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I would never think of dough and potato but look at perogis and they are pretty awesome . This looks fantastic!...I wish I had some for breakfast! It's delightful to look at too.


The bread looks awesome. I'd love the whole thing but I'd have to sub the mushrooms with something else or Rob wouldn't eat it. I can't believe he doesn't like mushrooms...


I normally wouldn't combine these two ingredients but the finished dish looks wonderful. This is my first visit to your blog so I've taken some time to browse through your earlier entries. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings...Mary


This place never, ever disappoints me. I'd love to try all of these recipes, but I don't know when I'll ever get the time. In the meantime, I can come here and daydream about tres leches cake and flatbread with creme fraiche...

Mary at n00bcakes

People keep talking about creme fraiche; what exactly makes this so much better than, say, sour cream (which is what I hear it tastes most like)? Also, beautiful bread! It looks completely delicious. I say you let it rise in the fridge...I didn't realize you could do that. O.o I thought rising had to be done in a warm-ish, draft-free place?


Mary: Creme Fraiche is less sour than sour cream and it has a higher fat content which makes it a bit more buttery. You could use sour cream but I would mix in a little bit of half and half with it just to mellow it out a little bit.

Rising bread in the fridge overnight is awesome! Yeast rises faster in warmer temperature which is why 1.5 hour rise in a warm room would take overnight in a fridge. The benefit of doing the rise is the fridge is that the wheat has more time to develop flavor (plus I find it easier to have dough make the day before) the yeast is still working, just at a much slower rate. Most artisan breads rely on long cold rises to get the most flavor out of the flour. Almost any bread can do one of its rises in the fridge overnight.

Mary at n00bcakes

I just learned SO MUCH. ^_^ Thanks for info, I appreciate it!

Ewelina @ guilty pleasures

this is an amazing flatbread :) I used it with a great success and will be using it again. Had to modify it a bit as I was a tiny bit pressed for time, but it turned out delicious. I've linked to your recipe on my blog, hope you don't mind.
I love your blog
take care!


Ewelina : I don't mind at all! Glad that the flatbread turned out well for you


I made this for a family dinner last night, and it was beyond words amazing! The dough sat overnight in the fridge which gave it such great flavour. My creme fraiche wasn't ready in time, so I crumbled about 2oz of goat cheese on top as soon as it came out of the oven. So, so delicious. Thanks for the awesome recipe!

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