Tuesday 30 October 2012
La Gallette: Flourless Chocolate Chai Cake
La Gallette: Flourless Chocolate Chai Cake
Flourless Chocolate Chai Cake
Makes 20cm cake
INGREDIENTS:
3/4 cup caster sugar ( 3 tbsp xylitol/stevia/coconut blossom sugar
1/4 cup water
180 dark chocolate, chopped ( cocoa liquor)
120g butter, melted
3 eggs
1 tsp. chai spice
Pre-heat the oven to 180C. Grease a 20cm spring form tin. Line the sides
and base with paper. Wrap the outside to the tin with foil and place
the tin in a roasting pan.
Place the water and 1/4 cup of the sugar in a saucepan over high heat
until the sugar has dissolved. Reduce the heat to medium and cook until a
syrup.
Place the chocolate and syrup in a bowl over simmering water and stir
until melted. Remove from the heat, stir in the butter and chai spice.
Set aside.
Meanwhile beat the eggs and remaining sugar until thick and pale. Fold
the egg into the chocolate mixture until combined. Pour into the
prepared tins. Pour enough hot water in the roasting pan until it
reaches halfway up the spring form tin. Bake for 40 minutes. Remove from
the water and cool in the tin.
Arrowroot (Recipe: arrowroot cookies) - The Perfect Pantry®
Arrowroot (Recipe: arrowroot cookies) - The Perfect Pantry®
1 cup sugar
1 Tbsp melted butter
1 large-sized egg yolk
120ml (4 oz) coconut cream or thick coconut milk
Sieve the arrowroot flour and sugar into a big bowl. Add the melted butter, egg yolk and coconut milk. Knead until the dough is pliable. Tip: If the dough is too wet or too soft, add more flour, little at a time and knead until the dough gets more firm. If the dough is too dry, add more coconut milk.
Roll out the dough on a lightly floured surface to a thickness of your liking, preferably about 1/4-inch, and cut into shapes with a cookie cutter.
Arrange on a lined baking tray. I would use the silicone sheet (Silpat or similar). Bake at 350°F for 15 minutes.
Other useful tips: Make sure the dough is not too wet, otherwise it won't hold the shape. How does one know? Sometimes when you roll the dough out and cut it with a cookie cutter and place it on the baking tray, the shape disappears before your eyes. If this happens, add a little more arrowroot flour and knead it again. If the shape holds, you are good to go.
End Result: Crispy on the outside, and melts in your mouth when you bite into the center.
Arrowroot cookies
Traditionally made for Chinese New Year, these cookies come directly from the source -- Melting Wok's mom.Ingredients
2-1/2 cups arrowroot flour1 cup sugar
1 Tbsp melted butter
1 large-sized egg yolk
120ml (4 oz) coconut cream or thick coconut milk
Directions
Place the arrowroot flour on a paper towel, put it in microwave-safe bowl, and microwave for 1-2 minutes. Set aside and let it cool. (The traditional way is to fry the flour in the wok or roast it in the oven.) Tip: Also microwave extra arrowroot flour for later, just in case you need to add more if the dough is too wet to knead.Sieve the arrowroot flour and sugar into a big bowl. Add the melted butter, egg yolk and coconut milk. Knead until the dough is pliable. Tip: If the dough is too wet or too soft, add more flour, little at a time and knead until the dough gets more firm. If the dough is too dry, add more coconut milk.
Roll out the dough on a lightly floured surface to a thickness of your liking, preferably about 1/4-inch, and cut into shapes with a cookie cutter.
Arrange on a lined baking tray. I would use the silicone sheet (Silpat or similar). Bake at 350°F for 15 minutes.
Other useful tips: Make sure the dough is not too wet, otherwise it won't hold the shape. How does one know? Sometimes when you roll the dough out and cut it with a cookie cutter and place it on the baking tray, the shape disappears before your eyes. If this happens, add a little more arrowroot flour and knead it again. If the shape holds, you are good to go.
End Result: Crispy on the outside, and melts in your mouth when you bite into the center.
Caramel peanut brownies
inspired by Kwestia Smaku and heathied for grain free/low carbs purposes
brownies
3 eggs
3 tbsp xylitol
150g butter
200g plain chocolate/ raw cocoa liquor ( much healthier)
2 tbs cocoa
1 cup (200g) peanut flour
cream
50g butter
3 tbsp xylitol
2 tbsp double cream
2 cups powder milk
250g soft cheese
50g butter
3 tbsp xylitol
2 tbsp double cream
2 cups powder milk
250g soft cheese
caramel
50g butter
3 tbsp xylitol/coconut blossom sugar
3 tbsp double cream
Polish_pls
brownies
3 duzej jajka
3lyzki xylitolu
150g masla
200g gorzkiej czekolady ( min 70% )/ surowca kakaowego raw
( jesli to ma byc zdrowa wersja- ZDECYDOWANIE polecam druga opcje)
2 lyzki kakao
200g ( 1 kubek) maki arachidowej ( wiecej jesli masa zbyt luzna)
krem
50g masla
3 lyzki xylitolu
50g masla
3 lyzki xylitolu
2 kubki mleka w proszku
2 lyzki smietany kremowki
250g serka mascarpone/quark
2 lyzki smietany kremowki
250g serka mascarpone/quark
karmel
50g masla
3 lyzki xylitolu/ cukru z kwiatow kokosowych
3 lyzki smietany kremowki
Przygotowanie:
- Orzeszki ziemne (200 g) wysypać na blaszkę do pieczenia i wstawić do piekarnika nagrzanego do 160 stopni. Zrumienić na jasno brązowy kolor (około 10 minut). Ostudzić. Zamiast w piekarniku, orzechy można też lekko zrumienić na patelni. Małą blaszkę o wymiarach 20 x 24 cm lub jeszcze mniejszą, wysmarować tłuszczem i wyłożyć papierem do pieczenia. ( moje byly juz zrumienione)
- Masa czekoladowa Brownie: piekarnik nagrzać do 170 stopni. Roztopić czekoladę w rondelku razem z masłem, uważając aby nie podgrzać za bardzo masy, odstawic na bok, dodac lekko roztrzepane jajka i wymieszać z ostudzoną masą czekoladową. Na koniec polaczyc z maka orzechowa. Masę wylać do przygotowanej blaszki i piec przez 25 minut.
