Super healthy dinner for one

Calories: 380 cooking and prep time max 15 minutes
For the stir-fry:
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  • 100g cooked chicken, diced roughly.
  • ½ medium sized onion, chopped
  • ½ courgette, julienned
  • 1 clove garlic, pressed
  • 3 cherry tomatoes, halved and quartered
  • 1 tsp olive oil
  • 5g butter
  • Salt, pepper and herbs to taste.

For the rösti:

  • 1 medium potato, grated and washed (after grating)
  • 1 tsp olive oil
  • 5g butter
  • Salt, pepper, garlic salt and onion salt.

Start the stir-fry:

  1. Melt the butter and oil in a wok.
  2. Add the onions, garlic, tomatoes and herbs; let simmer for 2 minutes stirring now and again.
  3. Lower the heat and add courgettes and chicken, stir it, cover with lid and leave simmering for 5 minutes.

In the meantime, make the rösti.

  1. Rinse the grated potato in cold water, squeeze as much water from the rinsed potato.
  2. Heat the oil and butter on a separate frying pan.
  3. Shape the potato on the pan like a pancake. Use a spatula to press and shape the rösti.
  4. Sprinkle the potato pancake (one side only) with the herbs.
  5. Fry on medium heat for 5 minutes on both sides.
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Gluten and Milk Free Mushroom Soup

Serves 4 Prep: 10 minutes Cook: 15 minutes Very easy

I came up with this quick and easy Mushroom Soup so that I can feed my food allergy suffering friends and because I needed a mushroom soup for one of my recipes. I must admit that I let it simmer for 30 minutes to reduce the soup.

Ingredients

    • 20g butter
    • 3 tbsp olive oil
    • 1 large onion, finely chopped
    • 3 garlic cloves, minced
    • 300g mushrooms, sliced (use any; but wild ones are tastier)
    • 1 small handful dried porcini; Optional * (see below)
    • 2-3 sprigs fresh thyme, leaves only
    • 500ml chicken or vegetable stock
    • Maybe some extra salt and freshly ground pepper

* This increases the prep time by 30 minutes, as the dried porcini needs soaking for that time.

Method:

  1. Heat the butter and olive oil in a large saucepan
  2. Lower the heat and add the onions and garlic and stir until translucent.
  3. Increase the heat, add the mushrooms and thyme and stir for 2-3 minutes.
  4. Add the stock, cover, lower the heat and simmer for 5-6 minutes.
  5. Remove from the heat, use a stick-blender or a food processor and blitz until smooth

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Quick Healthy Lunch

Serves 1 Time from start till finish: 5 minutes

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I was hungry and didn’t have any bread for a sandwich.
So, a rummaged in my fridge and freezer
and this was the result of my finds.

Ingredients:
½ Onion, chopped finely
1 Tomato, chopped not too finely
100g lardons
100g leftover chicken, cut into cubes
100g frozen mixed vegetables.
1 tsp olive oil
15-30g butter
Salt, pepper and whatever other herbs you want or none.

Method:

  1. Heat the butter and the oil in wok (or frying pan).
  2. Add the onions and lardons, and fry until the onions are translucent.
  3. Then add the frozen vegetables, stir, cover and leave for 1-2 minutes.
  4. While the vegetables thaw and cook, chop the tomato and chicken meat.
  5. Then add this to the wok, stir and add your herbs.
  6. Cover and let simmer for 2-3 minutes.
  7. Serve and enjoy.

Spinach Omelette with Fried (Finger) Soldiers

I really fancied something substantial that didn’t take hours to make. I happen to have some spinach and a little pack of pancetta. So here is a delicious spinach omelette with onions, pancetta and fried soldiers.

Preparation and cooking time 5-10 minutes

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Step 1: Fry the pancetta and onion; when blanched add the spinach, lower the heat and leave until the spinach is wilted.

Step2: Mix 1-2 eggs with a little water (half an eggshell of water), salt, pepper and whatever flavour you want. Pour this mixture over the fried onions, pancetta & spinach. Cover with lid and fry on low heat for another minute

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Step3: While Step2 is finishing, heat another frying pan, butter the bread and place buttered side down in the frying pan, when the first side is nearly done (approx. 1 minute) butter the other side and turn the bread over.

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Step4: Cut the fried bread into finger soldiers and serve with the omelette.

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