Zucchini Soup

Zucchini Soup-4705

A wonderful, easy, quick, delicious recipe! Serve as a starter, lunch or, with some bread, for dinner.

Serves 4

6-7 medium sized zucchini/courgette, washed (no need to peel)
1 liter of vegetable broth (or more if you want a thinner soup)
Dash of salt
(optional: black pepper and a drop of agave/maple syrup)

2 tsp Boursin garlic soft cheese (or just 1/3 of a minced garlic clove)

Optional: 50 ml sour cream (or coconut cream)

Decoration: Parsley and 2 tbsp of sour cream

1. Cut the zucchini into thick slices. Place in a saucepan along with the vegetable broth and salt.
2. Simmer 15-20 minutes until the zucchini is soft.
3. Take off heat, add the cheese and blend with a hand-held immersion blender. (At this point you may also add the optional sour cream – this will make the soup creamier)
4. Add some more broth if you prefer a thinner soup. Reheat if the soup got too cool.
5. Season with more salt and pepper, if needed. A drop of agave or maple syrup can help balance the flavours.
6. Pour into serving bowls, drizzle sour cream and add some parsley leaves.

Oat Groat Risotto


This dish is like a normal risotto but with a fuller, nuttier flavour as I use oat groats instead of rice. If you don’t cook with oat groats already then it is time to try it out!

Groats are the hulled kernel of the grain which is rich in fibre and protein. It will keep you fuller for a longer time, has less carbs than rice and is also, supposedly, helpful against high cholesterol. But first and foremost, it has lots of wonderful flavour!

Serves 6

400 ml oat groats
800 ml chicken broth or water and vegetable stock cube
100 g Parmesan, grated (or some crumbled feta cheese)
600 g brown button mushrooms, sliced
100 ml sundried tomatoes
100 g fresh spinach leaves
1 red onion, finely chopped
Salt and pepper

Zucchini, thin slices, for decorations

• Sauté the mushrooms over medium heat until all liquid has evaporated. Add the onion and sauté until soft. Stir in the sundried tomatoes and the spinach during the last few minutes.
• Boil the oat groats in bullion over medium heat (this has a tendency to overflow while boiling so keep a close watch) until done (15-45 minutes, please see the manufacturers recommendation – some will tell you to soak the groats before cooking).
• Add the mushroom mix into the ready oats.
• Take off heat and stir the Parmesan cheese (or feta cheese) into the mix.
• Season.

Serve with a fresh salad or, as I’ve done here, on a braided Zucchini/Courgette mat.

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.

Pepper and Courgette Starter

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

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

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

Rosemary Courgette Spaghetti

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I love making dishes with Courgette Spaghetti. There are so many possibilities. This version is not so spicy in order not to take anything away from the crabcakes. For this recipe, you need a “spiralizer” or a mandoline (with blades to make “juliennes”).

Serve as part of a dinner with:
Starter – Fresh and Fruity Vegetable Starter
Main course – Together with Chilli Crab Cakes and Home Made Chilli Sauce
Dessert – Sweet and Sour Sauce with Strawberries and Vanilla Bean Ice Cream

Serves 4
2 large courgettes
1 stalk of fresh rosemary
1 clove of garlic
olive oil
Chilli flakes, salt and pepper

1. Using a spiralizer, create long, spaghetti like, strands of courgette. Take care not to make them too long. Cut with scissors now and then, if needed.
2. Start by infusing the olive oil. Heat the oil in a pan and add the rosemary and the peeled, whole garlic clove. Sauté for a few minutes.
3. Saving the flavoured oil, discard the rosemary and garlic and place the courgette spaghetti in the hot pan. Fry on high heat for a few minutes, drain on paper towels, season with salt and pepper and serve with some sprinkled chili flakes on top.

Stuffed Marinated Courgette Rolls

08 Stuffed Courgettes pic-8099

A delicious starter stuffed with your favourite filling.

Serve as part of a menu together with:
Main Course: Balsamic Chicken with Fruity Quinoa
Dessert: Frozen Coffee Banana After Dinner Drink

Serves 4

3 courgettes, shave thin slices using a mandolin slicer, do not use the middle part containing the seeds
Juice from 1 lemon
Salt and pepper

Stuffing 1
1 sundried tomato
1/3 red pepper
100 ml Greek Yogurt

Stuffing 2
3 Walnuts, chopped
2 tbsp fresh thyme, chopped
½ clove of garlic, crushed
100 ml Greek Yogurt

Stuffing 3
100 ml Philadelphia cream cheese
Shrimp (or smoked salmon), chopped

Chopped red pepper and walnuts to decorate

  1. Marinate the courgette slices in the lemon juice for at least 30 minutes and season with salt and pepper.
  2. Combine the ingredients for the 3 stuffings in separate bowls.
  3. Arrange 2 courgette slices lengthwise, overlapping a little bit on the long side., creating a wider courgette slice. Place a spoonful of stuffing at one end and roll up tightly. Place standing up on a serving plate. Make 2 more rolls with the other stuffings. Decorate the plate with the walnuts and peppers and serve.


Zucchini Blinis with Smoked Salmon and Lumpfish Caviar

For a festive Sunday brunch, serve with Gluten Free Crisp Bread with Dips!

Zucchini blinis

After an overindulging weekend, I like to cook something healthy, yet elegant, for a Sunday brunch with friends. These Zucchini Blinis offer a lighter option than the rich buckwheat version.

Serves 4

2 small zucchinis/courgettes, grated
A handful of shredded spinach leaves
3 tbsp of soy flour
1 large egg

150 grams of cottage cheese
3 tbsp half fat crème fraiche
½ finely chopped red onion
½ finely chopped green pepper
4 tbsp grated lemon peel (take care only to use the outer layer of a un-waxed lemon, the white part is bitter)

4 slices of smoked salmon

50 g black lumpfish caviar

Zucchini blinis makingIMG_5025

1. Mix soy flour and egg to a smooth batter.
2. Squeeze the water out of the grated zucchini, add spinach and combine with the egg batter.
3. In a bowl, mix together all ingredients for the cottage cheese sauce and set aside.
4. Pan fry the zucchini blinis on medium heat in a little olive oil (or butter if you prefer). Use a spoon and gently flatten each blini to form a small round cake with a diameter of about 9 cm (3,5 inches) each. About 2-3 tbsp of batter is about right for each blini. Let it brown for 2-3 minutes on each side. Make 8 blinis.
5. Place one blini on each plate, add rolled up salmon, a dollop of the sauce, a tsp of caviar and cover with a second blini.