Tag Archives: vegetable

Baked Potato Cake

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171220 Potato Cake Pie-8590

This cake resembles the Spanish Tortilla. Tasty and quite filling. Can be served hot or cold. Great side dish or at the buffet.

Serves 6

6 medium sized potatoes, finely grated
2 onions, finely grated

3 eggs
3 tablespoons buckwheat flour
2 tablespoons lemon juice
½ teaspoon salt

A pinch of nutmeg
Black pepper

1 small red chili, finely chopped
1 yellow bell pepper, chopped
Broccoli crowns, small head, chopped
1 small zucchini, chopped

3 tablespoons chopped scallions/green onion
200 ml crème fraiche
150 g grated cheese
1 egg

Heat oven to 200C

1. Combine the grated onion and potato
2. Add the combined egg mix
3. Season
4. Add the chili, pepper, broccoli and zucchini
5. Pour into cake tin (spring form)
6. Bake 20 minutes
7. Remove from oven
8. Mix the green onion, crème fraiche, cheese and egg.
9. Spread the spring onion mix on top.
10. Bake another 30 minutes

Serve with a green salad.

171220 Potato Cake Pie-8611

Roasted Vegetables

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160127 Roasted Vegetables-1125Anything goes here. I’ve put together a meal consisting of my favourite vegetables. The most important is to cut the vegetables in appropriate sizes so that they will be done at the same time. With this dish, I think that the Chevre Dip and the Apple Mustard Sauce goes really well.

1 red onion
1 large courgette
Chestnut mushrooms
1 red pepper
1 green pepper
1 large parsnip
3 Jerusalem artichokes
1 large carrot

Oven at 210 C

  1. Place all cut up vegetables on a large baking tray.
  2. Drizzel with oil, add some salt and pepper
  3. Roast in oven for 45-55 minutes (depending on the size of your vegetables).

Almond Crusted Cod with Sweet Potato Wedges, Roasted Carrots and Tomato Sauce

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160113 Almond Crusted Cod-0968
This dish is inspired by a Swedish salmon recipe with mustard sauce. It is a dairy free/low fodmap recipe.

Serves 6

1 kilo cod loins

Crust:
70g almond, blanched and roughly chopped
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp chopped dill
Salt (from a salt mill)

Tomato Sauce:
12 (1,5 kg) tomatoes, cut each in 4 wedges, then in half creating 8 pieces from each tomato
2 red peppers, cut into pieces
1 fennel bulb, cut into pieces
3 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper

Roasted Carrots:
I kilo carrots, halved lengthwise
3 tbsp olive oil
1 tbsp maple syrup (100% pure)
2 tbsp lemon juice
Salt and pepper

Sweet Potato, wedges
Salt
Olive oil

2 lemons, wedges
Oven at 200C

  1. Roast tomato sauce vegetables with oil, vinegar and seasoning in 200 C 40 min
  2. Coat the carrots with the oil, syrup, juice and seasing and roast them for 20 min in 200 C
  3. Roast potato wedges with the oil and salt for 30 min in 200 C
  4. Combine the ingredients for the crust
  5. Spread crust over fish
  6. Bake in 200 C oven for 10-12 minutes (depending on thickness of the fish)
  7. With a hand held blender, briefly process the roasted vegetables into a sauce.
  8. Serve with lemon wedges on the side

 

Pepper and Courgette Starter

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151223 Pepper and Courgette Starter-0859

Light and fresh, possibly with a hint of garlic. Don’t overcook the vegetables, keep them crunchy. This is a low foodmap recipe.
Serves 6
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange pepper, thinly sliced
3-4 tbsp lemon juice
4 Courgettes, cut into strand with a spiral slicer
Oil for frying (you may use garlic infused oil)
Salt, lemon pepper
Almonds, flaked and toasted (max 10 g per person)
Baby spinach

  1. Mix the peppers with some lemon juice, set aside.
  2. Stir fry the courgettes in the oil over high heat, add the peppers and fry another minute. Season with salt and lemon pepper.
  3. Line small molds with clingfilm and turn onto a bed of spinach on a servingplate.
  4. Decorate with the toasted almonds.

Coconut Baked Salmon with Wok Vegetables and Red Sauce

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151216 Coconut Baked Salmon w Wok Vegetables and Red Sauce-9550

A wonderful, asian inspired salmon recipe. To cut the vegetables into strands, please use a Spiral Slicer (Spiralizer).

