Porn pizza made at home

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Food / Food - International / Uncategorized

By all means I am not claiming that I know how to make the proper Neapolitan pizza. I don’t have an Italian buffalo in Campana in the backyard of my building, I don’t make my own mozzarella nor freshly ground my own Italian wheat grains. I also didn’t plant my own San Marzano tomatoes on the balcony. I only poorly plant my own L’oreal (!?) basil plant that miraculously started to sprout.

But I do enjoy a Neapolitan pizza. It just makes me involuntarily react in inappropriate ways. When I see it, when I taste it, when I try my best at making it.

I’ve read a lot into this and there is a lot of argue on what is a real pizza or where it originated from and which one is the more authentic or the best. It is almost exhausting and in the end it’s all about your taste. I know friends of mine who will cringe at the Neapolitan crust while for me that bubbly slightly burnt soft crust is pure porn.

There are lots of talks on authenticity and how to properly make it as well. I mean, there is an Associazione Verace Pizza Napoletana for God’s sake. They have a Decalogue on how to make pizza and a PDF on International regulations you can download and study.

But what it comes to in the end are the ingredients. They need to be fresh. Try to use the freshest of the ingredients you can grab your hands on. Freshly ground flour, Italian or not, fresh Mozzarella di Bufala or not, San Marzano tomatoes or any fresh aromatic tomatoes you can find. Oh, and of course fresh basil.

But since we don’t live in Italy or in a self sustainable farm household, Flour type 00, Mozzarella di Bufala from the supermarket and San Marzano canned tomatoes will do the job. Be very careful to actually buy the Mozzarella di Bufala in the supermarkets and not the cheap mozzarella. There is a difference in price but it does make a lot difference in taste! Same goes for the tomatoes too. If you can’t find the San Marzano ones, any Italian canned tomatoes will do but plain, not with basil or anything else.

Another key ingredient here is a wet dough. You need a wet dough for that gooey soft pillowy crust. Again, it can be frustrating while managing it but it’s totally worth it. My personal preference is again, going with the poolish method, explained in the post about Foaccia. It is not necessarily a must but go for it if you’re unsure about your yeast.

Oh, and a cast iron skillet! Or any other heavy bottomed oven proved pan. In order to achieve that Neapolitan Pizza look, one must start the pizza on the stove until the bottom crust forms and the very end pop in the oven.

So you’ll need:

for the poolish

  • 1 pack dried yeast
  • 1 tsp sugar
  • 1/2 cup lukewarm water
  • 1/2 flour

for the final dough

  • 1 tsp salt
  • 1 cup water
  • 3 cups flour


  • 1 tbsp olive oil
  • 1 can of San Marzano tomatoes
  • 2-3 cloves of garlic
  • sea salt
  • freshly ground pepper
  • 1 ball of mozzarella di Bufala
  • fresh basil
  • salami, prosciutto


  1. once the poolish has doubled in size, add the salt, the water and the flour and mix with the help of a spatula or with your hand mixer with spiral beaters on low until you get this smooth sticky dough that doesn’t go on your finger when you touch it – again, be careful, this is a wet dough, meaning kneading by hand is not an option; also be careful with the flour since you might have the tendency to add more: THAT WILL KILL YOUR PIZZA DOUGH;
  2. let it proof for an hour in a warm, draft free environment;
  3. add your dough on a lightly floured surface, stretch and fold like we did in the Focaccia and let it rest for another hour;IMG_7367-2IMG_7361-2
  4. in the meantime, in a sauce pan, add some olive oil and the canned tomatoes to it;
  5. simmer it for 5 minutes or up until the raw canned tomato taste goes away;
  6. with the help of a garlic press, crush and add the garlic into the sauce;
  7. season to taste;
  8. simmer for 2 more minutes;
  9. add the fresh basil and allow it to cool;
  10. after the dough has proven for the second time, add it on a floured surface and divided it into equal size balls and allow it to rest for another 20-30 min or so;IMG_7397-1IMG_7413-2IMG_7407-2
  11. preheat your oven at the highest temperature you have;
  12. once the final proof is done, preheat your cast iron skillet until it’s hot;
  13. shape your dough balls according to the size of your pan;
  14. add the dough into the hot pan, turn the heat in medium low so you won’t burn your crust – they key here is to nicely cook the dough on the bottom so you can minimise the time spend on the oven – in the end you want to replicate a wooden stove here, meaning you want your pizza to stay in as little as possible and yet get it fully cooked;
  15. allow the dough a bit to cook before you add the tomato sauce – remember it’s a wet dough and you want that to be cooked;
  16. once the bottom crust is done, add the tomato sauce, mozzarella, salami if you go for it and the basil and pop it in the oven on your highest rack, on the highest temperature your oven goes for;
  17. allow it in there for 5-6 minutes or up until the crust looks done.


