Joe's Food Blog

Brussels sprouts Italian style with bacon

Brussels Sprouts Italian Style with Bacon


1 grated lemon zest
1 clove of garlic
1 tablespoon of olive oil
3 sprigs of oregano fresh
1 bit of pepper
3 sprigs of rosemary fresh
150 grams of bacon
500 grams sprouts cleaned
2 tablespoons of Taggiasche olives
3 pieces of tomatoes
1 piece of onion
1 bit of salt

2 persons
Cooking time
15 minutes


  1. Clean the onion and cut it into half-moons.
  2. Clean the clove of garlic and chop it fine.
  3. Put a tablespoon of olive oil in a wok.
  4. Add the bacon.
  5. Add the onion.
  6. Add the garlic.
  7. Add the sprouts.
  8. Stir fry the whole well.
  9. Meanwhile cut the tomatoes into cubes.
  10. Add the tomato cubes.
  11. Add the Taggiasche olives.
  12. Pick the leaves of rosemary and oregano from the twigs and finely chop them.
  13. Grate the zest of the lemon and add it to the rosemary and oregano.
  14. Add some salt and pepper and mix it into a kind of spice mix.
  15. Divide the dish over the plates and garnish with the spice mix.
  16. Ready are the sprouts Italian style with bacon! Enjoy your meal!
About the sprouts Italian style with bacon recipe
This sprout recipe, Italian style with bacon, is a concept of my wife. I was home later that night and my wife would take care of the food. Shot in the rose! I came in and it smelled fantastic and it was really great!

Did you think that sprouts used to be so dirty? And do you like them now? This may be because you have come to appreciate them more, but also because of something else. By spreading and further development sprouts have become less bitter in recent years.

The sprout has undergone a major development in the past forty years. An employee of the company Syngenta, which develops the seeds with which it is grown, says that the sprout is more resistant to all weather types, but is also milder in taste. That only succeeded a few years ago.

Creamy Thai cauliflower soup

Creamy Thai Cauliflower Soup Recipe


400 grams of cauliflower the florets
40 grams of cashew nuts
1 bit of chili pepper
1 clove of garlic
100 ml of coconut milk
7.5 grams of coriander
1 bit of lime zest grated peel
1 tablespoon of olive oil
2 pieces of shallots
600 ml of water
1 tablespoon yellow curry paste
1 bit of salt

2 persons
Cooking time
15 minutes"


  1. First, put the water in the kettle and turn it on.
  2. Put the olive oil in a high pan.
  3. Clean the shallots and cut them into half-moons.
  4. Finely chop the clove of garlic.
  5. Put the shallot and garlic in the pan and fry until the shallot is translucent.
  6. Add the cauliflower.
  7. Add the yellow curry paste.
  8. Add the water.
  9. Put the lid on the pan and bring it to the boil.
  10. Let it cook for about 7-8 minutes.
  11. Add the coconut milk.
  12. Blend the whole into an even soup.
  13. Season it with a little salt, chili pepper, and lime zest.
  14. Finely chop the coriander and stir the main part through the soup.
  15. Spread the creamy Thai cauliflower soup over the bowls.
  16. Garnish with the cashew nuts and the leftover coriander.
  17. Ready is creamy Thai cauliflower soup. Enjoy your meal!

About the creamy Thai cauliflower soup recipe
This creamy Thai cauliflower soup is again such a deliciously simple and super tasty dish. The secret ingredient is the zest of lime or grated lime zest. That really gives this soup a refreshing boost.

Creamy Thai cauliflower soup consciously chooses only 100 ml of coconut milk. There is 200 ml in the package. Not that I am so afraid of extra calories, but I always pay attention to the total amount of saturated fat. Saturated fat is not unhealthy, but wherever you stand it is. However, there is a lot of confusion lately. For this see the article Saturated fat healthy ?. In short, do not use the whole suite for 2 people. The olive oil and cashew nuts also contain some saturated fat and enough is enough. The rest no longer contains saturated fat, so you stay well within the maximum recommended amount.

