Tag: Spelt Recipe

Legendary Dishes | Muffins au Fromage (cheese muffins)


Toasted cheese muffins made with Reblochon

French cheese muffins got a makeover when bakers and conectioners realised that Reblochon de Savoie – the creamy semi-soft raw milk cheese of the French Alps – produced an entirely different product to muffins made with semi-hard mountain cheese.

We based our version on the recipe on the Savoyard Reblochon website, because we also believe semi-soft cheese is perfect for these little breads (if made with yeast) or little cakes (if made with baking powder).

We used cermaic ramekins and tin cups with a 125 gram volume.

This is the yeast version. For the baking powder version go here.

We also used white spelt flour whereas soft white wheat flour is more suitable for the baking powder version.

  • 250 g Reblochon cheese / semi-soft raw-milk cheese
  • 250 g yoghurt
  • 4 eggs
  • 200 g white spelt flour
  • 120 ml water, warmed
  • 15 g yeast
  • Black pepper, large pinch
  • Salt, large pinch
  • Oil, for greasing

Preheat oven to at 180°C.

Dissolve the yeast in the warm water.

Beat the eggs in the yoghurt.

Stir the seasonings into the flour, add the egg-yoghurt mixture followed by the yeast mixture.

Beat into an homogeneous mass.

Leave to rise for 90 minutes.

Pour or spoon mixture into greased cups or ramekins, two-thirds full.

Divide the cheese into the same number of cups or ramekins, push each piece into the centre of the muffin mixture.

Bake for 25 minutes until golden-brown on the top.

Serve hot or leave to cool completely, lightly toast under the grill.

Legendary Dishes | Bricelets (waffle biscuits)


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


Legendary Dishes | Boterkoek (butter cake)


Made with shortbread ingredients, this cake is more like a biscuit, and yet another confection with the egg dilemma. Some cooks make it without a filling or make a small gesture with almond paste. This version has a rich filling, the ginger in syrup adding an oriental touch. We are not using an egg!


  • 200 g butter, chilled
  • 200 g vanilla sugar
  • 125 g almonds, ground
  • 125 g white spelt flour
  • 15 ml milk, for brushing
  • Salt, pinch


  • 100 g apricots, dried, soaked, chopped small
  • 50 g almonds, skinned, flaked
  • 45 g ginger syrup
  • 30 g root ginger in syrup
  • 24 cm cake mould

Preheat oven to 180°C.

In a large bowl whisk the sugar into the butter, add the almonds, flour and salt.

Form into a dough, divide into two equal pieces.

Combine apricots, syrup, ginger and flaked almonds.

On a floured surface roll a piece of the dough to amply cover the base of the cake mould.

Spoon filling onto this base.

Roll second piece of dough, place over the filling.

Brush top with the milk and with a fork or knife create a motif on the surface.

Bake for 55 minutes until golden brown, cool and cut into wedges.