Sunday, 9 February 2014


Saturday night, a nap on the sofa while the rugby was on. Waking up feeling a bit groggy and realising that tea still has to be made. A second wind while listening to the Lisa Tarbuck show on radio 2, what an entertaining lady. The result, a gorgeously tasty meal, which I will definitely be doing again. In the words of olive magazine,"Flammkuchen or flame cake is a kind of baked flatbread with lardons, onions and creme fraiche". 

Serves 4
300g strong bread flour
1 tsp fast action yeast
1 tsp salt
1 tbsp olive oil
150g smoked streaky bacon, cut into matchsticks (I used the whole pack)
4 tbsp creme fraiche
1 large onion, halved and sliced
50g gruyere finely grated

Put the flour in a bowl with the yeast and salt. Mix the olive oil with 200ml of warm water. Mix to a soft dough then tip onto a floured surface and knead for 5 minutes until smooth and elastic. 
Cover with cling film and leave until you have made the toppings.
Heat a frying pan and add the bacon and a knob of butter. Fry for 5 minutes then scoop out and add the onions. Cook the onions until soft and golden.
Heat the oven to 230ÂșC. Divide the dough into 2 then roll each to a very thin oval and put each on a floured baking tray.

Spread each base with the creme fraiche, season with salt and a grating of nutmeg then scatter on the bacon, onion and cheese. Bake in the oven for about 15 to 20 minutes or until the base is light and golden and cooked through. Cook seperately so each Flammkuchen gets the full amount of heat. Eat hot. 

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