecipes 5 g Instant dry yeast angiesrecipes 140 g Sourdough rye starter 200 ml Water at 20C/68F

65 ml Milk at 20C/68F 2 tsp Olive oil angiesrecipes 2 tsp Salt

1. 
   In bowl of a standing electric mixer fitted with dough hook blend together the starter, water, milk, oil, flour and instant yeast at low speed until flour is just moistened. Cover and let rest for 10 minutes. Add in salt and stir slowly to combine and beat dough at medium speed for 5 minutes. The dough shall be very sticky but still hold its shape.
   
2. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in size, about 90 minutes. Have a baking tray ready lined with well-floured baking paper. Turn dough out onto a well-floured work surface and divide in half. Transfer each half to the prepared baking tray and form into an irregular oval, about 8 inches long. Dust the tops with flour.
   
3. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, about 90 minutes. An hour before baking ciabatta, start preheating the oven (and a baking stone if available) to 220C/425F. Bake ciabatta loaves 20 minutes, or until pale golden. Cool the loaves on a rack.

125 g Butter 125 g Caster sugar 1 pack / 8 g Vanilla sugar Pinch of salt 1/4 tsp Lemon extract angiesrecipes 3 Eggs

200 g German #405 flour 2 tsp Baking powder 1 tbsp Milk 750 g Apples angiesrecipes 2 tbsp Pineapple jam (or apricot) 1 tbsp Water

1. Grease an 10-11 inch springform pan. Peel, seed and quarter the apples. Gently fan out the slices whilst still keeping them all together. Repeat until all the apples are done. Preheat the oven to 190C/375F.
   
2. Whip the butter with an electric hand mixer over high speed until soft. Gradually add in sugar, vanilla sugar, salt and extract. Beat until volume has increased and the colour turned light. Beat in the eggs one at a time.
   
3. Sift together flour and baking powder. Add alternately with milk to creamed mixture, stirring with lower speed just until flour is moistened. Pour the batter into the prepared baking pan. Arrange the apples in a wreath form on the top of the batter. Bake in the center of the oven for 40 minutes. Strain the pineapple jam through a sieve into a small pot and stir in with water. Bring to a light boil and spread on the top of the cake.