Sauerkraut in Blaetterteig/puff pastry

Wrapping
1 sheet puff pastry about 30 cm x 30 cm square, 3 to 5 mm thick, well dusted with flour on both sides

Filling
250 gm Sauerkraut, drained
100 gm grated emmenthal cheese
100ml cream
100 gm bacon, chopped and fried till brown
1 egg, beaten

Mix the ingredients for the filling. Place the filling in the centre of the sheet of puff pastry (see picture). Wet the edges of the puff pastry and seal the pastry by pinching the sides together. One seam should be on top, while the other two are on the sides. Then pierce the top a few times with a knife - these will be the steam vents. Place on an ovenproof dish or baking tray. Bake at 200 deg.C for 45 mins on the lower rack. Serve hot.

Gingerbread à la Meg

200 gm flour
1 heaped teaspoon ground ginger (powder)

1/2 teaspoon mixed spice

1/4 teaspoon cinnamon
1/2 teaspoon baking soda

3 tablespoons black treacle

1 tablespoon golden syrup

6 tablespoons milk

240 gm butter
1 egg, beaten

100 - 200 gm candied ginger, chopped (optional)

Sieve and mix the dry ingredients together. Melt butter, milk, syrup and treacle in a pan.

Mix the melted ingredients and the beaten egg in to the dry ingredients. Add the chopped candied ginger. Cook 1 hr in a moderate oven (175 deg.C).