Slimline Margherita Pizza

Pizza has always been one of my favourite treats, but know that I am on a diet it is a no-no! But you know how your cookbook fairy is a sneaky troll, so she finds her way around restrictions of dieting. Here is a healthy alternative to pizza, that I can assure you tastes amazing!

Serves: 2

Prep: 5 minutes

Cook: 10 minutes

Ingredients:

Dina Paninette wraps it works with Mediterranean herb wraps just as well

227g can of tomatoes, drained

1 garlic clove, crushed

25g of light mozzarella, chopped

25g baby spinach leaves

6 black olives

15g Sunblush tomatoes, chopped

Frylight olive oil spray

 Method:

1. Heat the oven to 220°C, Gas 7. Put the wraps on to a baking tray. Spread over the tomatoes and scatter with garlic and mozzarella.
2. Arrange the spinach, olives and Sunblush tomatoes over both bases and squirt several times with oil.
3. Bake in the oven for 10 mins until piping hot.

Smart tip:

We found the Dina Paninette wraps gave an authentic pizza-base flavour, but if you can’t find them, you could use any plain tortilla wrap instead.

Slimline margherita pizza: 238 calories per serving

Quinoa Tabbouleh

So, it has been a journey of trails and errors so far... going up and down hills and experiencing new recipes. Especially for my LDNboy who has been a faithful lab rat for all my crazy ideas. After an year of trying to figure all why I have been having stomach problems I have safely reached the conclusion that it is all due to the meat here in London. Apparently my sensitive Eastern European tummy cannot handle western meat. So I have decided to become a vegetarian... or as far as I can go with it. I am definitely not giving up on milk and cheese... and eggs are staying as well. 

Yesterday was my first attempt at cooking veggie stuff... well, that is now true but I mean first as of the first time since the decision has taken place. I cooked Quinoa Tabbouleh. 

Why Quinoa you might ask, because I took it as a challenge to prove a friend that it tastes good.. And guess my surprise when it not only tasted divine, but I had no stomach pain after!!!!! I even got a complement that the dish has the looks of a magazine ad. So here we go:

INGREDIENTS:

2 cups water

1 cup quinoa

1 pinch salt

1/4 cup olive oil

1/2 teaspoon sea salt

3 tomatoes, diced

1/2 cucumber, diced

1/2 carrot, cut in circles

1 cup of sweet corn

1 avocado, diced

PREPARATION:

In a saucepan bring water to a boil. Add quinoa, carrots, sweet corn and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

That is all folks!

xoxo THE COOKBOOK FAIRY xoxo

Cheesy Pork Wrap

Sooo who doesn't love a fast, easy lunch. For those in favour say: "Ay"! One  Sunday brunch time me and my LDNboy were wondering what to cook that is fast, easy and mouth watering and here is how our Cheesy Pork Wrap was born.

INGREDIENTS:

for the WRAP:

for 2 wraps:

200g flour

1/2 tsp salt

1/2 tsp sugar

1 tbsp sunflower oil

1/2 tsp baking soda

for the FILLING:

300g pulled pork

2 diced tomatoes

1/2 grated cucumber

50g cream cheese

2 leaves sliced cabbage

PREPARATION:

Mix in a bowl the flour, salt, sugar, oil and baking soda. Leave for 10 mins to rest. Meanwhile heat a frying pan with a spoon of oil. Divide the mixture in two  and roll out into approximately 20cm wide circles.  Place in the pan. Turn the wrap after 5 mins.

After the wrap has cooled down put the filling in, roll and eat them wraps. Oh, I almost forgot smear some of that cream cheese on the inner part of the wrap. :) And there you are Arabi-wrappie-esc :) You can also add fries, because who says no to fries.

Always yours,

The Cookbook Fairy

Honey I'm Home

It has been three months since I have blogged about food, but reality is I have been far too busy living my  life than writing about food... Well, not really, I have just been to lazy, but here I am ready to amaze again with a carrot cake that went far beyond my humble expectations and gave birth to contradictory speculations about rabbits and Easter.

INGREDIENTS:

2 eggs

175g sugar

200ml sunflower oil

200g coarsely grated carrots

225g wholemeal flour

1tsp baking soda

2tsp cinnamon

115g chopped walnuts

 and for the TOPPING:

115g half-fat cream cheese

4tbsp butter (softened)

85g icing sugar

1tsp grated lemon rind

PREPARATION:

In  a mixing bowl beat the eggs until well blended and add the sugar and oil. You should mix that very well. Add the grated carrot, sift in the flour, baking soda and spices. Then add the walnuts. Mix until well incorporated. Grease and line 20cm round cake tin. Spread the mixture into the tin and bake in the centre of the pre-heated oven, 190C fan for 40-50 minutes, until the cake is nicely risen, firm to the touch and has began to shrink away slightly from the edges of the thin. Remove from the oven and cool on a rack. 

To make the topping put all the ingredients into a mixing bowl and beat together for 2-3mins, until really smooth. 

When the cake is completely cold spread with the topping, smooth over with a fork.

 So this is it no fuss and easy as usual. I hope you enjoy it!

Always yours,

The Cookbook Fairy

 

SLATY HANGOVER COOKIES

HAVE you ever had a bad hangover? Headache as hell? Well, little breadcrumbs, here is the solution to all of your problems. Easy and fast to prepare, they will make you the star of the after party morning.

INGREDIENTS:

500G puff pastry

100g cheddar

20g savory

20g mixed seasonal spices

10g salt

PREPARATION:

preheat the oven to 200C fan. Oil a baking tray or better yet, cover a baking tray in baking paper. Cut the puff into long stripes. Like the stripes with cheddar and roll them into spirals. Arrange the puff spirals into the baking tray and spice them up. Through into the oven for about 15 minutes or until golden. Serve warm or cold with coffee or tea.

Always yours,

xoxo

The Cookbook Fairy

SUMMER SANDWICH ALA DANI

It has been a good couple of mounts since I have blogged this entry is a welcome home recipe from LDNboy and yours faithful LDNgirl

INGREDIENTS:

4 slices potato bread(could be found in off licence shops)

1 small tomato

1 leave of lettuce

4 medium slices  prosciutto

4 thin slices of mild cheddar(50gr)

4 slices of white cow cheese(50gr)

A pinch of paprika

Butter spread

PREPARATION:

Toast the bread slices until brown.Put the butter on.Add tomato,cheater,cow cheese,prosciutto,lettuce and sprinkle with paprika.Serve warm with orange juice,coffee,tea or brandy LOL.

Always yours,

 xoxo

THE COOKBOOK FAIRY

PURPLE VEGGIE RISOTTO

THIS is a special treat for the veggie people out there. Again it is an experiment, that came out pretty much fantastic at the least. This weak I have been spoiled rotten by my LDNboy!

INGREDIENTS:

400g risotto rice

1/2 teacup red wine

2 teacups hot water

1 yellow paprika

1 carrot

100g mushrooms

1 teaspoon soy sauce

1 teaspoon seasonal mixed spices

2 tablespoons olive oil

you can also add onion (we don't because we don't like them onion!)

PREPARATION:

All vegetables should be fried in a pre-heated pan with the olive oil for no more than 3 minutes. Add the rice to the mix for another 3 minutes. Then add the wine and the water. Add the spices at the very end, right before moving it from the oven. DON'T STOP STIRRING THROUGHOUT THE WHOLE COOKING PROCESS!

Always yours,

The Cookbook Fairy