Light Spaghetti and Zucchini Pasta with Goat Cheese

Light Spaghetti and Zucchini Pasta with Goat CheeseFlavourful and quick pasta recipes always come in handy. To lighten up the calorie content of this pasta dish I have replaced part of the carbs with the zucchini. In the end I was quite surprised about how filling this dish was. Continue reading

In the beginning I wanted to make the zucchini spaghetti using my knife (since I don’t have a spiralizer) but then I found here a simple alternative using a grater that I thought worked well and was also faster. It was my first time making zucchini spaghetti and since I really liked them I now have a new item on my to buy list: the spiralizer. This quick fresh and light recipe turned out to be a tasty dish and surely one of these days this is a recipe I shall serve again… especially since the wedding is less than a month away and I want to keep my food on the light side.

Light Spaghetti and Zucchini Pasta with Goat Cheese Light Spaghetti and Zucchini Pasta with Goat Cheese

Light Spaghetti and Zucchini Pasta with Goat Cheese

 

 

Light Spaghetti and Zucchini Pasta with Goat Cheese

 

Recipe for 4

Prep time: 10-12 min

Cook time: 8-10 min

 

Ingredients

2-3 zucchini

8 sun dried tomato filets

240 g spaghetti

120 g hard goat cheese

80 g crème fraiche

Zest of 1 organic lemon

4 tbsp. dry roasted pine nuts

2 tbsp. olive oil

Salt and pepper

 

Recipe:

Using either a spiralizer or a large holed grater or even a knife, make the zucchini noodles. As I only have a grater I used it by grating the zucchini through their whole length. The other option is to thinly slice the zucchini by their length and them cut each slice into spaghetti like shapes.

Roughly chop the sun dried tomato filets and grate the hard goat cheese.

Cook the spaghetti in salted boiling water according to package instructions.

Meanwhile heat the olive oil in a pan on a medium heat and add the zucchini and the sun dried tomatoes. Season with salt and pepper and cook for 2-3 min stirring once or twice. Add the crème fraiche, hard goat cheese and lemon zest. Lower the fire and cook until the sauce is dense but still a little runny.

Drain the pasta and add it to the sauce along with the pine nuts. Remove from fire, mix all together, correct taste if needed and serve.

Cheesy Chicken Skewers with Honeyed Carrot Salad

Cheesy Chicken Skewers with Honeyed Carrot SaladAfter a pretty busy weekend where I had visits, I attended the enogastronomic walk and on Sunday I had the summer party organised by my boyfriend’s political party; it’s nice to be back into a more calm routine. Continue reading

Yesterday I had my weekly lunch with my mother and usually I make something vegetarian since we both like it but this time I wanted to make something a little different and so I came up with these mince chicken skewers and this honeyed carrot salad. With the chicken I paired some Emmentaler cheese that has a relatively sweet taste and its flavour goes well with the chicken meat and the honeyed carrot salad.

Cheesy Chicken Skewers with Honeyed Carrot Salad

 

Cheesy Chicken Skewers with Honeyed Carrot Salad

Recipe for 4

Prep time: 20 min

Cook time: 10-12 min

 

Ingredients

For the chicken:

600 g chicken minced meat

2 tbsp. breadcrumbs

2 tbsp. thyme leaves

1 tsp. mustard powder

optional: cayenne pepper

4 tbsp. grated Emmentaler cheese

1 large spring onion – only the bulb

salt and pepper

2 tbsp. olive oil

 

For the carrot salad:

3 tbsp. olive oil

1.5 tbsp. cider vinegar

1 tbsp. runny honey

salt and pepper

1 tbsp chopped parsley

3 grated carrots – not too large ones

1 finely chopped spring onion (white part only)

 

Recipe:

For the carrot salad, in a bowl combine the olive oil, cider vinegar, honey, salt and pepper. Mix well and add the carrots and parsley. Toss and leave to macerate.

Meanwhile in another bowl mix the minced chicken, breadcrumbs, thyme, mustard powder, grated cheese, salt, pepper and optionally the cayenne pepper. Finely chop the spring onion and add it to the rest of the mix. Blend all together and divide the mass into 8 equal parts. Take one part and with your hands form sausage like shapes; repeat with the rest of the meat. Insert a wooden skewer stick into each “sausage”.

Heat 2 tbsp. olive oil and place the skewers to colour on all sides and allow them to cook through for 10-12 minutes.

