Sunday’s Specials and lots of LOVE

When I started this blog back in 2011, I wanted to share the diversity of recipes we enjoy every day and on special occasions, but I also wanted to leave some of the recipes written down for my daughter. However, life is not as linear as we like to believe it is. In the following years, I had to focus on a career change and there was just not enough time to pursue my hobby. Not to the extent that I wanted to. I did, however, continue to photograph the food we ate. It’s a little soft spot of mine: going back and seeing what we used to eat, say, five years ago. It is so different than what we eat today!

As expected, over the years, our culinary preferences have changed. Personally, I had to do some (involuntary) changes due to some health problems. And along the way (and one gruesome documentary later), my daughter also decided to become vegan. My husband, however,  is the only one that remains faithful and open to all kinds of challenges and new recipes. You put it in front of him, and if it looks and/or smells appetizing enough, he’ll eat it.

Now, you might ask yourself “Why is she telling us this?” I’ve been asked several times over the years what prompted me to start this blog. As I mention at the beginning of this post, this blog was meant to be a digital cookbook for my daughter to use after I’m long gone. (Bit sentimental but also morbid, as she so often likes to remind me). But now, as I become more immersed in this lovely community of food bloggers, this blog has grown and transformed in more ways than I ever dared to hope. And it is all because of you, dear reader. Now, before we get teary eyed, let me just say a big, warm thank you for supporting me and joining me on my daily adventure with food.

Because this Sunday was closer to Valentine’s Day I wanted to make it a bit more special.

We started the morning with Peppermint Hot Chocolate while waiting for the waffles to be done:




Since my daughter turned vegan, we discovered Yves company with their vegan products. One of our favorite ready done meals are the kale – quinoa bites. We had them on the side with mashed potatoes and veggies. Here you can see my husband’s plate which is quite overloaded 😉

Mashed potatoes with kale bite and veggies.jpg

Now for dessert I decided to go for a Vegan Butternut Squash pie. Unfortunately, I made a vegan crust but I lost my courage when it came to the filling .. .However it turned out just as amazing as a pie should be 🙂


Wishing you lots of love and delicious food.

” Love is just a word until someone comes along and and gives it a meaning.”  – Paul Coelho








30 minutes meals, Breakfast



As per Wikipedia:” Frittata is an egg-based Italian dish similar to an omelette or crust-less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to “fried”.

There are a few rules to follow and mistakes to avoid. Here there are a few rules found in  Bon- Appetit magazine, Dawn Perry, BA digital food editor:

1.  “Dairy turns an ordinary omelet into a delicious, creamy egg cake.”

2. ” For every dozen eggs you use, you’ll need a half-cup of dairy. Six-egg frittatas get a     quarter-cup.”

3. “Whatever oven-safe pan you choose, be aware of how well it conducts heat. Because it retains heat well, a heavy pan like a cast-iron will continue to cook your frittata after you remove it from the oven.

4. “A frittata makes use of fully-cooked leftovers like last night’s roasted potatoes or this morning’s leftover sausage. But if you’re starting from scratch, it’s best to fully cook any addition that might release moisture into the eggs—mushrooms, tomatoes, and summer squash or zucchini are common “wet” culprits than can water down your eggs. Sauté them separately.”

5. “A good frittata should have the texture of custard: trembling and barely set. An over-baked frittata, in contrast, will have all the textural appeal of a kitchen sponge (and its interior will look strikingly similar). “You may want a deep golden-brown top,” says Perry, “But the reality of it is, when the crust is golden, the interior is over-baked.”

6.” Be sure to season your eggs with salt and pepper before adding them to the pan. A surface-level sprinkling of salt won’t penetrate the rest of the frittata”

7. ” Choose your cheese wisely: Although all cheese is delicious, not all cheese is created equal. Know what function you want your cheese to perform. Best options are cheddar, gruyère, and fontina cheese. 


Zucchini, Dill and Mushrooms Frittata: 




Oven Ricotta and Spinach Frittata:



Ham, Spinach, Cheddar Cheese  and Green Olives Frittata: 



Reg Pepper, Spinach and Mozzarella Frittata:


Capers, Parmesan Frittata:



Enjoy !


