HeartEats by Luisana (2026)

11/03/2026

𝙂𝙧𝙚𝙚𝙠 𝙔𝙤𝙜𝙪𝙧𝙩 𝙋𝙞𝙯𝙯𝙖 𝘿𝙤𝙪𝙜𝙝
(𝙉𝙤 𝙔𝙚𝙖𝙨𝙩, 𝙉𝙤 𝙍𝙚𝙨𝙩 𝙏𝙞𝙢𝙚)

Ingredients
• 400 g self-raising flour
• 400 g Greek yogurt (I used 0% fat)
• 1 tbsp salt
• 2 tbsp oregano
• 3 tbsp olive oil

Method
1. In a large bowl, combine the self-raising flour, Greek yogurt, salt, oregano, and olive oil.
2. Mix everything together with a spoon until the ingredients start to come together.
3. Transfer the mixture onto a work surface and knead with your hands until you get a smooth, soft dough.
4. Shape the dough into your pizza base and place it on a baking tray or pizza stone.

Add your favourite sauce and top with any ingredients you like. I made mine with a cheesy stuffed crust for extra indulgence. Super delicious and healthier pizza 🙏❤️

28/02/2026

𝑭𝒓𝒆𝒔𝒉 𝑹𝒊𝒄𝒐𝒕𝒕𝒂 𝑷𝒂𝒔𝒕𝒊𝒆𝒔 🤍
Would you have these for breakfast? 🥧
Recipe below ⬇️⬇️

𝑺𝒉𝒐𝒓𝒕 𝑪𝒓𝒖𝒔𝒕 𝑷𝒂𝒔𝒕𝒓𝒚

500g Soft Flour
2g Salt
250g Butter/ margarine
100ml water

𝑹𝒊𝒄𝒐𝒕𝒕𝒂 𝒇𝒊𝒍𝒍𝒊𝒏𝒈

400g Ricotta
2 Eggs
100g Parmesan cheese
10g Parsley chopped
Pinch of Salt and pepper

𝑴𝒆𝒕𝒉𝒐𝒅:
• Sieve the flour and salt.
• Rub in the fat to achieve a sandy texture.
• Make a well in the centre.
• Add water to make a firm paste.
• Handle as little and as lightly as possible. Refrigerate until firm before rolling.

Ricotta filling:
• Combine all the ingredients together into a smooth mixture.

27/02/2026

Golden, creamy 𝑹𝒊𝒔𝒐𝒕𝒕𝒐 𝒂𝒍𝒍𝒂 𝑴𝒊𝒍𝒂𝒏𝒆𝒔𝒆 infused with saffron and finished with butter, Parmigiano and fresh herbs.
Served with tender ossobuco for that rich, comforting finish.

Simple ingredients. Timeless Italian flavour. 🇮🇹💛

🌻 𝑹𝒊𝒔𝒐𝒕𝒕𝒐 𝒂𝒍𝒍𝒂 𝑴𝒊𝒍𝒂𝒏𝒆𝒔𝒆 🌻

Served with Ossobuco
Serves 4

Ingredients
• 320g Arborio or Carnaroli rice
• 1 small onion, finely chopped
• 3 tbsp olive oil
• 100g butter (50g at the start, 50g for mantecatura)
• 100ml dry white wine
• 1 generous pinch saffron threads
• 1–1.2 litres hot chicken stock
• 75–100g Parmigiano Reggiano, freshly grated
• Salt and freshly ground black pepper
• Fresh parsley, finely chopped
• Fresh chives, finely chopped
• Cooked ossobuco, for serving

