Courgette stuffed with millet and raw carrot salad on the side

If you have very fresh and tender carrots at home, they are perfect for a raw salad because that's when they have the best taste. They go really well with other vegetable dishes or basically anything... I used yoghurt for this one, to make it light.

Ingredients for the stuffed courgettes:

• 2 bigger courgettes, preferably straight ones
• 1.5 dls of millet 
• 2 spring onions 
• salt, fresh ground pepper
• a bit of ground nutmeg
• a couple of drops of lemon juice
• grated cheese

First of all, the spring onion has to be chopped fine for the millet and browned in a bit of olive oil. Then you can add the millet and toast it a bit, then add the water (which is always double the amount of millet you are making). Add a teaspoon of salt, and pepper according to taste Let the water boil away, which takes approximately 10 minutes and when done, turn off the heat and cover the dish with a plate. You can start preparing the courgettes: wash them and cut off the ends. Cut them alongside in two parts, and keeping a distance of 1 cms from both sides, gouge them. Don't throw away the inside parts, because we will use them in the stuffing. They need to be chopped fine and thrown in to a pan with a bit of oil just until they soften. Then you can mix them with the millet, add the lemon juice and the nutmeg. Give it a good stir and stuff the courgettes with the millet. Sprinkle the top with the cheese.  Pour a small glass of water under the courgettes before you put them into the oven so they don't burn. Half an hour at 180 degrees should do the trick. 

Ingredients for the carrot salad:

• 2 tender carrots
• 1 clove of garlic
• 2 tablespoons of yoghurt
• salt, pepper

Cut the carrots Julienne style. Smash the garlic and mix it with the yoghurt along with some salt and pepper. Put the dressing on the carrots and give it a good stir. Taste it, and let it rest until the courgettes are being made.

Chicken and mung bean sprouts casserole with millet on the side

Until now I have always used mung bean sprouts in fake home made chinese food, which is stupid because it's something that goes with so many other ingredients. This is how this chicken casserole  was born last week.

Ingredients:

• 1 chicken breast fillet
• 1 packet of mung bean sprouts
• 3 tbl spoons of sour cream
• 1 tbl spoon of Worchestershire sauce
• 2 tbl spoons of soy sauce
• 1 clove of garlic
• salt, freshly ground pepper

Dice the chiken breast and start cooking them on a bit of oil. You can cover it in order to cook it faster. Add the bean sprouts too, because it doesn't need much time, like the chicken. Add some salt and fresh pepper. Meanwhile chiop the garlic fine. When the bean sprouts start to become soft, add the Worchestershire and soy sauce, mix the whole thing carefully, cook it for a little bit and then add the sour cream. At last sprinkle the garlic onto it and mix it, wait until it wabbles and then take it off the heat.

The millet works the same way as rice, the water needs to be twice the amount of millet. Boil it for 10 minutes until the water disappears. You can add some onions if you like, to give it more taste. Add some salt too, once it's boiling. I usually leave the cover on after it's done so that the steam softens it even more after it's done.