soberandhungry's Blog

we love wine, we love food and we love sharing

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Carb free pizza – cauliflower base

My exploration into cauliflower cheats just got serious! I have perfected a cauliflower pizza base – creating a pizza that looks and tastes great!

Pizza (1)



  • 1 cauliflower
  • 1 courgette
  • 2 eggs
  • 100g mature cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon mixed herbs
  • salt and pepper


  • 1 can chopped tomatoes
  • good quirt of tomato puree
  • 1/2 teaspoon chilli powder (optional)
  • 1 teaspoon garlic salt
  • sale and pepper


  • mushrooms
  • mozzarella
  • basil




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Porter Cake

I have a friend who loves cake and ale. There was only one cake that came to mind for her birthday; a Porter Cake. Yum.

Porter Cake


  • 175g butter, plus extra for greasing
  • 450g raisins
  • Grated zest (on the large setting) of 2 medium oranges and juice 1.5 oranges
  • 175g soft brown sugar
  • 200ml Sainsbury’s London Porter
  • 1tsp bicarbonate of soda
  • 3 beaten medium eggs
  • 300g plain flour
  • 1 tsp cinnamon
  • 1 tsp ginger

For the topping

  • 2 tbsp flaked almonds
  • 2 tbsp Demerara sugar


  1. Heat oven to 150C/fan 130C. Butter and line the base and sides of two tin loafs. Put the butter, raisins, orange zest and juice, sugar and porter in a large pan. Bring slowly to the boil, stirring until the boil, stirring until the butter has dissolved, then simmer for 10 mins.
  2. Cool for 10 mins, then stir in the bicarbonate of soda. The mixture will foam up.
  3. Stir the eggs into the pan, then sift in the flour and spice and mix well. Pour into the prepared tins, smooth the top with the back of a spoon and sprinkle with the flaked almonds and demerara sugar. Bake for 1 hour and cool in the tin for 15 mins, then turn out and cool on a wire rack.



Inspired by the BBC good food recipe:

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Cauliflower Rice

It is all the rage right now – Cauliflower Rice. Initially I was not sold. But we had a sad cauliflower in the fridge that we had neglected to plan into a meal so we decided to give in to the trend! It is really really tasty! If you are trying a low-carb diet or just want to look to reduce your calorie in take you should give it a go. I once watched a TV programme that said the cauliflower was in decline as the average household only eats one a year – so you are also helping the cauliflower farmers. Give it a go…1 cauliflower feeds two people…

Cauliflower Rice


  • A cauliflower
  • 1 x dessert spoon of cumin
  • a pinch of chilli powder
  • 1/2 a dessert spoon of coriander
  • olive oil


  1. Grate the cauliflower (you can also grate the stalk)
  2. Transfer to a bowl and add the spices and cover in oil – mix well
  3. Line a flat tray with a sheet of baking paper
  4. Spread it out to a thin, even layer
  5. Roasted the ‘rice’ at 200C for 15 minutes, mixing it in the tray halfway through cooking
  6. Serve up!

Cauliflower Rice2

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Mozzarella stuffed meatballs

This is a request that came in from my boyfriend. I am not sure where he saw them, but after some online research and a couple of attempts we now have this recipe down to a tee!

Makes around 20 meatballs – serves 6 



For meatballs: 

  • mozzarella
  • 500g lean minced pork
  • 500g lean minced beef
  • 4 slices of white bread – crusts removed
  • 1/2 cup semi-skimmed milk
  • 2 large eggs
  • 1 small finely chopped red onion
  • 3 garlic cloves
  • 2 tsp salt
  • 1/2 tsp pepper
  • mixed herbs to taste

For sauce:

  • can of tomatoes
  • seasoning
  • basil (to garnish)


  • Spaghetti (measure serving per person)


  1. Soak the bread in milk for 5 minutes
  2. Cut mozzarella into cm square cubes
  3. Mix all the other meatball ingredients together in a bowl, add the soaked bread to the mixture, incorporate together with hands
  4. Take a small golf-ball sized piece of meat and flatten. Add 1 x mozzarella square to the middle, wrap the meat around and roll into compact ball. Repeat until all the balls have been made (the balls are suitable for freezing if you do not want to cook them all)
  5. Fry off the balls until golden brown – only do 5 at a time so you can move them around easily. Set aside and repeat
  6. To create the sauce, but the tomato into a cooking pan and add the balls. Season well. Cover and allow to cook for 10 minutes
  7. Boil some water for the pasta. Once the 10 minutes is complete, uncover the balls and allow to cook down for a further 10 minutes. In this time cook the pasta
  8. Drain the pasta, add some sauce to the pasta and mix so covered. Plate up some pasta with 3-4 balls. Sprinkle with basil

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Trogir – Croatia – would not recommend a visit

For the last leg of our holiday we traveled to Trogir which is a short coach ride away from Split. We would not recommend that you visit the area if you have spent time in Split because Trogir is a smaller, less impressive and touristy version of the former.

