Wandering Adventure Party

For a leftovers salad this looks really great. I would have been on board for this being a “proper” recipe.

This looks amazing! Could you share the recipe you used, please?

This looks great! Do you have a recipe (or at least measurements) for this?

How do you make your potato salad? Here there are probably more different recipes for potato salad than German grandmas.

Gotta love garlic prawns! Looks delicious!

Yes, it’s supposed to be thin and crispy around the edges.

This is awesome! Your Flammkuchen looks great. I hope it tasted as good as it looks.

We love making Flammkuchen. It’s easy and delicious and - most importantly - my daughter loves it.

Ingredients:

for the dough:

• 250 g flour
• 120 g very warm water
• 2 tablespoons olive oil
• 50 g butter
• 1/2 teaspoon fine sea salt

for the topping:

• 150 g creme fraiche
• 200 g thick-cut bacon
• 1 small/medium onion
• 100 g gruyère cheese (optional)
• chives to garnish

Directions:

Start with preheating the oven to its highest setting (about 500°F/250°C).

Make the dough:

In a medium/large mixing bowl stir the flour with salt. Add the olive oil, butter and very warm water (from the tap). Stir with a wooden spoon until roughly combined. Knead the dough by hand or with a stand mixer fitted with a dough hook attachment for a couple of minutes until the dough is soft and smooth.

Wrap the dough in plastic foil and set it aside to rest for 20-30 minutes (on the counter).

Assemble the tart:

Prepare the ingredients: cut bacon into small cubes. Cut onions into thin slices and sprinkle them with a pinch of salt (they will soften and not burn in a hot oven). Add the creme fraiche into a small bowl, season it with salt and pepper, and stir until combined.

Roll out the dough very thinly into an oval or rectangular shape and place it on a baking sheet lightly greased with olive oil.

Spread the creme fraiche over the dough leaving some border. Top with bacon and onion slices (if they released some water, squeeze it out). Add the gruyère cheese on top (optional).

Bake the Flammkuchen for about 10-12 minutes or until golden brown. Baking time may vary depending on the oven.

Original source: https://www.everyday-delicious.com/flammkuchen/

Thanks, much more informative than the original graph

Awesome, thanks!

This looks great! Could you share a recipe (or at least a list of ingredients) please?

All values I gave were in Euros, but the exchange rate currently sits at around 1 Euro to 1.12 USD. Therefore the Dollar amount should be slightly higher than what I gave in Euros, but my Euro values already include VAT (more or less our Sales Tax).

For reference I used the “normal” German supermarket rather than the cheaper Aldi. I just checked again on the supermarket website and cherry tomatoes are at 0.99 € and a cucumber is at 0.79 € with Feta cheese at 1.89 €.

Honestly, prices in the United States for some items seem very high, at least to me. I have full confidence in your calculations. Here’s the equivalent cost from Germany:

Feta: 1.89 Red Onion: 0.5 Red bell pepper: 0.7 Green bell pepper 0.7 Chicken thigh: 2.8 Cucumber: 0.79 Tiny tomatoes: 0.99 Olive oil: 0.3 Lemons: 0.69 Oregano: 0.1 Red wine vinegar: 0.1 (all values in Euro)

While Americans tend to earn higher wages, this really illustrates why ppp calculations matter.

13$ per person for a salad? I can make this exact salad with ingredients from my local supermarket for maybe 3€ per portion.

I’ve come to love this recipe. It seems like an odd mix of ingredients, but it comes together nicely.

Ingredients:

• 2 tbsp traditional olive oil
• 600 g sliced leek
• 1 chicken stock cube
• 1 courgette
• 400 g tinned artichoke hearts
• 300 g fusilli
• 20 g fresh parsley
• 1 lemon
• 240 g sardines in water
• 180 g Taggia olives
• 1 tbsp dried tarragon
• 250 ml cooking cream

Directions:

Heat the oil in a frying pan and fry the leek with the chicken stock cube for 6 minutes on medium heat. In the meantime, wash the courgette, halve it lengthwise and cut into ½ cm wide slices. Cut the artichoke hearts into quarters. Scoop the leek out of the pan into a tall beaker. Heat the oil in the same frying pan and fry the courgette on high heat for 6 minutes. Stir regularly. In the meantime, bring a large pan of water with a little salt to the boil for the pasta. Add the pasta and cook for 12 minutes until al dente. In the meantime, finely chop the parsley. Scrub the lemon clean, halve and squeeze half of the fruit. Cut the other half into slices. Drain the sardines and olives, remove any bones from the fish and cut into pieces. Drain the pasta, but reserve 150 ml of the cooking liquid. Add the reserved cooking liquid together with the tarragon, half of the parsley, 1 tbsp lemon juice and the cooking cream to the leek and puree with the hand blender until smooth. Season with pepper and salt if necessary. Mix the pasta with the leek sauce and divide over the plates. Divide the courgette, artichoke hearts, olives and sardines over the pasta. Garnish with the rest of the parsley and the lemon slices. Serve immediately.

Original Source (in Dutch): https://www.ah.nl/allerhande/recept/R-R1186816/fusilli-met-artisjok-preisaus-sardines-en-olijven