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:
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.
In order to celebrate Cinco de Mayo properly you would need a good portion of chili con carne, of course! This recipe combines Mexican flavors with a Spanish twist. One of the weird ingredients is coffee! But trust us, it works!
Ingredients for Chili con Carne for 8-10 Servings
A splash of olive oil – aceite de oliva
1 kg (2 lbs.) of ground beef – carne de vacuno, picado
3 raw chorizo sausages – chorizos
2 onions – cebollas
5 cloves of garlic- dientes de ajo
2 cinnamon stick – camitas de canela
1/2 l (2 1/2 cups) of freshly brewed coffee – café
400 g (1 lbs) of tomato paste – tomate doble concentrado
1 tablespoon of coriander seeds – semillas de cilantro
1 tablespoon of oregano – orégano
3 table spoons of brown sugar – azúcar moreno
sea salt – sal marina
ground black pepper – pimienta negra
10 fresh green chillies – pimientos picante verde
400 g (1 lbs.) of chickpeas or kidney beans – garbanzos
Preheat the oven to 150 ºC.
Finely chop the onion and garlic and soften in olive oil. Fry the ground beef and chorizo in batches. When all is browned, onions and ground beef into Dutch oven. Add coffee, tomato paste and cinnamon sticks and put into oven for 2 hours. If you have some leftover tomatoes you can throw them in as well. We did.
While the stew is cooking in the oven, make to chili paste by combining toasted coriander seeds, 1 or 2 chilies (depending how spicy you want the chili stew to be), oregano and brown sugar in a mortar. When the structure seems paste-like, set it aside to wait for the stew.
After 2 hours of cooking add the chili paste, chickpeas, a pinch of salt and black pepper and stir carefully. Check the taste and season with brown sugar, chili, salt and pepper, if needed. When the taste is right, garnish the dish with rest of the chilies (see the picture below) and put the pot back into oven for 20 minutes without lid.
Serve with nacho chips, salsa and grated mozzarella.
A local Andalucian TV station showed Jamie Oliver’s trip to Andalucia and in the end of the show (39:30) he teaches how to make perfect salt baked whole fish. The fish he used is golden perch and it’s very typical Andalucian cooking style for this particular fish, but you can also use sea bass, if you will. We have done this dish several times and there are some little differences in our style to Jamie’s cooking. But the basic idea is the same, of course, since it’s a local cooking method.
When done with cooking Jamie says: “This is the best fish I’ve ever tasted”. We can confirm this. This is the perfect method of cooking a white fish. It stays moist and the fish meat sucks a bit of that sea salt into it making it perfect in taste. You can add a small amount of herb aroma by stuffing the fishes with the herbs of your choice. We prefer stuffing them with parsley and salvia. Salvia is quite strong in taste, but suits perfectly with white fish. You can even fry some crispy salvia leaves as chips in butter and crack them on top of the fish. It works!
Ingredients for Spanish Aioli for 4 Servings
1-2 cloves of garlic – dientes de ajo
1 egg yolk – yema
juice of half of lemon – zemo de medio de limón
1 pinch of sea salt – sal marina
2 dl (1 cup) of olive oil – aceite oliva
Crush the garlics in a mortel, add a pinch of salt and squeeze in the lemon juice. Add the egg yolk and begin mixing while adding a the oil slowly as a strand. The structure in the end should resemble mayonnaise. Check the taste and add salt, if needed. Place in the fridge to wait for the potatoes and fishes to be ready.
Ingredients for Oven Baked Potatoes for 4 Servings
a pinch of freshly ground black pepper – pimienta negra
Preheat the oven to 175 ºC (350 ºF).
Slice the potatoes into 5 cm (1/4″) slices lengthwise. Leave the skin on! Place then on an oven tray.
If you have some onions, leek or paprika, you can add them too, but it’s not necessary.
Cut the garlic in half. Yes, the whole garlic, as in the pictures below. Splash some olive oil on top of all ingredients and season with salt and pepper. Toss them around so that everything is coated with olive oil.
Cook in 175 ºC (350 ºF) for 25 minutes. After placing the fish into the oven add olives and raise the temperature to 200 ºC (400 ºF) for another 25 minutes.
Ingredients for Salt Baked Fish for 4 Servings
2 whole gutted perches or sea basses (total of ~1,2 kg, 2.5 lbs.) – doradas o lubinas
2 kg (4.5 lbs) of coarse salt – sal grueasa
a few sprigs of parsley – ramitas de perjil
a few sprigs of salvia – ramitas de salvia
Mix about 2 dl (1 cup) of water with the salt in a bowl. Mix well so that the structure resembles wet snow. Make a layer of salt using half of the salt on an oven tray.
Stuff the fishes with parsley and salvia and place them on top of the sea bed. Cover the fishes with rest of the salt. Put the tray in the oven and cook for 25 minutes in 200 ºC (400 ºF).
When done, use a scoop or large spoon to crack the salt surface and remove the skin from one side of the fishes. Scoop the meat (without bones) to the plates and remove spine when done so you can access the other side of the fish.