Showing posts with label courgette. Show all posts
Showing posts with label courgette. Show all posts

Friday, 2 August 2019

Courgette and mint soup

This soup is very light and refreshing - well needed for summer days.It's also perfect for using any leftover vegetables that you may have at the back of your fridge.


2 Tbsp olive oil
1 leek, sliced
2 cloves of garlic
2 celery sticks, sliced
2 medium size courgettes or more, also sliced
pinch or two chilli flakes 
1 litre veggie stock 
salt and pepper
fresh mint
feta cheese for garnish + mint leaves as well as olive oil

In a large cooking pot heat up the oil, add the leek and garlic and sauté for five minutes.
Add the celery and courgettes, season with salt and pepper and cook for about 5 minutes.
Add the stock and bring to the boil.
Cook on low heat for 20 minutes.
Blend the soup until smooth. Stir through the chopped mint.
To serve scatter some mint leaves, feta cheese, pepper and olive oil if you wish.

Enjoy !!!

I am sharing this recipe with Veghog and Eat Your Greens

Thursday, 28 February 2019

What I've been cooking in February

Paprika baked cauliflower 

Cauliflower is a one of my regular vegetable I cook and eat in many forms, so when my mother in law asked me if I can prepare something veggie for the party she was going to have for her husband's 75th birthday I came up with a whole roast couli as a main and grated courgette and chickpeas as a side dish. 

For the cauliflower I mixed up minced garlic, red paprika, salt, pepper and olive oil. Rubbed it onto the cauliflower and roasted for 30 min on 180 C.
Add the tomatoes with some more olive oil and roast for another 20 minutes. Meanwhile grate two small courgettes and fry with very little olive oil for ten minutes, than all drained tin of chickpeas.
Before serving sprinkle some toasted and chopped cashew nut and parsley ….

Beans on toast with eggs, avocado and tomato salsa

This is my typical weekend breakfast, cooked a bit later then usual because I've been for a run 🏃.
The kids would of been fed by then so this is kind of "It's a date meal" for me and my husband .
I made a very quick chili by frying a raw chopped hot chili followed by some garlic and 300g mixed cooked beans. I halved a handful of small tomatoes and added some olive oil, salt, pepper and fresh parsley. I fried eggs, toasted some sourdough bread and dished up with avocado and lime juice..

Roast butternut squash baked with macaroni cheese, yum 
This was served with broccoli and green salad , perfect mid-week meal for five of us ..

 Cherry compote porridge topping

I used bag of 350g frozen cherries, I cooked it with juice of half a orange and a stick of cinnamon for 30 minutes. The taste is not so sweet but very fragrant and morish , it makes me want to eat porridge twice a day :) 
Store in a clean jar and keep it in your fridge for up to two weeks ….

Thursday, 28 July 2016

Buckwheat and courgette balls with pasta sauce

We absolutely love spaghetti with tomato based sauce. I usually make the sauce using RED LENTILS and other yummy ingredients but this time I enriched the sauce with these little balls made of courgettes and I add some leftover cooked chick peas. Grated cheese on the top is compulsory.....


1 onion, diced 
1 big carrot, grated
2-3 Tbsp oil
1 tin of chopped tomatoes + 200 gr chopped fresh tomatoes
dry oregano 
pinch of brown sugar
pinch of chili flakes
3-4 minced garlic cloves
2 handful cooked chick peas
fresh basil
for the courgette balls:
1 medium size green courgette, about 150 gr
1 egg
50 gr buckwheat flour
1 tsp baking powder
little salt and pepper
fresh basil leaves, torn apart

500 gr wholewheat spaghetti 
cheese for topping
more fresh basil leaves
good olive oil 

Heat 2-3 Tbsp of olive oil in a saucepan on a medium to low heat and add the diced onion. Cook until soft. Add the carrots and continue cooking.
Add the tomatoes, salt, pepper, sugar, chili flakes and oregano.
Bring to simmer for about 45 minutes. Add the minced garlic and fresh basil right in the end of the cooking as well as the balls and the cooked chick peas.
In the meantime make the courgette balls:
- grate the courgette in a small mixing bawl, add the rest of the ingredients and stir well.
Heat 2 Tbsp of oil in a medium size frying pan . 
Using two teaspoons, form a ball shapes and drop them in the frying pan.
Fry them on medium to low temperature until they get a nice and deep colour.
Place them on a kitchen paper to get rid of some excess oil before you add them to to sauce.
Cook the spaghetti according to the packet and add them to the sauce. At this stage I always drizzle some good olive oil.
Serve immediately with some garlic bread on a side and green leaves salad.....

