Tag Archives: zucchini

What I ate… Saturday 24th of August 2013



So the chance that my baby boy will be a Leo is just gone. It’s 24th of August, that means it will be a Virgo. Still good, right?:)



Getting back to the point… See below what I ate on Saturday:)


Again I woke up very early. That was definitely not a time to eat a proper breakfast. Therefore I choose the same as yesterday… A bowl of milk with raspberry juice,  and muesli.




Two sandwiches with butter, cheese and cucumber. An apple and plums.

bread with cheese apple and plum



We were shopping in the local grocery shop and we saw ice creams made of farmer’s diary…. Hmm… Since I’ve never tried an ice cream like this, I decided to give it a chance. It was a vanilla ice cream with milk chocolate and almonds. Well, it wasn’t MAGNUM. It was definitely less fat and it tasted more healthy, if that makes sense…

farmers ice cream farmers ice cream2



I was so hungry today, I had to eat an extra sandwich before dinner. White bread and melted cheese with chives.

oberlander with melted cheese and chives



Beef goulash with carrot, zucchini, broccoli, paprika, onions, garlic , herbs, chilli and beer. The sauce was served with egg spätzle.

egg spatzle with beef goulash



I hardly drink any juices but sometimes I feel like drinking concentrated juices. I had a multifruit juice. Tasty!!!!

multifruit juice



Toasted bread with butter, herring in sour cream; and the other one with butter, cheese, onion, and cucumber.

herring in sour cream toasted bread with cheese


So that was it:)


Anna *OnMyDish.wordpress.com*

Macaroni with prawns, zucchini and green asparagus



This is very simple and quick dish. It’s now asparagus season. In the Netherlands you only see white asparagus. I was lucky to do some shopping in Germany and to buy green version of asparagus. I love these ones. Their biggest advantage is that you do not need to peel them 🙂

This dish could be served with salmon but my freezer was out of salmon, therefore I used prawns. Still good combination… As this is the simplest way of macaroni, with no other sauce than olive oil, juice from cooking vegetables and prawns, it’s in my opinion very healthy and low caloric. You may want to limit olive oil to one spoon, to make it even less caloric. For the ones that do not count calories and cannot imagine eating macaroni without cheese, I would suggest to add parmesan cheese.

macaroni with prawns- green asparagus-leek and zucchini4

Ingredients (for 2 people):

– ca. 200g macaroni

– 1 bunch green asparagus

– 1/2 zucchini

– 1/2 leek

– ca. 200g prawns

– 2tbsp. olive oil extra virgin

– 3 garlic cloves

– Salt and pepper to taste


  1. Cook the macaroni according to packet instructions; drain.
  2. Meantime cut leek and zucchini into thin strips. Cook/fry on olive oil for about 3-5 minutes.
  3. Add cut into 3-4cm green asparagus. You may want to remove the hard ends first, and peel of the skin from the thickest parts. Add together with prawns to zucchini and leek, cook for next 5 minutes.
  4. Add chopped garlic, season with salt and pepper. Cook for next 2 minutes.
  5. Transfer cooked vegetables and prawns to a bowl with drained macaroni.
  6. Add 1tbsp of olive oil and salt/pepper to taste if needed. Mix and serve immediately.
  7. You may want to top with parmesan cheese.

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Enjoy your meal,

Anna *OnMyDish.wordpress.com*

If you are interested in my other posts, I encourage you to make use of “Post Index” where you can locate and learn about all the posts on my blog.

Tagliolini with vegetable strings and walnuts



Make your pasta colourful and rouse! This time I decided for tagliolini which is a variation of tagliatelle (an Italian pasta). Tagliolini has long and cylindrical shape in contrast to flat shape of tagliatelle. I thought matching flat and round structures will be a nice differentiating detail that will make my pasta more exciting. Both tagliatelle and tagliolini are great for thick sauces but also for less rich ones. To enrich taste and give it a luxury tint I decided to add walnuts.

Ingredients (for 2 people):

– 250g tagliolini

– 1 garlic clove

– 1 zucchini

– 3 carrots

– Pesto

– Parmigiano

– Walnuts, 4 per person

– Olive oil

– Salt to taste


  1. Peel off carrots and cut lengthwise into thin slices.
  2. Slice in the same way zucchini (with skin).
  3. Cook vegetables without salt.
  4. At the same time cook tagliolini.
  5. Press garlic and fry until start gets brown.
  6. Cooked and drained tagliolini mix with fried garlic.
  7. Drain vegetables and lay down on tagliolini.
  8. Top with a tablespoon of pesto.
  9. Decorate with walnuts and sprinkle with olive oil and Parmigiano.
  10. Salt to taste if needed.

Let me know what you think of this recipe:)

If you are interested in my other posts, I encourage you to make use of “Post Index”   where you can locate and learn about all the posts on my blog.

*Enjoy your meal* OnMyDish.wordpress.com

Sour-spicy beef steak with Spätzle



One of the vegetables from the Odin-package was zucchini. Probably you remember, I’ve already mentioned couple times that some of the packages are “very green”:). I’d like to share it with you in a separate post. This week, luckily, it was green just by colour but I didn’t feel like eating just leaves…

Inspired by content of the Odin-set, I decided to make sour-spicy beef steak with macaroni. Is it something you would like to eat? Let me know…

Ingredients (for 1 person):

– 100g Spätzle (a type of egg noodle, soft in texture)

– 1/2 zucchini

– 1 slice beef steak

– 1/4 jar baby corn

– ca. 100ml crème (that would be ca. 1/2 bottle)

– 1cm rasped ginger

– Salt, pepper

– 1/2 tsp. chili powder (I made it slightly spicy)

– 1/2 tsp. red paprika powder

– Oil to fry

– Chives to decorate


  1. Cook Spätzle.
  2. Cut beef steak into 1cm slices, fry until brown.
  3. Add ginger, spices, chopped zucchini, fry until it softens.
  4. Add baby corn, fry for about 1 min.
  5. Pour crème into the pan and fry for about 5 minutes.
  6. Decorate with chives.
  7. Serve 🙂

A side note, beef steak is usually difficult to chew. You can marinate it a day before in oil, vinegar, mustard, etc. To avoid changing taste, wash it before frying.


*Enjoy your meal* OnMyDish.wordpress.com

Organic vegetables-02-06-2012



I’ve promised once that I will write a bit more about my organic vegetables.

Well, a long time ago a colleague of mine ate blood orange for lunch. In Poland they are quite common and in the Netherlands that was the first time I had seen this precious fruit. I’ve asked where it was coming from. It has been one of the fruits/veggies delivered with organic bag. I’ve immediately liked the idea. I buy organic veggies since around two years. Every week I get a surprise package. I don’t have an influence on what I receive. Sometimes I feel like a rabbit: leaves, leaves and once more time leaves.

Well, to be honest- this week is a good example of a “rabbit” combination 🙂

In the package were:

–          Endive

–          Chinese cabbage

–          Oak leaf lettuce

–          Zucchini

–          Cherry tomatoes

In the coming days I share with you some of my ideas for the above listed vegetables.

*Cheers* OnMyDish.wordpress.com

Penne with shrimps, zucchini and cabbage


Hi there,

First of all congratulations for all people that got new cord at yesterday’s batizado of Capoeira Luanda, the Netherlands. Thanks to all teachers and students for great input. After intensive days of trainings, workshops, great party and then batizado everyone got exhausted. Some people decided for French fries, pizzas, croquet’s etc. Well, I decided for something else. Firstly, my limit of unhealthy food was exceeded on Saturday eating rich in proteins and fat fast-food, i.e. chicken-corn-stick (I must say it was great) and croquet; not mentioning white “puffed” bread-rolls with “alla McDonald’s plastic cheese”. Secondly, I already had in mind some quick, tasty and easy solution for my dinner.

This time on my dish was: penne with shrimps, zucchini and cabbage

Ingredients (for 1 person):

–          100g penne

–          ½ zucchini

–          Shrimps, around 20 pieces (I have no idea how much does it weight)

–          Garlic, 2 cloves

–          1/3 small spitskool (my dictionary says it is Chinese cabbage- but that’s not true. See attached picture, if someone knows how it’s called, let me know please).

–          1 tbsp. parmesan cheese

–          Oil to fry


  1. Boil penne
  2. Fry shrimps with zucchini cubes and garlic (people say it is better to fry garlic at the end of the frying process but if your veggies are having some water drops- garlic will not burn; the idea was to make it quick- that means put all ingredients together)
  3.  Cut cabbage into 0,5cm slices. Do not process it. You will use it as “decoration” and crispy bonus. (Of course, the dish will be still delicious if you don’t use cabbage. It is just an optional ingredient).
  4. Top with parmesan cheese

Simple, tasty and quick.

*Enjoy your meal* OnMyDish.wordpress.com