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vision

A blurry photo that I want to share with you before I retire to the green (and free) for a few days. There was also her husband in the field, with its small horns at 3 points, but he refused to be photographed.

I wish you a lovely August.

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apricots sage

In Valais, is the season for apricots.

My favorites are "Luizet. Difficult to find, because very fragile: they brown quickly after picking. As the fruit unmarketable table to eat raw, unprepossessing appearance, taste bitter, dense consistency, or fibrous. However, processed into jam, compote, pie is the best apricots I know.

They are used to make the famous apricot, brandy scented.

After spending two days to make jam and pies, here's a recipe for an appetizer.

For 12 muffins (a steel plate):

240 gr flour 1 packet

baking powder 1 teaspoon salt

10 leaves fresh sage, finely 100 gr chopped

dry goat cheese

50 grams of olive oil (Next time I would put 60 gr) 2 eggs

125 grams of yogurt or cottage cheese

apricots 200 gr diced

In a large bowl, combine flour, salt, yeast, cheese, sage, add the diced apricots and much sand with fingers to incorporate the apricots in the remaining ingredients.

In a medium bowl, combine oil, eggs, yoghurt and whisk.

Pour the liquid ingredients in large bowl, combine, divide the dough in pans lined with a paper tray and bake for 25 minutes in a preheated 180 °.

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fluted

Speaking of "cinnamon" is pretentious: these cakes are just the shape, because I could not resist to the silicon molds. The real recipe, which calls to let the dough rest for 24 hours and thorough cooking of one degree is beyond my culinary skills, requires vacation.

For 16 cakes:

4 sprigs rosemary 12 cm

80 grams of olive oil

juice of 1 lemon

50 grams of liquid honey 2 eggs

Put these ingredients into a blender and grind finely all

150 gr sugar 125 gr

flour 1 pinch salt 2 tsp

baking powder

Mix in a jar, add liquid ingredients, mix again, and fill the molds 2 / 3

Cooking time: 20 min at 180 ° or 200 °

difficult to be precise, my oven is rudimentary holiday.

are a little burned, but it gives them a good caramel flavor that sticks to teeth.

In the rosemary, a chameleon grasshopper.