Fresh.
Cool.
Crisp.

Finger-licking.
Mouth-watering.
Moreish.

You.
Have to.
Try.

Ingredients

165g desiccated coconut
2 eggs, whites and yolks separated
1 egg yolk
7 tbsp of xylitol
150ml full fat Greek yogurt
Finely grated zest of 2 lemons
Juice of 1 lemon
Butter for greasing
Berries to garnish

Preparation

Preheat the oven to 180 C / gas mark 4. Grease 4 loose-based tartlet tins.

In a bowl mix together the coconut, 2 egg whites and half of the xylitol until combined and sticky. Press the coconut mixture firmly into the base and to the sides of the tartlet tins. Place in the fridge and cool for 30 mins. After this time, place in a preheated oven and bake for 5-8 minutes.

To make the filling, beat together 3 yolks, half of the xylitol, Greek yogurt, lemon zest and lemon juice.

Remove the tartlets from the oven and pour in the filling. Return to the oven for 15-20 minutes until the custard gets firm and golden.

Leave to cool on a wire rack completely before removing the tartlets from the tin.

Decorate with fresh berries.

Bon appétit!
Lena x

Lemon tartlets with berries
Lemon tartlets with berries




I have rediscovered ratatouille!

I have always loved the this melting pot of Provençal vegetables like aubergines, courgettes, peppers, tomatoes coming together to give a simple, homely yet toothsome result of ratatouille. I liked the simplicity of this one-pot dish: wash, chop, mix, cook. Voilà! Or so I thought…

In preparation to our French holiday, I have recently been reading more and more about the French cuisine. This has been a great journey in itself, book by book, website by website, recipe by recipe. A journey through various regions of France, various traditions as well as fresh, novel ideas, various cooking and presentation styles. A delightful, multidimensional journey combining geography, history, tradition and taste.

As a result, I have rediscovered ratatouille! Turns out, that by giving every ingredient individual attention and cooking them separately, you’ll achieve a dish with much more character and flavour. It does take a little longer, but if you can afford spending a bit more time on this dish, it’s absolutely worth it. You’ll transform your ratatouille from a regular vegetable stew into a delicious melange of vegetables, each with strong individual character, that create an incredible synergy of tastes. And they look so much more appetising this way too!

Once you try it, there is no way back. Here’s my new and improved way of creating the ratatouille.

Ingredients

2 onions, quartered
4 garlic cloves, sliced
2 aubergines, cut into chunks
2 courgettes, sliced
3 red or yellow peppers, seeded and quartered
4 ripe tomatoes, thickly sliced
4 tbsp olive oil
2-3 thyme sprigs
Handful of basil leaves
Salt and freshly ground black pepper

Preparation

Heat 1 tbsp of olive oil in a large, heavy based pot. Add the quartered onions and cook for 3-5 minutes until soft. Add the sliced garlic cloves and cook for another 2 minutes until soft.
Using a slotted spoon, take out the onions and garlic and transfer to a clean bowl.

Repeat the process with other hard vegetables (aubergines, courgettes and peppers) adding a tablespoon of olive oil at a time and cooking each of them separately for about 5-10 minutes until soft and gold and transferring to a large bowl once ready (you can keep all of them in the same bowl).

When all the vegetables are cooked, transfer them back to the heavy based pot. Add thickly sliced tomatoes and thyme sprigs and season to taste with salt and pepper. Mix gently and cook for about 15-20 minutes until soft and tender.

Before serving, stir in fresh basil leaves.

Serve warm.

Bon appétit!
Lena x

Ratatouille
Ratatouille




Love is in the air… it’s the love affair between me and the French cuisine.

For quite some time I thought about French cuisine as very elaborate and time consuming… until I actually tried experimenting with it myself a few years ago after a few holiday trips to various regions of France as I absolutely fell in love with French cuisine. Yes, there is the ‘haute cuisine’ which indeed is complex and sophisticated, but actually, it’s the classical French cuisine and perhaps the ‘nouvelle cuisine’ which gives much lighter versions of the typical rich, cream-based dishes that grabbed my heart. Not to mention ‘cuisine du terroir’ the regional French cuisine with its rustic character, traditional recipes and local, seasonal produce. The quiches from Lorraine, crepes and galettes from Brittany, ratatouille from Provence, plus all the tarts like the leek tart or tomato tart to name just a couple, or the onion soup. And let’s not forget about the desserts, from macaroons, through lemon tart, all the fruit tarts and obviously the tarte tatin, oh I could just go on as the list is almost endless. An absolute delight!

