Buy Dopff au Moulin Riesling at ’t Bockje Bathmen

Method

1. Peel the potatoes, cut them into pieces and boil them in salted water for 20 minutes until tender.
2. Preheat the oven to 180 °C and season the pork tenderloin with salt and pepper.
3. Brown the pork tenderloin all over in a little butter and cook it in the oven for 12 to 15 minutes to a core temperature of 63 °C.
4. Cut the apples into wedges and fry them with the sage in the rest of the butter for 4 to 5 minutes until golden brown.
5. Deglaze the pan with the apple juice and let the liquid reduce slightly for 2 minutes.
6. Slice the meat and serve with the apple, the sage jus and the potatoes.

Method

1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
2. Only cut or break the cheese just before serving.

Method

1. Preheat the oven to 200 °C and grate the Gruyère.
2. Bring the water, butter and a pinch of salt to the boil and add the flour all at once.
3. Stir over a low heat until the dough forms a ball and comes away from the pan.
4. Let it cool a little and beat in the eggs one at a time, then most of the cheese.
5. Pipe or spoon small mounds onto a baking tray lined with baking paper and sprinkle with the rest of the cheese.
6. Bake for 20 to 25 minutes until golden brown and airy, without opening the oven door in between.