Salmon pizza

Greeting Lovies! 
It’s been a minute since I shared recipes with you and I’m glad to say- I’m back for good! Not posting doesn’t mean I didn’t cook and experiment with many different cuisines over the last few months. 

Today I’ll be sharing my favorite new recipe with you and yes, it’s quick and easy! However, it will impress anyone you serve it to. My personal theory is it has the WOW factor because it’s inspired by the French cuisine! 

Without further ado, here’s the Salmon pizza! 

Whole grain pizza dough 
300 g/ 10 ounces smoked salmon (precut in thin slices) 
300 g/ 10 ounces ricotta cheese 
100 ml light cooking cream 
2-4 garlic cloves (minced and up to taste)
bunch of fresh dill (cut up) 
2 tea spoons virgin oil 


Sprinkle a little white flour on your work station and some virgin oil on the rolling pin. Roll out the dough and try not to poke holes in it. Don’t be tempted to roll it too thin for that same reason (holes). 
In a medium bowl, mix all the other ingredients except for the salmon. Let it settle for a minute. Spread the mixture evenly on top of the rolled dough. Place the salmon slices evenly on top of the mixture. 

Here’s the tricky part: 
Oil your hands a bit and gently roll the dough like a burrito. Cut carefully in the middle. “Braid” both parts in a zigzag fashion. 

Bake on 150°C/300°F for about 20-30 minutes. 

Serve with the remaining sauce as dip. 
A few tips: 

-sprinkle a bit of v.oil on top to avoid burns on the exposed salmon

-if you are not sure the dough is fully cooked, poke a hole in the middle of it with a tooth pick. If there are small pieces stuck to it, we are not done yet. 

-Silvia Mèlange 

Mushroom-cheese Risoni

TGIF, Lovies!!!

I was so busy this week; I had no time or energy to post anything! To make it up to you, I’ll share another favorite recipe. Risoni is rice shaped pasta, pairing amazing with all kinds of veggies and cheese! It’s quick and super easy. The risoni recipe I’m talking about tastes rich and could be used as a Valentine’s Day meal if you chose to spend it at home. I have noticed my nieces always ask for seconds, so it’s one of these Perfect-for-every-occasion-recipes 🙂


You will need:

A pack of risoni noodles

For the sauce:

400 g mushrooms

2 white onions (cut in cubes)

200 ml cooking cream

100 ml beer (light)

200 g smoked cheese

200 g shredded cheese (gouda, ny style cheddar)

2 garlic cloves (minced)

1 t.s. fresh rosemary, thyme, salt, pepper, v. oil

Freshly grinded parmesan to taste



How to make it:


Boil the risoni in salted water and a drop of virgin oil like you prepare all noodles.

The sauce:

In a sauce pan, heat up the oil, flavoring it with one of the garlic cloves and the fresh rosemary. Once your kitchen starts smelling amazing, remove the rosemary and add the mushrooms, onions and beer, sauté lightly, reducing to medium heat. Once the beer is mostly evaporated, add the cooking cream, smoked cheese and the rest of the spices, reducing the heat to low, stirring every 5 minutes or as needed. Once your mixture begins to blend and look creamy**, add the shredded cheese and continue stirring until it melts, fully blending it in.

By that time, your risoni should be ready as well. Drain them and rinse with cold water. Add the risoni to the cheesy mixture and stir until it’s blended. Serve with parmesan up to taste.

It pairs up great with green salads and dry white wines.

** If your cheese sauce is too thick, add 50 ml of milk or more as needed.


Cheers, Silvia Mèlange



Pico de gallo

Happy Monday, lovies! Christmas may be over but we still have New Year’s parties and relatives stopping by all the time! Here’s a simple authentic Pico de Gallo recipe anyone can make! It’s super easy to make and can be used as a dip or a side. The ingredients below are meant to be enough for the whole family!
You will need:

3-4 medium sized tomatoes (peeled, cut in cubes)
2 med. white onions (cut in cubes)

1 lime (freshly squeezed juice)

1/2 or 1 jalepeño pepper (seeded+chopped)

3-4 garlic cloves (minced)

 1 tea spoon salt and pepper
Bunch of fresh parsley (cut up)

How to make it: 

Mix all the ingredients together and stir. Let it settle (covered) for minimum 3 hours (overnight works best) in the fridge. Serve as dipping sauce or a side to fajitas, tacos, or over rice with cut up avocado. 

