Filling ingredients: – 1 cup dried tomatoes – 250g mozzarella – 1/2 medium zucchini – 50g rucola – 50g pine nuts – 50g grated Grana Padano – 2 tbsps olive oil – salt & pepper if dried tomatoes are unsalted
Serving/baking ingredients: – 1 tbsp olive oil for brushing the flatbreads before baking – fresh dill for serving Method: 1 Dough 1.1 Crush yeast into warm (30-35C) water, add 1 tbsp sugar: mix well until sugar an yeast are dissolved and leave the mixture for 15 minutes 1.2 Add flour and salt: knead the dough and leave it under cloth for 30 minutes (make the filling meanwhile) 2 Filling 2.1 Make tomato pesto: mash in the blender dried tomatoes, pine nuts, olive oil, parmesan (add salt and pepper if dried tomatoes are not spiced) 2.2 Wash and slice 1/2 zucchini 2.3 Wash rucola and let it dry 2.4 Slice mozarella 3 Flatbread 3.1 Preheat the oven to 210C 3.2 Separate the dough into 4 equal parts: roll out each part into 16-20cm round 3.3 Put in the middle of each round: tomato pesto, zucchini, mozzarella, rucola 3.4 Lift up ends of each round to the centre and seal them tight with the fingers. Then gently flatten into 15cm round. 3.5 Brush each flatbread two sides with olive oil and put on the baking paper 3.6 Bake for 15-20 minutes at 200C until golden: let them cool down and serve with a fresh dill 4 Enjoy with a cup of coffee and a good company 😉
Ingredients (for 4 toasts): – 4 rye or potato bread slices – 100g Mozarella – 1 tomato – half a small red onion – 2 garlic cloves – 1-2 tbsp olive oil – salt & pepper Directions: 1 Preheat the oven to 200C 2 Peel, wash and chop garlic 3 Peel, wash and slice red onion in 3-5mm width slices 4 Slice tomato and mozzarella in 6-8mm width slices 5 Put bread slices on the baking paper 6 Distribute chopped garlic evenly on the bread slices 7 Sprinkle olive oil on the bread slices evenly 8 Put onion slices on the bread slices over the chopped garlic 10 Put tomato slices over the onions slices, sprinkle black pepper and salt! 11 Finally put mozzarella slices over the tomato slices 12 Bake the toasts 10-14 minutes at 200C, serve hot 🙂
Ingredients (for 6 toasts): – 6 slices rye bread or baguette – 100g creamy goat cheese – 2 garlic 🧄 cloves – 24 red grapes 🍇 – 12 hazelnuts – 50g corn salad for serving – 6-7 sprigs green onions for serving – 1-2 tbsp olive oil for toasts
Directions: 1 Toast rye bread slices with or without olive oil 2 Rub upper part of toasts with garlic 3 Butter goat cheese on the toasts on the garlic side 4 Sprinkle the toasts with sliced hazelnuts, halved grapes and chopped green onions 5 Serve with corn salad and enjoy !
‘Curiouser and curiouser!’ cried Alice (she was so much surprised, that for the moment she quite forgot how to speak good English)
Lewis Carroll, Alice in Wonderland
Ingredients (for 2 servings): – 100g du fromage de Roquefort – 6 prunes – 2 large slices of rye bread – 1 small onion – 1 tbsp olive oil – 1 tsp vinegar
Method: 1 Spread the cheese on the rye bread slices with a knife 2 Cut an onion into thin half rings and soak them in olive oil with vinegar for 5 minutes 3 Put the onion half rings over the cheese 4 Put the chopped prunes slices over the onion half rings 5 Serve with a vegetable soup !
Les paroles d’amour, qui sont toujours les mêmes, prennent le goût des lèvres dont elles sortent.
– Guy de Maupassant
Ingredients (for 2 servings): – 4 slices of whole grain rye bread (it’s way tastier with rye bread than with wheat one !) – 100g soft goat cheese – 25g dried cranberries – 1/3 cup chopped walnuts – 20g miner’s lettuce for serving
Method: 1 Put soft goat cheese on the rye bread slices 2 Put dried cranberries and chopped walnuts over the goat cheese 3 Serve with miner’s lettuce and enjoy it some Sunday morning when spring is about to come and everything is about to change … and with a nice book 😉
“…Absorbed in the new scents, the sounds, and the sunlight…”
― Kenneth Grahame, The Wind in the Willows
Absorbed in the new scents, the sounds, and the sunlight…
― Kenneth Grahame, The Wind in the Willows
Dough ingredients: – 1 cup (1cup=250ml) wheat flour – 1/4 cup warm water – 3 tbsp olive oil – 1/2 tsp salt
Filling ingredients: – 200g fresh baby spinach – 1 small onion – 1/4 cup walnuts – 3 tbsp lemon juice – 2 tsp olive oil – 1/2 tsp salt – 1/4 tsp pepper
Method: 1 Preheat the oven at 220C 2 Combine flour+salt+warm water in a bowl: knead a dough for 3-5 minutes 3 Make a filling: combine finely chopped spinach + onion + walnuts + oil + salt +pepper 4 Divide dough into 8 equal pieces and form balls out of them 5 Roll out each ball into a 8-10cm diameter circle: put 2 teaspoons of a filling in the middle of each circle 6 Lift up ends of each circle to the center to form with your fingers rhombuses-like Fatayers, like on the photo 😉 7 Put the Fatayers on a baking paper: bake for 15 minutes at 220C 8 Serve with a vegetable soup or black coffee !
Method: 1 Wash aubergine, dry it and cut into 1cm width strips 2 Bake aubergine strips on a backing paper for 20 minutes at 180C 3 Mix in a bowl chopped garlic+chopped walnuts+cheese+chopped parsley+salt+pepper 4 Put a teaspoon of walnuts-cheese-etc. mixture on each aubergine strip and roll it [optionally in sesame] 5 Serve with cherry tomatoes and fresh parsley !