Tag: Sour Cream Recipe

Legendary Dishes | Tarte au Reblochon (cheese pie)

FRANCE

Traditionally made with bacon and onion or with assorted soft vegetables like courgettes and spinach, the debate is not about the choice of filling, it is about the pastry crust, whether to pre-bake it. We went both ways and did not come to a conclusion.

We did however make both the bacon-onion and courgette-spinach versions. We suggest you do the same, that way you get to eat it twice!

This pie is suitable for the small Reblochon rounds.

Pastry

  • 250 g white wheat flour, t450
  • 120 g butter
  • 2 eggs
  • 15 ml cold water
  • 3 g salt

Make the pastry, leave to rest in refrigerator for at least an hour.

Filling – Bacon and Onion

  • 230 g Petit Reblochon
  • 200 ml crème fraîche
  • 3 eggs
  • 125 g onion, chopped small
  • 100 g bacon, diced
  • 20 g butter
  • 5 g nutmeg, grated

Butter a pie pan (somewhere around a 24 centimetre diameter).

Roll the dough to the desired shape and place in the pan. Using a fork puncture the pastry in several places.

Or, cover with a sheet of parchment paper, place cooking weights or beans on top and bake for 15 minutes at 180ºC.

Remove and leave to cool.

Brown the bacon in a frying pan, add the onion, sauté for 15 minutes, leave to cool.

Preheat oven to 200ºC.

Beat the eggs with the cream.

Spread the bacon and onions across the pastry base. Pour in cream and egg mixture, dust with nutmeg. Cut the Reblochon into wedges and arrange them a circle on top of the cream and egg mixture.

Bake for 30 minutes at 180°C.

Filling – Courgette and Spinach

  • 230 g Petit Reblochon
  • 220 ml crème fraîche
  • 3 eggs
  • 300 g courgettes, grated
  • 250 g spinach, blanched, squeezed dry, chopped
  • 125 g shallots, sliced thin
  • 15 ml olive oil
  • 5 g black pepper
  • Salt, large pinch.

Butter a pie pan (somewhere around a 24 centimetre diameter).

Roll the dough to the desired shape and place in the pan. Using a fork puncture the pastry in several places.

Or, cover with a sheet of parchment paper, place cooking weights or beans on top and bake for 15 minutes at 180ºC.

Remove and leave to cool.

Sauté the shallots in oil until they have coloured at the edges. Increase the heat to high, add the courgettes and fry for 3 minutes.

Remove from heat, leave to cool.

Prepare the spinach.

When the courgette mixture is cold, fold the spinach into it.

Preheat oven to 200ºC.

Beat the eggs with the cream.

Spread the courgette-spinach mixture across the pastry base.

Pour in cream-egg mixture, sprinkle with black pepper and a little salt.

Cut the Reblochon into wedges and arrange them a circle on top of the cream and egg mixture.

Bake for 40 minutes at 180°C.


Legendary Dishes | Lihapullat (meatballs)

FINLAND

This is the meatball of Finland, a hint of mustard and paprika, deliciously succulent with a fried onion crust. Go here for the story of the history of the meatball.

  • 500 g beef, minced
  • 100 g onion, finely chopped
  • 1 egg
  • 40 g white spelt flour / white wheat flour
  • 30 g mustard
  • 30 g sour cream
  • 15 g bittersweet paprika
  • Seasonings
  • Oil, for frying

Work the onions into the beef with a wooden spoon in a large bowl. Add the mustard and sour cream, and using your hands knead the mixture until the fat starts to come off onto your fingers. Add the egg, followed by the paprika and seasonings.

Divide into 50 g balls, chill for 30 minutes.

Pour the flour onto a plate, roll the balls in the flour, shake off excess.

Brown gently in oil over a medium heat, about 15 minutes, until the pieces of onion darken and start to form a crust.

Finish in a sauce to keep them moist.


Legendary Dishes | Shokoladnyye Pryaniki Шоколадные Пряники (chocolate gingerbreads)

RUSSIA

Russia has the most diverse gingerbread tradition in Europe. From allspice, cardamom, cinnamon, clove and ginger as the standard spice mixture to none at all, from kefir, milk and sour cream as a liquid medium to none at all, and from cheese, chocolate, honey, jam and nuts as fillings and flavourings to none at all, the Russian gingerbread is an enigma until it is decorated in the Tula fashion and then it becomes a majestic creation.

The basic ingredients are baking powder, bicarbonate of soda, flour, butter, eggs, milk and sugar. After that it is show time! Russian bakers revel in their biscuit gingerbreads and in their cake gingerbreads and continue to find different ways to celebrate that creative spirit.

Among the elaborations are these chocolate gingerbreads, spiced with allspice, cinnamon and ginger.

  • 350 g white wheat flour, t450
  • 210 g sour cream
  • 90 g vanilla sugar
  • 1 egg
  • 60 g honey
  • 50 g butter
  • 2 tbsp cocoa powder
  • 10 g baking powder
  • 8 g ginger powder
  • 5 g allspice powder
  • 5 g cinnamon powder
  • Salt, large pinch
  • Nutmeg, 10 gratings
  • Tip of knife bicarbonate of soda
  • Cocoa powder, for dusting

Coating 1

  • 100 g icing sugar
  • 4 tbsp water / lemon juice
  • 1 tbsp cocoa powder

Coating 2

  • 100 g chocolate, 75%

In a saucepan melt the butter, honey and sugar over a low heat. Leave to cool a little.

Sieve the flour into a large bowl and add the baking powder, bicarbonate of soda, cocoa powder, salt and spices. Add the egg to the cream. Add the dry and wet mixtures to the warm honey mixture. Form into a loose dough.

Dust a clean surface with cocoa powder. Roll into a long thick sausage on the cocoa powder, cut at 3 centimetre intervals. Place on parchment on a tray. Bake at 190℃ for 25 minutes, leave to cool on a rack.

Coat in chocolate melted in a bain-marie or in a cocoa powder, icing sugar solution.