My first Chepalgash – flatbread with cottage cheese and scallion !

A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones, when there came a loud knock

J.R.R. Tolkien
Chepalgash - flatbread with cottage cheese and scallion !

Dough ingredients (for 4 flatbreads 25cm diameter):
– 300g flour
– 250ml Kefir
– 1/2 tsp baking soda
– 3/4 tsp salt

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 gently roll 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 !

Quick and healthy Banana Chocolate Mousse !

Glück gibt es nur, wenn wir vom Morgen nichts verlangen und vom Heute dankbar annehmen, was es bringt – die Zauberstunde kommt doch immer wieder.

Hermann Hesse
Quick and healthy Banana Chocolate Mousse

Ingredients (2 servings):
– 2 ripe bananas
– 2 full tsp cocoa powder
– 300g natural 3.5% yoghurt
– 100g fresh raspberries
– fresh mint leaves

Method:

1 Combine and mash with blender: bananas+cocoa+yoghurt
2 Transfer banana mousse in glasses
3 Serve with fresh raspberries and fresh mint leaves!

Home-made Flatbread with Tomatoes, Zucchini, Rucola and Pine Nuts !

With life as short as a half taken breath, don’t plant anything but love.

Rumi
Home-made Flatbread with Tomatoes, Zucchini, Rucola and Pine Nuts

Dough ingredients:
– 300g all-purpose flour
– 1 tbsp sugar
– 20g fresh yeast
– 150ml warm water
– 1 tsp salt

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 😉

Quick and delicious Tomato-Onion-Mozzarella and Garlic Toasts !

It is more fun to talk with someone who doesn’t use long, difficult words but rather short, easy words like “What about lunch?”

A. A. Milne, Winnie-the-Pooh
Tomato, mozzarella and garlic toasts

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 🙂

Delicious Garlic Toasts with Goat Cheese, Hazelnuts and Grapes !

The reason for the unreason with which you treat my reason, so weakens my reason that with reason I complain of your beauty.

Miguel de Cervantes Saavedra
Garlic Toasts with Goat Cheese, Hazelnuts and Grapes

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 !

Sandwich au Roquefort !

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
Sandwich au Roquefort Recette

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 !

Spinach Fatayer !

“…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
Spinach Fatayer

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 !

Aubergine rolls with walnuts

Далече от брегов Невы,
Теперь я вижу пред собою
Кавказа гордые главы.
Над их вершинами крутыми,
На скате каменных стремнин,
Питаюсь чувствами немыми
И чудной прелестью картин
Природы дикой и угрюмой;

А.С. Пушкин
Aubergine Rolls with Walnuts Recipe

Ingredients:
– 1 aubergine
– 3 garlic cloves
– 50g walnuts
– 200g fresh cream cheese
– [optional] 40g sesam for serving
– 1 bunch parsley
– 1/2 tsp salt
– 1/3 tsp black pepper

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 !