⸻
Method

1. Keep the chicken stock hot in a saucepan.
2. Heat the olive oil and 50g butter in a wide, heavy-bottomed pan over medium heat.
3. Add the finely chopped onion and saffron threads together. Sweat gently until the onion becomes soft and translucent, allowing the saffron to release its colour and aroma. Do not allow the onion to brown.
4. Add the rice and stir continuously for about 2 minutes until the grains are well coated and slightly translucent at the edges.
5. Pour in the white wine and allow it to reduce completely.
6. Add 500ml of hot chicken stock and stir continuously. Once mostly absorbed, continue adding one ladle of hot stock at a time, stirring constantly and allowing each addition to absorb before adding the next.
7. Cook for approximately 18–20 minutes, until the rice is al dente and the risotto has a creamy consistency.
8. Remove from the heat and add the remaining 50g butter and the grated Parmigiano. Stir vigorously until smooth and glossy.
9. Season with salt and freshly ground black pepper, then fold through the chopped parsley and chives.
10. Allow the risotto to rest for 2–3 minutes before serving.
11. Spoon onto warm plates and serve with cooked ossobuco.

25/02/2026

𝑹𝒖𝒔𝒕𝒊𝒄 𝑷𝒐𝒕𝒂𝒕𝒐, 𝑻𝒐𝒎𝒂𝒕𝒐 & 𝑶𝒍𝒊𝒗𝒆 𝑭𝒐𝒄𝒂𝒄𝒄𝒊𝒂
Soft, airy dough generously drizzled with olive oil, topped with tender potatoes, juicy cherry tomatoes, olives and fresh rosemary, baked until golden and crisp on the edges

🍅𝑹𝒖𝒔𝒕𝒊𝒄 𝑷𝒐𝒕𝒂𝒕𝒐, 𝑻𝒐𝒎𝒂𝒕𝒐 & 𝑶𝒍𝒊𝒗𝒆 𝑭𝒐𝒄𝒂𝒄𝒄𝒊𝒂 🥔

STARTER DOUGH

40g fresh yeast
180ml water at 37°C
225g strong flour
15g sugar

MAIN DOUGH

855g strong flour
30g sugar
20g salt
540ml water at 37°C
180ml olive oil

TOPPINGS

3–4 potatoes, parboiled & thinly sliced
Cherry tomatoes, halved
Red onion, sliced
Black or Kalamata olives
Fresh rosemary
Extra olive oil
Flaky salt

⸻

METHOD
1. Slice the potatoes thinly. Place in cold salted water, bring to the boil and cook for 5–7 minutes until just tender but still holding shape. Drain well and allow to steam dry.
2. For the starter dough, dissolve yeast in warm water. Add flour and sugar, mix well, cover and leave to ferment for 30 minutes.
3. Sieve flour, sugar and salt into a mixing bowl. Add water followed by the starter dough and mix slowly. Gradually add olive oil and mix until smooth and elastic. The dough should be soft and slightly sticky.
4. Cover and prove for 1 hour until doubled in size.
5. Lightly oil a large baking tray. Transfer the dough into the tray and gently stretch to fit. Rest 20–30 minutes if needed.
6. Drizzle generously with olive oil and press fingers firmly into the dough to create deep dimples.
7. Arrange parboiled potatoes, cherry tomatoes, onion, olives and rosemary on top. Lightly drizzle again with olive oil and sprinkle flaky salt as desired.
8. Prove for 30 minutes.
9. Bake at 230°C for 25–30 minutes until golden and crisp around the edges.

24/02/2026

STOP throwing these away 👏🥔
Potato peels = crispy gold.
Wash- Dry properly.
Toss in olive oil, salt & pepper.
Air fry 15 mins.

That’s it. Zero waste. Maximum crunch 🤍

23/02/2026

𝐌𝐢𝐧𝐞𝐬𝐭𝐫𝐨𝐧𝐞

Green Beans cut in diamonds
Potatoes,
2 Tomatoes (Blanched & diced)
Onions, chopped
Carrots, cubed
Turnips, chopped
Celery Stalk, half rounds
Leeks, half rounds
Garlic, minced
Bouquet Garni (leeks, thyme, bay leaf, parsley stalk, celery leaves)
Butter
Bacon
Pasta
Tomato Puree
Flour

Method

1. Tie the leek, thyme, bay leaf, parsley stalks and celery leaves together with kitchen string to form a bouquet garni.
2. Blanch tomatoes briefly, peel, deseed, and dice. (Set aside)
3. Render the bacon in a pot over medium heat until lightly browned
4. Remove the bacon so it stays crispy. Set aside.
5. Add in some butter, onions, half round leeks, celery, garlic, and carrots and sweat gently.
6. Toast the flour for 1-2mins, then add the tomato paste.
7. Add vegetable stock, the bouquet garni, turnips and potatoes.
8. Let simmer until vegetables are nearly tender. Make sure to scoop out any fat or impurities.
9. Add the green beans, leeks and pasta and cook until pasta is al dente. Discard the bouqet garni.
10. Serve in a bowl, sprinkled with croutons, bacon and diced blanched tomatoes.

