Tag: Butter Recipe

Legendary Dishes | Bulviniai Paplotliai su Brokoliais (potato and broccoli cakes)


The general tradition in Europe these days is to fry a potato mixture in a greased frying pan, either as pancakes or as loose rösti.

Slow cooking them dry on a griddle or skillet is an older tradition and baking them in an oven probably began in the 19th century.

Adding broccoli was culinary genius.

In Lithuania they serve these cakes with sour cream and a hearty skanaus.

  • 750 g floury potatoes, peeled, quartered
  • 400 g broccoli, whole
  • 100 g butter
  • 1 egg, beaten
  • 10 g fresh dill, chopped
  • Seasoning

Boil potatoes and broccoli in lightly salted water in separate pots. Drain potatoes, put in a large bowl with the butter, season. Drain broccoli, reserve some of the liquid, remove large and small stalks.

Mash potatoes with three tablespoons of broccoli liquid until smooth and creamy. When cool stir in an egg.

Cut broccoli into small pieces, stir into mash.

Season again and add dill.

Make 8 large balls or 16 small balls.

Make an indent in each ball, and place a small piece of broccoli into the centre, seal.

Lay balls on an oiled tray, flatten with a light pressing of the hand and bake for 30 minutes at 180ºC.

Indigenous Ingredients


Breads of Europe | Kmecki Kruh (farm bread)


Beer bread is associated with northern Europe, but this Slovenian bread is delicious, homely flavours that make it unforgettable. A traditional favourite.

We made it with wholewheat flour, it can also be made with white wheat flour and wholewheat flour combined.

  • 900 g whole wheat flour
  • 350 ml beer
  • 200 ml milk
  • 80 g butter
  • 50 g sourdough
  • 3 tbsp honey
  • 40 yeast

Warm the beer, add yeast and honey, leave for 15 minutes.

Warm the milk, add butter and leave to melt.

Sieve flour into a large bowl, putting the leftover germ into the milk.

Pour the yeast-beer and germ-milk liquids into the flour. Add sourdough, form into a loose dough, knead on a clean work surface for 15 minutes.

Leave to rise for an hour, de-gas, leave for a further hour.

Divide the dough into two equal pieces, shape into rounds or place in loaf tins and leave to rise, about 90 minutes.

Bake for an hour in a 190°C oven.

Indigenous Ingredients

Slovenia version, photo courtesy Slovenia Tourism


Legendary Dishes | Mish me Jahni (meat stew)

  • 2 kg onions, chopped small
  • 2 kg beef / veal, cut into bite-sized pieces
  • 250 ml water
  • 90 g butter
  • 60 ml red wine
  • 45 ml olive oil
  • 30 g paprika
  • 15 g salt
  • 3 bay leaves
  • 5 g cinnamon, ground
  • Black pepper, pinch

Put the chopped onions into a large bowl, sprinkle with salt, toss and leave covered for an hour.

Heat oil in a frying pan, brown meat in batches, place in a large pot with the onions, butter and water.

Deglaze the frying pan with wine, add to pot. Bring to a low boil, add bay
leaves, cinnamon and half of the paprika. Cover and cook over a low heat for 90 minutes.

Add remaining paprika, cook for an hour until the meat is tender.

Serve with mashed potatoes.

Indigenous Ingredients

Beef / Veal
Red Pepper

Legendary Dishes | Fyrstekake (Prince cake)


This princely cake of Norway is iconic because it combines a tender pastry base with a subtle sweet filling.

The traditional filling is a paste made with almonds, egg whites and sugar. Butter is an addition. Whole eggs are a variation. The paste can be enhanced with cardamon and vanilla. Fruit is also an addition.

The traditional base is made with baking powder, butter, eggs, flour and sugar.

A lattice work occasionally decorates the top of the cake.

This is the basic recipe.


  • 150 g almonds, ground
  • 150 g icing sugar
  • 2 egg whites

Combine ground almonds and icing sugar, fold in the two egg whites. Put in fridge for several hours. This is the almond paste.

