Category Archives: Dinner

Grilled black pepper halloumi with coconut green beans

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King prawns with red pepper and aubergine-tomato sauce

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Aubergine is the queen vegetable in Turkish cuisine.

It’s excellent with tomato and olive oil.

What is more, it is one of the vegetables that dieters can use.

I like it as well, and tried a lunch dish with king prawns.

I bought the cooked prawns from the Waitrose shelf for £4.

It was in a flavoured marinade which didn’t have too much flavors in itself.

Ingredients

1 cup aubergine cubes

2 tbsp cornflour

Salt, black pepper

Oil to fry

1 cup red capsicum slices (Julienned)

150 g ready king prawns (Waitrose)

1 can chopped tomato

2 tbsp chopped onion

1-2 tbsp chopped garlic

2 tbsp tomato puree

1 tsp cumin (whole)

1 tbsp chopped Basil

1 tsp red chili powder

Salt and black pepper

1-2 tbsp olive oil

Method

1. Prepare the vegetables

Cut the aubergine in cubes, season with salt if it’s bitter and let it rest for a while.

In the meantime cut the red capsicum pepper into strips.

Chop onion, garlic, basil.

2. Fry

First the aubergine. Dust with cornflour. Fry a little garlic in the hot oil then fry the aubergine cubes until crispy.

Save for later use.

On a little oil fry the onion and the red pepper. When it’s soft add the garlic and fry for a minute or so.

Add the chopped tomatoes, tomato paste, season and simmer.

When it’s almost ready, add the prawns and the aubergine cubes.

Just make them hot, and it’s ready. We don’t want to cook aubergine mash.

Enjoy!

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Chicken breast & olive cacciatore

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Chicken piccata in tomato sauce with black  olives.

What is for lunch today?

Chicken breast again?

Yes!

But a new flavour.

A la cacciatore.

Ingredients

2 chicken breasts

Flour to dust

Oil to fry

1 can chopped tomato

Onion, chopped

Garlic, chopped

1 tbsp tomato paste

Red capsicum pepper

Pitted, halved black olives

1 cube chicken stock

Oregano

Basil

Salt, black pepper

Red paprika powder

1-2tbsp sour cream

 

 

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Omelette smoked sausages and fried egg

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While I’m preparing and having my morning coffee, I can make this protein rich breakfast.

It’s perfect for a quick dinner as well.

Ingredients

For two

10 cm  smoked sausage sliced

4 eggs

Oil to fry

Salt, black pepper

Red paprika

Method

In a little oil fry the sausage slices. 

Beat two eggs with spices and make two omelettes.

I silicon rings fry the eggs until the yolks still trembling.

Arrange on plates.

First the omelette, topped with the fried sausages and finally the fried egg.

Enjoy!

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Chicken piccata in red black pepper sauce

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A very tasty, fitness protein meal.

The chicken is juicy in a mildly hot sauce.

If you’re having a diet serve with 60 g boiled white rice.

Ingredients

2 chicken breasts

Flour to dust

Oil to fry

1 tbsp ginger garlic paste

1 tsp capers, chopped

50 ml dry wine

200 ml chicken stock

2-3 tbsp sour cream

Salt, coarsly crushed black pepper, red chili powder

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Fried sausage and egg breakfast

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A full protein breakfast, or a quick dinner.

I like it if yolks are trembling and soft.

Ingredients

1 sausage halved

3 eggs

Salt, black pepper, red chili powder

Oil to fry

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Baked Brie In puff pastry with Blackcurrant Preserves

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This combo is a real low carb meal.

Puff pastry is rich in fat, this cheese is rich in fat and protein.

In 320 grams (one sheet): fat -72 g, carbs -110 g, protein -18 g (cca.)

If you want to burn fat, this combo is excellent.

You can wrap the two halves of the cheese with 2/3rd of one  sheet puff pastry.

The cheese gives fat of 26 grams and protein of 18 grams.

Two cakes give fat: 74 g, carbs:73 g, protein:30 g.

2-3 teaspoons of blackcurrent jam contain 10 g sugar.

Ingredients

1x 150 g soft cheese, Bergaderimg_20161118_180430_819

1 puff pastry

Coarse black pepper

Egg yolk to brush

2 tsp blackcurrent jam

Method

It’s very easy to make this.

Cut the cheese horizontally in half. Scatter the cut side with coarsely crushed black pepper.

Wrap with the puff pastry.

Arrange on a baking tray, brush with egg yolk and bake at 180 C° for 20 minutes until it turns golden.

Remove from the oven, let it cool for ten minutes and serve with blackcurrant preserve or jam.

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Enjoy!

 

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