White bread is something many people miss when on a keto diet.
It is amazing how bread is a common denominator in so many cultures and countries. In my home country for example, it is almost unthinkable to not have bread at every single meal.
And who does not miss a toast made with deiicious white bread?
As you know, I have many bread recipes but I am always looking for new and exciting ones. I did try other white bread recipes before, but they did not tick all boxes. This did for me!
It is my last bread recipe, but I already have two more in line to be published.
I own you all an apology for having been absent, but not only major changes are happening as far as this side of my life goes, but I am also traveling at the moment. I promise that soon you will have great news. Just stay tuned to my facebook page and Instagram to find more about it.
For the time being, enjoy this recipe, and remember to leave a comment, share, print, save as it helps with engagement and to keep this site on the stats and alive.
Keto white bread
Prep Time:10 mins
Cook Time:50 mins
Nutrition per portion
1/4 cup olive oil
1 cup truly fine almond flour (I believe Bob Red Mill is fine)
1 tbsp baking powder
1/4 tsp xantham gum or Glucoman powder
salt to taste and sesame seeds to sprinkle on top
4 tbsp melted butter
Pre heat the oven to 180ºC
In a bowl beat the eggs with the salt
Add the olive oil, butter and beat well
In another bowl put the almond flour, glucoman powder and baking powder and mix
Add the dry mix to the wet mix and beat well
Put into an oiled and lined loaf pan
Bake for 50 minutes or until ready
Note: Depending on how fine the flour is, you might get a different texture for the batter. It should be a cake like batter, add more flour if needed.
Glucoman is optional, although it helps with rising and texture
Floating Islands, or in my language “Farófias” is a traditional Christmas dessert in my home country Portugal.
The traditional floating islands recipe (which by the way I also ketofied) has a rich custard sauce (leite creme as we call it), on top of which the islands gracefully swim.
To make the traditional version takes time, effort and let’s be honest also skills.
So after watching a cooking show on tv, where the floating islands were made in the microwave, I thought to myself “hey, what a great idea, maybe I can also change the base (sauce) and make it simpler and fish, for a summer dish”.
And so I did. Depending on the microwave, the floating islands are ready in less that 10 minutes, and the sauce literally in 1 minute.
Can it get better than this? Yes, it can. It is just so so fresh, creamy, and delicious, and keto!!! Who says now that keto is boring? Not with me for sure!
If you like this post, share it, so everyone can benefit from this great recipe.
Floating Islands in Berry Sauce
Prep Time:10 mins
Cook Time:1 mins
Nutrition per portion
3 egg whites at room temperature
a pinch of salt or 1/4 tsp of cream of tartar
1 tbsp sweetener
2 tbsp mascarpone (cream cheese is also ok)
1/2 cup berries
4 tbsp cream
In a clean and dry bowl beat the egg whites with the cream of tartar until stiff,
Add the sweetener and keep beating until you have a smooth meringue
Put small quenelles or tbsp of the meringue in a microwave approved recipient
Bake in the microwave for 30 seconds and test. If not set, do it again at 15 sec intervals (on my microwave , more than 30 seconds and the meringue turns into an inedible tough sole) until set
In another bowl put the cream, mascarpone, and berries (I did not add any sugar) and using a hand mixer or a food processor blitz it into a smooth paste
Add 2 tbsp of the berry sauce each to small cups or glasses, put two floating islands on top and add mint leaves for decoration
I used shirataki fettuccine, that you can buy at Amazon, but zoodles, cauliflower spaghetti (South Africa) or edamame spaghetti/fettuccine (Amazon) can also be used.
I promise you that if you follow my instructions, the funky smell of shirataki and the weird texture will go away, give it a try.
Enjoy my new Italian Series Recipe, and wait for more, Italian, tasty, quick, easy, and keto recipes.
Who says shirataki is awful? Not me, with simple tricks, you will a have a pasta that will surprise you. Amatriciana is one of my favorite pasta sauces, and I challenmge you to make it and leave me a comment!
