I’ve been craving for a ‘Lahmacun’, a Turkish pizza, for so long! However, I can’t seem to get a vegetarian version anywhere. So eventually that made me decide to just have to make it myself.
And yes, victory! I’m so happy with how this recipe has turned out. It really is absolutely freaking delicious. According to my soon-to-be hubby I’m ‘on a roll’! He even ate the extra pizza (that I used to make these pictures and had cooled down by that time) because it was just that good. So if you’re going to try any of my recipes, please try this.
It’s a great snack or quick-and-easy dinner. Add some lettuce, fresh chopped red onion, garlic sauce and squeeze over some lime juice. Enjoy!
1 tsp Cayenne Pepper / Chiliflakes or Fresh Chilipepper
1 tbsp Tomato Paste
1 handful fresh Parsley
1 handful Walnuts
6 Sundried Tomatoes
Serve with: red onion, lettuce, lime, garlic sauce
Preheat the oven to 400°F/200°C/Gas6.
Seed, vein and cut 1 Red Bell Pepper and 1/2 Green Bell Pepper into chunks. Peel and cut 1/2 Red Onion into chunks. Cut 1 Tomato and 6 Mushrooms into chunks. Peel and finely chop 1 Garlic Clove.
Put all in a pan and add the spices & seasoning; 1 1/2 tsp Cumin Seeds, 2 tsp Paprika, 1 tsp Cayenne Pepper / Chiliflakes or Fresh Chilipepper, 1 tbsp Tomato Paste and some Olive Oil. Stirfry for a few minutes, until all the veggies are soft.
Transfer to a food processor. Add a handful of fresh Parsley, a handful of Walnuts and 6 Sundried Tomatoes. Pulse until chopped and well combined.
Roll out the pizza dough. Top with a thin layer of the vegetable spice mixture, spread it out evenly. Bake for 10-15 minutes, until the dough is golden and crispy.
Serve with lettuce, fresh red onion slices, garlic sauce and squeeze over some lime juice.
One of my most impressive travels was, by far, backpacking in South East Asia. Even though it’s already been a couple of years ago, all the fantastic adventures still linger in my mind. The sights, the sounds, the smells and oh yes, the tastes!
Today I like to share a delicious recipe that you can get on almost every street corner in Thailand: coconut sticky rice with fresh mango. How can something so simple be so good?! Traditionally sticky rice is soaked overnight and steamed, not boiled. However with this recipe I hope to offer you a quick alternative. Just choose whatever method you prefer most.
In Thailand sticky rice with coconut and fresh slices of mango is eaten as a dessert pudding. Exotic, sweet and scrumptious. You’re going to love it!
In a cooking pan add 1 cup Jasmine Rice, 1 can of coconut milk and 1 cup water. Bring to the boil. Let it cook, while stirring occasionally. Make sure the rice doesn't burn (add extra water if needed). Cook for a long time, 15-20 minutes, until the rice has really softened and the coconut milk is reduced.
Peel the mango and cut off the two outer cheeks of each fruit, as close to the stones as possible. Discard the stones. Slice each piece of fruit into cubes.
Serve the rice with the fresh mango and sprinkle over some black sesame seeds.
The traditional method: If you would like to prepare the sticky rice traditionally, then soak overnight and steam the rice in a steamer. Prepare the reduced coconut milk with sugar seperately and serve together with mango and sesame seeds.
Whenever I manage a vegetarian version of a dish that’s as good or even better as the original, it always gets me really psyched up. This is one of them: a Chili sin Carne (a Chili without Meat) or my veggie chocolate bean chili recipe. Yes, you heard me right. Chocolate & Chili. Just linger on that thought for a moment. It’s good, isn’t it?
Then, when you’ve decided to start cooking, put on your favorite lazy sweatpants, because this is comfy food as comfy as it can get. Warm, hearty and flavorful. With a hint of cinnamon, rich chocolate and a punch of chilipepper, this makes a delicious bean chili.
Serve it with your favorites, for example tortilla, rice, cilantro, lime and a big dollop of yogurt, crème fraiche or sour cream. Yes, more please!