There you go,



Focaccia Sandwiches

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You don’t know what to do with all that focaccia you just made?

I’ll tell you what to do:

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Focaccia sandwiches!

You’ll need:

  • cream cheese
  • roasted peppers
  • olives
  • salami
  • prosciutto
  • ham
  • cheese of your choice
  • rucola
  • mortadella
  • and of course, focaccia


  1. chop the roasted peppers and the olives and mix it with cream cheese;
  2. cut the focaccia bread in half, horizontally;
  3. add the spread to both sides;
  4. start building your sandwich according to your taste and desires – note – you can add really what you want in it or what you have around the fridge; vegetarians, you can add grilled veggies in there and cheese, oh my!
  5. once your sandwich is assembled, transfer it on a baking sheet;
  6. add another baking sheet on top of it and add something heavy on top – an iron cast skillet, dutch oven, both, anything heavy you have and that can be balanced on top of it;
  7. let it be pressed in the fridge for an hour;
  8.  slice it according to your needs – longwise, squares, as you wish, really 🙂

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Enjoy it for picnics, for impressing someone or just for yourself.


Focaccia approved by your Italian grandma

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Food / Food - International / Uncategorized

Yep, I’ve mastered it. Soft, pillowy Focaccia. With patience only. And water, flour, yeast and salt. And loooots of olive oil.

IMG_7291The secret here is pretty much the poolish, and lots of time allowed to rest. If you don’t know what poolish is, is a very wet dough, allowed to rest beforehand which will become the base for your final dough.

If confused,

Add a pack of dried yeast with a tsp of sugar, half a cup of lukewarm water and half a cup of flour. Mix well with the help of a spatula until you get a smooth paste, cover it with a towel and allow it to rest for 15-20 minutes or until its doubled in size. The sugar here helps giving that yeast a kick start and the lukewarm water will provide the perfect ground for it. Make sure the water is not hot, otherwise your yeast will die.

So yeah, you got it. For the poolish you’ll need:

  • 1 pack of dry yeast
  • 1 tsp sugar
  • 1/2 cup lukewarm water
  • 1/2 cup flour

For the final dough you’ll need:

  • 1/2 cup of lukewarm water
  • 2 – 2 1/2 cups flour
  • 1 tsp salt
  • 1/2 cup olive oil


  1. once the poolish is doubled in size, add the rest of the water in, salt and flour and mix it on low until everything is incorporated. If you don’t own a fancy stand mixer (like I don’t), add those spiral shaped beaters to your regular hand mixer that you never knew what’s the use of and you’ll do just fine;
  2. the dough you’ll get will be a sticky one, so don’t panic – add enough flour until your finger doesn’t stick to the dough when you touch it;
  3. add the olive oil and mix until everything is incorporated;
  4. allow the dough to rest for an hour;
  5. once the hour is up, add the dough on a oiled surface, mold it into a rectangular shape with your oily hands (again need to state, the dough is sticky and can be a little frustrating while handling BUT that stickiness will give you those air bubbles in the final bread;
  6. fold the rectangular you just made on the long side, bringing the sides to the center;  fold the extremes into the center too and you’ll get a folded square;
  7. add it back to the bowl, and allow it to rest for another hour;
  8. prepare a baking sheet, or the pan where will you be baking your focaccia;
  9. add some corn flour to it, or olive oil;
  10. add the dough and shape it again in a rectangular shape;
  11. brush it with olive oil, cover it in plastic wrap and allow it to rest for another 20-30 minutes;
  12. uncover the dough, sprinkle a generous amount of olive oil and poke it with your fingers;
  13. add the toppings of your choice – I went with sea salt rosemary and leek roasted peppers for mine, you can also use onions, feta cheese, olives, cherry tomatoes, sun dried tomatoes, just be creative!
  14. bake at 180° C for 20 min or until golden;
  15. when done, sprinkle more olive oil on top.