Prep Time:20 mins
Cook Time:25 mins
Nutrition per portion
1 pack shirataki fettucine
1 can chopped tomato
3 slices streaky bacon or pancetta
Red pepper flakes to taste
1 tbsp olive oil
2 tbsp chopped onion
1 clove garlic, minced
30 g grated Pecorino Romano cheese
1/2 tsp freshly ground black pepper
1 tbsp chopped parsley
Wash and drain the shirataki (if you do not have fettuccine, any form will do)
In a bowl add water, 1 tbsp vinegar, 1 tbsp tomato (from the canned tomatoes for the sauce) and let it rest for 20 minutes
Drain the shirataki and dry fry for 3 to 4 minutes, set aside
Slice the pancetta/bacon in small sized strips
Heat the olive oil in a frying pan and add the pancetta /bacon, cooking on a high heat until crisp
Stir in the chilli flakes and cook for a few seconds
Remove the pancetta and add the onions and garlic
Cook on low heat for 5 minute, add the tomatoes, and simmer for 10 to 15 minutes, stirring occasionally until thickened.
Cook your shirataki in boilng water for 5 minutes, drain
Add the shirataki to the pan with the sauce, half of the grated pecorino and the cooked pancetta
Mix everything together to coat the pasta.
Serve topped with the remaining pecorino and chopped parsley.
Me and Tuscany, a story that started in 2017. Tuscany is one of those places that get into your skin, like a delicate perfume, that instead of fading away, keeps intense for a lifetime. The Tuscan landscape is enchanting, intoxicating, addictive,
My first time in Italy included a day-tour in Tuscany, and that is when the “me and Tuscany” story started.
Next posts about Tuscany will be more in depth as they will be about new places, in this week long journey in Tuscany. They will include towns such as San Quirico D’Orcia, Volterra, Montepulciano, Pienza and Arezzo.
We did hire a car, using http://www.rentalcars.com, and this time it worked beautifully. We got a fantastic car, economic, and stylish, can it get better?
And so we left, from Florence, heading to Siena (as we decided to sleep there two nights), but stopping first in San Gimignano.
San Gimignano, a gem
We soon arrived in San Gimignano, and ohhh boy, it was cold and rainy, so we just headed straight to a restaurant, Bel Soggiorno (http://www.ristorante-belsoggiorno.it/) I had planned as one of the two I would like to try. It was a winner.
For five generations the Bel Soggiorno restaurant has been a vital part of the San Gimignano scenario, with its typical dishes inspired by the Tuscan tradition. Our restaurant is on the main street of San Gimignano and has a wonderful panoramic terrace from which you will enjoy the view of the beautiful Tuscan countryside. The elegant setting, with terracotta paving and oak-beamed ceiling, adds a pleasant and warm atmosphere to your lunch or dinner, whether for couples or for huge groups. Our qualified personnel will help you in the choice of our dishes and the match with wines from our rich wine cellar. Eating is an experience, every dish from our menu is meant to let you discover antique scents and flavours; spices and herbs perfectly mixed with typical ingredients will let you experience Tuscan Cuisine at its best.
And it was just as they describe. A unique experience with fantastic food. I had the “Rose di Roastbeef con insalatina Tartufata cacio e pere / Thin slices of roastbeef with salad, tuscan pecorino cheese, dried tomatoes, pears and truffle”. Make sure you put it on your list! Me and Tuscany, is also about food as you can see!
After lunch, we took the time to just walk around, feel the magic of this beautiful Tuscan town, have a gelato at “the best gelateria in the world” – Gelateria Dondoli, and enjoy a great time, in spite of the rain.
It was now time to get to Siena, where we would be staying at a charming B&B (Camere D’Epoca). Great service, good coffee at our disposal at any time, a kitchen with all the basics, and really good and charming rooms. Great cost benefit also, and located in Via San Pietro, close to everything.