All this delightful food, is it good for you though? Oh yes, after all, we’ve all heard about the French paradox as the French enjoy one of the longest life expectances in Europe with very low rate of heart disease. I think it’s all about celebrating and enjoying the quality food in the right quantities, and let’s not forget, a glass of red wine can be actually quite beneficial to you. If you ask me, I absolutely think that a healthy diet doesn’t need to compromise on taste and the French cuisine is the best example of this.

As we’re just about to go on our summer holidays in France, you might see a few French recipes on the blog over the coming days. To start with, my breakfast favourite, classic French omelette. It takes just a few minutes to make. If you’re preparing this dish for more than one person, it’s still best to prepare individual small omelettes rather than one for all. Plus they taste best as soon as they’re ready. And do make sure you use best quality ingredients as they make a real difference, so go for good quality free range eggs, best butter you can get (I personally opt for French butter whenever I can) and fresh herbs like the classic ‘fines herbs’ including parsley, chives, tarragon and chervil, although I just love to add a few leaves of fresh thyme too.

Bon appétit!

Ingredients

Serves 1
2 eggs
1 tbsp butter
3 tbsp chopped fresh herbs (e.g. chives, parsley, tarragon, chervil, thyme)
Salt and freshly ground pepper

Preparation

In a bowl, put together the eggs and 2 tbsp of chopped herbs. Beat vigorously and season to taste with salt and pepper.

Melt the butter in a heavy-based, non-stick frying pan.

Pour the egg mixture on the heated pan.

Cook for about 2-3 minutes, without stirring until the eggs are just lightly set.

Sprinkle with the remaining herbs and fold the omelette over.

Serve immediately.

Bon appétit!
Lena x

Classic French Omelette with herbs
Classic French Omelette with herbs




A warm summer evening. It’s time for a home-made dinner, but who wants to stay inside on an evening like that. Let’s go out. A dinner on the balcony. A few candles lit to give the evening an even more relaxed ambience. Tranquil music in the background mixes with some pleasant sounds from the garden and nearby park. Bliss. Let’s eat. Let’s talk. Let’s enjoy the evening.
What could be better for a light summery dinner than some grilled vegetables. And the winning duo of early summer days are the artichokes and asparagus. Delicate flavours of vegetables are smartly accentuated by the lemon and garlic dressing. Hmm, a charcoal grill would be ideal for this, but even our home grill does the job well.
And here we are, sat on the balcony, mouthful by mouthful enjoying the artichokes and asparagus. Best enjoyed eaten with fingers if you ask me. Perhaps it gets more messy, but it’s so much more satisfying than proper fork and knife etiquette. It’s all about taking it easy tonight. Enjoying the moment. Right here. Right now.

Ingredients

Serves 2
2 fresh artichokes
Bunch of fresh asparagus
1 lemon, sliced
Juice of half a lemon
75ml extra virgin olive oil
2 garlic cloves, crushed
Salt and freshly ground pepper

Preparation

Wash artichokes and asparagus under running cold water.

Prepare a large bowl full of water with a splash of lemon juice and keep the artichokes in the water whilst you’re not working on them. This will prevent from browning.

To prepare the artichokes, trim about 2 cm from top of each artichoke. Peel the stems with a vegetable peeler. Remove and discard any loose bottom leaves. Using scissors, trim 1cm off top of outer leaves. Cut the artichokes in half lengthwise. Remove choke using a small spoon or melon baller.

Trim the asparagus stalks, removing the hard ends if needed and cut them in half.

Bring a large pan of salted water with a splash of lemon to a boil. Place the artichokes onto the boiling water and simmer for 12 minutes. Add the asparagus and simmer for another 3 minutes. Rinse the vegetables under cold running water and drain well.

In a small bowl mix the olive oil with lemon juice of half a lemon and crushed garlic cloves and season to taste with salt and pepper.

Brush the artichokes and asparagus with some of the dressing.

Grill the vegetables and half of the sliced lemons on a preheated grill over medium-high heat on both sides, adding some more dressing as you turn the vegetables on the other side. This should take about 10-12 minutes.

Serve warm, drizzled with the remaining dressing together with lemon slices.

Bon appétit!
Lena x

Grilled artichokes and asparagus in lemon dressing (anti-candida)
Grilled artichokes and asparagus in lemon dressing (anti-candida)




One recipe I didn’t manage to make during a recent visit to my parents, simply as there wasn’t enough days to fit it in, were millet stuffed courgettes. I did try it in advance with quinoa, which you could also use in this recipe, and as millet is much more popular in Poland, I thought I’d make it using this yellow gluten-free grain. It works deliciously with both grains. I’m sure mum will be trying it out soon.

This recipe is the essence of summer, combining ripe courgettes (try using smaller ones though) filled with a very summery combination of grains, flavoursome sundried tomatoes, nuts and seeds. The fusion of colours is wonderful too, with the yellow stuffing thanks to the millet, with some red, brown and green accents, in green courgette shells, all in red tomato sauce.

It looks very impressive whilst actually isn’t difficult to make at all. For me, this is a perfect Sunday lunch, a great dinner that would surprise your guests, or an exciting dinner for two.

Ingredients

Serves 2
2 small courgettes
120g millet
1 onion, finely chopped
1 garlic clove, crushed
1 bunch of spring onion, chopped
8 dried tomatoes, chopped
15ml / 1 tbsp olive oil
30g walnut, roughly chopped
25g pumpkin seeds
25g sunflower seeds
Salt and freshly ground pepper

For the tomato sauce
1 can of chopped tomatoes
1 onion, chopped
1 garlic clove, crushed
15ml / 1 tbsp olive oil
Fresh thyme and basil leaves
Salt and freshly ground black pepper

Preparation

Preheat the oven to 200 C / gas mark 6.

Place the whole courgettes on a baking tray and bake in a preheated oven for 15 minutes until they soften. Take out from the oven and leave to cool.

In the meantime, heat the olive oil on a large pan. Add the onion and garlic and cook for about 2-3 minutes until golden. Add the chopped spring onion and cook for another 3 minutes. Add the millet, stir well and cover with 350ml of water. Season to taste with salt and pepper. Cook over a medium heat for about 15 minutes until the millet absorbs the water and is soft.

Meanwhile, cut the baked courgettes in half, lengthwise and using a spoon scoop out the flesh leaving about 0.5cm thick skin. Roughly cut the flesh and add to the millet, together with chopped sundried tomatoes.

When the millet is ready, take it away from the heat, add the chopped walnuts, pumpkin seeds and sunflower seeds and season to taste with salt and pepper.

Transfer the millet mixture onto the courgette skins. Place the stuffed courgettes in a preheated oven and bake for about 15 minutes.

To prepare the tomato sauce, in a small sauce pan heat the olive oil. Add the chopped onion and garlic and cook for about 2-3 minutes until golden. Add the chopped tomatoes and fresh herbs and cook over low heat for about 8-10 minutes, stirring occasionally. Season to taste with salt and pepper.

Take out baked courgettes from the oven and serve warm with the tomato sauce.

Bon appétit!
Lena x

Millet stuffed courgettes
Millet stuffed courgettes




I really fancied something delicious this weekend. Something absolutely indulgent, delectably sweet and creamy. And this shouldn’t mean any less healthy. As I couldn’t make up my mind, I decided to do a bit of food gazing and came across this recipe. Oh yes, I definitely had to try it out. Only three ingredients, yogurt and fruits, no sugar added, no cooking and baking required, just some time to drain excess water. So as long as you can plan it a day ahead, this is the ultimate healthy dessert to indulge in. Try it yourself.

Ingredients

500g Greek yogurt
125g strawberries, hulled and halved
7 oranges (or 500ml freshly squeezed orange juice)

Preparation

Line a medium sieve (about 12cm wide) gauze (you can also use paper towels for this) and place it over a bowl.

Stir the Greek yogurt in the container to make it smooth and pour onto the sieve. Cover with plastic wrap and chill in the fridge for 24 hours, whilst any excess water drips into the bowl and the yogurt thickens.

An hour before serving, prepare the orange sauce. Cut the oranges in half and squeeze out orange juice. In a small sauce pan, bring the orange juice to a boil. Simmer for about 15-20 minutes until reduced to a third of its original volume and thickened. Chill in the fridge.

When ready to serve, remove the yogurt from the fridge and gently turn the yogurt and the sieve onto a serving plate. Remove the gauze or paper towels. Gently mold the yogurt with a spoon to achieve the desired form.

Garnish with strawberries and pour over some orange juice.
Serve with some more orange juice on the side.

