Traditional recipes

Flammkuchen with ham and onion

Flammkuchen with ham and onion


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First prepare the dough: mix the flour with the salt in a bowl. Rub the yeast together with the sugar in a bowl, add a little warm milk and pour them all over the flour. With your hands well greased with oil, knead the dough for a few minutes until it becomes elastic and homogeneous. Cover the dough and leave it to rise in a warm place for at least an hour.

Preheat the oven to 250 degrees. Put a saucepan of water in the oven tray.

Cut the ham into cubes and the onion into thin slices. Divide the dough into two equal pieces, spread a very thin sheet and place it in a pan greased with butter or lined with baking paper. Place the cream cheese or grated cheese over the dough, leaving the edges uncovered, then sprinkle the ham and onion slices. Bake for about 10 minutes, until the dough becomes crispy.

It is traditionally served on a wooden counter and eaten by hand.

Good appetite!


Quiche recipe with onion and ham

Make the dough. Melt with a little margarine, add flour, salt (to taste), knead while adding the 4 tablespoons of water. The result is a crumbly dough.
Then grease a 28 cm diameter tray with margarine and line with flour.
Dress the tray in the dough by pressing with your hands.
Then put the tray in the fridge for about an hour.
Cut sliced ​​ham, fish onions. First fry a little ham and then in the fat it left you can fry very little onion.
Remove the dough from the fridge, prick it with a fork and put it in the oven for 10 minutes (on the right heat).
While the dough has been in the oven, beat the egg whites and mix the yolks with sour cream, salt and pepper and then the yolks with the yolks together, taking care not to leave the whole composition.
Remove the tray from the oven after 10 minutes. Place the hardened onion, then the ham and finally the mixture of eggs and sour cream. Bake for 30 minutes on the right heat.
After removing from the oven, after about 5 minutes you can leave it, but not much.


Ingredients for tart recipe flambee, flammkuchen

  • For the crust:
  • 200 g flour
  • 120 ml of warm water
  • 2 tablespoons oil (I used cold pressed rapeseed oil, olive oil)
  • A pinch of salt
  • For toping:
  • 2 tablespoons cream cheese
  • 1 tablespoon sour cream
  • 100 g bacon, diced (or pancetta)
  • Green onions
  • Red onion
  • A little oil for frying
  • Nutmeg to taste
  • A sprig of rosemary, picked directly from the pot

How to prepare the recipe for tart flambee, flammkuchen?

I mixed the ingredients for the crust, and kneaded a little. A ball of pizza-like dough should come out firm and elastic.

I spread the dough with the facalet, and placed it on a pizza tray.

Meanwhile, I mixed the cream cheese with the sour cream, and thickly greased the dough sheet.

I prepared my toppings: bacon, red onion, green onion.

I fry the diced bacon until it is nicely browned.

I cut the red onion into thin slices and chopped a little green onion.

I put the browned bacon and the two kinds of onions over the sheet of dough. I sprinkled a little fresh rosemary and freshly grated nutmeg.

I put the tray in the oven for 15 minutes, until the dough tanned nicely on the edges.

The flammkuchen dough doesn't really want to be spread in a round and orderly shape - it comes out as it pleases, with more irregular edges, and it is cut as it pleases - but that's its charm, more rustic.

Searching through older pictures, I also found the picture with flammkuchen from Strasbourg - so, for comparison with mine.

The average grade given by the jury for this recipe is 9.50

Recipes with Gina Bradea & raquo Recipes & raquo Flamb & eacutee tarts, flammkuchen, simple and tasty Alsatian recipe


I made the dough. I melted a little margarine, I added flour, salt (to taste), I kneaded while I added the 4 tablespoons of water. The result is a crumbly dough.


I then greased a 28 cm diameter tray with margarine and lined it with flour (I don't think it was necessary, the dough containing fat would not have stuck, but I didn't want to risk it).


I wrapped the tray in the dough by pressing with my hands.


Then I put the tray in the fridge. In the magazine he said he had to stay for 1 hour, but I left him for about three hours, there was no problem.


I cut sliced ​​ham, fish onions. First I fried a little ham and then in the fat it left I hardened the onion very little.


I took the dough out of the fridge, pricked it with a fork and put it in the oven for 10 minutes (proper heat).


While the dough was in the oven, I whipped the egg whites. I mixed the yolks with sour cream, salt and pepper


and then the egg whites with the yolks together, taking care not to leave the whole composition.


I took the tray out of the oven after 10 minutes.


I put the hardened onion, then the ham and finally the mixture of eggs and sour cream. I put it in the oven for 30 minutes on the right heat.