Saturday, 9 July 2016

Veggie caviar

I can't have enough of this, since I made it last week, I haven't eaten anything else for snack or lunch.
This spread reminds me of the Balkan's legendary ajvar, it's just the method of prep is different but still deliver a explosion of taste....


5 Tbsp olive oil
1 aubergine, diced 
1 courgette, diced
1 red or yellow pepper, diced
1 - 2 hot chilies ( optional ) 
1 large onion, diced
2 carrots, grated
3 big tomatoes, diced
2 garlic cloves

Heat the oil in a large frying pan.
Add the aubergines, courgettes, pepper, chilies and onions as well as salt and pepper and saute until lightly caramelised, about 20 - 25 minutes.
 Whizz all the caramelised veggies in a food processor then put them back in the frying pan, add the carrots and the tomatoes.
Cook over a medium heat for an hour, stirring from time to time until you have a thick paste.
Add the garlic right in the end. Add some more oil if is dry. Season it with salt and pepper .
Store this spread into a sterilized jar in the fridge for two weeks.

Saturday, 21 May 2016

National Vegetarian Week

For Vegetarian week I have selected these three recipes for a reason. They are really quick meals to cook,  they have Alkaline fresh ingredients that nourishes my body, energize me and make me happy at the same time....

Spring on a plate:
serve 4

3 courgettes made into noodles 
250 gr small tomatoes, halved 
2 cloves garlic, minced
200 gr cottage cheese 
olive oil
salt and pepper
fresh basil leaves

Place the cheese into a sieve or colander to drain off the liquid.
In a big non stick pan heat up a big splash of oil.
Add the garlic followed by the courgettes and the tomatoes.
Sprinkle some salt and pepper and stir for a bit until the tomatoes get wilted.
Add the cheese and fresh basil leaves.
Serve immediately!

note: If you don't have a spiralizer you can grate the courgettes.

Pick me up soup:
serve 4

2 handful fresh kale or broccoli florets
2 spring onions
1 clove garlic
1 potato
200 gr frozen peas
4-5 cubes frozen spinach 
salt and pepper

In a big soup pan heat up some oil, add the minced garlic and almost immedietely add the fresh greens, followed by the potato cut into a cubes. 
Add one litre of water, stock cube if you are using or just add salt.
Cook for 8 minute.
Add the frozen veggies and cook for 2 more minutes.
Taste, add some more salt and pepper if needed.
Blend the soup until smooth.
Before serving add some extra virgin olive oil.

Energy balls:

In a food processor place:
100 gr ground almonds
4 Tbsp desiccated coconut
2 Tbsp sunflower seeds
2 Tbsp goji berries
2 Tbsp peanut butter
1 tsp cinammon 
1 Tbsp ground flax seeds
2 Tbsp honey or maple syrup
Blitz all the ingredients until smooth and add 2 Tbsp cold water.
Blitz one more time.
Form 10 to 12 balls using wet hands.
Store the balls in a fridge.

Stalls from my last visit to Borough Market 

Monday, 15 February 2016

Лимонов колач со тиквици / Lemon and courgette cake

Try to make this delicious cake as a weekend treat, the recipe is from my favorite food blog called Pinch of yum, here is a link if you would like to visit it.I made a few changes like the sugar quantity and I have halved the oil and replaced it with a butter. Oh yes, the shape of the cake is different as well !!!

Потребни состојки:

2 рендани зелени тиквици
кора од 2 лимона
1 ванила
3 јајца
100 мл маслиново масло
100 гр мек путер
100 - 150 гр кафеав шеќер
2 чаши од 250 мл брашно
1 лажичка сол
1 лажичка прашок за пециво
пола лажичка сода
3 лажички мак

Измешајте ги сувите состојки, додајте ги матените јајца заедно со шеќерот како и маслото.
Ренданите тиквици изтискајте ги за да им излезе течноста.
Додајте ги во смесата како и кората од лимон.
Ставете ја смесата во калап за печење по желба, во мојов случај куглоф.
Печете на 170 степени околу еден час.


2 grated courgettes
zest of 2 lemons
2 tsp vanilla extract 
3 eggs
100 ml olive oil
100 gr soft butter
100 - 150 gr brown sugar
2 cup flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3 tsp poppy seeds

In a large mixing bowl combine all dry ingredients.
In a separate bowl whisk the eggs with the sugar and add the oil and butter.
Squeeze out any liquid from the courgettes using your hands.
Add them to the cake mixture as well as the lemon zest.
Spoon the cake mixture into a baking tray and bake it for an hour on 170 C

Thanks for reading! I would appreciate any comments or suggestions from you.

Tuesday, 14 July 2015


I adore risotto, It's quick to make it, it's wholesome and great family meal. I don't make it in a classic way and I don't always add cheese but that doesn't change the taste. If I haven't got a home made stock, I just use water. Wine is no no in cooking but it's definitely big yes for drinking specially with these risottos.... 

