Monday, October 20, 2014

The Art of Eating Well and Recipe: Baked courgette chips

I think I first heard of the Hemsley sisters on These gorgeous sisters write about healthy eating and have published a book recently called The Art of Eating Well. I want to try and embrace eating better, not that I eat badly, but I want to try and introduce ingredients I wouldn't have thought about using before, like ground almond, flax seed and many other ingredients that unless you are very much into healthy eating one might not very well know what to do with them. 

The book is just as beautiful as they are, the recipes are well explained and look are not too complicated, I tend to find that healthy recipes are tedious to make and ingredients difficult to find but this is not the case here. The book is divided in categories, starting with breakfast recipes, soups, salads, meat and fish and finishing with scrumptious healthy deserts.

I got my book at Anthropologie, check it out here

On Sunday for lunch I wanted to try something to go with the main course we were eating and decided to make the baked courgette fries, oh my, how delicious were they! I eat courgette because "I have to" not because I love them but this recipe is a game changer, these chips are baked so no frying is involved and are covered in ground almond, grated parmesan and herbs which give them a scrumptious taste. 
Try them, you won't regret it!

(serves 2 as a side dish)

2 large courgettes
50 gr ground almond
30 gr grated parmesan
1/2 tsp dried oregano
pinch of cayenne pepper (I added black pepper instead but I think the cayenne pepper would be a better choice)
1 egg
sea salt


Preheat oven to 220ยบ. 
Wash and dry your courgettes. Slice the ends and discard. Halve them and slice each half lengthways. Do it again until you have pieces a bit larger than your average french fries. 
Mix the ground almond, parmesan cheese, herbs and pepper and salt. Beat the egg well. 
Dip each courgette into the egg and then into the almond mix evenly.
Place each courgette in a single layer on a baking sheet and bak for 13-18 minutes, just be careful not to burn them. 
Serve hot with an extra pinch of sea salt if needed. 

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