Category Archives: Vegetarian

Vegetarian recipes

Cauliflower Pizza Dough (and Pizza Casa Linga)

Cauliflower pizza
Cauliflower pizza is paleo friendly, low carb and gluten free.

Would you imagine that a low carb and calorie, paleo friendly and gluten free pizza would exist? Ok, you would, but it would taste exactly like regular home-made pizza?

This recipe was originally published in a Finnish blog called Soppa365. We have tried several cauliflower dough recipes, but this is by far the best we’ve come up to. The best part is that it is fairly easy and quick to make. Here’s the recipe:

Ingredients for Cauliflower Pizza Dough

  • 1 medium size cauliflower – coliflor
  • 2 eggs – huevos
  • 2 dl (1 cup) of grated parmesan cheese – queso parmesano

Preheat the oven to 200 ºC (400 ºF).

Process the cauliflower in a food processor until finely chopped. It should looks like small rice. Mix well with two whole eggs and 2 dl (1 cup) of grated parmesan cheese. Form a thin and even crust on a baking tray covered. Pre-bake the crust for 25 minutes.

After that, top the crust with your favorite ingredients and cook for another 10 minutes in 200 ºC (400 ºF) oven.

Pizza Suggestion: Pizza Casa Linga

There a local pizzeria in Fuengirola called Pizza de la Casa. One of our favorite pizza there is Pizza Casa Linga. It contains a very odd combination of ingredients: boiled eggs, jalopeños, blue cheese and spinach. We had ordered this pizza several times before we paid attention to the fact that this is actually a vegetarian pizza (if you consider eggs to be part of vegetarian diet). And it tastes incredible!

This time we had some leftover rucola in the fridge so we replaced the spinach with that. Also, we were out of jalopeños, but since we grow our own chilies, we had plenty of those. Give it a try sometimes. The taste of the blue cheese is crucial. If it’s too mild, it doesn’t work, but it doesn’t work either, if it’s overwhelming.

Pizza Casa Linga
Combination of blue cheese, eggs, chili and rucola works very well!

Red Pesto Tagliatelle Pasta

Red pesto tagliatelle with artichoke and greens
Red pesto tagliatelle with artichokes, olives and greens is easy to do from scratch and so tasty you want to make it again and again!

In our family there are some dishes that we cook regularly 2-3 times a month. This is one of them. Actually we didn’t even realize it was a vegetarian dish until writing this blog. The pasta and the sauce are so tasty that you won’t pay any attention if it’s a vegetarian dish or not.

We prefer cooking everything from scratch, but you’ll get a good tasting dish by using ready-made red pesto and tagliatelle, too.


Ingredients for Red Pesto for 4 Servings

  • 1/2 can (140 g, 5 oz. incl. the oil) sun dried tomatoes in olive oil – tomates secos en aceite oliva
  • 2 tablespoons of peanuts or pine nuts – piñónes
  • a handful of fresh basil – albahaca
  • 2 cloves of garlic – dientes de ajo
  • 1/2 dl (1/4 cups) of olive oil – aceite oliva
  • a pinch of sea salt – sal marina
  • a pinch of freshly ground black pepper – pimienta negra

Measure tomatoes, nuts, garlic and half of the olive oil into a cup. You can pour some of the olive oil from the tomatoes in, too. Blend the mixture smooth. If the pesto is too thick, add a bit of olive oil and mix some more.

When the structure is pesto-like, chop the basil fine with a knife and combine with the pesto. Don’t use stick blender to mince basil, because it (like many fresh herbs) become bitter if minced too much. Season with salt and pepper to taste and let it rest while making tagliatelle and the sauce. If you are using salted peanuts check the taste before adding salt. It may not need any.


Ingredients for Fresh Pasta for 4 Servings

  • 400 g (14 oz) of all purpose flour – harina de trigo
  • 4 eggs – huevos
  • a splash of extra virgin olive oil – aceite olive virgen extra

Making fresh pasta is easy. All you need are the three ingredients above. As you can see, the amounts match with the number of persons, too! It goes as follows:

  • 100 g (3,5 oz) of flour per person
  • 1 egg per person
  • 1 tablespoon of olive oil per person

Actually the amount of olive oil depend on the eggs. If they are huge, go easy with the oil. And there’s no permanent damage even if you the mixture becomes too moist, because you can always add some flour to fix the dough. And it goes the other way too: if the dough is too dry, add another splash of oil. Easy.

Measure all ingredients in the kitchen robot bowl and let the robot run on low for 5 minutes. When the dough looks like in the 3rd picture below, stop the robot and go into manual mode. You need to kneed the dough for a couple of minutes to integrate the loose bits from the bottom of the bowl with the dough. When the dough feels moist, yet doesn’t stick to your hands, the structure is right! As mentioned before, add flour or oil, if the structure is not right. But usually with these measurements and medium size eggs you will reach success without hassle.

