Cherry tomato and honey spaghetti

Serves 5
  • Spaghetti number 1, ‘capellini’, one packet dry
  • Cherry tomatoes, ½ Kg
  • Balsamic vinegar, 4 Tbsp
  • Honey, 2 Tbsp
  • Ginger, fresh, 3 pieces whole
  • Tomato paste, one small can
  • Water, 1 cup
  • Basil, one handful
  • Basil oil , 2 Tbsp
  • Salt
  • Black pepper
  • Parmesan shredded, 2 Tbsp
  1. Bring a large pot of water to a boil and add 1 tsp salt
  2. Meanwhile, heat the 2 Tbsp of basil oil in a large pan. Add the finger to the oil and cook over medium heat for 30 seconds. Add the tomatoes, tomato paste, honey and balsamic , then basil, 2 teaspoons salt, the pepper. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up.
  3. While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
  4. Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top.

healthy rkakat cheese

Serves 24 pieces

  • phyllo pastry dough, cut in medium sized triangles250 g, low fat
  • Bulghari cheese crumbled, one block, 250 g, low fat
  • Fresh thyme
  • Fetta cheese low fat, 200 g
  • Oil spray
  • Chia seeds, 4 Tbsp
  • Water
  • Flour 1 Tbsp
  1. Grate the cheese in a large bowl
  2. Add the fresh thyme to the cheese mix as the chia seeds.
  3. Take one triangular sheet of dough and place 1 tablespoon of the cheese mixture at 2 cm from the base. Fold the base of the sheet over the filling, then fold in the two sides and roll up. To seal well, dip the tip of the triangle with some water-diluted flour.
  4. repeat same
  5. bake in oven at 180 degrees Celsius for 10-15 minutes until lightly golden.

vegetable frittata

Serves 4

  • Eggs, whole, 3 pc
  • Egg whites, 3 pc
  • Feta cheese low fat,3/4 c.
  • Mozarella low fat, grated ½ c.
  • Rosemary fresh
  • Garlic, 3 cloves
  • Olive oil, 2 Tbsp
  • 1 cup cooked carrots+broccoli+cauliflower
  • Onion, minced, 1 pc
  • Salt
  • Paprika 1 tsp
  1. Position a rack in the upper part of the oven and preheat to 230 degrees C.
  2. Whisk the whole eggs and whites in a bowl.
  3. Add the fetta cheese and whisk until almost smooth. Whisk in the mozzarella and rosemary.
  4. Cook the garlic in the olive oil over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
  5. Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden. Sprinkle with the parmesan and paprika;
  6. transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes.

Angel cake

Serves 12-16 pieces

  • 1 cup whole wheat flour
  • 1/4 teaspoon salt
  • 12 large egg whites, room temperature
  • 1 teaspoon white vinegar
  • ¾ cup sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup powdered sugar
  • 1/2 teaspoon lemon juice
  • 1 large jug of water
  1. Preheat oven to 160 degree C.
  2. In a small bowl, whisk together ½ cup sugar and the flour. Set aside.
  3. Beat egg whites until frothy, then add salt and vinegar. Beat until fully incorporated then begin to add the remaining sugar 1-2 tablespoons at a time. Once you have soft mix, add the vanilla and beat for a few seconds to evenly distribute.
  4. Sift the flour mixture over the egg whites in separate additions and gently fold it in after each addition.
  5. Transfer your mix into your ungreased pan. Smooth the top with a spatula
  6. Bake for 55-60 minutes