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I like making stuffed courgettes, the possibilities are endless, and I cannot understand why some people don’t appreciate the versatility of courgettes. So here I am, sticking up for the green vegetable, and presenting you with different ways to get them onto your plates! My go-to method is to stuff them with ricotta/cheese/parsley or sometimes minced meat, but this time I didn’t have either of those things in my fridge, so I opted to use what I already had.

You will need (2 portions):

1 round courgette per person

1 red bell pepper

1/2 a bulb of funnel (or according to taste)

1/2 cup spinach

2-4 sundried tomatoes

1/2 cup chopped cheddar or grated Parmesan (I used some chunks of Scamorza)

1 egg

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Trim the edges from your courgettes so that they can sit flat. Cut in half across the wider part.

Place in a deep pan with boiling water for about 20 minutes until soft. Fish them out and let them cool until they are cool enough to handle.

Preheat your oven to 180 C.

In the meantime the spinach, red bell pepper, sundried tomatoes, and fennel need to be chopped finely. Whisk the 2 eggs in a bowl and add all the ingredients, reserving some cheese for later, and add a pinch of salt & pepper to taste.

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Scoop out the insides of the courgettes, leaving a 1cm border all around, and being careful not to cut through the sides.

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Fill the courgettes with several spoonfuls of your mixture till the top and place in an oven-proof dish (a deep one is better as sometimes they will leak). Cook for about 30 minutes until they are browning at the top.

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You might also enjoy this.


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Not really knowing what to do with it, and thinking that I don’t like it so much, I never bought Okra before.  But following a low GI diet can get boring at times. There, I said it. You become desperate for new ways to cook vegetables, or if need be, new vegetables to try out. Hello ladies’ fingers. Or LadyFingers. Who knows.

You will need (as a side dish for 2 persons):

  • 200g Okra (I used frozen)
  • 1 medium onion, finely sliced
  • 1 400ml coconut milk can
  • 1 tablespoon Green Curry Paste or curry powder (to taste)
  • 2 cloves of garlic, finely chopped

To make:

Fry the onion and curry paste/powder in coconut oil until the onion gets translucent (about 5 minutes). Add the chopped garlic and cook for another minute.

Add the Okra (can be used straight from frozen) and stir for another 3 minutes. Add the coconut milk and bring to a boil. Lower the heat and cook for a further 5-7 minutes until the cream thickens and the okra have cooked through. Test taste and add salt and pepper if necessary.

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Okra curry served with grilled chicken breast


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When you bake aubergines, the flesh becomes soft enough to scoop out while the outer skin retains its shape, and can be filled to make a great side dish or light vegetarian meal. Although most of the calories in aubergines come from sugars, this food has a low glycemic index. This means that there won’t be a spike in your blood sugar and it will keep you feeling full for longer. Of course this also depends on the fillings that you use, and this recipe can be adapted to suit most tastes and diets.

For 2 portions, you will need:

1 medium to large aubergine

4 tablespoons ricotta

a handful of fresh coriander

2 sun-dried tomatoes

olive oil

Pre-heat the oven to 200 C. Wrap the entire aubergine in foil and place in the top rack. Bake for 30-50 minutes, depending on the size of the aubergine. You will be able to feel the skin ‘giving’ when pressed with a finger when it’s done. There’s no need to unwrap the foil to check if it’s done, simply either press with a finger or try to insert a sharp knife (try not to pierce it too much or too many times).

Once it has cooked, remove from the oven and let it cool for a few minutes before carefully unwrapping (it will be very hot!) and slicing in half.

With a teaspoon, scoop out most of the inside, then fill with ricotta and the chopped sun-dried tomatoes. Place the inside of the aubergine that you’ve scooped out, either on top of the filled aubergine or at the side. Drizzle some olive oil on top and add salt and pepper to taste. Cook in the oven for another 5-7 minutes, then add the coriander to serve.