Posted in Recipes

Wraps with tuna, oyster mushrooms, apple & tomatoes

Yummy filled good-for-you wraps!
I made these wraps a few days ago because I wanted delicious, easy yet tasty wraps as lunch.
I had a can of tuna , tomatoes, crunchy salad leaves, an apple & fresh oyster mushrooms.

So, I made these tasty wraps!

Recipe: For 4 wraps
4 larger tortilla wraps
250 gr fresh oyster mushrooms, cleaned & cut into larger pieces
Evoo, a fruity one
200 gr of canned tuna, in its own juice, well drained & flaked with a fork
2 to 3 tablespoons of a good mayonaise
1 sweeter apple, peeled, cored & cut into little pieces
2 ripe, vine tomatoes, cleaned, washed, pad dry with kitchen paper, cut into little pieces
little gem lettuce, washed, dried on kitchen paper, cleaned & the leaves ripped out & used like that (the harder inner center removed )
1. Heat 1 or 2 tablespoons of the fruity EVOO in a large non stick pan on medium high heat. When hot, add the diced oyster mushrooms & fry for about 3 to 4 minutes until golden & cooked through. At the end , I added freshly grinded black pepper & some Maldon sea salt. Taste! It has to taste fab! Drain a bit of the juices & set aside. Let it cool down a bit.
2. In a larger bowl, add the flaked drained tuna, apple pieces & tomato pieces. Add 2 to 3 tablespoons of your mayonnaise to the bowl. Combine all these ingredients. Do not add too much mayonnaise. Add some freshly grinds of black pepper & a bit of Maldon sea salt flakes. Combine well. Taste!
3. Now, add the baked oyster mushroom pieces. Carefully, fold the mushroom pieces into the rest.
4. Heat 4 tortilla wraps following the instructions of the packet. Lay a tortilla in front of you. Lay 3 or 4 little Gem lettuce leaves in the middle of your tortilla. Spoon the mix over the top of the salad leaves, in the middle of your tortilla & then carefully wrap it up! Turn them around & carefully cut the filled tortilla’s into 2 with a sharp knife.
Do not add too much filing otherwise it can get messy when you eat the wraps!

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Posted in Recipes

Sophie’s fresh sheep’s ricotta & strawberries sandwich

A divine, tasty soft ricotta & strawberries filled bagna!

Tasty juicy strawberries!

I love this easy yet so tasty fresh sheep’s ricotta!
& strawberry sandwich.
 This morning, I went to the Sunday’s international multi – cultural market near the South station, ( Midi ) in Brussels. It was a long time ago, I went over there,…it was fun!
There were fresh strawberries at my Italian grocery store. I bought a whole crate for only 5 euros. MMM,…
Recipe: For 1 bagna
1 soft bagna, nearly all the way sliced open but not the way so that one end of the top still holds on the bottom
a bit of minarine
a few tablespoons of fresh sheep’s ricotta
2 large ripe strawberries, cleaned, hulled & cut into thicker slices
1. Take your open bagna & smear the 2 sides in with a bit of minarine.
2. Now, smear the 2 insides of the bagna in with a few tablespoons of fresh sheep’s ricotta. You can choose how much you like. I like to smear them not evenly but rough!
2. Arrange your sliced strawberry slices on top of the ricotta bottom of your bagna.
3. Lay the smeared ricotta top of the bagna on top of the strawberries & enjoy!
** Variations:
1. This is also lovely with the addition of grinds of fresh black pepper
2. This is also lovely with fresh rocket leaves & with a bit of good aged balsamic vinegar

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Posted in Recipes

A package from Sydney, Australia & 3 recipes using 2 ingredients!