Base Dough

  • 175 g pastry flour
  • 125 g butter, softened
  • 100 g strong white wheat flour
  • 3 egg whites
  • 80 g brown sugar
  • 8 g baking powder

Beat brown sugar into the butter, stir in the three egg whites, baking powder and sieved flours. Knead into a smooth ball. Leave for an hour.


  • 30 g almonds, whole, blanched, skinned, halved for topping
  • 1 egg, beaten, for glazing
  • Icing sugar, for dusting
  • 22-25 cm diameter flan tin

Preheat oven to 180°C.

Place the dough in the bottom of the cake tin, push it across the base and up the sides with a one centimeter overlap above the rim.

Spoon almond paste on top of the dough, wash with egg, top with almond pieces.

Bake for 40 minutes.

Dress with icing sugar.

Legendary Dishes | Tourte a l’Abondance (Abondance pie)


The quantities are determined by the size of your baking tins, but the ratio of potatoes to cheese should be no less than 4:1.

Bacon can replace the pork belly, and ricotta can replace the cream and milk.

This quantity is for two round tins each with a diameter of 20 centimetres and a depth just below 4 centimetres.


  • 250 g white wheat flour, t55
  • 125 g butter
  • 1 egg
  • 3 tbsp water
  • Salt, pinch

Work butter into the flour, add egg and sufficient water to produce a loose dough.

Refrigerate for an hour or two.


  • 750 kg potatoes, peeled, sliced thin, blanched in boiling water for ten minutes, drained
  • 300 g Abondance cheese, sliced thin
  • 4 eggs
  • 200 g smoked pork belly, cubed small
  • 100 ml cream / ricotta
  • 100 ml milk / ricotta
  • 10 g black peppercorns, coarse ground
  • 5 g salt
  • Nutmeg, 8 gratings

Preheat oven to 210ºC.

Divide the pastry into two pieces, push each piece into the bottom and up the sides of the cake tins.

Arrange the cheese slices and pork belly cubes on top of the pastry.

Add a layer of potatoes.

Follow with another layer of cheese and pork belly.

Finish with a layer of potatoes and a few pieces of cheese.

Crack eggs into a bowl, add milk and cream, whisk with six gratings of nutmeg and salt.

Pour over the layers, to cover them completely. Dress with black pepper and one grating each of nutmeg.

Bake for 50 minutes.

Indigenous Ingredients

Abondance Cheese
Smoked Pork Belly
Wheat Flour

Breads of Europe | Flûtes au Fromage (cheese bread sticks)


The butter-milk ratio is the essential element in these cheese sticks. The cheese will bind the mixture but more butter and less milk will also toughen the dough, so for a lighter dough and ultimately a light stick use less butter and more milk. We suggest you play with the quantities of butter and milk to achieve the desired texture.

  • 250 g strong white wheat flour
  • 110 g butter, softened
  • 110 g Sbrinz cheese, fine grated
  • 100 ml milk, warmed
  • 25 g yeast
  • 15 salt
  • 15 g sugar
  • 10 g malt / molasses
  • 10 g green / white pepper

Dissolve yeast in the milk and sugar.

Fold 45 grams of flour into yeast mixture, leave to rise for 45 minutes.

Work the molasses into the flour, add the salt and pepper, followed by the cheese, butter and yeast mixture.

Knead the dough gently for five minutes, leave to rise for 75 minutes.

On a floured surface roll the dough out into 30 x 30 centimetre sheet about 5 mm thick.

Cut into long strips 2 centimetre wide, place on a buttered baking tray, leave for 30 minutes.

Bake at 220ºC for 10 minutes.

Legendary Dishes | Pâté Gaumais (pork pie)


Virton butchers Leroux-Subitte are credited with the invention of this aromatic pork pie toward the end of the 1800s, a tradition that has continued with the butchers of the region.

The pastry, which is often sweetened, is prepared with a yeast dough. Generally the pastry is the domain of bakers and the filling and marinade the speciality of butchers, although some butchers prepare their own pastry.

Recipes for home-made pies are a closely-guarded secret and coveted by family and friends.

The filling is traditionally associated with loin meat with some rib and belly meat. It is cut into pieces no larger than two centimetre cubes, then marinated for at least 48 hours.