Low-Carbohydrate Sushi 

Sushi Recipe
Low-Carbohydrate Sushi


  • 1 piece of avocados
  • 400 grams of cauliflower rice
  • 200 grams of hüttenkäse
  • 1 piece of cucumber
  • 2 teaspoons of horseradish
  • 5 pieces of nori leaves
  • 1 bit of soy sauce
  • 1 tablespoon of fish sauce
  • 250 grams of warm smoked salmon fillet
  • 1 bit of wasabi
For Portions: 2


  1. We first make the sticky rice. Either, sticky rice.
  2. Mix the cauliflower rice with the cottage cheese, horseradish and fish sauce. Stir well until the cauliflower rice has really become a sticky rice.
  3. Cut the avocado in half and remove the kernel.
  4. Cut the flesh in the peel into a grid and spoon the pulp from the peel. Set this aside.
  5. Cut the cucumber in half and then cut the cucumber into thin long strips.
  6. Pull the salmon apart so that you get loose pieces of salmon and put this aside as well.
  7. Place a sheet of nori with the rough can up on a bamboo mat.
  8. Spread a layer of cauliflower rice evenly on the nori- mal and leave 7 cm at the top.
  9. Place the salmon, avocado and cucumber in the middle of the cauliflower rice.
  10. Roll the noril carefully with the bamboo mat away from the body and press the filling in the middle.
  11. Moisten the free part of the nori- mal with water and firmly tighten the roll.
  12. Remove the roll of the bamboo mat and cut it with a lightly moistened sharp knife into 5-6 pieces.
  13. Repeat this until you have cut a total of 5 rolls into pieces.
  14. Serve the low-carbohydrate sushi a little wasabi and soy sauce.
  15. Ready is the low-carbohydrate sushi! Enjoy your meal!

About the low-carbohydrate sushi recipe

Yes! Finally I had the good inspiration for a brilliant low-carbohydrate sushi. In other words, futomaki. Futomaki is a somewhat thicker roll of about four centimeters that, apart from rice, often has three different fillings.

The challenge was: how to make sushi rice based on cauliflower rice. Cauliflower rice does not stick so well itself. I got the idea because I wanted to make another dish with salmon. Salmon tastes great with, for example, some cottage cheese, a little dill and some horseradish. So I was playing around a bit. Some avocado and some cucumber there ... Maybe another sushi bowl. Suddenly the penny fell. If I mix hüttenkäse with cauliflower rice, then I have sticky rice, or sushi rice. Sushi rice is sweetened with sugar and hüttenkäse also has something sweet. To make the taste more Asian, I dropped the dill and chose the horseradish and the fish sauce. Perfect basis for the low-carbohydrate sushi!

Low-carbohydrate sushi 2From now you can of course vary endlessly. I chose the warm smoked salmon nuts. They are nice and high on taste and a bit greasy. Some avocado for the creamy effect and some cucumber for the fresh final touch.

Fresh Summer Salad

Fresh Summer Salad Recipe


  • 1 teaspoon apple vinegar
  • 250 g of cherry tomatoes
  • 150 g of feta
  • 1 teaspoon of honey
  • 1 clove of garlic
  • 1 piece of cucumber
  • 130 g of lentils
  • 7.50 g coin
  • 1 tablespoon of olive oil
  • 1 bit of pepper
  • 1 bit of salt


First, make the dressing in a large bowl. Mix the olive oil, apple vinegar, honey, chopped garlic, pepper, and salt into an even dressing.
Then cut the cucumber into cubes and add it.
Halve the cherry tomatoes and add them too.
Let the can of lentils drain slightly and then add the lentils.
Break the feta into small pieces and do the feta with the rest.
Pick the leaves of the mint. Roll it up to a long "cigar" and then cut it into strips. Sprinkle the mint over the salad.
Hassel the whole thing well. I do that myself by placing a plate in the large bowl and shaking it well.
Ready is your fresh summer salad, eat tastily!

About the fresh summer salad
This fresh summer salad is just that fresh breeze that you can use well on a beautiful summer's day. He is super tasty and can be prepared within 10 minutes!


Cordon Bleu

Ingredients (4 people)

  • 1 egg
  • Salt and pepper
  • From breadcrumbs
  • 4 slices of ham
  • 8 hamburger cheeses or 8 slices of emmental
  • 4 turkey or chicken escalopes

STEP 1 :
Divide the cutlets in 2 lengthwise, season them.
Place a slice of ham on one side of the escalope then 2 slices of hamburger or emmental cheese.
Close the cutlet with the other side.
Beat an entire egg in a bowl and soak the blue cord on all sides. Then soak it in the bread crumbs. 
Once the blue cord is breaded, cook it in a hot oiled pan on each side. Cook for about 15 minutes.

Advice: For even more gourmet blue beads, you can replace the hamburger cheese with a slice of RichesMonts Raclette Cheese.
Lasagna leeks recipe

Lasagna with leeks recipe

Ingredients / For 6 persons
  • 3 leeks
  • 9 plates of lasagne ( "Barilla" preferably)
  • 1 box of smoked bacon
  • 1 small box of crushed tomatoes
  • 1 briquette cream light
  • "Boursin Shallot kitchen / chive" light (or not)
  • Parmesan cheese
  • aromatic herbs
  • curry

Difficulty : Easy
Preparation : 20 min
baking : 25 mn
Total time : 45 mn

1. Cut the leeks and keep only the white and light green. If they are very dirty, rinse. Cut them crosswise in the sene lengthwise, then into strips in width. Put them in a colander and move under water to remove all the earth.

2. Fry the beef and drain the fat rendered.

3. Add leeks. Mix well and pour half a glass of water. Sprinkle curry but no salt. Let simmer on low heat. When water has evaporated (leeks should be slightly crunchy), add 2 tablespoons of Boursin kitchen. Leave a spoon turn and stop cooking.

4. Prepare the tomatoes: Pour crushed in a bowl, add salt, herbs: I mix different herbs in my mini-chopper (bay leaf, basil, thyme) that I mix and add the tomato. One can use a ready-growth but more caloric.

5. Place half the leeks in the baking dish and drizzle with cream. Top with 3 plates of lasagna. Pour half the tomato and sprinkle with Parmesan cheese.

6. Start and finish with the tomato and the rest of cream. Sprinkle with Parmesan cheese (or low-fat cheese) and basil. Bake 25 minutes at 210 ° C. Push a knife to check for done.
Slim single meal: Salmon with fennel-orange salad

The days when you cook for many people a reason to yourself to take a frozen pizza from the fridge. To offer you inspiration come regularly single meals over on Food Explorer, so you can quickly and easily something really nice for yourself can put on the table. As a piece of baked salmon fillet with fennel-orange salad.

For example you can serve baked potatoes with this dish, but personally I find it so fine. There remains room for dessert! How about caramel-chocolate slices ?

Slim single meal: Salmon with fennel-orange salad

- Heat a splash of coconut or olive oil in a frying pan. Cut the anchovies into small pieces and fry in the oil until they "melt". It's okay if not everything dissolves in the oil, but the fish have to disintegrate into small pieces; mash a little help with a ladle that. Add the fennel and cook for one minute 10 until the fennel is tender. 

- Cut now the orange segments out. You only half of the orange wedges necessary, the other half you squeeze out over a glass of juice.

- Pour the orange juice tray with fennel after 10 minutes. Let simmer for a minute and then add also add the orange segments. Lower the heat and simmer very gently while you cook salmon.

- Brush the salmon with a little olive oil and sprinkle both sides with salt and pepper. Bake the salmon fillet cooked in 8-12 minutes depending on the thickness of the slice. Ideally, the fish inside still glassy, ​​as you see in the picture.

- Serve possibly with some tufts of green leaves of the fennel bulb. Bon appetit!
Easy healthy breakfast

It is important that you breakfast varies a bit. Today we therefore go sometime for a frittata. An omelet so. You can also vary again endlessly frittata's earlier example, we placed a recipe for a frittata with mushrooms and zucchini. This recipe cherry on my sundae is good for a breakfast for two people, but if you have a lot of pull, you can also fine it only munch. 

- Preheat the oven to 200 degrees Celsius.

- Put an ovenproof frying pan and heat. Bake therein the bacon until it is crispy, about 5 minutes. Remove the bacon with a slotted spoon. Keep 2 tablespoons of fat, the rest you can throw away.

- Put the garlic and shallot in a frying pan in which about 2 tablespoons of the bacon fat and cook until soft, about half a minute. Add the cherry tomatoes in there and fry for 2-3 minutes.

- Put the bacon to the pan and add the beaten eggs there, basil and grated cheese. Season with salt and pepper (be careful with the salt, bacon is too salty!) And stir to distribute all the ingredients.

- Turn heat to medium and cook until the sides are cooked and the eggs are cooked half, it takes about 4 minutes.

- Turn the frittata is still in the oven for about 5 minutes until the eggs are completely cooked. Bon appetit!
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