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The recipes

Marie and Peter like to cook themselves, preferably with fresh ingredients that are coming directly from the region. As in everyday life dinner preparations need to be quick, they often come up with simple dishes – with a special twist. This also applies to the tarte flambée with iced tea that is a perfect dish for the summer. Whether just for the small family or for the big gathering – these special yet simple recipes amaze everybody!



A “tarte flambée" is a real evergreen in the summer kitchen. Quickly prepared and flexible in terms of topping, it is a perfect snack or main dish. Our version convinces with a special combination: peaches, courgette and goat cheese.


For the dough, you need to mix  440 g wheat flour 2 egg yolks (L), 75 ml olive oil, 200 ml lukewarm water and 1 tablespoon salt in a bowl, either kneading it by hand or with a food processor for approx. 5 minutes until the dough gets homogenous and slightly sticky. Subsequently, wrap it in clingfilm and let it rest for 10-15 minutes. For the topping, season 350 g goat's cream cheese (alternatively creme fraîche or sour cream) with a hint of salt and pepper. Rinse two courgettes and plane it into fine slices (lenghtwise). Rinse four peaces,  cut them into halves and into thin slices. Preheat the oven (including baking tray) to 220°C (top and bottom heat). Cut the dough into four pieces of the same size, place each piece of dough on a  sheet of parchment paper and  roll it out into a 2 mm thin layer. Put some goat's cream cheese onto the first piece of dough, spread it evenly and top it with slices of courgettes and peaches. Spread four mini mozzarella balls (in total approx. 250 g) on the topping. Bake the tartes flambée one after the other on the lowest rail for approx. 10-15 minutes. After baking,  pour some honey over it, garnish it with fresh herbs and serve it. 



Tastes best when chilled: our fruity iced tea with berries. Whether as a refreshment for the kids, as a longdrink or with a shot of alcohol for the  adults – on hot days and mild evenings, it is just perfect. 


In the first step, you need to make a berry syrup. For this, you need to mix  500 g fresh, mixed berries (e.g. strawberries, raspberries, blackberries, blueberries and currants) with 200 g sugar, 75 ml water, 2 stalks of mint and the liquid of half a lemon in a pot. Bring everything to a boil and afterwards let it simmer at a low temperature for approximately 10 minutes, stirring from time to time.  Switch off the stove and let the syrup steep for half an hour. Afterwards, strain it through a fine-mesh sieve but do not press the fruits through the sieve. Fill the syrup in a bottle, let it cool and keep it in the fridge. 

For the iced tea,  bring 1 litre of water to a boil and pour it over 5 bags of fruit or berry tea. Let the tea leave to stand for about 10 minutes.  Afterwards, remove the tea bags and let it cool completely. 

For serving, mix approx. 125-175 ml berry syrup (according to the desired sweetness) with the iced tea. Afterwards, put some ice cubes, fresh berries  (approx. 150 g in total) and a bit of mint (approx. 2-3 stalks in total) in a glass and fill up wih the  iced tea. 

For a cocktail in the evening, mix 150 ml iced tea with 50 ml berry syrup and 6 cl vodka. Fill up with 100 ml soda and serve with ice cubes and fresh berries. 

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