Insomnia Sourdough Stromboli….

A while back, I was going through a bit of an insomniac phase, but this, somewhat, worked in my favour, as I had loads of time to cook! My insomnia stromboli is a piece of delicious outcome from a not so very nice condition! I really hope someone tries the recipe, because it is very good! Very, veeeery good!

Most of the recipe is up to you! I did this the way I live! Feel free to add more of everything if you want!


  • 300g of wholemeal strong flour
  • 120ml of luke warm water
  • 100g of sourdough starter
  • 130g of Mozzarella
  • 70g of mature cheddar
  • 8 slices of jamon iberico
  • Tomato Sauce (I made my tomato sauce from scratch, so I won’t bore you with the details… do it however you want!)


  • Mix the flour, water and sourdough started and knead until smooth. Leave it resting overnight until at least double the size. As you may know, sourdough takes a long time to raise;
  • Roll out the raised dough. Leave it about 1cm thick;
  • Spread the tomato sauce over the dough, as in pizza;
  • Spread out the mozzarella, the grated cheddar and the jamon evenly and in layers. Leave a 2cm edge around the dough;
  • Roll up the dough and fold in the ends;
  • Leave the stromboli resting for a few hours to rest in a warm place. This will further raise the dough;
  • Place on a well oiled baking tray and bake for 20 mins on a pre-heated oven at 210C/mark 7.
  • Well, enjoy!!! It is very good to have with coffee!

Just a delicious meal!! Rice a Piemontese with rib eye steak a parmigiana

And now…… in english!

It’s a bit of a long story, which I will make short… One of my housemates found £140 in our guest bedroom and after asking around if we could find the owner, noone came forth, so we decided to split the money! So, i treated myself to a very nice meal! Uhuuuu!

Rice a Piemontese:


  • 1 mug of white basmati rice;
  • 1 mug of water;
  • 1 mug of milk;
  • 1 mug of single cream;
  • 1 large onion;
  • 1 tablespoon full of butter;
  • Garlic to taste (the more, the better in my opinion);
  • Salt to taste;
  • 120g of mozzarella cheese;
  • 120g of grated parmigiano-reggiano.


      Place the water and milk in a sauce pan and bring it to boil;
      Fry the onion and the garlic with the butter in a pan (don’t do it in a frying pan!);
      After the onion is fried, add the rice and salt and mix a little;
      Add the water and milk to the rice and leave it to cook for about 20 minutes. If it dries and the rice is still not cooked, add a little more milk;
      After the rice is ready, place it in a glass over dish;
      Add the mozzarella and the cream to the rice and mix very well;
      Add the parmesan on top and place it in the over until the cheese is brown.

Now, for the beef a parmigiana;


  • One steak per person, this recipe is for two steaks;
  • 4 large tomatoes, chopped and seedless;
  • Chopped mushrooms (another thing that, the more, the better!);
  • 1 large onion, chopped;
  • 1 beef stock cube;
  • 1 tablespoon with of tomato extract;
  • A little chopped bacon;
  • 1 garlic clove in pasted in salt;
  • Salt and garlic to taste (for the sauce)
  • 60g of parmesan cheese, grated;
  • Oregano.


      Season the beef with the salt/garlic paste and fry it on olive oil, in low heat;
      While the beef is getting ready, fry the bacon, onion and the mushrooms in a sauce pan with the stock cube and add the tomato;
      Mix well until the stick cube dissolves and simmer it;
      Add the tomato extract, salt and garlic to taste;
      Leave it in low heat until the desirable consistency is achieved;
      In an oven dish, place the beef, a layer of sauce and a layer of parmesan cheese;
      Add some oregano on top and put it in the oven until the cheese melts.

And it’s ready!!! ENJOY!!! Eat it with some salad! It is really good!