Needless to say, enjoy it warm dipped in (guess what) more olive oil, or with some mortadella.



Mint and garlic chickpea soup

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You’ll need:

  • 800 gr canned chickpeas
  • 1 – 1 1/2 cups of water or chicken broth
  • 2 cloves of garlic
  • 6 tbs olive oil
  • the juice of one lemon
  • bunch of mint
  • bunch of parsley
  • salt
  • pepper
  • pinch of cayenne
  • pumpkin seeds
  • black sesame seeds


  1. drain the canned chickpeas and thoroughly wash them in a drainer, under cold water;
  2. add the chickpeas, half the water, the garlic, the oil and half the lemon juice in a blender and blitz until smooth;
  3. add the puree into a sauce pan and bring it to a simmer – add more water according to your desired consistency;
  4. add the spices and let it simmer for 5 more minutes;
  5. on the turned off hub, stir in the chopped mint and parsley;
  6. in another pan, add the pumpkin seeds and roast them until nutty and aromatic;
  7. taste the soup and add more lemon and spices, according to your taste;
  8. add it in a bowl and top it with pumpkin and sesame seeds;

Enjoy it while warm and lazy!


Anatolian Lentil Soup

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For a while I’ve been eating this lentil soup from this Anatoliche Kuche restaurant close by my (now former) workplace.

Despite the flavors you can smell when you pass by the restaurant that brings you straight to you grandma’s wooden stove in the winter, their soup is divine!

Naturally, I tried to recreate it and I think it was the only dish I tried to ever recreate and gosh it is frustrating. I got quite close but was not the same as that one and I can’t figure out what is it missing, no matter how many times I am trying their soup. Purely frustration.

But, the recipe I have come up with turned out really good also. Plus, you can make variations of it, like skipping celebery and carrots and add sun dried tomatoes. And add some chopped dill and parsley in it. Either way, it will taste divine and it will keep you full and nourished for sure.

Making one pot of this soup not only that is actually really nourishing, it will also cost you around 2.50 – 3 Euro. Yep. 2.50 Euro for a whole pot of soup, serving 5 to 6 people.


You’ll need:

  • 1 medium sized onion
  • 1 medium sized carrot
  • 1 medium sized potato
  • 1 stalk of celery
  • 2 cloves of garlic
  • 1 cup red lentils
  • 5 cups of water/chicken stock
  • 1 teaspoon dried chilli
  • pinch of cumin
  • pinch of nutmeg
  • salt
  • pepper
  • juice of one lemon
  • parsley and dill for sprinkling



  1. cut the onion, carrot, potato, celery and garlic into small chunks;
  2. fry them at medium heat until soft;
  3. rinse the lentils really good before adding them – by not doing that, you soup will get really foamy, foam which’ll look disguisting afterwards;
  4. add the lentils to the pot;
  5. add the water/chicken stork;
  6. add the chilli, cumin and nutmeg;
  7. let it boil for 30 min, even 40 min, to be sure the lentils are super cooked and they won’t ferment in your belly;
  8. remove soup from heat, taste for seasoning and add more salt if needed;
  9. add the juice of the lemon and blend until desired consistency;

this one skipped the carrots and celery but had sun dried tomatoes and chopped dill and parsley. like it it better

Enjoy it with warm bread!