- Masa karmelowa z mascarpone i orzeszkami ziemnymi: masło roztopić w rondelku z grubym dnem, wsypać slodzik. Podgrzewać na małym ogniu, cały czas mieszając drewnianą łyżką (około 15 minut). Uważać, aby nie przypalić masy. Gdy cukier zbrązowieje dodac smietane. Gotować przez chwilkę, aż zbrylony karmel ponownie będzie gładką, brązową masą. Trochę przestudzić i do jeszcze ciepłego wsypać mleko w proszku, zmiksować na gładką masę. Połowę (100 g) uprażonych orzeszków ziemnych drobno posiekać lub grubo zmielić w młynku do kawy ( moje byly juz w kawalkach) Dodać do ostudzonej masy karmelowej i wymieszać z serem mascarpone/quark
- Polewa karmelowa: karmel z masła i cukru przygotować jak powyżej: masło roztopić w rondelku z grubym dnem, wsypać slodzik. Podgrzewać na małym ogniu, cały czas mieszając (około 15 minut). Gdy cukier zbrązowieje, wlać śmietankę kremówkę. Gotować przez chwilkę aż masa nieco zgęstnieje i będzie gładka.
- WYKOŃCZENIE: Ostudzone Brownie przekroić w poprzek na 2 blaty. Delikatnie odłożyć górny blat, a na dolnym rozsmarować połowę masy karmelowej. Przykryć odłożonym blatem i rozsmarować drugą połowę masy karmelowej. Wyłożyć drugą połowę (100 g) orzeszków ziemnych i polać polewą karmelową. Wstawić do lodówki. Przed podaniem ciasto wyjąć z lodówki, aby nabrało temperatury otoczenia. Kroić na małe kawałki.
Monday 29 October 2012
Saturday 27 October 2012
Biscuits and Gravy | Wheat Belly Blog
Biscuits and Gravy | Wheat Belly Blog
Biscuits and gravy: the ultimate comfort food . . . one you thought you’d never have again!
The familiar dish of breakfast and holiday meals is recreated here with a delicious gravy that you can pour over piping hot biscuits. Because it contains no wheat or other unhealthy thickeners like cornstarch made with “junk” carbohydrates, there should be no blood sugar or insulin problems with this dish, nor joint pain, edema, acid reflux, mind “fog,” or dandruff—life is good without wheat!
While the gravy is also dairy-free for those with dairy intolerances, the biscuits are not, as there are cheese and butter in the biscuits, both of which are optional, e.g., leave out the cheese and replace butter with coconut or other oil.
Makes 10 biscuits
Gravy:
2 tablespoons extra-virgin olive oil
1 pound loose sausage meat
2½ cups beef broth
¼ cup coconut flour
½ cup coconut milk (canned variety)
1 tablespoon onion powder
1 teaspoon garlic powder
½ teaspoon sea salt
Dash ground black pepper
Biscuits:
1 cup shredded cheddar (or other) cheese
2 cups almond meal/flour
¼ cup coconut flour
¾ teaspoon baking soda
½ teaspoon sea salt
2 large eggs
4 ounces butter, melted (or other oil, e.g., extra-light olive, coconut, walnut)
To make gravy:
In large skillet, heat oil over medium heat. Sauté sausage, breaking up as it browns. Cook until thoroughly cooked and no longer pink.
Turn heat up to medium to high and pour in beef broth. Heat just short of boiling, then turn down to low heat. Stir in coconut flour, little by little, over 3-5 minutes; stop adding when gravy obtains desired thickness. Pour in coconut milk and stir in well. Add onion powder, garlic powder, salt, and pepper and simmer over low heat for 5 minutes. Add additional salt and pepper to taste. Remove from heat and set aside.
To make biscuits:
Preheat oven to 325° F.
In food chopper or processor, pulse shredded cheese to finer, granular consistency.
Pour cheese into large bowl, then add almond meal, coconut flour, baking soda, and salt and mix thoroughly. Add the eggs and butter or oil and mix thoroughly to yield thick dough.
Spoon out dough into 10 or so ¾-inch thick mounds onto a parchment paper-lined baking pan. Bake for 20 minutes or until lightly browned and toothpick withdraws dry.
Ladle gravy onto biscuits just before serving.
Biscuits and gravy: the ultimate comfort food . . . one you thought you’d never have again!
The familiar dish of breakfast and holiday meals is recreated here with a delicious gravy that you can pour over piping hot biscuits. Because it contains no wheat or other unhealthy thickeners like cornstarch made with “junk” carbohydrates, there should be no blood sugar or insulin problems with this dish, nor joint pain, edema, acid reflux, mind “fog,” or dandruff—life is good without wheat!
While the gravy is also dairy-free for those with dairy intolerances, the biscuits are not, as there are cheese and butter in the biscuits, both of which are optional, e.g., leave out the cheese and replace butter with coconut or other oil.
Makes 10 biscuits
Gravy:
2 tablespoons extra-virgin olive oil
1 pound loose sausage meat
2½ cups beef broth
¼ cup coconut flour
½ cup coconut milk (canned variety)
1 tablespoon onion powder
1 teaspoon garlic powder
½ teaspoon sea salt
Dash ground black pepper
Biscuits:
1 cup shredded cheddar (or other) cheese
2 cups almond meal/flour
¼ cup coconut flour
¾ teaspoon baking soda
½ teaspoon sea salt
2 large eggs
4 ounces butter, melted (or other oil, e.g., extra-light olive, coconut, walnut)
To make gravy:
In large skillet, heat oil over medium heat. Sauté sausage, breaking up as it browns. Cook until thoroughly cooked and no longer pink.
Turn heat up to medium to high and pour in beef broth. Heat just short of boiling, then turn down to low heat. Stir in coconut flour, little by little, over 3-5 minutes; stop adding when gravy obtains desired thickness. Pour in coconut milk and stir in well. Add onion powder, garlic powder, salt, and pepper and simmer over low heat for 5 minutes. Add additional salt and pepper to taste. Remove from heat and set aside.
To make biscuits:
Preheat oven to 325° F.
In food chopper or processor, pulse shredded cheese to finer, granular consistency.
Pour cheese into large bowl, then add almond meal, coconut flour, baking soda, and salt and mix thoroughly. Add the eggs and butter or oil and mix thoroughly to yield thick dough.
Spoon out dough into 10 or so ¾-inch thick mounds onto a parchment paper-lined baking pan. Bake for 20 minutes or until lightly browned and toothpick withdraws dry.
Ladle gravy onto biscuits just before serving.
Clam chowder
"HEALTHIFIED" CHOWDER:
BREAD BOWL:
1 1/4 cup blanched almond flour (or 1/2 cup coconut flour)
5 TBS psyllium husk powder (no substitutes)
2 tsp baking powder
1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1 cup BOILING water (or broth- for extra flavor)
BREAD BOWL:
1 1/4 cup blanched almond flour (or 1/2 cup coconut flour)
5 TBS psyllium husk powder (no substitutes)
2 tsp baking powder
1 tsp Celtic sea salt
2 eggs (4 if using coconut flour)
1 cup BOILING water (or broth- for extra flavor)
CHOWDER:
1/2 cup butter
1/2 cup onion, chopped
1 cup celery, diced
2 cups cauliflower flowerettes
3 cups broth (veggie or chicken)
4 oz cream cheese or mascarpone cheese
1 tsp Celtic sea salt
2 (6.5 oz) cans clams, drained
1/4 tsp psyllium powder (for thickening)
OPTIONAL: 4 slices of bacon, into small pieces
BREAD BOWL: Preheat the oven to 350 degrees F. In a medium sized bowl, combine the almond, psyllium powder (no substitutes: flaxseed meal won't work), baking powder and salt. Add in the eggs and combine until a thick dough. Add boiling water into the bowl. Mix until well combined.
