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 !
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 ! 🙂
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 !
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 ! ☀️ ☀️☀️
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 !