Curry Cauliflower with Spicy Italian Sausages and spaghetti

I find curry dishes so easy and diverse. I bought this Spicy Italian Sausages to cook them with cabbage. You might already know how crazy we are about curry so my daughter made me change my mind and transformed  them into a curry dish, again. I know but it’s never too much curry for us 🙂

I knew I would have to use the mild version of the sausages for curry but my hubby added it also some more hot pickled red peppers.

How can he do that is a mystery to me 🙂


What I used:

  • 1 head cauliflower
  • 4 spicy Italian sausages ( 450 g )
  • 1/2 package curry paste (Kitchens of India)
  •  1/2 package spaghetti
  • 5o ml cream
  • 1 teaspoon dry dill
  • salt and black pepper
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • chicken broth – home made if you have
  • 1/2 (350 ml) bottle of strained tomato paste

How you do it:

In a skillet add the chicken broth and let it simmer for 2-3 minutes.  Take the sausages one by one and remove small amounts ( balls ) with your hand and let them fall into the skillet.


Wash and break the cauliflower in small florets. Put them in a food processor and bring them to the size of a green pea ( approximately )


Prepare the sauce:

Add the chicken broth and curry pasta, tomato sauce    and cream into a small bowl and mix well.


Add the cauliflower and the sauce to the meat and let it simmer for about 20-30 min on medium low heat.


Now it’s time to put the spaghetti to boil in a large pot of salty water following the package instructions. Drain the spaghetti and add the cauliflower sausage mixture to the pot and give it a gentle stir. Season with more dill if needed and let it cook for about 5 minute so all fragrances combine.


Bon Appetite !



Breakfast, Brunch, Cakes, Pork, Uncategorized

First Weekend Specials 2018 and Happy New Year!

Happy New Year everyone! I had so many plans to cook and to post many delicious meals and recipes for the first weekend of 2018, but unexpected bronchitis got my plans ruined. 😦

Anyway, I tried to satisfy some of our preferences for the first day of the year and to indulge a bit from breakfast through dinner 😉

Me and my daughter, we started the day with a chocolate chia pudding that I prepared the day before and let it in the fridge overnight. For that, I mixed three tablespoons of chia seeds with one tablespoon of each cocoa and brown sugar and 2 cups of unsweetened cashew milk. Give it a good stir or shake to mix all the ingredients in a jar and let it in the fridge for at least 4 hours or overnight.

Now, you can imagine I had to let mine warm up for a while as eating right from the refrigerator was not an option at this point 😉

Cocoa chia pudding 2

While the two of us continued with some delicious Ricotta Chocolate Overloaded Pancakes:

Ricotta Pancakes.jpg

my hubby decided to move to the savoury side and enjoyed an Italian Sausages Omelette with Sauer kraut and homemade pickled beets. While the Sauer kraut was store bought I like to make the pickled beets at home. I just boil the beet with skin on. Let them cool down, peel them and cut them into cubes or chunks depending on your desire. I just drizzle the beet pieces with lemon juice ( I use the juice from a small lemon ) and half teaspoon balsamic and a  pinch of salt.

Sasauges Omelette


With such an indulgence for breakfast, you can imagine that our lunch was quite late, or we could call it an early supper. But this gave me a chance to take care of the cake. I made the same cake for my daughter’s  birthday, early December 2017. The cake was quite a hit after a try like ” mom, really I am not little anymore. You don’t have to make a cake every year …yadda, yadda, yadda. ” And because we all loved it I decided to make it again as the first dessert of 2018.

While the lunch was cooking, I prepared the ingredients for the cake. As a Romanian tradition, we would serve cabbage rolls for New Year. However, I did not go for the original recipe, but I made something to remind us of cabbage rolls. I had left two Italian sausages, and I made some pan-fried turkey meatballs from extra lean ground turkey. I cooked the sausages in a large pot. After they turned quite brownish, I added the sliced cabbage. I seasoned all with salt, black pepper, smoked paprika, dried dill and oregano. I give it a stir and let it cooked until the cabbage softened a bit. I added some more hot water and the turkey meatballs on top and let them simmer on low heat for another hour or so. If you are wondering why did I add boiling water instead of just water, is because the sausages and cabbage were already cooking and by adding the hot water you won’t stop the cooking process. I had to admit the combination of pork, turkey and cabbage was just delicious.

