Friday Foodie

For some reason I've been really thinking about Scandinavia lately so today we have a Finnish theme to the food.  My Blue and White Kitchen is a blog about seasonal Nordic foods and right now some of them are looking really, really good!  Sini also writes beautifully and and includes many lovely photographs.  Even if you don't cook her blog is a joy to read.  No smalahove, I promise!

Flammkuchen with Funnel Chanterelles, Black Forest Ham & Goat Cheese

Flammkuchen with Funnel Chanterelles, Black Forest Ham & Goat Cheese

crust slightly adapted from delicious:days by Nicole Stich
yields 2 Flammkuchen, serves 4
250 g all-purpose flour
50 g rye flour
½ tsp fine sea salt
175 ml lukewarm water
15 g fresh yeast
1 tbsp olive oil
200 g crème fraîche
2 tbsp heavy cream
fine sea salt & freshly ground black pepper, to season
100 g Black Forest Ham {or pancetta}, chopped
350 g (about 4 small) red onions, finely sliced
~150 g (3-4 handfuls) funnel chanterelles (or black trumpets), cleaned & the bigger ones sliced
140 g soft goat cheese

parsley, chopped, to finish


To make the dough: Combine both flours and sea salt in a bowl of a standing mixer {or a large bowl if making the dough by hand}. Make a well in the center. Dissolve the yeast in lukewarm water. Pour it into the well and add the olive oil. Knead for 3–5 minutes at medium speed. The dough is ready when it's elastic and comes clean off the sides of the bowl. Shape into a ball and cover with a clean kitchen towel. Let the dough rise in a warm place for 45 minutes. After the dough has risen, punch it down, shape into a ball again, and let rise for further 30 minutes.

Preheat the oven to 250°C (480°F) or as hot as your oven gets. If you want, you can place a baking tray at the bottom level so it gets preheated. It works like a pizza stone and ensures a perfect crust!
To make the topping: Combine the crème fraîche and heavy cream. Season with salt and pepper.
To arrange: Divide the dough into 2 equally sized portions and shape into a ball. Flatten the ball with your hands. Using a rolling pin, roll it out on a lightly floured surface. We want to have a thin crust! Transfer to a parchment-lined baking sheet. Evenly spread half of the crème fraîche mix on top and top with the other toppings {starting with the ham and ending with the goat cheese}.
Bake for 10–15 minutes, or until the crust has gained a golden brown color. While the first Flammkuchen is in the oven, you can arrange the other one. Remove the Flammkuchen from the oven when ready and sprinkle with some chopped parsley. Slice and serve hot or at room temperature.

Mini Almond Pavlovas with Forest Berries

Toscakaka – Nordic Caramel Almond Cake

Pulla – Finnish Cardamom-Spiced Sweet Buns

Rhubarb Strawberry Datschi