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Author: linda

Delicious Cabbage Pizza

Delicious Cabbage Pizza

So, did everyone eat too much during the holidays? Yeah, me too. I also had a New Years Pizza Party. Hence a lot of pizza dough in the fridge and freezer. This might be a bit of a stretch of a real Pizza lover, I realize that, but let’s talk about Cabbage Pizza. It’s surprisingly good! As I said I’ve been drowning in pizza dough and have been eating pizza for breakfast (here’s an amazing breakfast pizza, btw), lunch and dinner for a week now and must admit even though you can vary your pizza endlessly I’m a bit feb up. This version however feels a bit healthier, if you like you can do it on whole meal as well. And since it’s cabbage it’s packed with healthy stuff that will keep you from getting sick and give you great energy. The cream cheese instead of the regular cheese makes it lighter as well.

Cabbage pizza dry yeast dough cream cheese recipe

Cabbage pizza dry yeast dough cream cheese recipe

Cabbage pizza dry yeast dough cream cheese recipe

Looks amazing, doesn’t it?

So, how do you do this amazing pizza?

For 4-6 big servings you will need (I usually make a big batch of dough and save half of it in the freezer, it will also keep a few days in the fridge) :

Dough

  • 1 1/3 tablespoon Dry yeast
  • 3,5 dl Warm water
  • 2 tablespoons Sugar
  • 1 1/2 teaspoon Salt
  • 2 tablespoons Olive oil (or any other oil)
  • 9-10 dl Flour

Topping

  • 10 dl shredded cabbage, any color you like, i mixed red and regular (I used my spiralizer, but you can use a knife or a mandolin as well)
  • 300 g Cream Cheese (I used a plant based version to make it vegan)
  • 4 cloves of Garlic, finely chopped
  • Olive oil

We start with the dough, since it needs to rise and stuff, and that takes time.

You need to pour the warm water (it needs to be warmer than finger temperature, but not too hot, then the poor yeast organisms will die) in a bowl and add the dry yeast and the sugar. It takes about 10 minutes for the yeast to activate, don’t worry, you will see when it happens, theres a little green light that says go. Just kidding, the mix will get a light foam when it’s ready.

Then, add half of the flour and stir well. Keep adding flour a bit at a time until you need to use your hands. Start kneading the dough on a floured work surface and keep adding more flour until the dough no longer sticks to the work surface. This takes at least 10 minutes of kneading, and is a great work out. Pour some oil in a bowl and let the dough rise in there until it has doubled it size (don’t you just hate that description? I can tell you that it is about one hour).

When the dough is done rising you can either make 2 really big pizzas or 4 smaller but still quite big pizzas. You just pour the dough on the work surface again and start forming pizzas with your hands. Or use a rolling pin. That’s okay too!

Spread the cream cheese on the pizzas and distribute the chopped garlic evenly. Add the cabbage, drizzle some olive oil over and throw the pizzas in the oven that you turned on at 200 degrees celsius 10 minutes ago. Every oven is different from each other so keep a good look at your pizzas but they need around 10 minutes in the oven be done.

I added som cream cheese on the top of the pizza just before serving as well. Enjoy!

Piña Colada Chia Pudding (V)

Piña Colada Chia Pudding (V)

It’s been a while! There has been some big changes as well. I moved to another country (back to my original country) and I have started to study again. Naturally this blog has been resting for a while BUT now we’re back with a lot of awesome recipes just waiting to be published.

As I said before, I’m not a super fan of Chia pudding, I think it usually tastes a bit dull. However this one is a game changer and I could eat it for breakfast (or dessert) any day of the week. Here’s my best (this far) Chia Pudding Recipe:

Pina Colada Chia Pudding Recipe Pineapple coconut

Pina Colada Chia Pudding Recipe Pineapple coconut

Pina Colada Chia Pudding Recipe  Pineapple coconut

 

For one super awesome breakfast serving you will need:

  • 1 handful pineapple
  • 1 dl coconut milk
  • 2 tbs chia seeds
  • toppings of choice

Mix the pineapple with the coconut milk in a blender until smooth and poor it in to a jar or a glass. Add the chia seeds (do not add the to the blender, it will make the blender a real pain to clean, I’ve tried) and stir. Wait 5 minutes and stir again. Put the jar in the fridge for at least an hour (or over night). Serve with the toppings you like the best!

