Happy weekend guys! Today’s recipe is Mushroom & Cauliflower Crust Pizza – topped up with salami, melted cheese, peppers & cherry tomato, this gluten-free pizza is bursting with flavours!
This pizza is like no other! The crust is not as dry as the original pizza crust (no flour, remember). This mushroom & cauliflower crust is super moist and soft and almost falling apart so I recommend using a fork. Does that make it a tart? I’m not sure to be honest. I thought it’s more like a pizza. 🙂 Whatever you choose to call it, this meal is delicious. It’s gluten-free too. I think I already mention that. :-)Bear in mind though that many of the salami & sausages contain gluten so check first if you’ve got intolerance.
It took me about 5 minutes to blitz the crust ingredients and place the crust to bake in the oven. In 20 minutes the crust is done, all you have to do is to arrange the topping and cook for another 10 minutes. Not only tasty and healthy but quite simple!
For the pizza crust I used eggs, Parmesan cheese, passata seasoning and of course cauliflower and mushrooms. I simply blitz everything together in my blender, baked the crust, topped it up and bake a few more minutes. From all of our family it seemed I was the biggest fan of this pizza so I almost finished it by myself. 🙂
The toppings I used were salami, Emmental cheese (mild Cheddar works too), cherry tomatoes, peppers and some fresh rocket. You can always add more toppings too or skip the salami for a vegetarian version, whatever you fancy, really! 🙂
Here’s how to make the Mushroom & Cauliflower Crust Pizza
Happy almost Friday guys! Today’s recipe is Pizza Muffins! I’m so excited to share this recipe with you, you may have or have not tried making pizza muffins before, but believe me you should try these! They are so delicious and yet so simple to make! And my preschool daughter loves them and wants them in her lunchbox all the time! What a success! 🙂
OK, so first of all my excitement comes from the fact that I haven’t tried these before and in general was really excited to make pizza like muffins or the other way around, not really sure. 🙂 I used cornflour and plain flour(half and half), some passata, chopped ripe tomatoes, lots of Mozzarella cheese, Parmesan and a bit of mild Cheddar, and one green pepper. Oh, of course and the pepperoni.
The taste guys was amazing, exactly like pizza, like a really good pizza(the best probably). My daughter instantly loved them! 🙂 I really can’t wait to try some other versions, vegetarian probably and share them with you.
The Pizza Muffins are great on the go, for picnic, snack at any time or as an appetizer. There’s a bit of a downside, they’re not really on the very healthy side but I say everything in moderation is ok. 🙂 I’d like to think so. 🙂
If you prefer a vegetarian version, simply skip the pepperoni. I assure these will taste as good as with the pepperoni, more like cheese & tomato pizza, which by the way is my favorite. I mean, what could go wrong with cheese & tomato pizza? Well, there’s probably something but that’s another topic. 🙂
Happy Tuesday guys! Today’s recipe is Pulled Pork Breakfast Wraps – juicy shredded pork, scrambled eggs, fresh spinach and some pots, all combined in a wholewheat seeded wrap! This is what I’m calling a breakfast for champions! 🙂
And you know what the best part is – this is all made from leftovers! Yep, that’s right. I had some pulled pork and roasted pots left that everyone refused to have (we all had a serious amount of the pork so I don’t blame theM 🙂 ). So I stuffed some wholemeal wraps with it! I added some scrambled eggs, as I was making breakfast, fresh baby spinach, so they’re not that naughty (not that it helped) and of course, some sauces. The result was fantastic. We finished all of them in one go. 🙂
I can’t believe my just turned 4 baby is going to school tomorrow. When did she grow up? Someone pinch me! Have you guys got any tips/tricks for dealing with the first day of school stress (this is for me). As much excited my daughter is, I feel a bit nervous. I believe this is normal and I’m sure she’ll be fine. But so many feelings at the moment. I might be overreacting too. 🙂 Anyway, I’ll update you how it goes. Back to my recipe now..
