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Symptoms almost ‘zero’, first meal of my post-Covid era (recipes)

Twenty seven days after my covid infection and I’m in proud position to say: fatigue is gone by 90% and taste has returned by 87 %.

Reason for this development I suspect is the fact I spent Christmas Day in my pajamas on the couch watching Xmas films, eating cheese, cold cuts, bananas and oranges, drinking my freshly pressed clementine juice and practically doing nothing. As some family members were away I was not challenged in any way. that was more than essential.

Worth noting is that I slowly believe that my odd, almost a month-long ‘diet” of  Miso and chicken broth, Chinese rice and sushi as well as a lot of raw vegetables and fruits like oranges, bananas and clementines and eggs helped me recover without any pills or extras-whatevers. Now I have decreased my Chinese intake and can eat again milk products (cheese, milk in coffee and yogurt) and chicken.

Another reason for my psychological recovery was that the next day, Decembe 26, a “miracle” happened and I managed to gain back a piece from my normality: A dear friend came from the village and I managed to cook a meal – the first ever proper meal after my infection, even though a vegetarian one, even though with some help in the kitchen.

A bottle of prosecco did the rest.

Boosted with optimism and good vibes I went to the neighborhood today to do some errant and even managed to sit for two hours at the hairdresser.

All in all I could say I managed to get rid of Covid rather … bloodlessly, if you know what I mean.

I know several of you, have asked for the recipe of my famous chicken-soup against Covid. I’d rather post here the vegetarian dishes first which could be excellent for New Years Eve , and the soup recipe at a later point.

Portobello & brown mushrooms

This is a recipe I invented when a vegetarian friend was invited to join the Christmas lunch with my family a few years ago. Mushrooms, chestnuts and pine nuts to imitate the meatless version of the turkey stuffing.

The dish was roughly:

  • 400 gr portobello and brown mushrooms cut in thick slices.
  • 2 spoons of olive oil and 1 of unsalted butter
  • 1 garlic glove in slices
  • 30gr pine nuts
  • a handful chopped parsley
  • 2 spoons cognac or white/red wine
  • 1 teaspoon fresh thyme
  • 150 ml full fat cream
  • Salt and pepper
  • pomegranate seeds

There should have been also 10-12 fresh chestnuts but I was unlucky with their purchase: i boiled them for over 1.5 hours and they were still hard as stones. Maybe they were indeed stones coated with chestnut peel… I’ll never find out, I just threw them away.


  • Heat oil and butter in a non-stick pan, add the pine nut and stir occasionally for about one minute.
  • Add the mushrooms and ‘fry’ for 5-6 minutes.
  • Add the garlic and stir.
  • When mushrooms slightly golden, add: chestnuts, thyme, parsley, salt & pepper.
  • Stir and let all ingredients cook for 5 minutes.
  • Add the cognac and let it evaporate.
  • Finally add the cream, blend it with all ingredients.
  • Cook for 1-2 minutes, until sauce slightly thickened.
  • Add more (uncooked) parsley, place them on a plate and sprinkle with pomegranate seeds.
  • Serve warm.

Without cream – or maybe half the amount- , the mushrooms can be served on toasted bread slices as a Mushrooms bruschetta. A delicacy for New Years Eve party.

A detailed recipe you will find here on KTG on a post from 2016.

Easy pies with cheese mix


  • 10-12 ready pastry shells (puff pastry or other kind)
  • 4 spoonful of soft goat cheese
  • 2 spoon full soft cow milk cheese ( I used Greek Katiki Domokou which is creamy & salty)
  • 3 spoonful of powder parmesan cheese
  • 3 spoonful cream cheese
  • pomegranate seeds


  • Preheat oven at 200 degrees Celsius.
  • Mix all the cheeses in a blender.
  • Slightly butter a muffin tray (12 positions)
  • Press the pastry shells inside the tray holes and add a heaped teaspoon in each shell. Flatten with a butter knife.
  • Place the tray in the oven until cheese surface lightly brown.
  • Take out and sprinkle with pomegranate seeds when it’s cooled.

I was supposed to add fresh thyme, black pepper and an egg in the cheese mixture but I forgot! – Blame the Covid and the fact I was kind of overwhelmed by the whole of the first meal after the infection lol

Simple vegetarian starters on rye bread

Avocado: Spread thinly cream cheese on rye bread slices, add thick avocado slices, sprinkle with lime and salt

Cheese & Radishes: Spread unsalted butter on rye bread slices and then a layer of ( I prefer sweet) mustard. Add thin slices of yellow mature cheese like gruyere or other hard cheese and two thin radishes slices. I used Greek Graviera from Naxos

Some apple slices landed on the cheese starters too, as they were leftovers from an apple-puff pastry tart.

Another delicacy is liver pate and apples, however, as it’s not vegetarian I didn’t dare to…

As my fingers have not fully recovered yet from the Covid “neuro-syndrom”, that is stability, and my cutting or arranging skills are not fully back, the starters plate looks a bit messy but who cares?

Main thing: I get healthier day by day and my bet is to have left everything behind by December 3o.

Second bet: when my food obsession is over.

Thank you again for all your caring messages. It looks I’m back to work soon.

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  1. Nice to hear you are almost well now! 🙂
    Your little cheese pies sounds good. I needed a second nice starter for newyears-eve, I will try them. What do you think about adding a little feta-cheese too in the cheese “cream”? Just love feta-cheese 😉
    Btw: thank you very much for all your hard work during 2023.
    Have a nice Newyears-eve and I wish you a very Happy and Healthy New Year

    • Feta? Not for me in this pies, too ‘dry’ would then definitely need an egg too. Happy New Year!

  2. It all look delicious 😋
    Glad to hear that you have nearly reached full recovery.