Doc V's Healthy Kitchen

– As a perfect starter mix 150 grams of beetroot, first boiled, 150 grams of potatoes, first boiled, 2 garlic cloves in a blender. Add pepper, salt, 1 teaspoon of dried basil, 1 teaspoon of cumin and mix with 1 raw egg. Cool the mixture in the fridge. Preheat the oven at 200°. Put the mixture in a timbale on a grease proof paper on a baking sheet for 15 mins approx. Serve with whipped sour cream or yoghurt. Add a green element for a beautiful picture ;-).

-Reading all those cookbooks and cooking magazines since so many years makes me realize that certain principles will always remain. The following recipe will be a great example. Call it a frittata, or quiche without dough, but be  sure to use eggs, a kind of cheese, and a little cream-like substance. Decide what kind of vegetables to use which will help you to find an appropriate cheese : fennel-gorgonzola; tomato-mozzarella or goatcheese; spinach-feta; courgette-parmigiano; onion-gruyere or reblochon; …..Certain vegetables will have to becooked to reduce volume and water in the oven dish or just because of the longer cooking time before to be al dente.

For today I chose this wonderful purple kale as main ingredient, 400 grams for 2p. Boil the kale for 10 mins in salted boiling water. Drain them, cut into smaller pieces and mix with 2 chopped garlic cloves, 1 table spoon of dried thyme, 1 table spoon of pine nuts (shortly baked in a dry and hot pan) pepper and salt. Put the vegetables in an oiled oven dish. My cheese of choice today is taleggio, 70 grams. Mix 2 eggs with the cheese and- instead of cream- with 100 grams of Greek yoghurt. Pour the mixture over the kale and be sure that it will find its way to the bottom. Spread a few sliced black olives (10) and 1 table soon of grated parmigiano. After approx 20-30 mins in the oven at 180° spread some fresh chopped chives and serve!

If you prefer a richer dish you can add more cheese, real cream, and more eggs, but then you will have to work harder to get rid of the extra kcal ;-).