Gaggenau recipes

For perfect pork crackling every time, use this recipe and the combi-steam oven. Preparation: Ask your butcher to score the skin of the pork

Preparation: 1. Preheat oven on Hot air 160°C + 30% humidity. 2. Grease and line a 24cm cake tin with removable base. 3. Cream

An onsen egg is a silky, perfectly cooked egg in a light soy and dashi broth. The yolk is still soft with a custard

Preparation: Chocolate cake 1. Preheat oven on Hot Air 100°C + 100% Humidity. Grease and line two 18cm cake tins. 2. Place chocolate and

Preparation: Fruit cake 1. Place all of the fruit, brandy and rum in a large glass bowl and mix well. Cover with plastic wrap

Preparation: Almond cake 1. Grease and line the enamel tray with baking paper. Preheat oven on Top and bottom heat 180°C. 2. In a

Preparation: Clafoutis 1. Preheat oven on Top + 1/3 bottom heat 180°C and grease a shallow 1.6L ovenproof dish. 2. In a large jug,

Preparation: Pudding 1. Combine the mixed fruit, dates, ginger, Grand Marnier, brandy and orange zest in a large bowl. Mix well, cover and leave

Preparation: Shortbread 1. Preheat oven on Top and bottom heat 140°C. Line the enamel trays with baking paper. 2. Cream the butter and sugar