Buckwheat tart with kale, Duch carrots and chèvre

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buckwheat tart duo

Do you know when to use the terms as “tart”, “quiche” or “pie”. Do you find it confusing? They all represent the same dish just with tiny differences. With “tart” you have to be precise if it is sweet or savoury, because it could be either. “Quiche” is always savoury so you are safe there. “Pie” could also be equally confusing as “tart” so make sure to name it properly. When you add a flan or galette to the list, phew, it is so confusing that you really want to go to the basic and use the name as you need it.

A savoury tart with kale and a few more vegetables and of course a goat’s cheese would be a precise name for this one. I emphasise the goat’s cheese as for me a savoury tart alway goes with it. I am afraid my love for this cheese makes me less creative but I promise that any new ideas will be shared here as soon as they come along. Continue reading

november’s roast pumpkin tart with goat’s cheese and sage

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The last few weeks have been busy with so many different projects that I don’t know how I managed to put the basic food on our table every day. In a time like this, when a person doesn’t have time to think about what to make not to mention to make a shopping list and plan in advance, I just reach for the ingredients lying around the pantry, in the refrigerator or on any shelf in the kitchen. Which are, I am sure highly used tactics by any cook in many households. I know for sure that many good dishes were created this way!

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buckwheat chocolate tart

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Buckwheat&chocolate tart 2

Baking with buckwheat flour is such a natural thing to do in my baking world. Adding  chocolate to any recipe with buckwheat flour, again, makes perfect sense to me but this time sadly, something went wrong. The most confusing and stressful part was that I couldn’t even say what. It looked like the tart refused to talk to me. No response whatsoever just a silence and deep chocolate darkness. Food is a reflection of our soul, mine is in need of a decadent combination of buckwheat and chocolate and I don’t give up easily. The tart, which was mercilessly falling apart on me, needed to be made again and once the matter was settled I started all over again. One of the obvious problems, which I can see now, is that when I make something constantly and I think  I am in no need of a recipe, mysterious and sometimes unsolvable problems can occur. Once I realised that I really do need to rely on figures,  and not just on my sometimes volatile emotions, I decided to make a firm promise to myself to use pen and paper in the kitchen as much as any other tool !

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