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Recipes/Receitas

Macadamia Nut Cake/Bolo de Macadâmia

  • Servings: 15
  • Difficulty: easy
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A cake based on the recipes of my family and my Portuguese heritage. Great taste, great texture and so easy to make.

macamia-cake


 

Ingredients

  •  6 eggs
  • 300 gr of ground macadamia nuts
  • 100gr xylitol or another sweetener
  • 2 tbsp of lemon zest
  • 1 tsp of vanilla extract

Directions


Beat the eggs, vanilla extract and the sweetener until creamy. Fold in the nut meal and lemon zest and mix until well blended.  Bake in a well greased baking pan for 45 to 50min at 160ºC.

  • Servings: 15
  • Difficulty: Fácil
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A cake based on the recipes of my family and my Portuguese heritage. Great taste, great texture and so easy to make.

macamia-cake


 

Ingredientes

  • 6 ovos
  • 300 gr de macadamias moídas
  • 100gr de xylitol  – pode ser outro adoçante mas vai provando até estar no ponto
  • 2cs de raspa de limão
  • 1 cchá de extrato de baunilha


Preparo

Bater os ovos, extrato e o adoçante até ficar cremoso. Envolver as macadamias e raspa até ficar bem misturado. Assar em forma bem untada por 45min a 50min a 160 graus.

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White Bread – Keto, Delicious and Easy

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.

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Keto white bread

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  • GF
  • DF
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:50 mins
  • Serves:12
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 6 eggs
  • 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
Method
  • 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

Thank you for trying my recipes and enjoy!

Floating Islands Turned Keto and Easy

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.

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Floating Islands in Berry Sauce

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  • V
  • GF
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:1 mins
  • Serves:4
  • Freezable:No

Nutrition per portion

Ingredients
  • 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
Method
  • 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
  • Set aside
  • 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
Enjoy!

Italian Series – “Fettuccine all’Amatriciana”

Italian series is something I came up with knowing how people believe that is not possible to eat Italian foods while following a lowcarb or ketogenic diet.

Italian is one of my favorite cuisines, and there is something about the combination of spices and ingredients that so much makes me feel at home.

As far as the Italian series go, I still have a list of recipes waiting to be posted, but knowing how much some people miss a pasta, here it goes my keto version of Amatriciana, a classic Roman dish check these ones already published https://heelsandspices.com/2019/07/italian-inspired-chicken-stew/ and https://heelsandspices.com/2019/03/keto-tuscan-chicken/(opens in a new tab)

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.

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Shirataki Amatriciana

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  • DF
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!
  • Difficulty:Easy
  • Prep Time:20 mins
  • Cook Time:25 mins
  • Serves:2
  • Freezable:No

Nutrition per portion

Ingredients
  • 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
Method
  • 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.

pecan nut, hemp seed bread, nut, keto

Pecan Nut and Hemp Seed Bread

Pecan Nut and Hemp Seed Bread is another variation of my famous Ketostatic Bread https://heelsandspices.com/2017/01/296/.

This time with pecan nuts, low in carbs, and hemp seeds, that have a great nutritional profile, and both impart a great rustic, farm to table taste to this bread.

It is not for the ones that dislike the taste of pecan nuts, as their strong flavor remains in the bread.

It toasts well, freezes well, and is great with home made jam or salted butter.

It is a perfect example of how a bread can be low carb and at the same time delicious, easy to make and with a few ingredients only

Try it and let me know if you liked it!

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Pecan Nut and Hemp Seed Bread

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Another variation of my famous bread. The strong taste of pecans and the hemp seeds give it a nice rustic taste.
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:50 mins
  • Serves:13
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 1/3 cup pecan nuts
  • 1/4 cup shelled hempseeds
  • 1/2 cup macadamia nut butter
  • 6 eggs
  • 1 tbsp gluten free baking powder
  • 1/4 cup olive oil or melted butter
  • salt to taste
Method
  1. Pre-heat the oven to 180ºC
  2. Oil a loaf pan (I use a medium size one)
  3. In a food processor blitz the pecan nuts and hemp seeds, for a few seconds
  4. In a bowl add the eggs and beat well
  5. Add the olive oil and macadamia nut butter to the eggs and mix well
  6. In another bowl add all dry ingredients and mix
  7. Add the wet mix to the dry mix and mix until you have a smooth batter
  8. Pour into the loaf pan and bake for 50 minutes (time may vary, test it after 40 minutes)
Be happy, smile, enjoy

Italian Inspired Chicken Stew

Italian, equals yummy food right?