Divide the dough into 4 balls. Place on a baking sheet and bake for 45-55 minutes or until golden brown.
CHOWDER: Place the butter in a saucepan and heat on high until brown specks appear, making "brown butter." Turn on medium heat and add the onion, celery and cauliflower (and bacon if using). Saute for 10 minutes or until the vegetables are tender (and bacon is cooked). Add in the broth and softened cream cheese (use a whisk to incorporate the cream cheese or little specks of cream cheese will be in the soup). Season with salt. Add in the clams. Whisk in the psyllium to desired thickness... a little goes a long way! Makes 8 servings.
I used this rolls recipe to make bread bowls for mushroom soup
as well as some extra dough to bake a batch of rolls
I must say, those are great!
here served with boiled ham and gherkins in brine
bulki/ miski chlebowe
1 1/4 kubka* * kubek=220 ml) maki migdalowej ( lub pol kubka kokosowej)
5 lyzek babki plesznik ( lusek)
1 lyzeczka sody
1 lyzeczka soli
1 jajka ( lub 4 jesli uzywamy maki kokosowej)
1 kubek goracej wody ( lub wywaru miesnego )
zupa
1/2 kubka masla
1/2 kubka siekanej cebuli
1 kubek krojonego selera naciowego
2 kubki rozyczek kalafiorowych
3 kubki wywaru miesnego lub warzywnego
2 lyzki serka kremowego ( bez dodatkow) lub mascarpone
1 lyzeczka soli
2 puszki clams **
1/4 lyzeczki babki plesznik ( do zageszczenia)
OPCIONALNIE: pare plasterkow bekonu pokrojonych drobno
BREAD BOWL: Rozgrzac piekarnik do 180 st.
W sredniej wielkosci misce wymieszac make migdalowa z babka plesznik, soda i sola. Dodac jajka i polaczyc do momentu utworzenia gestego ciasta. Dodac goraca wode /bulion
Wymieszac do momentu polaczenia
podzielic na 4 czesci. Z kazdej utworzyc kulke. Rozlozyc na papierze do pieczenia i piec 45-55 min na zloty kolor
zupa
Maslo rozgrzac na patelni do momentu zbrazowienia
Zmniejszyc ogien do sredniego i dodac warzywa. Podsmazyc mieszajac przez ok 10 min. Dodac wywar miesny/warzywny, serek, doprawic do smaku i dodac clams
Na koniec dodac babke plesznik i dobrze wymieszac
Biscuits and gravy for breakfast
source: Wheat Belly blog
Biscuits and gravy: the ultimate comfort food . . . one you thought you’d never have again!Makes 10 biscuits
The familiar dish of breakfast and holiday meals is recreated here with a delicious gravy that you can pour over piping hot biscuits. Because it contains no wheat or other unhealthy thickeners like cornstarch made with “junk” carbohydrates, there should be no blood sugar or insulin problems with this dish, nor joint pain, edema, acid reflux, mind “fog,” or dandruff—life is good without wheat!
While the gravy is also dairy-free for those with dairy intolerances, the biscuits are not, as there are cheese and butter in the biscuits, both of which are optional, e.g., leave out the cheese and replace butter with coconut or other oil.
Gravy:
2 tablespoons ecoconut oil
1 pound loose sausage meat/ beef& pork mince
2½ cups beef broth
¼ cup coconut flour
½ cup coconut milk (canned variety)
1 tablespoon onion powder
1 teaspoon garlic powder
½ teaspoon sea salt
Dash ground black pepper
Biscuits:
1 cup shredded cheddar (or other) cheese
2 cups almond meal/flour
¼ cup coconut flour
¾ teaspoon baking soda
½ teaspoon sea salt
2 large eggs
4 ounces butter, melted (or other oil, e.g., extra-light olive, coconut, walnut)
To make gravy:
In large skillet, heat oil over medium heat. Sauté sausage, breaking up as it browns. Cook until thoroughly cooked and no longer pink.
Turn heat up to medium to high and pour in beef broth. Heat just short of boiling, then turn down to low heat. Stir in coconut flour, little by little, over 3-5 minutes; stop adding when gravy obtains desired thickness. Pour in coconut milk and stir in well. Add onion powder, garlic powder, salt, and pepper and simmer over low heat for 5 minutes. Add additional salt and pepper to taste. Remove from heat and set aside.
To make biscuits:
Preheat oven to 325° F.
In food chopper or processor, pulse shredded cheese to finer, granular consistency.
Pour cheese into large bowl, then add almond meal, coconut flour, baking soda, and salt and mix thoroughly. Add the eggs and butter or oil and mix thoroughly to yield thick dough.
Spoon out dough into 10 or so ¾-inch thick mounds onto a parchment paper-lined baking pan. Bake for 20 minutes or until lightly browned and toothpick withdraws dry.
Ladle gravy onto biscuits just before serving.
Polish_pls
Gravy:
2lyzki oliwy z oliwek
1/2 kg miesa mielonego
2½kubka wywaru miesnego(bulionu wolowego)
¼ kubka maki kokosowej
½ kubka mleka kokosowego ( bez dodatkow)
1lyzka cebuli w proszku
1lyzeczka czosnku w proszku ( lub 3 zabki swiezego
½ lyzeczki soli morskiej
mielony pieprz do smaku
Biscuits:
1 kubek startego sera cheddar lub innego
2 szkl maki migdalowej
¼ szkl maki kokosowej
¾ lyzeczki sody
½ lyzeczki soli
2 duze jaja
2 lyzki masla ( stopionego) lub oliwa z oliwek, olej kokosowy, orzechowy, inny
In large skillet, heat oil over medium heat.
na duzej patelni rozgrzac olej, zrumienic czosnek ( jesli uzywamy swiezego)
mieso mielone ( rozdrobnic i zrumienic)
Zmniejszych ogien i dolac wywar wolowy
Podgrzac do zawrzenia, zmniejszyc ogien. Dodac make kokosowa( stopniowo przez 3-5 min) i wymieszac
Dodac mleko kokosowe, cebule w proszku ( i czosnek w proszku ), sol, pieprz.
