Category Archives: Dinner

Chicken francaise


Chicken breast fillets cut to butterfly

Flour to dust

Eggs to  cover

Oil to fry

Chopped parsley

Salt and black pepper

The gravy

Chicken bouillon

Knob of butter

Chopped parsley

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Red currant brie quiche

Brie and red berries make a good pair. I used red currant marmalade.  The brie and the marmalade made it sweet and salty. I had sweet prosecco with this.

Reduced carbohydrates, instead of pastry case,  I used egg omelette to line the mould.


5 eggs


Red currant marmalade



Salt and black pepper

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Savoury beet protein smoothie


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.


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Dinner at Hartsfield manor

Hartsfield Manor


This wonderful place is situated in a Victorian manor house.

Surrounded by 16 acres of Surrey countryside, Hartsfield Manor is a four-star Victorian property boasting elegant interiors and a garden terrace.

I had a romantic dinner here. The menu was as follows.

Starter: chicken liver pate with toast bread fingers and red onion jam. Well,  the toast was nice crispy outside and soft inside,  a perfect thing. The pate was a little dull,  I would have made it a little spicier with something, for example green peppers.  And would have cooked the red onion jam a little longer with a little more honey and balsamic vinegar.  The lettuce was flavourless,  I would’ve used a little dressing on it.

Chicken liver pate

My chicken liver pate  recipe

The main course  

Chicken breast supreme wrapped in bacon with red wine jus

Chicken breast supreme wrapped in bacon

You may think that this was a simple  chicken breast. But no.  It was full of flavours from the bacon and spices like salt and black pepper.  It was tender at the same time.  The vegetables were cooked with simple spices like salt a black pepper,  minimum.  Unlike similar dishes in London hotels vegetables were flavourful.

Third course was warm chocolate browney with vanilla ice cream.

Warm chocolate browney with vanilla ice cream

I’ve never heard about warm browney,  you can have cold and a kind of hard browneys in coffee shops. I always considered them forgettable. But not this one.

I lliked the warm chocolatey flavour with the cold vanilla ice cream splashed over with chocolate sauce.

If I have to summarize the menu,  I would say it had an outstanding quality.

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Tesco lamb liver & bacon

I tried the TESCO liver & bacon. I prepared as it was written on the package.

I served on linguini.

What did I get?

The lliver was nice tender.

The sauce was terribly flavourless.

I’m sorry to say that it was terribly flavourless,  but that’s the truth.

I missed not only salt and pepper,  but flavours. I ddidn’t find traces of bacon flavour as well. It was rather sweet than flavoured.

Next time I will try to give flavours to this,  I have ideas.

Follow me!

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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.


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


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.




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Chicken breast a’la milanese with black pepper sauce

To continue chicken main recipes for my protein diet,  I combined the breaded chicken with black pepper sauce.

The sauce I prepared is a Lidl from the shelf product. I thought I would try it with chicken breast. The sauce had a fairly nice flavour,  I didn’t have to add anything. It was mildly pungent and made the chicken’s flavour better.

Good choice.

I had green leaf salad: iceberg  with baby Spinach and a glass of gewurtztraminer.

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Turkey breast caprese roll


Turkey brest


Sun dried tomatoes


Eggs bbeaten


Oil to fry


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Chicken piccata with caper and cream sauce

Fitness chicken breast.  If you marinate the fillets in flavoured oil it will be more tenderer.


2 chicken breast fillets

Oil to marinate

Herbs like provance herb mix

Garlic cloves

Oil to fry

2 tbsp Chopped onion

1 tbsp Ginger paste

1 tbsp capers,  chopped

100 ml white wine

1 cube chicken stock

400 ml water

100 ml double cream

Crushed black pepper


Marinate the fillets in oil flavoured with provance herb mix for overnight.  

First fry the fillets on a little oil on both sides and remove and keep warm.

Add the onion and ginger, and capers to the remaining oil,  fry stirring.

Add the white wine. Then add water and chicken stock cube. Simmer,  then put back the chicken fillets. Season with crushed black pepper.

Add one tablespoon herb butter. Simmer for 5-10 minutes,  then add sour cream or double cream. Simmer for a few minutes and serve.

A side dish can be

Potato with butter and parsley

Steamed broccoli

Steamed asparagus

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Pan fried salmon with lemon and dill sauce

I visited the Regency Park Hotel for dinner.

Among the main courses I liked

Pan fried salmon with lemon and dill sauce

Confit  duck leg

I chose the salmon this time.

It was served with parsley potatoes and steamed mixed vegetables and lemon sauce.

The say e was lemony which I liked,  the salmon was served without skin,  and the veggies were a little hard to bite.

The way I like it.

I had Australian chardonnay with this meal.

It was a very tasty dinner.

This salmon may go well with steamed asparagus,  green beans as well.

More healthy side dishes here

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