Mama, iti trebuie asa:

  • 1 ceapa medie
  • 1 morcov mediu
  • 1 cartof mediu
  • 1 tulpina de telina
  • 2 catei de usturoi
  • 1 cana de linte
  • 5 cani de apa/zeama de pui
  • 1 lingurita de chilli uscati
  • putin praf de chimen
  • putin praf de nucsoara
  • sare
  • piper
  • sucul de la o lamaie
  • marar si patrunjel pentru decor


Se calesc legumele pana devin moi; se spala lintea foarte bine si se adauga in oala; se adauga apa/zeama de pui; se adauga condimentele si se lasa la gatit timp de 30-40 de minute sau pana a fiert lintea. Se ia de pe foc, se da prin blender, se adauga sucul de lamaie si verdeata si se mananca cu paine calda.

O alta varianta ar fi sa inlocuiesti morcovii si telina cu rosii uscate si sa adaugi usturoiul zbrodit cu 5 minute inainte sa fie gata. A, si sa pui mararul si patrunjelul in supa. Iese mult mai buna!

Pofta buna!


Polenta nests (Cuiburi in mamaliga)

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Vegan and non-vegan. De post si de frupt.

Because we, Romanians, christians as we are (debatable if by choice), were vegans before it was cool. Every year, every Wednesday and Friday, every 40 days before Christmas and Easter, since we know ourselves as a christian nation. It is called fasting and with occasional times when we are allowed to eat fish, we are just vegans. Which make sense, if we look at our eating behaviour during the year. Meat with meat, topped with meat, served with a side of bread. Veggies? Only if you are sick. Or fasting.

But back at the recipe. It is a very humble, easy and delicious meal, perfect for lunch or a light dinner.

You’ll need:

For the polenta:

  • 2 cups water
  • 180 gr corn flour
  • 1 tsp salt

For the filling of the nests:

  • 1 leek
  • 50 gr olives, no seed
  • 2 onions
  • 2-3 cloves of garlic
  • 1 cup water
  • 4-5 cherry tomatoes, halved
  • salt
  • pepper
  • vegetable oil


  1. start by thoroughly wash the leek – you don’t want any extra crunch in there;
  2. chop the white part of the leek, the onions and the garlic and add them to a hot pot, with a little vegetable oil;
  3. once the vegetables look soft, add the olives and the water, salt and pepper and let it simmer until the liquid is reduced;
  4. while that is cooking, add the water and salt to a different pot and bring it to a boil; when the water starts to boil, move the temperature on low and slowly start adding the corn flour with the help of a whisk – you have to work carefully here so you won’t end up with lumps;
  5. once all the flour is incorporated, let it cook on medium low, stirring occasionally so it won’t stick to the bottom and burn;
  6. the polenta is done when the sides of it come easily when you lean the pot – depending on the flour, this can be done in 5 or 15 minutes;
  7. also, preheat your oven at 220° C;
  8. 5 minutes before the leek-onion stew is done, add the green part of the leek and the tomatoes – by doing this, you’ll preserve some of that color and crunch from the green leaves;
  9. in an oiled oven proof dish, transfer the polenta and with the help of a back wet spoon, form 4-6 nests;
  10. add the onion-leek stew into the nests, and pop in the oven for 10 min max, or up until it’s golden and crispy.


Enjoy it while warm!

Traditionally, the recipe has butter and cheese and eggs instead of the leek stew, but either way it is comfort food. But, just in case you wanna do it the traditional way, add some butter and some sharp cheese to your polenta, preferably goat cheese and cook it until it’s done. With the same technique, form the nests and add some eggs to it. Pop it in the oven at 180° C or up until the eggs are fully cooked.


