Tag: Cream Recipe

Legendary Dishes | Bricelets (waffle biscuits)

SWITZERLAND

Swiss breads and pastry confections are among the most diverse in Europe, and more than equal the quality and quantity of the Turkish (and Ottoman) tradition. This expertise comes together every year with the Bénichon meal in the canton of Fribourg, where the breads and confections include beignets, cuquettes, croquets and pains d‘anis, and in the delicious crispy brown biscuits known as bricelets.

Cream plays a huge role in the bricelet so it is no surprise that country women are among the best exponents in the art of waffle making.

Denise Bongard of the Fribourg Association of Countrywomen is one of eight women on the Au Bricelet d’Or (Golden Waffle) group. ‘As we are all countrywomen, we use our own cream, which we skim and leave to rest for two or three days,’ she says.

Bongard is also a wizard with a bricelet wand, the tool that is needed to produce the distinctive hollow cigar shape. And this is the problem for anyone who wants to make these delicate delicacies. A waffle iron is required.

The modern waffel iron, in two pieces, which open like a book, appear to be an invention of the 1700s. In western Switzerland they were forged with a decoration, which imprinted a particular pattern on the biscuit.

Nowadays the bricelet iron fer à bricelets is an electronic affair.

The traditional bricelet is generally made with butter or cream, flour, salt or sugar and water. Cheese, eggs and seeds (caraway, poppy or sesame), lemon juice and wine add colour and flavour. Butter is used sparingly because it can run out of the hot irons, while thickened stale cream is preferred by bricelete artisans.

The rolled cigar shape is often found coated with chocolate or filled with thick cream.

Wafers and waffles have a long tradition, going back over a thousand years.

This is a small amount to start practising, the lemon giving these biscuits a subtle sweet hit.

  • 100 g white spelt flour / white wheat flour
  • 85 ml stale double cream
  • 65 g sugar
  • 50 ml white wine
  • 30 ml lemon juice
  • 1 lemon, zest
  • Black pepper, pinch
  • Salt, pinch

Beat the cream in a large bowl.

In a separate bowl whisk the sugar into the lemon juice and wine until the sugar dissolves, add to the first bowl.

Beat the mixture, add the flour, zest and seasonings. Whip into a paste, refrigerate overnight.

Using a dessert spoon place a large dollop on the hot iron.

Close and cook for one minute.

Leave as a wafer shape or twist around the handle of a wooden spoon to form a cigar shape.

Cool on a wire rack, keep in a sealed box, consume at your leisure.


Indigenous Ingredients

Cream
Spelt
Wheat

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

FRANCE

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.

Dough

  • 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.

Filling

  • 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
Cream
Milk
Smoked Pork Belly
Wheat Flour

Legendary Dishes | Prekmurska Gibanica (Prekmurje layered pastry)

Those of you with a sharp eye and knowledge of this pastry will notice there is less cheese in this version. For a sweet pastry use less cheese. For a savoury pastry use more cheese and no sugar in the cheese mixture.
SLOVENIA

This multi-layered pastry has a unique combination and can be made with prepared pastry doughs or with commercial filo pastry. It requires a rectangular baking tin so we choose a 30 centimetre x 30 centimetre tin with a 5 centimetre height and adjusted the amount of filling accordingly.

Therefore this recipe is for a similar sized tin with filo pastry.

Pastry

  • 250 g filo pastry

Fillings

Poppy Seed

  • 350 g poppy seeds, ground
  • 100 g sugar
  • 50 g vanilla sugar

Cheese

  • 1 kg curd cheese
  • 2 eggs

Walnut

  • 150 g walnuts, ground
  • 50 g vanilla sugar

Apple

  • 750 g apples, peeled, cored, puréed
  • 60 g vanilla sugar
  • 1 tsp cinnamon

Cream

  • 350 g sour cream
  • 2 eggs
  • Salt, pinch
  • Butter / Sunflower oil, for greasing and spreading

Grease the tin with butter or oil, place a sheet of filo on the bottom and up along the sides of the tin, brush with oil. Add a second layer and brush with butter or oil.

Spread half of the poppy seed mixture over the pastry sheet. Cover with a sheet of pastry and brush with butter or oil.