After I took it out of the oven, after about 5 minutes it was left, but not much. There is almost no difference
Good appetite!


Cauliflower au gratin with ham and bechamel sauce


I'm home alone so I cooked something I just like & # 8211 cauliflower. I found the recipe interesting from how I saw it on Pilar's blog, a little different than other recipes on the net.
Ingredient:

1 cauliflower (1kg)
200 g of ham
3 ripe tomatoes
1 small onion
2 cloves of garlic
a little salt, sugar
grated cheese (approx. 200 g)
oil
Ptr. sos bechamel:
1/4 l milk
1/2 tablespoon flour
20 g butter

We wash the cauliflower and open the larger bouquets. Put the water to boil in a larger pot, when it boils add a pinch of salt and cauliflower bunches. Let it boil for 7 minutes, then take them out and set them aside.
Preheat the oven to 170 degrees.
We burn the tomatoes, peel them and cut them into pieces. Chop the onion and small garlic, fry them in a tablespoon of oil, then add the chopped tomatoes and let them boil until the sauce decreases and thickens a little (I did not use tomatoes because I hurried, I replaced them with 200 ml broth ). Add a little sugar to reduce the acidity of the tomatoes (this is good advice that I will take into account in the future). Pass the whole mixture through a blender and set aside. Due to lack of time, I gave up the part with the blender.
Fry the sliced ​​ham in a little oil (I also put a little chicken breast, I think you can replace it if you want the ham with chicken breast).

Prepare the bechamel sauce, melt the butter in a saucepan, add the flour, stirring constantly and then gradually the milk. Stir for a few minutes until it thickens a little and starts to boil.
In a heat-resistant dish, put a layer of tomato sauce on the bottom. Place the bunches of cauliflower nicely next to each other, then place the slices of ham between them. Then we pour the bechamel sauce. Grate the cheese on top. Put the dish in the oven for 8 minutes until a golden and crispy crust forms on top.

Serve hot.

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How to prepare asparagus soup with ham

In a pot, boil 2L of water, 1 teaspoon of salt, 1 teaspoon of sugar, a teaspoon of butter and the juice of 1/2 lemon. In this & # 8222bath & # 8221, the asparagus shells will be boiled for 15 minutes. From them will come the special taste and aroma of this soup. After 15 minutes of cooking, strain the soup and discard the shells. Keep the fragrant liquid that will form the basis of the soup.

In this soup, boil the pieces of asparagus stalks for 10-12 minutes. If you do not want to eat the soup on the same day this is the time to stop. You can keep the asparagus in its soup for 2-3 days in the cold. You can resume the recipe from Bechamel sauce by heating the pot with the asparagus extract.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

In parallel, a white sauce (Bechamel) thinner than 50g of butter, 30g of flour, salt and 500ml of cold milk. Put the butter, flour and salt in a saucepan over low heat and mix the white paste until it sizzles. It doesn't fry! Gradually add hot liquid (soup polish from the pot where the asparagus peels were boiled) alternating with cold milk powder. Remove from the heat and stir vigorously so as not to form lumps. Fill again with hot soup until a thin but creamy consistency results.

At the end add liquid cream, salt, pepper, boiled asparagus pieces and thinly sliced ​​ham. If we have Dutch sauce on hand, we put 2 tablespoons of it, if we don't mix a raw egg yolk in sweet cream and season with the juice of 1/2 lemon.


Quiche with gorgonzola and ham

I make quiche very often. I tried various fillings for this kind of recipe: with ham, with cheese, with white asparagus, with tuna and corn, with spinach and bellows cheese. But when I saw a picture with mini-quiches made by Laura Laurentiu, I immediately asked her what combination she used for them and I felt that I instantly wanted to eat something like that. In addition to the ingredients Laura used, I also added green onions.

So, I set to work and the recipe came out below.

Preparation time: 01:15 hours
Cooking time: 00:35 hours
Total Time: 01:50 hours
Number of servings: 5
Degree of difficulty: environment

Quiche ingredients with gorgonzola and ham

  • 1 cup and a half of white flour (180-190 grams of flour, I measured volumetrically using a 250 ml cup of tea)
  • 50 g cold butter (I used 82% fat)
  • 1 egg yolk
  • a pinch of salt
  • ½ cup of cold water
  • 150 g sweet gorgonzola
  • 6 eggs
  • 300 g sour cream
  • 150 g of ham
  • 2 green onions
  • herbs of Provence
  • For decoration: basil leaves

Prepare Quiche with gorgonzola and ham

1. Knead the flour with butter and salt until you get a sandy dough. Then add the egg yolk, continuing to knead and begin to gradually incorporate cold water. Knead until you get a homogeneous dough. Wrap the dough in cling film and let it cool for about an hour.