We visited the number one restaurant according to TripAdvisor at the time Don Dino and were hugely disappointed by the set lunch. Although we ordered two different pasta dishes the sauces were the same, the gnocchi was hard and the feta salad should have just been called a feta plate and was really salty. It did not really hit the spot.

Luckily we stayed in a really lovely apartment Ulica Matije Gupca 25 which had a lovely outdoor courtyard. We made use of this for a few of our meals enjoying a takeaway pizza from Riva one night and a large picnic from Konzum (the local supermarker) on another.


Although the majority of the restaurants and cafes felt incredibly busy and bit ‘samey’ Café Bar Dovani is worth a visit for its ice cream Sundaes, one of which looks like Spag Bol!

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Grandma’s Polish Cake

Quite soon into our relationship I heard about a magical treat called Polish Cake; a childhood favourite of Dave’s, his uncle’s, auntie’s and cousin’s that their Grandma Moira used to make. As tall tales often go, when it came to anyone else trying to recreate this non-bake cake delight it would always fall shy of the legend. Several packets of Digestive Biscuits later we are a little closer and I have now joined the Polish Cake addicts (or chocolate crack as I refer to it). We have managed to get it ‘very good’ but we are still a stone’s throw away from Moira’s. The recipe below is for a large (approx 9″ x 12″) rectangular tin.

Polish Cake


  • 16 oz McVitie’s Digestive Biscuits
  • 2 large tablespoon Lyle’s Golden Syrup
  • 3 heaped dessertspoons Cadbury’s Drinking Chocolate
  • 1 heaped dessertspoon Cadbury’s Bournville Cocoa
  • 6 1/2 oz Stork margarine


  • 150 grams Dr. Oetker Dark Chocolate
  • 150 grams Dr. Oetker Milk Chocolate


  1. Line tin with tin foil.
  2. Crush biscuits in a large bowl using a rolling pin.
  3. Melt margarine, syrup, drinking chocolate and cocoa in a saucepan.
  4. Pour melted mixture over biscuits, coating and mixing thoroughly.
  5. Put mixture in tin and spread evenly, pressing down gently with a spoon.
  6. Leave in fridge while preparing the topping.
  7. Melt the chocolate over hot water and spread over the biscuit mixture.
  8. Leave to set and cut into 2 inch slices.

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Vis – Croatia – where to eat / best restaurant: Konoba Stončica

After a couple of nights in Split we embarked on our next adventure to Vis the farthest inhabited island off the Croatian mainland. The ferry took a couple of hours and as we entered the harbour we were both pretty chuffed that we had decided to visit. Vis is stunning.

The island itself is not huge with an area of 90.26 square kilometres but it felt like there was a lot to do and the size of the island makes it accessible for exploration! All around the edges of the island are small intimate beaches and our host had recommended a small sandy beach which stood out amongst the pebble beaches we had become accustomed to in Croatia. This adventure led us to discover Konoba Stončica which was our favorite find on the island.

We rented bicycles to get there and where feeling pretty parched as we manoeuvred our way down the side of a hill to lock up our bikes.  Only intending to stay for a drink our eyes were drawn to the food and we stayed for 3 hours! Here we discovered some delicious Croatian Rose that we later discovered was a highly rated brand, the best Octopus Salad we have ever had and Croatian’s can cook potatoes as well as my mum’s Sunday Roasties. Again, the fish came out on a silver plate and they only had the freshest in stock (some items on the menu were not available because they had not been caught) and again we feasted on the best seafood that the Dalmatian sea had to offer. The total bill came to 575.00kn (2 people). After the meal we enjoyed some snorkelling in the sea.

TripAdviosr’s no 1 restaurant at the time of publishing this post is Roki’s. They specialize in ‘Peka’. A Peka is a large metal baking dish with a bell-shaped dome lid. It is used to cook food in an open fireplace, with hot coals and embers placed on top of the dome for even, slow cooking. You need to book 3 hours in advance and we chose the lamb. All the vegetables where freshly plucked from their gardens and their wine is home-made. The restaurant is situated in the heart of Vis and the owner will arrange a car to pick you up. It is worth a visit if you have the time. The total bill came to 496.12kn (2 people)

Some other useful notes if you are off to Vis:  

  • Outdoor Cinema: for 25kn you can sit out under the stars and watch one of the latest blockbusters (in English with Croatian subtitles, need a total of 8 people for the film to show)
  • Rent a bike: to get to all the beaches
  • Rent a Scooter: to get to Komiža which is the other side of the island. Ride through all the vineyards that make up 20% of the arable land
  • War History: we did not find the time to do it, but Vis is island steeped in war history. As well as tours revealing Vis’s secrets, there is a World War Two US bomber at the bottom of the ocean if you are into Scuba Diving. One for our to do list next time.