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 🙂
“An diesem Ort, in Travemünde, dem Ferienparadies, wo ich die unzweifelhaft glücklichsten Tage meines Lebens verbracht habe, Tage und Wochen, deren tiefe Befriedigung und Wunschlosigkeit durch nichts in meinem Leben … zu übertreffen und in Vergessenheit zu bringen war, an diesem Ort gingen das Meer und die Musik in meinem Herzen eine ideelle, eine Gefühlsverbindung für immer ein…”
Method: 1 Slice 12 ciabatta pieces 2 Butter every ciabatta piece with mayonnaise 3 Put a cabbage leave over each piece 4 Fry shrimps until golden and put warm over the cabbage leaves 5 Finely slice a lemon and put the slices over the shrimps 6 Enjoy the toasts with your best friend and a cup of coffee 😉
Ingredients (for 6 sandwiches): – 6 Ciabatta slices – 60g Camembert – 30ml cranberry jam – a few miners lettuce leaves Method: 1 Slice 6 pieces of Ciabatta 2 Slice Camembert 3 Put Camembert slices over Ciabatta slices and sprinkle with cranberry jam 4 Serve for breakfast with miners lettuce leaves and a cup of black coffee ! 5 Have a great week !
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 !
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 !
Strange fits of passion have I known: And I will dare to tell, But in the Lover’s ear alone, What once to me befell.
Ingredients (for 4 open sandwiches): – 4 slices Ciabatta (yes, Italian bread is essential, otherwise all is lost!) – 3-4 fresh tomatoes – 125g Mozarella – 10g pine nuts – fresh basil leaves
Directions: 1 Rinse and dry basil leaves 2 Toast a little Ciabatta slices 3 Toast pine nuts until golden (no oil! no butter!) 4 Wash and slice tomatoes 5 Lay on the Ciabatta pieces: basil leaves, mozzarella slices, tomato slices, pine nuts 5 Sprinkle with a few drops of olive oil 6 Enjoy !
Ingredients (4 small sandwiches): – 50g Roquefort cheese – 10 strawberries – 4 slices of rye bread – a few sprigs of greens onions
Method: 1 Slice and toast rye bread pieces 2 Wash and chop green onions 3 Wash and slice strawberries 4 Butter Roquefort cheese over the rye bread pieces, put over strawberries pieces & decorate with chopped green onions 5 Enjoy !
He had only just had break fast, but he thought a cake or two and a drink of something would do him good
J.R.R. Tolkien, Hobbit
Ingredients (small portion like on photo): – 115g rye flour – 120g wheat flour – 155ml water – 7g salt – 5g sourdough
Method (27 hours): 1 Knead a dough from all the ingredients in a bowl, put under a damp cloth. The dough is ready when it can be easily removed from the edges of the bowl. 2 Leave the dough in the bowl covered with the damp cloth for 24 hours. Stretch and fold the dough every 6-8 hours 3 After 24 hours stretch and fold the dough one last time, then carefully shape the ball out of it 4 Roll the dough ball in the flour and put it into another well-floured bowl 5 Preheat the oven to 250C 6 Put the bread in the oven in the baking pan with a lid (without a lid, the bread gets too crusty) and bake in three steps 6.1 with a lid for 10 minutes at 250C 6.2 with a lid for 30 minutes at 230C 6.3 without a lid for 10 minutes at 230C 7 Take the bread out of the oven and let it cool before you cut it
‘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 !
Ingredients (2 servings): – 130g canned tuna fish – 120g Almette or another soft creamy cheese – 1/2 chopped onion – 1/2 finely chopped dill bunch – 1 teaspoon lemon juice – 1 teaspoon mayonnaise – pinch of salt & a bit of black pepper – 6-8 triangle slices of rye bread – one sprig of green onions for serving
Method: 1 Prepare tuna mixture = tuna fish + cheese + chopped onion + chopped dill + mayonnaise + lemon juice + salt + pepper 2 Cut rye bread into triangle slices and toast them if you prefer them toasted 😉 3 Put the tuna mixture on the slices, enjoy it and have a greatSunday !
Do not be angry with the rain; it simply does not know how to fall upwards
Ingredients (for 2 servings): – 2 ripe avocados – 6 slices of rye bread (it is really tastier with rye bread) – 125g cream cheese (e.g., Almette) – 4 sprigs of green onions – 2 tsp of lemon juice – 1/3 tsp salt – 1/4 tsp black pepper
Method: 1 Mash avocado pulp in a bowl with salt, pepper, lemon juice and cream cheese 2 Prepare 6 triangle slices of rye bread and toast them 3 Put the avocado mixture on the toasts 4 Serve with chopped green onions and enjoy !
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 😉