The marinade will include red or white wine and vinegar flavoured with carrots, garlic, onions or shallots and various herbs and spices from bay, black pepper, clove, juniper, parsley, sage and thyme plus salt.

Pâté Gaumais is eaten hot, usually an hour after baking, or cold and can be re-heated.

It is celebrated every December 26 in Virton with the King of Pâté Gaumais competition for the highest amount consumed in one sitting.


  • 1 kg pork loin and rib meat, cut into 2 cm pieces
  • 500 g shallots, sliced thin
  • 125 g dry white wine / red wine
  • 4 garlic cloves, crushed
  • 5 tsp wine vinegar
  • 15 g black pepper
  • 1 tbsp oil
  • 1 tbsp thyme
  • 10 g salt
  • 10 juniper berries
  • 5 sprigs parsley, chopped small
  • 1 sprig sage
  • 5 rosemary spears, chopped small
  • 3 bay leaves

Marinate meat for 48 hours over two nights. Turn the meat from time to time.


  • 500 g white wheat flour, t45
  • 150 g butter, cut into small pieces
  • 2 small (55 g) eggs + 1 egg yolk
  • 100 ml milk, warmed to 38ºC
  • 50 g yeast
  • 15 g lard
  • 15 g sugar (optional)
  • 5 g salt

Dissolve the yeast in the warm milk. Add yeast mixture and eggs to the flour to make a loose dough. Work the butter into the dough in stages, finish with the lard, knead into a smooth dough, about 20 minutes. Leave to rest for two hours.


  • 1 egg, beaten

Remove bay leaves, juniper berries, sage and thyme from the marinade. Drain the liquid, leave to rest for 30 minutes, use paper towels to absorb any moisture on the meat.

Divide the dough into four pieces, cover and set aside. Take one piece and divide into two, shape into balls, one larger than the other, then into rounds.

Place a quarter of the meat mixture on the larger round, place the small round on top.

Fold the edge of the larger round into the edge of the smaller round in the crimp style.

Put the pie on a greased tray, make a small hole in the centre of the surface.

Repeat with remaining dough and meat mixture. Preheat oven to 180ºC.

Brush the egg yolk over the surface of each pie.

Bake for 60 minutes until the pies are golden brown on top.

Pâté Gaumais is produced and sold at these outlets.

BAILLOT Brothers Rue Dr. Hustin, 55 at 6760 Ethe 063/577 246
BIT Xavier Grand Rue, 43 to 6760 Virton 063/577 224
BLAISE Cured meats Place Albert 1er, 4 at 6820 Florenville 061/311 951
DE MATOS Adolfo - EUROVIANDE Place G. Lorand, 3 at 6760 Virton 063/578 870
DROPSY Roland Ruelle Giffe, 2 at 6747 Saint-Léger 063/457 300
FELSCH Didier Rue du Vieux Sart, 2 at 6769 Meix-devant-Virton 063/577 421
HOLTZHEIMER Jean Industry Street, 2 at 6792 Halanzy 063/678 579
LEFEBVRE Yvon Rue René Nicolas, 3 at 6750 Musson 063/675 747
MARECHAL Adelin Grand Rue, 88 to 6769 Gérouville 063/577 538
PEIGNOIS Claude - The heart of the Gaume Rue Dr. Hustin, 51 at 6760 Ethe 063/581 804
ROMAIN Jean-Claude Station Street, 7 at 6820 Florenville 061/311 112
THIERY Frédéric Rue du Moulin, 5 to 6750 Mussy-La-Ville 063/677 738
THOMAS Andre Rue de Neufchâteau, 2 at 6720 Habay-La-Neuve 063/422 139
TOCK Jules Grand Rue, 218 to 6740 Sainte-Marie 063/455 396

Indigenous Ingredients


Legendary Dishes | Boerenkoolstamppot met Rookworst (kale and potato mash with smoked sausage)


Another traditional kale dish, this mashed kale and potato stew is a Dutch classic with numerous subtle variations – kale, potatoes, milk and butter the only constants.

Smoked sausages (generally Gelderse) complete the dish but it is also garnished with bacon.

Vinegar is a tangy ingredient in some of the classic preparations, a role also played by mustard while the modern versions call for dried vegetables, herbs and spices.

