You must remain. I must depart. Two autumns falling in the heart
Veggie chips ingredients (for 2-3 servings): – 6-8 medium potatoes – 4 large carrots – 2 beetroots – 1 tbsp sunflower oil – Herbes de Provence to taste – salt to taste
Blue Sauce ingredients: – 200g sour cream – 125g blue cheese (Saint Agur blue) – chopped dill and parsley Method: 1 Preheat the oven to 190C 2 Pill and cut veggies into thin strips 3 Mix veggie strips with Herbes de Provence, salt and sunflower oil: transfer to the baking paper 4 Bake for 50-60 min at 190C 5 Blue cheese sauce: combine sour cream, blue cheese, chopped dill & parsley: mix until smooth. Put the sauce in the fridge until the chips are ready 6 Serve veggie chips with a blue cheese sauce !
Filling ingredients: – 250g potatoes (weighed boiled) – 150g Feta cheese – 4-8 dried tomatoes – 1/2 tsp black pepper – 1 tbsp olive oil for brushing the flatbreads before baking – sesame seeds Method: 1 Dough 1.1 Crush yeast into ~35C water, add 1 tbsp sugar: mix well and leave the mixture for 15 min 1.2 Add flour and salt: knead the dough and leave it under cloth for 30 min 2 Filling 2.1 Peel potatoes and boil until ready: drain extra water 2.2 Combine potatoes, feta, chopped dried tomatoes and black pepper: mash until smooth 3 Flatbread 3.1 Preheat the oven to 200C 3.2 Separate the dough into 4 equal parts: roll out each part into 16-20cm round 3.3 Put 2tbsp filling in the middle of each round 3.4 Lift up ends of each round to the centre and seal them tight with the fingers. Then accurately flatten into 15cm round. 3.5 Brush each flatbread both sides with olive oil and put on the baking paper 3.6 Sprinkle each flatbread with sesame seeds 3.7 Bake for 15-20 minutes at 200C until golden and serve warm! 4 Enjoy with a cup of black tea 🙂
Ah, Nothing is too late, till the tired heart shall cease to palpitate.
Henry Wadsworth Longfellow
Sweet potato chips ingredients (for 2 servings): – 3 large sweet potatoes – 0.5 tbsp olive oil – dash of salt
Sauce ingredients: – 100g sour cream – 80g blue cheese – chopped dill Method: 1 Sweet potato chips 1.1 Preheat the oven to 190C 1.2 Pill and cut sweet potatoes into strips 1.3 Mix potato strips with salt and olive oil and transfer on the baking paper 1.4 Bake for 30 minutes at 190C 2 Sauce: combine sour cream, blue cheese and chopped dill – mix until smooth and put the sauce in the fridge until the chips are ready 3 Serve hot sweet potato chips with a sauce from the fridge !
Filling ingredients: – 50g scallion – 250g cottage cheese Method: 1 Dough: 1.1 Combine kefir with baking soda and salt: mix and leave for 15 minutes 1.2 Add flour to kefir and knead a gentle dough: leave under the cloth for 15 minutes 2 Filling: combine cottage cheese with chopped scallion and mix well 3 Chepalgash: 3.1 Separate dough into 4 equal parts and form a 10cm diameter disk with hands out of each piece 3.2 Put 1/4 filling in the middle of each disk 3.3 Gather the sides up sealing the edges with the fingers in the center altogether 3.4 Turn over the disk with filling and gentlyroll into a ~25 cm diameter disk 3.5 Preheat butter in the skillet 3.6 Fry each flatbread for 3-4 minutes each side until golden 4 Serve with a cup of sweet black tea with lemon !
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 !
“…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 !