Sausages with cabbage


And we end our first day if 2018 with a decadent Chocolate Tiramisu:

You could check the original recipe, my inspiration for this delicious cake here.

Here is what I used. I changed a few ingredients, but the final result is very close.

  • 500 g ladyfingers
  • 500 ml coffee, sweetened with 1 tbsp of brown sugar ( I made it again, and I skipped the sugar and was just okay as well )
  • 1/4 cup of brown sugar
  • 500 gr smooth ricotta
  • 300 gr semisweet chocolate
  • 1 teaspoon instant coffee ( optional)
  • 1 teaspoon rum extract
  • a few amaretto biscotti for decor, optional.

Here is the result. I think that the pictures talk a thousand words :

Chocolate tiramisu 1


Chocolate tiramisu 2

You could add a beautiful festive ribbon around. I just couldn’t find mine, and I had no energy to look for it. Like my daughter says ” mom, don’t put it away too well, you know that you never remember after that” LOL


Chocolate tiramisu 3

I have only one more comment to make about the cake: with every day that passes it becomes more delicious, the ladyfingers will be so moist and soaked with the coffee, and the cream cheese just melts into your mouth. Now it depends on how long you can resist it but in my opinion, the third day was the best, so maybe if you have guests, it’s better to prepare this one day ahead. 🙂

Brunch, Salads, Soups, Uncategorized

Weekend Specials

I don’t know about you, my dear reader, but when I go groceries shopping I pretty much have in mind what I want to cook throughout the week, and I also go for what’s in season. Sometimes I do the groceries shopping by myself and hubby just picks me up when I am ready. Sometimes he likes to come to explore the shelves.  We both love to explore the International aisle for new spices and other goodies.

Anyway, Saturday was one of those times when he decided to come along. We had just reached the pasta section when he asked: “do we have pasta? ”

Me: ” actually we do, but I bought cabbage to make ” Pasta with cabbage” ( a dish we both liked as kids, back home in Romania). So I need  a special kind of pasta.”

Hubby: ” I like this funny shape” train wheel pasta ” and he puts the bag in the buggy ”

Me, quite sceptical: “No way that will go with the cabbage dish.”

He, stubborn: ” I want this one. They are so funny … ”

I took both pasta packages as I was really concerned the one he chose will not turn out right for his lunch.

Now you might ask what’s the reason I told you this pasta story? Well because it turned out pretty gosh darned delicious with the Cabbage and I also ended up stealing some of my Tuna and Veggies Salad, and I just loved it so much as I made twice already 😉

Train wheel pasta with cabbage:

  • 1 green cabbage, chopped.
  • 1/2 a red onion, chopped
  • salt and black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon dried basil ( optional )
  • grapeseed oil, about 5 tablespoons
  • 3 cups of pasta, boiled as per package instructions ( 2 cups were enough, so I end up stealing some 😉 )

In a big pot heat the oil and add the chopped onion, When translucent,  add the shredded cabbage and mix well. Sauteed the cabbage stirring frequently for about 40 minutes.

While you cook the cabbage, boil the pasta as per the package instructions.

Drain the pasta and wash it in cold water. Add it to the cabbage. Season with salt, smoked paprika and black pepper. Black pepper is a must in this dish.

Pasta w Cabbage 3 A

Tuna Pasta Salad with Veggies:

  • 2 zucchini halved and sliced
  • a handful of grape tomatoes
  • 1 tablespoon of fresh chopped parsley
  • 1 small tuna can drain
  • lemon juice
  • 1 teaspoon of olive oil
  • salt

In a large non-stick, skillet heat the oil. Add the zucchini and sautee them until light brown. Add the tomatoes. Season with salt and lemon juice. Add the parsley.

Add the veggies to a large salad bowl. Add drained pasta and tuna and stir gently.

Enjoy it.

Tuna Pasta salad 3


Tuna Pasta salad 4


Becuase it was pretty chilly and wet here in Toronto this weekend I decided to warm up with a Mushroom soup –  Vegan, Creamy, Mushroom Soup. Not as creamy as I wanted because I added a bit too much broth 😉 )

mushrrom soup 2


mushrrom soup.jpg


And there can be no weekend without a dessert. The winner was:

Raisins Cinnamon Sticky Buns. 