Hello Sienna, the ancient Florentine Rival
But, not everything is perfect all the time right? After a nice walk, dinner was on the menu, and I had a recommendation, for a restaurant, I saw on Trip Advisor. It was the first and last time I felt discriminated in Italy. The owner clearly did not want us in the restaurant, stating it was full (when in fact it was not), when he saw my son was colored. I was truly pissed off, and will never recommend that place to anyone.
So we looked around and found a great place, with a nice vibe, good food, and no prejudiced and unwelcoming owners. Problem solved. Tired, we headed to the B&B as next day we would be walking around Sienna and then head to Volterra, San Quirico, Monteriggioni and drive back.
Next day was a stunning day, so different from the rainy and cold day before. We headed to the Duomo to see it inside (me the second time), as it is a beautiful Duomo, and has the most beautiful library I have ever seen. After the Duomo, a last walk around Siena, and we left to Val D’Orcia, which will be the theme of next posts – stay tuned!
The Italian Series appeared basically for two reasons. My love for Italian food, and your choice in our facebook group.
I went to Italy recently (yesh, you all know that) and Italian food is for sure one of my favorite types of cuisine. Maybe because of the fantastic flavor and smell their food has, the magnificent tomatoes, the seasonality of their kitchen, the love they impart into their cooking.
Or, who knows, maybe I have an Italian ancestor, I did not discover yet (crossing fingers, as I would not mind at all living there ahaha).
I am always trying to come up with recipes that combine deliciousness, fantastic smell, easy to make, quick to make, and adaptable to any taste and setting.
My recipes are also suited for 1 person (as most of the time I cook for myself) generally, which is an added value.
This one is no exception, and as usual, I added ingredients and spices and cooked intuitively.
Is it from any Italian region? I have no idea and I doubt it, as I invented it. So, Di, why Italian then? Because it has an Italian flavor, because of the spices, because it reminds me of it.
Florence became a true love, seems quite a strange title right? Well, it is a love story, but a different one.
Florence is, for most people, love at first sight. For me though, although I loved it, it was not that flaming passion, it was what people call true and mature love. The one that grows slowly, and strong each time, that makes we come back for more.
And that is what happened. While I am writing this, I am on my 3rd consecutive visit to Florence (this post is about the second), and planning a 4th (brief maybe), in October.
Florence has many hidden treasures, and I am slowly discovering more and more each time I go there. Let’s then embark on a beautiful 3 day visit to Florence?
This time I went to Florence with my son, and my friend Andrea. We stayed at Hotel Le Due Fontane (http://www.leduefontane.it/it), in one of my favorite Piazzas in Florence – Piazza Santissima Annunziata.
It is a good place to stay if you want to be in the historical center, but in a less noisy and crowded place, such as the Piazza Duomo e.g. as it is just 5 minutes walking from the Duomo and 10 minutes from Santa Maria Novella train station.
We arrived at the end of the afternoon, and soon were on the streets, me excited to show everything to my son and my friend.
As we walked to Piazza del Duomo, kaboom, first view, the Duomo, my favorite Duomo so far, Santa Maria del Fiore.
We had dinner in a small bistrot – Bistrot 74 (https://www.facebook.com/bistrot74/) in Via Dei Servi. We discovered almost by chance (and ho I love to discover little gems), and fell in love. Great food at reasonable prices, a living menu and friendly and helpful staff.
After dinner, we just walked around at a relaxed pace and headed back to the hotel to rest, as next day was going to be intense.
Next day was a beautiful day, and waking up to this view made it even better. Piazza Santissima Annunziata is gorgeous day or night.
After a good breakfast, with the amazing Gioacchino insisting on making us a special and strong coffee (and ouch, it was), we headed to the Duomo.
I had seen it before, but seeing it twice does no harm right? As well as again climbing Giotto’s campanile (did I already tell you I am a bit masochist? ahahaha), and stroll around Florence.
We then headed to Palazzo Pitti (check my previous posts about Florence for a detailed description), as Palazzo Vecchio was closed for an event. Palazzo Pitti was designed by the genius Filippo Brunelleschi, being also the destination of the fascinating Vasari Corridor (remember Dan Brown’s books???).