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.

I have other Italian inspired as good as this one that you can check, like my last post https://heelsandspices.com/2019/07/the-italian-series-ossobuco, check it out.

In the past I lost so many recipes because, as I cook by instinct, I did not write them down. Lesson learnt. I am getting smarter, as I am now writing down my recipes as soon as I cook them.

Please, if you like my recipes, give it a like (it helps to increase my reach and engagement), and rate it (the 5 blank stars in the recipe card are intended for you to rate it).

I need it, as I am paying a lot of money to keep this site alive. So, again, please help maintain it, do not just use it and do not show appreciation. Thanks a million

Just make it, enjoy it, be happy!

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Italian inspired chicken stew

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  • GF
  • DF
Oh, la bella Italia and the beautiful cuisine, full of flavor, full of charm, tantalising our tastebuds. This dish is easy to make and will get you covered as far as Italian goes!
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:25 mins
  • Serves:3
  • Freezable:Yes

Nutrition per portion

Ingredients
  • half a 1kg chicken, cut in pieces, bone in
  • 3/4 can passata di pomodoro (a good quality one, no sugar added)
  • 2 tbsp black olives
  • 2 tbsp capers
  • 1 cup cherry or rosa tomatoes
  • 2 tbsp olive oil
  • 1 bay leaf
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1 tbsp chopped parsley
  • salt and black pepper to taste
Method
  1. Season the chicken with salt and pepper
  2. Heat 1 tbsp of olive oil and fry the chicken pieces on high heat until golden brown, reserve
  3. In a pan, heat the remaining olive oil
  4. Add the bay leaf, oregano, salt and pepper to taste, and garlic and fry until fragrant (1 minute)
  5. Add the passata di pomodoro and simmer for 5 minutes
  6. Add the chicken (with its juices), 1/2 cup of water and simmer for 15 minutes
  7. Add the olives, capers and cherry tomatoes and cook for 5 minutes
  8. Adjust seasoning, add the chopped parsley and serve
Buon appetito ragazzi!!

Ossobuco – The Italian Series

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

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Ossobuco

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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.
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:240 mins
  • Serves:3
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 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
Method
  • 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
 

Be happy!

Triple Chocolate Brownies

Chocolate, enough said. Oh wait, it gets even better, not single, not double but TRIPLE chocolate. Now I am happy!

This time I was looking for a dense, rich, fudgy brownie and I can tell you this one ticks all those boxes! They are delicious, and a small one is more than enough to make you smile.

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Triple chocolate brownies

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Dark, dense, rich, fudgy, delicious brownies to warm your heart and tease your tastebuds
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:25 mins
  • Serves:16
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 6 medium sized eggs
  • 200g 85% chocolate
  • 90g butter
  • 1 tbsp dutch processed cocoa (optional, any 100% cocoa powder will do)
  • 5 tbsp xylitol, erythritol, swerve or other keto approved sweetener you like (adjust to taste)
  • 1 tbsp vanilla extract
  • 1 tbsp almond flour
  • 1/2 cup chopped hazelnuts
  • 1/4 cup olive oil
  • 5 tbsp dark chocolate chips
Method
  • Pre-heat the oven to 160ºC (fan assisted)
  • Chop the chocolate into small pieces
  • Chop the hazelnuts
  • Put the chocolate and the butter into a bowl and microwave for 30 seconds
  • Mix it well until the chocolate dissolves (add more microwave time if needed)
  • In a bowl add the eggs, sweetener, cocoa, vanilla extract, almond flour and olive oil and beat until well mixed
  • Add the chocolate and butter mix and mix it well
  • Fold in the chocolate chips and hazelnuts
  • Bake for 45 min (oven time may vary depending on your oven)

Dig in and be happy

The best Keto Lemon and Pistachio Praline Cake

Lemon, Pistachio, Praline

Those three words made me think of a dessert fit for a hot summer day (it was extremely hot here in Mozambique).

Off to the kitchen I go, pursuing a perfect cake with those three ingredients in mind. And so this cake was born, and what a delight it is.