Leeks have also been known to find their way into the ingredients list because they add a gentle flavour to the kale.

The Dutch food web list 162 recipes.

The Gelderland smoked sausage story is told by traditional food specialists Vers-inspiratie (Fresh Inspiration).

  • 1.5 kg floury potatoes, peeled, cubed
  • 1 kg kale leaves, stalks removed
  • 550 g smoked sausages, sliced thickly
  • 500 g onions
  • 100 ml milk, hot
  • 100 g bacon, cubed or cut into strips, grilled (optional)
  • 60 g butter
  • 1 tbsp vinegar (optional)
  • 5 g black pepper
  • 30 g dried onions
  • 2 tsp dried vegetables
  • 5 sprigs marjoram
  • 3 sprig lovage, chopped
  • Nutmeg, 2-3 gratings for each portion
  • Salt, pinch
  • Mustard, for dressing

Boil onions and potatoes with salt in sufficient water to cover in a large pot, strain and retain cooking liquid.

Put kale in a large pot with the onion-potato liquid, cook until leaves wilt.

Drain the liquid into a new pot.

Squeeze liquid from the kale into the new pot, add the sausages, cover and simmer for 15 minutes.

When the kale has cooled, cut into small pieces, put in a small pot and simmer for 10 minutes.

Mash onions and potatoes with butter and milk, fold in kale, add the herbs and seasonings, and, if using, the vinegar.

Serve garnished with the mustard, sausages, nutmeg and, if preferred, crispy bacon strips.

Indigenous Ingredients

Note from Fricot Editors:

Please bear with us while we continue to prepare the indigenous ingredients database.

Smoked Sausage

Legendary Dishes | Hamsi Diblesi (Black Sea anchovies with kale and rice)


To celebrate the amazing relationship between anchovies and kale, we are reminding you again of this recipe from Banu Özden’s Traditional Tastes of Turkey.

  • 500 g Black Sea anchovies, cleaned
  • 5 leaves of kale, washed and sliced
  • 200 g rice, washed
  • 2 onions, sliced
  • 1 bunch parsley, chopped
  • 150 g butter, cut into small cubes
  • 2 tsp salt
  • 1 tsp black pepper

Combine the kale, rice, onion, parsley, salt and black pepper in a large bowl.

Place half of the butter on the bottom of a pot, add half of the rice mixture then layer the fillets of anchovies.

Top with the rest of the rice mixture and butter.

Add 100 ml of water and cook over low heat for about 30 minutes.


Black Sea Anchovies (Hamsi)


Legendary Dishes | Sernik Tradycyjny (traditional cheese cake)


The secret to a perfect cheese cake is twice ground cheese curds. In Poland food companies Mlekovita and Piatnica produce twaróg sernikowy mielony – ground cheesecake curd – for this practical purpose. Potato starch is another ingredient that will make a difference and there is a strong argument that yoghurt rather than cream will make the cheese cake lighter. The first time we made it we were unable to get the Mlekovita or Piatnica brands and instead used a fatty curd from Polmlek. Subsequently we used the Piatnica brand. Both Mlekovita and Piatnica suggest butter is not needed. However, despite the obvious reason, we want to keep with tradition.


  • 500 g ground cheese curd
  • 4 eggs, separated
  • 130 g butter, softened
  • 130 g icing sugar
  • 60 ml cream / yoghurt
  • 60 g vanilla sugar
  • 30 ml fruit juice / lemon juice
  • 30 g potato flour


  • 100 g biscuits, coarse ground
  • 50 g butter, melted
  • 30 g brown sugar (optional)

Preheat oven to 180ºC.

Beat the soft butter, gradually beat with an egg yolk and a quarter of the icing sugar, repeat with remaining yolks and sugar.

Beat the juice into the mixture.

Beat the ground cheese into the mixture followed by the vanilla sugar, yoghurt and potato flour to obtain a homogeneous mass.

Whisk the egg whites until stiff, gently fold into the mixture.

Melt the butter for the base, add the ground biscuits and, for a little sweetness, brown sugar. Line a cake tin with baking paper, spoon the biscuit mixture on the base and gently smooth out to the edges with a back of a teaspoon.

