On a roll
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!
Veggie Turkish Pizza Lahmacun
- Pizza Dough
- 1 Red Bell Pepper
- 1/2 Green Bell Pepper
- 1/2 Red Onion
- 1 Tomato
- 6 Mushrooms
- 1 Garlic Clove
- 1 1/2 tsp Cumin Seeds
- 2 tsp Paprika
- 1 tsp Cayenne Pepper / Chiliflakes or Fresh Chilipepper
- 1 tbsp Tomato Paste
- Olive Oil
- 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.
Sweet & exotic
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!
Thai Coconut Sticky Rice with Mango
- 1 cup Jasmine Rice or Sticky Rice
- 1 can Coconut Milk
- 2-3 tbsp Sugar
- 1 ripe Mango
- Optional: Black Sesame Seeds
- 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.
Spring is here!
Yes, do your own little happy dance, as asparagus are in season! Time to celebrate spring!
This lovely asparagus tart is the low-fuss kind. Quick and easy. No troubles in the kitchen. Yet… absolutely stunning on the dinner table. A pretty little centerpiece for a picnic in the park. Or a family brunch. Or serve as a healthy light meal accompanied with a simple side salad (for example made of rocket salad, cherry tomato mix and balsamic glaze).
This tart has lovely flavors with basil, goat cheese and lemon zest. Beautiful, sophisticated and delicious. What are you waiting for? Go on! Have a spring party and show off your cooking skills
- Puff Pastry
- 3 Eggs
- Goat Cheese (3.5oz/100g)
- Cooking cream (1/2 cup / 125g)
- 2 handful fresh Basil Leaves
- Green Asparagus (1lb / 500g)
- 1 Lemon (for zest)
- Salt & Pepper
- Preheat oven to 200°C/400°F/gas 6.
- Roll the puff pastry into a rectangle fitting to the size and amount of aspargus. Place pastry on a baking sheet. Using a sharp knife, lightly score the pastry one inch from the edges to make a inner rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Brush a tin layer of egg wash over the pastry, to give a glaze to it. Bake until golden and crispy, about 15 minutes.
- Remove pastry shell from oven. In a blender or food processor mix 2 handful of basil leaves, 1/2 cup cooking cream, the goat cheese and 2 eggs. Spread the mixture evenly over the pastry.
- Trim the bottoms of the asparagus, arrange crosswise in a single layer in the pastry shell on top of the cheese mixture, alternating ends and tips. Sprinkle over some salt, pepper and lemon zest. Bake until the asparagus are tender, 20 to 25 minutes.