Here’s how to make the Pulled Pork Breakfast Wraps
2 medium potatoes, cooked and cut in pieces (I used leftovers)
a handful of fresh spinach
2tbsp sour cream
hot sauce, if wished
To make the wraps line a bit of the pulled pork in the middle, then the scrambled eggs, arrange a few pieces of the potatoes. throw some fresh spinach leaves in, add a bit of sour cream and hot sauce, if wished.
To be honest, you can never go wrong when making wraps, well almost. 🙂 It’s a perfect way to get rid of any leftover food. I make leftover wraps all the time. Here you can find some more wrap/burrito recipes that are very simple and yet delicious.
Happy Friday! Today’s recipe is Stuffed Zucchini – one of my favourite stuffed zucchini recipes – there’s pork and beef mince, spices, fresh herbs and of course, melted cheese. 🙂
I absolutely love zucchini in every way possible. For some reason, I do make lots of zucchini recipes this time of the year ( I guess because they’re in season, duh). Grilled, steamed, fried or even raw they are just delicious.
And in this particular recipe, they’re simply amazing. I stuffed them with beef and pork mince that was flavoured with some garlic, tomato and spices. Then added some cheese on top for a perfect finish. They tasted so fresh and yummy so no wonder they were gone in a few minutes.
Also, this recipe is perfect for when you’re quite busy and don’t have that much time to spend in the kitchen. In my case, it took me just a few minutes as I used the meat from a pasta recipe I had made the previous day. Basically, the only thing I did was to fill the zucchini with the mixture and cook them. How not to love recipes like these – they save you so much time but at the same time are so tasty! 🙂
Here’s how to make the Beef & Pork Stuffed Zucchini
Cut the zucchini in halves and scoop out the inside part, then chopped it up.
Heat a pan with olive oil and sweat the garlic, onion and the inside part of the zucchini for five minutes. Add the minced meat, passata and seasonings and mix well. Cook for about 10 minutes then leave on a side to cool down.
Fill the zucchini halves with the mixture and place in the oven for about 15 minutes. Add the cheese and leave for another 2-3 minutes so the cheese can melt.
I hope you guys like this recipe, if so, make sure to stay tuned for more simple but tasty recipes coming very soon your way! 🙂 Till then, have a wonderful weekend with delicious food and drinks! That’s what I intend to do! 🙂 xx
Happy Thursday all! Today’s recipe is Fresh Mozzarella & Prosciutto Salad – fresh, tasty and absolutely lovely, this salad screams summer!
Perfect for the hot summer nights/days, the Fresh Mozzarella & Prosciutto Salad is one of my favs now! 🙂
The recipe I got inspiration from actually uses Burrata cheese but fresh Mozzarella is quite similar so works perfect. I couldn’t really find Burrata around me, I’m sure it’s available though. And as far as I know, Burrata is actually Mozzarella but with a creamy centre. Or I might be wrong. 🙂
So a few months ago I had this beautiful salad with Burrata cheese, fresh pesto and some other goodies and since then I’ve been recreating it at home. And we all love it, well I mean my husband and me. 🙂
How could I’ve missed adding prosciutto to my salads before? Makes such a difference. I know, it also adds calories, but it’s totally worth it. To make this absolute beauty I used rocket, prosciutto, fresh mozzarella and homemade pesto. I also finished the salad with a splash of one of my favorite hot sauces (Cholula). The acidity in the sauce was just what this salad needed. And no, it wasn’t spicy, I only added a few drops which were mixed with the pesto. 🙂
Also, when serving I suggest to throw some pine nuts – add crunchiness and nuttiness in a lovely way.
Here’s how to make the Fresh Mozzarella & Prosciutto Salad
Happy Friday! Today’s recipe – Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes – scrumptious mushrooms loaded with melted cheese, bacon pieces and juicy cherry tomatoes – this is my kind of starter!
I can’t believe May is already halfway gone which brings June in. Wait, isn’t it supposed to be warm and sunny then? 🙂 It seems the weather here is a total mystery. For example, today, it’s been sunny, rainy and windy, like three different seasons in a day. It changes so quickly it’s insane. No, I’m not used to it and I’ll probably keep on complaining until some sun is shining. That’s enough for this post though so let’s get back to the recipes.
