I am encouraged every time I browse for recipes on Facebook, other sites, and all the TV cooking shows with websites. In most food bloggers site, I am seeing amazing creation food by home-cook food bloggers, professional cooks, and chefs publishing , sharing, and teaching on you tube.
I am aware and remember not to judge each other, but words and actions that reveal supports for others’ posted recipes efforts are always welcomed. So too I am always being encouraged by many great food bloggers for my posted recipes efforts.
Those of us who are striving to “Get in shape” spiritually, to grow in our Faith, can often feel as if they don’t belong because they are not as spiritually fit as mature in their walk with God as someone else.
I trust “Encouraging one another and building each other up“. Apostle Paul wrote” Each of us should please our neighbours for their good, to build them up“. Recognising that God is so lovingly gracious with us, let’s show God’s grace to others with encouraging words and actions.
As we “Accept one another”, let’s entrust our spiritual growth to God – to the work of Holy Spirit. And while we daily seek to follow Him, may we create an atmosphere of encouragement for our sisters and brothers in Jesus as they also seek to grow in their Faith.
I know my recipes posting in many groups on Facebook; don’t stand up to the regulations or themes. Even as followers of God, I may find it easy to take credit for talents I possess, leadership skills I display or even for my kind deeds to others.
But those qualities are possible only because of God’s grace. My heart fill with Gratitude as I realise the identity of God: “Every good and perfect gift is from God. All of the credit, all the Praise belongs to Him the Givers of good gifts”.
Well, my pizza creation comes from God. It’s simple, easy and quick meal. This pizza is made with a twist instead of using pizza dough I have replace it with flat bread, replace tomato paste with sour cream, spinach and kewpie mayo spread.
A friend name Touche from church brought this sour cream, spinach and kewpie mayo dips as our breakup for the year group thing. As keen as to try it, she told me the recipe. And as usual, I love to recreate any recipe to my liking and to suit my family intakes.
So the spread of my pizza, credit for talents goes to Touche with a twist of changing her ingredients a bit and method a little different. Thank you Touche for sharing your dip.
To called it my own pizza, I have something borrowed and changed; something new, something good and perfect gift from God and least of all something to inspire and encourage everyone who is interested in food. Be creative use the gift from God. My pizza is delicious, creative, creamy and flavoursome.
I trust my story and reading of how things should look in the spiritual realm of life!!!!! Will you encourage or you will judge?
Kewpie sour cream spinach spread
130 g Kewpie mayonnaise
100 g sour cream
4 blocks frozen organic spinach, thawed
1 Tsp garlic powder
1/2 Tsp ginger powder
1/8 Tsp lime juice
a tiny pinch of nutmeg (opt)
Pizza dough and toppings
2 spinach and herbs flat breads
half length wise eggplant, cut to bite size
150-180 g ham diced, bought
leftovers garlic sticks cooked in chilli oil
6 Roma tomatoes, quartered
Cheddar, Mozzarella and Parmesan cheese
Preheat oven 200 degrees C. Mix all the Kewpie ingredients in a medium size bowl except spinach. Blanch spinach in hot boiling water in a pot with a sieve. Drain dry on paper towel, then add in to the Kewpie mixture and mix to incorporated well.
Place cut eggplants on a steamer basket and steam it until slightly cook about 5-8 minutes. Remove and set aside to cool. Keep warm with foil.
Then line baking tray with the same foil. Lay one flat bread and spread Kewpie mixture all over leave 1/4 mm from the edges. Next place the second flat bread over it. Ladle some Kewpie mixture over and gently spread them all over. Not too close to the edges.
Next lined eggplant in a circle and cover all the Kewpie spread. Now add the quartered tomatoes, leftovers garlic sticks and scattered the ham. Then the cheeses and a few more dollops of Kewpie mixture on top.
Baked it for about 20-25 minutes until golden brown and cheeses had melted. Serve with sweet white wine.
Note: Oven temperature may vary. You may need less temperature or more; less or more time depending on pizza dough and ingredients. You may use tomato paste or pesto sauce for your pizza base.