Food circus: Easy, fun, delicious
For many years now we have used to make at least one paella outdoors on a Muurikka griddle pan every summer. Usually when several diners will join our meal: paella is plentiful, especially when you make it in a biggest size Muurikka. Continue reading “Paella Valenciana”
The differences between various sauces is usually very slight, but it can still be quite remarkable. Just adding or changing one or two ingredients means a lot for the final result. So, though I sometimes feel like I am repeating myself with all my pasta sauces, they are still different each in their own way. Continue reading “Pasta sauce with chicken and pork loin slices”
Record breaking scorcher continues unabated and so does grilling. It’s just impossible to make any food in our hot kitchen and so we still make everything outdoors. Continue reading “Minced meat and smoked bacon risotto baked in Muurikka griddle pan”
What on earth happened? I thought I was making just a relatively everyday minced meat risotto, which has always been very tasty. This one though turned out to be something so delicious that I possibly haven’t eaten such a good risotto ever before. Continue reading “Risotto made of melon, boletes, jalapenos and minced meat”
In this blog post I will publish different kinds of vegetable toppings for pizzas. I will add here all the new ones, whenever we happen to eat pizzas, which unfortunately doesn’t happen very often despite the fact that I love pizzas. Continue reading “Gluten free vegetable pizzas”
Lasagne is a traditional Italian food which has been a great favorite in our family for years. I haven’t made it for the past few years since I’ve been a bit suspicious of the tastiness of gluten free lasagne sheets. Most of the gluten free pastas are quite tough even cooked and I have been afraid of making a somewhat “hard” lasagne. Continue reading “Lasagne with meat and boletes – gluten free”
If you ask my husband and my youngest daughter what kind of pasta we should make they practically always wish for this one, their all time favourite. And why not, it is a very tasty dish – so let’s skip all the elaborate stories and make some sauce. Continue reading “Pasta sauce made of tomatoes, shrimps and mussels”
With all gluten free doughs the flour causes some difficulties and they may be a bit hard to make properly the very first time, but there is a trick to succeed making them – use generous amounts of oil to make the dough easy to handle. You really can’t taste or feel the oil in the final result. Continue reading “Pizza dough, tomato sauce and some toppings”
On occasions I have been know to say that I’m not a very great friend of pastas, but after tasting this pasta sauce on several dishes I retract my statement – live and learn. Continue reading “Pasta sauce made of boletes, broccoli and smoked bacon”
That big, fat fellow called Piel de Sapo was calling out from our fridge: “Please, try me! Try to use me in some other way, not only in your salads!” Why not, I thought, and because this melon variety isn’t too sweet and the texture is very solid, so baking or simmering it shouldn’t be a problem. Continue reading “Pasta sauce with chicken, melon and prawns”
