Flammkuchen

This is an Alsatian speciality called Flammekueche or Tarte Flambèe.  A thin pastry base topped with a mixture of crème fraîche & sour cream, onion slices and bacon strips.  Other toppings such as leek & onions may be used.

Ingredients (serves 4 to 6):
21 g or 1/2 a cube of fresh yeast
1 tsp sugar
6 tbsp oil
600 g plain flour, to be sifted
1/2 tsp salt
300 ml warm water (about 37° C)

Topping Ingredients:
200 g turkey bacon, to be cut into strips
300 g big onions, to be peeled and sliced
150g Crème fraîche
250 g sour cream or Schmand
salt & ground black pepper to taste

Method:
In a mixing bowl, add flour, salt and oil.  In a small bowl, crumble the fresh yeast and add sugar.  By using a spoon, mix well until the mixture becomes liquid.

Mix fresh yeast and sugar until mixture becomes liquid

Add to mixing bowl and knead at low speed, at the same time add the warm water a little at a time.

Knead into a smooth dough and cover bowl with cling film.  Leave to rise for about 45 minutes to an hour.

In a bowl, mix Crème Fraîche and sour cream (or Schmand) together until smooth. Season with ground black pepper and salt to taste.

Divide dough into 4 portions.  Roll each portion to a thin oval shape of 38 cm x 28 cm. Spread about 3 tbsp of cream mixture on each portion.  Then, add turkey bacon strips and sliced onions as shown.

Tip:  I suggest that you roll out one portion of dough at a time and keep the rest covered in the bowl.  Make sure that the dough is thinly rolled out.  This thin texture is the main characteristic of the Flammkuchen.

Bake in a preheated conventional oven at a temperature of 250° C (fan oven:  225° C) on the lowest rack for about 10 to 15 minutes.  Serve hot or warm.

Bon Appetit!

Zwiebelkuchen (Onion Quiche)

This quiche is a one-crust pie made of onions, turkey bacon and cream.  It is very popular in the wine-growing regions in Germany and is normally baked during the autumn season.

Dough Ingredients (serves 4 - 6):
125 g flour
140 g curd cheese (mager Speisequark)
2 tbsp cooking oil
a pinch of salt
1/2 tsp baking powder

Filling Ingredients:
150 g turkey bacon, to be cut into cubes
1 kg onions, to be peeled and thinly sliced into rings
4 eggs
200 g fresh cream
200 g grated cheese
salt & pepper to taste

margarine
1 - 2 tbsp breadcrumbs
one tart tin with loose bottom (28 cm in diameter)
a little margarine or butter for greasing tart tin

Method:
In a large pan, heat margarine over medium heat.  Add onions slices and saute until soft.  Then, add cubed turkey bacon.  Cook for a further 5 minutes.  Remove pan from heat and leave aside to cool down completely.  Strain onion mixture in a sieve over a bowl.  Throw the onion juices away.

In a mixing bowl, add all dough ingredients and knead (use electric mixer) to a smooth dough.  Grease tart tin with margarine or butter as shown.  Poke base with a fork and then, sprinkle with breadcrumbs. Heat fan oven to 150° C.

Add onion mixture to tart tin and spread well.  Bake for about 30 minutes.

Before baking

After baking

In the meantime, add grated cheese into a bowl.  Then, add eggs, cream, salt and pepper to taste. Whisk mixture until well blended.  Pour onto cooked onion mixture and bake for another 25 - 30 minutes or until top is golden brown.  If the top of quiche bulges up, place a wooden spoon in between the oven and its door in order that hot air can escape and the top does not crack.

Before baking

After baking

Once done, remove from oven and leave aside for about 10 minutes.  Remove from tart tin and serve either warm or cold with green salad.

Tip:  Wait for at least half an hour before cutting the quiche!

Bon Appetit!

Mini Salmon Pies

These are great to serve during a buffet party and I am sure your guests will love them.  They are quick to prepare and taste delicious.  One can also serve them with green salad as a simple light lunch.

Ingredients (yields 12 pcs):
200 g fresh or frozen salmon, to be cut into cubes
2 tbsp lemon juice
salt & ground white pepper to taste
200 ml fresh cream
2 eggs
a tsp chopped fresh dill or 1/2 tsp dried dill
a roll of fresh puff pastry or 6 pcs of frozen puff pastry, to be thawed
muffin tray, to be greased with butter

Method:
Sprinkle lemon juice over salmon cubes and season lightly with salt and pepper. Leave aside.  Preheat oven to 200° C (conventional) or 180°C (fan).

In a bowl, mix fresh cream, eggs and dill together.  Season lightly with salt and pepper.

Cut out 10 cm diameter circles on puff pastry and place them in the muffin tray.  Poke the base with a fork a few times.  Add 3 or 4 salmon cubes into each mould followed by the cream mixture as shown.

Bake for about 30 minutes or until golden brown.  Once done, remove from oven and leave them for about 5 minutes before removing from muffins tray.  Serve with green salad.

Bon Appetit!

Minced Beef Quiche

Quiche is a pie dish with a savoury filling of meat, cheese, cream and eggs.  There are many varieties of Quiche and this dish can be eaten hot and cold.

