Category Archives: Vegetables

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.


  • 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.


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Petit pois and baby carrots with chorizo in sour cream sauce

While shopping in TESCO I found a Petite pois and baby carrots jar on the shelf.

I imagined a side dish made of it with a little smokey chorizo in a silky sour cream sauce.

I didn’t think twice I put it into my basket.

Peas are excellent source of protein hence could be a good accompaniment with grilled chicken breast of chicken á la Milanese.

Just to keep diversity alive.

A perfect side dish to  grilled chicken breast escalopes.

Here’s the recipe.


1 can petit pois and baby carrots

4-5 cm smoked chorizo sliced and diced

1 tbsp chopped onion

1 tbsp chopped garlic

1 tbsp olive oil

Red chili flakes

Cajun pepper

1 tsp corn flour

3 tbsp sour cream

3 tbsp water

Salt and black pepper

Fried egg to garnish


On a little olive oil fry the diced chorizo.

Add chopped onion and garlic, fry.

Add red chili flakes and the peas and carrots.

Fry for a minute or so. Season with salt and black pepper.

Mix the sour cream and water and the corn flour and stir into the pan.

Remove the pan from the heat and stir until it becomes thick.

Add a little water if it becomes thick, the curdled sauce is not nice esthetically.

Serve and enjoy!

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Green avocado salad


Avocado green salad


Avocado, diced

Cucumber, reseeded, diced

Tomatoes, deseeded, diced


Soya beans or broad beans

French dressing

For plate decor

Basil oil



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Cheesy peesy zucchini chips

Zucchini is one of the best vegetables against fat.

Use it within limits.

You can use different shapes.

Chips, slices flat, slices rolled up, slices twisted etc.


Zucchini sliced diagonally



Salt and black pepper

Olive oil


Bake in the oven until it’s crisp for approximately 20 minutes.

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Whole roasted cauliflower with herb butter


  • 1 head of cauliflower
  • Fresh thyme
  • 2 bay leaves
  • 4 cubes vegetable or chicken bouillon, more or less, depending on the size of the cauliflower
  • 1/3 cup (70)g melted butter
  • Herbs like thyme, parsley, chives
  • Fresh cracked pepper
  • Chilli flakes


In a pot, covered with water with thyme, bay leaf and chicken bouillon cook the cauliflower.

Drain and arrange in a pan and pour melted, salted butter over.

Place in the oven at 200 C° until it becomes golden.

Remove, sprinkle with crushed black pepper and chilli flakes.


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Four cheese garlic spaghetti zucchini bowl

A pure vegetable dish with lots of cheese!



2 zucchinis for four persons

5 garlic cloves, minced

1/2 cup water

1 chicken bouillon cube, crumbled (a good alternative to salt that gives a fuller body to the filling)

1 cup heavy cream

1 cup of Four-Cheese Italian White Cheese Blend (Mozzarella, White Cheddar, Provolone, Asiago)

Fresh thyme

Fresh ground pepper (buy whole peppercorns, the flavor is 300% better when you crack them straight from the pepper mill at the last minute)

Parsley or chives or green onions, finely chopped


I like to roast or microwave the zucchini before I fill it and bake it. This way the zucchini will be more tender and you can scoop the flesh  out together with the spaghetti.

Cut the cukkini into half.

Scrape the seeds out, making a boat-style bowl.

Sprinkle fresh cracked pepper and thyme over each half.

Roast or microwave.

Cut another zucchini lengthways into spaghetti.

Grate or crumble the cheese, mix with the zucchini spaghett.

Mix the double cream with bouillon cube, black pepper, parsley.

Arrange a layer of spaghetti-cheese mixture in the zucchini boats’ cavity and pour over the double cream mixture.

One more layer of spaghetti-cheese covered with cream and topped with grated cheese.

Bake in the oven for 40-50 minutes until it turns golden and the flesh of the zucchini becomes tender.

Sprinkle with chopped spring onions.

Enjoy with grilled chicken breast pieces.



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Cauliflower thermidor dish


This is a traditional sauce with lots of cheese if you like.

A nice grilled golden cheesy-peesy sauce on cauliflower chunks with grilled chicken breast might be an excellent healthy dish.

Be ready to have balanced meals with 50 % protein 30 % vegetables and 20%  fats.

100 g cauliflower gives you 5 g carbs, 1.9 g protein, many vitamins and only 24 calories.



  • 500 g cauliflower cut to edible chunks
  • water to blanch
  • salt

For the sauce

  • 50 g (2 oz) butter, nutritient
  • 2 tablespoons onion or shallots, finely chopped
  • 3 tablespoons chopped fresh tarragon
  • 3 tablespoons chopped fresh parsley
  • 275 ml (1/2 pint) full cream milk nutritient
  • 5 tablespoons (60 ml) dry sherry nutritient
  • 25 g (1 oz) plain flour nutritient
  • good pinch of salt
  • good pinch of paprika powder (not smoked)
  • good pinch of mustard powder
  • 5 tablespoon freshly grated parmesan cheese nutritient
  • ground  black pepper


Blanch the cauliflower in salty water until its al dente.

Do not boil until it becomes meshy.

Prepare the sauce.

Heat your oven to 180 C.

Ladle a little sauce on the bottom of your dish, arrange the cauliflower pieces and spoon more sauce over it to cover.

Scatter more grated parmesan over the sauce and bake in oven or under the grill until it becomes golden and piping.


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Cucumber red slaw


cucumber slaw

red cabbage slaw

spring onions chopped


red chilli flakes

salt, black pepper


lemon juice

olive oil


Shred the cucumber, discard the inner part with the seeds.

Shred the cabbage as well and mix with the cucumber and chopped spring onion.

Season the mixture with salt, black pepper and red chilli flakes.

prepare the dressing from yoghurt, a little lemon juice, a few tablespoons of olive oil, chopped shallots and garlic, dill and seasonings.

Toss the slaw in this dressing and serve.

Excellent with chicken breast goujons or grilled halloumi cheese.

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Purple sprouting broccoli with feta & lemon


sprouting broccoli

black mustard seeds

garlic powder


red chili flakes

60 g greek yoghurt

1 clove of garlic


lemon juice

feta cheese crumbled



Turn your oven on and heat to 220 C.

Arrange the broccoli florets in a baking tray and roast it in the oven for 20 Minutes. Season with salt, black pepper, garlic powder and chili flakes and mustard seeds and drizzle with a little oil.

Turn over halfway through.

In the meantime squeeze the lemon juice, crumble the feta cheese.

Mix the yoghurt with garlic, season and fold in the crumbled feta cheese.

Serve the broccoli florets with this yoghurt dressing and a little olive oil on top.


I like it a different way as well. It is called the pan fried method.

First blanche the florets in salted water.

Heat oil in a pan, add black mustard seeds. When it starts popping, add the florets and toss with this aromatic oil.

Season with salt and black pepper and chili flakes and serve.

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Soya beans chili and marjoram



Oil to fry

Soya beans or broad beans – blanched

red chili flakes

White wine vinegar


salt and black pepper



Add butter to the pan, once foaming, add the shallots, broad beans and chilli flakes. Stir-fry for 1 min, then add the vinegar and marjoram leaves. Season to taste, then remove from the heat. Serve immediately with the crispy chicken breast or crispy lamb breast.

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