About a month ago, I was looking every day at my mail. I was anticipating a Pay it Forward package from Lorraine, aka NQN, Not Quite Nigella who lives in Sydney, Australia!!
She has the most fabulous blog about food, reviews, restaurants, food festivals, photography & she loves travelling.
She send me a package trough air mail. It is the Pay it forward Package.
This means that the sender pays all about the food products, taxes, stamps etc. & send a package about food & non food to other bloggers in the world! 
 That is very generous from this person. It also means that the person who recieves a package also will become a sender. The person will have to send a package to 3 other persons, no geographical restrictions. So, if you are interested in recieving a package from me from Brussels, Belgium, let me know in your comment. You will have to do the same to 3 other persons. I will choose 3 persons. They will recieve a package from me in the next 365 days.
Isn’t it fun to be a foodblogger? I have made such good friends with all of you from all around the world!
This is what I recieved from Lorraine!!
I got lovely food, non food & real Australian spices.
Click on the words & you will get the explanation!
I got Aniseed myrtle, Dorrigo pepper, Lemon myrtle leafs, dark chocolate encoated Macadamia nuts, honey roasted macadamia nuts, 2 packages of silver balls, 2 litlle pudding molds, Maggie Beer ‘s apple & rosemary paste, Pariya Pashmak Persian fairy Floss, saffron taste.
I mostly loved the typical Austalian spices, the apple & rosemary paste because I love Maggie Beer & the Persian fairy floss! You can’t get it in Belgium!!
So, a big thank you , Lorraine!!
Now, 2 lovely recipes using Aniseed Myrtle.
Recipe: Aniseed Myrtle marinated feta
200 gr sheep’s feta, drained & pad dry on kitchen paper, cut into long slices of 1 cm thickness
1 tablespoon of Aniseed Myrtle powder
60 ml of a fruity olive oil
extra olive oil, about 60 ml to 120 ml to cover the feta slices
1. Heat the olive oil in a fitting cooking pot on medium heat until is it not too hot too touch.
2. Set aside. Add the tablespoon of the Aniseed Myrtle & mix well. Let the oil cool down.
3. When the oil is cool, pour the mix into a large bowl. Add the feta slices. Add enough olive oil to the pot so that the feta slices are covered with olive oil. Put the fitting lid on.
Shake the pot up & down so that the feta slices are covered into the aniseed olive oil mix.
4. Place into the fridge for at least 2 days.
5. After 2 days of marinating, the feta slices are ready to use. You can keep them in the fridge for a few weeks.
Recipe: Sandwich with aniseed myrtle marinated feta, grilled courgette slices & grilled aubergine slices.
Recipe: For 1 person
1/2 courgette, washed & cleaned, thinly sliced with a vegetable peeler, seeds removed
1/2 aubergine, washed & cleaned, seeds removed, thinly sliced with a vegetable peeler or a knife
about 50 gr of aniseed myrtle marinated feta
a bit of the aniseed myrtle infused olive oil from the marinade
1. Brush 1 half of the courgette & aubergine slices with a fruity olive oil.
2. Heat a large grill pan on high heat.
3. When the grill is sizzling hot, place the oiled courgette & aubergin slices on that side on the grill. Grill until don at one side. Now, turn them & brush the ungrilled side with the aniseed myrtle infused olive oil from the marinade. Grill until done & cooked trough.
Do the same with the rest of the slices.
4. Take your baguette & lay the pieces of the marinated feta on one side.
5. Top with grilled aubergine slices & top them with the grilled courgette slices.
The Aniseed myrtle doesn’t taste a lot of star anise. It is much milder & with a sweeter taste. Its taste is unique!
Now, a lovely dessert using The Pashmak Fairy Floss, saffron taste.
Fairy floss summer fruit dessert
Recipe: for 2 desserts
20 raspberries
10 blackberries
2 pieces of the Pashmak fairy Floss, saffron taste
1. Take 2 fancy see trough dessert glasses. Lay 10 raspberries side by side in the bottom of the glass.
2. Lay 5 black berries on top.
3. Lay a piece or 2 pieces of the fairy floss on top & serve!

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Posted in Recipes

Bagna with warm veal, sage, buffalo mozzerella, rocket & home made red pesto

I made this lovely sandwich today.

I had sage in my mini garden & wanted to use it. I also had veal in my fridge. I wanted a warm sandwich because it was raining outside.

Buffalo mozzerella goes beautifully together with sage, veal & rocket.
I made home made fresh red pesto to go with it. All the flavours work so well together!
Recipe: For 2 persons, each 1 bagna
* For the red pesto: ( you will get about 250 gr pesto, this is 1.5 little 170 ml jam pots )
Fresh cleaned basil, 10 gr
sundried tomatoes in oil, 135 gr, well drained, the oil saved
oil from the sundried tomatoes, 2 tablespoons
a fruity olive oil, 1 tablespoon
balsamic vinegar, 1.5 tablespoons
2 fat cloves of garlic, peeled & cut up into pieces
Parmesan cheese, 40 gr, grated
Pine nuts, 3 tablespoons, dry roasted in a pan for about 3 to 5 minutes, from time to time shake the pan so that the pine nuts are evenly browned, then a bit cooled off
the fruity olive oil: 2 tablespoons extra
* For the sandwich:
2 veal cuts, thinly sliced, about 125 gr for 2 persons
4 large sage leaves
1 ball of fresh buffalo mozzerella, well drained & sliced into thicker slices
fresh red pesto
1 handfull of rocket leaves
2 bagnas, horizontally cut into 2 ( or 2 little ciabatta rolls )
1. Preheat the oven to 200°C.
2. First make the red pesto. Take a medium bowl & take the basil leaves, torn them & place into the bowl. Add the drained sundried tomatoes, the garlic pieces, the balsamic vinegar, the 2 tablespoons of the reserved oil from the sundried tomatoes & the 1 tablespoon of the olive oil.
Now, add the 1.5 tablespoons of the balsamic vinegar. Add the grated Parmesan cheese & the 3 tablespoons of the roasted pine nuts. Mix well with a mixer or in a blender until it is smooth. Taste. It has to taste divine by now!!
3. I added the 2 tablespoons of the fruity olive oil because it was a bit too thick, just to loosen it a bit. I prefer my pesto thick.
If you want it looser, just add 2 or 3 tablespoons of the olive oil extra.
4. Now you can fill your 2 little jam pots with the pesto. Label it. You can put the pesto into the fridge & use it whenever you want. It will keep for about 2 to 3 weeks.
5. Now, for the sandwiches. Take a little non stick pan & heat up on high. Pour baking margarine in it. Add the veal slices. Season with pepper & sea salt. Fry until rosé. Fry on both sides. Set aside. Take the bottom side of the sandwiches. Smear 1 layer of the red pesto all over the base. Top that with rocket leaves, add the fried veal pieces on this, add 2 sage leaves & top with 1.5 slices of fresh mozzerella. Place these sandwiches under the grill & place the top of the sandwiches sliced side up under the grill.
6. Let it stand in the oven for about 6 to 8 minutes untill the cheese is a bit browned & a bit melted. Place the top on each sandwich & enjoy!!

