Quiche---how much more french can it get!
made by an indian cook in a german kithen and add some greek feta - and its as international as it can get.
here is how i made it - the dough was kneaded (250g flour) with 1 spook oil, 1 spoon water, 1 spoon milk and 70 g butter. Ofcourse , the measures are just approximate. Fried the lardon(bauernsckinken) and added it to the creme fraiche, 2 eggs, 1 cup milk and onion rings and backe at level 5 (240 celcus) for 30 mins. The herb de provence sprinkled on top was the proverbial icing on the cake.
übrigens - the creme fraiche was substituted by quark and milk - and it works!
the spinach one was made by heating the spinach (gehackt) and added to 2 eggs, 1 cup milk, feta cubes and creme fraiche.
Apfelkuchen---i wonder why i can never cook from a reiepe.
the dough was made from a second hand very authentic A-Zreciepe book. Only haf the mixture was baked though(15 mins level 4/5). The apples were sliced and spread on the dough and the quark mixture poured on top to fill the spaces inbetween. Again only half the quark suggested by the reciepe was used. Baked at level 4 for 10 mins and poure the rest of the batter on top and continued baking at level 4 for 40 mins. Came out like a very nice layered cake.
Samosas---keema ones first.
Ground the cardamon, cinamon and cloves and fried them. Added the ground ginger,onins and garlic. Added the keema and peas. Stuffed in to blätterteig and baked. Were quite yummy!!!
More to follow ... when its less cold!
