Posts Tagged ‘Vegetarian’

*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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So I’ve got a bit of an Indian theme going currently. Could be because winter drags on and on. Next weekend I will attempt to make a red lentil dhal, a great vegetarian dish, which works well on its own or as part of a meal. Stay tuned, folks!

Whoops – still not made this. Life keeps getting in the way!


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I first made this omelette one gray and cold October afternoon, and nothing awakes the senses like chilli, coriander and ginger. Serve with bread or ryvita.


2 eggs
4 tbsp water or skimmed milk
Olive oil spray
Salt & pepper
1 clove of garlic
200g mushrooms, in quarters or sliced
30g grated cheddar
1 green chilli, deseeded
1 cm fresh ginger, finely sliced
A handful fresh coriander
1 tsp lime peel


Lightly fry the mushrooms and add the crushed/grated garlic, set aside.
Mix the eggs and water/milk with a fork, and add to the frying pan. When the omelette is almost set, then add the mushrooms and cheese, and fold in half.
Leave under a lid until the cheese has melted.

Serve with ginger, green chilli, coriander and lime peel.


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This dish is driven by hunger and inspired by what was in my larder earlier today.

You need:

20gr green lentils

4 carrots, grated

20gr parmesan grated (counts as healthy option B…)

2 chopped anchovy fillets (100gr is 5 syns)

1-2 roughly chopped hard-boiled egg

1 clove of garlic, finely grated

Lemon juice

Handful parsley

Maybe some capers, if you’ve got them

Salt & pepper


Cook the lentils as per instructions on the bag, braise the lettuce and then start assembly your salad on a large dinner plate, starting with the grated carrots, parmesan, garlic, and egg. Continue with the lentils, anchovy and braised lettuce, then the parsley and lemon juice, and a tiny bit of olive oil, salt & pepper.


Braised gem lettuce salad with green lentils, anchovy and egg

Braised gem lettuce salad with green lentils, anchovy and egg

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Du trenger:

2 ss olivenolje
1 løk, finsnittet
1 liten fennikel, finsnittet
3 hvitløkfedd, finsnittet
1 toppet ts korianderfrø
100 ml hvitvin, gjerne tørr
1 appelsin, skall og saft
400 g hakket tomat på boks
en god klype safran
2 gulrotter, i skiver
5 små poteter, delt på langs og i biter
260 g torsk og 160 g kveite eller annen fast fisk
Noen grønne oliven


1. Varm opp oljen i en stor gryte og stek løk, fennikel, hvitløk og korianderfrø i 15-20 minutter på lav varme til grønnsakene er myke og gjennomsiktige. Tilsett hvitvin, appelsinskall og saften + hakket tomat. Fyll hermetikkboksen med kaldt vann, iblandet safran. La småkoke i 20 minutter.

2. Legg i fiskestykkene og la dem trekke under lokk i et par minutter. Smak til med salt og pepper. Tilsett oliven rett før servering, og server med hjemmebakt brød.

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I think I’m on a bit of a roll here, sticking to the plan (apart from that chocolate brownie at Starbucks earlier), and I’m being a bit inventive in the kitchen today.

Dinner for one (the other two are attending parents eve) will consist of steamed salmon with soy sauce, garlic and tomatoes, served with a vegetable medley and lots of spinach…. Followed by a melon, pomegranate & cucumber salad with lemon zest and clementine juice.

Mix equal quantities of melon, peeled and deseeded cucumber and pomegranate. Add in mint, if you wish &  lime juice and zest.


Verdict: I think I overcooked the salmon a little and the vegetables I choose were a bit bland, and it needed a sauce! Next time I’ll add sesame seeds and sesame oil to the spinach for extra flavour and crunch. The melon/cucumber salad was excellent, and I think it will be a winner in the summer time.


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Sometimes I’m not very hungry in the morning, but must ensure I fill up on Super Free and Free foods (I’ll fill you in later, maybe) so this grazing platter is good for nibbling throughout the morning.

Simply cut up your favourite and seasonal vegetables, add some Mini Babybel Light cheeses (no  more than 3) a few olives – a few, I said… An apple and some Ryvita. And coffee – loads of coffee. It’s one of those  mornings. It’s Monday, dammit!

Or – another favourite is grated carrot, apple and celery, with the juice & zest of a lemon. Try it – it’s good for your eyesight too!

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Gary Bainbridge

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