Homemade Tarte Flambée with Camembert and Cranberry Jam

Badger hates Society, and invitations, and dinner, and all that sort of thing.

Kenneth Grahame, The Wind in the Willows
Tarte Flambée with Camembert and Cranberry Jam

Dough ingredients:
– 220g wheat flour
– 1 egg yolk
– 2 tablespoons olive oil
– 100ml water
– 1 pinch salt

Filling ingredients:
– 150g Camembert
– 200ml sour cream
– 50ml cranberry jam
– a few sprigs of chives
– a pinch of black pepper

Method:
1 Preheat the oven to 220C
2 Mix dough ingredients and knead the dough for 5 minutes
3 Roll out the dough into a 3mm height oval or rectangle
4 Put the dough on the baking paper: bake at 220C for 5-8 minutes without filling
5 Remove the baking tray from the oven, spread the sour cream over it, then put the Camembert slices
6 Bake Tarte-Flambée for another 3 minutes at 220C
7 Spread cranberry jam, chopped chives and black pepper over the Tarte Flambée
8 Serve hot !

Vegan Oatmeal Cookies with Chocolate Chips !

So, if you are too tired to speak, sit next to me for I, too, am fluent in silence.

R. Arnold

Ingredients:
– 140g oat flour
– 50g sugar
– 8g Vanilla sugar
– 4 tbsp (coconut) milk
– 2 tbsp olive oil
– 30g (vegan) dark chocolate buttons
– 1/4 tsp salt
– 1/2 tsp baking soda + 1/2 tsp vinegar

Method:
1 Preheat the oven to 180C
2 Combine flour+sugar+Vanilla sugar+milk+olive oil+salt: mix well
3 Add baking soda+vinegar in the same teaspoon and mix in the dough
4 Add chocolate morsels and carefully mix to not destroy the morsels 🙂
5 Form the round cookies out of the dough and put them on the baking paper
6 Bake the cookies at 180C for 10-12 minutes
7 Enjoy one Sunday morning with a cup of black coffee and… make something nice and kind today ! 🙂

Plum Oats Crumble !

Green was the silence, wet was the light,
the month of June trembled like a butterfly

Pablo Neruda, 100 Love Sonnets
Plum Oats Crumble

Batter ingredients:
– 175g flour
– 100g oat flakes
– 100g butter
– 55g sugar
– 4g Vanilla sugar
– 2 lemons zest

Filling ingredients:
– 20 chopped plums without stones
– juice of 1/2 lemon
– 80g sugar

Method:
1 Preheat the oven to 180C
2 Combine filling ingredients and put them into a battered baling form
3 Combine batter ingredients and mix them to crumbles 🙂
4 Sprinkle crumbles over the filling
5 Bake the cake 40-55 minutes until golden at 180C
6 Serve with fresh mint !

Ciabatta Toasts with Goat Cheese and Figs !

Sometimes,’ said Pooh, ‘the smallest things take up the most room in your heart.

A.A. Milne
Toasts with Goat Cheese and Figs

Ingredients (for 8 toasts):
– 8 slices Ciabatta
– 6-8 ripe figs
– 100g creamy goat cheese
– 1 tbsp olive oil for toasting
– 1/2 tsp black pepper

Serving ingredients:
– 50g corn salad
– a few sprigs chopped green onions
– 1 teaspoon balsamic vinegar
– 1/2 tbsp chestnut honey

Method:

1 Brush both sides of Ciabatta slices with olive oil
2 Bake oiled Ciabatta slices for 5-7 minutes at 200C on the baking paper, let them cool down
3 Butter the toasts with goat cheese
4 Put the chopped figs over the goat cheese
5 Sprinkle the toasts with black pepper, chopped green onions, balsamic vinegar
6 Serve on the corn salad with a bit of honey !
7 Enjoy ! ☀️ ☀️☀️

Bruschetta with Tomatoes is always a good idea !

Certainly the heart has always something to tell about the future to those who listen to it. But what does the heart know? Scarce a little of what has already happened.

Alessandro Manzoni, The Betrothed
Bruschetta with Tomatoes Recipe

Ingredients (for 8 bruschetta):
– 8 slices Chiabatta
– 10 small ripe tomatoes
– 2 garlic cloves
– 1 tbsp olive oil
– 1 tsp balsamic vinegar
– a few basil leaves
– 1/2 tsp salt
– 1/4 tsp black pepper

Serving ingredients:
– 50g corn salad
– 50g grated parmesan

Directions:
1 Preheat the oven to 200C
2 Brush both sides of Ciabatta slices with olive oil
3 Bake oiled Ciabatta slices on the baking paper for 5-7 minutes at 200C
4 Rub one side of each toast with garlic
5 Cut tomatoes into 1cm cubes and drain extra juice
6 Combine tomato cubes with 1/2 tbsp olive oil + 1 tsp balsamic vinegar + 1/2 tsp salt + 1/4 tsp pepper + chopped basil: put the mixture on the toasts!
7 Serve bruschetta with fresh corn salad and grated parmesan
8 Enjoy !