As my previous recipe, this one is perfect for a tasty brunch too. I actually did these last Sunday brunch and thew were divine. Make sure to serve them hot though, otherwise they get soggy and not so appetizing. I drenched mine in hot sauce, but how could I not (you know I’m addictive). Also, I think these lovely mushrooms will go just fine with a spicy Bloody Mary, definitely trying this next time. 🙂
You can serve them as a starter, canapes or even as a main, probably with some salad on a side. They would make a delicious weeknight dinner too, quick and easy to make.
Here’s what you need to make Stuffed Mushrooms with Bacon, Mozzarella & Cherry Tomatoes
I used my homemade breadcrumbs, which I think I mentioned before how I prepare – simply blitz my leftover bread with some spices I fancy. This is a really simple way to use a stale bread and it works even better than the shop-bought breadcrumbs.
I hope you enjoy this simple recipe. Stay connected for more delicious recipes coming your way. Meanwhile, have an amazing weekend and hopefully the sun will be out. 🙂 xx
Happy Thursday guys! Today’s recipe is Breakfast Sweet Potato with bacon, melted cheese and sweet corn – it is just perfect for a lazy brunch!
So if it’s not too late when you’re reading this post turn the oven on and start making this! It’s super simple but tastes amazing and it’s quite filling too. All you need is bacon and cheese, then some sweet corn and eggs. I used quail eggs. Not only I love how they taste but they look so pretty when added on food. They just make the food look a lot prettier, don’t you think? 🙂 Not only that but they’re times healthier than the chicken ones. If you see these in the shop, don’t hesitate and grab a pack. You can add them on almost everything!
Here’s what you need to make the Breakfast Sweet Potato
I served these beauties with sour cream on a side but I also had some hot sauce on mine (couldn’t resist). I used a giant sweet potato, cut in halve but if you’d like you can use a few small ones and cut them in half.
I’m telling there’s nothing better than having yummy food on a lazy Sunday and watching a food show. It doesn’t happen very often, though but when it does it’s a real pleasure. I simply love food. 🙂
To make thing even easier, why bake the potatoes in advance, say Saturday, store them in the fridge, and all you have to do on Sunday is top them up and bake for a few minutes.
This is only one of the combinations I like to use for topping og my sweet potatoes. There are so many other options that are delicious too. So be inventive and let’s get cooking. 🙂
I hope you like this recipe, stay tuned for more coming soon! xx
Happy Wednesday guys! The recipe of the day is here – Sweet Potato Noodles with Kale & Pork – absolutely lovely and comforting meal, ready in just a few minutes!
And on top of that my kids loved it, even the kale, yes! Well, probably because it was kind of mixed with the sweet potatoes, but they really liked this recipe.
This is a really simple dish, all you need is sweet potatoes, kale and pork.
I also added some pine nuts, just for a crunch, and it tasted even better.
The pork I used was a leftover from a bbq the previous day so it’s up to you what to use. It’s a great way to use your leftover food, well pork in this case! And to make things more healthier I stirred in some kale, which by the way I love, unfortunately can’t say the same for the rest of my family. 🙂 Even though I do feed them with it and don’t give up. They like it sometimes but other times are not that keen. 🙂
By the way, did you go out today? I froze my bones off! It felt like Winter. Seriously, this is not fair. It’s Spring time, it’s supposed to be warm and sunny most of the time, right? Now that I’m looking at the pics of the Sweet Potato Noodles with Kale & Pork I wish I had a bowl in front of me. That would really warm me up. 🙂 Yumm..
I should probably hold on my Spring recipes and look back into my winter warmers 🙂 Just joking, hopefully this cold wave is gone soon.
Back to the food now…
Here’s what you need for this simple but delicious recipe – Sweet Potato Noodles with Kale & Pork.