Gotowac na wolnym ogniu przez 5 min.Odstawic na bok
.
rozgrzac piekarnik do 170 st
w malakserze rozgrobnic dodatkowo starty ser ( do konsystencji granulatu)
Przesypac do duzej miski, dodac make migdalowa, kokosowa, sode i sol.
Wymieszac
Dodac jajka i maslo. wymieszac z reszta skladnikow do momentu uzyskania gestego ciasta
przelozyc do foremek lub rozwalkowac ( przykrywajac uprzednio papierem do pieczenia) i wykroic ciastka grubosci ok 1 cm
Rozlozyc na blasze wylozonej papierem do pieczenia, piec 20 min na zloty kolor
Podawac polane gravy.
Gourmet Girl Cooks: Almond/Flax/Parmesan Herb Pizza Crust
Gourmet Girl Cooks: Almond/Flax/Parmesan Herb Pizza Crust
source
source
Almond/Flax/Parmesan Herb Pizza Crust
Makes 1 10-inch round pizza
Dry Ingredients:1/4 cup almond flour
1/4 cup golden flax seed meal (organic golden flax has a milder taste than brown)2/3 teaspoon baking powder (aluminum free)1 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Dash cayenne pepper1/4 teaspoon sea salt, or to taste (decrease salt if using saltier cheeses and toppings)Few grinds of freshly ground black pepper4 - 5 tablespoons Parmesan cheese, finely grated
Wet Ingredients:1 egg (or 1/4 cup egg substitute such as Egg Beaters)1 tablespoon olive oil (a little more, if desired)2 tablespoons PLUS 2 teaspoons waterDirections:Preheat oven to 375 degrees. Mix dry ingredients together; add wet ingredients and mix well.
Let the dough sit for about 5 minutes to thicken. Spread dough on a lightly oiled large round pizza pan or on a cookie sheet with greased parchment paper (I used Reynolds non-stick foil, lightly brushed with olive oil and pressed the dough out with a rubber spatula so it wouldn't stick). Bake for 15-20 minutes or until cooked through (check it after 15 minutes and take out if it looks and feels done). Add sauce, cheese, pre-cooked toppings and place back into the oven for 5-10 minutes to melt the cheese. If desired, run under the broiler for a few minutes to lightly brown the toppings and make the cheese bubbly (be careful not to burn it).
Thursday 25 October 2012
Tuesday 23 October 2012
Friday 19 October 2012
Friday lunch ( after visit to local fish market)
 |
| cray fish, cockles and whelks- all fresh and yummy |
after today`s visit at Whitstables Fish Market
also came back with some fresh local Whitings, Grey Mullets, herring roe, hot smoked Mackerels and Sprats
Rice free sushi
Rice free sushi
Egg omlette ( eggs, sesame oil, Tamari,)
Organic smoked salmon ( sugar free)
green beans
nori
cauliflour
Chai and Pear Tea cake
applying a few changes
CAKE:
3 cups blanched almond flour OR 1 cup coconut flour
1 TBS baking soda
1 TBS cinnamon
1/4 tsp nutmeg
1 tsp Celtic sea salt
2 tbsp xylitol
1/2 cup coconut oil or butter
1/2 cup melted cacao liquor/plain chocolate
4 eggs (8 eggs if using coconut flour)
1 cup brewed chai tea (4 tea bags)
1 tsp Celtic sea salt
2 tbsp xylitol
1/2 cup coconut oil or butter
1/2 cup melted cacao liquor/plain chocolate
4 eggs (8 eggs if using coconut flour)
1 cup brewed chai tea (4 tea bags)
3-4 pears ( cut into slices)
GLAZE:( optional)
1/2 cup brewed chai tea (1 tea bag)
GLAZE:( optional)
1/2 cup brewed chai tea (1 tea bag)
Preheat oven to 350°. Brew tea in boiling water and set aside.
Grease a 12-cup bundt pan and set aside. In a medium bowl, whisk
together the coconut flour, baking soda, spices and salt.
Set aside.
In the bowl of a stand mixer, combine sweetener, oil, tea & eggs. Mix to combine. Then add the flour mixture and combine once
again. Pour into prepared Bundt pan and bake for 1 hour, or until a
toothpick comes out of the cake clean.
While it bakes, prepare the
glaze. In a medium sized bowl, place the 1/2 cup brewed tea, 1/2 cup
coconut oil (it will melt in the hot tea), and sweetener and
mix well. Set aside to cool a bit before spreading over cake.
3 szkl ( 250 ml) maki migdalowej LUB 1 kubek kokosowej
1 lyzka sody
1 lyzka cynamonu
1/4 lyzeczki galki
1 lyzeczka imbiru
1 lyzeczka soli
2 lyzki xylitolu ( ew in cukru )
4 jajka ( 8 jesli uzywamy maki kokosowej)
3-4 gruszki- obrane i pokrojone w plastry
1/4 szkl oleju kokosowego lub masla
1/3 szkl czekolady /surowca czekoladowego
1 szkl herbaty chai ( zaparzonej z 4 torebek)
( inna opcja to 2 kubki maki migdalowej, 1/3 szkl maki kokosowej i w tym przypadku 6 jaj i odrobina wiecej plynu/herbaty )
LUKIER ( opcjonalnie)
1/2 kubka herbaty chai ( z 1 torebki)
1/2 kubka oleju kokosowego
szczypta stevii
rozgrzac piekarnik do 180 st
przygotowac napar z herbaty
natluscic forme do babki ( z otworem w srodku)
w sredniej wielkosci misce wymieszac make, sode, cynamon etc i sol. Odstawic na bok, Mikserem wymieszac slodzik, olej kokosowy, rozpuszczona czekolade ( dodaje do oleju rozmiekczajac go ) herbate i jaja.
Polaczyc z sypkimi skladnikami. Przelac do formy. Na gorze ulozyc plasterki gruszki. Wstawic do piekarnika i piec ok 1h( sprawdzic patyczkiem )
W miedzyczasie przygotowac lukier dodajac olej kokosowy do cieplej herbaty i dosladzajac stevia ( ew innym slodzikiem)
Odstawic do wystygniecia
Thursday 18 October 2012
Wednesday 17 October 2012
Saturday 13 October 2012
Thursday 11 October 2012
Cannelle et Vanille
Cannelle et Vanille
one of my very favourit blogs with most amazing photography/presentation and great recipes
one of my very favourit blogs with most amazing photography/presentation and great recipes
 |
| photo source: Cannelle et Vanille |
Berry Red Velvet Cake and FOOD DYE | Maria's Nutritious and Delicious Journal
Berry Red Velvet Cake and FOOD DYE | Maria's Nutritious and Delicious Journal
HEALTHIFIED" RED VELVET CAKE:
1/2 cup coconut oil or butter, softened
9 eggs
1 cup Swerve (or erythritol) or other sugar substitute
1 tsp stevia glycerite (omit if using Swerve)
1/2 tsp strawberry extract (or other)
1/2 cup unsweetened almond or coconut milk
1 TBS natural red food coloring
2 1/2 TBS unsweetened cocoa powder
1/2 tsp Celtic sea salt
3/4 cup coconut flour
3/4 tsp aluminum-free baking powder ( or baking soda)
Cream Cheese Frosting
2 (8 oz) packages cream cheese or 16 oz coconut cream
1/2 cup confectioner's Swerve (or erythritol, powdered)
1/2 tsp stevia glycerite (omit if using Swerve)
1/4 cup butter or coconut oil
Frosting: Make sure your cream cheese or coconut cream is at room temperature. In a medium sized bowl, mix until smooth then add in sweetener. Beat in butter or coconut oil until smooth. Set aside.
