Advertisements
Follow

Snacks/Beliscos

Keto Turmeric, Broccoli and Dill Mini Muffins

Breakfast/Café da manhã, Main Course/Pratos principais, Recipes/Receitas, Snacks/Beliscos heelsandspices

Did I ever tell you that my colleagues at the office are my guinea pigs? That they get to eat almost all my baking recipes? Yes, they do. They are lucky it seems, because they always say they like it (hummm are they just being kind?)

These little cuties were a favorite of them. The mix of flavors is really good and they are a delight to eat. Just try it.

Print

Turmeric, Broccoli and Dill muffins

by:

5.0 rating based on 1 rating
  • V
  • GF
  • DF
Fragrant and delicious. Two words that perfectly describe these muffins
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:25 mins
  • Serves:16
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 4 medium eggs
  • 1 tbsp chopped dill
  • 100g riced broccoli
  • 1/4 cup olive oil
  • 1 1/2 cup almond flour
  • salt and black pepper to taste
  • 1 tsp turmeric powder
  • 1/2 tsp gluten free baking powder
Method
  • Pre-heat the oven to 180º C
  • Rice the broccoli in a food processor, or chop very finely
  • Chop the dill
  • In a bowl mix the dry ingredients
  • In another bowl mix the eggs with the olive oil
  • Add the liquid to the dry mix and mix well
  • Fold in the broccoli and dill
  • Bake for 20 to 25 minutes until Light golden brown
  • Put into a wire rack to cool down completely
Note: I used a mini muffin pan for this recipe. If using a standard size muffin pan you will get half the servings

Advertisements

The Humble Keto “Queque”

Breakfast/Café da manhã, Recipes/Receitas, Snacks/Beliscos, Something sweet/Doces heelsandspices

A queque is a small cake muffin like that we eat very often for breakfast or with a coffee or tea.

It is very humble and pretty basic but it comes with a lot of childhood memories for me.

As we were quite poor, we did not have money for expensive cakes and desserts. My aunt was a spectacular cook and she would make cakes and desserts at home every time she could. However, often we went out for a walk, and used to sit at a caffe, people watching or reading. That is where my passion for books comes. My aunt used to stimulate reading and studying in such a way that by 6 I was able to read quite remarkably as compared with other children my age.

Sitting in caffés is a very common Portuguese habit. We can stay there for hours, chatting while sipping a coffee and having a glass of water, gossiping, reading, or merely enjoying the ambiance.

As we did not have much money, we would usually choose a queque as our cake to have with the coffee (she) and tea or lemon tea (me) – lemon tea is called carioca de limão and is made with just the lemon peel, no tea leaves.

So, the queque is a very fond and treasured memory for me. It brings my loved aunt back, and I can feel her presence, her smell, so dear and so missed.

But…. the queque is made with wheat flour, sugar, and thus not keto. I just had to replicate it. And I did, and the taste is exactly the same, buttery, sweet, melts in my mouth, makes me happy kind of taste.

I hope you like it, as much as I do. The chocolate topping is totally optional and in fact I prefer it without the chocolate.

Print

Keto “Queques” – Buttery Mini Muffins

by:

0.0 rating
  • V
  • GF
  • DF
Queque is a very humble but awesomely delicious small cake that we eat for breakfast or afternoon tea in Portugal. I intended to replicate the taste, which I achieved successfully. The chocolate toppingis optional.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:25 mins
  • Serves:18
  • Freezable:Yes

Nutrition per portion

Ingredients
  • For the mini muffins
  • 6 medium sized eggs
  • 1 cup fine almond flour
  • 1/4 cup fine coconut flour
  • 1 tbsp vanilla extract
  • 1/4 cup olive oil
  • 1/3 cup melted butter (salted)
  • 1/4 tsp baking soda
  • 1 tbsp gluten free baking powder
  • 1/2 cup swerve or any other keto approved sweetener (adjust to taste)
  • For the chocolate topping
  • 75g dark chocolate
  • 2 tbsp melted butter
  • 2 tbsp water
Method

The mini muffins

  • Pre-heat the oven to 180º C
  • Separate the egg yolks from the egg whites in two different bowls
  • Add all dry ingredients in a bowl and mix well to remove any lumps
  • In another bowl beat the egg yolks with the vanilla extract, olive oil, sweetener and melted butter until well mixed and sweetener dissolves
  • Beat the egg whites until firm
  • Add the egg yolk mix to the dry mix and beat well (it will be dense and hard to combine)
  • Add 1/3 of the egg whites and beat until combined
  • Add the remaining egg whites and fold in, until you get a light, aerated mix
  • Put into a mini muffin pan (or any other pan you want) and bake for 25 minutes until golden brown
  • Let it cool completely in a wire rack

The chocolate topping

We can make it in the microwave or stove. For the microwave, put all ingredients in a bowl and microwave till melted but not boiling. If necessary microwave for 30 seconds and then microwave at 10 seconds intervals until melted and smooth. If needed add more water For the stove, put a pan with boiling water to simmer, add another pan/bowl with the ingredients and let it slowly melt until smooth  

And now? Be happy!