Cover the dough in plastic wrap and place in the fridge while finishing rest of the pasta.

Hint: make a double batch while you’re at it. The dough stays fine in the fridge up to 2 weeks so next time you don’t need to make the dough when you’re making fresh pasta! (That’s the reason why the dough looks a bit big in our pictures, we made a double batch, like we always do).


Ingredients for Red Pesto Tagliatelle Pasta

  • 200 g (7 oz) of artichoke hearts – corazones de alcachofa
  • 2 handfuls of spinach (or spinach and rucola mixture) – espinaca
  • 1 dl (1/2 cup) of olives – aceitunas
  • a pinch of sea salt – sal marina
  • a pinch of freshly ground black pepper – pimienta negra
  • parmesan cheese – queso parmesano
  • a pinch of flour – harina de trigo

…and of course:

  • red pesto
  • fresh tagliatelle pasta

Get the pasta boiling water ready by pouring 2 litres of water into a sauce pan. Season the water with a pinch of salt and pour in some olive oil. It prevents the tagliatelle from sticking together and also forms a layer on top of the pasta strips so they don’t begin to absorb the sauce in when mixed.

If the artichoke hearts are big, cut them in half. You can do the same for olives, if you prefer, but it’s not a must. Wash and dry the spinach.

Begin preparing pasta sheets. Divide the pasta dough into four balls and press them flat on floured surface and make sure the surface of the dough is covered with flour, too. Start from thickness setting #0 and begin rolling the pasta sheets. In our Marcato pasta machine we go all the way to setting #6 and then place the pasta sheets on a clean kitchen towel to rest. You can cut the pasta sheets in half in order to make the pasta easier to eat when in tagliatelle strips.

When the pasta water boils, you can begin to prepare the pasta sauce. Let the water boil, it won’t go anywhere.

Pour the pesto into a large sauce pan and add olives and artichokes, too. On medium heat warm the mixture and when it reaches comfortable eating temperature, add the greens.

At the same make the tagliatelle with the pasta machine and cook it. Stir the tagliatelle strips in the water right after pouring them in, because otherwise they might stick together. The pasta is cooked in 3-4 minutes.

Combine cooked pasta with the sauce and mix well. Season with salt and papper. Serve with generous amount of parmesan cheese and be amazed that actually is a vegetarian dish!

¡Buen provecho!

Smoked Sea Bass and Potato Salad

Smoked sea bass and mediterranean potato salad
Smoked sea bass and mediterranean potato salad

This dish combines Northern European and Southern European flavors. Smoked fish is very popular in the Nordic Countries while fresh salads can be found from Mediterranean area. However, the combination works very well together and this makes a wonderful and healthy meal, if you have a smoker. If not, the fish can be cooked in the oven, too.

Ingredients for Mediterranean Potato Salad for 4 Servings

  • 0,5 kg (1 lbs) of small potatoes – patatas pequeños
  • a handful of arugula – rúcula
  • 2 dl of chopped chives – cebollinos
  • 2-3 tablespoons of capers – alcaparras
  • 1 dl (1/2 cup) of green olives – aceitunas verdes
  • a pinch of sea salt
  • freshly ground black pepper – pimienta negra
  • 1 lemon
  • pickled onions (optional) – escabeche de cebolla
  • 2 tablespoons of olive oil – aceite de oliva
  • 2 sherry vinegar – vinagre de Jerez
  • 1 teaspoon of Dijon mustard – mostaza Dijon
  • 2 cloves of garlic – dientes de ajo
  • 2 tablespoons of honey – miel

Cook the potatoes in salty water. Let them cool before mixing into the salad.

Toss arugula, chopped chives, capers and olives into a large bowl. If you happen to have pickled onions, you can add those, too. Grate the lemon zest into the salad and squeeze half a lemon there, too. Add potatoes and mix well.

For dressing mix olive oil, sherry vinegar (use Spanish Jerez vinegar, if available), Dijon mustard, minced garlic, the other half of the lemon juice and honey. Season with salt and pepper and check the taste. Add the dressing into the salad and mix well.

Ingredients for Smoked Sea Bass for 4 Servings

  • 1 sea bass gutted, about 1 kg (2 lbs) – lubina
  • sea salt – sal marina
  • ground white pepper – pimienta blanca

Remove the the head and dry the fish throughout. Make some cuts to both sides of the fish so that salt, pepper and smoke can enter in the meat. Season with salt and pepper and put it into hot smoker (about 180 ºC, 350 ºF) for 30 minutes.

¡Buen provecho!