Si acum ca am invatat strainii cum e cu postul la noi, luati si curatati un praz, 2 cepe si 2-3 catei de usturoi. Se taie partea alba de la praz, ceapa si usturoi si se calesc intr-o oala pana devin moi, moment in care se adauga 50 gr de masline, 1 cana de apa, sare si piper. Se lasa la scazut.

In paralel, se face o mamaliga clasica.

5 minute inainte ca tocana de praz sa fie gata, se adauga partea verde de la praz si o mana de rosii, tocate. In acest fel culoarea si textura prazului va fi una frumoasa.

Se transfera mamaliga intr-o tava unsa cu ulei si cu ajutorul unei linguri ude, se formeaza intre 4 sau 6 cuiburi de mamaliga.

Se adauga tocana in cuiburi si se da la cuptorul preincalzit si se coace 5-10 minute la foc mare.

Pentru varianta de frupt, adaugati unt si branza de oaie in mamaliga si oua in loc de tocana. Se da la cuptor pana se coc ouale.

Pofta buna!

Mucenici Moldovenesti

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Food / Food - International / Uncategorized

I feel like this post needs to be bilingual (Romanian below, btw), mostly:

  1. because translating the name of it would be wrong (Moldavian martyrs – who wants to bake martyrs, right)
  2. because naming it in Romanian and presenting the recipe in English is wrong too.

This recipe is a once-per-year type of recipe and we do it for the 9th of March. On 9th of March we celebrate 40 Christian martyrs who got persecuted for refusing to pray to idols during Licinius’ time (308-324).

The date, 9th of March, also marks the start of the agricultural year, so in order to have a fruitful year, women must bake this sweet bread and spread it around neighbours, relatives and poor. With this occasion, you commemorate the death too.

There are two variations for this recipe. First one would be the boiled version, where the Mucenici resembles pasta and it is boiled in milk, with cinnamon and lemon zest and served with walnuts and the second one, the one coming from my region, which is baked.

You’ll need:

  • 4 eggs yolks
  • 1 egg for the egg wash
  • 1 cup sugar
  • 2 cups milk
  • 125 grams of butter
  • 4 tbsp vegetable oil
  • 1 kg of flour
  • 2 packages of dried yeast or 40 grams of fresh yeast
  • pinch of salt
  • vanilla essence
  • lemon zest from a lemon
  • honey
  • walnuts


  1. add one cup of milk with the sugar, lemon zest and the vanilla essence in a sauce pan and cook it on low until the sugar melts – very important here not to boil it but to keep it on a very low temperature until the mixture reaches the temperature of your finger;
  2. in a bowl, mix the yeast with 1 tsp of sugar, 1 tbsp of flour and 2-3 tbsp of warm milk, set aside and allow to react;
  3. on another bowl add 2-3 tbsp of flour;
  4. on another pan, add the other cup of milk and allow it to boil;
  5. once boiled, gradually add it to the flour you just set in the other bowl and with the help of a whisk, mix everything together and let it cool, room temperature;
  6. in the meanwhile, in a big bowl, add the flour and a pinch of salt and set aside;
  7. by the time your flour-milk mixture cooled down, you’ll notice the yeast mixture has tripled in size;
  8. add the yeast mixture to the milk-flour one, adding the egg yolks too;
  9. incorporate everything and add it to the dry ingredients;
  10. mix everything until you get a bread-like dough;
  11. once you reached the bred-like consistency, add the butter, little by little, by squishing it into your palms, incorporating it into the dough;
  12. once you added all the butter, transfer the dough onto a clean surface and smash it and fold it on the surface, 10 times;
  13. put it back to the bowl, add the oil, incorporate it and smash-fold it again for 10 more times – by doing this, your dough will go from shaggy and clumpy to smooth and stretchy;
  14. let it rest, covered and draft free, for an hour;
  15. once an hour has past, transfer the dough to a clean surface and divide it into 16 equal size balls;
  16. roll the dough until you reach a 40-50 cm long stick/tube;
  17. intertwine two of these dough sticks/tubes, secure them at the end and shape and 8 out of it;
  18. place in a baking tray and allow it to rest for 1 more hour, covered;
  19. once it’s double proved, top it with the egg wash and pop in the oven at 150° C for 30-40 minutes or up until golden brown and toothpick approved;
  20. coat it in honey and sprinkle with walnuts.


