Pizza with chèvre, Jamon serrano and honey, a symphony of different taste that plays well together and complement each other instead of just lie there as additions to one and other.

Make a pizza with thick bottom, tomato sauce, Jamon serrano, chèvre, mozzarella and fresh oregano. How much of each is up to the chef

Let it cook in an oven in 225degrees celcius in about 15 minutes, check if its perfect and put it on the stove for cooling.

When serving, put honey in a little bowl and dip the pizza slices. The flavours of the honey, chèvre and serrano marry really well and makes it food for gods.

Pizza sallad is, in my mind, best if made of young cabbage, oil, vinegar, salt and citrus peppar and aged 24 hours.

Remember, it should look tasty and be cooked with love and fresh and quality ingredients. Dont forget to enjoy it together with vegetables and something good to drink

A tip is to cool the pizza down, slice it into small pieces and serve it as hors d'oeuvres.

And as always, cook with love!

Enjoy your meal!

So when you have eaten your pizza, did you think of why there where bo recipe above?

Because I wanted you to be creative and cooking is a good way of starting the juices flowing in other parts of the brain than the logical which is, if seen from a professional point of view, good for your personal development.

When you get both parts of the brain to work more you will be able to see things from more perspectives with more solutions.

So start cooking more without recipes, being creative and going on feeling instead of measurements and you will be able to offer a wider and deeper range of qualities.

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And not only with the color of love, also cook with some love (more in post http://hrahk.se/post/2010/01/08/Cooking-with-love.aspx )

The organisation Slow Food (http://www.slowfood.com ) offers good ideas about slow food and what its all about.

So why not start using the beautiful iron pots from Le Creuset, Staub (the one in the photo is a Staub) and of course the proud swedish manufacturer Skeppshult to have something beautiful to rest the eyes on when cooking slow, which iron pots are really good for.

Its not just good for the fact that you can cook slowfood, with iron pots you can also get some iron into the food (not big chunks but tiny pieces that you cant see) which is something we all need. This is of course in pots not enamelled.

Another good thing with iron pots is that, if you give them good care and love, they will probably be a kitchen partner for the rest of your life.

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Use salt in your food and be aware of the facts that to much of it could give high blood pressure.

Season more and you will not need as much salt as usual

Use fresh herbs and discover a world of good taste, try new ways to cook and discover another world of craftmanship.

Remember that you do need salt but dont see it as a god nor a devil.

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