Oct 09 11 |
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It was raining heavily this morning, the birds were splashing in the bird bath and munching on peanuts, and it felt like a perfectly lazy day. I went back to bed.
An hour later, I noticed the sky had turned blue.
Pete finished off some chores – fixing some tiles in the kitchen – and we packed or bags for another letterbox adventure.
This time we headed for Patterdale. We parked up in the village and started the walk up to Boredale Hawse, passing some disgustingly beautiful houses. 
Autumn sunshine near Ullswater
The walk was lovely, very quiet with some amazing views. We headed for Beda Head and quite quickly found the letterbox (no clues here!!).
At a new letterbox
Larry Sheep (shouldn't that be Lamb?) Letterbox stamp
Lake District Letter Boxes Complete – 4 of 90.
On the walk back we heard some amazing sounds coming from the valley. We’re sure it was rutting stags! 
We couldn’t see them, so after a while we carried on home.
Once back at home I decided we needed a pre-dinner treat ( 
), so I made some of the Flammkuchen we’d enjoyed so much back in Germany. I decided a combination of recipes from the internet and from Rick Steine give the best results…
Base:
- 150 g strong flour
- 1 tsp easy blend yeast
- 1/2 tsp salt
- 125 ml hand hot water
- 1 tsp olive oil
Make the dough, knead for 5 mins, and leave to rise.
Topping:
- 4 tbsp creme fraise
- 1/2 tsp nutmeg
- 1 onion thinly sliced
- 125 g lardons (or streaky bacon finely chopped)
Pre-heat oven to highest temperature.
Roll out the dough thinly and put on greased baking sheet. Prick base.
Mix creme fraise and nutmeg, then spread on to base.
Cover with the onion and bacon/lardons.
Sprinkle a little olive oil over, then put in oven for 15 mins.
Eat warm with a nice cold glass of white wine. 
Flammkuchen and white wine -yummy!
Article Series - Lakeland Letterboxes
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Show all locationsEntry for Sunday, 11th October 2009 by
Laetitia, filed under 
Cooking, Letterboxing.
Location 
EnglandTagged with
letterbox hunting, recipe. Series 
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9 Responses to “Letterboxing and Flammkuchen”
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Okay, so the report has an England flag but it has a German pud. Do we need separate flags for cake
Tricky – not sure?! But I think it’s a rare enough event to save me writing any code to cope with…
Great recipe, but you’re overlooking a vital element to ensure authenticity – you’re not drinking your wine by the pint!
(We don’t have a sozzled emoticon do we?!)
Following on from the success of your sarcastic emoticon then Jon; what does a “sozzled” emoticon look like?
I only spotted the sarcy one recently – must remember to use it more often. Shouldn’t be difficult with my memory
I guess it’d have to be a cross eyed
, with 
to keep it simple?
hey laetitia! your flammkuchen looks yummy!
but are you sure you heard rutting stags or was ist just the sound of pete’s hungry tummy?
lol – maybe you’re right there.
I just stumbled upon your blog from Google and I’m really enjoying reading about your adventures. I’m sitting here in my office living vicariously through you
[...] being a winery, there was lots and lots of wine to drink. There was also plenty of Flammkuchen to soak up the juices. Not a bad venue for a wedding!Kloster [...]