For 2 portion:
2 medium courgettes
30g fresh basil
30g parmesan cheese
50g pine kennels, toasted in a pan
good quality olive oil
Spiralise the courgette and cut into individual spaghettis if too long (mine came out like one ultra long spaghetti :D). Place onto a kitchen towel and tap dry.
For the pesto, blitz fresh basil with parmesan cheese, toasted pine nuts and a good glue of olive oil in a food processor. Season to taste with salt and pepper.
If you like to serve this dish warm (recommended so that the sauce and courgettis mix better), cook the courgettis in boiling water for a few minutes. Drain and mix with the fresh pesto.
You can store the remaining courgettis in an airtight container lined with some kitchen towel in the fridge. The pesto can be stored in a clean and sterilised jar (etc. old jam jar) in the fridge.
For 2 portions:
1 large marrow
250g extra lean minced meat
2 medium tomatoes
1 medium onion
2 cloves of garlic
1 can of chopped tomatoes
some cheese (etc. Feta cheese, camembert, goats cheese)
Bring water to a boil in a large pot. Place the marrow in the pot and cook for 5-10 minutes.
Heat some olive oil in a pan and soften chopped onion, garlic and tomatoes.
Heat some olive oil in a pan and cook the minced meat until brown. Season to taste and add onions, garlic, tomatoes and chopped tomatoes. Leave to simmer for about 5 minutes.
Take out the marrow, cut in halves, and leave to cool down. Scrape out the seeds and fill with the meat sauce.
Finish off with some cheese and bake for 15 minutes at 180-200°C (Gas Mark 5).
Printable PDF version:
125g lean minced beef
2 handfuls spinach
olive oil, pepper, salt
Heat some olive oil in a pan and cook the minced beef with chopped onion until it is brown. Dice the courgette and add to the pan. Finally add the spinach and stir until the spinach has shrinked. Serve with steamed rice or crusty bread.
The spinach makes this dish relatively juicy, but if you prefer stir fry with proper sauce, just add some soy or teriyaki sauce.
1-2 chicken breasts
a clove of garlic
teriyaki stir fry sauce (or just teriyaki sauce)
Cut the chicken into stripes and cook in a hot pan with olive oil until its brown and crispy. Heat some olive oil in a pan and add the garlic and chili. After a minute add the rest of the vegetables and cook for a few minutes. Stir in the chicken and sauce and serve with rice.
The day before I go home, fridge and cupboards need emptying and thats when I came up with this recipe here:
1/2 medium courgette
125g gorgonzola cheese
salt, pepper, lemon juice
Dice the onion into small chunks and the courgette into larger pieces. Heat some olive oil in a pan and cook the onions first, then add the courgette pieces. In the meantime bring water to a boil and cook pasta as instructed on the packet.
Cut the gorgonzola cheese into chunks and give to the pan at low heat. Let it melt and add some milk. Stir and leave to simmer until the sauce begins to thicken. If the taste of gorgonzola is too strong for your taste simply add some more milk and let it simmer further. In case the sauce is not thick enough to serve, thicken it with cornflour. Season the sauce with salt, pepper and some lemon juice.
Drain the pasta and serve with the sauce, enjoy 🙂
This recipe is perfect for using up all the vegetables from the fridge. In my case, I usually buy bags full of veg and use them straight away for recipes like this. Either way, this is a delicious and healthy recipe that fills you up. The recipe represents what Ive put in the bake today, but experiment and put other vegetables in there.
Recipe for two portions:
1 big onion
1/2 red pepper
1/2 small courgette
1/2 small aubergine
2 handfuls of baby button mushrooms
100 ml chicken/vegetable stock
3-4 tablespoons of low fat crème fraiche
grated mozzarella cheese
2 teaspoons of butter
Preheat the oven for 180°C.
Cut all the vegetables in chunks and melt the butter in a pan. Cook the vegetables from all sides until they start to soften. Season with pepper, salt and thyme. Add the chicken/vegetable stock and let it simmer for a couple of minutes. Drain the vegetables (keep the stock if you are making a soup the same/next day!) and fill in a casserole dish. Cover with crème fraiche and cheese and bake until the cheese is crispy at 180°C.
1 small onion
4 slices of ham
1/2 small courgette
3 tablespoons buttermilk
Preheat the oven for 180C.
Cook the pasta as instructed on the packet. Cut the onion into small cubes and slice ham, mushrooms and courgette. Heat some olive oil in a pan and cook the onions in it. Add the pasta and toss it in the pan. Transfer the pasta with onions into a casserole and put some grated cheese on top. Add the vegetables and ham and cover with grated cheese.
Bake in the oven until the cheese is melted and starting to brown (10 mins).