Marinara Sauce

This is just a basic tomato sauce that you can use for anything you want really. It can be a spaghetti sauce and that’s how I used it this time. I put cooked spaghetti into my sauce and mixed well so all the spaghetti strings got covered in this beautiful red sauce. I topped it with green olives and parmesan. Or you can use it to prepare chicken parmesan. If you have some leftover sauce why not use it for eggs baked in marinara sauce. Possibilities are endless. Wine is optional, and not traditional to this recipe though I find it gives a very nice taste here. Found this great recipe here. Continue reading

Chicken Parmesan

I found this chicken very tasty and easy to make as well. There’s not a lot of work with this recipe, especially if you decide to use a ready marinara sauce. Of course home-made is always better but we don’t always have time to prepare it. Recipe found here. Continue reading

Thin Pizza Dough

I have a couple of recipes for pizza dough and they are all different. This one is for a very very thin pizza. Semolina helps greatly here since it makes the dough very springy and easy to work with. Of course we all know it’s practically impossible to make the real thing without pizza oven at home but I’m quite happy with this recipe and I think it comes as close to a pizza as it can when working with only what you have available at home. There is also some fun factor for me, I just absolutely enjoy kneading this dough. It somehow makes you feel like a kid again. I remember finding a couple of pizza recipes on a forum but I can’t quite pin it now if this is a specific recipe or some combination I came up with after reading 2-3 recipes. I definitely remember though this recipe played a big part in creating mine. Continue reading

Shiitake sauce

Mmmmmmm….mushrooms! This recipe is all about yummy yummy mushrooms and I figured best here will be shiitake mushrooms. It may sound like a strange choice to compose these with pasta and blue cheese but the taste is mind-blowing and the mushroom flavour is really intense. Without further ado here’s my ultimate mushroom pasta sauce. Continue reading

Polpettes and tomato sauce

This recipe is a compilation of what I have previously known about meatballs and what I’ve read on the Internet as well as getting some good advice from my mom. Having all that and a little bit of common sense I came up with this recipe. It turned out pretty nice and perhaps the only thing I would try to change next time would be the cooking process for meatballs. It’s possible to try and cook the meatballs in the sauce directly instead of frying first. I knew though it would change the consistency of my sauce since the meat would release all its juices into the sauce. I think it can give a nice effect as well if you want the sauce to have some meaty flavour. I preferred to leave the sauce purely veggie and fry the meatballs first. Continue reading

Ricotta Cheesecake

Cheesecake is my favourite among cakes. And I love it no matter the flavour; banana, pumpkin or classical. This one is especially great if you are after a light version of a cheesecake. The recipe calls for only half a cup of sugar yet it is still sweet. I found this beautiful recipe on Cooks Illustrated. Continue reading

Bolognese sauce


Cooking this was an amazing and educational experience for me as it turns out all my life I have been mistaken to think I can cook this up in no time. Time in fact proved to be the key to success here and by that I mean you better have ample time to do this. I’m sure there are lots of time saver recipes for bolognese out there but I decided to experience this dish in its classical form.

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