Brik a l'oeuf

Brik a l'oeuf. The picture says it all.

We dined Alsatian yesterday. Tomato Soup (well I guess they eat it in Alsace), Choucroute Garni and Apple Strudel for dessert.

The soup was made from a frozen block of our homegrown tomatoes (picture is of our "Heaviest Truss" at the Horticultural show). We have found that the best way to deal with a glut of tomatoes is to rough chop them, reduce to about a third and then freeze them. The resulting block can then be used wherever cooked tomatoes are required. Because of the fantastic flavour this merely required a little garlic and olive oil to make an excellent tomato paste. A small glass of port to round out the flavour and a little water to adjust consistency. After passing through a sieve to remove skin and pips this made a delicious, intense tomato soup. Because of the richness only a small serving is needed, so we were able to use the fancy small bowls, about 75ml capacity.

With the sauerkraut we had: Roast gammon, bratwurst, frankfurters, black pudding, boiled potatoes, glazed carrots and mustard. Enough to satisfy the most dedicated of meat eaters.

We had a couple of bottles of Riesling to accompany, a slightly sweeter one with the pudding.