Tag: Bread-Cake Recipe

BRÖTCHEN | Belokranjska Pogaca SLOVENIA Bela Krajina bread cake buns

The region of Bela Krajina in Slovenia was slightly off our route but we cannot leave out these delicious aromatic bread buns.

  • 500 g white wheat flour, t450 / t500
  • 300 ml milk, warmed to 38ºC
  • 2 (55 g) small eggs
  • 25 g yeast
  • 2 tsp coarse sea salt
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp sugar

Dissolve 5 grams of yeast in 100 ml lukewarm milk, add 1 teaspoon of sugar and 2 tablespoons of flour, whisk into a smooth mixture, cover with a damp cloth, leave for 8 hours.

Dissolve remaining yeast in remaining milk. Sieve remaining flour into a large bowl, add egg, yeast mixtures and a large pinch of salt.

This is a sticky dough. Knead for ten minutes to produce a smooth dough. Leave to rise for 45 minutes, degas, rest for 30 minutes.

Grease a baking tray.

Roll out the dough into the shape of the tray, place in the tray, and allow the dough to spring back from the edges. Leave to rise for 90 minutes.

Preheat oven to 240ºC.

Whisk egg, brush the top of the dough with the egg wash, sprinkle with cumin seeds and sea salt.

Cut the dough into 4 centimetre squares.

Bake at 220°C for 20 minutes, until the surface is golden brown and crispy.

Dough temperature 24ºC.


Legendary Dishes | Flamiche / Flamique (cheese custard pie)

The famous bread-cake tart of Belgium and France with the traditional egg-cheese filling
BELGIUM FRANCE

Flamiche was a Flemish bread tart filled with cheese custard, and then it morphed into something quite different. Traditionally made with leek in Picardy, it is now associated with a quixotic range, from the simple yet satisfying butter, egg and cheese filling to the complex asparagus, cheese and haddock filling.

The pastry is either puff, short crust or the original bread-cake dough of legend.

The choice of cheese makes the difference between a good flamique and an indifferent one. In Dinant they use boulette de romedenne but maroilles is popular. We think chaource is a good choice. Any soft cheese of Belgian and French origin is suitable.

The Royale Confrérie des Quarteniers de la Flamiche Dinantaise celebrate this iconic tart and its relationship with the town of Dinant where the flamiche legend originated with a Romedenne farmer. On the road to Dinant with the products of her farm to sell at market, she stumbled and fell. Her butter, cheese and eggs were crushed by the fall. Alarmed at the potential disaster she ran to a friend’s house. Her friend was baking bread and a solution was found. She rolled the dough thin, placed it in pie tins and filled them with the butter, egg, cheese mixture.

Bread-Cake Dough

  • 150 g white wheat flour
  • 125 g butter
  • 100 g fine semolina
  • 60 ml milk, warmed
  • 1 small egg, beaten
  • 5 g yeast
  • Salt, large pinch

Dissolve yeast in warm milk. Rub butter into the flours, add the salt, egg and yeasty milk. Form into a loose ball, leave to rise at room temperature for an hour. On a clean floured surface roll out the dough to a thickness of 3 mm, press into two round trays, around 20-22 cm, leaving a little of the dough to overlap the rim. Leave to rise, about 30 minutes.

Egg-Cheese Filling

  • 12 eggs
  • 200 g boulette de romedenne cheese / maroilles cheese, grated from chilled
  • 125 g butter
  • Seasonings

Beat the butter into the eggs. Pour this mixture onto the dough in the trays, season. Bake at 200°C for 30 minutes, adding the cheese to each tray 10 minutes before end of cooking.

Haddock Filling

  • 250 ml crème fraîche
  • 200 g chaource cheese, grated from chilled
  • 150 g haddock, poached in 100 ml milk with thyme leaves, cut into small pieces
  • 150 g smoked haddock, cut into small pieces
  • 2 eggs
  • 50 g asparagus / long green beans, blanched in hot water for 3 minutes, drained and dried
  • Seasonings

Beat the eggs into the crème fraîche, then whisk in the soaking milk from the haddock. Arrange the asparagus or beans on the dough in the trays. Follow with the fish pieces. Pour the egg custard on top, season. Bake at 200°C for 45 minutes, adding the cheese 10 minutes before end of cooking.

Leek Filling

  • 1.2 kg (4) leeks, tough ends of green section removed, white section sliced thin
  • 200 ml crème fraîche
  • 2 eggs
  • 60 ml milk
  • 50 g butter
  • 10 g salt
  • 5 g black pepper
  • 1 tsp rapeseed oil

Sauté leeks in the butter and oil over a low heat for about 30 minutes until they are soft, leave to cool. Place the leeks on the dough in the trays. Beat the eggs into the milk and crème fraîche. Pour this mixture on top, season. Bake at 210°C for 35 minutes.


INDIGENOUS INGREDIENTS =  Asparagus | Boulette de Romedenne | Cheese Chaource Cheese | Maroilles Cheese | Crème Fraîche | Leek | Smoked Haddock


LEGENDARY DISHES


THE FRONT PAGE