Archive for April, 2013

*Serves one or two


This omelette really is inspired by spring, and I love combining flavours that I love. Parmesan, lemon and asparagus. Spring on a plate! Especially with pea-shoots.



2 eggs

60g asparagus tips

1 tablespoon milk

25 grams grates parmesan cheese

2 teaspoons olive oil

1 tablespoon or less lemon grind



First lightly grill the asparagus tips in a griddle pan and set aside.

Grate the cheese and mix in with the eggs and milk, and add to the frying pan. As before, when the omelette is almost set, add the asparagus and fold in half. Leave under a lid until done.


To serve:

Place the omelette on a plate, with more grated Parmesan and lemon grind. Salt & pepper.






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I’m on a bit of a scrimping mission (http://www.thefreedictionary.com/scrimped) and am trying to use as much as possible of left-over food. I had some rice left from yesterday (please be aware that you can get food poisoning from rice if you don’t store it in the fridge after cooking), and here’s my take on egg fried rice.

*Serves two.

You need:
• 500 gram cooked rice
• 2 eggs
• 3 spring onions (or scallions to my American friends) finely chopped
• 1 inch or so fresh ginger, finely chopped or grated
• 1 clove garlic, finely chopped or grated
• 4-5 fresh asparagus, chopped
• 145 gram uncooked prawns
• 1 tablespoon sesame oil

Spices & garnish:
• Fresh coriander (or cilantro to my American friends)
• Chinese five spice
• Chilli flakes
• Soy sauce

What to do:
1. First half cook your prawns with Chinese five spices and put to one side.

2. Quickly fry chopped asparagus in a griddle pan with a squeeze of lemon, and put to one side.

3. Add the spring onions, ginger and garlic to the rice and mix well.

4. Add the beaten eggs to the rice and stir it all together so the eggs are absorbed by the rice.

5. Make sure that the wok or pan is very hot when the rice hits it, and stir-fry on a high heat until it is beginning to get nice little brown crunchy bits.

6. Stir in the prawns and asparagus and transfer to plates.

Garnish with chopped coriander, chilli flakes and soy sauce.

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It has been a while since I shared a meal or a recipe on my blog – the simple reason is that I’ve not cooked anything of importance. By this I mean, I’ve just been having my standard low-calorie meals, or ‘sticking to the plan’.

For breakfast I will normally have some fruit with or without natural yogurt, where I try to include fruits that are low or extra low in energy density. These include: grapefruit, all varieties of melon, raspberries and strawberries. There are of course many more, but I tend to stick with these for breakfast.

I have more substantial meals for lunch. Smoked salmon with braised spinach, scrambled eggs and a side-salad. Or bacon, baked beans, mushrooms and spinach and tomatoes. In summer I tend to make massive salads.

For dinner I may have stew, and my favourite is minced beef with 2 types of beans, tomatoes, mushrooms, garlic, grated carrot and onions. I will have this with a baked sweet potato, rice or in a wrap. Again, I tend to have a side-salad with this as well.

Steamed fish is great too, with rice and vegetables.  Or lean meat, vegetables and rice/cous cous/sweet potato etc etc.

And I can report another weight loss success last week: 2,5 lbs!

Love, Natasja


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Gary Bainbridge

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