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Newsgroups: rec.food.recipes
Distribution: world
From: rothen@cis.ohio-state.edu@pons.cis.ohio-state.edu (Thomas E. Rothenfluh)
Date: Sun, 23 Feb 1992 20:46:51 GMT
Subject: OVO-LACTO: Nidelwaehe
Summary: orig. subject: OVO-LACTO: Nidelwaehe
Archive-Name: recipes/ovo-lacto/nidelwaehe
Keywords: recipe ovo lacto nidelwaehe
Followup-To: rec.food.veg
Organization: Ohio State Computer Science
Approved: aem@mthvax.cs.miami.edu
OVO-LACTO: Nidleflade/Nidelwaehe
Here's a recipe for a Swiss pie (which I am sure comes in variations
all over Europe), called "Nidleflade" or "Nidelwaehe" (depending on
which part of Switzerland you live in there are other names, too :-).
Translated into English, the name designates a kind of whipping cream
type custard (Nidel = cream, i.e., the ugly stuff which swims on top
of unpasteurized milk after some days of rest) and "flade" or "waehe",
which means a somewhat flat pie (where "Flade" is generic for any flat
pie but "Waehe" usually means using puff-paste, see below).
There are lots of variations of the recipe (two included), the one
that I prefer is a mixture of two cookbook recipes (Fuelscher and
Kaltenbach's "Swiss Cooking") and my family's own adaptations. Feel
free to modify, there is no TRUE way of doing it :-)
[Note; I tried to "standardize" measures (i.e., to useful sizes in the
respective European and US worlds, sorry UK), so do NOT try to
calculate conversion numbers out of this!]
Pie shell / Dough (fits a 9 inch/22 cm baking form)
250 g 1 cup flour
3 Tbsp cream
1 Tsp salt
1 egg
150 g 1 stick unsalted butter
(OR 1/3 lb shortening)
Slightly beat cream, salt and egg. Melt butter. Blend all ingredients
quickly to a uniform dough. Refrigerate for about an hour.
Filling
30 g 3 Tbsp unsalted butter
40 g 4 Tbsp flour
3 dl 1 1/4 cup milk
pinch of salt
3,5 dl 1 1/2 cup cream
200 g 1 cup sugar
3-4 mid-sized eggs
nutmeg, cinnamon, vanilla-sugar
(a secret: some vanilla pudding powder ;-)
Continually stir butter and flour in skillet over moderate heat until
it forms a uniform bubbling and flowing paste, ca. 3-4 Minutes (but do
NOT brown!). Gradually add milk (and the pinch of salt) to produce a
Sauce Bechamel.
Slightly beat eggs, add sugar and finally cream, season to taste with
spices (a few drops of lemon-juice are always in place with
cream-based sauces).
Roll dough to fit form, ca 1/8 inch (3 mm) thick. Puncture with fork
(to avoid bubbles). Pour filling into shell and bake in pre-heated
oven at 430 Fahrenheit (230 Celsius, hot) for 20-25 Minutes (half an
hour :-). The filling may get a little browned.
Let cool, serve and enjoy!
Variation
In more festive days (e.g., Easter) a richer puff-pastry may be used.
The filling has to reflect the more fragile dough.
400 g 1 lb puff-paste dough (ready-made)
3 dl 1 cup (sweet/whipping) cream
2 eggs
3 Tbsp sugar
1 Tsp grated lemon-peel
1/2 Tsp cinnamon
1 Tbsp flour
This filling just needs to be mixed together and poured onto the
rolled dough.
Other variations
Before pouring a filling, reconstitute a handful of raisins or dried
plums etc. in some liquid :-), and cover the bottom of the pie.
Thomas E. Rothenfluh rothen@cis.ohio-state.edu