First I planned to post a freebie created with my PE Designer. HAHAHAhaha.

Maybe in time for the 60000th flower I would be able to digitise an acceptable design.

So I would like to invite you to a virtual picknick with a very old recipe from my hometown in North Hessia.
It is a regional speciality called “Speckkuchen” (bacon cake) and all members of “FatFighters” or such organisations should skip it.
If you want to know, where from Germany it comes from, take a look here:
http://www.kassel-tourist.de/cms0...

Traditionally it was a meal on baking days, when the women of a village came together in the local baking house to bake their bread for the whole week. At the end, when the big oven was getting too cold for baking bread, the trays with Speckkuchen were put in to use the rest of the heat. Every family, every village had its own slightly different recipe.

So, first of all you will need a rye bread dough on a sour dough basis (a joke. nowadays nobody can manage this- a bread mix for a baking machine will do it. But do not use wheat flour; it has to be rye or a dark sort of grain).
Prepare a baking tray with ready dough rolled out approximately as thick as your thumb.

Next you need another speciality from here called “Schmand”; it is a sour cream with a high fat level. For one tray you need 500 grams.
Then you will need a vegetable named in English “leek” - I hope. Here is a picture
http://images.google.de/images?q=...
I do not want to poison someone because my English is too bad. ;-)
You will need 250 grams of it, sliced up.
Salt it very good and leave it for 30 minutes, so the salt could soak the water off it.
Then press out. This procedure will keep the cake crispy.

Then 250 grams of fat bacon, cut into little cubes. Some breadcrumbs to coat the bacon with,
and finally 5 eggs.

Scramble the eggs and the sour cream, mix all with the leek, cover bread dough with this, give the prepared bacon on top and bake for about 20 minutes at app. 225 degrees Celsius.
Another spice than plenty of salt is not necessary, but pepper and some chives can’t cause damage.

Serve up fresh from the oven, it tastes best warm with (of course, german recipe!) beer (this has to be cold!) or for me with a light white wine, or, even better, “Federweißer” , this new wine only partially fermented and only available a short time at grape harvest, it is another wonderful speciality from here.
Enjoy-

So thanks to all, I have so much fun here with you.
And thanks to the owner, who makes this possible even for me, a non paying member. Your generosity is very appreciated.

Eva

PS: If something in this/ or another post of mine sounds weird or a native speaker would not say: please let me know! It was such a challenge to translate this and I want to improve my language skills.