Category Archives: Burn fat with me

Redcurrant chocolate protein smoothie

Ingredients

3 eggs

1-2 tbsp redcurrant jam

1 sachet Cadbury hot chocolate drink powder

100 ml milk

 

Share This:

Chicken piccata in cheesy parsley sauce

Chicken piccata in cheesy parsley sauce

The good old chicken breast in a ready to use parsley sauce with linguini.

Ingredients

1 pckt Lidl parsley sauce

Salt and black pepper

Parmesan cheese

Chicken breast fillets

Garlic paste

French mustard

Salt and black pepper

Flour to dust

Oil to marinade

Oil to fry

Method

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.

Enjoy!

 

 

Share This:

BBQ lamb skewer with couscous and roast sweet potato chunks

Share This:

The perfect roast chicken breast

The perfect roast chicken breast

 

The perfect roast chicken breast is crispy on its skin side and still juicy and tender inside.

How to make it?

Simple.

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.

 

Share This:

Chicken and sun dried tomato frittata

 

Ingredients

Chicken meat

Eggs

Cheddar to your liking

Sun dried tomatoes

Spring onion

Garlic

Salt and black pepper

Method

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.

 

Share This:

Little gem Wedges with Sardines & Caramelized Onions

Little Gems with Sardines Snack

 

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.

Ingredients

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

 

 

Share This:

Petite pois á la Francaise

 

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.

Ingredientsts

  • 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

Method

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.

 

Share This:

Green avocado salad

 

Avocado green salad

Ingredients

Avocado, diced

Cucumber, reseeded, diced

Tomatoes, deseeded, diced

Mache

Soya beans or broad beans

French dressing

For plate decor

Basil oil

 

 

Share This:

Raspberry mousse

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

Share This:

Duck egg in spicy tomato sauce

 

Duck egg shakshuka in spicy tomato sauce

Another tasteful dish lo lose fat from around your waist.

Eggs give all the necessary nutrients you need.

The tomato sauce which I like when it’s thick gives your carb and fat supply.

Ingredients for one person

2 duck eggs hard boiled

1 Onion, chopped

2-3 Garlic clives chopped

1 can chopped tomatoes

2 tbsp tomato paste

1 tsp red chili powder

1 cube chicken bouillon

Salt and black pepper

Method

First prepare the sauce.

Sautée the onions on medium heat, add garlic then adc red chili powder. Add the chopped tomatoes and tomato paste.

Add spices as well.

Simmer on low heat until it becomes thick.

Arrange the halved hard boiled duck eggs in the sauce and warm through.

Serve with strictly only 50 g boiled pasta or rice.

Enjoy!

Share This: