This soup was a great success and gets Adrian to eat some nutritious vegetables.
- Soya beans – 100g
- Mix red beans & chickpeas – 100g
- Asparagus tips – 4
- Carrots – 2 large or 3-4 small
- Olive oil – 30g
- Vegetable stock cube – 1
Boil everything together for about 25-30 minutes. Add water as needed. Blend to make creamy.
This is my own recipe that has been based on the New Year’s Cake and inspired by the Kika’s Birthday puppet show play.
A bit like falafel but lighter, spicier and with more vegetables. Can be done baked or fired. Goes well with some sauce like the tzatziki.
This one was a merge of several recipes I came across in searching for the wonderful dish I ate at Viasko, a vegan restaurant in Berlin. It was a sort of ‘meaty’ minced thing, extremely tasty, wrapped in boiled cabbage and with a tomato sauce on top. I have no idea what the original recipe was, I didn’t ask the cook and I couldn’t find it online – it may have been tofu or seitan, but I decided to use beans and flour instead as I’m not very used to cooking tofu or seitan.
My dumplings turned out OK in terms of taste, but too hard in terms of consistency – I think because they had too much flour, therefore becoming like a veggie sausage which I could actually slice. Next time the plan is too put less flour, and perhaps some breadcrumbs as well for a spongier texture. Anyway, there are no pictures unfortunately but here it goes: Continue reading
This is a nice vegan dessert, a recipe slightly adapted from another website. For a light version, use perhaps Canderel instead of sugar and light margarine – or reduce the amount of margarine even more, although the original recipe called for 100g which I already reduced and worked fine.
Here already half eaten… I forgot to take a picture before.
For the base:
- 1 cup wheat flour
- 1/3 cup cacao
- 80g margarine
- 1/3 cup sugar
- 6 tbsp soya milk
Mix all the solids, then add the cold margarine and the soya milk bit by bit and mix well until it’s an even dough. Press the dough onto the bottom of a baking tray (grease it with a bit of margarine and flour beforehand) and pre-bake it in the oven for 15min at 180 C.
A nice and very easy to make rice pudding. Good source of carbs but without sugar. One of my favourite things to get a lot of energy before a long ride or run and recover afterwards. 5 x 200KCal servings.
- Prep time: 20 ~ 25 minutes
- 5 portions
- 200 calories per portion
- Sugar free
Ingredients for the main and side:
Poussin with parsnip, carrots and courgette in a rosemary sauce (the poussin is hiding in the middle)
- 1 poussin (500g)
- 1 red onion (130g)
- 3 cloves of garlic
- 3 small parsnips, whole (225g)
- 2 small carrots, whole (125g)
- 1 green pepper (100g)
- 20g rosemary
- 1 chicken knorr cube
- 1 large courgette (300g)
- 270g brussel sprouts, as a side
- 1 cup dry white wine
- 1 cup pear cider
- 1 tbsp olive oil
- salt, pepper, thyme and paprika
Preparation: Use a pressure cooker for speediness and concentrated flavour! Continue reading
This starts a series of light, day-to-day recipes serving 2 people (unless stated otherwise). Some may be more inventive, others are just adaptations. None of them follows strict recipes from memory nor recipe books, so they’re just a combination of several influences and inspirations.
Main – Coley and squid rings marinara
A small, not too outlandish variation of marinara. For the fish purists, beware that the tomato and the black olives may overshadow the light flavours.
- 2 coley fillets
- 175g squid rings
- 1 medium, ripe tomato (230g)
- 1 large shallot (100g)
- 1 garlic clove
- 1/2 green pepper (80g)
- 420g tomato passata
- 30g black olives, pitted
- 1 tbsp olive oil
- Salt, cayenne pepper and paprika
Cut the pepper in long, thin strips, the garlic in tiny cubes and the shallot in thin rings. Add 1 tbsp olive oil to a wide frying pan and season the pepper, garlic and shallot for about 5min, stirring well. Add the tomato, cut in small pieces and continue stirring. Continue reading
Asparagus main (serves 2)
Another disturbingly-looking dish.
- 450g asparagus (after removing the ends)
- corn on the cob
- 100g greek yoghurt
- 100g creme fraiche
- 2 shallots
- 2 cloves garlic
- 3 tbsp white wine
- 1tbsp flora light
- salt & pepper
After removing the dry white-ish ends, cut each asparagus in about half its length (spear head + remaining) and put all to steam for 10min. Once soft, separate spear heads and remaining in two different portions. Prepare a small pot with the flora and chop shallots and garlic onto it. Let it season in low to medium heat for about 5min, and add the white wine when it starts to get dry. Continue reading
Green beans main (serves 2)
The looks are a bit disturbing, I know…
- 600g french beans
- Heinz cream of mushroom soup, 1 tin
- 250g mushrooms
- 1/4 cup milk
- 1/4 cup white wine
- salt & pepper
- chilli flakes
- garlic flakes
This one is really plain and not really original. It’s based on a weird recipe I’ve seen repeated online a few times but which I had never tried, and basically consists of tossing lots of french beans and a tin of Heinz mushroom soup into an oven dish. They call it ‘green bean casserole’. Whatever. Continue reading