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 I am living on an island when its 25 degree at Xmas so no wonder I was dreaming about those nice, cold German Xmas markets, the wine AND the Flammkuchen! You can call it pizza bianca or tarte flambée but the key here is the sour cream, the onion and the bacon.
For the dough you will need only flour, salt and water. Nothing else. For the dough I use simple flour but for the dusting and rolling i use whole wheat flour, which makes it more rustic. There are variations with yeast and milk and potato in the dough but I prefer this simple and therefore crispy type of Flammkuchen. You mix the flour with the salt and add as much water as it takes to make a very firm dough that is difficult to roll out. Then its perfect! You can use your noodle machine, makes it easier. Roll the dough untill it is very very thin. Turn on your oven and use the maximum heat without ventilation.
Arrange the sour cream, the bacon, the red onion and some red peppers on top and put the Flammkuchen in the oven for about 12-15 minutes, depending on the thickness and the toppings. You can use salami or tomato or whatever you feel like.
Its an easy and very fast variation when you dont have time to make pizza or just have unexpected guest. Serve it with a rosé and forget about cutlery, just use your hands :-) Bon appetit!
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 I tried many apple cake and apple pie recipes in the past but it never happened that i did the same cake or pie on five weekends in a row. It happened with this recipe. I just keep baking it and baking it for more reasons. It is simple, it is delicious and its so popular that it doesnt last long in my fridge.
I also take it with me to work as snack or sometimes for breakfast with my earl grey.
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Pumpkins abound this time of year so i went to the farmers market in Nicosia oldtown and bought a big one! This pumpkin didn't look like a regular Halloween pumpkin, more like a giant orange courgette. I cut it into four pieces and stored these in the fridge until needed.
Since its also soup time of year the first thing i did with my pumpkin is make a soup. I really enjoy a spicy soup and pumpkin is an ideal base because it is sweet and creamy and combines well with cumin, coriander and chile. This recipe also combines the added creaminess of coconut.
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 This decribes how to make a roasted eggplant preserve. Eggplant is known in Europe as melanzane and is native to India and Asia Minor. It's known as eggplant because early cultivars brought to the Americas were small, round and white.
Here, we simply roasted the eggplants and preserved them in olive oil. They can then be kept for several weeks to be used in (for example) pasta dishes, served as a relish or as part of a meze. The fact that they can be kept for so long is a really big advantage. If you return home late from work one day, you can quickly heat some up and you will still have food that you would be pleased to eat in a restaurant or that you would be delighted to find in the dining room of a hotel you found through hotel special offers . It still tastes fresh and delicious. The uses for it are endless but one thing you will always know is that it remains truly yummy.
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 Here's a delicious pastry dish. The Tarte Tatin, or upside-down cake, was purportedly created by accident at the Hotel Tatin in France. One of the two Tatin sisters who owned the hotel started making apple pie and left the apples cooking in a pan with butter and sugar for too long turning the butter and sugar into caramel. Thinking of a way to save the dish she put the pastry on top of the apples and placed the pan directly into the over. Once cooked, she served the dish to customers and they loved it!
This is a variation made with pears in much the same way.
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