Wednesday 23 May 2012

Czekoladowe espresso - Przepis




Source: Kwestia Smaku






Double chocolate espresso


base:
5 egg whites
 xylitol -2 tbsps
cocoa- 2 tbsp
butter( melted)-2 tbsp
almond meal- approx 1/2 cup
cocoa liquor 1 largish lump
coffee -strong cooled- approx 2 tbsp


cream
 5 egg yolks
cocoa liquor 1 lump
xylitol- 2 tbsp
butter- 1 tbsp
strong coffee -2 tbsp
mascarpone cheese- 2 packs






Drying herbs





Sage



Smoothie again - fruity fresh



natural yogurt
mixed berries
whey protein powder
goat`s milk
stevia
spirulina
astragalus
olive leave powder
maca
mixed nuts powder





Spicy prawns and feta cheese


prawns
soured cream
 lime juice/lemon juice and rind
 parsley
red pepper
ginger root
chili powder/chili peppers
salt, pepper




Cheesy wraps ( brie and parma ham)






Thursday 17 May 2012

Flourless Chocolate Torte with Mascarpone and Raspberries (Low Carb and Gluten Free)

 Flourless Chocolate Torte with Mascarpone and Raspberries (Low Carb and Gluten Free):

'via Blog this'


 and this, perhaps...

photo source: All Day I Dream About Food

Tiramisu Chocolate Cups (Low Carb and Gluten-Free)

Tiramisu Chocolate Cups (Low Carb and Gluten-Free):

                 

                                         Will have to test tomorrow for Miss E`s Birthday

photo courtesy of All Day I Dream about Food


Boeuf Bourguignon


Ingredients
 2 lb (900 g) braising steak, cut into 2 inch (5 cm) squares
 3 tablespoons olive oil
 1 medium onion, sliced
 15 fl oz (425 ml) red Burgundy (or other red wine or dry cider)
( or try using red grape juice)
 2 cloves garlic, chopped
 2 sprigs fresh thyme
 1 bay leaf
 12 oz (350 g) shallots
 2 x 130 g packs cubetti pancetta or 225 g smoked or unsmoked streaky bacon, bought in one piece, then cut into cubes
 4 oz (110 g) dark-gilled mushrooms, cut into chunks
 salt and freshly milled black pepper
 Pre-heat the oven to gas mark 1, 275°F (140°C).


Optional: carrots, wild garlic

Method

Bring 1¼ tablespoons of the oil to sizzling point in the casserole or pan and sear the beef, a few pieces at a time, to a rich, dark brown on all sides. Using a slotted spoon, transfer the meat to a plate as it browns.Next add the sliced onion to the casserole and brown that a little too.
Now return the meat to the casserole or pan and sprinkle in the flour, stirring round to soak up all the juices. Then gradually pour in the Burgundy, again stirring all the time. Add the chopped garlic, herbs and seasoning, put the lid on and cook very gently on top of the stove (if the heat is not low enough, use a diffuser). Or transfer to the oven – either way it will take 2 hours.
Then, using a bit more olive oil,fry the shallots and bacon in a small frying pan to colour them lightly. Add to the casserole, together with the mushrooms, then put the lid on and cook for a further hour. The French accompaniment of potatoes boulangères and green salad would be good with this, or else tiny new potatoes and ratatouill
  





Tuesday 15 May 2012

Brand new arrivals

               
                               Proud new parents and their newborn brood 16 +  ducklings



Asparagus season







Salmon with Ramsons

salmon fillet
 1 large onion finely dices
ramsons
red pepper (optional)
butter/olive oil
single cream
lemon juice +lemon rind from 1 lemon ( organic, unwaxed)
black pepper, salt to taste

heat 20g of butter in a frying pan. Add diced onions and fry, stirring now and then, for 1-2 minutes. 
Add cream, diced red pepper and chopped Ramsons , season with salt and pepper and simmer on low heat until tender

 Place salmon fillet in oven proof dish, drizzle with lemon juice and cover with creamy sauce
 Place in the oven and bake in 160C until the wish is done
 Garnish with grated lemon rind







 The salmon will be very tender and moist as well as full of flavour



Ramsons and asparagus tart

crust

1 cup almond four
1 tbsp coconut flour
2 tbsp psyllium husks
 1 tbsp whey powder
1 tbsp coconut oil/ butter
1 tbsp onion powder
1 egg
1/2 tsp baking soda
 pinch of salt

 Heat the oven to 180C
using the above ingredients,  make a pastry 
Once done, take an oven proof tart/flan dish, grease it lightly and layer with the pastry
 Place in the oven  and bake until golden brown
  In meantime prepare the topping

topping

1 onion ( diced)
single cream -1/2 cup
grated cheddar cheese- 1 cup
ricotta cheese- 2 tbsp
3 eggs
butter/olive oil
chopped ramsons -1 cup
blanched asparagus- 8-10 
salt, pepper to taste

optional 

chopped red pepper
blanched broccoli
 max 1 cup in total

 grated parmesan

heat butter/olive oil
fry diced onion on low heat for 2-3 min
add cream, ramsons and seasoning and simmer for a few minutes
 take off the heat
whisk the eggs+ ricotta cheese+ grated cheddar and combine with creamy mixture
Spread over the top of pre-baked crust , garnish with asparagus and other vegetables and replace to the oven
You can also top up with grated parmesan cheese
bake until done  ( approx 15-20 min) in 160 C