Bon appétit!
Lena x

Yogurt cheesecake with strawberries
Yogurt cheesecake with strawberries




I found inspiration for this recipe in a beautifully illustrated book by Celia Brooks ‘Low Carb & Gluten-Free Vegetarian’. I like referring to it for healthy no-fuss recipes, whether it’s for a special occasion or just a simple ‘something’ without any particular reason, just because I fancy it.
This recipe uses canned tomatoes and canned or jarred artichokes, so it’s an all-year-round formula.

Ingredients

Serves 2

2 tbsp olive oil
2 garlic cloves, crushed
1 can of chopped tomatoes
1 jar of artichoke hearts, drained
2 eggs
Fresh parsley leaves
0.5 tsp chilli flakes
Salt and freshly ground black pepper

Preparation

In a large frying pan heat the olive oil. Add the garlic and cook for one minute, stirring constantly. Add the tomatoes and artichoke hearts. Bring to a boil, reduce the heat, cover and simmer for about 10 minutes, stirring from time to time. Remove the lid, add the chilli flakes and fresh parsley leaves and simmer for another 10 minutes, allowing the sauce to thicken. Season to taste with salt and pepper.

Make two hollows in the vegetable mixture and break the eggs into them. Sprinkle with a tiny pinch of salt. Cover the pan and let the eggs poach.

Serve warm with cooked millet and salad greens.

Bon appétit!
Lena x

Tomato and artichoke stew
Tomato and artichoke stew




One more recipe this month with quail’s eggs. Here the soft-boiled eggs spill gently over layers of vegetables that separates them from the blini. Perfect finger food. Good for any time of the day. Not much to add. Just have a look at the photos and get cooking!

Ingredients

Makes 12

For the blini:
1 egg
80g buckwheat flour
1 tsp baking powder
150ml almond milk
2 tbsp rapeseed oil

For the topping:
6 quail’s eggs
2 avocados
2 red peppers, deseeded and quartered
6 black olives, pitted and sliced
150ml Greek yogurt
4 radishes, grated
1 garlic clove, crushed
Salt and freshly ground black pepper

Preparation

Preheat the oven to 180 C / gas mark 4.

Place the quartered peppers on a baking tray and roast in the preheated oven for about 30-40 minutes, turning on the other side half way through, until they’re soft and start to brown. Remove from the oven and leave to cool.

To make the blini, in a bowl whisk the egg until frothy. Mix in the flour, baking powder and almond milk, and beat quickly to make a smooth batter. Heat a little oil in a frying pan and gently pour tablespoons of the batter to create round blinis. Fry for a couple of minutes until the underside is golden then turn over and cook the other side. Repeat with the remaining batter and set the blini aside.

Boil the quail’s eggs for just over 2.5 minutes, then rinse under plenty of cold water and then peel and halve.

Peel the whole avocado and cut round slices from both sides of the stone.

To prepare the yogurt topping, mix the Greek yogurt with grated radishes and crushed garlic clove and season to taste with salt and pepper.

Place the blini on a serving plate. Top with a dollop of Greek yogurt dressing, add a slice of avocado, then roasted pepper and top with quail’s eggs halves. Add a couple of slices of olives on top.

Serve cold.

Bon appétit!
Lena x

Quail’s eggs blini
Quail’s eggs blini




This is my absolutely favourite Great British cake: the great carrot cake.


I literally fell in love it it from the first bite. What’s not to like? Moist, indulgent and so flavoursome. Ten years ago, when I first tried it, it was a pretty new concept to me to use carrots in a cake. Cake with vegetables? Interesting. And seems pretty healthy too, as the grated carrots and apple add plenty of volume, meaning you don’t need to add so much flour to it. And the addition of spices make it seem sweeter, so you can also reduce the amount of sugar or sweetener in the recipe (I use xylitol in this sugar-free recipe). And let’s not forget the healthy, crunch walnuts. Abundant frosting makes it look even more decadent, but as it’s based on Greek yogurt, it makes it a pretty clean and innocent dessert.


Perfect for the spring celebrations of Easter.


This sugar-free version can be enjoyed in the latter stages of anti-candida diet.

Ingredients

150g wholemeal flour, sieved
75g polenta, sieved
150g xylitol
75g walnuts, chopped
2 tsp ground cinnamon
1 tsp ground nutmeg
0.5 tsp ground ginger
2 tsp bicarbonate of soda
2 tsp baking powder
3 eggs
210ml rapeseed oil
250g carrots, grated
2 apples, grated


For the Greek yogurt buttercream
125g butter, softened
75g xylitol, powdered
300g full fat Greek yogurt
finely grated orange zest
12 walnut halves
1 tsp ground cinnamon

Preparation

Preheat the oven to 180 C/ gas mark 4.