White rice with courgettes:

Heat 3 tbsp of olive oil in a large pan, add 1 chopped onion, 2 cloves of garlic and stir well for few minutes before adding 1 cup of risotto type of rice.
Add 1 cup of warm water and keep stirring, add another cup of water, stir again and add the final cup of water and 1 chopped courgette.
I then put the lid on and after a while the rice and courgette are nice and soft.
Season with salt,pepper and fresh parsley and add 50 gr greeted Parmesan cheese, if you wish. Stir well and serve immediately. 

Brown rice with butternut squash:

Heat 3 tbsp of olive oil in a large pan, add 1 chopped onion and 2 cloves of garlic and after a while add 400 gr chopped butternut squash. Stir well and add 1 cup brown rice, long grain will do and then add 3 cup of warm water.Put the lid on and cook it for 35 - 40 minutes on a very low temperature.
Add more water if the rice is not cooked.
Season the rice with salt,pepper and fresh and chopped parsley.
Add some greeted cheese if you wish. 

White rice with roasted tomatoes:

Place 300 gr of cherry tomatoes in a roasting tin, sprinkle some crushed garlic, salt, pepper, olive oil and handful of fresh basil.
Roast the tomatoes on 190 C for 20 minutes.
In a meantime make the rice: fry 1 chopped onion with few tbsp olive oil, add some crushed garlic and after few minutes add 1 cup or rice.
Cook the rice adding 1 liter of stock or water, 1 cup at the time until the rice is just cooked.
Season with salt and pepper, add some cheese and stir in the roasted tomatoes.

Pearled spelt risotto with fresh peas:

Heat 2-3 tbsp of olive oil in a cooking pot, add chopped shallot or spring onion and after few minutes add the spelt grains, about 65 gr per person.
Pour in 3 cups of water and cook it on a medium heat stirring every now and then.
After 15 minutes add the peas and cook it for further 5 minutes. 
Season it lightly with salt if you are going to add cheese.

Tuesday, 7 July 2015

Леблебија со тиквици / Chickpeas with courgettes

I am totally addicted to chickpeas and courgettes and I will tell you why. It is so quick to prepare, it's tasty, it's nutritious specially if you use freshly cooked chickpeas, it's just yummy...
I have discovered this combination ages ago from a site called coolinarika and as far as I remember it was from monsoon's recipes. Thank you Mrs.Demo, I haven't changed anything but sometimes I add garlic in it for more flavour.   

Потребни состојки:
(4 особи)

2-3 зелени тиквици
300 - 400 гр варена леблебија*
лук по желба

На крупно ренде изрендајте ги тиквиците, нелупени.
Ставете ги во поголема тава, додајте 2 - 3 лажици масло и пржете ги 5 минути, додајте ја варената леблебија, сол,бибер и ситно сецкан лук.
Мешајте 2 - 3 минути да се измешаат убаво состојките.

*Леблебијата ставете ја во ладна вода, додајте 1 лажица сода бикарбона на 500 гр леблебија.
За само неколку сата леблебијата ке набубри, убаво измијте ја под млаз вода и ставете ја да се вари.
Леблебијата бргу ке се свари приготвена  на овој начин.
Чувајте ја во фрижидер во водата до 3 дена.

( serve 4 )

2 -3 green courgettes 
300 - 400 gr cooked chickpeas*
garlic, optional

Grate the unpeeled courgettes and place them in a big frying pan.
Cook them for a 5 minutes before adding the chickpeas, salt, pepper and minced garlic if you are using.
Stir all together for 2-3 minutes to combine all the flavours together. 

*Put the chickpeas in a pan,cover it with cold water and add 1 tbsp of soda bicarbonate for 500 gr dry chickpeas.
In only few hours the chickpeas will be ready to be cooked, simply wash it under running water, place it back in a cooking pot, covered with fresh cold water.
Chickpeas gets cooked quickly prepared this way.
Keep  the cooked chickpeas in their water in the fridge for 3 days.
Make your self falafels, humus, salads or repeat this meal every day...until...

Sunday, 5 July 2015

Киноа и фарика со печен зеленчук / Quinoa and freeceh with roasted veggies

I was very pleased to find a huge Waitrose in Horley, I was just wondering around waiting for my eldest son. Anyway, the story is I got lots of packs of grains such as spelt, quinoa, freekeh and wholewheat bulgur. Perfect for summer light meals and eating Al - fresco which = Happy days in my book!

