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Salt cake

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Ingredients for 1 servings:

  • 1 kg dough (sourdough bread)
  • 2 kg jacket potatoes from the previous day
  • 750 g low-fat curd cheese
  • 3 stalk(s) leeks
  • 2 bunches of chives
  • 300 g lean smoked bacon
  • 2 eggs
  • salt and pepper
  • e.g. milk
  • Oil for the trays

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the potatoes from the previous day and press them through a ricer. Thinly slice the leek and chives and mix them with the quark and potatoes, along with a little milk, and season. Be careful not to make the mixture too runny! Roll out the bread dough thinly on three oiled baking sheets. Then spread the potato and leek mixture over the dough. Thinly slice the bacon and arrange the slices on top of the vegetables. Finally, mix the eggs and a little milk and brush over the mixture. Place the baking sheets in the oven and bake at 180°C for about 20 minutes until light golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Salt cake

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