Grease and line three 18cm round bottom-less cake tins with baking paper. If you haven’t got three cake tins, you can bake the cakes one by one.

In a large bowl, mix together all the dry ingredients: the flour, polenta, spices, bicarbonate of soda, baking powder, xylitol and chopped walnuts.

In a separate bowl, beat the eggs and rapeseed oil together. Pour into the flour mixture and fold until combined, without overmixing.

Stir through the grated carrot and apple.

Divide the mixture between the three lined tins and smooth the surface.

Bake for 30-35 minutes until the top feels springy to the touch and a skewer inserted into the cake comes out clean.

Cool on a wire rack for 10 minutes, then turn out and allow to cool.

To make the frosting, beat the softened butter and half of the powdered xylitol until creamy. Beat in the Greek yogurt and orange zest. Gradually add the remaining powdered xylitol to achieve desired consistency.

Divide the frosting between the three cakes, spreading it evenly over the top of each. Stack the cakes one on top of the other.

Top with the walnut halves and sprinkle with cinnamon.

Bon appétit!
Lena x

Sugar-free carrot cake
Sugar-free carrot cake




Can you make a special dinner for that special one and still keep to the diet? You bet!
I admit first few weeks or maybe even a couple of months on the diet were rather tricky, as it required a bit of readjustment in my cooking habits, but now it’s just the normal diet. So if I cook, I cook for both of us, or for more if friends are coming over. And whilst my husband will sometimes have a yeast-based pizza or bread, he’ll also be more than happy to eat my meals (and he’s a rather picky diner). So seeing him enjoying all my cooking like in the pre-diet phase tells me that this is now a long term diet. This is the new norm.


So, what are we cooking this weekend?


I wanted to treat my other half to an exquisite dinner, but at the same time I wanted to enjoy the evening together, without the need to spend much time in the kitchen. And as I happened to have some free time earlier in the day, I thought about preparing a dinner a little bit in advance and thought about what ingredients would actually benefit from being set aside for a while, waiting for the dinner time. I came up with this recipe for a tricolour baked quinoa with slow roasted peppers and rich tomato sauce.


The way to a man’s heart is through a stomach. How true.

Ingredients

Serves 2
750g fresh peppers of all kinds and colours (I used green, red and yellow bell peppers, orange and red Romano peppers, 1 jalapeño pepper and 1 red chilli pepper)
1 can of chopped tomatoes
2 onions
2tbsp olive oil
50g white quinoa
1 garlic clove, crushed
50g red quinoa
bunch of fresh oregano and basil leaves
50g black quinoa
fresh thyme leaves
Salt and freshly ground pepper

Preparation

Start by preparing the slow roasted peppers. Slice one onion and roughly chop all the peppers. Heat a tablespoon of olive oil on a large heavy-based frying pan. Add the sliced onion and cook for 2 minutes until soft. Add all the peppers and cook over medium heat for 5 minutes, stirring constantly. Reduce the heat to low, cover the pan and let the peppers cook for at least 30 minutes, stirring frequently to make sure they don’t stick to the pan. If you can allow more time for cooking the peppers, even better, as the peppers benefit from long slow cooking, even up to 90 minutes, just make sure you keep checking and stirring occasionally. One minute before the end of cooking, season the peppers to taste with salt and pepper.


Preheat the oven to 180 C / gas mark 4.


Whilst the peppers are cooking, prepare quinoa. Rinse quinoa and cook each quinoa type separately in about 250ml water for about 12-15 minutes. After that time, drain and transfer to a baking tin. Mix the white quinoa with the garlic clove, the red quinoa with chopped oregano and basil leaves (leave some aside for the tomato sauce) and the black quinoa with fresh thyme leaves. I made them all in one large roasting tin, just keeping aside in various corners, so that they don’t mix up.


Bake the quinoa in a preheated oven for about 20 minutes (you can do this straight away, or just before serving if you’re preparing the dish in advance).


To make the tomato sauce, in a small saucepan heat 1 tbsp of olive oil. Add the second onion, chopped, and cook for 3-5 minutes until soft. Add the chopped tomatoes and cook on a low heat for about 8-10 minutes to thicken the sauce. Add fresh herbs and season to taste with salt and pepper.

Bon appétit!
Lena x

Tricolour baked quinoa with slow cooked peppers in tomato sauce
Tricolour baked quinoa with slow cooked peppers in tomato sauce