Потребни состојки:
за 4 особи

250 гр мешавина од киноа и фарика
2 средна големина тиквици
2 црвени пиперки
2 домата
1 рака сончоглед ( печен )
200 гр варен грав, по желба
сол, бибер, маслиново масло

Во поголем сад ставете 1 литар вода да зоврие.
Посолете и додајте киноа и фарика.
Варете на тивко 20 минути.
Изцедете од вишок вода.
Во меѓувреме ставете го сецканиот зеленчук да се пече во тава, додајте малку масло, сол и бибер.
Печете на 190 степени околу 25 минути.
Измешајте се заедно, посолете, попаприте и додајте малку маслиново масло како и семе од сончоглед.
Сервирајте со таратур !

serve 4

250 gr mixture of quinoa and freeceh 
2 medium size courgettes 
2 red peppers
2 tomatoes 
1 handful of sunflower seeds
200 gr cooked beans, optional 
salt, pepper, olive oil

In a big pot pour 1 litter of water and add some salt.
Before it starts boiling add the quinoa and freeceh and cook it for about 20 minutes.
Drain any excess water.
In a meantime put the chopped veggies in a roasting tin.
Season with salt and pepper and some olive oil.
Roast for 25 minutes on 190 C.
Combine everything together, season with some more salt, pepper and olive oil and sprinkle the seeds at the top.
Serve with cucumber and yogurt salad known as tzatziki .

Wednesday, 27 May 2015

Запечен зеленчук во доматен сос / Vegetable bake in tomato sauce

Do you know that feeling when you eat something nice but you can't ask for the recipe? Well, here is a little story about a recent occasion: my husband and I were eating out in a tiny place in Covent Garden, however I wasn't eating, I was tasting , trying to figure out what's in it, what kind of cheese and herbs they have used?
When we came home, I wrote down the ingredients that I had tasted and a few weeks later I made my own version.....and I loved it ......

Потребни состојки:

 модар патлиџан
1 чаша зелена леќа
800 гр конзервирани или свежи домати 
магдонос, босилок
сирење сто лесно се топи 

Исецкајте го зеленчукот.
Во поголема тава ставете неколку лажици масло, додајте го кромидот , по неколку минути додајте го и преостанатиот зеленчук.
Динстајте го зеленчукот 10 минути и додајте ја леќата и 2 чаши вода.
Поклопете со капак и варете го варивото на тивко 30 - 40 минути или додека леќата не омекне.Одстранете ја течноста ако ви остане.
Направете сос од доматите:
- во тава загрејте маслиново масло, додајте ги доматите, сол, бибер и неколку чешниња мелен лук како и свеж босилок . Варете го сосот 15 - 20 минути.
Кога леќата е варена, ставете ја во огноотпорна тава, посолите и додајте го сосот од домати.Измешајте убаво, ставете го сирењето одозгора и печете 20 минути .
Пред сервирање ставете го магдоносот.
Сервирајте како главно јадење со варен ориз, компир пире или со леб и салата!


1 cup green lentils
800 gr or 2 cans of chopped tomatoes
easy melt cheese 

Chopped the vegetables.
In a big pot put some oil and fry the onions for a few minutes adding the rest of the vegetables.Cook them for 10 minutes before adding the lentils and 2 cups of water.
Put the lid on and cook it for 30 - 40 minutes or until the lentils are soft.
Drain any water left.
Make the tomato sauce:
- in a medium size pot put some olive oil and add the tomatoes, 2 cloves of minced garlic,salt, pepper and fresh basil.
Cook the sauce for 15 - 20 minutes.
When the lentils are ready, pour them in a heatproof dish followed by tomato sauce.
Mix it all up and slice some cheese at the top.
Bake for 20 minutes.
Sprinkle some fresh chopped parsley before serving.
Serve it as a main meal with cooked rice or mashed potato or simple bread and salad.

Wednesday, 9 July 2014

Tomatos and Courgettes Mezze

Hi everyone, welcome to my new blog! This is something I would eat every day, here we go:

For the tomatoes's one: - 400 gr tomatoes- half a red onion- 100 gr of flour + 1 teaspoon of baking powder-fresh springs of basil, mint and parsley- little bit of dry oregano- little salt

For the courgette's one:

 - 200 gr courgette - 1 tsp salt - 100 gr ricotta cheese - 1 egg - 2 tbsp flour - parsley and basil ( chopped)

Chopped the tomatoes and onion very fine, mixed it up with the rest of the ingredients, you should get a thick paste.
Heat some oil in a frying pan. Scoop up with a teaspoon and drop them in the hot oil. Fry them for couple of minutes, turning them occasionally until they are nice and golden.

Grate the courgettes, sprinkle some salt and let them sweat for a while. Squeeze the water of them and mix it up with the rest of the ingredients.
Fry them in some hot oil until they get nice and crisp.

Serve them with your favorite dip!