The mighty Porchetta

Main Course/Pratos principais, Recipes/Receitas, Snacks/Beliscos heelsandspices

I better start with a disclaimer before an angry Italian kills me for adulterating the ancient, amazing, unique Porchetta Recipe. So, this is not the traditional way to make it, it does not use the whole pig (I would need to change house to one with a larger kitchen anyway). It is my version, home made, still delicious and still very similar to what I had there.

Porchetta dates back to medieval times, it is said to be Nero’s favorite food (poor porchetta), and is most likely from a city just outside Rome, in Lazio Province, called Ariccia. The original recipe demands quite a bit of effort and time. They use a whole pig, de-bone it, season, roll it and cook it in a pit for up to 8 hours.

As you can see, there is no way I could faithfully replicate that process, in my 2-bedroom apartment kitchen. But I so wanted to make porchetta after having a delicious one at “Al Antico Vinaio” in Florence last summer. So I did, my version, and I can promise you it is delicious, juicy, fragrant, with the right balance between fat and meat (hence the loin being there). Try it if you have the chance and let me know if you liked it.

Print

Delicious Porchetta

by:

0.0 rating
  • GF
  • DF
Ohhh the mighty Porchetta. I had it before, but never as good as I had it last year at Al Antico Vinaio in Florence. I decided I would try to replicate it. I am not sure if this is how they do it, but the taste and texture is really similar to what I had there
  • Difficulty:Intermediate
  • Prep Time:30 mins
  • Cook Time:270 mins
  • Serves:10
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 2 kg pork belly, loin attached
  • 2 tbsp sage leaves
  • 2 tbsp thyme leaves
  • 2 tbsp sage leaves
  • 1 tbsp fennel seeds
  • 2 tbsp lemon zest
  • 2 tbsp olive oil
  • 2 tbsp white wine
  • salt, pepper and chili flakes to taste
Method
  • Toast the fennel seeds in a frying pan until fragrant (approximately 30 to 40 seconds)
  • Crush the garlic cloves and add them to a food processor
  • Add the spices, salt, black pepper and herbs
  • Add the white wine and olive oil and process until you get a paste
  • Score the pork belly skin careful avoiding hitting the meat
  • With the pork belly skin side down, massage the paste into the meat
  • Roll it up tightly Tie it tightly with a cooking string and leave it to dry in the fridge overnight
  • Pre-heat the oven to 150º C
  • Place the pork belly in a wire rack, and place it in an oven tray.
  • Cook it for 3 to 4 hours
  • Up the temperature to 200º C and cook it a few minutes (check it regularly) to add extra crispness
  • Let it rest at least half an hour before carving
  • Serve warm or cold, carving it into thin slices (you might need to remove the skin and eat it aside, to be able to carve the meat

NOTE: If your oven is not fan assisted, add 500 ml of water to the tray, and check regularly adding more if needed

Every Day Meal Series – Asian Chicken Wings

Main Course/Pratos principais, Recipes/Receitas, Snacks/Beliscos heelsandspices

Chicken wings. Not part of the food culture in my country, but it is in South Africa, to where I travel often.

I do like chicken wings in many ways, from simply with salt and pepper, to more elaborated versions

This Asian inspired version is really good, and I believe everyone that likes Asian food will like this one

Print

Asian Chicken Wings

by:

5.0 rating based on 1 rating
  • GF
  • DF
My Asian Chicken wings are a great main meal or snack, and tick all boxes when it comes to flavor. Crispy skin, spicy and sweet flavors, they own nohing to the traditional ones.
  • Difficulty:Easy
  • Prep Time:123 mins
  • Cook Time:60 mins
  • Serves:2
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 8 chicken wings
  • salt and black pepper to taste
  • 1 tbsp coconut aminos or tamari
  • 1 tbsp soy sauce
  • 1 tbsp lakanto syrup or lakanto brown sugar
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp chopped chillis
  • 1 tbsp chopped green onion
Method
  • In a bowl add all the marinade ingredients, apart from the green onions, and mix well
  • Add the chicken wings and coat them well
  • Put it in the fridge for 2 hours
  • Pre heat the oven to 180º C
  • Line the chicken wings on a tray (preferably lie a drying rack on a tray and arrange the wings on it, to add crispness)
  • Roast for 45 minutes, brushing the wings with the marinade every 15 minutes
  • Increase the oven temperature to 220º C and roast until the skin is crispy
  • Sprinkle with the chopped green onions

Be happy

Chicken liver patê

Recipes/Receitas, Sides and sauces/Acompanhamentos e molhos, Snacks/Beliscos heelsandspices

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.

