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Sides and sauces/Acompanhamentos e molhos

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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Keto Yeast Bread

I was looking for a good yeast bread for quite some time, knowing that it would not have the texture, taste and rise of a high carb bread. I was in fact mostly looking for flavor, that amazing yeast smell of fresh bread coming out of the oven. Never found one that pleased me, so I started playing around with ingredients until I got to my own recipe.

The yeast gives it a very nice touch, smell and the combination of ingredients, gives it a great texture for toasting. I hope you like it and if yes, leave a like or a comment, we recipe developers depend on that as a reward to our hard work, and we bloggers depend on engagement to grow our sites.

Note: before someone starts screaming “honey and sugar are NOT KETO”, those are used only for the yeast, and are “eaten” during the fermentation process

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Keto yeast bread

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It is a yeast bread, it is keto. The yeast gives it the flavor and a bit (only a bit) of rise. The combination of ingredients makes it the best so far for toasting.
  • Difficulty:Intermediate
  • Prep Time:50 mins
  • Cook Time:50 mins
  • Serves:14
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 5g instant yeast
  • 1/2 tbsp honey or sugar
  • 1/4 tbsp warm water
  • 1 cups almond flour
  • 1/2 cup chia seed meal
  • 1/2 cup flaxseed meal
  • 6 medium sized eggs
  • 1 tbsp gluten free baking powder
  • 1/4 tsp baking soda
  • 1/4 cup olive oil
  • 1/3 cup warm water
  • 1 tbsp apple cider vinegar
  • 1 tbsp egg white protein powder
  • 1 tbsp poppy seeds or sesame seeds
  • salt to taste
Method
  • Pre heat the oven to 180º C
  • Oil a loaf pan and line with parchment paper

For proofing the yeast

  • in a small bowl add the 1/4 cup warm water, yeast and honey/sugar
  • turn the microwave (empty) on at full power for 20 seconds
  • check if it is warm
  • put the bowl with the yeast inside and close the door. Let it proof for 10 to 15 minutes, until foamy and double in size

For the dough

  • In one bowl mix the eggs, olive oil and salt and beat until foamy and creamy
  • In another bowl add all dry ingredients and mix well
  • Add the liquid mix to the dry mix and beat
  • Add the apple cider vinegar and mix
  • Add the yeast mix and fold until well mixed
  • Add the warm water, 1/2 at a time and mix well. The batter will be the same as a cake dough, or a bit denser, add more water if needed
  • Put it into the loaf pan, sprinkle the seeds on top
  • Heat the microwave for 30 seconds
  • Put the loaf pan inside, close the door and let it proof for 20 to 30 minutes
  • Bake for 50 minutes or until done
   

Keto bell pepper mini muffins

I don’t know about you but I love bell peppers. Their taste is just so special and so powerful, they are definitely one of my favorite vegetables.

This time I made them into mini muffins. They are cute, easy to eat, a great breakfast, snack or even a main meal. Oh, and they are flavorful and aromatic.

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Bell pepper mini muffins

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Moist and fluffy, these mini muffins will not disappoint you or your taste buds, if you are a bell pepper fan as I am
  • Difficulty:Easy
  • Prep Time:9 mins
  • Cook Time:25 mins
  • Serves:16
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 4 medium eggs
  • 1 1/2 cups of fine almond flour
  • 100g of mixed bell peppers
  • 1/4 cup olive oil
  • 1 tsp gluten free baking powder
  • salt and black pepper to taste
  • 1 tbsp chopped parsley
  • 1 tbsp dried oregano
Method
  • Pre heat the oven to 180ºC
  • Grate the bell peppers using the medium size grater
  • Add the wet ingredients to a bowl and mix well
  • Add the dry ingredients to another bowl and mix
  • Add the wet mix to the dry mix and mix well
  • Add the grated bell peppers and fold in the mix
  • Put into a greased muffin pan
  • Bake for 20 to 25 minutes, or until golden brown

Enjoy and be happy!

Keto Peshawari Naan

Oh my, who does not like the deliciousness of a Naan? Even more, of a Peshawary Naan?

A Peshawari Naan is a sweet type of Naan, and the origin is controversial, although it points out to Peshawar, in Pakistan, in the 1500’s. Some say, this is not Pakistan or Indian at all, it is an invention of the Western World.

Whatever the origin is, it is delicious. Period.


The word Naan is derived from the Persian word ‘non’ which refers to bread, and initially appeared in English Literature dating back to 1780 in a travelogue of William Tooke. https://www.desiblitz.com/content/history-of-the-naan

Of course that the traditional recipe is not keto. And of course that this version is not like the traditional recipe. It is an adaptation to the keto way of eating, based on a recipe from Headbangers (I just added a tiny twist to the Naan dough, and added the filling to make it a Peshawary Naan. I am quite happy with the result, although I may tweak it further, who knows. Until then

Enjoy and be happy


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Keto Peshwari Naan

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Nice for when you crave a peshwari naan. The taste is awesome, the texture of course is different
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:15 mins
  • Serves:2
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 40g coconut flour
  • 10g egg white protein powder
  • 1 cup water
  • 20g desicated coconut
  • 20g almonds
  • 20g dried cranberries no sugar or vegetable oil added
  • 1tsp keto sweetener of your choice
  • 8g psyllium powder/fiber
Method
For the Naan
Mix the coconut flour, egg white protein powder and psyllium in a bowl
Heat the water 20 to 30 seconds in the microwave.
Add the  water to the dry mix, and mix well, form a ball and let it rest for 10 to 15 minutes
Cut it into 4 parts and roll each one between two sheets of parchment paper or oven baking paper, in an oval or round shape
For the filling
  • Mix all ingredients in a food processor until you have a fine mix
To assemble
  • Put the filling (amount depends on how much you want and a quantity that allows you to still be able to close the naan) in the center of one naan
  • Cover with the other and pinch the sides to "glue" it
  • Do the same with the other two
To fry
  • Add butter or coconut oil to a frying pan
  • carefully lift the naan from the parchment paper and put it in the frying pan
  • Top with another pan to pressure it down
  • Fry until golden, and repeat the process with the other side
 

Everyday meal series – Broccoli Puree

This is a favorite of my non-keto son. He just loved the taste of it, and even prefers it to a traditional potato puree. I used to like potato puree a lot but I promise you that now I would not change this one for the beloved potato puree. It is lighter, creamier and the taste is awesome.

Usually I pair it with pan seared fish, steak or duck breast, but it can be paired with anything you feel like. That is the beauty of food, there is freedom to adapt it to our needs, tastes and likes. In the picture it looks coarse, but that is because I added chopped parsley at the end, which is not needed.

Let me know if you like it by leaving a comment or a like, engagement is important, and rewarding

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Everyday Meals – Broccoli Puree

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It's creamy, it's silky and it's delicious. An it is keto. A great side dish for a roast, a steak, salmon, or whatever you feel like pairing it with
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:10 mins
  • Serves:4
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 200g broccol florets
  • 50g butter
  • 100ml heavy cream
  • salt, black pepper and nutmeg to taste
Method
  • Cook the broccoli in salted water until soft
  • Drain it for 10 minutes
  • Blend the broccoli in a food processor or stick blender
  • Return in to the pan, season with salt, black pepper and a pinch of nutmeg
  • Add the butter and cook on low heat until liquid evaporates and it has the desired consistency
  • Add the cream and mix well
  • Adjust seasoning if needed

Enjoy

Keto Rustic Bread

I have made so many variations of my perfect bread that I might have lost count of how many I made. Some of them, the changes were so small that I did not even write them down. Others were more profound and I have been posting them.

This is my last experiment and the one I lately prefer. It has an earthiness that really gives it a rustic feeling. Freezes well, toasts well, can be made as buns (in a bun, muffin pan, etc), tastes like heaven and is a delight with salted butter.

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Rustic Keto Bread

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4.5 rating based on 6 ratings
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My famous bread has now so so many variations and all delicious. I confess this is lately my favourite. It has an earthiness to it that really makes it rustic.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:50 mins
  • Serves:13
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 6 eggs
  • 5 tbsp almond or macadamia meal/flour
  • 2 tbsp sunflowerseed flour or meal
  • 1 tbsp psyllium powder/fibre
  • 1 tsp gluten free baking powder
  • 1/4 cup macadamia nut butter
  • 1/4 cup pecan nut butter
  • 1 tsp ground cinnamon
  • Salt to taste
  • 1 to 2 tbsp sesame seeds
  • 1/4 cup olive oil
Method
  • Pre heat the oven to 180º C
  • Oil a loaf pan and line with baking paper
  • Beat the eggs until doubled in size
  • Add the nut butters and beat well
  • Add the olive oil and mix
  • In another bowl mix all dry ingredients
  • Add the dry ingredients to the egg mix and beat it a few seconds until well mixed
  • Pour the mix (it is dense, and if using fine flours gets denser) into the loaf pan, and sprinkle with the sesame seeds
  • Bake for 50 minutes
  • Take the pan out of the oven, let it cool down for 10 minutes, and remove the bread letting it cool down completely
  • Wrap in baking paper and put it in the fridge for 30 minutes, before slicing and freezing (it will help to cut it)
Enjoy and be very happy!

Notes

  1. If you cannot find pecan nut butter, you can make it at home, with a good food processor
  2. If you do not like any of the nut butters, you can use another, but the taste will differ
  3. If you do not like sunflower seed meal/flour, use another one, but it will change the rustic flavor and texture
  4. The cinnamon adds an extra touch to the mix
  5. The olive oil can be replaced with an oil of your taste
  6. Sunflower seed flour tends to be drier when store-bought. If you do make it at home, you can use less olive oil

Chicken liver patê

Chicken liver and pate? Two words that spell pleasure and please my taste buds.

I love the creaminess and softness of it and paired with my orange and lemon marmalade it is a perfect match as the acidic/tangy taste cuts the richness of the pate.

Used to eat it with normal bread but as now I am on a keto diet, I toast some of my perfect bread and have it with it, or even with a seeded keto toast.

I adapted this recipe (after looking at literally dozens of them) from Drizzle and Dip (www.drizzleanddip.com) that has beautiful recipes and photography. Did not need to adapt it too much, just small touches, that made it to my personal taste.

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Chicken liver patê

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Creamy, with a touch of alcohol, I adapted this recipe from Drizzle and Dip, to make it more to my taste. I still want to try to make it with pork liver, if and when I find it. Pork liver is sweet and with an amazing texture and will do fine here.
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:10 mins
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 300g chicken livers
  • 125g butter
  • 1 medium sized onion chopped
  • 1 tsp minced garlic
  • 2 bay leaves and 1 sage leaf
  • 1 1/2 tbsp whisky (brandy, cognac)
  • salt and black pepper to taste
  • extra butter to assemble
Method
  • Put the butter in a pan, and melt it over low heat
  • Add the onion and garlic, and fry it until translucent and fragrant
  • Add the chicken livers, bay leaves and sage leaf and cook for 6 minutes stirring occasionally
  • Season to taste and add the whisky, cooking for 2 to 3 minutes
  • Cool down until warm
  • Remove the leaves and blend it in a food processor (I used my Thermomix) until it is very smooth
  • Adjust season if needed
  • Let it cool down
  • Put the pate into ramekins
  • Add a layer of melted butter and a bay/sage leaf on each ramekin
  • Keep in the fridge
Enjoy!

Orange and Lemon Marmalade, with a twist

Orange and Lemon Marmalade, an acquired taste for me.

Before someone comes and crucifies me – “this is not keto” – I have to say that I did not choose it as keto in my description, but that, at 3.8 net carbs per serving, and not getting into individualized responses and insulin/blood sugar, it can yes be accommodated, sparingly and occasionally, on a keto diet.

It is a perfect pairing for a cheese board to be eaten in special occasions, for a after Christmas brunch, with a keto pancake or slice of bread (my own si vous plait).

That said, let’s get to the “twist”. I could say it is the spices I used. But no. It is….hold your breath….a bit more…WASABI paste.

I know, that is an ingredient that many hate. I like wasabi. But even if I did not, there is only a very small amount, that serves the purpose of transforming something from basic, to brilliant. Try it, and let me know if you liked it!

 

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Lemon and Orange Marmelade

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Marmelade, an acquired taste, or a love at first sight one? For me it was an acquired taste. I decided to replicate it and add my touch, producing a delicious and low carb option to add to a cheese platter or even to a slice of keto bread or pancake for a nice touch. The twist? Wasabi. Believe me, it gives a kick and a touch to this recipe that no one could ever imagine.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:120 mins
  • Serves:10
  • Freezable:No

Nutrition per portion

  • Carbs 3.81 net
Ingredients
  • 1 orange
  • 1 lemon
  • 2 star anise
  • 4 tbsp Lakanto or Sukrin brown "sugar"
  • 1/4 tsp cardamom seeds
  • 1/2 tsp Wasabi paste (YES)
  • 1 tsp vanilla extract
Method
  • Cut the orange and lemon into 0.5cm slices and put into a bowl
  • Cover with water and leave it overnight
  • Discard the water
  • Put the orange and lemon in a pan and cover with water
  • Simmer for 1 hour
  • Add the "sugar", spices and extract
  • Simmer until reduced and "gelified" (1 hour approximately)
  • Add the wasabi and mix well
  • Let in cool down completely
  • Put into a sterilized jar
  • Enjoy sparingly with cheese or keto bread
Serving size = 1 heaped teaspoon

Easy, breezy yummilicious Guacamole

Easy, Breezy and Yummy, what not to like about a recipe like this? Even the Emperors loved it, the kingly dish

A Kingly Dish

The women of the palace labor away, preparing enormous quantities of food for the evening meal of the emperor Montezuma and his retinue.

One woman in particular is in charge of preparing Montezuma’s favorite dish, ahuacamolli. Working quickly, just before it is to be served, she and her helpers peel the ripened ahuacatl fruit.