2. In the meantime we can prepare the filling.

Beat the eggs with the whipped cream, together with the sour cream, then add the chopped gorgonzola, diced ham, chopped green onions, and at the end, the herbs of Provence.

3. Then heat the oven to 180 degrees Celsius.

4. Remove the dough from the refrigerator and spread with a rolling pin on a surface sprinkled with a thin layer of flour, the thickness of the dough being about 6 mm. I divided this sheet into 5 pieces and put the dough in 5 tart shapes, with a diameter of 12 cm and a height of 3 cm, after previously greasing them with butter.

Then I pricked with the fork the dough thus placed in the forms and I filled each tart form with the filling prepared above.

5. Bake the quiches in the oven for about 30-35 minutes, at a temperature of 180 degrees or until browned on top.

6. After they are baked, I took them out of the trays with a detachable bottom and left them to cool on a grill. Then I decorated it with basil leaves.

I'm sorry I can't reproduce the smell from my kitchen when these quiches were baked.


Crown with ham, tomatoes and cheese

Breakfast or dinner, a very nice idea that I saw on the net. Adapted according to the possibilities :).

  • 1/2 baguette or 1 smaller bagel
  • 200g ham or kaizer
  • 200g cheese
  • 2 eggs
  • 2 tablespoons milk
  • 1 red
  • 1 small pepper
  • salt, pepper, oil

1. Cut the wand into 1 cm slices. We cut the tomato into thin slices, the pepper and the ham as well.

2. Put a little oil in a bowl that we will later put in the oven. You can also choose a smaller tray, it does not have to be round.

We place a slice of bread, a slice of ham, a slice of tomato and a slice of pepper. Repeat until you get a crown.

3. Beat the eggs with the milk, salt and a little pepper. Add 100g grated cheese and then pour the mixture over the crown.

Grate the rest of the cheese on top and then bake at 190g C for 15 minutes covered with aluminum foil, then take the foil and bake for another 10 minutes.

You can put any other vegetables you like, for example, onion slices.

I only laid 2 eggs, although 3 appear in the picture :).

The recipe tried by readers

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  • 5 eggs
  • 100 g smoked ham
  • 2-3 green onions
  • salt pepper
  • 1-2 tablespoons chopped dill

In a non-stick pan, place the thinly sliced ​​smoked ham and fry it until it leaves its fat. Then add the chopped green onions, including the leaves, and let it soften slightly.

Separately, in a bowl, beat eggs with salt and pepper, then add chopped dill.

Pour the mixture into the pan and cook over low heat until it starts to set on the surface. Turn the omelette carefully on the other side and leave for just a minute.

the omelet obtained must be delicate and aerated, not burnt and dry.

We immediately transfer it to a plate or on a plate and eat it hot. Tomatoes or cucumbers, mixed salad, ketch-up or whatever you like go great with it.

For extra flavor, you can add cheese, olives, mushrooms, bell peppers, etc.

I like the omelet with green onions and smoked ham as it is, without other additions. It is perfect with a mixed salad, sprinkled with balsamic vinegar. Good appetite!

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Tart with onion and ham

Here is a special recipe, very easy to prepare: Tart with onion and ham.

Dough ingredient

& # 8211 400 grams of flour
& # 8211 50 grams butter
& # 8211 1 or
& # 8211 a cube of yeast
& # 8211 125 ml milk
& # 8211 a pinch of salt.

Filling ingredient

& # 8211 800 grams of onion
& # 8211 150 grams of ham (sliced)
& # 8211 150 grams of grated cheese
& # 8211 2 eggs
& # 8211 150 ml sour cream
& # 8211 4 tablespoons sunflower oil
& # 8211 salt and pepper.

How to prepare dough

Mix in a bowl flour with salt, egg, butter, milk and yeast until a homogeneous dough-like composition is obtained. Peel an onion and cut it into large slices, then put it together with the sliced ​​ham in a hot pan with oil until golden brown. It is then allowed to cool. Take a tart shape and grease it with a little butter, cut the excess from the edges and prick it with a fork from place to place. Add onion and ham to the dough and place in the oven for about 20 minutes. Beforehand, mix the sour cream with the grated cheese, salt and pepper and the two beaten eggs. After 20 minutes, carefully remove the tart from the oven, pour over it the sauce obtained, and put it in the oven for another 15 minutes. It can then be served hot or cold.