Print

Chicken liver patê

by:

0.0 rating
  • GF
  • DF
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!

Delectable Ras el Hanout Muffins

Breakfast/Café da manhã, Main Course/Pratos principais, Snacks/Beliscos heelsandspices

Delectable!

I have not much to say about this recipe apart from being easy, beautiful and delicious. And different, quick to make. And great to use leftovers.

The key is the spice I used that makes it really different and fragrant. You can omit it, but the end result will not be the same. However, using curry powder would be an option that also works here. If you do not want to increase the carbs due to the carrots, they are also optional.

For the ones that like an exotic touch on their food, this is for sure a great option

Print

Ras el Hanout Veggie Muffins

by:

4.3 rating based on 3 ratings
  • V
  • GF
  • DF
The trick in this recipe is the use of Ras el Hanout (Moroccan spice, can be replaced with curry powder), that makes it absolutely delicious and fragrant. You can omit it, but honestly the taste will not be the same. It is a delicous recipe and perfect for a brunch, breakfast or even dinner.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:20 mins
  • Serves:6
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 3 tbsp grated carrots
  • 2 tbsp grated red bell pepper
  • 2 tbsp chopped parsley
  • 3 medium sized eggs
  • 1 heaped tsp Ras al Hanout or curry Powder
  • salt and black pepper to taste
  • 7 tbsp almond or macadamia nut flour
  • 1 tsp egg white protein powder (or 2 tsp coconut flour)
  • 1/2 tsp gluten free baking powder
  • sesame seeds to decorate
Method
  • Pre heat the oven to 180ºC
  • In a bowl add all dry ingredients and mix well
  • In another bowl, add the eggs and whisk well
  • Add the carrots, parsley and peppers to the eggs and mix
  • Fold the dry mix into the liquid mix
  • Pour into an oiled muffin pan (the batter should fill 2/3 of the muffin cups)
  • Sprinkle the sesame seeds on top
  • Bake at 180ºC for 20 to 25 minutes
  • Let it cool down completely before eating
Enjoy!

LCHF zucchini Humus

Recipes/Receitas, Sides and sauces/Acompanhamentos e molhos, Snacks/Beliscos heelsandspices

  • Servings: 5
  • Difficulty: easy
  • Print

Refreshing, Creamy, Delicious and with an amazing color, this humus is great on a LCHF cracker or slice of bread

20171124_182811-01

As with all replicas or mimic foods, we can hardly say it tastes exactly like the original. I have been looking for a good chick pea free humus recipe for some time. I tried a cauliflower one and it was quite ok, but this one is spot on. It is the closest I could get to the original humus and surely satisfies my palate.

Ingredients

  • 5 small zucchini sliced
  • 2 tbsp olive oil + 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp cumin seeds
  • 1 tbsp tahini paste
  • 1 garlic clove – minced
  • 1 tbsp lemon juice
  • salt and black pepper to taste

Directions

  • Pre heat oven to 200ºC
  • Put the sliced zucchini, 2 tbsp olive oil, garlic and ground cumin in an oven proof dish and mix well
  • Roast the zucchini for 20 minutes or until fully cooked
  • Blitz the zucchini with the tahini, salt, pepper and lemon juice with a hand mixer or a food processor until you get a smooth paste
  • Add the lemon juice and cumin seeds and mix
  • Drizzle 1 tbsp of olive oil on top and serve

    •  

    Cheese Balls – Bolinhas de Queijo

    Recipes/Receitas, Snacks/Beliscos heelsandspices

    • Servings: 10
    • Difficulty: easy
    • Print

    I tweaked this recipe by request of one of the members of our facebook group. Its a typical Brazilian recipe and this version is as delicious as the original one.

