Have you ever tasted the delicious cheese that is smoked scamorza (scamorza affumicata, a cousin of mozzarella, only drier, firmer and smoked)?
I recently started buying this wonderful ingredient at my little cheese shop thinking I would use it mostly for cheese toasties. But after tasting it once, I was completely sold and knew it would end up in a lot more recipes, including this seasonal white pizza with smoked scamorza and pear.

Hurray! It's September and Autumn is at our doors! Actually, it feels like it has already been here for the past two weeks. At least on this side of the world where it has been raining A LOT lately.

​This is my favourite season and I am here for it, including all the wonderful produce it has to offer. I am already starting to line up a few of my favourite autumnal recipes. This Autumn salad with pear, blue cheese and blackberry dressing is a good transition between seasons.

This blog post and delicious recipe for French tomato and mustard tart is brought to you from my new house. Well, this recipe was tried, photographed and eaten last month before delving into a lot of packing and paperwork. I am only sharing it now because life has been quite busy and also because we are currently living in the middle of many many boxes, DIY items and plastered walls waiting to be painted. Some time to adapt was needed.

I am hoping to share more delicious recipes soon but for now, I am getting used to our new house and more than anything, a kitchen that needs a bit of work (some of which might have to wait a little while). I also need to figure out the best place for me to work on images while things are still a bit messy.
For now, this delicious tomato mustard tart will do. 

I cannot believe I am already sharing summer recipes here. Wasn't it winter time not that long ago? Did the lockdown also make us skip Spring altogether?
As much as the first month of lockdown went really slow, the rest happened in a flash. 
We had completed on our very first house right before the lockdown and had not been able to get some much needed work done or even move there (because damp proofing would have required us to stay away for a while). And suddenly, work is being done and we are already packing our boxes for the big move (which we will do by ourselves because of social distancing).

I have been eating a lot more homemade baked goods lately. I think I can call this the lockdown effect.
There were the chocolate chip and sea salt cookies, the banana bread (just like everybody else), more cookies, amazing cinnamon rolls with mascarpone cheese icing (E. baked them and I created the icing), financiers made with buckwheat, almond, ginger and honey, buckwheat chocolate mini muffins (both financiers and mini muffins made by E. too), New York bagels, a marvellous lemon cake from a french radio program (thanks to my lovely cousin C. for sharing it) and then, there was the delicious baked ricotta cheesecake. So good that I am sharing the recipe here today (if you don't mind a small story before scrolling down to the recipe). 

Welcome to a very original blog post where I am going to share with you a very unique and original recipe: banana bread.
Ha! Yes, yes, this is a joke, obviously. But I am not joking about the part where I am sharing a recipe for it. This banana bread is also made with delicious dates and roasted hazelnuts. 
I made this recipe before going on holidays (staycation) and since then, a flurry of more banana bread recipes have shown up on the internet.
​There are plenty of other delicious recipes on this blog. If you like one but don't have all the ingredients at home right now, reach out in the comments and I can try and help you with ideas for swapping to something else.