Veggie feast IX – Asparagus

Asparagus main (serves 2)

Asparagus main

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

Veggie feast VIII – Green beans

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
  • nutmeg

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

Fruity sponge cake, very low calorie & fat

Diet fruity sponge cake

Diet fruity sponge cake

This is a recipe of a very low in calories and fat sponge cake. I will have approximately 240 KCal/100g or 120 KCal per decent portion. It is an adaptation of the recipe I found at bbc good food web site. The cake does not have any fat at all and uses a light sweetener (red canderel) instead of sugar. It also has very little flour. It is very easy to make, about 20 minutes relaxed preparation and 20 to 30 minutes baking.

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Veggie feast VII – Green peas

Green pea main (serves 2)

Green pea main

Green pea main

  • 150g petit pois
  • 100g onion
  • 50g frozen, chopped spinach
  • 85g cottage cheese
  • 85g Greek yoghurt
  • 3 medium eggs
  • 25g flour
  • 6 tbsp milk
  • Flora light
  • Salt & pepper

This main consists of crepes with a green pea filling (I’ve used petit pois in this case, which I think are basically very small green peas?..). So, the filling is done in a small frying pan with a little Flora light and/or olive oil. Cut the onion in very small pieces and season it in low-medium heat, until soft. Add the petit pois and the chopped spinach and stir. Season with salt and pepper, and let it become softer and softer in low heat, always stirring well to avoid it getting stuck to the pan. In total, you should let them cook for about 20min, until the petit pois are very soft and its spherical shape is collapsing. Turn the hob off. In a separate bowl,  mix the cottage cheese with the Greek yoghurt and add salt and plenty of freshly ground black pepper. Mix this into the petit pois mixture, mixing them well.

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Veggie feast VI – Broccoli

Broccoli main (serves 2)

Broccoli main

Broccoli main

  • 700g broccoli
  • 1/2 tin sweetcorn
  • 20g anchovies (conserved in oil)
  • 225g king prawns
  • 150g cottage cheese
  • turmeric
  • salt & pepper

Cut the broccoli in large-medium florets and steam it for about 10-15min, until soft. Pour inside a deep oven dish and mash it roughly with a fork. Mix in the sweetcorn, cottage cheese, salt and pepper and turmeric, and when it’s sort of creamy arrange so that there is a hole in the middle. Put the king prawns in the centre, adding some seasoning as well. Finally, dry the anchovies of some of its oil, and put on top of the broccoli mix, around the centre. Bake in the oven for 25min (180-200C), until the prawns are cooked.

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Veggie feast IV – Cabbage

Cabbage main (serves 2)


No picture of this dish, sorry! I’ll add next time.

  • 300g large cabbage leaves (whichever type you prefer)
  • 4 veggie sausages
  • salt & pepper

For the sauce:

  • 230g onions
  • 3 garlic cloves
  • 33cl beer (lager)
  • 1 small cup white wine
  • 1 small cup brandy or Port wine
  • 20g cornflour (or corn starch)
  • 1 cube beef stock
  • 1dl semi-skimmed milk
  • 2 tbsp tomato passata
  • 4 bay leaves
  • Ketchup
  • Salt
  • Cayenne pepper
  • 1 tbsp flora

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Veggie feast III – Courgette

Courgette main (serves 2)


No picture of this dish, sorry! I’ll add next time.

  • 1kg courgette
  • 240g pastrami
  • 150g grated cheddar (or another non-descript cheese)
  • Salt
  • Spanish smoked paprika
  • Garlic flakes
  • Black pepper

You can imagine that this is not going to be complicated. Wash and slice the courgettes along their length (slices less than 1cm tall). You’ll have to layer these slices in a wide, rectangular shaped oven dish, like a sort of lasagna. Add one first layer of courgette, plus salt, smoked paprika, garlic flakes and black pepper. Then create a layer with pastrami slices (the ‘filling’), and finally add another layer of courgette slices to cover. Don’t forget to season this last layer with a pinch more salt, smoked paprika, garlic and black pepper.  Add the grated cheese on top. Cover the tray with a sheet of baking foil. Put in the oven (250C) for as long as required until the courgette is cooked, which should be about 45min, depending on the oven. Uncover the tray in the last 15min, so that the juice evaporates.

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Veggie feast II – Carrot

Carrot main (serves 2)


No picture of this dish, sorry! I’ll add next time.

  • 600g carrots
  • 150g celeriac
  • 120g onion
  • 4 cloves of garlic
  • 1 tin cooked mixed beans
  • 50g coriander
  • 30g breadcrumbs
  • Salt, cumin, cayenne pepper
  • 1 tsp Flora light

Grate the carrots, onion and garlic into a large bowl. Put a small pot or medium frying pan on the hob, add flora and cook the onion and carrot until lightly golden. Add a bit of water (very little, only enough for the mixture not to get stuck to the bottom of the pan), salt, cumin and cayenne pepper to taste (I put a lot of cumin). Continue cooking in low heat for about 10min, until carrots are tender. In the meantime, mash the beans with a fork. Cook the celeriac in a bit of water with salt and mash it as well. Mix in both these mashes onto the main carrot mixture, until very homogeneous. Turn the hob off. Add in chopped coriander and about 30g of breadcrumbs or less, only about enough to make it a dry-ish mash that you can shape with your hands. Let it cool down, and shape the carrot mix into small, burger-like portions. Put in an oven tray – previously brushed with a little olive oil – and let the carrot burgers brown in the over (220C) for about 15min, or as much as required.

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Veggie feast I – Cauliflower

I’ve decided to dedicate about 2 weeks to worshiping vegetables. No, it’s not any weird religion and I didn’t become a vegetarian either.  I was already eating a lot of vegetables  before embarking on the veggie feast. So what is the veggie feast? *Clearing her throat*  Aham… It’s a period of reflection but also physicality, a time we set aside for ourselves to contemplate and enjoy the gift of vegetables……

The concept is: you dedicate each day to one particular vegetable. You start by saying thanks and doing a yoga posture inspired by the shape of the selected vegetable (I’ll do my best to add pictures at some point), and you then go onto creating a brand new recipe for a main dish AND a side dish based on that  vegetable. Most of these are not strictly vegetarian dishes, but they have very little meat or protein, and very little carbs too. Large quantities ensue; it’s likely you’ll feel very bloated at the end. But you’ll also feel very satisfied and inspired by a feeling of accomplishment. Hail Yo Goh Veggie.

Cauliflower main (serves 2)


No picture of this dish, sorry! I’ll add next time.

  • 500g cauliflower
  • 380g celeriac
  • 130g onion
  • 1/3 tin of light coconut milk
  • 1 heaped tbsp curry powder
  • cumin, ground coriander, chilli flakes and cayenne pepper
  • pinch of salt
  • 1 cup freshly chopped coriander
  • 1 chicken cube stock
  • 2 medium eggs
  • 1 tsp Flora light (or 1tbsp olive oil)

Cut the cauliflower in large florets and steam for a few minutes until slightly tender. We want to add this cauliflower to the sauce we’ll prepare in the pot and let it season for the last 10min, achieving a good consistency – not too soft, braking too much apart or melting away, but not too hard or uncooked either. Cut the celeriac in medium cubes (about 3cm wide) and boil them in water until tender, with one cube of Knorr chicken stock.

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