Rustic autumn pizza


Start by proofing your yeast…which means mixing together water, sugar and yeast and letting it sit until it becomes foamy and bubbly (about 5 minutes). It’s important that you use warm, but not hot water.

Once the yeast is proofed, add the olive oil, 2 cups of the flour and salt and stir to combine. The dough will start to form a sticky ball, add more flour as needed. Once it does, transfer it to a floured surface and knead for about 5 minutes, or until a smooth ball forms.

I’ve used sesame oil for the dough

Knead it until it becomes smooth and not sticky. Adding a little extra floured may be required to achieve the perfect consistency. If you have more than 30 minutes you can let this dough rise until doubled in size at this point. It results in a softer, more tender dough but rising is not necessary at all. Once the dough is smooth and elastic, start by forming it into your desired shape.

Topping: mozzarella, arugula, parsley, red onion, pumpkin (prebaked),salt, pepper and a little bit of more sesame oil.
If you are not a cooked greens person, just add the arugula in the end.
Enjoy your autumn harvest pizza!

Baked figs stuffed with goat cheese

Baked goat cheese stuffed figs or your quick almost fancy brunch idea. For the stuffing I’ve used goat cheese mixed with walnuts, herbs, olive oil, pepper. So let’s start with the main steps. Wash your figs and cut them in cross style, as you can see in the pictures. Stuff them with the cheese mix you’ve just prepared and put them on the baking sheet in a tray, then put them in the oven but only after you pour an olive oil, balsamic vinegar and honey sauce on each of them. Leave them in the oven with minimum-medium fire or small temperature for some minutes, mine were baked for 7 minutes and you can get the out, but be careful, they are super hot and juicy.

Bonus, I’ve used leftovers from that fig salad because I tend to be a no waste person when it comes to food and I truly believe in this thing, that you can make something nice out of everything.

INGREDIENTS// goat cheese, walnuts, herbs, olive oil, pepper, figs, honey, balsamic vinegar.

Poached pears breakfast

Tired of all those boring breakfast times, when two fried eggs and one slice of bread were your breakfast partners? Would you like to try a nice, delicious, healthy, rustic breakfast. If yes is your answer, then let’s start. This one is not that quick, yet it’s pretty simple. First thing first, get some water with sugar, cinnamon, nutmeg (and other essences or aromatic herbs of your choice) to the boiling point while the pears are having a bath in this water. The fruits should be almost submerged in that hot water. Use some kind of soup pot, not too small nor too big or tall, actually it depends on how many pears would you like to poach. The poached fruits are ready to be taken out when they are softened and soaked in all those flavours. If you are on the wild side, you can also use red wine instead of water with sugar.

Plating time. My choice for the base was greek yogurt, but you can choose whatever yogurt, normal or plant based, it depends on your believes and opinions. Then I’ve added 2 big spoons of granola (oats, buckwheat, other cereals and seeds and coconut flakes) and on top of them our stars, those juicy poached pears. And this is it, pretty easy yet good looking, amirite?

INGREDIENTS//pears, greek yogurt, granola/musli/mixed cereals and seeds, coconut sugar, cinnamon, nutmeg, water, dried mint flowers, rum essence.

Fig salad

Just a pretty salad minding her own business. Figs from my parents’ tree (these variety keeps its green colour) so basically farm-to-table.

For this salad I’ve used only one fig, I’ve cut it into slices, neither too thick nor too thin, over which I added chopped walnuts, barrel-aged feta cheese and red onion cut into rounds and fried in olive oil. The greens were previously mixed with olive oil, balsamic vinegar, salt and pepper. And this is it, quick and simple. Enjoy this fresh salad and until next time, eat your veggies!

INGREDIENTS// Bby spinach, rucolla, barrel-aged feta, walnuts, figs, cooked red onion, olive oil, balsamic vinegar, salt, pepper.