Walking around (part 6)

Hi there,

I hope monday has been good to you this far (and for the rest of the day too).

Here in Paris mondays seem to be slow and apparently I’m adjusting to that quite well. I may or may not still be drinking my morning coffee, in my pyjamas.

Again, it’s been a while since my last post but like I wrote on the last post, time here in Paris flies.

A few weeks ago I tested whether time would go quick or slow in Belgium. I dear friend of mine lives in Ghent, a lovely town not too far from Brussels (Well, Belgium is quite small so anything isn’t too far from Brussels). Unfortunately the spring hasn’t understood that her job has already started and thus the weather in Ghent wasn’t any more springy as in Paris.

But, Ghent (and the belgian waffles and chocolates) were still lovely.



See you soon dear reader.


Goat Cheese Pie

Hi you,

I hope you are well.

It’s been a while. Apparently time here in Paris flies. I hope you don’t mind.

I have every intention of keeping this little blog of mine alive but as the spring approaches I assume that I will be spending less time inside in front of my computer and more time outside.

Well, enough with making excuses, let’s start making pie.

You might already know I really like pie. If you didn’t… Well, I really do.

Making pie is easy and fast. And with a simple salad, a savory pie is easily one of my favorite things to eat (if we don’t count things that include sugar).

Let’s bake, I say.

Goat Cheese Pie


2,5 dl melted butter

1 small potato/ 50 g of mashed potato powder

0,5 dl oats

About 2 dl flour

3 tablespoons cold water


1 onion

1 red pepper

2 dl cream

150 g grated cheese (I used emmental)

2 eggs

200 g goat cheese

First you make the crust.

Mix together everything but water together. If the doug seems a bit dry, add few spoons of water. If not, add a bit more flour first and then water. Again, mix.

Then press the dough into an oiled pie pan.


Then do the filling by mixing everything together. But do leave about half of the goat cheese out, so you can use it to sort of decorate the pie.



Pour the filling on top of the crust. The cut the rest of the goat cheese into thin slices that you then place on top of the pie.

Bake in 200 Celsius/ 390 Fahrenheit for about 35 minutes.


Serve with green salad with balsamic vinegar dressing. (And if it’s friday, I’d have a glass of rosé too.)