Caesar Salad

Spinach Quiche

Ingredients:

Pie crust:

175g flour

100g butter

Egg

4sp   water

salt

Filling:

150g ham

3  eggs

Cheese

Spinach

Cream

Garlic

How to make:

To make the pie shell, use your hands to mix together the flour, sugar, and salt in a large mixing bowl.

Add the butter and  toss again.

Transfer the pastry to a pie pan.  

Line it with a large piece of aluminum foil.

Add enough dried beans to fill the pan and bake the pastry for 20 minutes.

Cook the bacon in a pan  until crispy.

Cook the spinach. Add garlic, salt and pepper.

Whisk the eggs with some cream in a large bowl.

Layer the spinach, bacon and cheese in the bottom  of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set.

FRUIT FLAN

 In Britain, the term flan

is used to describe an open pastry or sponge shell, 

filled with fruit and cream.

We improved on the recipe by covering the cake with delicious strawberry jelly.

KAISERSCHMARRN

also known as "Emperors Trifle"  
is a true staple in Viennese cuisine 
and can not only be served as dessert but also as a main course.

This Austrian pancake dessert - was first served to Emperor Franz Joseph I around the turn of the century, but there are several legends telling just how it was developed. It is enriched with raisins and sugar, making it a "Süβspeise" (sweet meal) fit for a king.

Ingredients:

3 eggs
100 g flour
1 tablespoon sugar
some vanilla
a teaspoon of salt
125 ml of milk
100 g butter
raisins

Instructions:

Mix yolks, flour, sugar, vanilla, salt and milk to a liquid.

Beat the egg white until thoroughly stiff.

Mix dough and egg white gently.

Then pour the dough into the pan and fry it like an omelette on a low heat.

Sprinkle raisins over the omelette.

Fry the other side.

Then tear it into small pieces (between 2 and 5 centimeters) and bake it properly.

Serve it with icing sugar on top and - ideally - "Zwetschkenröster", a kind of plum chutney.