SAUERKRAUT PIE

SAUERKRAUT PIE

Quanttities for 1 32cm/12in pie:

350g/11oz floury potatoes

100g/4oz butter

200g/7oz buckwheat flour

30g/1oz soya flour

1 tsp sea salt

1 ¼ tsp baking poeder

200g/7oz rindless streaky bacon

4 onions

4 tbsps sunflower oil

1kg/ 2 ¼ oz sauerkraut,rinsed

200g/7fl pz sour cream

Pinch of black papper

1 tsp sweet paprika

4 bay leaves

1 egg yolk

Butter for the quiche dish

Preparation time:

40 minutes

Cooking time:

35-40 minutes

Nutritional value:

Analysis per pieces,if diveded into 16slices,approx:

·        1090kj/260kcal

·        6g protein

·        19 fat

·        17g carbohydrate

Peel the potatoes and boil until soft,then mash with the butter,Mix the buckwheat flour and potatoes and combine with soya flour,backing powder and salt,andknead together,Dice the bacon and onions.

Fry bacon in the oil until crispy,put aside half of the bacon and mix the onion in with  the rest,fry until golden,Chop the sauerkraut,Whisk the sour cream and spices and and combine with the onion and bacon mixture,and the sauerkraut.Butter the pie dish,pour in the sauerkraut mixture and add the bay leaves.

Roll out the pastry,cut into strips 4cm/2in wide,and lay these across the sauerkraut in a crisscross puttern,Beat the  egg yolk with a little water and use it to glaze the pastry,Press the remaining cube of bacon into the glaze,Bake the pie on the center dhelf of a preheated 200/400/gas mark 6 oven for 35 to 40 minutes.

OLIVE TAPAS

OLIVE TAPAS

To  make:

1 maatjes herring fillet

100g/4oz green olives

100g/4oz black olives 

Some parsley leaves

1 punnet cress

1 tsp mustard

1 tbsp olive oil

8 baguette slices

½ lemon

Preparation time :

20 menites

Nutritional valeu:

Analysis per tapa,approx:

·        630kj/150kcal

·        3g protein

·        9g fat

·        14g carbohydrate

Remove any bines from the maatjes herring fillet and stone the olives.

Rinse the parsley and shake dry.

Set one spring aside for the garnish.

Snip off the cress,rinse under the cold tap and drain.

Puree the maatjes fillet,olives,parsley and cress for a few seconds only,then stir in the oil and mustard.

Spread the lemon and remove the pith, then slice it thinly, before cutting the slices into wedges.

Garnish the bread with lemon wedges and parsly.

MAATIES HERRING COCKTAIL

MAATIES HERRING COCKTAIL

4 maatjes herring fillets

150g/5 ½ oz cooked celery

1 sharp apple

Juice of lemon

2 hard-boiled egg

2 tbsps wine vinergar

½ tbsp hot mustard

1 tbsp oil

1 finely chopped onion

1 tbsp tomato ketchup

Few drop of tabasco sauce

Salt and papper

Preparatin time:

30minutes

Nutritional valeu:

Analysis per serving,approx:

·        940kj/210 kcal

·        12g protein

·        14g faf

·        11g carbohydrate

Soak the fillets in wate for 20 mintes,pat them dry and then dice them with the celery and the peeled apple,Sprikle with the lemon juice,Mix the egg yolks with the other ingredients.

Coat the cocktail with sauce and decorate with strip of egg white.