Foodie Dasha Channel

Foodie Dasha Channel Easy recipes & a bit of lifestyle

01/29/2026

Heart-shaped pizza time 🙂‍↕️🍕

I made two pizzas - one classic Margherita and one version inspired by Diavola (but not exactly it).

The dough recipe is based on an Italian chef’s recipe by Gennaro Contaldo, while the toppings are Italian classics with my own improvisation.

Dough Ingredients:
Flour (all-purpose) ~ 470 g
Dry yeast – 7 g
Water (room temperature) – 325 ml
Salt – 2 tsp

Toppings:
Mozzarella - 140 g
Tomato Passata - 3 tbsp
Fresh basil - to taste
Spianata piccante - to taste
Olive oil - 2 tbsp
Parmesan cheese – 1 tbsp

Instructions:
1. Mix the dry yeast with the room-temperature water, stir well, and let it sit for about 5 minutes.
2. In a large bowl, mix the flour and salt, then add the yeast mixture. Mix everything together and knead the dough for about 10 minutes until smooth and elastic. At first, the dough will stick to your hands, but the more you knead, the less sticky it becomes. If necessary, you can add a little extra flour while kneading.
3. Divide the dough into four equal pieces. Place them on a lightly floured surface, dust a little flour on top, cover with a kitchen towel, and let rise in a warm place for about 2 hours. I usually use a turned-off, closed oven.
4. Once the dough has risen, gently stretch it with your hands into a heart shape and form small edges around the pizza.
5. For the first pizza, spread a thin, even layer of tomato passata on top (don’t use too much sauce) and drizzle with olive oil. Sprinkle with parmesan, then add mozzarella and fresh basil. Bake in a preheated oven at 220°C (430°F) for 10 minutes, then turn on grill mode and bake for another 5 minutes until the crust is nicely browned. Keep an eye on the pizza, as baking time may be shorter depending on your oven.
7. For the second pizza, repeat with tomato passata and olive oil, then add mozzarella, spianata piccante, and a little parmesan. Bake the same way: 10 minutes plus 5 minutes with grill mode.
8. Finish both pizzas with fresh basil, serve warm, and enjoyy!

01/15/2026

What’s your current breakfast obsession? 😋

My favorite breakfast right now is a crispy potato pancake.
Perfect with an egg for extra protein, or just as good on its own.
Simple, comforting, and seriously good.

Ingredients (for two potato pancakes):
Potatoes – 600 g
Flour – 2 tbsp
Egg – 1 pc
Salt – 1 tsp
Black pepper – ½ tsp

Instructions:
1. Peel and wash the potatoes, then grate them using a fine or medium grater.
2. Add the egg, flour, salt, and black pepper. Mix well until the mixture is smooth and evenly combined.
3. Heat a pan with olive oil and fry the pancakes on both sides for 4–5 minutes, until golden and crispy.

Top with a fried egg (optional), Greek yogurt or sour cream, or your favorite dips and vegetables.

Enjoyy! 🤍

01/11/2026

Creamy tomato pasta with burrata ☺️🍝

Ingredients (for 2 servings):
Shallot – 1 medium
Cherry tomatoes ~ 20 pcs
Garlic – 2 cloves
Tomato paste – 1 tbsp
Heavy cream – 180 ml
Salt – 1 tsp
Black pepper – 1 tsp
Chili flakes – 1 tsp
Fresh basil – a small handful
Pasta of your choice (rigatoni, tortiglioni or any you like) – 180–200 g
Olive oil – 1 tbsp
Parmesan – 1 tbsp
Burrata – 1 pc

Instructions:
1. Finely chop the shallot, mince or press the garlic, and cut the cherry tomatoes in half.
2. Heat olive oil in a pan over medium heat and cook the shallot until soft.
3. Add the garlic and cook for about 30 seconds.
4. Add the cherry tomatoes and cook them for about 7–10 minutes, until soft and saucy.
5. Add the tomato paste and cook for about 1 minute, then pour in the heavy cream. Season with salt, black pepper, and chili flakes. Let it simmer gently.
6. Cook the pasta in salted water until al dente. Reserve a little pasta water.
7. Add the cooked pasta to the sauce, plus a splash of pasta water if needed.
8. Add fresh basil and toss everything together.
9. Serve with burrata on top, drizzle with olive oil, and finish with grated parmesan.

Enjoyy!

12/20/2025

Finnish creamy salmon soup 🍲

I loved this soup when we used to travel to Finland a lot. Cooking it every winter has become a little tradition for me, and I’m so happy it has stuck 🦦

Ingredients:
Water – 1.4 L
Salmon fillet – 500 g
Potatoes (skin on) ~ 500 g
Carrot – 1 medium
Leek – ½ pc
Black peppercorns – 10 pcs
Salt – about ½ tbsp, or to taste
Cream – 250 ml
Fresh dill, finely chopped – ½ cup

To serve: rye bread

Instructions:
1. Wash the potatoes and dice them (do not peel). Peel and slice the carrot and leek.
2. Bring the water to a boil and add the black peppercorns.
3. Add the carrot and cook for 5 minutes.
4. Add the leek and potatoes and cook for 10–15 minutes, until the vegetables are tender.
5. While the vegetables are cooking, cut the salmon into cubes.
6. Add the salmon and cream to the pot, bring to a gentle boil, and cook for 5–7 minutes.
7. Lower the heat, add the finely chopped dill and salt. Taste and adjust seasoning if needed.
8. Let the soup rest for 5–10 minutes.

Serve hot with rye bread.

Enjoyy!

12/17/2025

Creamy chicken alfredo 🤤

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