Creamy Aubergine Chickpea Casserole

170510 Aubergine Chickpea Casserole-5215

Sometimes you just need to make something quick (and delicious) with ingredients on hand. The only fresh ingredient (that is necessary in this recipe) is one aubergine (eggplant). The rest is probably already in your cupboard (or can be omitted).

Serves 4


1 large aubergine/eggplant, medium sized, cut into cubes

Riced cooked potato, Quinoa or Rice

1 large onion, chopped
1 garlic clove, crushed
Olive oil

3 tablespoons tandoori paste
400 g chickpeas, cooked
400 g chopped canned tomatoes

50 ml coconut milk

3 tsp mango chutney

Salt and pepper to taste

Cherry tomatoes (quartered) and parsley

1. Sautee the cubed aubergine in olive oil until browned.
2. Cook the potato and put through a potato ricer or prepare the quinoa or rice.
3. Sautee the onion and garlic until soft (do not brown them). Add the aubergine.
4. Stir in the tandoori paste, chickpeas and canned tomatoes. Let simmer for 15 minutes.
5. Add the coconut milk and heat up to a simmer.
6. Stir in the chutney.
7. Season with the salt and pepper
8. Serve with the potatoe/quiona/rice and tomatoes and parsley on top.

Spicy Organic Chicken Casserole

160824 Chicken Casserole-1272

A wholesome casserole, full of flavor. Serve with gluten free pasta, rice, marinated zucchini noodles (see recipe below) and/or the Parmesan Muffins I posted a few weeks ago.

Serves 4

500 g free-range organic chicken, cut into pieces
Olive oil

3 carrots, thick slices
100 g root celery, cut into pieces about the same size as the carrots
5 shallots, chopped
Olive oil

1 clove of garlic, crushed

800 grams of peeled, canned cherry tomatoes in its juice
2 bay leaves
1 chicken bouillon/stock cube
50 ml lemon juice
1 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper

6 slices Serrano ham, cut into smaller pieces
Fresh thyme for decoration

1. Fry the chicken in a bit of oil until colored, set aside
2. Sautee the carrots, shallots and celery. When done, add the garlic and sauté for another minute.
3. Add the tomatoes, bay leaves, lemon juice, balsamic vinegar, spices and let simmer for 15 minutes.
4. Add the chicken and simmer another 10 minutes, or, until the chicken is done.
5. Add the ham and simmer 2-3 minutes.
6. Sprinkle some oregano on top.

160825 Marinated Courgette-8213

Marinated Zucchini Noodles

These noodles are quick and easy to make and simply delicious. I like to marinate them a little more than 30 minutes – this way the zucchini has time to soften and the flavor of the marinade penetrate the dish.

3 medium size zucchinis
2 tbsp of white wine vinegar
4 tbsp olive oil
Salt and black pepper

1. Whisk the marinade.
2. Using a spiralizer, create the noodle like threads of the zucchini.
3. Pour the marinade over the zucchini and let stand for +30 minutes.

Vegetable Casserole with Capers

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
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

Cod Curry with Cashews

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This is a great dish to serve on a Friday night when you don’t have a lot of time to cook. The curry can be prepared in advance (a day ahead) and only the fish added at the finishing stage.


Serves 4


500 g Cod Loins, cut into chunks (I would do 12 pieces, allowing for 3 per person)
2 tbsp cooking oil
1 onion, thinly sliced
1 small fennel, thinly sliced
1 red pepper, thinly sliced
400g chopped tomatoes
100 ml single cream
100 ml coconut milk
2 tsp red curry paste
1 tbsp honey
1 broccoli, cut into small florets
Salt and pepper
Fresh coriander leaves for decoration
200 ml cashews
1/2 tbsp ground cumin
Salt from a salt mill
200 ml Greek yoghurt

  1. Sauté the onion, when soft add the fennel and the pepper and gently sauté another few minutes.
  2. Add the tomatoes, the cream+milk, the curry paste and honey and let simmer a few minutes.
  3. Add the broccoli. Simmer another 5 minutes.
  4. Season with salt and pepper
  5. Add the fish, simmer until done (6-7 minutes depending on the size of your chunks)
  6. Dry roast the cashews in a pan. Add the cumin and salt towards the end.
  7. Serve with the coriander and cashews sprinkled on top and the Greek yoghurt spooned over.

Seafood Saffron Casserole

151014 Seafood Saffron Casserole-9008

Light and delicious, quick to make and can partly be prepared in advance. The perfect Friday dinner party menu when you don’t have a lot of time to spend in the kitchen.

Serves 4

500 g sea bass fillets or other white, firm fish (such as cod)

150 g large, peeled shrimp
200 g mussels, no shell (optional)

1 leek, thinly sliced
2 celery stalks, sliced
2 carrots, sliced
2-4 tbsp olive oil
400g chopped tomatoes
150 ml white wine
1 cube fish stock
0,4 g saffron (to release the full flavour, add the strands to the wine 30 minutes before cooking)
Salt and pepper

Parsley, chopped

  1. Sauté the vegetables in a large, deep pan.
  2. Add the tomatoes, wine, fish stock and saffron.
  3. Simmer for 15 minutes.
  4. Add the fish
  5. Simmer another 10 minutes (until the fish is done)
  6. Add the shrimp and mussels, re-heat but do not boil.
  7. Serve with parsley on top.

Cod Casserole with Thyme

Balanced light flavours, serve as a starter or a main course. Decorate with lumpfish caviar or some prawns. Serve with moist potatoe dinner rolls. And why not finish the meal with a Cheesecake Ice Cream?

cod casserole 2 IMG_5018

Serves 4 as a main course

500 g Cod fillets, in pieces, skinless and boneless

Butter or olive oil to fry in
Pancetta diced, 75 g
1 turnip, diced into small cubes
1 yellow onion, chopped
2 celery stalks, chopped
1 tsp thyme (dried)

500 ml fish stock
200 ml single cream
50 ml dry sherry
Salt and pepper
Shrimp or lumpfish caviar and dill to decorate

  1. Fry the pancetta in a casserole pot 4-5 minutes. Add all prepared vegetables and fry another 5 minutes. Add the thyme and stir.
  2. Add the liquids, let simmer for 20 minutes. If more liquids seem to be needed, add some water (but remember, it is a casserole, not a soup).
  3. Add the cod, let slowly simmer until done (5-7 minutes).
  4. Serve in bowls and decorate either the side of the bowl or the casserole itself with prawns or lumpfish caviar.