Perfect Poached Egg

after many many failures... perfect! :D

Eggplant Feta Cream

Another "put everything in a blender" recipe, but real tasty:

For one portion:
about 50g eggplant, diced and cooked with salt, pepper, thyme
parsley
30g feta cheese

Calories: 90

Reaaaal good with pasta, but I guess it could make a wonderful spread on your bread, too!

Wheat and Kamut with Pumpkin Seed Pesto

For the pesto (one portion):
10g pumpkin seeds, roasted
1 tbsp ricotta
1 tsp mint
salt and pepper to taste
Calories: 85

Pour everything in the blender and press the button! :D (but leave some of the seeds out for garnish)

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Feta and Rocket Pesto

You will be surprised by this pesto. It's really easy, really good, and makes your pasta smooth and creamy (although you can't tell from the picture, but trust my word!)
So here's the recipe for one serving:
30g feta cheese
rocket (as much as you want)
nutmeg, pepper
a squeeze of lemon juice
a little water
Calories: 85

Just mix everything in a blender and that's it. You're ready! Just remember to put a little less salt in the pasta water, since feta's very salty.
Enjoy!

Light Apricot Crumble, two ways

Too lazy to write something other than ingredients and calories :D ...these are easy to do anyway, just put together "bottom" ingredients, sprinkle "top" on...well, top, and put in the oven at 175 °C for 15 minutes. enjoy!

Number 1:



Bottom:
3 apricots
a squeeze of lemon juice
4 drops sweetener
cinnamon
Top:
1 tbsp oats
cinnamon
sweetener

Calories: 90


Number 2:




Bottom:
3 apricots
a squeeze of lemon juice
4 drops sweetener
cinnamon
Top:
1 big amaretti cookie (or any cookie)
1 tbsp coffee
sweetener
Calories: 90

The "Light-as-a-feather" Carrot Cake

First of all, let me explain something.
You would expect "Light-as-a-feather" to refer to the texture of the cake, wouldn't you?
You would be wrong, yes. It refers to the calories!
This cake is just so light you may even have three slices for breakfast. I'm not kidding! Three!
Oh, and did I mention it's delicious?



For a cake (12 slices):
220g carrots
140g flour
1 tbsp baking powder
60g fructose
the zest of one lemon
2 large eggs

Calories per slice: 125

Peel and grate the carrots; put them aside.
Whisk the eggs and fructose for a couple minutes, until the eggs turn pale. Whisk in the carrots and the lemon zest too.
In a bowl, combine the dry ingredients, then add them slowly to the eggs mixture. Add a little water if the batter is too dense, then put in the oven at 180°C for about 20-25 minutes.