8 Cake of green summer herbs From the journal “Nederlands Dagblad” which took it from the 1612 released Flemish “KOOCBOEC OFT FAMILIEREN KEUKENBOEC” Ingredients A) 750 grams large-leaved spinach (or other green vegetables / herbs, for instance equal parts of garden sorrel, plat-leaved parsley, mint, fennel or stinging-nettle. Not sure whether they mean you’d take 750 grams of either garden sorrel or another mentioned possibility, or that you’d mix 150 grams of garden sorrel, 150 grams of flat-leaved parsley, 150 grams of mint, 150 grams of fennel and 150 grams of stinging-nettle). B) Four eggs C) 250 grams of ricotta D) 50 grams of molten butter E) 150 grams of grated cheese F) ½ teaspoon of cinnamon G) ½ teaspoon of nutmeg H) ½ teaspoon of clove I) ½ teaspoon of pepper J) Salt For the dough: K) 400 grams of flour L) 200 grams of butter M) One egg N) Salt O) About four teaspoons of water P) Egg white and egg yolk for finishing Preparing Dough 1) Mix flour, butter and salt to an uniform dough. 2) Beat an egg loose with water and add it. 3) Roll out 2/3 of the dough to a piece and put this in a greased cake mould or springform. 4) At a cool place, keep the rest of the dough for the dough cap. Stuffing 1) Remove the stems from the spinach. 2) Wash the spinach leaves en put them with the water that’s still clinging to it in a pan on the fire. 3) Let the spinach settle. Pour the water off and chop fine the spinach. 4) Beat loose the eggs in a cup and mix through it the ricotta, the grated cheese en the molten butter. 5) Now mix through it the spinach and flavor the mix with cinnamon, nutmeg, clove, pepper and salt. Cake 1) Cover a cake mould with dough and pour in the vegetable mix. 2) Cover the cake with a thin, round slab of dough, somewhat bigger than the form. 3) Glue it with egg white to the edge of the dough bottom. 4) Press the edges strongly, for instance with a fork. 5) Spread loose beaten egg over the dough cover, to give it gloss and color. 6) In the center, with aid of scissors cut a small hole, to prevent that the vapor should push up the dough cover. 7) Put the cake in a preheated oven en bake it during 30 minutes in a hot-air oven at 190 °C and then 20 minutes with only heat from below.
Posted on: Mon, 28 Oct 2013 12:57:55 +0000
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