Chicken Curry

A tasty dish that can be prepared very quickly. You can also replace the chicken with shrimps.

chickencurryMain Course – 4 Portions

Ingredients

400 gram chicken fillets
2 carrots
2 celery sticks
1 red bell pepper
1 leek
1 zucchini
200 ml coconut milk
Coconut Oil
Curry powder
Salt
Pepper

Method

1. Clean the vegetables and cut them into small pieces. Put the coconut oil in a deep pan medium-low heat. Then add some water, and the carrot, celery sticks, bell pepper, leek and zucchini. Cook until the vegetables are almost done.

2. Cut the chicken fillets in small strips (julienne). Season them well with salt and pepper. Put some coconut oil in a frying pan on medium heat. Bake the chicken in 5 – 8 minutes golden brown. Set aside.

3. Drain the vegetables. Add the vegetables back to the pan. Pour in the coconut milk and season with the curry powder. Add a little bit of water. Mix well until the powder has been dissolved. Bring to boil, then put the heat on low and let the curry simmer for at least 20 minutes. Add the chicken for the last 10 minutes of cooking. Serve hot.

Cold Zucchini Soup

This healthy soup makes also a great appetizer for a bigger group when served in small cups. Change the amount of mascarpone to your liking.

zucchinisoupStarter – 8 Portions

Ingredients

1 kilo zucchini
3 garlic cloves
1 white onion
1 red chili pepper
1 liter vegetable stock
60 ml mascarpone
30 gram parmesan cheese
1 tbs lemon juice
1 tbs parsley
Olive oil
Salt and pepper

Method

1. Shred the onion and crush the garlic. Remove the seed from the chili and cut finely. Cut the zucchini in small pieces. Heat some olive oil in a deep pan and sauté the onion and garlic for a couple of minutes. Add the zucchini with chili and stir fry for another 5 minutes on medium-low heat.

2. When the zucchini has softened a bit, pour in the vegetable stock. Mix well. Let cook uncovered on low heat for 20 minutes. Stir occasionally. Take the pan from the heat, and blend the soup until it is smooth.

3. Put the soup back on low heat. Add the mascarpone and parmesan. Taste and season with salt and pepper. Stir well, and bring the soup to boil. Add the lemon juice and stir another time. Then take the soup of the heat and let it cool down completely.

4. Finely cut the parsley. Sprinkle over the soup, ladle the soup in bowls and serve.

Meatloaf with Carrot and Celery

A hearty meal which will bring warmth in your stomach when the weather is cold.

meatloafStarter – 6 Portions

Ingredients

150 gram carrots
150 gram celery root
2 shallots, finely cut
1 kilo mincemeat, half pork, half beef
2 eggs, beaten
1 tbs Worcestershire sauce
1 tbs mustard
Salt and pepper

Method

1. Preheat the oven on 380°F.

2. Peel the carrots and celery root. Then, cut them in small cubes. Put them in pan with cooking water. Cook the cubes for 3 minutes. Drain and rinse under cold water. Pat dry with some kitchen towels.

3. Mix the mincemeat in a big bowl with the shallots, carrots and celery root. Add the Worcestershire sauce, mustard and the beaten eggs. Season with salt and pepper. Stir well until all ingredients are mixed evenly.

4. Put some baking paper in a baking tray. Spoon the mix from the previous step inside the baking tray and press it well. Make sure the mix is evenly distributed over the baking tray.

5. Put the baking tray in the oven, and bake for 50 minutes. Take the tray out of the oven a let cool for about 10 minutes. Then take the meatloaf out of the tray and let it stand on a dry place for 5 minutes. Cut the meat loaf, divide on plates and serve with some vegetables on the side.

Tomatoes Filled With Ricotta

A very tasty appetizer, which is surprisingly filling at the same time.

Starter – 6 PortionsTomatoesricotta

Ingredients

6 tomatoes
500 grams ricotta
4 shallots, chopped
2 tbs parmesan cheese, grated
2 tbs fresh thyme, finely chopped
4 tbs olive oil
Salt and pepper

Method

1. Preheat your oven on 400°F. Mix the ricotta with the shallots, the thyme and the parmesan cheese. Add 4 tablespoons olive oil and season with pepper and salt.

2. Cut the top from the tomatoes. Spoon out the seeds and any excess liquids. In order to have the stand stable, you can cut off a little part on the bottom of the tomato as well. Fill the tomatoes with the ricotta mix.

3. Put the tomatoes on a baking dish and bake in the oven for 30 minutes.

4. Take the tomatoes out of the oven and let them cool a little bit. Add on the top the remaining olive oil and garnish with a sprig of thyme. Serve while still warm.

Paleo Pizza

This pizza is without dough, making it a perfect fit for Paleo.

paleopizzaStarter – 6 Portions

Ingredients

250 gram almond flour
1 egg
1 tbs olive oil
Pinch of salt

Topping
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
100 gr mixed mushrooms
50 gr grated cheese
3 tbs tomato paste
4 diced tomatoes
Salt and pepper

Method

1. Preheat the oven on 400°F. Cut the bell pepper in small strips and sauté these for a couple of minutes in a frying pan. Clean the mushrooms, cut them in cubes and add them to the frying pan.

2. Now lets make the base of the pizza. Mix in a large bowl the almond flour with the salt. Add the egg and the olive oil, and mix well with your hands, until one big dry ball of dough is formed.

3. Roll the dough flat with a rolling pin. The dough has to have around 3 mm thickness. Bake this pizza base in the oven for about 15 minutes, or until golden brown.

4. Take the base out of the oven. Spread the tomato paste on the base until it is totally covered. Then place all the vegetables on the base, according to your preference. Season well with salt and peper, and scatter the grated cheese on top. Bak for another 5 minutes in the oven, until the cheese is melted. Serve while hot.