{"id":14409,"date":"2019-09-29T06:00:27","date_gmt":"2019-09-29T05:00:27","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/09\/29\/herbstlicher-flammkuchen-mit-kuerbis-und-feigen-autumn-flammkuchen-with-pumpkin-and-figs\/"},"modified":"2024-10-23T16:40:02","modified_gmt":"2024-10-23T08:40:02","slug":"herbstlicher-flammkuchen-mit-kuerbis-und-feigen-autumn-flammkuchen-with-pumpkin-and-figs","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/09\/29\/herbstlicher-flammkuchen-mit-kuerbis-und-feigen-autumn-flammkuchen-with-pumpkin-and-figs\/","title":{"rendered":"Herbstlicher Flammkuchen mit Kuerbis und Feigen \u2013 Autumn Flammkuchen with Pumpkin and Figs"},"content":{"rendered":"

#wirrettenwaszurettenist ist wieder fleissig dran, Euch zu zeigen, dass man ganz einfach auch zuhause Dinge selber kochen\/backen kann, die man sonst fertig kauft. Diesmal zeigen wir Euch, was man alles auf einen Flammkuchen Packen kann, damit er zur jetztigen Herbstzeit passt! Wie Ihr weiter unten in der Linkliste sehen koennt, gibt es unglaublich viele Moeglichkeiten! Hier ist eines meiner frueheren, mehr traditionellen Rezepte!<\/a><\/p>\n

Wieder gilt mein Dank den 3 Frauen, die hinter diesen Rettungen stehen und dafuer sorgen, dass wir immer wieder neue, interessante Themen finden. Susi von Turbohausfrau<\/a>, die Gruenderin der Gruppe, Tamara von Cakes, Cookies and more<\/a>, Britta von Brittas Kochbuch<\/a>, und ihr Mann Martin, der uns die Unterlagen bearbeitet und Barbara, von Barbaras Spielwiese<\/a>, die unaufhoerlich hinter den Kulissen arbeitet. Wir sind wirklich ein gutes Team!<\/p>\n

Flammkuchen stammt aus dem Elsass. Frueher wurde Flammkuchen wie Brot im Holzofen gebacken. Sie wurde anfangs in den Ofen geschoben, um die erste Hitze auszuwerten. Man konnte damit auch die Hitze testen, wurde sie zu dunkel, war\u2019s zu heiss fuers Brot, war sie zu hell, musste mehr Hitze her. Flammkuchen heisst er deshalb, weil die Tarte schon eingeschoben wurde, bevor die Flammen ganz ausgelodert hatten.<\/p>\n

************<\/p>\n

#wirrettenwazurettenist is busy again, showing you, that you can cook anything yourself and don\u2019t need to buy take-away food. This time we show you what you can put on a Flammkuchen to make it match the weather and season. As you can see further down in the link list, there are so many possibilities! Here is one of my earlier, more traditional recipes!<\/a><\/em><\/p>\n

I want to thank the three women behind this group, who make sure we have interesting menus and themes for our events. Susi from Turbohausfrau<\/a>, the original founder, Tamara from Cakes, Cookies and more<\/a>, Britta from Brittas Kochbuch<\/a>, and her husband Martin, who works on our files, and Barbara, from Barbaras Spielwiese<\/a>, who works behind the scenes. We are a good team!<\/em><\/p>\n

Flammkuchen is from Alsace. A Flammkuchen would be used to test the heat of their wood-fired ovens. At the peak of its temperature, the oven would also have the ideal conditions in which to bake a Flammkuchen. The embers would be pushed aside to make room for the cake in the middle of the oven, and the intense heat would be able to bake it in 1 or 2 minutes. The crust that forms the border of the Flammkuchen would be nearly burned by the flames. That\u2019s why it\u2019s called Flammkuchen.<\/em><\/p>\n

\"\"<\/p>\n

Fuer den Teig:
\n250 g Mehl
\n1 Prise Salz
\n1 Prise Zucker
\n15 g Frischhefe
\n140 ml warmes Wasser<\/p>\n

Die Hefe im warmen Wasser verruehren. Das Mehl mit dem Salz und Zucker vermischen, dann die Hefe-Fluessigkeit dazu geben und gut verkneten. Den Teig in einer Schuessel abgedeckt ca 40-60 Minuten gehen lassen. Dann den Teig zwischen 2 Lagen Backpapier moeglichst duenn auswallen.<\/p>\n

