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Zwiebelkuchen是德國菜，翻譯為中文應是洋蔥餡餅或洋蔥撻。第一次見是Blog友Minnie介紹的。
想吃但不知怎麼做，幸好有Utube！
看了五、六個不同版本而砌成這個洋葱撻。
個人認為以這個link最吸引:
http://www.youtube.com/watch?v=Z8U-eAL1J6M
Ingredients
- 4 pounds onions, sliced
- 4 slices bacon
- 1 (16 ounce) container sour cream
- 3 egg
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 pastry for a 9 inch single crust pie
Directions
- Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan.
- Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well.
- Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan.
4. Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.
花子在焗前洒了一湯匙chedder cheese
聽說很多德國人吃此撻作早餐或早午餐(晨早一大陣口氣
)。若配以起源自德國的Risling最佳。
這支便是酒舖店員介紹的德國Riesling, 價錢不貴味道也不錯。
)。若配以起源自德國的Risling最佳。這支便是酒舖店員介紹的德國Riesling, 價錢不貴味道也不錯。
做了東瓜笋尖東菇鴨腎排骨湯，再配上白幼麵，好味！
每到夏天便愛包些上海餛飩，一次包一百多隻分給左鄰右舍
今次的餡料是: 免治火鷄、菠菜、冬菇、云耳
近日天氣轉涼又打開孟老師天書做包包，這款"奶香葡萄乾土司"甜甜地，
砌得厚厚的很有口感
小飛這是在韓國超市買的雪花和牛了，不太厚灑些salt & pepper煎一煎即食！
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