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Mini rye flat breads with a slight sourdough tang. Stoneground (wholemeal) rye flour and the fermented buttermilk-yeast starter dough give them a rustic appearance, masses of flavour and just a little rise. They are perfect little buns for a hearty lunch or supper and make irresistible brunch fare with some fitting (as in going on the Scandinavian route) fishy things and herby spreads.
Mozzarella flatbread with shaved salt cured egg, roasted tomato, kalamata olives, and a balsamic reduction
A seemingly odd mixture (for me anyway) of ingredients comes together to make one incredibly delicious flatbread.
www.fullforkahead.com/2014/11/05/fig-and-prosciutto-flatb...
Got my 120mm film developed for my Nettar 515/16 camera. I tried to scan the negatives on a flatbrad scanner. After inverting, auto white balance and equalize with The Gimp this was the result. I will rather try to make a my own "scanner" by using a large tube and my macro lens.
For new years eve, I made this brussels sprout, pancetta and parmesan flatbread from Food & Wine as a snack/appetizer. It was amazing!
Oven-baked crispy flatbread topped with our creamy spinach & artichoke heart spread and bruschetta mix of diced tomatoes, garlic and freshly chopped basil.
TGI Friday's
Gettysburg, PA
I got this in addition to my soup at Nectar:
crisp hand-tossed dough topped with smoked salmon, shaved red-onions, fried capers and lemon-chive creme fraiche