Cauliflower pizza

I love cauliflower pizza for its lightness. It tastes like normal pizza, but you haven’t got this feeling of heaviness after you eat it. It’s also perfect for those, who are on a gluten-free diet as it doesn’t contain any flour at all. It’s easy to make and delicious. Double the ingredients two make two pizzas at once as it disappears very quickly! 🙂


  • 250 g cauliflower (about half of small head)
  • 30 g mozzarella
  • 25 g parmesan
  • 1 egg
  • ½ teaspoon salt

For tomato sauce:

  • 250 ml tomato mixture
  • 1 garlic clove
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sweet paprika
  • pinch of black pepper

For topping:

  • your favorite veggies (I’ve used mushrooms and yellow pepper)
  • tomato sauce
  • mozzarella (amount you like 🙂 )
  • fresh basil


  1. Preheat oven to 220 C.
  2. Grate the cauliflower, parmesan and mozzarella. Then, mix it all together with egg and salt.
  3. Prepare a baking sheet by laying a piece of parchment paper on it. Put the ‘dough’ on it and form a pizza. Don’t worry if you have an impression that dough is too runny, it will be perfect after baking.
  4. Bake pizza for 20 minutes then take it out and put some tomato sauce, mozzarella and the veggies of your choice. Bake for 5 more minutes.
  5. Serve with fresh basil and the rest of the tomato sauce. Enjoy! 🙂

Mushroom soup

This soup is really filling due to the amount of the ingredients used. It’s worth trying for its delicate flavor of mushrooms… Let’s cook! 🙂


  • 5 chicken wings
  • 3 liters of water
  • 500 g mushrooms
  • 2 carrots
  • 1 parsley root
  • 10 potatoes
  • Piece of celery and leek root (about 5 cm)
  • 3 spoons of dried mirepoix
  • Grain of pepper
  • 1 spoon salt
  • Bay leaf and allspice
  • 200 ml of 30 % heavy cream
  • Fresh parsley


  1. Peel, wash and cut the vegetables: carrots, parsley, celery and leek roots into slices. Peel the mushrooms and cut them into thin slices too. Peel and dice the potatoes.
  2. Fill the pot with the 3 liters of water and add the chicken wings. Add salt, pepper, bay leaf and allspice. Cook for 20 minutes.
  3. Add prepared vegetables and 3 spoons of dried mirepoix and cook for another 20 minutes. Then and the mushrooms and cook for 10 more minutes.
  4. Add the heavy cream: First mix some hot soup with the heavy cream and then add it into the soup.
  5. Add some fresh parsley and more salt or pepper if you wish! Enjoy! 🙂

Red curry of chicken

If I had to choose one meal which is “my special” this is it. This is also my husband’s favourite one.

It arouses the memories from our trip to Thailand. If you are bored with another chop or casual soup for dinner challenge yourself, try something new and prepare this curry. 🙂 If you aren’t used to eating spicy dishes give less curry paste. Enjoy this mix of oriental bite and move yourself to an exotic land at least for a while… 🙂


  • One chicken breast
  • One red pepper
  • 5 little mushrooms
  • Few pieces of pineapple
  • 500 ml coconut milk
  • 250 ml water
  • 3 tablespoons of red curry paste (recipe here
  • To taste:
  • Salt (about 1 teaspoon)
  • Fish sauce (about 2/3 spoons)
  • 1 fresh red chili ( you can omit)
  • 1 lemon grass
  • Fresh coriander
  • Lime or lemon juice (juice from half of it)
  • Brown sugar ( about one teaspoon)


  1. Cut the chicken into small, thin pieces.
  2. Cut the vegetables: pepper into long pieces, mushrooms into thin slices and dice the pineapple. Remove the seeds from a red chili and cut it into small slices as well.
  3. Add 250 ml of coconut milk to the wok or larger pan and cook it for several minutes until it thickens. Then add three tablespoons of earlier prepared red chili paste and cook it for 5 more minutes.
  4. Add chicken and it cook shortly, only until the moment it is no longer raw (to check this you can cut one piece of the chicken and if it is no longer pink inside – it means it’s ready)
  5. Add another 250 ml of coconut milk and 250 ml of water to the wok.
  6. Add the spices salt, fish sauce, lemon grass, sugar and juice from a lime or lemon. Adjust it to your taste, experiment with the spices.
  7. Add the vegetables pepper, mushrooms and pineapple and cook the dish for 5-6 more minutes.
  8. When dish is ready add the chili and fresh coriander – serve with cooked rice. Enjoy! 🙂