Poussin with parsnip, carrots and courgette in a rosemary sauce

Ingredients for the main and side:

  • Poussin with rosemary and parsnip

    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

Coley and squid marinara

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

Coley and squid 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

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.

Continue reading

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

Continue reading