Chicken and pepper cake

Ingredients for 4 servings:

• 400 g wheat flour, 405
• 1 tsp baking powder
• 1 egg(s)
• 150 ml water
• 250 g sour cream
• 2 chicken breast fillets
• 3 bell peppers, any color
• 250 g cherry tomatoes
• 1 can of corn (sweet corn)
• 200 g cheese, grated (Emmental, for example)
• 1 tbsp olive oil
• salt and pepper
• curry powder
• Herbs of Provence

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

with corn and cherry tomatoes

Put the flour in a mixing bowl, add the baking powder, and mix the two ingredients together thoroughly, stirring with a spoon. Then sprinkle in the salt (about 1/4 tsp). Finally, add the egg and pour in the water. Knead well using the dough hook of the mixer. The dough should form a homogenous mass. Don’t give up; it may take a few minutes for the dough to look good. If it’s a little too crumbly, just knead it a bit more by hand; it will work better. Place the kneaded dough in the refrigerator for the next 30 minutes. Preheat oven to 180 degrees fan-assisted or 200 degrees Celsius (400 degrees Fahrenheit). Add a tablespoon of oil to the pan and heat it on the stovetop. It’s okay if it’s almost smoking. Add the meat to the hot oil and spread it evenly on the bottom of the pan. If the oil is hot enough, the meat shouldn’t stick to the bottom of the pan. Season the meat liberally with salt, pepper, and curry powder and sear. Don’t stir too often; it’s okay if the meat browns a little. Now wash and halve the cherry tomatoes. If you have larger tomatoes, quarter them, or if you have regular-sized tomatoes, slice them. Cut the tops off the peppers, stand the peppers on their cut sides, halve them, remove the white seeds and white bits, and rinse them. First, cut into larger strips, then into bite-sized pieces. Grate the cheese (if you’re not using ready-made grated cheese from a bag). Open the can of corn, place the corn in a sieve, and rinse. Now take the dough out of the refrigerator and dust a rolling pin with a little flour, then rub it over it with your hand. Now roll out the dough to the size of a baking sheet. It doesn’t usually stick to the surface, so flouring the work surface isn’t necessary. However, you can also roll the dough out directly on the baking paper and then transfer it to the baking sheet later. Then lift the dough onto the baking sheet. If the corners aren’t filled, press and slide it in a little with your hand until the corners are coated. Open the sour cream and stir briefly (this makes it easier to handle), pour it onto the dough, and spread it into every corner with the back of a spoon. Sprinkle with salt and a little pepper, and sprinkle on the curry. Add about 1-2 teaspoons of salt for the baking sheet, less pepper and curry to taste, but go bold! Also sprinkle on the herbs de Provence, about 2 teaspoons. If using tomato slices, place them here. Not close together, more like three slices per baking sheet width. If using regular tomatoes, place them here (three per baking sheet width). Then place the peppers on top. Distribute the meat evenly. If using cherry tomatoes, place them now. Now sprinkle on the corn, spreading it evenly. Finally, spread on the cheese. Sprinkle with more herbs and a little curry. This creates a beautiful color. That’s it. Now place the baking tray on the middle rack of the oven and leave it there for about 30 minutes. Again, every oven is different. It might take up to 40 minutes in some cases.