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There are some fantastic Christmas markets in Manchester at the moment, full of delicious foods. From Raclette melted over new potatoes and gerkins, to spaetzle and paella there are all kinds of goodies.
One of my favourite things at the Christmas markets is Flammkuchen – a German style pizza topped with a creamy sauce, bacon and onion. When I cook so much at home, it always feels quite expensive to eat at the markets. So instead we decided to give it a go at home.
I went in search for a recipe – mind you, it took me a while to get the spelling correct! I was inspired by this recipe because it used quark – an ingredient I’ve seen before but never known what to do with it. Here was the perfect opportunity to quell my interest – turns out it’s like cottage cheese without the lumps. Quite nice!
Pancetta or bacon
Preheat your oven 220°C.
Roll out the pizza dough as thin as you can.
Finely slice the onion – the thinner the better as the onion isn’t pre-cooked. I used pancetta rather than bacon and sliced it into lardons.
In a bowl mix equal amounts of creme fraiche, sour cream and quark.
Spread the creme fraiche mixture over the pizza dough, top with sliced onion and bacon before popping it into the oven for about 10-15 minutes or until it’s golden.
All it needs before eating is a good grind of black pepper…or not if your Mr Rigg.
Any other suggestions on what to do with the remaining quark would be graciously received!
I’m set on making this meal one of my winter staples. It was so delicious, and not difficult at all to make.
Somewhere between mushrooms in a cream and wine sauce and a Stroganoff, this is a vegetarian meal full of flavour – I could have quite happily eaten it straight from the pan.
Clean and cook the mushrooms in a knob of butter – I used a mixture of tiny button mushrooms (from the market) kept whole, and sliced white and chestnut mushrooms. Cook them until all the liquid has evaporated and the mushrooms are tender and starting to go golden. Season with salt and pepper.
The cream and wine sauce
In a separate pan, melt another knob of butter and soften a finely chopped small onion. Add about 200ml dry white wine to the pan and let it bubble until it’s reduced by about half. Then add in about 150ml double cream and stir until the mixture begins to thicken.
Creating the creamy mushrooms
At this point, simply add the cooked mushrooms to the cream sauce and stir in. I added a glug of milk to loosen my sauce up a bit and give us more of it. Once the milk was added, I just allowed it to heat through a thicken a little. Finally, taste and season, and stir through some chopped parsley if you want.
What to eat it with
We ate our creamy mushrooms with a pile of steaming rice and a crisp seasonal leaf salad, but it would also be delicious on toast. We also added a naughty sprinkling of grated Raclette cheese – not essentially but delicious.