Until recently I ate red beets only in a pickled form. My grandmother used to make pickled red beets every year and when there were no other vegetables for lunch, pickled red beets would be served instead. I loved it as a child (and still do), which might come as a surprise. Me and my sister would compete whose tongue got more red, we ate a few pieces and then started showing our tongues to each other, as you can imagine we were very well mannered. Continue reading “Whole grain pizza with red beets, chanterelles and goat cheese”
Here it is, the pumpkin recipe post. It was bound to happen. Pumpkins are all around us, you have no other choice but to take advantage of this fact. And why wouldn’t you, they are delicious and healthy, packed with vitamin A, and many other good little molecules that do wonders in your body. This will not be one of those pumpkin spice and everything nice dishes, this is something special. My pumpkin was not turned into a golden cariage (which makes sense since I am not Cinderella), or baked in something sweet, mine became a delicious pizza (or pasta if you want) sauce with sage, garlic and olive oil (health overdose alert). Continue reading “Pizza with pumpkin and sage sauce, pancetta and blue cheese”
Ok, who doesn’t like pizza? If you are one of them, this post is not for you. Pizza is one of my favourite dishes and is so versatile. You can make it more healthy or a caloric overload. When I was little, the only time my family went out to eat, was to a pizzeria. This was an event. I would always order the same thing (or my mother would) – pizza Four seasons and Coca-Cola (this was the only time I could have Coca-Cola with my meal, a special occasion). Back then, pizza at home was never so good as in a pizzeria. Now I’m all grown up and homemade pizza wins me over every time. It tastes better, you can put on it whatever you want (or whatever you have in your fridge at that moment) and it doesn’t need much effort to be great. You just need a pizza dough and a good tomato sauce. Oh and don’t forget the cheese, you have to have cheese. All the other ingredients are just extras.
Continue reading “Pizza with prosciutto, arugula, goat cheese and balsamic truffle glaze”