Green, green and green!

Cooking Without Limits

Spring is here. We still have some snow around but it is starting to get green all around. I can’t wait to eat all those green spring miracles. If you don’t know what I mean here is a list with my favorite.


Let’s start with Wild garlic leaves. They grow in my mom’s garden and I can’t wait to use them in salad, make pesto or garlic bread.


Next on the list are Stinging nettles. They go great in soup, borscht, stew and also tea.


I make a mean Green omelet in the oven with nettles. Check the recipe and tell me what you think about it.


Another great spring green miracle is fresh spinach which all of you know it. I use it in salads, smoothies and pesto. Fresh spinach is better than the frozen one from the shops. I love to make this Spinach and…

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Brussels sprouts with turmeric

Cooking Without Limits

GAB_0135_res_mix Brussels sprouts with turmeric

I always thought that Brussels sprouts are an acquired taste. I don’t think I know people that love them. I tried them when I was an adult and I wasn’t fond of them at the begging. I start eating sprouts because are very healthy.

This recipe is simple but with a mix of condiments so I don’t taste so much the sprouts. They are good with pine nuts or bacon. Today we don’t use pine nuts or bacon, but I can tell you for sure that they taste good made this way.


  • 500 g Brussels sprouts
  • 6 tablespoons extra virgin olive oil
  • Salt
  • Pepper
  • Red chili flakes
  • Turmeric
  • 1 tablespoon butter (optional)
  • Babe spinach leaves for decorations
  • Cumin


Preheat oven to 200 degrees C. Trim bottom of Brussels sprouts and cut them in half. Mix the sprouts in a bowl with the condiments, olive oil and butter.


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Bread, focaccia, pizzas | Italian Recipes | Academia Barilla

I would have liked to have the time and will to post all 75+, nearly 100 focaccia bread recipes by myself, or to actually bite the situation with a determination of my own and choose two or three for an Easter Tag, which this post is going to get, but, I couldn’t think that all these focaccia recipes are actually perfect on an individual choice basis for Easter and to have and hold throughout the year for use on the table. So I am posting the general link suggestion to the Italian Focaccia section of Academia Barilla here and otherwise, putting up a picture of a Margherita Pizza (below here), as what might have been the starting suggestion.


Bread, focaccia, pizzas | Italian Recipes | Academia Barilla

Velvety Beetroot Salad – Easy and Nutritious Side Dish Recipe

FUSION FLAVOUR enriched with Logic: Easy & Healthy Recipes of Delicious Food

Beetroot is a popular root vegetable consumed all over the world for its amazing benefits on health. The golden beet/beetroot is a rich source of dietary fiber and a good source of folate. (Source of Information: Wikipedia)

Beetroot for salad is usually not a delicious choice, its superior health benefits prevail over its taste – this recipe forbids you from doing so, to make it the best side dish during a meal.

Easy Side Dish Recipe of Nutritious ( & velvety) Beetroot:

Cooked Beetroot Slices: Velvety Beetroot Salad - Easy and Nutritious Side Dish Recipe in Cooked Beetroot Slices: Velvety Beetroot Salad – Easy and Nutritious Side Dish Recipe in

Quantity: a medium golden beet

  • Boil the beetroot until it turns tender, slice the beetroot after it cools down, flavour  the beetroot slices with a pinch of salt and  ½ tsp. of chilli vinegar (this vinegar is not pungent in flavour, has a flavourful pungent aroma) or any other vinegar of your preference.


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