Spread half of the cheese mixture over the pastry sheet. Cover with a sheet of pastry and brush with butter or oil.

Spread half of the walnut mixture over the pastry sheet. Cover with a sheet of pastry and brush with butter or oil.

Spread half of the apple mixture over the pastry sheet. Cover with a sheet of pastry and brush with butter or oil.

Repeat with the remaining mixtures, then place two sheets brushed with butter or oil on top of the apple mixture. Spread the cream mixture on top.

Bake at 180ºC for 75 minutes until the top is browned.

Legendary Dishes | Kartoffel Speck Omeletten (potato bacon omelette)

AUSTRIA GERMANY SWITZERLAND

The Swiss cook their omelette with bacon and potato like a thin rösti cake, the Germans also treat it like a cake and bake it in the oven for a dish called pillekuchen while the Austrians add cheese to their version, and serve bacon on the side with steamed mushrooms. This is the Swiss version.

  • 400 g new potatoes, boiled in skins, peeled, grated
  • 6 small eggs / 5 large eggs for approximately 300 grams
  • 200 g speck with fat, cubed small
  • 90 g cream
  • 15 g butter
  • 1 tbsp tarragon, chopped + 1 tbsp tarragon, for garnish
  • 1 garlic clove, halved along length
  • 5 g black pepper
  • 5 g salt

Place the fatty cubes of bacon into a small frying pan. Over a gentle heat release the fat. When the cubes turn brown, remove. Increase heat a little, add the pieces of garlic. When it turns brown remove with a slotted spoon. Pour the garlic fat into a small bowl.

Fry remaining cubes of bacon over a gentle heat until they take on some colour, leave to cool.

Whisk the eggs into the cream, season, add the grated potatoes and choice of herb.

Add a quarter of the garlic fat and a knob of butter to a small frying pan over a medium-low heat. Pour a quarter of the egg-cream-potato mixture to the pan, dot with a quarter of the bacon cubes. Fry for seven minutes, flip and fry the other side, just long enough for the omelette to come away from the side of the pan.

Repeat with remaining ingredients.


The Austrian and German versions will follow …

Legendary Dishes | Kirschtorte (cherry and chocolate cake)

AUSTRIA GERMANY SWITZERLAND

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.

Topping

  • 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 | Sodd (braised lamb and meatballs in broth)

NORWAY

Traditionally made with lamb or mutton, sodd is sometimes made with beef. More of a soup than a stew, sodd is characterised by the gentle flavour of the stock used for the broth and the separately coooked vegetables. One of Norway’s most popular traditional dishes.

Lamb / Mutton

  • 5 litres water
  • 1.5 kg lamb or mutton leg / neck / shoulder, 250 g lean and a little fat removed, fine minced
  • 1 tsp black pepper
  • 1 tsp nutmeg, grated
  • 1 tsp salt

Cut 250 g lean meat and a little fat from the chosen piece of meat, add salt, mince. Tradition calls for a dozen runs through the mincer, and one more for luck!

Braise the meat in salted water, remove the foamy scum that forms on the surface, reduce heat to slow, simmer for three hours, until meat is tender, strain liquid and keep warm.

The meat should fall off the bone, cut into large cubes.

Vegetables

  • 1.5 kg water
  • 1 kg potatoes, cut large
  • 500 g carrots, chopped small
  • 10 g salt

Cook the potatoes in the same volume of water until almost ready
Cook the carrots in just enough water to cover them until they are al dente.

Broth Balls

  • 500 ml lamb stock
  • 250 g lamb mince
  • 75 ml cream
  • 2 tsp cornflour / potato flour
  • 2 tsp ginger, ground
  • 1 tsp nutmeg, grated
  • Black pepper, freshly ground, large pinch
  • Salt, pinch

Stir cornflour or potato flour, spices and cream into the minced lamb, shape with wet hands into walnut-sized balls, around 25 grams each.

Poach in lamb stock for 10 minutes. When they rise to the surface they are ready.

Finish

  • Broth balls
  • Lamb meat
  • Lamb stock
  • Cooked carrots
  • Cooked potatoes
  • Crispbread

Pour the stock into bowls, add the carrots, broth balls and braised lamb.
Serve with crispbread and potatoes on the side.


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