P!nk soup - cold beetroot soup

Ok this soup isn't related with singer Pink. We actually call it saltibarsciai, which means cold beetroot soup and it doesn't sound tasty. So some Erasmus students named it pink soup and now, when needed to present this soup to foreigners, I always say that I'm going to cook pink soup. Sounds tastier ;)
This soup was and is traditional spring/summer soup in Lithuania. With this soup me and my mom always start summer. This time we did it little bit to early - we still don't have fresh potatoes (ok, we have "fresh ones" from Holland) and fresh beetroots, but it's OK sometimes to cheat a little. I was so happy to see fresh dills and cucumbers that I immediately wanted to do this soup. Too we had very fresh eggs. It was so delicious! If you eat Tzatziki - try this soup, even small amount. It's really refreshing during hot summer days. Use the best ingredients you have.

4 portions:
0.5 kg fresh potatoes
2 eggs
1 liter of kefir or plain natural yogurt
250 ml preserved chopped/grated beetroots or cooked beetroots (about 2 medium)
1 long cucumber
few stalks of spring onions
fresh dills
salt

Wash your potatoes with brush (or peel them if they have thick skin). Cut them to 2-4 parts, then put in the pot and cover with water. Cook until tender (about 15-20 minutes).
Hard boil your eggs (about 10 minutes).
During this time in a bowl mix together kefir with preserved beetroots. If your beetroots are just cooked - grate them with coarse grater and then mix it with kefir. Add 2-3 spoons of water if it looks to thick.
Chop cucumber to small pieces and add to kefir-beetroot mix. Chop dills and spring onions and add them too.
Cool boiled eggs and peel then. Then chop them coarsely and add to kefir-beetroot mix.
Add pinch of salt.
Serve with hot boiled potatoes.

Enjoy :)

Hawaiian pizza

 This type of pizza is my all time favorite. Passion for it started many years ago, when my BFF shower me in local pizzeria with chicken and pineapple. Since then I can't resist and first pizza in any bar which I'm looking for is Hawaiian.
The dough for this pizza is amazing - my pizza goes out always bit crunchy on the bottom and soft on top. If you never prepared your own pizza base - give a try with this one. I promise - you won't regret. Also prepared base can be freeze and kept in the fridge for month until needed.
And just 2 days ago I found out that this pizza was invented in Canada by Greek! Amazing isn't it?

4 medium pizzas:
Dough:
250 ml milk
2.5 cup (625 ml) strong bread flour (type 550)
5 g active dry yeast
1 tbsp sugar
0.5 tsp salt
5 tbsp olive oil + extra for greasing

Topping:
4 tbsp very good tomato sauce (with at least 48% of tomato paste would be the best)
120 g grated yellow cheese (like Gouda)
8 tbsp canned pineapple pieces
4 big slices of pork ham
Mediterranean spice mix (basil, oregano, thyme, marjoram, pepper, savory, garlic)

Prepare dough:
Heat milk in a pot, but don't boil. Add it in stirring bowl.
Add to the same bowl flour, yeast, sugar, salt and 5 spoons of olive oil. With mixer prepare little bit sticky dough. Lightly coat it with oil. Cover bowl with cling film and put aside in a warm place for one hour.
Pizza:
Heat oven up to 220 C/440 F.
Split prepared dough in to two parts. Dust table lightly with flour and roll one piece of pizza. Transfer pizza base to the baking pan with baking paper.
With spoon add 2 table spoons of tomato sauce and cover pizza. Add grated cheese, then top with pineapple pieces and slices of ham. Sprinkle with spices.
Bake in the middle rack for 10-12 minutes until golden and cheese is melted.

Enjoy :)

Clouds magazine - Spring issue!

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