Fleischnakas - Meat rolls from Alsace

After a pot-au-feu, usually we get a lot of leftovers of meat. How to use them? Making Fleischnaka is a yummy recipe! The direct translation would mean "snails of meat", but acutally it is much more like "meat rolls".

Ingredients:

For the stuffing:

Leftovers of Pot-au-Feu meat (cold)

For 500g of meat:

2 eggs

2 shallots

parsil

salt and pepper

For the noodle dough:

500g of flour 

5 eggs

10g of salt

a little bit of water

For the cooking:

A nut of butter

1l. of beef stock or the stock of the pot-au-feu

First prepare the noodle dough. Mix all the ingredients together to get a firm, smooth dough. And keep refrigerated for 2 hours.

Then, prepare the stuffing: Take off the fat from the meat and mince it with the shallots, the parsil.

Mix all together with the eggs, salt and pepper.

After 2 hours, roll out the noodle dough very thin and spread the stuffing on. Then roll it and slice it (3 to 4 cm wide).

 

 

Fry each side in butter and then boil into the stock for 20 mins.

It is then ready to eat with the stock as a soup or without just with a salad. Enjoy !

 

With the remaining dough, you can make noodle: just roll out the dough very very thin and cut very thin noodle. Cook into boiling salted water for 10mins. It is yummy with a stew or just with a nut of butter!

Eggs-cauliflower en cocotte

Today, I want to propose a new recipe of mine. This is a very easy and fast recipe that will wow your guests as an entry or a main. But where would this idea come from? I have no idea at all!
This recipe is an original way to propose cauliflower.
Originally from Asia, the cauliflower is mostly produced in China, India, France, Italy and USA. Usually white, it can be purple or orange (see here).

My recipe also uses a white sauce that is very common in French cuisine.

Ingredients (2 servings)

For the white sauce:

500ml of milk

40g of butter

40g of flour

Method: 

Melt the butter in a hot pot and then mix with flour. Out of the heat, gradually pour the milk and do not stop stirring to avoid lumps. Put it back on the medium heat. Do not stop stirring until you get a nice and smooth texture. When ready, add pepper, salt and nutmeg, a pinch each.

For the eggs en cocotte:

half a cauliflower

500ml white sauce

1 generous tsp tomato paste

1/2 cup of fresh cream

shredded gruyere or any other cheese you like

2 eggs

salt, pepper, parsley

2 toasts

• Steam the cauliflower for about 15 minutes. It is important that the cauliflower is just slightly undercooked after this stage (as it will finish cooking in the oven).
• Drain the caulifower and place half of the cauliflower in each cocotte (or ramekin or bowl, just use any dish that goes into the oven).
• Add 1 tsp of tomato paste into the white sauce and spoon the "rosy" white  sauce over the cauliflower.
• Mix the cream with salt, pepper and parsley
• Then spoon the cream over the rosy white sauce (1/4 cup in each dish, just make sure a slight layer of cream cover the white sauce).
• Break an egg without breaking the yolk and put it down in the dish (one egg in each dish or 2 if very hungry)
• Salt and pepper (just a little bit)
• Add the shredded cheese on the top, but avoid to cover the yolk.
• Bake in the oven for 7 minutes. Be careful, the yolk must still be raw.

Serve with toasts.

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