I am certainly the last person to be stating that this is the best pizza recipe. I’m still perfecting it. It is a pizza that we like. It is a pizza that I will share the recipe for.
Continue Reading…
This is a recipe that I discovered many years ago. At first my favourite sundried tomato paste was with ricotta. But my husband is lactose-intolerant and I had to look for a substitute. And this is it! You’ll enjoy it, I’m sure of it.
I wanted a quick, chocolatey and rich dessert after dinner. You wouldn’t believe how easily these can be made and how delicious they are. Try them out!
This paste goes amazingly with the warm spinach-artichoke dip. Just give it a try. I guarantee, you’ll enjoy it.
INGREDIENTS
- 3 kg tomatoes
- 1 kg sweet pepper
- 200 g whole chilli
- 100 g sugar (of choice)
- 100 g salt
- 1/2 dcl vinegar
- 2 dcl oil (of choice)
- 5 cloves garlic
METHOD
- Grind all the ingredients together (you may also blend them).
- Cook everything together until water is absorbed (approx. 2 hours).
- Pour into clean jars and close properly.
- Let it cool covered in blanket until the next day.
- Enjoy 🙂
Inspired by @Petronela’s
INGREDIENTS
- 150 g artichoke hearts (in oil)
- 2 handfuls spinach (add more if you want)
- 1/2 cup almond milk (homemade)
- 1/2 cup cashews (soaked for an hour at least)
- 1 lemon
- 3 tbsp tahini
- 1 tbsp mixed herbs (of choice – but at least three types)
- salt
- black pepper (freshly ground)
METHOD
- Preheat oven to 180C.
- Place almond milk, cashews, tahini, herbs and lemon juice in a food processor.
- Blend until creamy.
- Add artichokes and spinach and continue blending. Chunks are OK.
- Add salt and pepper to taste.
- Transfer the mixture into a baking dish and bake for approx. 15 minutes, until the top starts to bubble.
- Enjoy 🙂
Inspired by @Deliciously Ella