Preheat oven to 350 degrees F. Grease a 9 inch cake pan (or three 6 inch pans if you want three layers like I did in the photo) with coconut oil spray and dust with a thin layer of cocoa powder. In a large bowl, cream the butter and sweeteners together until fluffy. Add in the the eggs, almond milk, food coloring and vanilla. In another bowl, combine the coconut flour, cocoa powder baking powder and salt. Then mix the dry and wet ingredients alternately until everything is a smooth batter. Place the batter into prepared pan. Bake for 40-45 minutes or until batter is set.
Invert pan and let cake cool completely. Slice cake into two layers (unless using three 6 inch pans, then just cut tops off to make them square and stack). Transfer bottom cake layer to a serving dish. Frost the bottom layer of the cake (do this again with second layer for 6 inch pans). Add the top layer to cake and cover with frosting. Makes 12 servings. Option: Make into cake balls and dip into healthy frosting
HEALTHIFIED" RED VELVET CAKE:
1/2 cup coconut oil or butter, softened
9 eggs
1 cup Swerve (or erythritol) or other sugar substitute
1 tsp stevia glycerite (omit if using Swerve)
1/2 tsp strawberry extract (or other)
1/2 cup unsweetened almond or coconut milk
1 TBS natural red food coloring
2 1/2 TBS unsweetened cocoa powder
1/2 tsp Celtic sea salt
3/4 cup coconut flour
3/4 tsp aluminum-free baking powder ( or baking soda)
Cream Cheese Frosting
2 (8 oz) packages cream cheese or 16 oz coconut cream
1/2 cup confectioner's Swerve (or erythritol, powdered)
1/2 tsp stevia glycerite (omit if using Swerve)
1/4 cup butter or coconut oil
Frosting: Make sure your cream cheese or coconut cream is at room temperature. In a medium sized bowl, mix until smooth then add in sweetener. Beat in butter or coconut oil until smooth. Set aside.
Preheat oven to 350 degrees F. Grease a 9 inch cake pan (or three 6 inch pans if you want three layers like I did in the photo) with coconut oil spray and dust with a thin layer of cocoa powder. In a large bowl, cream the butter and sweeteners together until fluffy. Add in the the eggs, almond milk, food coloring and vanilla. In another bowl, combine the coconut flour, cocoa powder baking powder and salt. Then mix the dry and wet ingredients alternately until everything is a smooth batter. Place the batter into prepared pan. Bake for 40-45 minutes or until batter is set.
Invert pan and let cake cool completely. Slice cake into two layers (unless using three 6 inch pans, then just cut tops off to make them square and stack). Transfer bottom cake layer to a serving dish. Frost the bottom layer of the cake (do this again with second layer for 6 inch pans). Add the top layer to cake and cover with frosting. Makes 12 servings. Option: Make into cake balls and dip into healthy frosting
Pumpkin Sorbet
Pumpkin Sorbet by Maria
HEALTHIFIED" PUMPKIN SORBET
2 1/4 cups unsweetened almond milk or 1 can coconut milk
1/2 cup Swerve or Just Like Brown Sugar (to keep it soft) ( stevia or xylitol equvalent)
1/2 cup unsweetened pumpkin puree
2 tsp pure vanilla extract
1/2 tsp pumpkin pie spice
1 tsp Celtic sea salt (to keep it soft)
In a large bowl, combine all the ingredients and mix until well combined. Place into your ice cream machine and watch the magic happen within 45 minutes or according to your ice cream maker's directions. Freeze until set. Makes 5 servings.
HEALTHIFIED" PUMPKIN SORBET
2 1/4 cups unsweetened almond milk or 1 can coconut milk
1/2 cup Swerve or Just Like Brown Sugar (to keep it soft) ( stevia or xylitol equvalent)
1/2 cup unsweetened pumpkin puree
2 tsp pure vanilla extract
1/2 tsp pumpkin pie spice
1 tsp Celtic sea salt (to keep it soft)
In a large bowl, combine all the ingredients and mix until well combined. Place into your ice cream machine and watch the magic happen within 45 minutes or according to your ice cream maker's directions. Freeze until set. Makes 5 servings.
AMAZING Cinnamon Rolls and WHEAT = DEPRESSION | Maria's Nutritious and Delicious Journal
AMAZING Cinnamon Rolls and WHEAT = DEPRESSION | Maria's Nutritious and Delicious Journal
We have tested this recipe and the family loved it!
We have tested this recipe and the family loved it!
DOUGH:
1 1/4 cup blanched almond flour (or 1/2 cup coconut flour)- we used 1 cup almond flour and 1 tbsp coconut flour
5 TBS psyllium husk powder (no substitutes, if using whole husks, it must be ground into a fine powder)
2 tsp baking powder/baking soda
1 tsp Celtic sea salt
1 cup Swerve (or erythritol and 1 tsp stevia glycerite)
2 eggs (4 if using coconut flour)- used 3 eggs
1 cup BOILING water
FILLING:
2 TBS cinnamon
2 TBS Swerve (or erythritol)- used coconut blossom natural sugar
FROSTING:
6 TBS cream cheese, softened (or coconut cream if dairy allergy)
3 TBS butter or coconut oil, softened
2 TBS Confectioners Swerve (or erythritol and 1/4 tsp stevia glycerite)
2 TBS unsweetened almond milk (to thin it out, if desired)
1 lyzeczka soli
6 lyzek serka homo lub innego bez dodatkow ( ew smietana kokosowa)
3 lyzki masla lub oleju kokosowego ( miekkiego, w temp pokojowej)
2 lyzki xylitolu/fruktozy /in slodzika
2 lyzki nieslodzonego mleka migdalowego
rozgrzac piekarnik do 179 st
W sredniej wielkosci misce wymieszac make, babke, sode, sol i slodzik.
Dodac jajka i wymieszac mikserem. Powstanie geste ciasto. Dodac wrzatek. Mieszac do calkowitego polaczenia. Poczatkowo bedzie dosc rzadkie, z czasem zacznie gestniec(kilka min)
Natluscic dobrze /spryskac olejek kokosowych w sprayu arkusz papiero do pieczenia.
rozlozyc na nim ciasto tworzac prostokat ( rozgniesc palcami na grubosc ok 1/2 cm)
3 TBS butter or coconut oil, softened
2 TBS Confectioners Swerve (or erythritol and 1/4 tsp stevia glycerite)
2 TBS unsweetened almond milk (to thin it out, if desired)
Preheat the oven to 350 degrees F.
In a medium sized bowl, combine the flour, psyllium powder (no
substitutes: flaxseed meal won't work), baking powder, salt and Swerve.
Add in the eggs and combine until a thick dough. Add boiling water into
the bowl. Mix until well combined. When you add the water the dough
will be very sticky but after mixing for a couple minutes it will firm
up.
Grease a large piece of parchment
with coconut oil spray and spread the dough out into a large rectangle
pressing with your fingers. You can spray some more spray on top of the
dough to help keep it from sticking to your fingers. Sprinkle cinnamon
and Swerve onto the rolled out rectangle. Press the cinnamon mixture
into the dough with your hands. Starting at one edge of the rectangle,
roll up tightly until you have a cylinder Cut into 8 - 2 inch rolls. Place onto a cookie sheet or into a cast iron skillet and bake for 45-55 minutes.
Meanwhile, make the frosting. Place
all ingredients into a medium sized bowl and combine until smooth.
Store in fridge (it will thicken overnight). Spread over cinnamon rolls.
Makes 8 servings.
ciasto
1 1/4 kubka ( 220ml) maki migdalowej ( lub 1/2 kubka maki kokosowej)
( dalam 1 kubek migdalowej i 1 lyzke kokosowej)
( dalam 1 kubek migdalowej i 1 lyzke kokosowej)
5 lyzej babki plesznik ( inne substytuty nie wchodza w rachube)
1 lyzeczka sody1 lyzeczka soli
2 lyzki xylitolu lub 1/2 lyzeczki stevii
2 jaja ( 4 jesli uzywamy maki kokosowej
(dodalam 3 przy kombinacji migdalowa+kokosowa)
1 kubek goracej wody(wrzatku)
(dodalam 3 przy kombinacji migdalowa+kokosowa)
1 kubek goracej wody(wrzatku)
do srodka
2lyzki cynamonu
1 lyzka xylitolu/fruktozy/odpowiednik stevii czy innego slodzika ( dalam cukier z kwiatow kokosowych- nierafinowany- ok 1 lyzki)
lukier/polewa6 lyzek serka homo lub innego bez dodatkow ( ew smietana kokosowa)
3 lyzki masla lub oleju kokosowego ( miekkiego, w temp pokojowej)
2 lyzki xylitolu/fruktozy /in slodzika
2 lyzki nieslodzonego mleka migdalowego
rozgrzac piekarnik do 179 st
W sredniej wielkosci misce wymieszac make, babke, sode, sol i slodzik.
Dodac jajka i wymieszac mikserem. Powstanie geste ciasto. Dodac wrzatek. Mieszac do calkowitego polaczenia. Poczatkowo bedzie dosc rzadkie, z czasem zacznie gestniec(kilka min)
Natluscic dobrze /spryskac olejek kokosowych w sprayu arkusz papiero do pieczenia.
rozlozyc na nim ciasto tworzac prostokat ( rozgniesc palcami na grubosc ok 1/2 cm)
PPosypac mieszanka cynamonu ze slodzikiem i zwinac w rulon. Pokroic na 8 czesci.
Rozlozyc na papierze do pieczenia lub w naczyniu zaroodpornym/zeliwnym
Piec ok 45-55 min
W miedzyczasie przygotowac polewe
Skladniki wymieszac na gladka mase. Przechowywac w lodowce ( najlepiej na noc)
Rozlozyc na papierze do pieczenia lub w naczyniu zaroodpornym/zeliwnym
Piec ok 45-55 min
W miedzyczasie przygotowac polewe
Skladniki wymieszac na gladka mase. Przechowywac w lodowce ( najlepiej na noc)
Green Bean Sushi and CHOLESTEROL | Maria's Nutritious and Delicious Journal
Green Bean Sushi and CHOLESTEROL |
a must_try with no doubt
"HEALTHIFIED" GREEN BEAN SUSHI
1/2 lb green beans, trimmed
3 hard-boiled large eggs, quartered
2 TBS Organic Spectrum mayonnaise
1/2 tsp grated lime or lemon zest
1/2 TBS fresh lime or lemon juice
1/3 cup minced scallions
15 thin slices nitrate free ham or prosciutto (about 7 by 3 inches)
Make hard boiled eggs. (TIP: I always boil 1 dozen when I bring mine home from the neighbor so I can have an easy snack in the fridge. My kids love Deviled Eggs!) Cook green beans in a large pot of boiling salted water (1 TBS salt per 2 quarts water), uncovered, until just tender, about 4 minutes. Drain and place into a ice cold water bath to stop cooking. Drain and pat dry.
Place the hard boiled eggs, mayonnaise, zest, lemon juice, scallions, 1/2 tsp pepper, and 1/4 tsp Celtic sea salt into a food processor and blend until smooth.
Place 3 slices prosciutto perpendicular to slats and slightly overlapping to form a large 9- by 7-inch rectangle on a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface.
Spread some of the egg mixture evenly across bottom half of prosciutto rectangle. Place the beans on egg side by side and end to end, overlapping ends, in 8 tight rows parallel to slats. Spread another tablespoon of the eggs over beans.
Roll up the sushi very tight using the mat. Transfer the roll, seam side down, to a cutting board. Trim the ends and cut crosswise into about 10 (3/4-inch) pieces. Repeat and cut 4 rolls. Turn pieces upright to serve. This recipe was inspired by Gourmet Magazine. Makes 10 serving
a must_try with no doubt
"HEALTHIFIED" GREEN BEAN SUSHI
1/2 lb green beans, trimmed
3 hard-boiled large eggs, quartered
2 TBS Organic Spectrum mayonnaise
1/2 tsp grated lime or lemon zest
1/2 TBS fresh lime or lemon juice
1/3 cup minced scallions
15 thin slices nitrate free ham or prosciutto (about 7 by 3 inches)
Make hard boiled eggs. (TIP: I always boil 1 dozen when I bring mine home from the neighbor so I can have an easy snack in the fridge. My kids love Deviled Eggs!) Cook green beans in a large pot of boiling salted water (1 TBS salt per 2 quarts water), uncovered, until just tender, about 4 minutes. Drain and place into a ice cold water bath to stop cooking. Drain and pat dry.