Happy Wednesday all! Recipe of the day is Sun-dried Tomatoes Pork Cups – succulent meat cups with scrambled eggs with feta cheese and sun-dried tomatoes – lovely breakfast idea or just a snack on the go!
It’s been a whole week without posting! It seems every time I try to be more organised and post regularly something gets on a way. And it’s usually something to do with the kids. In this case, it was chickenpox. At lest now it’s over though. Both of my kids had it, two weeks apart and while my older daughter was really lucky and barely had any blisters, my poor baby had it really bad. But again, I’m so glad it’s over now. Easter is coming so are my new recipes so stay tuned…
And the weather’s been amazing recently! It makes me think of some yummy Spring-inspired recipes. So lots of cooking planned ahead!
Anyhow, the recipe is here now so back to it…
This is and incredibly easy recipe made in a muffin tray. All you need is minced pork, sun-dried tomatoes and eggs and feta cheese. If you’re looking for a filling breakfast ideas this is for you. It’s cheesy, meaty and conveniently shaped in small cups ready to bite. 🙂
I had some pork mince leftovers and wanted to make some scotch eggs which I love but then I thought my kids are not keen on them so instead I made these pretty cups.
I’ve been using lots of sun-dried tomatoes lately and they go so well in my savoury recipes. Whenever I’d like to add more flavour to a meal I open my kitchen cupboard and ,especially recently, reach towards the sun-dried tomatoes. That’s why I always have a jar of these in my kitchen cupboard. 🙂
Here’s how to make the Sun-dried Tomatoes Pork Cups.
Happy Monday guys! The recipe of the day is here – Shrimp & Red Quinoa Casserole, ready in 30 minutes, more or less, very filling and nutritious. This is the ultimate comfort dish for me and the fact that is so easy to prepare makes it perfect, especially on a gloomy and rainy day like today. Seriously, you can mix this goodness up in minutes. Oh, I forgot to mention, there are some chopped pancetta pieces hidden for extra flavour. What could be more comforting and tasty than succulent shrimp and pancetta in aromatic bowl with nutty red quinoa and a mix of vegetables. 🙂 Serve it on its own or with some delicious bread to dip in.
It may look like one of those slow cooked dishes that take a long long time to cook but this one is really quick to make. And it’s so heart-warming! I had it with lots of spicy sauce and it was just divine. It’s actually a lot like shrimp gumbo soup. I added red quinoa which went really well with the shrimp. Of course, you can use just regular quinoa. I only had red in my kitchen cupboard but to be honest I somehow prefer it to the regular. There is just a slight taste difference. The red one tastes nuttier and has hot more flavour, I think. But mixed with all the vegetables, shrimp and pancetta it all was bursting with flavour.
Here’s what you need for the Shrimp & Red Quinoa Casserole.
Shrimp & Red Quinoa Casserole
100g Pancetta, chopped
150g red quinoa
1/2 onion, chopped
1 carrot, chopped
1 red pepper, chopped
2 celery stalks, chopped
1tbsp Garam Masala
2 bay leaves
2tbsp olive oil
salt and pepper
sour cream to serve
fresh coriander to serve
Heat a pan with the olive oil and sweat the vegetables for a few minutes. Throw in the Pancetta pieces too. Add some water to cover them and simmer for about 15 minutes.
Add the shrimp and quinoa. Season the casserole with the spices and leave on the hob for another 15 minutes. Add more water, if necessary.
Remove from the hop and serve with some fresh coriander and some sour cream.
One of the most important part in this dish are the spices. I used paprika and Garam Masala. I really love the last one, it definitely makes such a different in flavor and make your taste buds warm and happy. 🙂 If you can’t find it in your local shop, you can simply mix it up. It’s a combination of cumin, coriander, cardamom, cloves, cinnamon, nutmeg and black pepper. It adds a heat to your dishes that is so necessary in the winter days. 🙂
Tip: If you can handle the heat, I suggest, serve this lovely dish with some peppery hot sauce. I didn’t add any in the casserole because of the kids but I had lots of it in my own bowl. Finish it of with a bit of sour cream and fresh coriander leaves, if wished.