For this month’s edition of the Cookbook Club, my cousin Rhona and I chose another local cookbook: Markdag (also available in English as Make Give Sell) by brother-and-sister-mean-team Callie Maritz and Mari-Louis Guy. After paging through this book you will want to quit your day job and start producing products for your local food market – it is extremely inspiring!
The book is divided into different categories such as farmers markets, gift markets and street food, with a variety of recipes that apply to those specific groups. I love the format of this recipe book; it has very large photographs of each dish and a small write-up by either Maritz or Guy. It is such a happy, lively book.
I had a hard time choosing a recipe (I almost went for chocolate and caramel brownies with pecan nuts), but I was intrigued by the Flamkuchen – a German type of pizza that can handle just about any topping. It is a lovely dish, perfect for a light lunch or snack with some beers (mental note: Oktoberfest is only a few months away).
For the Flamkuchen:
125 ml lukewarm water
10 g instant yeast
5 ml sugar
125 ml milk (at room temperature)
30 ml olive oil
Pinch of salt
280-350 g cake flour
For the topping:
2 garlic cloves, chopped
500 g crème fraîche
125 g Gruyère cheese (I used parmesan)
12 slices serrano ham
1 red onion, sliced
Fresh rocket leaves
- Beat the water, yeast, sugar, milk, oil and salt for 1 minute.
- Add 280 g of flour and mix well to form a soft dough. Add more flour if needed.
- Knead the dough for 6 to 8 minutes while adding more flour as needed, until the dough is elastic and smooth.
- Cover the dough and place in a warm place for about an hour in order for it to rise.
- Preheat the oven to its highest setting and line a baking sheet.
- Divide the dough into 8 and roll each piece to a thickness of 2 mm. Bake for 8 to 10 minutes.
- Mix the garlic and crème fraîche and spread on the baked dough. Add the Gruyère, ham and onion.
- Serve with fresh rocket.
And then something with a little egg..