21/02/2026

𝐃𝐨𝐮𝐠𝐡𝐧𝐮𝐭𝐬

(Approx 12 donuts)

Ingredients:

500g Strong flour
25g Yeast
250ml Milk (scalded and cooled to 40°C)
60g Butter
2 Eggs
5g Salt
60g Sugar
500g Caster sugar
250g Raspberry Jam

Directions:

1. Sieve the flour.
2. Dissolve the yeast in half the milk and add enough of the flour to make a thick batter, cover with cling film and place in the prover to ferment.
3. Rub the butter into the rest of the flour.
4. Beat the eggs and add the salt and sugar.
5. When the batter has fermented, add to the flour together with the liquid.
6. Mix slowly for 5 minutes to form a soft dough.
7. Place in a lightly oiled bowl, cover with cling film and prove for 1 hour at 26°C.
8. Knock back the dough and knead on the table, rest for 10 minutes before processing.
9. Scale the dough into 60g pieces.
10. Roll into balls and make a hole in the dough using a rolling pin.
11. Prove on an oiled paper-lined tray.
12. When proved, carefully place in a deep fat fryer at 180 °C.
13. Turn over when coloured on one side and fully cook.
14. Drain well on absorbent paper.
15. Toss in caster sugar.
16. Make a small hole in one side and pipe in the jam.

NB - The caster sugar can be mixed with ground cinnamon.

21/02/2026

𝑪𝒉𝒊𝒍𝒍𝒊 𝑶𝒊𝒍 𝑹𝒆𝒅 𝑪𝒖𝒓𝒓𝒚 𝑾𝒐𝒏𝒕𝒐𝒏 𝑹𝒂𝒎𝒆𝒏

4 packs Ramen Naadles
20 frozen dumplings
Lime juice & Zest
2 tbsp neutral oil
2 Tbsp Tahini
6 cloves garlic, minced
1-1/2 tsp Sesame oil
2 tsp Ginger paste
4 tsp Sugar
BoK Choy (2 or 3 leaves)
2 Tbsp Coriander Stems
4 Tbsp Thai Red Curry paste
4 Cups Chicken Stock
2 Cups Coconut Milk
4 tsp fish sauce

GARNISH with:

2 Chillies, sliced
2 tsp Chilli Oil
Coriander
2 Spring Onions
Crispy Onions (optional)

DIRECTIONS:

1. Heat oil in a large pot.

2. Add garlic, ginger: Sauté until fragrant. Add coriander stems (Cook for 60 sec)

3. (In the meantime boil the Bok Choy separately and set in on kitchen paper.

4. Stir in the Red Curry paste & cook for 1-2 minutes until aromatic.

5. Pour in the chicken stock & coconut milk bring to a gentle simmer.

6. Add fish Sauce, Sugar. Taste & adjust seasoning.

7. Meanwhile , in a separate pan steam the frozen dumplings and cook until they become crispy. Set aside.

8. In a separate pot of boiling water cook the Ramen noodles & set aside.

9. In a small bowl add 2 Tbsp Tahini with some soup & whisk. Then add it to the soup and add the sesame oil. Stir well.

10. Finally add the Lime juice & zest& cook for an extra 5 mins

11. Ladle broth over the noodles & dumplings

12. Garnish with coriander, chillies, spring onions, chilli oil and crispy onions.

HeartEats by Luisana

11/03/2026

28/02/2026

27/02/2026

25/02/2026

24/02/2026

23/02/2026

21/02/2026

21/02/2026

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