    20170820_195408-01

    Ingredients

    • 100g shredded mozzarella cheese at room temperature
    • 70g grated pecorino
    • 1 small egg
    • Salt to taste
    • 1 tbsp sesame seed meal
    • 1/2 to 1 tbsp coconut flour
    • coconut flour to “bread”

    Directions

    • Mix all ingredients but the coconut flour
    • Add coconut flour a bit at a time mixing well between each addition, until you have a sticky but workable mix
    • Wet your hands and make small balls, roll them in coconut flour until well coated
    • Put the cheese balls in the fridge for 1 to 2 hours
    • Fry in coconut oil at high temp
    • The cheese balls are better eaten on the same day as they do not reheat well

    Using an Air Fryer instead of deep frying will result in a less oily ball, not as golden but equally good.

    If you make it and like it, leaving a like or, even better, a comment is welcome and desirable. Its rewarding and also helps improving recipes according to critique

    • Servings: 10
    • Difficulty: fácil
    • Print

    Esta receita foi pedida por um dos membros do nosso grupo do facebook e após várias tentativas consegui reproduzir a original numa versão LCHF tão boa quanto.

    Ingredientes

    • 100g de mozzarella ralado
    • 70g de pecorino ralado
    • 1 ovo pequeno
    • Sal a gosto
    • 1 cs de farinha de gergelim
    • 1/2 a 1 cs de farinha de coco
    • Farinha de coco para empanar
    • Óleo para fritar

    Preparo

  • Misture bem todos os ingredientes menos a farinha de coco
  • Adicione a farinha de coco aos poucos misturando bem até ter uma mistura pegajosa mas que seja moldável
  • Molhe as mãos e faça pequenas bolas, envolva bem em farinha de coco
  • Coloque na geladeira 1 a 2 horas
  • Frite em óleo de coco em alta temperatura até ficar dourado

    • Se fritar na Air Fryer em vez de fritar em óleo de coco, as bolinhas serão mais sequinhas e igualmente saborosas, talvez menos douradas

    As bolinhas de queijo não reaquecem bem e ficam melhor se consumidas no mesmo dia.

    Se experimentar a receita, deixar um like, ou ainda melhor um comentário será muito bem vindo. É gratificante e as críticas ajudam a melhorar a receita

    Bacon & Cheese Muffins

    Main Course/Pratos principais, Snacks/Beliscos heelsandspices

    Savoury dreams that melt in your mouth

    • Servings: 6
    • Difficulty: easy
    • Print

    fluffy, light, filling and healthy.

    20170226_193921-01

     

    Ingredients

    • 3 eggs
    • 1 cup almond flour
    • 1 tbsp sesame seed flour
    • 1/2 cup finely chopped bell peppers (adds flavor and moistness) and coriander
    • 4 tbsp olive oil
    • black pepper and salt to taste
    • 1tsp baking powder (gluten free)
    • 1/3 cup shredded cheese
    • 3 tbsp chopped bacon

    Directions

    These came out so cute and tasty that became  a staple for those days I do not feel like cooking, just take one from the freezer and oven it goes. I just added things as usual. They are simple as all my recipes are. Its savoury muffins and all ingredients are mixed together so you will have the batter ready in like 5min. You then can make it two ways. Cheese or bacon by dividing the batter as below, or add the cheese and bacon to the same batter.

    Mix all ingredients with a spoon, divided the batter in two, add the shredded cheese (cheddar goes well here) to half of it and the bacon bits to the other half. Oil a muffin pan and pour in the batter. Bake at 170ºC for 30min.

    Muffins que derretem na boca e fazem querer mais

    • Servings: 6
    • Difficulty: fácil
    • Print

    fofos, leves, delish e saudáveis

    20170226_193921-01

     

    Ingredientes

    • 3 ovos
    • 1 xícara de farinha de amêndoa
    • 1 colher de sopa de farinha de sésamo
    • 1/2 xícara de pimentão finamente picado (acrescenta sabor e umidade) e coentro
    • 4 colheres de sopa de azeite
    • Pimenta preta e sal a gosto
    • 1tsp fermento em pó (sem glúten)
    • 1/3 xícara de queijo ralado 
    • 3 colheres de sopa de bacon picado 

    Preparo

    Estes saíram tão bonitos e saborosos que se tornaram um coringa para aqueles dias que eu não sinto vontade de cozinhar, basta pegar um do freezer e vai pro forno. Como sempre que invento uma receita, fui jogando ingredientes e deu nesta receita ótima. Eles são simples como todas as minhas receitas, todos os ingredientes juntos e misturados e o preparo não demora mais de 5 minutos.

    Misture todos os ingredientes com uma colher, divida a massa em dois, adicione o queijo ralado (cheddar vai bem aqui) em uma metade e os pedaços de bacon na outra metade. Unte uma forma de muffins e despeje a massa. Asse a 170ºC por 30min.

     

     

    %d bloggers like this: