Traditional recipes

Mini focaccia

Mini focaccia

Perfect for a snack, for the school or work package, for lunch or even for a picnic. They stay soft and are very tasty. I chose to make them with mixed seeds.

  • 400 grams of flour
  • 200 ml of milk
  • 50 ml olive oil (or you have at home)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • a baking powder
  • mix 4 seeds Healthy Life
  • pink Himalayan Sano Vita salt

For anointed:

  • 20 ml oil
  • 20 ml water

Servings: 12

Preparation time: less than 120 minutes


Put the milk and oil in a bowl, add salt and sugar and then gradually flour and baking powder. Knead the obtained composition well and let it rest for about 10 minutes. After 10 minutes of rest, spread the dough in a sheet 5 cm thick. We cut circles with a glass. Or we cut them as big as you want. I used a glass with a diameter of 8 cm. After cutting them, put the slices in a tray greased with a little oil or lined with baking paper and leave them to rest for 10 minutes covered with a towel.

Meanwhile, turn on the oven to heat. We take the ready-to-rest dough discs and make some small holes in them. Put olive oil and sprinkle seeds and salt over them. We put them in the oven. After 10 minutes, take out the tray and grease the mini focaccia with the mixture of water and oil and put them in the oven for about 5-10 minutes.

The result is a wow one!

White Beans with Lamb Pastrami

White bean. a healthy ingredient to eat and incredibly versatile and easy to cook. White bean is a staple in my kitchen. It is an extremely versatile ingredient that can shows up in any course, from salads, appetizers and soups to stir-fries and stews. It can also be served as an accompaniment to other foods, from grilled meats to roast vegetables. The beans can also be mashed or blended to make a savory dip that is similar to hummus.
White beans are very high in fiber, potassium, calcium, iron and a good source of protein, which can make a great meat substitute for vegetarians.
Today I'll show you some of my creations and some suggestions for this versatile ingredient.

White beans puree with pastrami of lamb
400 g pastrami of lamb
1/2 tsp ground cumin
salt and black pepper
a little olive oil, for frying

White Beans Puree
2 tbsp olive oil
2 cloves garlic, sliced
salt and black pepper
2 x 400 g dogs white beans
1-2 tbsp lemon juice to taste

Smoked paprika and onions
4 tsp olive oil
1 white onion, chopped
1/2 tsp smoked paprika
2 garlic cloves, minced
1 tsp chopped thyme
salt and black pepper

To garnish (optional)
edible flowers
Sharpen cress
2 red radishes, sliced
baby asparagus

To make the white beans puree, place the white beans, olive oil, garlic, lemon juice, salt and pepper in the bowl of a small food processor and process until smooth. Set aside.
For the lamb, mix together, cumin, salt and pepper. Sprinkle all over the clean and sliced ​​lamb pastrami.
Heat a little olive oil in a heavy-based fry-pan or grill and cook lamb over a medium to high heat until done to your liking (about 2-3 minutes each side).
To make the Smoked paprika and onions, in a pan, heat and the olive oil add chopped onions, smoked paprika, garlic, thyme, salt and black pepper. Give it a good stir until onions become soft.
To serve, heat 4 dinner plates. Heat and divide the white bean puree between the plates, arrange the lamb pastrami on top, then the onions and smoked paprika sauce. Garnish with sliced ​​of red radish, baby asparagus, Affillia cress and edible flowers.

Here is another way to play with white beans. I added beetroot jus to my white beans puree and I served with Sea bass, green peas and salmon caviar.

And here we have Mediterranean white beans salad with Red Snapper and coriander tomatoes salsa.