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Posted in Recipes

My favourite ricotta sandwich

balsamic, strawberry & fresh sheep’s ricotta sandwich!

You know by now that I love ricotta, especially sheep’s ricotta!

I buy my sheep ricotta at the Southern market in Brussels, on sunday, at an Italian food shop. It is near the South station, ( Zuidstation ) in Dutch. I buy it fresh in 500 gr containers. Each one cost : 3.50 Euros.
What is ricotta?
Ricotta is originally no real cheese. It is a byproduct of cheese. It is made of the whey left behind. Ricotta is made from the whey that is cooked twice. So, sheep ‘s ricotta is made from the sheep’s whey that is cooked twice. Ricotta means: what is cooked twice.
There is cow’s ricotta & there is sheep’s ricotta. You can find the cow’s ricotta in almost every supermarket in town, like the Delhaize, the GB,… For 500 gr, you will pay about 1.20 Euros.
As you know by now, I prefer the sheep’s ricotta. It has more flavour & it is a lot more expensive.
How can you use ricotta?
Ricotta is lovely spread on home-made or sourdough bread & to top it with fresh fruit or honey.
You can use it in pasta sauces, to fill up cannelloni, to add to a pasta dish for a lovely taste, as a filling for pies, pastries, in desserts, baking,…
It is also lovely in combination with spinach, Swiss chard,…
yummy all the way!
Recipe: For 1 person, 1 slice of bread
1 thicker slice of bread, I prefer spelt bread or sourdough bread
a bit of minarine or butter ( unsalted )
A thick layer of fresh sheep’s ricotta
3 fat strawberries, cleaned, green stuff cut out & cut up in thicker slices
1 coffee spoon of your best Balsamic vinegar
1. Take your slice of bread.
2. Smear it with minarine or butter.
3. Smear a thick layer of the sheep’s ricotta, evenly onto the bread.
4. Arrange your slices of the strawberries on top.
5. Take your coffee spoon of the best Balsamic vinegar & drizzle it over your strawberries & the ricotta! Enjoy!!

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Posted in Recipes

Sophie’s smoked salmon & ricotta wraps


I made these lovely wraps yesterday! It feels like summer when you are eating them.

And I want spring & summer to be there!
I had some sheep ricotta in the fridge & thought that smoked salmon would go lovely with it!
Then I added rucola leaves & torn basil leaves. Every flavour combines beautifully.
It is lovely enjoyed with some good white wine like Mâcon Villages 2007, Blanc sec.
Recipe: 1 wrap per person
Ingredients: For 4 wraps
4 tortilla wraps
4 large tablespoons of fresh sheep ricotta
rucola leaves, cleaned, about 50 to 60 gr in total
fresh basil leaves, cleaned, 3 basil leaves per wrap, torn in pieces / so 12 basil leaves for 4 wraps
smoked salmon: about 150 to 200 gr for 4 wraps
1. Taka a plate & place 1 tortilla on it. Put water on all the tortilla. Dip the rest of the excess water off with kitchen paper.
2. Place in the microwave on the highest heat for 40 seconds.
3. Take it out of the microwave. The tortilla will not be hot.
4. Spread the ricotta all over the tortilla. Spread it out on all the sides.
5. Now, place the smoked salmon on top of the ricotta.
6. Now, on a horizontal line, place the rucola leaves on top of the salmon. Not too much because rucola is nutty & too much is too much. You want a subtile taste! So, spread the rucola evenly.
7.Then, add the 3 pieces of torn basil leaves, just above & under the horizontal line of rucola leaves, evenly spread.
8. Now, instead of rolling it up, fold the left side a bit into the middle of the tortilla & then fold the right side a bit into the middle & then roll the filled tortilla carefully up.
9. Take your rolled up tortilla & turn it over. Cut diagonal in 2.
10. Take a serving plate & plate up! Put 1 half on the plate & place the other half on top!!
Yum yum!! Don’t forget the wine!!

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Sophie's Smoked Salmon & Ricotta Wraps on Foodista