Serve the salad with the skewers and some crusty bread.

Lentil Grapefruit Salad with Salmon Served in a Glass

Lentil Grapefruit and Salmon Salad Served in a Glass Despite the cold weather I felt like having something fresh and light. This past week I wanted to avoid eating too heavy but yesterday, I already broke my resolution Continue reading

when I was invited by my Italian friend Simona to eat specialities from the Valtellina: “sciatt” and pizzoccheri. The “sciatt” are buckwheat battered pieces of cheese (and so obviously they are fried). The main dish was pizzoccheri which, up to now, is a dish I have never seen served in a weight loss facility. I knew I would like it and indeed it was a truly delicious dinner and I thank her for the nice moment. Nonetheless I have broken my resolution. Today I wanted to catch up since I finally managed to have a moment with my mother so I made this recipe. I made it for her because I know these are all ingredients she really likes. We had a nice moment and almost didn’t even touch any family related matters. Around a glass of white wine we enjoyed this salad while my dog was making herself get noticed, hoping we would feel generous and share our salmon.

Lentil, Grapefruit and Salmon Appetizer 3

 

Lentil Grapefruit Salad with Salmon Served in a Glass

 

Prep time: 15 min

Cook time: 25 min

For 4 portions

 

Ingredients:

120g green lentils

2 tbsp olive oil

100g Greek yogurt

2 tbsp chopped parley

80-100 g smoked salmon

2 spring onions

2 small grapefruits

Cayenne pepper

Salt and pepper

2 tbsp lemon juice

 

Recipe:

Cook the lentils in two times their volume in water for 25 minutes. Once ready, add the olive oil, the cayenne pepper, salt and pepper to taste and set aside to cool.

Mix the yogurt with parsley and set aside. Cut the smoked salmon into small pieces.

Slice the spring onions. Cut the top and bottom off the grapefruit and then with a knife remove the skin following the shape of the fruit. Remove each section by cutting along the membrane. Keep any of the juices dripping from the grapefruit. Cut each section into two or three parts and add them to the lentils along with the spring onions. Add grapefruit juice mix and correct taste with cayenne pepper, salt and pepper if needed.

In a glass place the lentil salad, on top place the yogurt with the parsley and then the salmon. Drizzle with a bit of lemon juice and repeat the operation for the other three glasses. Serve.

Warm Broccoli and Wheat Salad

Broccoli and wheat salad (600 x 450)I think that last week I had something that qualified as a salad instead it felt more like a meal for two. The occasion was really worth it; I met up with a few of my former boarding school mates for the weekend and since we only manage to do this every four to five years, I didn’t want to miss it. I can say that we ate and talked around the table and the whole weekend revolved around dishes that only sounded light by their name. Take my famous Saturday night salad, I mean there  were potatoes, bacon, onions, croutons, eggs, tomatoes, hard cheese and finally  tiny bit of salad; all served in a bread basket (I didn’t finish the basket). Well when I came back, going a little light for a few days felt like a nice idea. Continue reading


About wheat:

Over 8000 years ago humans were already eating wheat; to reach such result, a combination of different types of grass were used. Although my recipe calls for plain wheat, the first thing that come to mind when we talk about wheat is bread. Should you go the British Museum, you can find ancient loaves of bread dating back to the Egyptian times (source: http://www.allaboutwheat.info/history.html ).


Warm Broccoli and Wheat Salad


Recipe for 2

Time: 20-25 min.


Ingredients:

100g wheat

400g broccoli florets (about 1 reasonably large broccoli head)

Zest of ½ lemon

1 large garlic clove

1 tbsp chopped parsley

1 large tbsp cider vinegar

3 tbsp olive oil (plus more for roasting)

1 red chilli

10 almonds roughly chopped

2 spring onions

Recipe:

Cook the wheat with some salt according to package instructions, drain and set aside.

Clean the broccoli and cut into small florets. Heat a little water in a pan and blanch the vegetables for 3-4 minutes.

Meanwhile slice the spring onions and prepare the salad dressing by mixing 3 tbsp olive oil with 1 large tbsp cider vinegar and add salt and pepper to taste.

Heat about one tsp olive oil in a pan and add the chopped garlic with the red chilli. After 2-3 minutes add the lemon zest, the broccoli, the wheat and stir. Remove from fire and place in a bowl. Add the dressing the almonds, parsley and stir quickly before plating. As a last touch sprinkle the sliced spring onions on top and serve.