I'm absolutely loving this pizza! Not only it is delicious, but it's also great for a member of my family who has digestive problems with acidity. Instead of using traditional tomato sauce and other common pizza toppings, I decided to try something different and used beetroot. It turned out amazing! If you have any questions or need help creating your own healthy and delicious recipes, feel free to ask me. I'm always happy to share my knowledge and expertise.

Ingredients:

1 hard-boiled egg

2 red beets

1 pizza dough 

100 g Gouda cheese with cumin

Peas, tomatoes, radishes, thyme, ceps, lettuce leaves and olive oil for decoration

Preparation:

Preheat the oven to 200°C (400°F).

Peel the hard-boiled eggs and dice them.Peel the beets and mix with a diced tomato, a drizzle of olive oil and a pinch of salt. Mix well and set aside.Roll out the pizza dough on a baking sheet and create a border around the edges by rolling up the dough.Spread the beet mixture evenly over the dough, leaving the edge empty.Bake pizza for 20-25 minutes until the crust is golden and crisp.Remove the pizza from the oven and sprinkle the grated Gouda cheese on top.Let the pizza cool for a few minutes before decorating with peas, halved tomatoes, sliced radishes, porcini mushrooms and salad leaves.Serve and enjoy your delicious, colorful beet and egg pizza!

-THRY-

       Savoury Cake Gluten-free:

   Savoury cakes can be a great addition to any meal, whether you're    looking for a quick breakfast or a tasty side dish. For those who are gluten  intolerant, it can be difficult to find gluten-free savory cake   recipes.

        We will discuss the benefits of gluten-free savory cakes and share a     delicious recipe to try.

In addition to being gluten-free, savory cakes can also be a convenient and versatile option for meals. They can be served hot or cold, making them a great option for meal prep or picnics. They can also be customized with a variety of ingredients, from vegetables to meats to cheeses, making them a great way to use up leftovers in your fridge.

Ingredients:

4 eggs
150 g oil
150 g coconut milk
150 g plain yoghurt
150 g grated carrots
300 g rice flour
1 bay leaf
50g of grated Mimolette cheese
50g of chopped nuts
A pinch of salt and pepper
12g of baking powder

 Preheat oven to 350°F (180°C) and grease 9-inch cake pan jars with oil or cooking spray.
In a large bowl, whisk eggs until frothy.
Add oil, coconut milk and yogurt and whisk until well combined.
Add the grated carrots and mix well.
Add rice flour, bay leaf, grated Mimolette cheese, chopped nuts, salt and pepper. Mix until the dough is smooth and well combined.
Remove the bay leaf from the dough.
Add baking powder and mix again until smooth.
Pour the batter into the prepared cake jars and smooth the surface with a spatula.

Enjoy !!

                                                                                                        THRY                                                                       

Ingredients:

shortcrust pastry
3 apples
2 eggs
50g grated coconut
 40g orange jelly
pomegranate and pistachio for decoration

 Instructions

 Preheat oven to 175°C/ 350°F.
  Unroll the shortcrust pastry and line a 9-inch pie pan with it. Bake the pastry for 15 minutes.
 While the pastry is baking, peel and core the apples and cut them into half circles. Cover them with hot water to soften them. Drain the water and set the apple pieces aside.
 In a separate bowl, combine shredded coconut and orange jelly.
 In a small bowl, whisk the eggs, then add the coconut and jelly mixture to the eggs. Mix well.
 Pour the coconut and jelly mixture on top and spread the apple pieces over the pie.
Bake pie for an additional 15 minutes at 175°C/350°F until coconut and jelly mixture is set.
 Remove the pie from the oven and let it cool completely.
 Decorate the top of the pie with pomegranate seeds and pistachios.
  Serve and enjoy!

-THRY-

                                                                  

              Easy to Prepare: This recipe is relatively simple and quick to prepare, with a preparation time of only 25 minutes. It is a great option for busy weeknights when you want to make a homemade meal without spending too much time in the kitchen.

Budget-Friendly: This recipe is affordable, as the ingredients are readily available in most supermarkets and the preparation does not require expensive equipment or tools.

High in Nutrients: Bell peppers are a great source of vitamin C, vitamin A, and potassium. The addition of minced meat also provides protein, 

 

Ingredients:

              250 g Shortcrust Pastry
            250 g Minced Meat
            2 Onions
           3 Colored Peppers
           Salt and Pepper, to taste
           Olive Oil, for frying
            Oregano
           Grated Cheese, for topping

-Instruction:

    Preheat the oven to 175°C.

    Roll out the shortcrust pastry and place it in a pie dish.

    In a frying pan, heat some olive oil over low heat.

 Add the chopped onions, colored peppers, salt, pepper, and oregano.

 Fry for a few minutes until the vegetables are soft.

    Add the minced meat to the pan and stir for a few minutes until it is cooked.

    Remove from heat and let it cool.

    Pour the cooled mixture onto the pastry in the pie dish.

    Top with grated cheese.

    Bake in the preheated oven for 20 minutes.

    Serve hot and enjoy!

-THRY-