Put the cheese mixture on top of the biscuit base, bake for 75 minutes.

Remove from oven, leave to cool in the tin.

Dust with icing sugar.

This is the recipe reproduced on the Piatnica tub.

One kilo of cheesecurd, 7 eggs, 240 g icing sugar, 15 g potato flour, 15 g semolina, vanilla sugar or rum flavouring. The method is the same as above, with one exception, the cheesecurd to gently added to the mixture after the beaten egg whites.

© www.piatnica.com.pl

Legendary Dishes | Kerkyraïkí Giaourtópita Κερκυραϊκή Γιαουρτόπιτα (lemon yoghurt pie)

  • 5 eggs, separated
  • 300 g white wheat flour, t500 / white spelt flour
  • 250 g sugar
  • 250 g yoghurt
  • 220 g butter, softened
  • 5 lemons, zest
  • 1 lemon, juice
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 vanilla pod

Whisk butter and sugar until it is integrated, add egg yolks and yogurt, beat mixture until smooth.

In a separare bowl beat egg whites until they are stiff.

Combine flour, baking powder, soda, lemon zest and vanilla.

Fold one spoonful of the flour mixture followed by one spoonful of egg whites into the butter-sugar mixture. Repeat until the flour mixture and egg whites are used up.

Add the lemon juice and pour the batter into a prepared cake tin or tray.

Bake at 180ºC for 70 minutes.

Legendary Dishes | Bougátsa Μπουγάτσα (cheese custard pie)


The double act that is filo and feta among the traditional pie dishes of Greece has a tendancy to over-shadow the food acts that require kefalotyri, the spicy hard cheese made from goat or sheep milk, and ladotiri, the salty hard cheese also made from goat or sheep milk.

Bougátsa is one of these acts. Generally a custard pie made with semolina it is often transformed into a cheese custard pie made with kefalotyri and ladotyri to produce an enigmatic flavour that is unforgettable.


  • 12 leaves of filo pastry
  • 120 g butter, melted
  • Butter, for greasing

Cheese Sauce

  • 1 litre milk
  • 250 g kefalotyri cheese
  • 250 g ladotyri mytilinis cheese
  • 80 g butter
  • 80 g white flour
  • 1 egg yolk
  • 5 g black pepper
  • Nutmeg, 20 gratings
  • Salt, pinch

Heat milk and butter in separate saucepans. Add flour to the butter saucepan to make a roux. Increase heat. Using a wire whisk stir the warm milk into the roux. Add black pepper and nutmeg. Cook until the mixture begins to thicken. Remove from heat, leave to cool. Stir the cheeses and the egg yolk into the sauce and add some salt.

In turn smear the melted butter over half of the pastry leaves, crumple and place in the bottom of a buttered baking tray.

Pour the cheese sauce on top.

Smear all but two of the remaining pastry leaves with butter, crumple on top of the cheese sauce. Smear the last two pastry leaves with butter, place on top of the crumpled leaves.

Bake at 170ºC for 45 minutes.

Legendary Dishes | Crostini Filanti alle Alici (toasted cheese streamers with anchovies)


A dish of Lazio, this is a creative way of binding melting cheese to bread and still create a traditional crostini. The anchovies are a touch of genius. This recipe is adapted from the Tor Tre Ponti Cultural Association Cookbook which lists it as a second plate. We think it is a perfect breakfast crostini or an antipasta crostini.

  • 6 homemade bread cut into 2 cm thick slices, crusts removed, cut into 4 cm x 7 cm pieces
  • 375 g mozzarella cheese, cut into 4 cm x 7 cm slices
  • 160 g butter, melted
  • 90 ml milk
  • 6 anchovies, cut small
  • 10 g black pepper
  • 4 skewers

Preheat oven to 200ºC.

Sprinkle black pepper on the mozzarella pieces, place a piece of bread on the skewer followed by a slice of mozzarella, alternate for a total of 8 pieces of bread and 6 pieces of mozzarella, the bread bookending each skewer. Push together to adhere the mozzarella to the bread.

Repeat with remaining bread, cheese and skewers.