Raisins cinnamon sticky buns




Muffins and other sweets, Uncategorized

Weekend Specials

Saturday morning I woke up way too early for a weekend morning, but I decided to get some things done instead of going back to sleep, so I choose all the ingredients to make some muffins: Carrot Raisin Muffins that my husband said they were one of the most delicious I’ve ever done 😉

Here are the ingredients:

  • 2 eggs
  • 3/4 cup of sugar
  • 1 cup of apple cider ( I use it to soak the raisins )
  • 2/3 cup of raisins
  • 2 cups of grated carrots
  • 1/2 teaspoon cinnamon powder
  • 1 stick butter, melted
  • 1 2/3 cups of all purpose flour
  • 1/2 teaspoon baking powder
  • juice from half a lemon ( to activate the baking powder )


Beat the eggs with sugar until creamy. I didn’t use the electric mixer as it was too early but you could do so to save your energy and time ;). Add the melted butter and whisk a bit more. With a wooden spoon mix in the apple cider and raisins followed by the grated carrots. Add the sifted flour mixed with cinnamon and the baking powder on top. Activate the baking powder by adding the lemon juice. Fold in the flour careful not to over mix the batter.

Carrot muffin 2

Carrot muffins

Carrot muffin 1


If you believe it or not all 12 muffins disappeared on Saturday as we had them for breakfast, dessert and some of us, the luckiest ones, for dinner. For the Butternut squash Muffins, I used exactly the same ingredients and directions, but I substituted the carrots with the squash. And because I started with the butternut squash I decided to continue on the same note for lunch and snacks for the day.

squash muffins

Butternut Squash Muffins 

squash muffins 2

Sunday’s lunch: Spaghetti Squash with Oven-roasted Butternut Squash:

spaghetti squash

And the weekend’s snacks: Backed oven Acorn Squash and Butternut squash …

Acorn Squash




Well, I think it enough squash for this week, don’t you? Lol



Pumpkin cream cheese swirl – Giving Thanks

pumpkin cheese cake

We enjoyed the warm and beautiful weather here in Toronto for the 2017 Thanksgiving weekend. Like the weather channel announced a June-like weekend in October, the temperatures reached 24 Celsius in the afternoon, and it felt like Spring was around the corner, instead of the cold and rainy Fall that will soon be upon us. But the Auburn colours outside and the stores full of all kinds of pumpkin helped me come back to reality, so to speak.

When I asked my peeps what dessert they’d prefer, I was given two choices: Creamcheese cake was my daughter’s preference and Pumpkin pie my husband’s. At first, I decided to give both of them their options, but I ran out of time, as it’s often the case during long weekends. You know how it is, we think we can do so much each day, and we fill up our schedules to the brink. Sounds familiar, right?

Inspiration soon knocked on my door, and I decided to combine the two deserts, instead; and this, dear reader, is what came out. A delicious dessert to be enjoyed by all.

Here are the ingredients for the crust:

  • 3 cups cracker crumbs ( I used Maria’s cookies )
  • 2 sticks of butter

Ingredients for the pumpkin cream cheese filling  

  • 2 packages of cream cheese
  • 1/2 cup of sugar ( pumpkin pie filling has also sugar added )
  • 3 small range free eggs
  • small can of pumpkin pie filling
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon cinnamon

Ingredients for the cream cheese filling  

  • 2 packages of cream cheese
  • 1/2 cup of sugar
  • 3 small range free eggs
  • 1 tablespoon all-purpose flour
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract


Prepare the pan: spray it with some oil ( optional) Wrap the bottom pan with aluminium foil and place it in a rectangle pan.

In a food processor crumb the cookies. Melt the butter. Mix together the cookies crumbs and the butter. Place the mixture into the pan and even it using the bottom of a glass or your hand. I always like to raise a bit the crust sides with my fingers just to avoid the filling from seeping through the bottom of the pan.

Preheat the oven to 375 degrees.

Some of the recipes ask to bake the crust for 8 to 10 minutes. I usually skip this step because of my old oven, as in the end, my crust would always look burn on the outside.

In two large mixing bowls, using an electric mixer beat together the filling ingredients. Add the pumpkin filling to the pan. Pouring in the middle of the pan add the cream cheese filling. Using a knife make circular moves from the centre to the edges of the pan.

