Fine leek and herb cuisine with Kasseler
easy
90 mins
90 mins
Ingredients
- 265 g Spelt flour
- 7-10 Tbsp (Type 630 )
- 100-125 ml Milk
- 20 g fresh yeast
- 500 g Leeks
- 7-10 Tbsp (Leeks)
- 375 g tripped chop of Kasseler
- 1 collar Parsley
- 1 Beet Cress
- 50 g Butter
- 3 Eggs (size M)
- 7-10 Tbsp Salt
- 1 Cup (
- 7-10 Tbsp 200 g) Whipped cream
- 75 g grated medieval Gouda cheese
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Put 250 g spelt flour in a bowl and press a depression in the middle. Warm up the milk. Crumble the yeast into the hollow and mix with about 5 tablespoons of milk and some flour. Cover the dough and let it rise in a warm place for about 15 minutes. In the meantime clean, wash and cut leek into thin rings. Dice the smoked pork. Wash parsley, dab dry and chop.
- 2
Cut cress from the bed. Add the remaining warm milk, 20 g soft butter, 1 egg and 1/2 teaspoon salt to the pre-dough. Knead well with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for another 30 minutes. Heat the rest of the butter in a frying pan and fry the smoked pork cubes briefly. Add the leek and braise for 4-5 minutes. Dust with the remaining spelt flour, stir in and pour on 150 g cream. Bring the mixture briefly to the boil. Stir in cheese and melt in it. Add herbs, except some cress for sprinkling, and season with salt, pepper and nutmeg. Leave to cool a little. Knead yeast dough again briefly, form into a roll and divide into 7 equal pieces. Roll out each piece to a circle (approx. 14 cm Ø).
- 3
Bring the mixture briefly to the boil. Stir in cheese and melt in it. Add herbs, except some cress for sprinkling, and season with salt, pepper and nutmeg. Leave to cool a little. Knead yeast dough again briefly, form into a roll and divide into 7 equal pieces. Roll out each piece to a circle (approx. 14 cm Ø). Grease moulds with lift-off trays (approx. 11.5 cm Ø) and line with the dough. Prick the bottoms several times with a fork. Mix the remaining cream and eggs and add to the leek mixture. Spread the mixture into the moulds and place on a grid. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. Serve sprinkled with remaining cress. Results in 7 cakes
- 4
Grease moulds with lift-off trays (approx. 11.5 cm Ø) and line with the dough. Prick the bottoms several times with a fork. Mix the remaining cream and eggs and add to the leek mixture. Spread the mixture into the moulds and place on a grid. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. Serve sprinkled with remaining cress. Results in 7 cakes
- 5
/ 450 kacl E 26 g/ F 27 g/ KH 28 g
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