Schmarrn with cheese and herbs

I bet many of you love Kaiserschmarrn that delicious sweet treat from Austria. Some of you might go for it with raisins others without. Prefer it with loads of extra icing sugar or apricot jam, no matter, it is always a delight. Altough traditionally it is served with the so Zwetschkenröster which is a compote made of plums. Well, today I am here with a savoury version prepared with cheese and herbs. As ramps are in season right now, you might like to add some. In my case I used chives and chervil and served it topped with garden cress.

Ingredients:
for 2 persons

3 eggs
100 g flour
100 g cheese (use your favourite)
250 ml milk
3 tablespoons finely sliced chives
1/2 bunch of chervil
1 tablespoon butter
salt
pepper
garden cress for serving

Preheat the oven to 180°C. Seperate eggs, finely grate cheese. Whisk egg yolks together with flour, milk, cheese and then add chopped chive and chervil leaves. Beat egg white with a pinch of salt until stiff, then fold it into the better. Season with salt and pepper.

Melt butter over low heat in a 24-26 cm saucepan, pour batter into it and bake in the oven for 10-15 minutes. Serve cut intho chunks and sprinkled with fresh garden cress.
Recipe originally published in the Kifőztük magazin April 2013 issue.

Spinach-sheep's milk cheese rolls

We had such a wonderful spring day yesterday, however it is raining now and it is so cold. Brrrrr...! Although there are still plenty of typical winter ingredients in my pantry, I decided to bring some spring onto the table. We still have to wait for all those beautiful spring veggies, but I found some spinach at my green grocer. I couldn't think of anything else, but to pair it with sheep's milk cheese. A good old classic combnation that never disappoints you.

Ingredients:
for the dough:
400 g flour + extra for dusting
75 g butter
250 ml milk
25 g fresh yeast
¼ teaspoon salt
for the filling:
250 g sheep's milk cheese
300 g spinach
1 clove garlic
1 tablespoon butter
salt
pepper
nutmeg
sliced almond
1 egg for brushing

Melt butter, add milk and let it cool until lukewarm. Dissolve yeast in the milk-butter mixture. Sift flour into a bowl, add the milk-butter-yeast mixture, salt and knead a smooth dough. Let it rise on room temperature for 1 hour. Preheat the oven to 180°C. For the filling melt butter, add finely chopped garlic and sautee spinach just until it wilts. Remove from the heat and pour everything into a strainer. With the help of a wooden spoon press out any liquid. Cut dough in half and roll out each piece about 5 mm thick. Spread half of the sheep's milk cheese, top with the spinach and roll it up. Cut rolls in about 2 cm thick pieces. Brush rolls with egg and sprinkle with sliced almond. Bake for 25-30 minutes.