Home-made wedges

A lot tastier then chips, and not oily at all. 

Ingredients: 500 g potatoes, 2 tbsp olive oil, salt, pepper, 3 thyme springs.

Wash the potatoes and cut them in 8 slices.

Boil some water. Put the potatoes in a bowl and cover with boiled water. Leave for 8 - 10 min.

Take the potatoes out of the water and let them steam dry.
Preheat the oven at 180° C.

Put the oil, salt and pepper on the potatoes. Mix well until all the potatoes are covered with oil.
Put them on a baking tray and add the thyme springs.

Bake in the oven for 30 min, until golden and crisp.

De-constructed beef burger with caramelized mushrooms

Don't worry, by de-constructed i mean no bun. Haha :)

Ingredients: 400 g minced beef meat - try to get low fat meat, half an onion - finely chopped, dried herbs, 2 garlic cloves - crushed, salt, pepper, smoked paprika, 1 egg. To serve: low fat cheese slices, mix of mushrooms.

Mix the meat with the onion, garlic, dried herbs, egg, salt pepper, thyme, smoked paprika. 

Mix everything together with your hands, come on, don't be scared, it's not gonna bite! Mix well for 10 min, until the meat is perfectly smooth.

Let it rest in the fridge for at least half an hour.
Before you grill the burger, start preparing the mushrooms. I always choose a mix of mushrooms, each of them brings a different flavour.

Heat a tsp of butter in a pan, then add the mushrooms.

Heat the grill. Add the burgers when the grill is really hot. Depending on the thickness of the burgers, it may take around 10 min to grill. I like mine rather thick.
Basically, the burgers are done when there is no more juices coming out of them when you press them down.
Do not turn them around too much.

When ready, set aside, put the cheese slices on top and leave them on the grill to rest.

At this stage, your mushrooms should look like this:

And your burgers like this:

Serve warm with the mushrooms, home-made wedges and a salad.

Spicy baked butternut squash

Ingredients: 1 butternut squash, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 thyme spring, 1 chilli.

Preheat the oven at 180° C.
Peel the butternut squash. Cut it in half and remove the seeds. Cut it into pieces.

Ups, wrong picture :)
Grind the chilli and seeds.

Pour some oil in.

Rub the mix on the butternut.

Bake in the oven for 35 min.

Sticky chicken wings

Ingredients: 450 g chicken wings, 5 tbsp ketchup, 1 tbsp Dijon mustard, 2 tbsp honey.

Preheat the oven at 160° C.
Cut the chicken wings in half.

Mix the ketchup, honey and mustard.

Rub the sauce on the wings and place them in an oven dish.

Bake for 30 - 35 min.

Serve with pickles and baked butternut squash.

Home-made almonds nutella

I am an adept of starting the day with something sweet, so why not give a try to home made nutella. Plus some almonds :).

Ingredients: 150 ml skimmed milk, 155 g milk chocolate, 1 tbsp honey, 100 g almonds.

Preheat the oven at 180° C.
Put the almonds in a tray and bake them for 5 -10 min.
When they are cooled down, grind them.

 Put the milk in a pot. Add the honey. When it's starting to boil, add the chocolate.

When the chocolate is melted, add the almonds.

Mix and cook until it has the consistency of a double cream.

Keep it in the fridge for up to a week.

Gluten free mini éclairs

Ingredients: 6 tbsp flour (100 g), 1 tbsp sugar, 100 g butter, 3 eggs, pinch of salt, 200 ml milk.

Preheat the oven at 180° C.
Put the butter, sugar and milk in a pot. Bring to a boil.  

When heated, put the flour in and mix well.

Let it cool for 2 min. Add the eggs and mix well.

Make the éclairs as big and thick as a thumb. Place them fairly apart on a baking sheet.

Bake for 25 min.
After chilled, cut them in half and stuff with a cream at your choice.

Healthy breakfast with baked eggs

Looking for a super breakfast?

Skinny gluten free carrot cake

Ingredients: 225 g gluten free self-raising flour, 2 large eggs, 50 g brown sugar, 125 ml sunflower oil, 1 tsp cinnamon, pinch of grated nutmeg, 200 g carrots. For the icing: 2 tbsp fat free cream cheese, zest of a lime, 1 tbsp honey.

Preheat the oven at 190° C.
Grease a cake tin and dust it with gluten free flour.

Lightly beat the eggs in a bowl.

Add the oil and sugar and mix well.

In another bowl, add the cinnamon and nutmeg.

Add the flour. Then the beaten eggs and oil mix.

Mix everything together.

Add the grated carrots.

Mix well. Put the dough in the cake tin.

Bake it in the oven for 30 - 35 min.

While the cake is cooling, prepare the icing. Mix 2 tbsp cream cheese, 1 tbsp honey and lime zest.