Place the skewers on the edges of a deep pan, raised above the bottom of the pan. Drizzle melted butter on the edges of each of the bread pieces.

Bake for 20 minutes.

Add the anchovies to the remaining melted butter, sauté until the anchovies begin to melt, add the milk, heat through.

Remove the skewers from the streamers, serve with the anchovy sauce poured on top of each one.

Recipe © Associazione Culturale Tor Tre Ponti
Photo © Editions Fricot

Legendary Dishes | Kurnik s Kuritsey i Kartoshkoy {Курник с курицей и картошкой} (chicken and potato pie)



  • 750 g white spelt flour
  • 400 ml kefir, brought up to room temperature
  • 250 g white wheat flour
  • 100 g butter
  • 100 ml milk, warmed
  • 1 egg
  • 30 g sugar (optional)
  • 25 g yeast
  • 15 g salt

Dissolve the yeast in the milk and, if using, sugar. Sieve the flours into a large bowl, add the salt, work the butter into the flour, add the yeast mixture, egg and knead into a smooth dough. The desired dough temperature is 25ºC. Leave to rise for two hours, degas, leave for another two hours, degas.


  • 900 g potatoes, whole, peeled, sliced thin
  • 600 g chicken breast and thigh meat, chopped small
  • 500 g onions / shallots, sliced
  • 30 g butter
  • 30 ml vegetable oil
  • 1 tbsp light (Kikkoman) soy sauce
  • 5 g black pepper
  • 5 g salt


1 egg yolk
1 tbsp water

Sweat onions or shallots in two tablespoons of oil over a low heat for 30 minutes until they are soft and translucent. Add chicken, increase heat and cook until it turns white. Season. Fold the potatoes into the mixture, cover and cook over a low heat for 5 minutes. Leave to cool naturally. Stir soy sauce into the mixture.

Preheat oven to 200ºC. Cut the dough into 200 gram balls, roll each ball flat, place filling in the middle, bring edges together, fold each side into the middle and pinch edges. Place together on a greased tray. Leave to rise for 30 minutes. Bake for 35 minutes.

Text & Photo © Fricot Project 1998-2020

Legendary Dishes | Kirschtorte (cherry and chocolate cake)


There are as many stories about the origins of this kirsch-flavoured cake as there are variations of the recipe. Josef Keller, pastry chef in Café Ahrend in Bad Godesberg, is credited with inventing the Black Forest (Schwarzwalder) version in 1915. He passed his recipe to August Schaefer. His son Claus made the original cake at Café Schaefer in Triberg until 31 December 2020 when the cafe closed 150 years after it had opened.

Kirsch, the clear cherry brandy made from the dark red sour berries of the Black Forest in south-west Germany, identifies kirschtorte with the region but there are occasional doubts about the cake‘s geographical authenticity.

The claim that the cake represents the women‘s costume of the region (black like the dress, cream like the blouse and cherries like the red balls of adornment) is seen as a tourist entrapment.

These days it does not matter where kirschtorte originated. This delicious cherry-chocolate cake is now omnipotent.

Flan Dough

  • 4 eggs
  • 200 g butter, softened
  • 200 g sugar
  • 170 g white wheat flour
  • 30 g cocoa powder
  • 8 g baking powder
  • Bicarbonate of soda, large pinch

Preheat oven to 180°C. Whisk eggs and sugar until foamy. Sieve flour, baking powder and cocoa powder into a large bowl. Fold into egg-sugar mixture. Pour into mould. Bake for 30 minutes. Divide cake into two equal pieces.


  • 800 ml cream
  • 400 g sour cherries
  • 250 ml sour cherry juice
  • 100 ml kirschwasser
  • 50 g chocolate flakes
  • 50 g vanilla sugar

Whip cream with sugar. Boil cherry juice until syrupy, leave to cool, stir in three-quarters of the cherries and a splash of kirsch. Spread on first base. Follow with a layer of piped cream and another splash of kirsch. Place second base on top. Pipe on remaining cream, decorate with chocolate flakes and remaining cherries.

Legendary Dishes | Flamiche / Flamique (cheese custard pie)

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

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, t55
  • 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