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"Alsatian Tarte" or "Flammenkuchen" recipes? - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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"Alsatian Tarte" or "Flammenkuchen" recipes?

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  • "Alsatian Tarte" or "Flammenkuchen" recipes?

    Flamenkuchen is a crazy-good pizza-like dish prevalent in the NE of France (Alsace) and I've also had it once in Germany. It has a very thin, "lavosh-like" crust; a creme fraiche sauce; and toppings ranging from traditional ham & leeks to mushrooms and more.

    I'd love to have a good recipe for the crust. I've used partially-cooked deli-style lavosh, with decent results (putting the toppings on the cooked side) but I'm looking for more authenticity.

    I did find the following but would appreciate anyone who has made it, posting up.

    Originally posted by Marcel View Post
    Flammen = flames,



    Kuchen = cake

    But the so called "cake" is not en flambe'. It is just baked golden brown. Here is one recipe, but don't expect anything sweet!

    Flammenkuchen

    Yeast Paste

    250 g flour
    150 ml cream
    100 ml sour cream
    1 egg
    bacon
    onion

    Preparation:

    Mix flour with salt, dissolve yeast in lukewarm water (50 ml).
    Mix it with the flour until you have a firm past.
    DON'T LET IT RISE.
    Roll the paste out in a grease pan, the ends up a little.
    Mix the cream, sour cream, and egg.
    Pour it on the paste and put bacon and onions on it.

    Put the pan in the 'cold' oven.
    Bake it for 15 min at 150 C (300 F) and then
    15 min at 200C (400F).
    It should be golden brown

    Recipe by: Ursula Cote

    (M) Sorry to steal your thunder, Alf, but when dmun said,
    "sure, I'll bite", I figured he was hungry!

    Guten appetite,

    Marcel
    Thanks in advance
    Waxer
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