Kraeuterfladen - Waehe (Swabian Pizza) Recipe

Ingredients

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 existance of recipes far back into history, in fact as far as the Egypt of the Pharoahs, and maybe even further. In practice though, these, ancient recipes were just very simple hieroglyphic or cunieform recipes for preparing food.

During the time of the Romans a roman called Apicius wrote some documents which described recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, a very modern way of dining. He also informs us how the cooks of his times made use of many aromatic flavors, including a few that will be familiar to modern cooks like thyme, mint and parsley.

Over the next few hundred years, the powerful and wealthy houses tried to serve up the most extravagent banquests, and as a result chefs and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that fine cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them.

When we get to the 20th century, cook books are increasing in popularity as a result of increased literacy, increased leisure time and having more money to spend.

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We hope you enjoy this Kraeuterfladen Waehe (Swabian Pizza) recipe.

 


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