Fuer den Belag:
\n200 g Cr\u00e8me Fraiche
\n1 rote Zwiebel, in duenne Ringe geschnitten
\n100 g Speck, kleingeschnitten
\n\u00bc Kuerbis, in duenne Scheiben geschnitten
\n3 Feigen in 8tel geschnitten
\n30 g Blauschimmelkaese
\n\u00bd TL Chiliflocken
\nPfeffer<\/p>\n

Die Cr\u00e8me Fraiche auf dem Teig verstreichen. Die Zwiebelringe und die Speckstuecke darauf verteilen. Die Chiliflocken darueber streuen. Nun die Kuerbisschnitten und Feigen darauf verteilen und den Blauschimmelkaese darueber kruemeln. Etwas Pfeffer darueber streuen und im Ofen bei 200 C Grad ca 15-18 Minuten backen.<\/p>\n

************<\/p>\n

For the Dough:<\/em>
\n250 g Flour<\/em>
\n1 Pinch of Salt<\/em>
\n1 Pinch Sugar<\/em>
\n15 g fresh Yeast<\/em>
\n140 ml warm Water<\/em><\/p>\n

Dissolve the yeast in the warm water. Mix the flour with the sugar and salt, then add the yeast liquid. Knead well to a firm dough. Put the dough into a bowl and cover. Let rest for 40-60 minutes. Now roll out the dough between two baking paper layers. Roll it out as thin as possible.<\/em><\/p>\n

For the Topping:<\/em>
\n200 g Cr\u00e8me Fraiche<\/em>
\n1 red Onion, cut into thin rings<\/em>
\n100 g Bacon, cut into small pieces<\/em>
\n\u00bc Pumpkin, cut into thin slices<\/em>
\n3 Figs, each cut into 8 slices<\/em>
\n30 g Blue-cheese<\/em>
\n\u00bd tsp Chili Flakes<\/em>
\nPepper<\/em><\/p>\n

Spread the Cr\u00e8me Fraiche onto the dough. Sprinkle the onion slices and bacon pieces on top of it. Sprinkle with the chili flakes. Add the pumpkin and figs and then crumble the blue-cheese over it. Season with some pepper and bake in the oven at 200 C for 15-18 minutes.<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

Und hier sind die Links zu meinen Mitrettern:<\/p>\n

Brittas Kochbuch – Tarte flamb\u00e9e alsacienne<\/a>
\n“Cakes, Cookies and more” – Flammkuchen mit Birnen und Raclettek\u00e4se<\/a>
\nBrotwein – Flammkuchen mit Lachs und Spinat<\/a>
\nMadam Rote R\u00fcbe – Mallorquinischer Spinat-Flammkuchen mit Rosineni, Feta und knusprigem Vollkornboden<\/a>
\nlieberlecker – Flammkuchen mit Kaviar<\/a>
\nBackeBackeKuchen – Flammkuchen mit K\u00fcrbis und Ricottacreme<\/a>
\nCorumBlog 2.0 – Flammkuchen mit Rentier, Speck und Quitte<\/a>
\nKleines Kuliversum – Flammkuchen mit Brie und Birnen<\/a><\/p>\n

 <\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

#wirrettenwaszurettenist ist wieder fleissig dran, Euch zu zeigen, dass man ganz einfach auch zuhause Dinge selber kochen\/backen kann, die man sonst fertig…<\/p>\n","protected":false},"author":5,"featured_media":161649,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,162,116,639,139,143,1280,390,342,124,288,73,235,22,44,21,188,46,33,201,64,100],"tags":[443,343,289,79,50,25],"class_list":{"0":"post-14409","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-wirrettenwaszurettenist","9":"category-appetizer","10":"category-from-around-the-world","11":"category-chili","12":"category-salty-pastry","13":"category-europa","14":"category-figs","15":"category-tarte-flambe","16":"category-meat","17":"category-frankreich","18":"category-fruits","19":"category-baked-goods","20":"category-vegetables","21":"category-main-dishes","22":"category-cheese","23":"category-pumpkin","24":"category-pork","25":"category-snack","26":"category-speck","27":"category-starters","28":"category-onion","29":"tag-figs","30":"tag-tarte-flambee","31":"tag-france","32":"tag-fruit","33":"tag-main-dish","34":"tag-kaese","35":"post_format-post-format-gallery"},"yoast_head":"\nHerbstlicher 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