originally I had a different plan this week. Friday was supposed to be my “let’s-cook-and-carefully-take-notes, than-shoot-and-eat-3-recipes Day” followed by a full-blown earth-shattering recipe on the blog! But things went a different way. My sister came over and we spend the entire day together. And at anytime I value spending time with my sister over cooking and blogging time. So none of the recipes I promised is worth blogging right now.
Luckily yesterday we made this fantastic original Swabian treat. Remember my Narnia vacation? Remember those lovelies?
The waiting comes to en end now! Because I am providing you with the recipe you need to experience your own Swabian feast! Buckle up, here we go!
- 300g flour plus a little extra you'll need for later - I used whole grain spelt flour
- 10g yeast or 1/2 package of dry yeast
- 1/2 tsp sea salt
- a little warm water
- 1 cup curd
- sea salt & pepper
- 1 egg
- 1 onion, lightly sautéed
- ham cubes
- cheese - I used gouda
- Dissolve the yeast in the warm water
- Give all the dry ingredients in a bowl and add the liquid yeast
- Incorporate well
- Now cover the bowl with a clean dishtowel and put in the oven at 50ºC for about 10 min if you have to be quickly. If you have some time you can prepare the dough in advance. You don't need the oven then just set the dough aside at a warm place (maybe next to the heater or place in the sun) for approx. 2 h
- In the meantime prepare the topping
- Give the curd, egg, salt and pepper into a bowl and mix well with a fork
- Now back to the dough. Add a little flour and knead the dough with the ball of your hand and the put again in the oven covered with the dishtowel for another 10 min (no matter if you used the oven before or any other warm place - just make sure the dough doesn't get more than 50°C
- Now place the dough on one or two baking trays lined with baking paper. You can roll it as thick or thin as you like. If you roll thicker it will turn out softer, if you roll thinner it will turn out crunchier. We chose crunchy yesterday :-)
- Now cover your dough with the curd paste and sprinkle the onion, ham cubes and cheese over it.
- Put it in the oven at approx. 200°C for 15-20 min
This is my favorite topping! Onion, ham and cheese. It is also great with potato! Just add whatever you want. It will be delicious! The best you can do is eat it along with a glass of Federweißer (federweisse) which means feather white and is a very young white wine. This is a dish I put my well feeling at risk for! So good!
And don’t be afraid of yeast! Yeast is your friend and as long as you don’t put it in the cold or whiff you’ll certainly remain friends!
Though it’s already Sunday I am linking up with Laura again! I reckon for you mostly Non-Europeans this might be a little strange 😉 And enjoy also the other #strangebutgood recipes 😀
Now I am hauling myself in the kitchen. loads of unwashed dishes wait for me impatiently. But luckily I am looking also forward to some cooking action
So what are you up to today? Any weekend plans that will make me envious?
Have a nice Sunday lovelies!