Onion Salad With Baked Potatoes

Here’s a nice tasty salad which you can enjoy both warm and cold.

Ingredients

• 1 kg onions, sliced
• 2 tbsp. olive oil
• 150 g lean ham, chopped
• 8 boiled eggs, cut into large pieces
• 1 tbsp. dried parsley
• freshly ground black pepper to taste

• 8 medium potatoes, cut into bite-size pieces
• 2 tbsp. olive oil extra
• 1 tbsp. dried oregano
• freshly ground black pepper to taste

Steps

1. Heat 2 tbsp. oil in a large pot and stew the onions for about 10 minutes until tender.
2. Heat the rest of the oil in a large pan. Add the potatoes, close the lid and fry them until brown. Stir frequently to avoid burning.
3. Add ham, eggs, parsley and pepper to the onions and mix well.
4. Season the potatoes with oregano and pepper and serve with the salad.

Serves 4.

Tip
If you have cooked chicken filet left, you can use that instead of the ham. Left-over cooked potatoes that you only need to fry can also safe you a lot of time.

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Baked Fish With Mushrooms And Pepper

A great oven-baked fish and veggie dish that you will surely love. I admit, this recipe takes a bit more than 30 minutes (approximately 45-50) but if you have this bit of more time it’s definitely worth the extra 20 minutes. After all, it will take less than half an hour to get it on the way, the rest of the time it can happily cook alone in the oven.

Ingredients

• 4 large fish filets
• salt, cayenne pepper
• 1 onion, sliced
• 2 green peppers, cut into bite-size pieces
• 250 g mushrooms, sliced
• 50 g low-fat cheese, grated

Steps

1. Preheat the oven on 200°C.
2. Season the fish filets with salt and cayenne pepper and place them into a slightly greased ovenproof dish (if you have one of these great non-stick coated ones that don’t need greasing, even better).
3. Spread the onions, pepper and mushrooms over the fish filets and sprinkle with cheese.
4. Cover with foil and bake for 30 minutes, then open it up and grill it for 5 minutes until the cheese is slightly brown.
5. Serve with rice.

Serves 4.

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Tiramisu

It takes about 20 minutes to make, but plan that it needs at least 6 hours to stand in the fridge before you serve it.

Ingredients

• 3 egg yolks
• 250 ml skim milk
• 2 tbsp. castor sugar
• 4 drops vanilla essence
• 260 g low fat cottage cheese
• 2 egg whites
• 400 ml espresso coffee, cooled down
• 2 tbsp. Amaretto
• 250 g spongefingers
• 2 tbsp. unsweetened, dark cocoa powder

Steps

1. Mix the egg yolks and sugar with a bit of milk until you get a smooth mixture.Bring the rest of the milk to boil. Add the hot milk to the egg mixture, stir well. Put it in a clean pot and set on moderate heat, continuously stirring, until the mixture thickens. Do not boil!
2. Let it cool down to room temperature. If you put the cream into a cold pot and put it in cold water, that goes quite quick. If you put cling wrap on the cream, it won’t form a skin.
3. Mix the cream and cheese with the mixer for about 2 minutes. Beat the egg white in a bowl until just a little stiff (not too stiff!) and mix it under the cream.
4. Mix espresso and amaretto in a shallow bowl and dip half of the spongefingers in it. Cover the bottom of a square or rectangular dish with them. Spread half of the cream over the spongefingers and dust it with half of the cocoa. Repeat this with the rest of the spongefingers and cream.
5. Cover with cling wrap and put it into the fridge for at least 6 hours or over night.
6. Dust it with the rest of the cocoa shortly before serving it.

Serves 6.

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