Bake the cake for an hour. When the sides are firm, and the middle slightly jiggle the pie should be ready. Let the cake cool down to room temperature for a few hours.

I baked the cake around 09:00 in the morning so we were able to indulge around 5:00 pm. I put the cake in the fridge for the last hour.


pumpkin cheese cake 3


pumpkin cheese cake 4


pumpkin cheese cake 5






30 minutes meals, Brunch, Uncategorized

Apple Compote

Last week I made a so called childhood desert. Some of you might know is also as “Compot de mere”. I think we all have those moments when we crave a childhood dessert. I will share the recipe, and the way my mother used to make it for us, although I noticed that French compote is more like a stew, I love the extra juice from mine. As a kid, I always thought the more juice, the better 😉 I still like it this way.

Apple compote.jpg


  • 7-8 apples (I used green apples)
  • 2 cinnamon sticks
  • 1 tsp cinnamon powder
  • 5-6 cloves
  • 1/4 cup sugar
  • juice from two lemons
  • about 2.5-3-litre water


Bring a large pot with water to boil on medium high heat. When the water starts to boil add the sugar, the cinnamon sticks and the cloves.

Wash the apples thoroughly. Peel and core the apples. Cut them in pieces. I love mine a bit bigger. While I cut the apples, I put them in a large bowl, and I squeeze the lemon juice over the apple pieces so they won’t oxidize.

If you like it sweeter, you could add some more sugar. If you are not fond of cinnamon, you can use only the cinnamon sticks or the powder. Simmer all together for about 15-20 minutes. You can serve it hot or cold. I like it mostly cold, from the fridge.

You can serve it hot or cold. In the Summer I will definitely have it cold ], right from the refrigerator.

You can keep it the compote in the fridge up to two weeks if such a thing is possible. Mine will probably vanish in a few days 😉


Aplle compote 2



Aplle compote 3


Enjoy ! 

Bread and Pizza, Breakfast, Brunch

Turmeric Sandwich Bread

I love to make home made bread. The smell of freshly-baked bread is simply…mouth-watering. Most of the times I make buns. I think they are easy to share and eat at home, work or school and they are suitable for all meals: breakfast, lunch dinner.

Last week I wanted to try something different: a sandwich loaf. I followed pretty much my usual recipe, and I was impressed of the high bread I got.


  • 1 cup whole wheat flour
  • 2 cups all-purpose flour
  • 1 Tbsp. Instant yeast (or active dry yeast)
  • 1 Tbsp. Sugar (it helps using sugar but it works without as well, so it’s optional)
  • One tsp salt
  • 2 cups of warm water
  • 2 Tbsp. Olive oil (or any grape seeds oil)
  • 1/4 Tsp turmeric
  • about 1/4 cup additional bread flour to work the dough and flour the work surface


1. In a medium size bowl, add the warm water, sugar, and yeast. In about 10 minutes the yeast should be activated.

2. In the large bowl add the flour, salt, and turmeric; stir all together. Add the yeast mixture and the oil. Work/knead the dough for a few minutes or until it comes off easily from your hands. You might need to add a bit more flour when you work the dough if it’s too wet or still sticks to your fingers.

3. Put the dough in an oily bowl. Brush the top of the dough with oil and cover it with plastic wrap. Place the bowl in a warm place aside from any draft. Let it rise for about an hour. The dough should double the size.

4. Oil a loaf pan. Set the pan aside. Place the dough on a floured surface. Knead it for a minute by folding it a few times. Form a loaf shape and add it to the prepared loaf pan. Cover it with a kitchen towel and let it rise for another half hour.5

5. Preheat the oven to 350 degrees. Bake the bread for about 35 to 45 minutes until the top is golden brown. If you noticed that the top of the bread turns brown too soon, add a piece of aluminum foil to stop it from burning.

6. Let it cool completely on a wire rack.

Here is the result:

Turmeric loaf


Turmeric loaf 2


Turmeric loaf 3


I hope you enjoyed a slice of the turmeric sandwich bread!





30 minutes meals, Bread and Pizza, Breakfast, Brunch

Tuna melts

When it’s time for grocery shopping, I always check the fridge and pantry for the items I have already. It’s good to know what I have left around because those should go first.