Place the hard boiled eggs, mayonnaise, zest, lemon juice, scallions, 1/2 tsp pepper, and 1/4 tsp Celtic sea salt into a food processor and blend until smooth.
Place 3 slices prosciutto perpendicular to slats and slightly overlapping to form a large 9- by 7-inch rectangle on a sushi mat with slats running crosswise or a 9-inch square of parchment paper on a work surface.
Spread some of the egg mixture evenly across bottom half of prosciutto rectangle. Place the beans on egg side by side and end to end, overlapping ends, in 8 tight rows parallel to slats. Spread another tablespoon of the eggs over beans.
Roll up the sushi very tight using the mat. Transfer the roll, seam side down, to a cutting board. Trim the ends and cut crosswise into about 10 (3/4-inch) pieces. Repeat and cut 4 rolls. Turn pieces upright to serve. This recipe was inspired by Gourmet Magazine. Makes 10 serving
EASY Maple Pumpkin Flan and MAGNESIUM MIRACLE | Maria's Nutritious and Delicious Journal
EASY Maple Pumpkin Flan and MAGNESIUM MIRACLE | Maria's Nutritious and Delicious Journal
looks lovely
to try later on !
HEALTHIFIED" PUMPKIN FLAN
5 eggs
1 cup pumpkin, canned
1 tsp cinnamon
1/4 tsp Celtic sea salt
1/4 tsp nutmeg
1/3 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 cup heavy cream (or coconut milk)
1 cup unsweetened almond milk
OPTIONAL: Nature's Hollow Maple Syrup
Preheat the oven to 325 degrees. Boil water in a tea kettle and set aside. Grease a large muffin tin or cake pan generously with coconut oil.
In a large bowl add the eggs and sweetener and mix gently. Add the rest of the ingredients and mix well but not frothy. Pour the egg mixture into the greased pan (or large muffin tin). Place the flan filled pan into the roasting pan (water bath). Put the two pans into the preheated oven and add boiling water an inch or two up the sides of the custard pan. Cooking the custard surrounded by the water is called bain-marie. It distributes the heat more evenly. Cook the pumpkin flan for 45 minutes in a 325 degree oven. Check for doneness by inserting a sharp thin knife into the center of the flan. If it comes out clean it is done. If desired, top with Nature's Hollow Syrup. Makes 8 servings.
looks lovely
to try later on !
HEALTHIFIED" PUMPKIN FLAN
5 eggs
1 cup pumpkin, canned
1 tsp cinnamon
1/4 tsp Celtic sea salt
1/4 tsp nutmeg
1/3 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1 cup heavy cream (or coconut milk)
1 cup unsweetened almond milk
OPTIONAL: Nature's Hollow Maple Syrup
Preheat the oven to 325 degrees. Boil water in a tea kettle and set aside. Grease a large muffin tin or cake pan generously with coconut oil.
In a large bowl add the eggs and sweetener and mix gently. Add the rest of the ingredients and mix well but not frothy. Pour the egg mixture into the greased pan (or large muffin tin). Place the flan filled pan into the roasting pan (water bath). Put the two pans into the preheated oven and add boiling water an inch or two up the sides of the custard pan. Cooking the custard surrounded by the water is called bain-marie. It distributes the heat more evenly. Cook the pumpkin flan for 45 minutes in a 325 degree oven. Check for doneness by inserting a sharp thin knife into the center of the flan. If it comes out clean it is done. If desired, top with Nature's Hollow Syrup. Makes 8 servings.
grain free grissini
recipe by Maria
BASE RECIPE:
1 cup blanched almond flour
1 TBS coconut flour
1 TBS unflavored whey protein powder
1 tsp baking powder/soda
1/2 tsp Celtic sea salt
FLAVOR IDEAS:
TOMATO BASIL: Add 4 TBS marinara sauce, 4 TBS fresh chopped basil
CILANTRO LIME: Add 4 TBS lime juice, 1/4 cup fresh chopped cilantro
COCONUT CURRY: Add 4 TBS coconut milk, 1 1/2 TBS green curry paste
cucumber brine & garlic- 4 tbsps
Preheat the oven to 300 degrees F. In a medium sized bowl, mix the base ingredients until well mixed. Add in your favorite flavor ingredients. Mix until the dough is very dense and a tiny bit sticky. Wet your hands and roll out into long bread-stick shapes. Place the sticks on a greased piece of parchment and place on a cookie sheet or place the sticks right onto a pizza stone (using a pizza stone helps to absorb moisture and makes the bread-sticks nice and crisp). Bake for 20 minutes or until light golden. Turn oven off and keep them in the oven for another 10 minutes to crisp up. Makes 8 servings.
Preheat the oven to 300 degrees F. In a medium sized bowl, mix the base ingredients until well mixed. Add in your favorite flavor ingredients. Mix until the dough is very dense and a tiny bit sticky. Wet your hands and roll out into long bread-stick shapes. Place the sticks on a greased piece of parchment and place on a cookie sheet or place the sticks right onto a pizza stone (using a pizza stone helps to absorb moisture and makes the bread-sticks nice and crisp). Bake for 20 minutes or until light golden. Turn oven off and keep them in the oven for another 10 minutes to crisp up. Makes 8 servings.
PS
we rolled ours in sesame seed, chopped oregano, poppyseed, added powdered spinach, hemp oil, chia seeds, garlic powder and onion powder, tabasco, black pepper ( for various flavours )
High View's "HEALTHIFIED" Dip
1/4 cup butter, softened
1/4 cup cream cheese
2 TBS fresh chopped chives
1/2 tsp salt
OPTIONAL: add 1 1/2 TBS green curry paste
In a medium mixing bowl, combine all ingredients until smooth. Place in a cute serving dish to dip bread sticks into.
High View's "HEALTHIFIED" Dip
1/4 cup butter, softened
1/4 cup cream cheese
2 TBS fresh chopped chives
1/2 tsp salt
OPTIONAL: add 1 1/2 TBS green curry paste
In a medium mixing bowl, combine all ingredients until smooth. Place in a cute serving dish to dip bread sticks into.