 

Piña Colada Smoothie (V)

Piña Colada Smoothie (V)

Okay, I love Piña Colada. However, I ever so rarely drink alcohol, so I try to incorporate the Piña Colada taste in other things! This is the Piña Colada Smoothie. It’s like having vacation on the beach – FOR BREAKFAST!

 

For one smoothie you will need:

  • 1/4 of a pineapple
  • 2 dl coconut milk

If you want a really nice and cold smoothie, cut the pineapple in small pieces and pop them in the freezer for a few hours.

Yeah, that’s about it! Mix it smooth and froffy in the blender and pour yourself a piece of holiday!

Poor Man’s Lobster Roll

Poor Man’s Lobster Roll

No one has missed the Lobster roll hype, right? However, if your not loaded or got easy access  to cheap lobster it’s not something you’re able to eat on a weekly basis. But fear no more! I’ve come up with a substitute that’s just as good.

 

For 2 servings you will need:

  • 200 g crayfish tails
  • 1 dl creme fraiche/sour cream
  • 1/2 dl mayonnaise
  • 1/5 small red onion
  • 2 rolls (preferably brioche, but I’m lactose intolerant so I made my own, not so fluffy brioche)
  • a handful rocket
  • salt and pepper

This is an easy one! Just put the crayfish tails in a bowl and mix it with the finely chopped onion, mayonnaise and creme fraiche. Salt and pepper after taste. Assemble the roll and enjoy!

Mango Chia Pudding (V)

Mango Chia Pudding (V)

I have been doing a LOT of experimenting on Chia pudding lately. I think that it can taste a bit cardboardy and dull. However, I found a way to get a nice and fresh Chia pudding to get you going in the morning (or afternoon, or evening, or whenever). It was quite easy actually. Instead of using the standard milk or plant based milk, I used fruit juice. In this case I mixed in some fruit as well to get the right thickness. I served with whipped coconut cream and dried fruit.

 

For one serving you will need:

  • 2 tablespoons chia seeds
  • 1 dl mango or orange juice (I used this, which I found gave most taste to the seeds)
  • 1/3 mango
  • 1 dl coconut cream
  • dried fruit for topping

Start with putting your can of coconut milk in the fridge over night. Put the mango and the juice in the blender and mix until smooth. Pour it in a glass or a cup and stir in the chia seeds (don’t put them in the blender to mix, those buggers are really hard to rinse away). Let it sit for 10 minutes and stir again. Place in the fridge for at least a couple of hours, or over night.  When you open the can of coconut milk, the “water” will have separated from the thick and creamy cream. Use only the thick cream. I used my hand mixer with a whisk thingy attached. I guess you can do it by hand as well, since you just need a minute to get it fluffy. Serve and feel the Chia power!

Mango Watercress Smoothie (V)

Mango Watercress Smoothie (V)

This is a weird one, I know, but it is really good and absolutely perfect on a hot summers day. Just serve it with ice and get cool and healthy at the same time!

 

For one nice smoothie you will need:

  • 1 kiwi (yellow or green)
  • 1/3 mango
  • 1 dl orange juice (or applejuice)
  • 1 handfull water cress

Mix until smooth, add ice and enjoy a thirst quenching smoothie with an edge!

Mediterranean Omelette in a Pan (V)

Mediterranean Omelette in a Pan (V)

This was our breakfast a few Saturdays ago. If you, like me prefer an omelette to be thick and fluffy rather than thin this is a perfect way to have it ready all the way through but not burnt on the outside (which to be honest happens to me a lot in the frying pan). I served it with my home made yogurt cream cheese with red onions and fresh ground black pepper.

 

For 2 generous servings you will need:

  • 5 eggs
  • 1 dl yogurt
  • 1/2 small onion
  • 2 dl cherry tomatoes
  • 1 dl olives
  • 1/3 zucchini (or courgette if you’re British)
  • 2 tablespoons grated parmesan
  • Oil, salt and pepper for cooking
  • Very easy home made cream cheese (recipe HERE), or store bought or Greek yogurt.

Just take the eggs and whisk them in a bowl with the yogurt and some salt and pepper. Add the onion that you just chopped and pour the batter in an oiled oven proof pan (NO skillet with plastic handle guys!). Sprinkle the tomatoes, divided in halves, and the olives that are sliced. Place the Zucchini that you have sliced on top of everything. Sprinkle the grated parmesan on top and pop it in the oven on 200 degrees for about 20-30 minutes, depending on how big of a pan you are using. You can always stick a knife in it and see if it comes out clean, which means ready.

