flatbread brunch

gluten free rosemary flatbread with bacon, brie and fried egg

Gluten free rosemary flatbread with fried egg - photo philip blankenship

Brunch is my favorite meal of the week. Wether it’s taking the time to prepare a meal at home or leisurely enjoying it in a restaurant, slow, long brunches give me a feeling of time standing still.

These flatbreads can be served plain, cold with various toppings, or like this heated, almost pizza style version. The flatbreads will bubble up during baking and become pliable with a bit of a crunch. They hold together well and won’t crumble.

Gluten free rosemary flatbread with brie, bacon and fried egg - photo philip blankenship

ingredients flatbread

1 cup rice flour
½ cup tapioca flour
½ cup potato starch
¼ cup almond flour
¼ cup milk powder
2 tablespoons finely chopped fresh rosemary
½ cup (1 stick) butter
½ cup water
1 cup grated cheese
2 large eggs

directions flatbread

Put dry ingredients and chopped rosemary in a food processor or mixer.
Bring butter and water to a quick boil.
Turn on the processor or mixer and pour in the hot liquid while mixing.
Continue mixing while adding grated cheese.
Continue mixing while adding eggs. Mix until incorporated.
Use an ice cream scoop or spoon to scoop out dollops of the warm, wet dough onto a baking sheet covered with baking paper.
Use fingertips dipped in oil to flatten and spread the dough into 5-6 inch flatbreads.
Bake at 350F/175C – 15 minutes for finished flatbreads, 12 + 3 minutes for flatbreads with hot toppings (see below).

Makes 12 flatbreads.

ingredients topping

grated cheese
brie cheese
fried bacon
fresh arugula
fried eggs

directions topping

Sprinkle a thin layer of grated cheese over the flatbreads and top each one with 2 slices of brie cheese and 2 slices of fried bacon.
Bake for 3 minutes at 350F/175C.
Top flatbreads with fresh arugula and a fried egg.
Serve immediately.


Photography by Philip Blankenship.

new year’s hibiscus

champagne cocktail with lime, elder & hibiscus flower

Hibiscus champagne cocktail - photo philip blankenship

Happy New Year!

A Champagne cocktail is such a special way to serve Champagne and it certainly doesn’t have to be New Year’s Eve to do so. This beautiful and delightful cocktail will be appreciated any time of year for any kind of special occasion. Using two kinds of (ultimately homemade) syrups and a splash of lime, its interesting taste matches its unique appearance.

When time and season allows, making homemade syrups is the obvious choice, (elderflower cordial recipe here) but alternatively, both can be purchased pre made. Most Scandinavian stores (including IKEA) sell some version of elderflower syrup. British Belvoir makes a nice organic cordial found in select US stores or online here or here. Wild Hibiscus flowers in syrup can be found in numerous US stores or online here and here.

ingredients per drink

1 hibiscus flower with 1 teaspoon syrup
1 tablespoon elderflower cordial
1 teaspoon fresh lime juice
lime peel


Put the hibiscus flower and syrup at the bottom of a champagne glass and add elderflower cordial and lime juice.
Fill the glass with champagne and decorate with lime peel.


Photography by Philip Blankenship.

hot apple mango cider & roasted chestnuts

With the help of Nat King Cole, chestnuts roasting on an open fire will undoubtedly be forever associated with Christmas. It’s a tradition presenting an excellent excuse to spend some refreshing time outside during the Holidays. To stay warm, few drinks are more efficient than spiced and spiked hot cider. The distinct flavor of mango in addition to its acidity give this version a fresh and modern taste.

Happy Holidays!

ingredients cider

4 cups unfiltered apple juice
2 cups mango juice
juice from ½ lemon
½ sliced lemon
2 tablespoons maple syrup
1/8 teaspoon nutmeg
4 cinnamon sticks
1½ cups dark rum.

directions cider

Add all ingredients to a pot and bring to a soft boil.
Take off the heat, cover and set aside for 30 minutes.
Remove solids and bring back to a quick boil.
Take off the heat and stir in rum.
Makes 7 ½ cups.
The cider can be refrigerated and reheated but don’t let it boil or the alcohol will evaporate.

ingredients chestnuts

melted butter (optional)
salt (optional

directions chestnuts

Cut a cross into the skin of each chestnut.
Roast in chestnut pan over an open fire for 20 minutes, turning occasionally.
Peel and serve with salt and melted butter.


Thermoses from Sol & Luna, Madrid. Select colors available from MONC XIII and Jayson Home. Chestnut roasting pan from Cox & Cox.


Filmed & Edited by Philip Blankenship.


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