1 kubek (220ml) maki migdalowej
1 lyzka maki kokosowej
1 lyzka serwatki w proszku ( lub bialko kurze w proszku)
1 lyzeczka sody
1/2 lyzeczki soli
plynne dodatki smakowe:
Pomidory z bazylia: 4 lyzki sosu marinara i 4 lyzki siekanej bazylii
limonkowy z kolendra: 4 lyzki soku z limonki i 1/4 kubka swiezej kolendry
kokosowe curry: 4 lyzki mleka kokosowego i 1 1/2 lyzki zielonego curry
czosnkowo- ogorkowe: 4 lyzki zalewy ogorkowej ( z ogorkow kiszonych) i 2 zabki czosnku
inne opcje: 4 lyzki dowolnego plynu ( woda, mleko, mleko migdalowe i dowolne ziola,przyprawy ( suszona cebula, suszone pomidory, tymianek, rozmaryn,szczypiorek, cayenna, pieprz czarny, wedzona papryka, oliwki, proszek szpinakowy, spirulina, tabasco, oregano itp)
opcjonalnie do obtaczania :
mak bialy lub niebieski, sezam bialy lub czarny, mielone orzechy, migdaly, maka migdalowa, pekanowa, nasiona chia, siemie lniane,
Rozgrzac piekarnik do 150C
W sredniej wielkosci naczyniu wymieszac skladniki podstawowe. Dodac dowolny plyn i dodatki smakowe. Wymieszac do momentu uzyskania ciasta.Odrywac male kawalki i rolowac w rekach ( w razie potrzeby zmoczyc dlonie woda)
Obtaczac w dowolnie wybranych nasionach/orzechach itp
ukladac na papierze do pieczenia lub na kamieniu do pieczenia pizzy ( rozgrzanym uprzednio)
Piec ok 20 min na zloty kolor. Wylaczyc piekarnik i pozostawic w nim paluszki przez kolejnych 10 min
dip
1/4 kubka masla(zmiekczonego)
1/4 kubka serka ( gladki, naturalny typu twarozek wiejski, homo, philadelphia, quark, mascarpone, ricotta
2 lyzki swiezo posiekanego szczypiorku
1/2 lyzeczki soli tsp salt
ew lyzeczka soku z limonki lub cytryny
wymieszac na gladka mase
Gulasz segetynski ( sourcrautand port goulash )
gulasz segetynski by Lea ( heathied)
adapted to grain free diet
adapted to grain free diet
Tuesday 9 October 2012
Saturday 6 October 2012
pizza tonight/ Quiche lorraine
Sometime ago we made this Quiche Lorraine by Maria and it came out perfect, so I decided, it may also work well as a pizza dough ..and it did!
Maria`s Quiche Lorraine recipe
In this recipe, I swapped out the heavy cream and used my cheese sauce recipe which uses broth and a little cream cheese instead of heavy cream and cheese. This adds a ton of flavor without adding any starch!
CRUST: ( I doubled the ingredients to suit our needs)
3 cups blanched almond flour
3 cups freshly grated Parmesan cheese
1/2 tsp Celtic sea salt
2 egg
SWISS SAUCE:
2 TBS butter
1 cup chicken/beef broth
2 cup grated Swiss cheese
8 oz cream cheese
2 tsp Celtic sea salt
FILLING:
24 slices bacon
Cheese Sauce (from above)
2/3cup minced leeks (less starch than onions)
8 eggs, beaten
1 1/2 tsp Celtic sea salt
1/4 tsp cayenne pepper
Preheat the oven to 325 degrees F. For the tart shell, combine the flour, cheese and salt and mix well.
Add the egg and mix until the dough is well combined and stiff. Press pie crust into pie dish or tart pan. Bake the crust for 12-15 minutes, or until it starts to lightly brown.
To make the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add in the rest of the ingredients and combine; season with the salt and pepper.
Meanwhile, place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, into pastry shell. In a medium bowl, whisk together cheese sauce, leeks, eggs, salt and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. Makes 8 servings.
3 cups freshly grated Parmesan cheese
1/2 tsp Celtic sea salt
2 egg
SWISS SAUCE:
2 TBS butter
1 cup chicken/beef broth
2 cup grated Swiss cheese
8 oz cream cheese
2 tsp Celtic sea salt
FILLING:
24 slices bacon
Cheese Sauce (from above)
2/3cup minced leeks (less starch than onions)
8 eggs, beaten
1 1/2 tsp Celtic sea salt
1/4 tsp cayenne pepper
Preheat the oven to 325 degrees F. For the tart shell, combine the flour, cheese and salt and mix well.
Add the egg and mix until the dough is well combined and stiff. Press pie crust into pie dish or tart pan. Bake the crust for 12-15 minutes, or until it starts to lightly brown.
To make the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add in the rest of the ingredients and combine; season with the salt and pepper.
Meanwhile, place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, into pastry shell. In a medium bowl, whisk together cheese sauce, leeks, eggs, salt and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. Makes 8 servings.
Spod:( podwoilam skladniki na nasze potrzeby)
3 kubki mielonych migdalow
3 kubki swiezo startego parmezanu
1/2 lyzeczki soli
2jajka
Sos szwajcarski
2 lyzki masla
1 kubek wywaru miesnego ( wolowego lub z kurczaka)
2 kubki startego sera szwajcarskiego
4 lyzki serka kremowego
2 lyzeczki soli
wklad:
24 plasterki bekonu
sos serowy ( jak powyzej)
2 zmielone pory
8 jaj roztrzepanych
1/4 lyzeczki cayenna
wlaczyc piekarnik i rozgrzac do temp 170
przygotowac spod
wymieszac make migdalowa, ser i sol
Dodac jajka i wymieszac
Dodac jaja
wymieszac wyrabiajac ciasto
wylozyc ciastem przygotowane naczynie zaroodporne
Podpiec 12-15 min na zloty kolor
sos serowy:
roztopic maslo, dodac reszte skladnikow,doprawic do smaku
3 kubki swiezo startego parmezanu
1/2 lyzeczki soli
2jajka
Sos szwajcarski
2 lyzki masla
1 kubek wywaru miesnego ( wolowego lub z kurczaka)
2 kubki startego sera szwajcarskiego
4 lyzki serka kremowego
2 lyzeczki soli
wklad:
24 plasterki bekonu
sos serowy ( jak powyzej)
2 zmielone pory
8 jaj roztrzepanych
1/4 lyzeczki cayenna
wlaczyc piekarnik i rozgrzac do temp 170
przygotowac spod
wymieszac make migdalowa, ser i sol
Dodac jajka i wymieszac
Dodac jaja
wymieszac wyrabiajac ciasto
wylozyc ciastem przygotowane naczynie zaroodporne
Podpiec 12-15 min na zloty kolor
sos serowy:
roztopic maslo, dodac reszte skladnikow,doprawic do smaku
Podsmazyc lyb zgrillowac bekon na chrupiaco
odlozyc na papier by usunac czesc tluszczu , nastepnie pokroic na male kawalki
Rozlozyc rownomiernie na podpieczonym spodzie
W sredniej wielkosci miscie wymieszac/ubic dobrze sos serowy i warzywa, jaja, przyprawy
Wylac na spod quiche
Piec 15 min
Zmniejszyc temp do 150C i piec dodatkowo przez 30 min. Odstawic na 10 min po wyjeciu z piekarnika
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