Crust Ingredients:
250 g plain flour
1/2 tsp salt
130 g cold butter
3 - 4 tbsp fresh milk
1 egg (size "M")

Method:
In a mixing bowl, mix flour and salt together.  Add butter and by using your finger tips, do the "rubbing-in" method until the mixture resembles like bread crumbs.  Add in milk and egg. Knead until a pliable dough is formed.  Wrap dough in cling film and store in the fridge for about one hour.

Grease a pie tin or a loose bottom baking tin (28 cm in diameter) with butter.  Leave aside. Roll out dough between 2 plastic sheets to a 32 cm diameter circle.  Remove top plastic sheet and invert dough circle onto baking tin.  Remove the second plastic sheet.  Store baking tin in the fridge for about 30 minutes.

By using a fork, make several punctures on the base.  Place a baking paper over base and add dried beans.  Bake in a preheated conventional (no fan) oven at 200° C for about 15 minutes.  Once done, remove baking paper and dried beans.  Bake further for about 10 minutes.  Once done, remove from oven.

Filling Ingredients:
300 g minced beef or mutton
4 shallots, to be peeled and finely diced
1 pip garlic, to be peeled and finely diced
1 stalk red chillie, to be finely diced
2 tbsp chopped dill
1 tbsp tomato puree
3 tbsp olive oil
150 ml red wine or beef stock
salt & pepper to taste
pinch of cayenne pepper

200 g Schmand (sour cream)
150 g grated Emmentaler cheese
2 eggs
salt & pepper to taste

1 tbsp chopped dill for garnishing

Method:
In a pot, heat olive oil over medium heat and add diced shallots, garlic and chillie.  Stir-fry until onions are translucent.  Then, add minced beef and stir-fry until minced beef changes colour. Season with salt, pepper and cayenne pepper.  Then, add tomato puree and stir well.  Lastly, add red wine or beef stock. Cook until the liquid is evaporated.  Leave aside to cool down. Once cooled down, add chopped dill and mix well.

Add minced beef mixture to pre-baked crust shell and spread evenly.  In a mixing bowl, combine sour cream, eggs and grated cheese together.  Season with salt and pepper to taste. Pour mixture over minced meat mixture and spread evenly.

Bake at the same oven temperature for about 25 to 30 minutes.  Once done, remove from oven.  Sprinkle with chopped dill just before serving.  Serve warm or cold.

Bon Appetit!

Shepherd's Pie (Cottage Pie)

Shepherd's Pie or Cottage Pie is a minced meat pie topped with a whipped potato crust.  There are various ways of preparing the filling and this time, I added a can of baked beans.  I must say that the baked beans gave a delicious flavour to the pie!

Ingredients (serves 4 - 6 persons):
10 medium-size potatoes or 5 large potatoes
salt and ground pepper to taste
4 tbsp butter or margarine
6 tbsp fresh cream

3 tbsp cooking oil
500 g minced beef
2 big onions, to be peeled and finely diced
2 medium-size carrots, to be peeled and finely diced
2 large tomatoes, to be chopped
6 mushrooms, to be cleaned and sliced
2 tbsp chopped parsley
1/2 beef stock cube, to be dissolved in 1/2 cup hot water
1 tsp Worcestershire sauce
1 can (415 g) baked beans
1 - 2 tbsp cornflour, to be mixed with 3 - 4 tbsp water
1 cup (250 ml capacity) grated cheese (one may use Edamer alone or Cheddar mixed with Parmesan)
butter

Method:
In a pot, add potatoes, 1 tsp of salt and enough water to cover potatoes.  Bring to boil.  Once boiling, cover pot and reduce heat to medium.  Cook for about 20 minutes or until the potatoes are tender.  Once done, drain and leave them aside to cool down.  Peel and mash the potatoes in a large bowl.  Add butter, cream and season with salt and pepper.  Whip mixture well until a light mash is achieved.  Leave aside.

In a large pan, heat 3 tbsp oil and fry the onions until they turn translucent.  Add minced beef and stir-fry until they change colour.  Add diced carrots, tomatoes, mushroom, parsley and stir well. Then, add beef stock and Worcestershire sauce.  Stir again before adding the baked beans.  Let mixture cook for about 5 minutes before adding the cornstarch mixture.  Cook until sauce has thickened.  Once done, remove from heat and transfer to an ovenproof dish.  Allow meat mixture to cool down before adding the mashed potato or else the potato layer will sink in the filling.

Spread mashed potato evenly over meat mixture.  Rake top with a fork to form ridges.  Then, sprinkle cheese over top and dot with butter.  Bake in a preheated oven (conventional - no fan) at 200° C for about 40 minutes or until the top is brown and crispy.  Once ready, serve with any kind of salad.

Another variation (without baked beans):  add 1 tbsp tomato ketchup or paste, 1 cup beef stock (use 1 beef stock cube instead of 1/2) and 250 g frozen peas.  The rest of the ingredients remain the same.

Salad Dressing Ingredients:
3 tbsp sunflower or corn oil
3 tbsp vinegar
2 tbsp honey
salt and pepper taste

Method:
Mix all ingredients together.  One can serve any salad with this dressing.

Bon Appetit!