Acum, stiu ca anul asta 9 Martie cade in post, insa avand in vedere ca ii faci o data pe an, merita sa adaugi si ceva unt si lapte si oua in ei.

Anul acest am folosit asa:

  • 1 kilogram de faina
  • 4 galbenusuri de ou
  • 1 ou pentru uns
  • 250 de grame de zahar
  • jumatate de pachet de unt
  • esenta de vanilie
  • 500 ml lapte
  • 4 linguri de ulei
  • 40 de grame drojdie proaspata, sau 2 pliculete de drojdie uscata
  • sare
  • coaja de la o lamaie
  • esenta de vanilie
  • miere
  • nuca


  1. Intr-un castron mare se adauga faina si sarea si se pune deoparte;
  2. intr-o cratita, se adauga o cana de lapte si zaharul impreuna cu esenta de vanilie si se da la foc mic pana se topeste zaharul iar compozitia ajunge la temperatura degetului;
  3. intr-un catron se face maiaua din drojdie, o lingurita de zahar, 1 lingura de faina si 2 linguri de lapte caldut – se acopera si se lasa la dospit;
  4. intr-un alt castron se adauga 2-3 linguri de faina;
  5. intr-o alta cratita se da in clocot cealalta cana de lapte;
  6. cand a fiert, se aduaga treptat in castornul unde am pregatit faina si se amesteca cu ajutorul unui tel;
  7. o data ce am incorporat tot laptele, se da castronul deoparte si se lasa sa se raceasca la temperatura degetului;
  8. o data racita compozitia, se adauga maiaua si cele 4 galbenusuri si se amesteca pana devine o compozitie omogena;
  9. se aduaga toata compozitia in bolul mare cu faina si se framanata pana se ajunge la un aluat ca de paine, doar putin mai moale – se mai adauga lapte daca este nevoie;
  10. cand aluatul incepe sa fie omogen, se iau bucati de unt si se amesteca, treptat, in aluat;
  11. cand tot untul a fost incorporat in aluat, se izbeste aluatul de 10 ori – cel mai bine si mai sigur, pe o masa/blat curat/a;
  12. se adauga uleiul, se incorporeaza si se mai izbeste de inca 10 ori aluatul – prin aceasta metoda, structurile de gluten din faina se intind si se aliniaza, formand un aluat fin si usor de manevrat, elastic; plus ca va scuteste de o munca laborioasa data de framantatul clasic;
  13. odata ce am terminat de izbit aluatul, se pune inapoi in bol si se lasa la crescut pentru o ora, acoperit si intr-un mediu fara curent;
  14. se imaprte aluatul in 16 bile si se ruleaza;
  15. se unesc doua cate doua, se impletesc, se prind la capete si se formeaza forma de 8;
  16. se pun in tava de copt, se acopera cu un prosop si se mai lasa la crescut inca o ora – prin acest past va asigurati ca vor creste frumos;
  17. se ung cu ou si se dau la cuptor la foc mediu, sau la 150° C pentru 30-40 de minute sau pana devin aurii si trec de testul scobitorii;
  18. fierbinti se ung cu miere si se presara cu nuca macinata;


BUT the best part of this celebration is that you get to drink 40 glasses too. Of alcohol.





Shakshouka eggs

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Food / Uncategorized

So yeah, long time no post, right?

I quit my job. And it wasn’t easy. I overthought, overanalysed and overdid everything. All  for the greater good of coming back to my senses and to who I used to be.

Drama away, I come up with the best Shakshouka recipe! To me, personally, the sauce has to be consistent, not just tomato sauce, but with a little vegetables in it. Not to much though. But paprika.