Serves 6

6 salmon fillets, boneless, about 140 g each

Salmon marinade:
1 green chili, finely chopped
3 tbsp Greek yoghurt
2 tbsp chopped coriander leaves
2 tbsp shredded coconut
1 pinch of ground paprika
1 tsp honey
Juice from 1 lemon
1 garlic clove
Salt, pepper

1 cucumber

Wok vegetables:
1 parsnip, cut into strands
2 carrots cut into strands
1 zucchini (courgette), cut into strands
I red onion, thinly sliced
Oil for frying
Salt and pepper

Red Sauce:
1 tbsp oil
2 tbsp grated fresh ginger
1 garlic clove, crushed
2 oranges, juice
200 ml fish stock
1 tbsp tomato puree
1 tbsp honey
1 tsp corn flour
1 tbsp white wine vinegar
A pinch of ground chili
Salt

Coriander leaves to decorate

  1. Oven at 180C
  2. Place all the ingredients for the salmon marinade in a blender and mix until a smooth paste. Place the salmon in individually tin foil parcels, spoon over the marinade. Close the parcels and place in the oven for about 20-25 minutes.
  3. Cut the cucumber into 3-4 pieces (the fewer the better). Remove the seeds with the tool used to remove an apple’s core. With a sharp knife, start carving a long, thin, spiral. Arrange the spiral cucumber on the serving plate. The longer spiral the more beautiful. Set aside.
  4. Prepare the wok vegetables. Heat the oil in a wok pan (or large frying pan). Add all the wok vegetables and fry a few minutes over high heat, constantly (gently) stirring. Season.
  5. In a small saucepan, heat some oil and sauté the ginger. Add the remaining ingredients for the red sauce except the corn flour. Let simmer a few minutes. Dissolve the cornstarch in a little water and add to the sauce while stirring. Bring to a boil and keep stirring while simmering for a few minutes. Remove from heat.
  6. Place on plates, leave salmon in parcel or take out, as you desire. Add the wok vegetables, cucumber spirals and red sauce. Sprinkle some coriander on top.

151216 Coconut Baked Salmon in Foil-9564

Sweet and Spicy Cod with Kale Cake

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151209 Sweet and Spic Cod with Kale Cake-9424
Kale is a wonderful, nutritious and tasty vegetable. If you can’t find kale, spinach is a good substitute. The combination with this cod makes for a tasty, light and healthy dinner.

Serves 6

6 pieces cod loins, about 120-150 g each

Dressing:
1 red chili, finely chopped, seeds removed
½ lemon, juice and zest
1 lime, juice and zest
2 tbsp soy sauce
1 tsp chili flakes
1 tsp rice vinegar
1-2 tbsp mango chutney
1 tbsp olive oil

Kale Cake:
500 g frozen Kale, chopped
4 eggs, beaten
150 g feta cheese, crumbled
100 ml crème fraiche
1 red onion, chopped
A few drops of Tabasco
Salt and pepper
Olive oil

Oven 200C

  1. Combine the ingredients for the dressing. Pour over the fish and marinate for at least 30 minutes.
  2. Thaw the kale and squeeze out excess liquid.
  3. Mix eggs, crème fraiche and feta cheese. Add the kale and onion. Season. Pour into a greased ovenproof casserole. Bake for 30 minutes.
  4. Place the fish in the oven for about 20 minutes.

Vegetable Casserole with Capers

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151125 Vegetable Casserole with Capers -0746

Many people aren’t too keen on capers, but please don’t leave them out entirely. They give such wonderful balance to this dish!

3 Courgettes, cut into thick slices, then halved
1 onion, sliced
Olive oil
Salt
4 stalks of celery, chopped
Broccoli, cut into small florets
2 tbsp tomato puree
6 tomatoes, quartered
100 g green olives, pitted
2 tbsp capers
2 tbsp white vine vinegar
Coriander leaves to decorate

  1. In the oil, gently fry the courgettes and onions. Season.
  2. Add the celery and broccoli, fry another few minutes.
  3. Add the tomato puree, stir through, then add the tomatoes
  4. Simmer for 15 minutes.
  5. Add the olives, capers and vinegar, simmer another few minutes.
  6. Decorate with coriander

Nutty Guacamole Pie

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A most amazing pie!! Unfortunately, I cannot take credit for this recipe. I found it in a magazine many years ago and have been making it, with slight variations, for years. It is the perfect summer dish – you may add any of your favourite vegetable to it! You may use salted, roasted cashews but then you must omit the salt in the recipe.

Serve as part of a BBQ buffet together with:
Buckwheat Corn Fritters with Sweet and Spicy Chilli Sauce, Cognac BBQ Marinade, Spicy Plum Chutney, Marinated Tofu and Berry Crumble Yogurt.

The Crust:
1 sweet potato, peeled
2 carrots
1 red apple
300 ml roasted cashews
½ lemon, juiced
½ tsp of salt

Guacamole:
½ red onion
1 ripe tomato
2 ripe avocados, stone removed
1 small garlic clove, crushed
A pinch of cayenne pepper
Salt and black pepper

Garnish:
Tomatoes
Rocket salad
Red onion, sliced
Flat leaf parsley, shredded
Roasted macadamia, pine or pecans nuts

  1. Set oven to 175C
  2. Cut all vegetables for the crust in smaller pieces and place in a food processor together with the cashews. Process until smooth. Add the lemon juice. Place in pie dish. Bake in over for about 45 minutes. Let cool.
  3. Process all ingredients for the Guacamole in a blender. Spread on top of cooled crust.
  4. Add the garnish.

Enjoy!

The crust can be prepared in advance. The guacamole may also be made a day ahead but make sure to place some tight fitting cling film on top to prevent the avocado from discolouring.