Cookbook Club: Markdag and a delicious Flamkuchen

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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).

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Ingredients:

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

Method:

  1. Beat the water, yeast, sugar, milk, oil and salt for 1 minute.
  2. Add 280 g of flour and mix well to form a soft dough. Add more flour if needed.
  3. Knead the dough for 6 to 8 minutes while adding more flour as needed, until the dough is elastic and smooth.
  4. Cover the dough and place in a warm place for about an hour in order for it to rise.
  5. Preheat the oven to its highest setting and line a baking sheet.
  6. Divide the dough into 8 and roll each piece to a thickness of 2 mm. Bake for 8 to 10 minutes.
  7. Mix the garlic and crème fraîche and spread on the baked dough. Add the Gruyère, ham and onion.
  8. Serve with fresh rocket.

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And then something with a little egg..

Cookbook Club - Markdag (3 of 7)

Rhona made mini versions of the ham and egg tart. Check out the recipe at What To Do In The Garden Hood.

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