They remove the large pits and the leathery skin, then drop the green flesh of the fruit into their molcajetes and mash it into a chunky paste.

Next, they add a few dollops of a sauce made from vine-ripe tomatoes, green chilies and a dash of sea salt.

As each woman’s batch is completed, it is carefully piled onto a large, finely crafted ceramic platter, imported exclusively for the Royal Household from the city of Cholula, across the snowcapped mountains to the east.

Then, when all is ready, a young maiden cradles the platter in her outstretched arms and carries it into the dining hall.

With head bowed, she kneels down and places the dish before the great and powerful Montezuma. He casually takes a warm corn tortilla from the basket at his side, folds it in half and uses it to scoop up a bite of the ahuacamolli.

He savors its flavor and creamy texture, then smiles and nods his approval.

Taken from http://www.mexicofile.com/holyguacamole.htm

 

Make sure you use ripened avocados and high quality fresh ingredients. Make your own twists, make this recipe yours, and let me know what you did to adapt it to your taste, in the comments, so I can also try.

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My simple and fabulous Guacamole

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I just love guacamole. For breakfast, lunch or dinner it is something I never get tired of eating. This recipe is really easy, fast and delicious. The purists will say that red bell pepper does nt belong here, but hey, transforming food is what results in beautiful twists on very well known dishes.

Nutrition per portion

Ingredients
  • 1 medium avocado (I used hass)
  • 1 tbsp apple cider vinegar (less if you do not fancy a more tangy taste)
  • 2 tsp chopped red bell pepper
  • 1 tbsp chopped tomato
  • 1 tbsp chopped coriander
  • salt and black pepper to taste
  • 1 tsp lemon juice
  • 1 tbsp finely chopped onion
  • 1/2 tsp of minced garlic
  • 1 tbsp EVOO
Method
  • Peel the avocado, and remove the stone
  • Scoop the flesh to a cutting board and chop it finely, until you have a nice, smooth paste (I do not like my guacamole chunky).
  • Add the onion, garlic, coriander, tomato and bell pepper and fold into the avocado
  • Add the lemon juice,  vinegar, and olive oil and mix
  • Season with the salt, black pepper
  Enjoy!

Keto Salted Caramel

I am an adapter. One of those cooks that hardly accept defeat when adapting a recipe to my keto/low carb way of living.

However, there are recipes I do not even try as there is no way they can turn keto. That applies to some foods of my childhood memories, that are really unadaptable. And I accept that, it took me some time but I do, and today I no longer miss them.

But that is not the case of this one. I always loved caramel, but for a long time I did not try to tweak it, and make it keto.

Caramel is pure sugar as you all know, and the texture and the properties of sweeteners could affect the outcome, I thought.

One day I wanted to use some pecan nuts I had and I could only think of Pecan Nuts and Salted Caramel Ice Cream.

So, I started trying to make salted caramel. And I nailed it on my first try. This recipe was on my waiting list to be posted for such a long time that I had forgotten about it.

Yesterday I was testing a chocolate cake recipe – will be posted soon, and lets agree that chocolate and salted caramel are a match made in heaven. I revived my recipe, made it again and nailed it again. It is just delicious.

I hope that you try this, and let me know if you like it.

 

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Keto Salted Caramel

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Did you think you would never have salted caramel again? Well, you are wrong!!! This salted caramel is keto and is, as delicious (or more) than the sugar ladden one.
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:20 mins
  • Freezable:No

Nutrition per portion

Ingredients
  • 200g butter
  • 200 ml cream (I hardly find heavy cream, I used whipping cream)
  • 1 tbsp swerve, or other sweetener you like (adjust quantity
  • 2 tbsp lakanto brown "sugar" (or any other brand you like)
  • Coarse sea salt to taste (I used 1 tbsp)
Method
 
  • Melt the butter in a medium-sized pan and let it cook (for a deeper color and intensified taste let it cook until golden brown)
  • With a spoon remove half of the salty foam floating on the top (I used salted butter by choice, you can use unsalted and skip this step)
  • Pour in the cream slowly (at first it will bubble and increase volume a lot, add a bit of cream and then the rest) and stir.
  • Lower the heat and let it simmer for a couple of minutes.
  • Add the sweetener and stir to dissolve
  • Add salt to taste, and cook it until it thickens (the longer you cook, the thicker it will get. I cooked mine for 15 minutes)
  • Heat a big glass jar (heat proof) by filling it with boiling water, strain and clean (this steps guarantees that the jar will not break due to the high temperature of the caramel. Some so-called heat proof glass jars are not so heat proof)
  • Add the caramel to the jar and keep stirring for 5 more minutes while it cools down.
  • Pour the caramel into smaller jars.  Mine gave me 1,5 small jam sized jars.
  • Store in the fridge or use immediately.
 

 

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