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Cream of Leeks
Goose Sauce
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Ricotta and Macaroon Cake
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Ricotta and Macaroon Cake


300 grams (approx. 10.6 ounces) of ricotta cheese
300 grams (approx. 10.6 ounces) of macaroons
6 eggs
150 grams (approx. 1.8 ounces) of sugar


Beat the eggs together with the sugar. Add the ricotta cheese. Add the finely chopped macaroons and mix together to make a creamy mixture.Put in a pan with an approx. 12 inch diameter. Bake on medium heat for about an hour. Be careful to simmer it slowly. A wood stove is ideal for this dish.

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