One of the things I hate the most is wasting food. I think most of you would agree with me that it can be pretty challenging to do the groceries to stay in the budget but also to buy healthy and nutritional food.

There might be a few reasons why I haven’t used left items through out the week:  we were not in the mood for a particular recipe, or I had a missing ingredient from the recipe that stopped me.  However, on Saturday mornings I am more eager to use what we have left around, and sometimes ideas come quickly, and the missing items are not as important anymore.

While the coffee was brewing and the kitchen started to smell of good things, I checked the fridge: half of tuna can; a little bit of cheese ( no more than 1/2 cup shredded mozzarella). Some white baguette that my hubby bought but that was not as fresh anymore. So it took me around 30 seconds to figure out how to use all of these ingredients before the new ones come to fill the fridge shelves. In other circumstances, I would love to have had some tomato slices or olives or maybe more fresh cheese, but everything that’s left has to be used.  I sliced the baguette, added the little bit of ketchup left in the bottle, put the tuna on top and sprinkle with cheese and bake for about 8 min in the preheated oven at 350 F and the last three minutes on broil.

I sliced the baguette, added the little bit of ketchup left in the bottle, tuna on top and sprinkled the cheese. I baked the baguettes  for about 8 min in the preheated oven at 350 F and the last three minutes on broil.

The result I think speaks for itself: Tuna melts

tuna melts 1


tuna melts 2

Bon Appetit! 🙂

Bread and Pizza, Breakfast, Brunch, Muffins and other sweets, Uncategorized

Weekend specials

As much as I wanted these days to stay away from the kitchen, and mostly for the oven, we still had to eat something.  The idea to stay away from the oven it’s not as easy as it seems.

Like almost every Saturday, we indulged a frittata for breakfast. Usually, when I make the weekend frittatas, I just check the fridge and decide pretty quick what should I throw into the pan. This time the winners were: green olives; red pepper and tuna. The greens you can see in the picture is fresh dill. In my opinion, there is no frittata without fresh herbs. They make such huge difference in frittatas. I have to admit though, that I don’t have them always handy so I will use dry herbs instead. The herbs I used the most are dill, parsley, oregano or basil.


tuna frittata 3


Saturday’s lunch followed with a homemade (from scratch) pizza: Artichoke, Tuna, and Feta Cheese Pizza. Some of you might think tuna again? Well, the tuna can in olive oil I like to buy is pretty big, so I try to use it throughout the day. When it’s not possible, I would store the rest in an airtight glass container and use it in the next days. Most of the time the other half of the can will end up in a Greek Pasta Salad or Potato Tuna Salad.

What I like about making pizza is that you have just enough for lunch and dinner and you have time to focus on other projects.


artichoke tuna and feta pizza

And, of course, there’s no such thing as not indulging our sweet tooth during the weekend 😉

I checked what we had in the fridge and pantry, and the winner was chosen:  Cinnamon – chocolate chips buns! You might ask: why chocolate chips in a cinnamon bun but it was my daughter’s request to try them this way, and I have to say I will most definitely make them again. They were yummy!


Cinnamon chocolate chip buns


And because is Summer and it’s so hot, and it’s very humid here in Toronto, one way I ensure that we all stay hydrated is making citrus infused water that the whole family can enjoy.




Stay chilled!



Bread and Pizza, Brunch, Uncategorized

Thank you and a homemade pizza

Thank you so much to all of you, my over 200 followers, for taking the time to stop by and following my blog.

Thank you for your comments but also for all your posts that inspire me daily.

Image result for 200 followers on wordpress

This week, I had a couple of days off, so called a short vacation that I needed it so much. My mind and body were crying for some time off. When I was asked what my plans were, I said that I just wanted to relax. Now I believe we are all different and we relax in our own way. Usually, when I relax means, I want to be equally productive and physically active and just at the end of the day, lazy. 🙂 I really like exuberance and happiness I feel after a good and thoroughly house cleaning or after a five-kilometer ( or more ) walk.

I just wanted to share with you what a day off means to me. I woke up at 06:00 AM instead of 05:00 AM. I started as usual with coffee and getting the breakfast ready. Becuase there was no rush I decided to make a frittata with feta cheese and fresh dill.


