Potato flamiche Recipe
Flamiche is a tart in Belgium, northern France and Picardy.
Head to northern France and Picardi and Belgium. This delicious cake has been pleasing for generations and its recipe is certainly of medieval origin. In the past, flamiche was a type of pancake wrapped in melted butter, but now it comprises delicious pies decorated in different ways depending on the region.
At Picardy, you can't escape the green onion flamiche made on a short crust pastry base, but Nord-Pas-de-Calais offers the Mallory's flamiche. Dinant flamiche is made from fatty cheese, butter and eggs.
These are the small dishes I like to make with salad at night. No problem, just the right taste, and at best a little left to go to work the next day, twice, I love it all!
I used silk tofu in this recipe, but since it is not available in all the dishes in the fridge, you can replace it with Requeda.
Ditto for Pak Choi cabbage (yes I did what I had in my fridge), good filter!
Delicious recipe but to balance food, what more can I ask ???
The definitions of the Flamiche and French Academy dictionaries are: Bread baked on high heat in the oven before the description of the hot bread called Flamiche, Flanders Flame. It is still burning in Averon, in a fire in Burgundy, and by Bissi in Rouergue. It has been known since the 12th century, and there are some texts from here, but it is certainly unknown at first.
As Abbott Covelet correctly points out, the origin of the flame was Picardi. This is especially true when reading various printed instructions. See also kitsch, fius, and other kitsch.
These are the instructions given by Joseph Fabre in the kitchen since the end of the 19th century. This rebellion seems too small to be true. At that time, local cuisine was not very popular. Not only is it delicious in Paris, but it's delicious so I'll give it to you. ..
Ingredients for 4 people) :
- - 400 g of potatoes (9SP)
- - 3 eggs (7SP)
- - 2 shallots (0SP)
- - 300 g of cabbage pak choi or leek (0SP)
- - 1 teaspoon of olive oil (1SP)
- - 100 g of silken tofu or 1 skyr (1SP)
- - 20 g of grated Comté (3SP)
- - Nutmeg
- - 75 g of smoked bacon (1SP)
- - salt pepper
How to prepare:
- Peel a squash, grate it and squeeze the juice. Rinse with your hands to remove as much water as possible.
- Put in a bowl, cook, add egg and mix well.
- Pour the mixture into an 8 cm baking dish lined with parchment paper (I used a onion on a baking sheet).
- Bake for 20 minutes in a preheated oven at 190 C.
- Meanwhile, wash the cabbage and cut it into thin strips.
- Heat the chopped onion over a small fire in the sun.
- Add the cabbage and cook regularly for 10 minutes. Suggest.
- Put the other two eggs in a bowl with the silk tofu.
- Add the chopped cabbage and bacon to the layers. Mix well. Adjust the spices, add the nutmeg.
- Remove the preparation from the base of the potato and cook for 25 minutes.
- Bake with the risotto group and place 2 tablespoons under the grill.