Love, Silvia Mèlange


Vegan Christmas cookies *quick and simple*

Hey guys! Yesterday I promised you Christmas week will be full of recipes and ideas for the holiday festivities! I’m starting off by sharing my favorite vegan recipe for Chrismas cookies. Healthy and delicious, it takes 15 minutes to prepare and serve. It’s easy and if you follow my directions strictly, your cookies will come out perfect! 
You will need: 

80 ml water (temperature doesn’t matter)

20 ml freshly squeezed o.j.

2 ripped bananas 

40 g. chia seeds

70 g. coconut shavings 

1 tea spoon grinded orange peels

3 tea spoons organic cocoa/ powdered (optional) 
How to make it: 

Add the bananas, oj and the water (cocoa powder as well if you are adding it) and blend them on low for a minute or so. Pour the liquid in a mixing bowl and add the orange peels and chia seeds, stirring until they blend well. Let the seeds expand for a minute or two. By now your mixture should have a paste like consistency. Start adding the coconut shavings and as you keep stirring, you will notice the mixture thickening. Once it’s all blended, start forming little balls with your hands. You can serve them raw but I personally prefer to throw the cookies in a preheated oven on 80° C for about 10 minutes. No oil or any kind of grease needed, as it would only ruin the taste. The cookies melt in your mouth and people won’t know they are vegan with no sugar or flour;] 

Now you can enjoy Christmas cookies without questionable ingredients and unnecessary calories!

Sweet holidays, Silvia Mèlange


Привет, приятели! Вчера ви обещах, че първата ни коледната седмица ще е посветена на рецепти и идеи за коледната и новогодишна трапеза. Започвам с любимата ми вигън (веган просто ми звучи грубо и грешно) рецепта за коледни сладки. Умишлено избирам лесна и бърза рецепта и ако спазвате инструкциите ми стриктно, сладките ще се получат перфектно! Цялата рецепта от приготвяне до сервиране отнема 15 минути!

Необходими продукти: 

80 мл вода (температурата няма значение)

2 зрели банана

20 мл прясно изцеден портокалов сок

40 гр чия семена

70 гр кокосови стърготини 

1 ч.л. настъргани портокалови кори

3 ч.л. какао на пудра (по желание)
Начин на приготвяне:

Прибавете бананите, водата, портокаловият сок (какаото), в блендера на ниска степен за около минута- две. Изсипете сместа в купа и добавете портокаловите кори и чия-та и изчакайте минутка докато семената набъбнат. На този етап вашата смес трябва да прилича на леко течен крем. Сега добавяме кокосовите стърготини. Разбърквайки, ще забележите, че сместта става все по-гъста. Продължавайте да бъркате докато се смеси еднородно и след това оформяте топчета с ръце. Може да сервирате сладките сурови, но аз предпочитам да ги запека в предварително загрята фурна на 80° С за 10-тина минути. Не добавяйте мазнина!

Топят се в устата и гостите не биха ви повярвали, че са вигън и не съдържат никаква захар или брашно. Удоволствието на коледните сладки без вредни, изкуствени добавки и допълнителни калории!

Сладки празници, Силвия Меланж

Beer-fried mushrooms *appetizer*

Happy Monday, darlings! Today I’ll be sharing one of my favorite 30 minutes or less appetizer recipes! Aside of the amazing taste, I love this recipe because it takes less than 30 minutes to prepare and it consists of things EVERY self-sufficient 20 something adult always has laying around their kitchen!

You will need:

1-2 lbs (500g-1kg) washed whole mushrooms

3-4 eggs (stirred)

a can of beer

1 t.s. dried thyme, garlic powder, rosemary, salt and crushed black pepper

1-2 cups of flour

1/2 bottle cooking oil


Boil the mushrooms for 6-8 minutes in water with a pinch of salt. When that’s done, drain and rinse them with cold water and place them in a mixing bowl and set them aside for now. Boil some cooking oil in a regular frying pan, setting it on medium heat. When it’s sizzling and ready, dip each mushroom in the following order: beer, egg mixture, the spices, flour, beer. Yes, you are reading correct and I didn’t mess up- it all begins and ends with beer! Place the ready mushrooms in the pan and be careful not to get burned by the hot oil! Do not overcrowd your pan, do two rounds of mushrooms if you have to! Each load should take you no more than 5-6 minutes until reaching golden brown. If you need to do two rounds, using the same oil is okay as long as you don’t overdo the flour and there’s none floating in your oil after the first ones are done. Once you take them out of the oil, place the ready mushrooms on a baking sheet or a thick kitchen towel to absorb some of the extra grease off.