Monthly Archives: June 2014

Easy peasy frittata

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Some of my favorite dishes are the really simple ones. Quality of ingredients like the eggs is key though and you’ll taste the difference once you started. Like most of my dishes this recipe can easily be played with. Exchange the veg with whatever veg you have to use up, add whichever herbs you like and add some flavor boosters like feta cheese or a bit of smoked salmon or Parma ham if you’re not on a vegetarian diet. Be brave!

For today’s version of frittata I served myself from veggie leftovers of the fridge and our new herb garden on the balcony. Oh my! The joys of fresh herbs are just indescribable for me! Really try to include more of them in your daily diet, they not only tickle your taste buds but are also have tons of health benefits. Nice side effect of this dish is also that it gives you a good chunk of your daily needed protein which is too often neglected on a mainly plant based diet.

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What you need 

(Serves 2)
4 eggs, preferably organic
2 handful of veggies: I used 2 small zucchinis, some mushrooms and leftovers of green asparagus
A splash of milk (I used coconut)
1 clove of garlic
Lots of fresh coriander and basil
Some coconut oil
Himalayan salt
Pepper (get yourself a proper pepper mill and a nice mix of proper corns, so worth it!)

What to do
Heat up a medium sized pan (non stick) with a table spoon of coconut oil (remember better not to use olive oil when it’s heated). Slowly fry the chopped up veg for a bit until they get nicely caramelised (light brown, that boosts the flavors). In the meantime beat the eggs with milk of your choice, salt and pepper. Pour it over your veggie mix. Put on a lid. Now let it sit for about 10min (can depend on job and pan, try to move it carefully. When it seems solid in the bottom it’s time). Take of the lid and put a dish on top of the pan. Flip carefully. Now repeat the other side for 10 more min.

Enjoy with a nice salad. I made a yummy quick tomato avocado salad with fresh basil, olive oil, salt and lemon juice. Enjoy as a light lunch or dinner! And if you’re lucky and have leftovers it’s also great for a take away snack.

Let me know about your favorite variations!

Love,
N xx

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Thai flavored stir fry with coriander garlic prawns

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This is a very tasty, simple and yet delicious dish. It’s perfect for those nights where you want to make something special for a friend coming over but don’t have tons of time for cooking. A quick walk to your favorite supermarket for the fresh ingredients and a food lovers well equipped cupboard will offer all the sauces, spices and herbs you need. Once again: easy is right.

As usually in my recipes you can play with the vegetables as well as the noodles, instead of rice noodles soba or egg noodles would work too, so would brown rice, jasmin or basmati rice.

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What you need:
Serves 2

6 fresh, large king prawns
1 zucchini
1 fennel
1/2 box of cherry tomatoes
Small bunch of spring onions
Garlic
Fresh coriander
Fresh ginger
1 lemon
1 lime

Rice noodles, soba noodles (already cooked) or rice

Sesame oil
Fish sauce
Tamari
Worcester sauce
Chilies

What to do:

Put on some nice music and pour yourself a glass of wine. This step is not mandatory but I promise you being relaxed and happy will improve the flavor of the dish 🙂
Take your time to prepare all vegetables, wash and cut them in thin, bite-sized pieces. I like to prepare them in little bowls. Chop ginger finely, press the garlic. Wen everything is prepared heat up a wok pan on very hight temperature. Start with the ginger and garlic and then add veg one after the other (the harder ones first). Now stir regularly for some minutes (important otherwise everything will burn!). In the meantime heat up a frying pan, add sesame oil, garlic and fry the prawns just for a couple of minutes to avoid dryness. Deglaze the vegetables with lemon and lime juice, add the sauces and add a splash of water. Add the rice noodles and mix everything thoroughly. Try a bit so you can add more if you like it more salty or sour. Add the fresh coriander to the prawns. Switch the hob off and prepare a bed of the veg-noodle mix (if you use rice don’t mix it and serve it separately instead). Put the king prawns to bed, sprinkle with coriander and enjoy!