Enjoy!

Vanilla Apricot Chia Jam (V)

Vanilla Apricot Chia Jam (V)

So, I love jam. I mean, I LOVE jam! I’m like Joey in friends. But I don’t like sugar. Well, I like sugar it’s just that it gets me really, really tired so I try to avoid it. However this really easy jam only includes 3 ingredients and no added sugar! Just make a small batch at a time since there are no preservatives in, but it will keep for a good few days in the fridge.

 

For a small jar you will need (the jar I used is 450 ml and is a bit more than half full):

  • 9 apricots
  • 2 ml vanilla extract (or more if you really like vanilla)
  • 2 tablespoons chia seeds

Peel and cut the apricots in halves. Remove the kernels and put the apricots in a sauce pan. On a low temperature let them simmer till there’s just a goo this will take anything from 15-30 minutes depending on the hardness of the fruit. If you like some fruit bits leave them, however I don’t so I used a potato masher to make a smooth goo. Add the chia seeds and vanilla extract and stir. Pour it it a jar and let cool. Stir after 15 minutes so the chia seeds get evenly distributed. Done!

Mean Green Matcha Smoothie (V)

Mean Green Matcha Smoothie (V)

This is a health bomb of a smoothie. Loads of Vitamin C and the holy grale of all green tea; Matcha. Perfect for when you’re down in the dumps or just need something colorful as a snack.

 

For one smoothie I used:

  • 1 Kiwi, keep the peel if you are hardcore, that’s where all the healthy stuff is. I am not hardcore.
  • 1 Orange
  • 1/2 Lime, sqeezed
  • 1/3 Mango
  • 1/2 Teaspoon Matcha

Blend until smooth and feel the power! And yums, of course!

Awesome Breakfast Pizza (V)

Awesome Breakfast Pizza (V)

So, I’ve been thinking about breakfast pizza for a while now and yesterday I took action. I must say, it was nothing but pure awesomeness. I served the pizza with home made yogurt cream cheese with thyme (don’t worry, a child could do it). I made the dough the day before and just popped it in the fridge. No problem. You can also put the dough in the freezer, to keep for lazy days. That’s the Easy Peasy part of it all.

 

For 4-6 big servings you will need (I made one batch and put half of it in the freezer for next weekend since we are only 2) :

Dough

  • 1 1/3 tablespoon Dry yeast
  • 3,5 dl Warm water
  • 2 tablespoons Sugar
  • 1 1/2 teaspoon Salt
  • 2 tablespoons Olive oil (or any other oil)
  • 9-10 dl Flour

Topping

  • 2 Avocados
  • 1 small Red onion
  • 150g Grated cheese
  • 4-8 eggs (depending on how many you want on each pizza)
  • 3 handfuls Spinach
  • Salt and pepper

Yogurt cream cheese

  • 5dl natural yogurt
  • Thyme

Start with the cream cheese since it needs to stand over night. Just pour the yogurt in a coffee filter, that’s in a coffee dripper. If you don’t have coffee making stuff I guess some kind of kitchen towel in a sieve or a funnel would work. Leave over night (with something under to collect the fluid) and the next morning you have made yogurt cream cheese. Amazing huh?

Then get on with the dough. As I said earlier, I did it the night before and kept it in the fridge. If you already have it in the freezer. Take it up and put in the fridge in the evening before. Or if you’re an early bird just do it in the morning. Kneading is an underestimated form of work out.

Pour the warm water (warmer than finger temperature but not burning hot) in a bowl and add the dry yeast and sugar. Let it activate for about 10 minutes. Stir. Add the oil and salt and stir again. Now, add half of the flour and stir well. Keep adding flour a bit at a time until you need to use your hands. Start kneading the dough on a floured work surface and keep adding more flour until the dough no longer sticks to the work surface. This might take at least 10 minutes of kneading. Put some oil in a bowl and let the dough rise in there until it has doubled it size (don’t you just hate that description? I can tell you that it is about one hour).

When the dough is done rising make 4, a bit thicker, pizzas of it. Or put it in the fridge for when you’re going to use it. Sprinkle the grated cheese over the pizzas and add the spinach. Put the avocados on and some of the onion. Bake the pizzas on 200 degrees Celsius for about 10 minutes, until they start to get some colour. Add the eggs carefully and bake the pizzas for additionally 2-3 minutes, or longer if you want the eggs firmer.

Mix your home made cream cheese with thyme, serve and have a really great breakfast!