French Savory Pancakes (Buckwheat Pancakes)

If your guests diverge with their taste, this is one easy way to go.
Most likely to be happening mostly in the kitchen, this is a very convivial plan for a meal. 
The base is the same for everyone but your guest will be able to build their own menu in real time...


I do not think there is any rule for what ingredient to use, so get a range:
Grated cheeses, ham, dry ham, grilled fish, seafood, eggs, stir-fried onions, stir-fried mushrooms...
Anything you would put on a pizza...

Buckwheat french pancakes

Ingredients for 12 pancakes:
- 330 g buckwheat flour
- 10 g salt
- 1 egg
- 75 cl water


1) mix all
2) lightly spread oil on a non-sticky pan with a Kleenex tissue in between each pancakes
3) quickly pour 1/3 cup of batter in the pan and turn the pan "in the air" fast to cover the pan with the dough [yeah this is the step that requires a little practice]
4) when the edge starts to bend and detach, flip the pancake on the other side and start filling the midline with the things you like or half
5) flip the edges (or the half left) over the ingredients to close the pancake over
6) drop in a plate, eat hot and give the pan to the next person!


Voilà

Strawberry Cheesecake

I guess I am in my strawberry mood! Today I will give you the simplest recipe ever and seriously one of my favorite summer options: a super easy strawberry cheesecake simply super delicious!

Strawberry cheesecake

Ingredient for 8 people:
Base:
- 50 g melted butter
- 3/4 cup sugar
- 1 cup flour
- pinch cinnamon
Filling:
- 2 blocks cream cheese Philadelphia, my first choice
- 1/3 cup sugar
- 2 Tbsp vanilla essence
- 2 eggs
Topping: about 500 g strawberries, strawberry jam


1) mix butter the butter, sugar, flour and cinnamon with a folk to make it into crumbles
2) the mixture should look like wet sand
3) pour on a baking paper nicely spread and bake for 30 min at 175C (until light brown)
4) let it cool a little
5) mix the cream cheese with sugar and vanilla
6) add the eggs one by one
7) take the baked crumbs and ground them to remove the big pieces
8) line up the bottom of a baking pan and the edges with baking paper *
9) pour the crumbs in the pan (~1 cm thick = one finger) and squeeze them a little with the bottom of a glass 
10) pour the filling on the crumbs
11) bake for 45 min at 175C - the cheese cake should not turn brown
12) let it cool down
13) cover the top with strawberries cut in half or intact with the little part up
14) make them shine with strawberry jam (microwave 10 sec few Tbspoon)
15) store in the fridge for 4 hours.


*[You may make individual cheesecakes using aluminum foil shaped around a coffee mug]


Voilà!

How to make Almond Paste (Almond Icing)?

You might be able to buy some already made but actually it really depends the country you live in. It might be handy to know how it is made, especially because it is sooooooo easy!


Do you know what it almond paste? Or maybe almond icing? The thing pastry people use to decorate cakes with flowers...


Ingredient for a hand full:

Almond Paste Icing

- 1 cup grounded almonds
- 1 cup icing sugar
- 2 Tbsp water
- few drops of almond essence (facultative)
- 1 drop of food coloring *


1) mix the almonds with the sugar
2) add the water
3) mix with a spoon at first
4) add the essence if you like + food coloring
5) go with the hands, it's PlayDoh time!
6) mix, squeeze until smooth
7) use what you need and keep the rest in the fridge in a plastic film for couple of days/weeks
8) creation is yours!


*[for pink flowers, you may use beetroot juice - cut and touch the paste with slices and repeat until pink!]