So, you’ll need:

  • 1 big onion
  • 3 cloves of garlic
  • 1 bell pepper
  • 1 can of diced tomatoes
  • 1/4 cup of chicken stock
  • olive oil
  • salt
  • pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chilli flakes
  • a dash of cinnamon and nutmeg
  • 1 teaspoon of sweet paprika
  • 1 tablespoon pomegranate sauce
  • 1 smashed cardamom pod
  • 1-2 eggs
  • parsley


  1. preheat oven to 180° C;
  2. finely cut the onion, and the bell pepper, smash the garlic and fry it until soft;
  3. one your vegetables are soft, add the canned tomatoes, the chicken stock and the spices;
  4. let it simmer on medium low until all the water from the sauce has evaporated;
  5. transfer the sauce in an oven proof casserole, if your frying pan doesn’t go inside;
  6. with the help of a spoon, make some holes into the sauce which will ultimately become the ‘nest’ of your eggs;
  7. gently crack the eggs into the holes you just formed;
  8. pop in the oven at 180 until the egg is cooked;



Best served with fresh bread but if you have one day old bread, spread some butter on it, pop in the oven until golden crispy and enjoy it!

Until next one,




Seitan Pineapple Pasta

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Food / Travelling / Uncategorized

OK. THIS was challenge. A very vegan challenge.

Long story short, I’ve team up with Veggiespiracy for a challenge, me cooking a vegan dish and she, trying to find a vegan/vegetarian one on my blog.

She has this recipe, pasta with seitan and pineapple.

Seitan Pineapple Pasta. What is seitan. Where can I find seitan. Pineapple? In pasta????

Seitan is a chewy protein-rich food made from wheat gluten, used in cooking as a meat substitute. Seitan can be found in any bio supermarkets around Berlin. Pineapple in pasta? Yes. MY GOD. Vegan cream? Not as bad as I thought it would be.

So, with no further due, you’ll need:

  • 1 onion
  • garlic
  • 250 gr seitan (a whole pack, can be found at Alnatura)
  • 200 gr fresh Pineapple
  • wine
  • vegan cream (I used the Dinkel sahne from Alnatura too)
  • bay leaf
  • olive oil
  • pasta
  • nutmeg
  • salt and pepper


  1. Cut the onion and the garlic, add them to a frying pan with the bay leaf on, and cook it on low;
  2. Add the seitan cut in cubes;
  3. Turn the heat on high, add the wine and the spices;
  4. Let it cook up until the wine has evaporated, mixing occasionally;
  5. Cook the pasta in a different pot;
  6. Add the pineapple and cook until it releases the juices;
  7. Add the cream and mix all together;


it took me two weeks worth of courage to make this dish. Just the thought of mixing pineapple into a sour dish made me cringe. But then I remembered the wise words of Beatriz, the Veggiespiracy mastermind: you have to be more adventurous. She is a fan of sweet-savoury combinations in food.

And she is right. I have to be more adventurous food wise, and this recipe was indeed a revelation. Maybe I won’t necessarily use vegan cream and seitan in a dish any time soon, but for sure I’ll keep the pineapple. And some chicken? Cream?

You can find Beatriz here and here and please do follow her because she is great and she, for sure, will keep you well fed with her recipes.

Until the next one,


What I’ve learned in Porto

comments 2
Food / Travelling / Uncategorized


  • buildings don’t come with heaters;
  • nata pasties are everywhere;
  • francesinhas are everywhere;
  • you can’t put down a Francesinha;
  • tiles. everywhere there is tiles;
  • you buy everything that comes or resemblances with tiles;
  • pork and seafood is everywhere;
  • the ocean is at 2 euro metro ticket distance;
  • the ocean is beautifully intimidating;
  • there is cheap decent beer;
  • there is no street food – except for some occasional roasted chestnut stands;
  • coffee is less than a euro;
  • a ghost town can be lively;
  • one just can’t spontaneously get in into Livraria Lello;
  • you can’t get dinner before 7 PM;
  • there are blossomed trees in January;
  • Seagulls are still assholes;