We actually needed a recipe to cook vegetables…
Therefore I won’t refer to it as a recipe but rather use my words selectively and say “method” instead.
Every time some fancy diet hits the market we end up with new ways to fool ourselves into thinking that we are eating carbohydrates. Same goes for the cauliflower rice which apparently started with the Paleo diet?
Well I certainly don’t mind, just wish I could find some spaghetti squash, that will make my day.
Enjoy your cauliflower rice as a substitute for rice in your dishes. It goes really well with a beef curry!
1 cauliflower head (raw)
5 ml Garlic and herbs seasoning (I’ve used the Ina Parmaans Garlic and herb seasoning)
1 tsp lite margarine (optional)
You can either use a cheese grater or your food processor, even a knife and some added effort can do the trick into chopping the raw cauliflower up in smaller pieces to resemble “rice like” texture.
Add the Seasoning to the cauliflower and mix through.
Steam for 10 – 15 minutes or cook for 10 minutes in a pot with water.
Add the margarine and stir through.
Ever tried to cut out carbs? Talk about a challenge.
I just want a simple side dish that taste great and will leave me satisfied.
I never thought the courgettes would go so well with the green beans but they do, this is a really simply little side dish full of flavour.
+- 300 g green beans
1 punnet mushrooms
20 ml lemon infused olive oil
(alternatively use olive oil and 15 ml lemon juice)
Salt and pepper to taste
10 ml Vegetable spices
I like to steam my veggies instead of cooking it in water, the choice is yours however.
Trim the green beans and cut the courgettes into chunk size bites.
Rinse and steam veggies for 20 minutes in a steamer or alternatively cook for 15 minutes in boiling water.
Strain if cooked in water. Slice the onions and mushrooms and braise in the olive oil with the vegetable spices until golden brown.
Add veggies to the pan and fry for another minute or two allowing the veggies to soak up the flavours of the olive oil and mushrooms.
Season with salt and pepper and serve hot.
Please, not another day of oatmeal….
Yip, that was my thought exactly, so instead I’ve decided to indulge in a healthy high protein egg white omelette with a spinach, mushroom and cheese filling. And to round it of I’ve sprinkled some roasted black sesame seeds on top.
I almost forgot I had these black sesame seeds in my pantry, off course I’m obsessed with it now, they are just so darn pretty! don’t you agree?
Now go on! have some eggs for breakfast and remember omelets is great for supper too.
yields 2 omelets
4 egg whites and two whole eggs
90 ml water
Salt and pepper to taste
1/2 cup of frozen or freshly chopped spinach
1/2 punnet of mushrooms sliced
60 g low-fat cheese
tbs sesame seeds (roasted over a dry hot pan)
Fry your onions and mushrooms in a separate pan until brown and cooked through add the spinach and fry for another minute or two and set aside.
Beat the eggs and water together in a bowl and flavour with salt and pepper to taste.
Heat your egg pan and add some olive oil.
Add half of the egg mixture in your pan, cook on medium heat for a few minutes until the egg sets but still soft and moist on top.
Add half of the mushroom mixture and half of the cheese on one half of the omelette.
Flip other half over and fry for another 30 seconds until the cheese is melted.
Repeat process with rest of the mixture for the second omelet.
Serve hot and sprinkle with some sesame seeds before serving.
Now go on! have a omelette for supper too.
We’ve had some really strange weather today, a sudden storm and a lot of rain, not that I’m complaining at all.
I love the rain and the cold weather. With the cold weather comes all my favorite things in life: Hot soups, a steaming mug of hot chocolate, curling up in front of the television with a nice blanket watching your favorite show, cuddling, boots, scarfs, hot stews, early nights, and the list goes on and on!
I love making my Creamy spinach and Feta soup on cold rainy evenings, it’s done under a hour and it taste delicious served with a toasted french loaf or rye bread on the side.
I’ve received the original recipe from a farmer that was one of our clients at the previous company I used to work for. He always told me that his wife makes the Best ever spinach soup! I have replaced the cream with 2 % low-fat milk for a much healthier option and I’ve replace the packet of white onion soup with plain flour.
1 medium onion chopped
Olive oil for frying
1 bunch of spinach (+ – 300g)
1 large potato, peeled and cubed
1 liter of Chicken stock or water
500 ml 2% low fat milk
500 ml of water
60 ml flour
salt and pepper to taste
5 ml celery salt
1 wheel of feta cheese
Fry the onions in a large pot with a little olive oil until soft. Add the chopped spinach to the onions frying it for a minute or two until the spinach have wilted. Add the potato, celery salt and chicken stock to the pot and cook with the lid on until the potatoes are soft. (by now some of the liquid would have evaporated.)
Mix the milk and flour and add soup mix in the pot. Reduce the heat to the lowest setting and stir continuously until the soup have thickened, be careful as the soup will splatter. Believe me I have a scar to proof it!
If the soup is a little thin to your liking add some more flour mixed with a little milk.
Season with salt and pepper. Sprinkle some feta cheese as garnish on top of the hot soup.
You could add bacon or Chicken to this soup for a nice variation.
Fry 2 gloves of chopped garlic with the onions.
This is an old recipe with a new jacket on! (Sounds a bit like me in winter…lol!)
The original recipe calls for Puff pastry which taste really, really good!. Now I don’t have to tell you how much fat there is in puff pastry do I?. So because I’m such a good girl I’ve decided to use phyllo pastry instead.
This tart is best served hot from the oven to the plate. The leftovers however do not taste nearly as good as the phyllo pastry gets a bit soggy from the tomato and onion sauce.
If you don’t have enough people to feed at once rather make a smaller tart by dividing the recipe by half.
Tomato & Potato Phyllo tart
5 ml dried Marjoram
Salt and pepper to taste
3 tomatoes cubed
1 tsp sugar
2 tbs tomato puree
90 ml water
+- 4 tbs butter melted
5 sheets of phyllo pastry
1 cup of grated Mozzarella cheese.
Pre heat your oven to 180 degrees and grease a baking sheet.
Peel and cut the potatoes in thin slices and cook in salty water until soft. Strain and set aside to cool down. In the meantime fry your onions in a little olive oil with the dried Marjoram until soft. Add the tomatoes stirring continuously. Add the tomato puree, sugar and water cooking it for a minute or two until most of the liquid has evaporated and a thick sauce have formed. Season to taste with salt and pepper.
Lay a sheet of phyllo pastry on your baking tray and brush with the melted butter, add another sheet of phyllo pastry, continue with the process.
Smear the phyllo pastry base with the tomato and onion sauce and layer the sliced potatoes on top. Sprinkle the grated Mozzarella cheese over the potatoes and bake in the oven for +- 15 – 20 minutes until golden brown. Serve hot.
I have flu and I feel really, really sorry for myself. This couldn’t have happened at a worst time. I’ve missed gym for two days
Well when life hands you lemons you experiment with home-made flu remedies.
I’ve made myself a steaming cup of Ginger, lemon and honey tea. Although there is no tea in it, it is drank like a tea.
The ginger heat you up from inside, the lemon is a good source of Vitamin C and the honey acts a natural cough suppressant.
Read more about the health benefits here.
4 cups of water
4 tbs of lemon juice
2 tbs grated fresh ginger
Honey to taste
Simmer the water, ginger lemon and grated fresh ginger in a pot for 15 minutes. Pour into cup and add honey to taste. You could add less or more ginger if you prefer.