Torta Pasqualina. Kind of.


When I asked my friend what I should prepare for Easter, she was like, please do something to use those cooked eggs. I never know how to use them. There’re just too many…

Torta Pasqualina is a tipical Ligurian Easter dish. Mine is a bit fake. Somewhere in between my quiche recipe and spinach strudel. Normally the recipe uses filo pastry made of flour and olive oil. And there are artichokes, marjoram, onions and of cours lots of grana added to the base. Oh, and usually it’s a round tart. But hey, have fun playing with this one!


Ingredients (serves 4):

  • 1 pack puff pastry (rectangular)
  • 2 eggs
  • 100 g ricotta
  • 150 g feta
  • 400 g fresh spinach
  • 1 big garlic clove
  • 1 Tbsp olive oil
  • 4 cooked and pelled eggs
  • nutmeg
  • pepper
  • egg yolk/white for brushing


  1. Finely chop garlic clove. Heat one tablespoon of olive oil and quickly saute garlic (be careful not to burn it). When it starts to smell nicely, add fresh spinach. Cook until the most of the liquid has evaporated. Transfer into a strainer. Let cool and drain the excess liquid.
  2. Crumble feta using a fork, than mix with ricotta and eggs. Add spinach, season with nutmeg and pepper.
  3. Roll out puff pastry. Divide it in three parts lenghtwise, but don’t cut in.
  4. Put spinach mixture and cooked and pelled eggs in the middle part.
  5. Diagonally cut 2 cm wide stripes on both outer parts of the pastry.
  6. Fold the left and the right stripe towards the middle and press to stick. repeat lenghtwise to close up the pie.
  7. Brush with egg and bake at 200ºc (ventilation) from 20 to 25 mins.


This recipe was created as a part of a project for Spar Slovenija and their magazine Dobro zame.

Green pancakes with quick avocado & beet spread – gluten free


I started writing this blog because I wanted to give a healthy twist to those traditional dishes. Of course, since I got diabetes, I was mostly trying to find a neat solution to avoid sugar or at least finding an alternative for it. But in the end, everything is sugar. During digestion the food we eat will eventually turn into sugars. The question is how fast? My answer to this is balance. A meal that’s rich in fiber and protein, not only carbs, will rise your blood sugar level much slower and will make you feel full longer. And protein intake can sometimes be a huge problem for vegetarians. I say chickpea, people!

Chickpea is one of those superfoods for me. It has quite some carbs, to give you the energy, but also lots of fiber and protein. Chickpea flour has around 60% carbs, 20% protein and 15% fiber whereas cooked chickpeas will have round 30% carbs, 9% protein and 8% fiber.

When I first heard of Socca that funny word immediately caught my attention. For a reason. Farinata or Cade, as it is also called, is a chickpea pancake brought from Genoa to south of France, Nice and Toulon to be more precise. It’s a street food and there are some variations between the three, but the basic recipe for socca is:

300 g chickpea flour
500 ml water
2 Tbsp olive oil
1 tsp salt

The batter is poured into a large iron skillet and than baked in the oven at a really high temperature until golden brown.

So, I mixed a bit and came up with this broccoli chickpea gluten free pancakes, that are way better and certainly way healthier than the regular ones using plain white flour. The batter is less liquid so the pancakes will be slightly thicker, but they sure look nice and make a great contrast with the beet-avocado spread.



for the broccoli chickpea pancakes:

  • 100 g broccoli
  • 75 g chickpea flour
  • 2 eggs
  • 140 ml milk of your choice (I used oat milk)
  • 2 Tbsp oil
  • 1/3 tsp baking powder
  • 1/2 garlic clove
  • salt, pepper

quick beet and avocado spread
(or if you have more time)

  • 1 avocado
  • 1 medium size cooked beet
  • 1,5 tsp coriander seed
  • 1,5 tsp cumin seed
  • juice of half lemon
  • salt

tahini sauce (optional):

  • 1 big Tbsp tahini
  • 1Tbsp olive oil
  • 1 – 2 tsp lemon juice
  • 3 – 4 Tbsp water
  • salt

handful of spinach
goat cheese
roasted walnuts or hazelnuts


  1. Put all the ingredients in the blender an mix well. Let rest in the fridge for at least an hour.
  2. Finely grind coriander and cumin seeds.
  3. Using a hand blender mix all the ingredients for the spread.
  4. Bake the pancakes at medium heat in non-stick frying pan of 20cm in diameter until golden brown. Do not expect paper thin pancakes, they should be slightly thicker.
  5. Spread the beet and avocado on half of the pancake, fill with spinach, goat cheese, tahini sauce and some roasted nuts.

Green dream smoothie


It’s a wonderful day today. I haven’t seen a sun like that for some time now. Blue sky and warm light. Looking through my window, big grayish trees. Naked. Behind them, on the other side of the street, some colorful table cloths drying on the line and playing in the wind.

I remember my life from Paris… Everything was way too often so black and white. And gray. In the metro, on the street, people… Maybe that’s why I loved so much going to the african or indian quarters. And maybe that’s why I bought some colorful african fabrics that still hang from my wall today.

Life should be colorful. One way or another. I had my smoothie blender for couple of years now, but I think it was never in use as much as it is right now. I guess this Ljubljana’s gray screams for colors.



  • 1 banana
  • 2 handfuls spinach
  • 2,5 dl coconut-rice milk
  • 1 Tbsp hemp protein (optional)
  • 2 Tbsp hemp seed
  • 2 Tbsp coconut flakes


  1. Blend. Blend. Blend. 🙂