Having raw eggs may cause health problems. To eat healthier I tried this recipe.
I found only hard boiled eggs in my fridge and cooked beetroots, milk etc. I decided to start the day with a salted, spicy smoothie.
3 hard boiled eggs
1 small cooked beetroot 2-3 cm in diameter
150 ml skimmed milk
1 tsp mustard
1 tsp kimchi paste
1 tbsp tomato paste
Salt and ground black pepper
Put everything together in your magic bullet smoothie maker. Blend until it makes a smooth fluid. Season and use.
1-2 tbsp redcurrant jam
1 sachet Cadbury hot chocolate drink powder
100 ml milk
The good old chicken breast in a ready to use parsley sauce with linguini.
1 pckt Lidl parsley sauce
Salt and black pepper
Chicken breast fillets
Salt and black pepper
Flour to dust
Oil to marinade
Oil to fry
Cut the chicken breast fillets to one-finger thick fillets.
Marinate in oil-garlic paste-salt-black pepper marinade (rub the fillets in that mixture).
Normally I keep the fillets rubbed with this marinade in a plastic box in the fridge.
With the back of a teaspoon spread French mustard on one side. Dust with flour and fry on both sides for 2-3 minutes per side.
In the meantime open the packet into a bowl, add the desired amount of milk and the same amount of water to the sauce mixture. When the fillets have a little colour remove from the oil.
Discard the oil and pour the sauce mixture into the pan and bring to the boil.
Season with salt and black pepper.
At this point add the fillets and simmer for 10 minutes.
In the meantime cook the linguini.
Remove the fillets from the sauce (keep warm) , add the parmesan and simmer until it thickens. Add the pasta to the sauce.
Serve piping hot with the fillets on top of the pasta.
Garnish with chopped parsley.
The perfect roast chicken breast is crispy on its skin side and still juicy and tender inside.
How to make it?
First I marinate the meat in garlic, ginger, spices, salt and black pepper and a little oil.
While the meat is having its time in its marinade, I prepare the grill pan.
I use iron cast grill pan.
I has to be hot, sizzling hot.
Usually I turn on the hob and the oven ot grill at the same time.
When the pan is hot, I add a splash of oil.
When the oil start smoking I place the breasts into the pan, skin side downward.
Leave the chicken there for a few minutes until it turns crispy.
Cover the pan with aluminium foil and put into the oven or grill for 20-25 minutes.
Remove from the oven.
Let it rest for a few minutes covered.
Slice and serve with vegetables or green leaf salads.
Cheddar to your liking
Sun dried tomatoes
Salt and black pepper
Cook or pan-fry or grill chicken meat pieces. Keep warm.
On a little oil fry spring onion and garlic. Add the chicken meat.
Arrange the mixture in a pan.
Lightly whisk the eggs season with salt.
Pour over the meat, arrange the tomato slices on top.
Fry for a few minutes on the hob and put into the oven and bake at 150 C° until it sets.
Do you feel hungry? Are you stressed and you want to nibble something?
Or just you want a good inter-meals meal?
Don’t ever eat chips, sweet or salted snacks!
This dish gives you the right balanced snack you need.
You can use different jams, chutneys to give a special flavour to your mayonnaise dressing.
2 Little gem cut to two wedges
1 can sardines, drained, broken
1 tbsp yoghurt
1 tbsp mayonnaise
1 tsp white wine vinegar
Salt and black pepper to your tasting
Caramelized onion rings
A few cherry tomatoes, halved
Seedless grapes halved
Four- five times a week I eat poultry, mainly chicken.
To keep diversity in front of my eyes I rotate different vegetable side dishes with the meat.
This time I prepared green peas with baby carrots.
In this recipe I used tinned peas except the onions.
You can use fresh peas and baby carrots if you like.
- 1 tablespoons butter
- 6 pearl onions, peeled and halved or quartered
- 4 – 5 cm chorizo slices,
- 1 tin green peas
- 1 tin baby carrots
- 1/4 cup/60 ml chicken stock
- Salt and freshly ground pepper
- 1 bib lettuce, cored and sliced
Melt the butter and fry the chorizo slightly.
Add the chopped onion, the onion sections the chopped garlic and fry on medium heat a for a few minutes.
Add the shredded lettuce and stir fry until wilted.
Finally add the drained peas.
Season with a crumbled chicken bouillon cube, salt and black pepper, red chili flakes.
Add a little water the pea if it’s too dry.
It’s ready in a few minutes.
Enjoy with grilled chicken breast of chicken a la Milanese.
Or with grilled halloumi cheese.
Another good alternative is poached salmon.
Cucumber, reseeded, diced
Tomatoes, deseeded, diced
Soya beans or broad beans
For plate decor
Use this mousse on any base. I used red velvet cake mix to make the base.
Spread the cake base layer with raspberry jam and top with the mousse.
Yummy, creamy light foamy dessert.
The raspberry mousse
450-500 gr raspberry
330 g hung yoghurt
200 ml double cream
20 g Dr Oetker gelatine + water
Icing sugar or sweetened condensed milk