el_staplador: A yellow bird is depicted eating grapes in a stained-glass window (om nom nom)
[personal profile] el_staplador posting in [community profile] weekly_food_challenge
Almost ten years ago, I was an au pair for my aunt and her family in a village near Frankfurt am Main in Germany. On one occasion we went to a fair and picked up a bottle or two of Federweisser - very, very young wine. And my aunt made Zwiebelkuchen to go with it. Because that's what you do.

'Every family,' says my aunt, 'has its own recipe.' Hers is a lovely tangly oniony mess on a bread base.

The following recipe is not really Zwiebelkuchen. In fact, the book I got it out of calls it Farmhouse Potato Pie, but to me it's much more about the onions. It's in no way authentic, but I find that it's very evocative. It's a hassle, so I don't make it often, but it's gorgeous, so I do make it sometimes. It's the right sort of hassle (for me, at least): you can do a bit at a time, and go and have a bath while the base is chilling, etc, and the washing up isn't too bad if you do it as you go along.

I usually have it in the autumn, with cider, but it's worked very nicely in May, with a Spanish red wine. So there you go.

Potato pastry base
1 medium potato
100g/4oz plain flour
1tsp baking powder
pinch salt
80g/3oz butter (or use half and half with lard)
milk

Filling
350g/12oz potatoes, peeled and sliced (about 1/2cm slices)
1tbsp olive oil
25g/1oz butter
450g/1lb onions, sliced
garlic (1 clove according to the recipe, 2 if you're me), peeled
1/4 tsp salt
3tbsp double cream
1tsp mustard (I used wholegrain today; it worked very well)
75g/3oz grated Cheddar cheese (I never actually weigh this. It's to go on the top, so as much as you think is necessary for the top of a thing)


Pastry base
Prick the potato with a fork and microwave it on high for 4 minutes. When it's cooled, peel it and mash the flesh with a fork.

Add the baking powder and salt to the flour; rub in the fat and then stir in the mashed potato. Add just enough milk to bind it together. Roll out to line a tin. (Book suggests a 'deep 20cm loose-bottomed flan ring', but I just put it flat on a baking tray. The filling is generally solid enough for it not to matter.) Chill in the fridge.

Preheat oven to 200degC/gas mark 7.


Filling

Cook the sliced potatoes in boiling water for about 5 minutes. Drain.

In a pan, melt the butter and add the oil and onions. Jam the lid on and cook very gently for about 15 minutes until soft and transparent. They don't want to brown; they just need to steam in their own juice.

Pound the garlic and salt in a pestle and mortar until creamy. Add the cream, the mustard, and a grinding of black pepper.

Spread the potatoes on the pastry base. Spread the onions over the top. Dot the cream mixture on top of that (I find it stiffens when you mix it, but it will melt over the warm onions so you can spread it out a bit.) Sprinkle the grated cheese over the top.

Cook for 20-25 minutes until the pastry is crisp and the top is golden.

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Date: 2017-05-22 01:21 am (UTC)
moetushie: Beaton cartoon - a sexy revolution. (Default)
From: [personal profile] moetushie
That sounds seriously good! They have an onion and tomato pie here in the Southern US, but your version sounds mouthwateringly good. You can't go wrong with onions and potatoes.

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Date: 2017-05-22 06:15 pm (UTC)
norfolkian: Holtzmann from Ghostbusters licking a gun (Default)
From: [personal profile] norfolkian
I am drooling just reading this recipe. It sounds so delicious!

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