Category Archives: Vegetarian

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:

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.

Ingredients

Zucchini sliced diagonally

Parmesan

Panko

Salt and black pepper

Olive oil

Method

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

Share This:

Whole roasted cauliflower with herb butter

Ingredients

  • 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

Method

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.

 

Share This:

Four cheese garlic spaghetti zucchini bowl

A pure vegetable dish with lots of cheese!

 

Ingredients

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

Method

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.

 

 

Share This:

Grilled halloumi with watermelon salad

The Flavours of the Mediterranean in September?

Yes!

Cheese and fruits, salty and sweet always go hand in hand together.

Grilled halloumi with watermelon salad is an excellent dish for lunch or dinner.

Ingredients

Halloumi cheese cut to finger pieces

Salt and black pepper

Oil to fry

Watermelon, diced

Cherry tomatoes, halved

Seedless red grapes, halved

Figs, cut to bite sized pieces

Dates, quartered

3 tbsp balsamic vinaigrette dressing

 

Share This:

Cucumber red slaw

Ingredients

cucumber slaw

red cabbage slaw

spring onions chopped

dill

red chilli flakes

salt, black pepper

yoghurt

lemon juice

olive oil

Method

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.

Share This:

Purple sprouting broccoli with feta & lemon

ingredients

sprouting broccoli

black mustard seeds

garlic powder

oil

red chili flakes

60 g greek yoghurt

1 clove of garlic

salt

lemon juice

feta cheese crumbled

 

Method

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.

Enjoy

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.

Share This:

Soya beans chili and marjoram

Ingredients

Shallots

Oil to fry

Soya beans or broad beans – blanched

red chili flakes

White wine vinegar

marjoram

salt and black pepper

 

Method

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.

Share This:

Mozzarella-cauliflower omelette

 

This dish is very good side dish for grilled chicken with tomato salad.

Excellent for dieters.

Ingredients

70-80 dkg cauliflower, chopped roughly

1 tbsp chopped oregano

2 eggs, beaten

1 tbsp chopped basil

1 clove garlic

250 g mozzarella shredded

6 hard boiled eggs quartered

Method

Bake 180 C° forint 25 minutes.

Share This:

Grilled black pepper halloumi with coconut green beans

Share This: