My addictive SPAGHETTI FRUTTI DI MARE in 20 minutes

 spaghetti frutti di mare
My addictive SPAGHETTI FRUTTI DI MARE in 20 minutes:For 2

250 g frozen or fresh sea fruit (mussels, shrimp, calamari)
100 g king prawns
2 garlic cloves (in slices)
½ dried red chili
5 Tbsp olive oil
¼ Tsp saffron
1 glass white wine
250 g spaghetti
1 hand full fresh basil
250 g cherry tomatoes (quartered)
Salt, Pepper

Set up salted water for the noodles to cook. Heat 2 tbsp olive oil in a frying pan. Sauté garlic, chili and saffron (the taste and color of saffron is fat-soluble). Add the sea fruit and shrimp and sauté briefly. Add wine, herbs and tomatoes. Add salt and pepper to taste. Let simmer. Cook spaghetti and add to the fruitti di mare sauce. Add rest of olive oil and mix well. Salt and pepper to taste.

The best thing is this only takes 20 minutes! ENJOY!




It’s turkey feast season (not only for Thanksgiving) !! It does take a while but it is actually only waiting time and it is soooo worth it! With this recipe you will be the Superhero of your next diner party!


1 whole Turkey (count 1/2 kg per person)

½ cup olive oil

1 Tbsp of each rosemary, sage and  thyme

1 Tbsp salt

1 Tsp pepper

2 chicken stock cubes

1 onion

For the stuffing:

½ kg dried bread cubes

3 eggs

½ – 1 cup milk

1 hand full parsley, chopped

1 onion, finely chopped

Salt, pepper


Preheat oven to 160°C. Bring water and the stock cubes to a boil and let simmer. Mix olive oil with herbs, salt and pepper. Rub turkey with this mixture from inside and out and also between breast skin and meat by lifting the skin with the fingers and rubbung the mixture underneath. It is pretty gross but it makes the turkey nice and juicy. Place turkey on a rack in a large enough pan to hold the turkey. Mix all the stuffing ingredients and work it through with your hands until you have a dense but not too sticky mass. Stuff the stuffing into the chicken openings as dense as possible.  Pour 2 cups of soup on the bottom of the roasting pan. Place into the oven. I use the rule of the thumb for baking: 30 minutes per kg turkey. It is very important to pour soup over the turkey every 15-30 minutes for the turkey to be delightfully juicy. To test for doneness you can cut the skin between leg and breast. The liquid comeing out should be translucent and not pink when it is done. Or a thermometer inserted into the meat should show 70 °C.





After these heavy Christmas dinners I am longing for a hearty (because of the cold) yet healthy and light dinner variant. It is possible!


250 g shell pasta, cooked halfway through

250 g cherry tomatoes, quartered

300 g Broccoli, frozen

50 g chorizo, in 3 mm cubes (if you substitute the chorizo with dried tomatoes it is even vegetartian and you reduce even more fat)

2 garlic cloves

125 g low fat cottage cheese

4 Tbsp olive oil

1 ball low fat mozzarella, in thin slices

Salt, pepper to taste


Preheat oven to 180 °C. Mix all ingredients (except mozzarella) in a large bowl and fill into an oven form. Top with mozzarella, a bit of olive oil and pepper and bake for 30 minutes.

How to make a perfect medium steak!


How to make a perfect medium steak!

Recently I have learned how to make a perfect steak at home that tastes like the ones in the US restaurants. I prefer a piece of beef that has a bit of fat like prime rib (Rostbraten) or rib eye.

With a paper towel wipe just as little bit of neutral oil onto the bottom of a pan so it won’t stick. Then heat the pan to a medium-high temperature. When the pan is hot place the steaks in the pan. The rule is: Fry the unseasoned (!) steak on each side for exactly 60 seconds per centimeter of steak thickness. (A 3 cm thick steak should be fried 3 minutes on each side) Then wrap the steak in double layered aluminum foil and place next to the hot but touchable surface of the stove top also for 1minute per cm. (makes 3 minutes for our 3 cm steak) Now add salt and pepper. Done!

The principle behind this is that the fibers of the muscle contact while heating. While resting at temperatures under 70°C the muscle relaxes again and the meat will become tender. Easy, isn’t it?




Oh, I just love burgers! And I love them even more when they are low in fat and healthy!!

Try my new creation:


(Makes 3 burgers)

For the patty:

250 g Shrimp, fresh or thawed and chopped

1 egg

50 g bread crumbs

1 Tsp salt


Ground lemon peel from ½ lemon

Flour to pat

2 Tbsp Olive oil for frying

For the lemon mayonnaise:

10 Tbsp Low fat mayonnaise

Lemon juice from ½ lemon

½ Tsp salt


To complete as you desire:

rucola, tomato, red onions….

Burger bun (see my easy burger bun recipe at THE NICI FARM)


To make the patty mix all ingredients until combined (except flour), form  patties and turn in flour to cover slightly. Fry in heated olive oil for about 4 minutes each side until slightly browned. For the sauce mix all ingredients. Put the burger together as you prefer it.


Low fat tuna lasagne



Need a quick, low fat and easy comforting diner after work! Try my delicious and healthy


For 4 people

2 Tbsp olive oil

2 onions, chopped

2 cans tuna in water

2 cans tomato sauce with herbs

3 garlic cloves

1 cup white wine

½ chili

Lemon peel of ½ lemon, grated

8 lasagne noodles

2 cups cottage cheese

2 cups mozzarella (low fat)

½ cup parmesan

Salt, pepper


Preheat oven to 180 °C. In a large pot heat oil and fry onions until browned. Add tuna, tomato, lemon peel, chili, wine, pepper and garlic. Boil for a few minutes. Season to taste. Meanwhile mix cottage cheese and parmesan. In a casserole start by layering tuna-tomato sauce, then follow by layering lasagna noodles, tuna-tomato sauce, cottage cheese mix, lasagna noodles, tuna-tomato sauce, cottage cheese mix. Top with mozzarella and pepper. Bake for 30 minutes or until golden brown.

Mhhhhh…great for family, friends and just for a comfy TV dinner for two!! J


Shrimp spagetti


You will love this light, Mediterranean, 15 minutes spaghetti dish!


For 2

250 g linguine or spaghetti

200 g shrimps, thawed

2 garlic cloves, chopped

250 g cherry tomatoes, halved

2 Tbsp capers

1 hand full basil, chopped

Lots of olive oil (about 50 ml)

Salt and freshly ground pepper

(Chili, if desired)


Cook pasta in salted water until al dente. Meanwhile heat 2 tbsp olive oil in a small pan and fry garlic and shrimps until tender, about 5 minutes. Season with salt and pepper while frying. Mix all ingredients (except spaghetti) in a large serving bowl and squash out the juices of the cherry tomatoes with the back of a spoon. This will make the good sauce of the spaghetti dish. Yes, the ingredients are cold, but they will become hot while mixing with the hot spaghetti. Rinse spaghetti and add to the rest. Season one more time and add all the good olive oil. Mix well and quick for it to stay hot. Use more olive oil if it is too dry. Be sure to fetch all the good stuff from underneath while dividing onto plates.

This is one of my favorite dishes!! YUMMY….




Home sweet home!! Cover in a warm blanket, make yourself comfy on the couch and have a heart warming bowl of


for 2

200 g elbow noodles
3 Tbsp olive oil
2 Tbsp flour
1/2 L milk
120 g old cheddar cheese (or half and half with Gryerzer), ground
Freshly ground pepper
pinch nutmeg
( 1 can tuna drained)

In salted water cook noodles and drain. In the meanwhile heat olive oil in a large pot and sprinkle flour over it. Let brown slightly and carefully add milk while constantly whisking with a whisk. boil on medium heat while whisking until thickened and bubbly. Add half of the cheese and whisk until melted. Then add Noodles (and Tuna) and the rest of the cheese. Add salt, nutmeg and pepper to taste. The consistency should be creamy. Add milk if too dry and boil for a bit if too saucy.
Yummy, yummy ….




Leaves are turning different colors and the weather is getting chilly. Ready for comfort food?

This is a wonderful vegetarian, healthy and low fat Strudl variant that lets the sun shine in you!


2 Tbsp olive oil

1 large onion, cut into rings

2 garlic cloves, diced

3 carrots, peeled and diced

200 g spinach, frozen or fresh

½ cube soup broth

1 cup cottage cheese (1% fat)

½ cup sunflower seeds

1 (spelt) filo pastry (Dinkel Blätterteig)

1 egg, whisked


Preheat oven to 180 °C. In a pot heat oil and fry onion and ½ of the garlic until starting to brown. Add carrots, cover and cook until tender. Add spinach, a bit of water, broth cube and cook until tender about 10 minutes. Add cheese and continue cooking without covering for 10 minutes. Stir occasionally. The liquid should be as little as possible. Set aside and let cool. Mix in sunflour seeds and spread on one long side of the filo pastry. Roll up into a Strudl on a lined baking sheet and brush with whisked egg. Bake for 30 minutes or until brown.





Trust me, this vegan savory cakes are so delicious even non-vegans love them!! The recipe was inspired by the wonderful people at Sonnenfrosch Reformhaus in Graz, Austria.


(makes 4 cakes)

¼ cup millet

½ cup water

1 cube chicken stock

1 small onion, diced

1 large carrot, grated

1 garlic clove, crushed

1 Tbsp parsley, chopped

1 Tsp curry powder

Salt and pepper

½ cup flour

4 Tbsp olive oil


Shortly wash millet with hot water. Bring water and chicken stock to a boil, add millet, cover and let simmer for about 15 minutes or until all water is gone and the millet is tender. Add rest of the ingredients except flour and mix well. Give flour into a deep dish, form 4 balls from the millet mixture and one by one press them flat. Form nice pads from them. In a frying pan heat olive oil and fry millet cakes until they are golden brown. About 5 minutes per side.