to build yourself a delicious burger you do not need a lot: a decent patty (veggie or from meat), an outstanding sauce, a few good toppings and of course an incredible bun. in everyday life most people will probably buy the latter, but trust me – baking them yourself is worth the effort! Read more
last weekend I finally ran my first half marathon! today I want to tell you about my experiences – from the beginning until the end – so you know what to expect when running a half marathon. Read more
the weekend told the truth: fall is coming! I’m not particularly fond of this season as it quickly turns from a nice day, where a light jacket keeps you warm to a cold and rainy one. though I love fall cuisine with all the seasonal fruit and veggies. slowly currys, stews, hotpots and other warm dishes return to the menu. thus I wanna show you a recipe which is perfect to be prepared in advance of your next fall party.
namely a bacon leek cake. it’s similar to a quiche lorraine though kinda austrian 😉 the recipe originates from my favorite cookbook plachutta and is super tasty still warm as well as cooled down. the last time I prepared it for a little family reunion I didn’t even manage to eat a piece as everybody went for it immediately…
do you like savory cakes as much as I do or should a cake be sweet in your opinion?
- 140 g flour (4,94 oz)
- 90 g butter (3,17 oz)
- 20 ml heavy cream
- 1/2 egg
- 1 pinch of salt
- 130 g leek (the white part)(4,58 oz)
- 100 g onion (3,52 oz)
- 100 g bacon (3,52 oz)
- 1 tbsp butter
- 2 eggs
- 100 ml heavy cream
- 70 ml milk
- quickly knead flour, butter, whisked egg, heavy cream and a pinch of salt to a dough.
- cover dough and let it rest for 30 minutes in the fridge
- dice bacon and onion separately.
- slice leek finely.
- slowly heat up the butter in a pan and shortly sweat the bacon.
- as soon as the bacon turns transparent add leek as well as onion and roast for 5 minutes.
- remove from the heat, season with salt and pepper and let it cool down.
- preheat oven to 200 °C (400 °F).
- roll out the dough (it should cover about 5 cm = 2 inch of the tin's side wall), put it in a quiche tin and evenly spread out the filling on top.
- for the egg mix thoroughly combine eggs, milk, heavy cream, salt and nutmeg.
- pour the egg mix over the filling.
- bake on the lowest rack for about 25 minutes.
- serve hot or cold with for example a salad.
vegetarians just use more leek and onion instead of bacon and season the filling with some smoked salt.
p.s. for everybody wondering how I felt about running a half marathon: today I gotta rest and do everything i didn’t do on the weekend and from tomorrow on I’m back at the office. still, I’ll be able to write a post about all my experiences until friday 😉
whenever I’m traveling around vienna I pass this place and especially on sunday mornings after returning my long jog, I envy everybody chilling there. obviously, I’m talking about the heuer am karlsplatz. Read more