Around 06:50 hubby and daughter left for work and college, so there were only my babies left in the house and me. After a few coffee sips, I put my furry boys in the crate on the balcony so they can enjoy the warm morning, so I started to clean the house. By 08:30 I finished two laundry loads and by 09:30 the cleaning was done. The cleaning included the windows as well. 😉

After a quick shower, I could finally enjoy the fresh scent of a clean house and my second cup of coffee while browsing the internet for lunch ideas. Homemade pizza was the winner. I decided for a Three Cheese Tuna- Crab Meat Pizza. I have to admit it turned out delicious. My daughter said: “I have no idea what you do or put on your pizza that makes it always the best pizza comparing with  the takeout ones ;)”

Ingredients for the dough:

  • 2 1/4 cups of whole-wheat flour ( I used 1/4 cup when kneading the dough )
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons of extra virgin olive oil
  • 1/2 a teaspoon of salt
  • 1 1/2 teaspoon dry yeast
  • 1 teaspoon chia seeds (optional)
  • 1 1/2 cups of warm water
  • the juice of one lemon

For the pizza topping:

  • sweet basil tomato sauce
  • 100 gr mozzarella
  • 100 gr feta cheese
  • 50 gr of Parmigiano  petals
  • 1 large tuna in water ( no drain one )
  • 1 can of crab meat ( well drained )
  • 1/2 of a large organic white onion
  • green olives

Combine the flour, salt,  turmeric and chia seeds if using.

Put the yeast in a cup of warm water. When it start to bubble, pour the mixture over the flour. Add the olive oil and lemon juice and mix all together.  Once combined, knead by hand for about 5 to 10 minutes. The dough is ready when it feels soft, springy and elastic.  Place the dough in a clean, oiled bowl, cover it and set it in a warm place.

In about an hour the dough should triple the size and be ready for the pizza. Line a baking tray with baking paper. Oil a work surface and roll the dough into a rectangle shape. Rol the dough in half and place it on the baking tray and start topping it.

Preheat the oven to 475 degrees. Using a ladle add the sauce and using the back of the spoon swirl it all over the top of the dough. Top it with tuna, crab meat, thin slices of onion and green olives. Crumble the feta cheese and sprinkle shredded mozzarella and Parmigiano petals.

Cook in the preheated oven for about 20 to 25 minutes.


pizza 1


pizza 2

It feels like I’ve been making pizza since I was young. I started by using the ready made dough, but once I learned to make the dough, it became so natural to have a homemade pizza a few times a month.

Some people might think that is time-consuming, but I like it because while the dough is getting ready, I have the time to prepare the topping. While the pizza is in the oven, I got ready and left to wait for my daughter so we could enjoy 3 kilometers walk back home. We kept hydrated with lemon infused water. It was a good exercise that made us hungry, so when we reached home, we were so eager to enjoy that pizza and watch our favorite show: The Bridge.


lemon infused water.jpg


In the evening I didn’t do much but watched some videos on Youtube, planning my new knitting – crochet projects 🙂 when I did not play with my furry babies 😉






Breakfast, Brunch, Chicken, Uncategorized

Long Weekend Specials

We celebrated Victoria Day this Monday, so we had a long and relaxing weekend. The weather was not friendly, and I had in mind a weekend with smoothies and salads, but it did not turn as I wanted.

The strawberries that I bought for the smoothies ended up in a melt-in-the-mouth goodness: Strawberry Clafoutis. I know I have another post about Clafoutis, which you can read here.  This time I used strawberries ( abut 250 grams) but they were giant in size, so I cut them into pieces.

Ingredients :

  • 250 g strawberries 

  • 4 eggs

  • 400 ml cashew milk (warmed up)

  • juice from half of lemon

  • 1/4 cup of grape seeds oil 

  • 3 tablespoons of sugar 

  • 1 cup of all purpose flour

Preheat the oven at 350. Oil a baking dish. Wash, drain and cut the strawberries.  Place the strawberries on the baking tray.

Lightly beat the eggs; add the sugar and whisk together until smooth. Stir in the flour.

Add the milk ( warmed up ) and the lemon juice. Pour into the baking dish over the fruits.

Bake for about 40 to 45 minutes until golden brown.