It is a magnificent building that houses several museums – Treasury of the Grand Dukes, the Palatine Gallery and the Imperial and Royal Apartments, the Modern Art Gallery, the Museum of Costume and Fashion, the Porcelain Museum and the Carriage Museum.
After Palazzo Pitti, we walked around, had a coffee at Don Nino’s (hey, it can be touristy, but it serves the best espresso con panna -coffee with cream) ever.
Dinner was at the Duomo square (Le Botteghe di Donatello –https://lebotteghedidonatello.com/). The restaurant has mixed reviews, but I ate there 4 times already and never had a bad experience. It was handy, close to where we were, and has an unbeatable view.
What more can we want, especially in a place located in the historical center, 2 minutes away from the Duomo?
Next day we decided to split, as Andrea was going to Uffizi and Galleria dell’Accademia (I wrote about it in other posts), and me and my son to Bargello, Santa Croce, Piazzale Michelangelo, and walk around Oltrarno (the other side of the Arno).
As I will dedicate a post to Santa Croce and to Bargello, in this post I will only leave you with one or two pictures of it.
Our last day was again a split. My son went to spend the day with a friend while me and Andrea took a lazy day.
We planned to see Mercato Centrale, Mercato de San Lorenzo, walk around Florence and finalize our stay with a stunning sunset and a beautiful dinner at a Trattoria close to the hotel.
In San Lorenzo we faced a very unpleasant seller, that was quite rude, to the point we were forced to tell him that if he continued to bully us we would call the police (basically he mocked Andrea for having a non leather purse, while we were looking at his leather goods and trying to negotiate a leather bag for my son. No need to say that we did not buy anything with him. That just reinforced my bad feeling about that place.
As it was raining part of the day, after the Central Market and San Lorenzo we camped at Don Nino’s for a while, enjoying a chat and a nice coffee. After that we were lucky enough to see the son coming through the clouds, and enjoy a really breathtaking sunset, seeing Florence wave goodbye to us.
Florence won me over. Yes she did, as this year I came back in April, and I will be there again in October.
Next day, hired a car, and headed to Tuscany, stay tuned for more amazing photos and places
Ossobuco means literally “bone with a hole”, due to the shape of the meat cut used. Ossobuco is originally from the Lombardy region in Italy (I will be there in September yupiiiii)!
It uses cross cut veal shanks, that are slowly cooked with vegetables, wine and a broth.
Most people today use wheat flour in this recipe to make the gravy thick. I don’t.
Not only because it does not fit my low carb/keto llifestyle, but because I see no reason for using it. My recipe is my variation, with less steps than the ones you may find on the internet. I use the oven, as I do not have a slow cooker, but you can use a slow cooker.
I hope you like it, if yes, leave a comment and rate the recipe!
Enjoy and be happy
Italian comfort food, is the best way to describe this succulent, hearty, delicious dish. If you never tried it, just do. You will be forever in love with it.
Prep Time:15 mins
Cook Time:240 mins
Nutrition per portion
500g cross cut veal shanks
300ml white or red wine
1 sprig rosemary
1 sprig fresh thyme
1 bay leaf
Salt and black pepper to taste
1 small onion chopped
2 cloves of garlic, chopped
1 cup vegetable, beef or chicken home made stock
3 tbsp passata di pomodoro
Chopped parsley to garnish
2 tbsp olive oil
In a bowl, add all ingredients minus the broth and meat and mix well
Transfer to a container that can be used in the fridge
Add the meat, making sure it is will covered with the ingredient mix
Marinate in the fridge over night or for 24 hours
Pre heat the oven to 150ºC
Transfer the meat and marinade to a oven proof dish, add the broth and mix well
Cover it with a lid or aluminium foil
Cook it in the oven for 2 to 4 hours, until the meat falls off the bone
Sprinkle the chopped parsley and drizzle with olive oil