Breton galettes with goat merguez and pepper cream
March 7th, 2020 | main dishes
Fine food from France! In Brittany, the thin pancakes made from nutty buckwheat flour are often served with savory fillings, such as a spicy Merguez sausage. Raisins, mint and parsley together with the creamy-fruity pepper sauce balance the spiciness of the merguez. Vive la France!
The dough for the buckwheat pancakes should rest for at least an hour, or overnight. In any case, buckwheat flour is irreplaceable! In Brittany, savory pancakes are always made from buckwheat flour. If you use wheat flour, you have crêpes that are always filled sweetly.
I buy the goat Merguez at the goat farm in Bachenbruch. Catherine André has been living there since 1986 and she produces wonderful goat cheese. Their goat cheese is even served in the best restaurants of Hamburg and is said to be the best in Germany. I have known her since the 80s and I get our goat meat from her every year. The Merguez that her husband Daniel makes is simply phenomenal! You can buy Catherine’s goat cheese, goat meat, sausage and even goat skins at the country market in Ihlienworth.
BASIC RECIPE GALETTE
(4 servings – attention: dough must rest for at least 60 minutes, better overnight!)
BRETON GALLETS WITH GOAT MERGUEZ AND PEPPER CREME
Leave me a message
Cucumber salmon sushi – a quick recipe for hot days
Hot days, tropical nights – you don’t have an appetite for a warm meal? And don’t feel like standing in the kitchen for a long time? Then these cucumber salmon sushi are just right for you! They are quickly “assembled” and simply taste delicious! I’ll show you how to do it:read more
Cheese Waffles with Tomato Sauce
The Austrians call the tomato “Paradeiser”. During late summer I can understand this name well. Everywhere in the markets and maybe even in your own garden, the red, ripe fruits are shining and at this time of the year, they actually taste heavenly delicious. Time for tomato dishes of all kinds – today I’ll show you cheese waffles with tomato sauce.read more
Carinthian cake – like on the alp
An Austrian farmer’s wife gave me the recipe for this traditional Carinthian cake. Many years ago, when there was no internet and no airbnb, we had rented their mountain hut for the summer holidays. A hut without running water, without electricity and light. But with a wood stove, ringing cowbells, marmots and heavenly peace. As a welcome gift, we found this cake on the table. When I bake it today, I can almost smell the hut.read more
Sweet potato salad with potato dressing and chorizo
A potato salad made from sweet potatoes: Apples and pears give it fruity freshness, the potato-based dressing makes it velvety and a few slices of a spicy chorizo add that certain something. A wonderful winter meal!read more