WHITE PIZZA

blanc pizza white pizza , pizza blanca Hey there!  With christmas right around the corner, and most of us have to much do and hardly any time to cook, so today I have an incredible easy pizza recipe for you ! And, yes that’s right….. it is white.

It is my favourite pizza these days.
What I truly love about this pizza recipe is the unexpected flavours, rich smooth and the fennel seeds are the star ingredients.

What you need 

Pizza Base (I went to the BBC for find this recipe but if you are short of time you can also buy a ready-made base in the supermarket.)

Toppings:
  • creme fraiche 20 cl
  • 1 onion
  • 100 g mushrooms
  • 100 g bacon
  • black olives
  • olive oil
  • a pinch of fennel seeds
  • 125 g ball of mozzarella
  • a pinch of herbs de Provence
Method

Preheat the oven to 220ºC/425ºF/gas 7

Peel and  chop the onion, then clean and slice the mushrooms, cut the bacon in to small bits (about 1 cm).

On to the pizza base, add a nice layer of creme fraiche spreading it all over stopping 1 cm from the edge. Drizzle with a little oil.

Tear the mozzarella into chunks and spread them on top, then put on the bacon, olives, mushroom and onion.  To finish, sprinkle over herbs de Provence and fennel seeds. (You maybe want to go easy with the fennel seeds the first time, to see if you like it). You maybe love some fresh oregano too, so feel free to use your favourites.

Cook for about 15 minutes or until golden, crispy and cooked through.

Serve with a crisp green salad.

White Pizza Pizza blanco

White Pizza Pizza blanco

Have a great weekend!

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Delicious Salmon Avocado Burger

salman burger

Salmon burger with wasabi, avocado and spinach leaves.

My healthy favourite recipe! Salmon wrapped in sesame seeds with wasabi and avocado.

You would not readily think of putting these ingredients together, but the combination of smells, colours, textures and tastes is a treat for 4 of the 5 senses – and it is healthy too!

 

Serves 4 people

 

Ingredients:

– two sheets frozen puff pastry

– 1 egg

– 4 salmon fillets

– 1 lime

– 2 teaspoons poppy seeds/ or sesame seeds

– 1 teaspoon lemon pepper

– 3 avocados

– 1/4 teaspoon wasabi (or more or less to taste)

– 1 bag baby spinach leaves

Instructions:

Slice each puff pastry sheet in half

Place on a baking tray on greaseproof paper

Brush the tops with egg

Bake it in the oven according to instructions

 

2.

Mash avocado and season with salt and pepper and

wasabi to taste

 

3.

Spice salmon with lemon pepper and quickly fry on a

hot pan until golden and crisp outside and still pink

and soft in the middle.

 

4.

Squeeze the lime juice over the salmon fillets and

roll them in a bowl of poppy seeds

 

5.

Cut each puff pastry in half horizontally

Add the bottom half to a plate, and cover with a

layer of spinach, then the salmon, and then avocado.

Add top of the puff pastry. serve hot.

A chilled dry white wine such as a Chablis is excellent with this.

 

Listening to some cool music as you eat will be

the treat for your 5th sense

 

Bon appétit

 

 

 

Healthy Mongo Quesadillas


mango Quesadillas

Mango Veggie Quesadillas

An easy recipe for the whole family. Get your kids eating delicious, healthy food that they’ll love with this super tasty, child-friendly recipe.

 

Serves four

Ingredients:

extra virgin olive oil

4 whole-wheat tortillas

1 cup shredded mozzarella cheese

1 or two mango/ or Papaya washed, peeled, and diced

1 red bell pepper, washed and diced

2 cup baby spinach, washed

Sour cream for dipping

Salt and sesame seeds

Garnish: pear and cinnamon

mango Quesadillas

1. Coat medium skillet with olive oil spray. Heat skillet over

medium-high heat.

2. When skillet is hot, add 1 tortilla and sprinkle 1 c. cheese

evenly on top.

3. Lower heat to medium and let cheese melt for about 1 minute.

4. Add 1/4 mango, 1/4 red bell pepper, and 1 c. spinach. Salt and sesame seeds

5. Using a spatula, fold tortilla in half, reduce heat to low, and let

cook for about 1 minute. Flip over and cook another minute.

6. Remove quesadilla from skillet and place on a cutting board.

Cut into triangles and serve with a dollop of sour cream.

7. Repeat with additional tortillas.

Garnish: roast pear, sprinkle with cinnamon

 

Needless to say this is a hit in our home. I’d love to hear your healthy favourite recipe!

Bon appétit

 

Feta & sweet potato mash

Feta & sweet potato mashPerfect Little Lunch.

Enjoying your Spring so far??

I enjoy cooking so i am bringing you another recipe. Spring for me is the time for enjoying lunch outside. This potato mash is absolutely perfect for lunch while sipping tea. (But I love this for snack for cocktail parties as well.)

  • 3 Sweet Potatoes
  • 2 tbsp Olive Oil
  • ⅔ Cup Feta Cheese – Cubed
  • 3 tbsp dry tomatoes

Method

Chop and wash the sweet potato, then cook for 12 mins. Steam or boil until they are tender. The potatoes can be steamed to preserve more of the flavor and vitamins. Once cooled place the sweet potatoes in a large bowl and mash by hand with a fork. Add the feta, olive oil, dry tomatoes. Season, to taste, with salt and pepper. Mix gently and serve on toast.

Sweet potato is a powerful nutritional punch. The rich orange colour indicates that they are high in carotenoids like beta carotene, which is the precursor to vitamin A. It has more than 4 times of your daily needs for vitamin A, in one medium potato. They have got more grams of natural sugars than regular potato but more overall nutrients with fewer calories.

 Feta & sweet potato mash Feta & sweet potato mash Feta & sweet potato mash

 

Delicious orange, carrot and chilli soup.

carrot soupDelicious  soup from Fredrikstad

Here is a recipe for a delicious orange, carrot and chilli soup how I was given to me. This soup is on the top on my “top 10 list” of the best soups i ever had.
 If you want to have an exact recipe to follow, i will give it to you lather. If you cook a lot then let your heart, tongue be your guide.

2 bags / bundles carrots
2 -4 onion or some shallots
some ginger
some chilli
3 spoons oil
1 orange zest and juice
1 can of chopped tomatoes
2 L Water and 4 stock cube
1/4 cream
Parmesan grated
Cumin seeds
Chili powder
Pepper and salt

-carrot peeled and torn / split into small cubes.

 Add stock cube to the saucepan with the water, along with all your spices, cumin, chilli powder.  Add the chopped vegetables, ginger, onion and chilli (add according to your taste) Continue to simmer for 30 mins, covered on medium heat.
Add the oranges zest and  some of the juice.
-add a can of chopped tomatoes, oil,  -1/4 cream + parmesan grated, pepper and salt, simmer gently.
-Remove from heat and blend it all up in a food processor.

-
Taste and season to your liking .
Also a nice swirl of the cream for decoration.