250 g flour (2 cups plus 3 1/2 tbsp)
25 g fresh yeast (.9 oz)
1 3/4 liter milk (1/2 cup plus 1/2 tbsp)
1 dash salt
1 egg
50 g butter (3 1/2 tbsp)
1 topping:
4 bunch to 5 bn green onions
2 bunch to 3 bn chives
1 tsp (level) ground nutmeg
1/8 liter sour cream (1/2 cup plus 1/2 tbsp)
1 egg
1 salt to taste
150 g butter (2/3 cup)
Directions
Dough:
Mix a regular yeast dough and shape it into small
circles, 4 1/2 to 6 inches in diameter. Then stretch
these circles, from the center towards the edges so
that the center is slightly thinner and the edge of
the circle forms a slightly thicker rim. Finely chop
the onion and chives, mix with the egg and sour cream.
Stir in the nutmeg and salt. Fill the center of the
'Waehe' with this mixture. Bake at moderate heat
until yellow. Remove from oven, dot with butter, and
serve piping hot.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92
Servings: 4 servings
Kraeuterfladen - Waehe (Swabian Pizza) Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pizza
The History of Recipes
Experts have traced the existence of recipes far back into ancient history, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, these, early cook books were just simple hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. During the time of the Roman Empire a roman called Apicius compiled some scripts which described recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius informs us how the Romans made use of a wide range of aromatic flavours, including some familiar names for example basil, mint and asafoetida. As our culinary historical trip moves on a few more years there were two interesting cookery books published in the 1300s : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the spicy food that is popular today, but rather accounts of the types of food cooked for the upper classes of those days. In the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy lands, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas prompted a torrent in manuscripts on cookery, many of which still exist in private cookery archives. Over the following few hundred years, the rich and powerful families of the West tried to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century the formal cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down the recipes of their peers. By the arrival of the 20th century, cookery books were increasing in popularity as a result of better eduction, leisure time and being a little richer. The introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Kraeuterfladen Waehe (Swabian Pizza) recipe.
