Asian Inspired Flammkuchen


Asian Inspired Flammkuchen with Tuna and Seaweed Salad.

Anything related to sushi or sashimi gets my heart beating faster. You could wake me up in the middle of the night for sushi and I will be ready to stuff my face in no time! Now I found a new way to enjoy raw tuna and trust me this will be showing up on the dinner table more than once. Asian inspired flammkuchen = deliciousness! The thin crispy crust topped with soy sauce syrup, seaweed salad, fresh tuna, avocado, scallions, sesame seeds and wasabi mayonnaise… I mean you must be drooling, don’t worry I am too.

Don’t be afraid to make your own dough, trust me it is really easy and very hard to mess up. However, you can always buy store-bought dough if preferred.

This recipe makes 1 flammkuchen.


150g tuna, thinly sliced

100g seaweed salad

1 scallion, thinly sliced

1 avocado, diced

1 tablespoon sesame seeds, toasted

For the dough:

163g flour

3.5g active dry yeast

100ml water

1 tablespoon olive oil

Pinch of salt

Sesame oil

For the soy syrup:

½ cup soy sauce

2 tablespoons brown sugar

½ lime, juiced

Wasabi Mayonnaise:

1 tablespoon mayonnaise

½ – 1 teaspoon wasabi

Splash of lime juice


Add the flour, yeast, water, olive oil and salt to the bowl of a stand mixer fitted with a dough hook attachment. Knead the dough on low speed for 5 minutes. If you prefer to do it by hand, add the same ingredients to a bowl and mix with a fork. Once properly mixed knead the dough for about 5 minutes.

Form the dough into a ball and grease a clean bowl with some olive oil. Cover the bowl with a damp kitchen towel and let the dough rest for 1 hour.

While the dough is resting add the ingredients for the soy syrup to a small pot. Allow the mixture to simmer until a syrup consistency. Let cool completely before using.

For the mayonnaise, whisk all the ingredients in a small bowl and keep in the fridge until ready to use.

Once the dough has rested preheat the oven to 240C and line an oven tray with parchment paper. Lightly flour your working space and roll out the dough into a rough circle, about 0.5-1cm thick. Transfer to the oven tray and light brush the dough with some sesame oil.

Bake the flammkuchen for 10-15 minutes, or until golden brown. Transfer to a serving board and brush the flammkuchen with some of the soy syrup, leaving a gap around the edges. Top with the seaweed salad, tuna, avocado, scallion slices and sesame seeds. Finally drizzle with the wasabi mayonnaise and some more soy syrup. Enjoy!



Mini Pizza Wraps with Coriander Hummus


Mini Pizza Wraps with Coriander Hummus, Black Beans, Feta and Avocado.

We haven’t had Mexican this week, shame on me, so that led to #mexicanfriday. We were planning on going to the movies and that means lots of popcorn so I wanted something easy and light. I decided to go for mini Mexican pizzas, using coriander hummus as the ‘sauce’. Unfortunately I realized that I was out of tahini a little late, so I used sesame oil instead and luckily it worked out perfectly. For the toppings I kept it simple (and vegetarian) and used feta as the only cheese source. These tiny pizzas were delicious and they were gone way to fast. As they are so easy to make as well, I am already planning on serving them as the next party snack.

This recipe makes 14 mini pizza wraps.


1 red bell pepper, finely chopped

200g black beans, drained

1 avocado, sliced

130g feta, crumbled

40g alfalfa

14 mini wraps

Chili flakes

For the hummus:

400g chickpeas, drained

1 lime, juiced

2 tablespoons sesame oil

5 tablespoons olive oil

1 tablespoon water

½ cup coriander




Blend the chickpeas, coriander and lime juice in a food processor. While blending, gradually add the water, olive and sesame oil until a smooth mixture has formed (add more oil if the mixture is not smooth enough). Taste the hummus and season with salt and pepper if necessary and set aside until ready to use. Note: You might have some hummus leftover, no worries it will taste great the next day on some toast!

Preheat the oven to 220C. Spread the hummus among the wraps and top with the bell pepper, black beans and feta. Broil the wraps in the oven until the edges are nicely browned; keep a close eye on the oven since it can burn easily.

When the pizzas are ready top with the avocado slices, alfalfa, some chili flakes and enjoy!


Red Curry Sweet Potato Noodles

Red Curry Sweet Potato Noodles with Roasted Pork Tenderloin

Red curry is one of my favorites from the Asian kitchen. Most of you are probably used to eating this with white rice, but today I went for a type of stir fry. Using my spiralizer, I made sweet potato noodles (for the first time) and tossed it through an easy red curry sauce. I fell in love and let me warn you, you will probably too.

This recipe serves 2.


3 sweet potatoes, peeled

4 cups spinach

1 shallot, chopped

2 garlic cloves, minced

1 ½ tablespoons red curry paste

150ml coconut milk

½ lime, juiced

½ teaspoon brown sugar

1 tablespoon olive oil

For the pork:

1 pork tenderloin

½ teaspoon Cajun seasoning

½ teaspoon coriander powder

½ teaspoon mustard powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

1 tablespoon olive oil


1 birds eye chili, thinly sliced

2 tablespoon roasted peanuts

Coriander, chopped



Preheat the oven to 200C. In a small bowl mix all the dry ingredients for the pork tenderloin. Sprinkle the seasoning over the tenderloin and rub over both sides. Heat the olive oil in a large pan over medium-high heat. Add the pork tenderloin and sear the meat on all sides for about 8 minutes. Transfer the meat to an oven dish and roast the tenderloin for 10-15 minutes, depending on the size. When the meat is cooked, allow it to rest under a piece of aluminum foil for at least 5 minutes.

While the meat is roasting, cut the sweet potatoes into thin noodles; I used a spiralizer.

In the pan used for the tenderloin, heat the olive oil over medium heat and add the shallot. Cook until translucent and stir in the garlic for about 30 seconds. Now add the red curry paste and sugar and cook for another 30 seconds. Pour in the coconut milk and mix until the red curry paste has dissolved. Simmer for 5 minutes over low heat, to allow the sauce to thicken. Now add the lime juice and noodles and mix everything together. Add the spinach in batches and cook everything for 5-6 minutes or until the noodles are tender.

When ready to serve, divide the noodles among two plates, top with chili slices, peanuts and coriander. Slice the tenderloin and add to the plates. Enjoy!

Mexican Veggie Burgers

Mexican Veggie Burgers

Burgers are awesome! Could eat them all day, everyday. Fish burgers, beef burgers and veggie burgers, they are all delicious. For this recipe I went Mexican vegetarian and used chickpeas, black beans and corn. They were so easy to make and were really yummy.

This recipe makes 3 burgers.


200g chickpeas

200g black beans

150g corn

1/3 cup cilantro

¼ cup bread crumbs

½ lime, juiced

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons olive oil


6 mini tortillas

1 avocado, sliced

Jalapeño slices

Crème fraiche


Drain and rinse the chickpeas, black beans and corn. Transfer them to a food processor with the remaining ingredients, except the olive oil, and blend. You want the mixture to be properly blended but don’t overblend, it is nice to have a have few ingredients intact.

Heat the olive oil in a pan over medium heat and form the mixture into three patties. Cook the burgers for about 2-3 minutes on each side.

While the burgers are cooking, heat the tortillas in a pan over medium-high heat. Cook both sides until nicely browned.

Start assembling your burgers, top each tortilla with a bun, avocado, jalapeño slices and a dollop of crème fraiche and finish off with another tortilla. Enjoy!