Healthy Inspirations & More

What a delicious dish - I dare to say that this was MUCH better than most meals in the restaurants....unless they have a Michelin star ;-).

A tad tricky with the potato crust - but you can do it! 

A wonderful mix of flavours with the extra twist with some horse radish on the fish underneath the crust. 

The creamy parsley sauce just complements the great meal, which takes max. 45 minutes to prepare.

This is what you need (for 2 portions)

• 1 onion
• 1 spoon of ghee
• ½ spoon of flour
• 100 ml vegetable broth
• 100 ml cream
• 2 spoons of parsley
• 400 g Hokkaido pumpkin
• 2 spoons of butter
• a tad of water
• Salt, pepper, a tad of cardamom
• 170 – 200 g of potatoes
• 300 g fish
• 2 spoons of horse radish
• ghee

How to prepare it:

1.      Peel the onions and dice them, melt the ghee in a pot and braise the onions

2.      Add the flour, stir well, then add the broth and the cream and let it simmer for about 3-4 minutes.

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It's pumpkin time...and I loooove this vegetable. It is so versatile and can be used in all sorts of variations: As mash, fried, roasted, as soup, in a cake....or as here in a super delicious format, in a risotto dish!

My absolute favourite of the week and done in 40 minutes - here we go:

What you need:

• 1 onion
• 400 g Hokkaido pumpkin
• 150 g of risotto rice
• Butter or ghee
• 600 – 800 ml of veggie broth
• 100 ml of white wine
• 5 stems of parsley
• 4 spoons of olive (olive or walnut or mix them)
• Salt, pepper
• 50 g parmesan (grated)
• 2 spoons of walnuts

How to prepare it:

• Peel the onion and dice it
• Take the seeds out of the pumpkin and cut it into 1,5 cm big pieces (don’t forget to measure ;-) ). If you use Hokkaido pumpkin, this does not have be peeled!
• Measure the wine and prepare the broth (has to hot/warm for preparing the dish)
  Heat 1-2 spoons of butter or ghee in a wide pot, put the onions in and braise them until glassy
• Add the pumpkin and rice and braise for another 2...

Yes, I admit: I am a salad fan. So I do my best to have salads as often as possible. Always eating the same stuff though is dreadfully boring...so I try out what fits together and what can be eaten raw. And found out that spinach is rather yummy as a salad - particularly with some parmesan shavings or nuts on top....perfect company for a pasta dish.

My verdict for this week's recipe of the week:

Wonderful colours and even better flavours. The slightly sour and lemony salad dressing sets of the taste of the slightly hot pasta off perfectly. The chorizo  - even if such a small quantity – emphasizes the wonderful mix of Mediterranean flavours. Plainly delicious.

Extra Tip: use a bit more pasta  - i.e. 300 g and keep a portion for the next day. This is a dish that can be warmed up perfectly well and lunch for one person is done!  My hubby loves this dish, so he loves to take another portion to the office the next day.

What you need:

• 60 g Chorizo
• 2 red peppers
• 1...

What can I say: I love sweet potatoes (and they are so much healthier than the regular ones), I am a sucker for flavours, regardless if from spice or herbs (and here both of them have their place) and cheese....well, I live in Switzerland :-).

Super quick - and while it's cooking all nicely in the oven you can treat yourself to a glass of wine and prep the salad that goes with it.

Definitely one of my favourites on the vegetarian side.

What you need:

•  600 g sweet potatoes
• 1 tea spoon of ground coriander
• ½ tea spoon of chili flakes
• ½ tea spoon of coarse sea salt
• ½ tea spoon freshly ground pepper
• 3 table spoons of olive oil
• 100 g of gorgonzola cheese
• Some basil leaves

Salad

• 1 iceberg salad
• Dressing: 2 spoons of light vinegar, salt pepper, a dash of maple syrup, 5 spoons of olive oil, ½ bunch of chive

How it’s being prepared

1.      Preheat the oven to 200 degrees Celsius (180 if you use an oven with fan)

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