black and white rectangle showing a beetroot



Beetroot is another winter vegetable.

It is well known as a Super food. Fresh beetroot leaves can also be eaten as well as the root.

It is rich with antioxidants and fiber. Beetroot juice has an infinite amount of health benefits.



This salad is colorful, rich in flavor and so easy to make.



Serves 4

Beetroot (sliced)   100 g

Celeriac (sliced) 100 g

Rocket salad 100 g

Baby spinach 100 g

Parmesan cheese (shaved) 60 g

Walnuts (toasted) 30 g

Goat cheese (fresh) 80 g

Orange zest (grated) 1

Fresh parsley (chopped) 30 g


For the Lemon & Balsamic vinegar dressing:

Whisk 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.



Step 1: Wash, drain and patted dry spinach leaves and rocket salad, set aside.

Step 1: Peel the beetroot, and with the help of a Mandoline slice it very thinly, watch your fingers!

Place it on a plate and season it with the dressing, refrigerate for 4 hrs.

Step 3: Peel Celeriac and slice it as you did with the beetroot.

Step 4: Place the celeriac on a plate and season it with the dressing using half, refrigerate for 4 hours to allow the flavours to be absorbed.

Step 5: Toss the rest of the ingredients in a bowl with as much dressing as required. Cover a plate with the thinly sliced Beetroot and Cereriac so that you cannot see the plate underneath. Place the salad heaped in the centre so you can see a border of the Beet and Celeriac. Serve immediately.

black and white rectangle showing two slices of lemon

Pork Tenderloin


To start with it’s delicious, probably the most delicious meat ever and surprisingly has more health benefits than people know. Although as with every red meat it should be eaten in moderation. It is a lean meat, and it has less fat content than chicken.

For those of you who work out, pork tenderloin contains high levels of protein, to give you that energy boost.




Serves 4

Pork tenderloin   700 g

Garlic cloves (sliced) 3

Portobello mushrooms (sliced) 500 g

Shallot (sliced) 6

Thyme 3 branches

Marjoram 3 branches

Anchovies fillets 4

Red wine 125 ml

Sage 4 leaves

Bay leaves 1 leaf

Rosemary 1 branch

Fresh parsley (chopped) 30 g

Extra virgin olive oil

Salt & pepper



Step 1: In a frying pan with a little oil at medium heat, cook 1 garlic clove and the shallot until golden.

Step 2: Add the anchovies, thyme, marjoram and cook for 2 minutes, bringing the pan to a high heat, add the mushrooms, season, and cook for 10 minutes. Add parsley and set aside.

Step 3: Preheat the oven at 180°C.

Step 4: In another frying pan with a little oil at medium high heat, add the sage, rosemary and bay leaf, add the pork tenderloin and sear each side for 2-3 minutes and season. On a high heat add the red wine, letting it almost evaporate then add the mushrooms and put it in the oven for 30 minutes.

black and white rectangle showing a spring onion



Cod is present in the cold deep waters of the Irish coasts. Let us Italianize it with this simple traditional cherry tomato and olive sauce.

It is loaded with vitamins and rich on Omega-3.




Serves 4

Olive oil extra virgin

Cod fillets 500 g

Red onion (sliced) 80 g

Garlic cloves (chopped) 4

Thyme 1 branch

White wine 125 ml

Fish stock 125 ml

Black olives (pitted) 50 g

Cherry tomatoes (halved) 200 g

Lemon zest (grated) 1

Almond flakes (toasted) 30 g

Fresh parsley (chopped) 30 g



Step 1: In a large frying pan with a little olive oil, braise the garlic on a low/medium heat until gold in color then add the red onion and thyme and continue cooking for a further 5 minutes.

Step 2: Increase the heat, and then add the fish fillets to the pan. After 2 minutes turn over and then cook for a further 2 minutes.

Step 3: On a high heat add the white wine, letting it almost evaporate. Then add the tomatoes, olives and fish stock, season and leave it to simmer on a low/medium heat for a further 8 minutes.  


To be served hot sprinkled with almonds, parsley and lemon zest.

black and white rectangle showing seaweed



Seaweed is abundant on the west coast of Ireland. The ultimate in super foods and it is rich in minerals. If you have not heard of it yet then you need to get up to speed as I have converted many people to loving this dish at my table. You can find seaweed in most health food stores, keep your eyes peeled as it is popping up everywhere. Great fiber for those of you trying to clean out the Christmas indulgences.

Serves 4
Samphire seaweed 150 g
Alga Dulce seaweed 100 g
Lamb lettuce 100 g
Sun-dried tomatoes (chopped) 100 g
Red onion (sliced) 60 g
Green olives (pitted and halved) 60 g
Pine nuts (toasted) 50 g
Capers (rinsed and chopped) 30 g
Radish (sliced) 50 g
Parsley (chopped) 30 g

Lemon juice 100 g
Lemon zest (grated) 5 g
Dijon mustard 25 g
Honey 20 g
Water 5 ml
Extra virgin olive oil 220 g
Mix all the dressing ingredients in a blender until well emulsified and add salt and pepper to taste.

In lots of water, wash and drain the samphire seaweed and lamb lettuce, pat dry and set aside.
If you are using dry Alga Dulce then rehydrate for ten minutes in cold water, pat dry.
In a large bowl, gently mix all the ingredients together. You’re done! Ready to eat.


Vita Italiana @ Vision Creative Studio
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Ph: (01) 50 42117 Email: [email protected]

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