Ingredients: 335 g white flour, 100 g margerine or butter, 150 g sugar, 20 g yeast, 2 eggs, 1/3 ltr milk, 165 g ground poppy seed, 65 g raisins, 35 g chopped candied lemon peel or almonds, peel of 1/2 unpreserved lemon, rum, cinnamon or bitter-almond flavouring
Preparation:
Pour 165 ml of boiling milk on the ground poppy seed and leave to soak overnight.
Mix the flour, margerine, 100 g sugar, yeast and 165 ml milk in a mixing bowl and knead a yeast dough. (Don't forget to take milk, margerine and eggs out of the fridge in good time so that they can take the kitchen's temperature.) Cover the bowl with a clean cloth and leave the dough to rise in a warm place.
Mix the stuffing of poppy seed, raisins, chopped candied lemon peel or almonds, 50 g sugar, rum to taste and cinnamon or bitter-almond flavouring.
When the dough is nicely risen knead it again thoroughly. Place the dough on a clean cloth or baking paper, use a rolling pin to roll it in a rectangular shape and brush it with beaten white of egg. Put the stuffing on the dough and roll it up from the longer side, using either the cloth or the baking paper. Brush the strudel with the second beaten egg yolk to give it a nice brown colour.
Cover a baking tin with baking paper and put the strudel in the oven. Bake it for about 45 to 50 minutes at a temperature of 180°C or, using circulation air, 45 minutes at 160°C .
Preparation: Grate the potatoes and dice the bacon and onion. Mix the potatoes, eggs and milk, add the cubes of bacon and onion, season with the herbs, salt and pepper and place the mixture in a greased baking dish. Bake it in the oven (circulation air) at a temperature of 180°C for approx. 2 hours.
Goes well with a roast of game.