It is moist, tangy, full of flavor and texture contrasts. As this time I used finely ground almond flour, it really has the texture of a “normal” cake, with the added benefit of being healthy.

Just try, just have a great time showing your friends how beautiful and yummy keto can be.

And let me know what they said (my colleagues at work, my official guinea pigs, love it)

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Lemon and Pistachio Praline Cake

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  • GF
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This cake in unbelievably moist, and perfect for a hot summer day (or any other time of the year). It is fresh, it is delicious, it is all you expect from a proper lemon cake
  • Difficulty:Intermediate
  • Prep Time:15 mins
  • Cook Time:50 mins
  • Serves:15
  • Freezable:No

Nutrition per portion

Ingredients
  • 6 eggs separated
  • 1 1/2 cups of fine almond flour
  • 5 tbsp lemon zest
  • 8 tbsp lemon juice
  • 1/2 cup chopped pistachio nuts
  • 1/3 cup of swerve or any other keto sweetener (adjust to taste)
  • 1/4 cup olive oil
  • 2 tsp gluten free baking powder
  • 1 tsp lemon extract (optional)
  • 1 tbsp finely ground/powdered swerve (optional)
  • 2 + 1 tbsp swerve or other keto sweetener
Method
  • Pre heat the oven to 180º C
  • Oil and line with baking paper a loaf pan
  • Put the egg yolks in a bowl and the egg whites in another
  • Beat the egg yolks well, add the sweetener, half of the lemon juice, olive oil, extract and mix well between additions
  • Add the almond flour to the egg mix, and mix well
  • Fold in the gluten-free baking powder and the lemon zest
  • Beat the egg whites until stiff peaks form
  • Gradually add the egg whites to the other mix, folding in carefully, to guarantee that the air is retained in the mix (as you do to a delicate sponge cake)
  • Fold in 1/4 of a cup of chopped pistachios
  • Pour into the loaf pan and bake for approximately 45 to 50 minutes
  • Transfer to a wire rack to cool down completely
While the cake is baking, work on the praline
  • In a pan add the 2 tbsp of swerve and let it caramelize until you get a golden brown color
  • Add the pistachios and mix in, stirring constantly until the mix is sticky (add hot water, 1 tsp at a time, if it is too thick)
  • Let it cool down completely
For the "syrup" Mix the remaining lemon juice with 1 tbsp swerve and 1 tbsp water, take it to a gentle boil and let it simmer for 5 minutes. Let it cool down   To assemble the cake
  • Insert a toothpick several times in the cake, making small holes
  • Pour the syrup over the cake
  • Let it rest for 10 to 15 minutes
  • Add the praline on top
  • Dust it with the powdered swerve
   

Keto and low carb barbecue sauce

Barbecue – love it. Barbecue sauce? Love it too, although it was an acquired taste “imported” from South Africa, as in my country it is not common to add barbecue sauce, we make our ribs and wings simple, with just salt and pepper.

This recipe came instinctively (I told you before, many of my recipe are just like this), as I was adding ingredients to the pan. It is sticky, smoky, spice and so so so delicious!

Enjoy with your ribs, burnt ends, wings, whatever you feel like!

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Low carb and keto Barbecue Sauce

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I must confess that barbecue sauce is an "imported" taste from South Africa, as in Portugal our ribs and wings are made with only salt and pepper. I do love it though and this recipe happened just a few days ago. I was cooking short ribs and my son asked me if I had barbecue sauce or if I could make it. And I did make it, adding ingredients and tasting until I was happy with the result.
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:15 mins
  • Freezable:No

Nutrition per portion

Ingredients
  • 150ml passata di pomodoro
  • 2 tbsp olive oil or coconut oil
  • 2 tbsp balsamic vinegar
  • 1 tsp minced garlic
  • salt and black pepper to taste
  • 1/4 tsp chili flakes
  • 1 star anise
  • 2 cardamom
  • 1 tbsp natural sweetener (or more, to taste)
  • 1/2 tsp minced ginger
  • 2 drops hickory liquid smoke extract (optional, but gives it a unique flavor)
Method
  • Put the olive/coconut oil in pan, and add all spices
  • Fry on low heat for a couple of minutes
  • Add the remaining ingredients and let it simmer for 10 to 15 minutes
  • Adjust to taste

Be happy!

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