Madras curry paste ( homemade)

 Madras curry mix is usually widely available in  additive free, low carbs version, but in case you cannot get gold of the above, you can prepare your very own healthy paste


 Recipe source

2 1/2 tablespoons coriander seeds, dry-roasted and ground
1 tablespoon cumin seed, dry roasted and ground
1 teaspoon brown mustard seeds
1/2 teaspoon cracked black peppercorns
1 teaspoon chili powder (such as cayenne.......not the SW seasoning..)
1 teaspoon ground turmeric
2 crushed garlic cloves
2 teaspoons grated fresh ginger
3 -4 tablespoons white vinegar  ( or apple cider vinegar) ( skip the vinegar if preparing dry curry mix to be used instantly)

Directions:


Put all ingredients except vinegar into small bowl and mix together well.

Add the vinegar and mix to a smooth paste.

Keep for up to one month in an airtight container in fridge.

Polish_pls

2 1/2 lyzki nasion kolendry ( suchych i zmielonych)
1 lyzka kminu rzymskiego ( nasion)- suchych, zmielonych
1 lyzeczka brazowych nasion musztardy
1/2 lyzeczki mielonego pieprzu
1 lyzeczka chilli ( np cayenna czy innego w czystej postaci)
1 lyzeczka kurkumy
2  zabki czosnku- zmiazdzone
2 lyzeczki startego korzenia imbiru
3 -4 lyzki octu spirytusowego ( wole  jednak jablkowy albo wcale jesli mikstura do natychmiastowego uzycia)

 

 

 

                                                    

Sposob przygotowania


wszystkie skladniki ( poza octem) wymieszac dokladnie

Dodac ocet ( opcjonalnie) i wymieszac na gladka paste

 Jesli z dodatkiem octu, mozna przechowywac w lodowce w szczelnym pojemniku przez okolo miesiac.

Rogan Josh

source: Good Food

Ingredients

• 2 onions , quartered
• 4 tbsp sunflower oil ( olive oil)
• 4 garlic cloves , finely crushed
• thumb-size piece fresh root ginger , peeled and very finely grated
• 2 tbsp Madras curry paste( sugar, wheat, corn free or make your own if healthy option not available)
• 2 tsp paprika
• 1 cinnamon stick
• 6 green cardamom , bashed to break the shells
• 4 cloves
• 2 bay leaves
• 1 tbsp tomato purée
• 1kg lean leg of lamb , cut into generous cubes
• 150ml Greek yogurt
• chopped coriander , to garnish

1. Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.
2. Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
3. Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander.

Polish_pls

Ingredients

• 2 cebule  pokrojone w cwiartki
• 4 lyzki oliwy
• 4 zabki czosnku ( drobno posiekanego
• ok 1 cm swiezego imbiru ( obranego i startego)
• 2 lyzki curry Madras ( bez cukru, maki, kukurydzy itp w skladzie ew wlasna mieszanka)     ewentualnie uzyc wlasnej
• 2lyzeczki papryki
• 1 laska cynamonu
• 6 `torebek` zielonego kardamonu ) -usunac luski i rozgniesc w mozdzierzu
• 4 gozdziki 
• liscie laurowe2
• 1 lyzka puree pomidorowego lub sos pomidorowy z 4-5 duzych pomidorow
• 1kg chudej jagnieciny ( udziec)- pokrojonej na wieksze kawalki
• 150ml jogurtu greckiego
• pare galazek posiekanej kolendry

 

sposob przygotowania

1. cebule posiekac drobniej w malakserze.
    Podsmazyc  na oliwie na zloty kolor ( w zeliwnym naczyniu,  pod przykryciem, mieszajac od czasu do czasu)
2. Dodac czosnek i imbir, podsmazyc ok 5 min dodatkowo. 
3. dodac paste curry ( lub wlasna mieszanke) i pozostale przyprawy + sos pomidorowy. Podgrzewac ok 30 sek.
4. Dodac mieso dolewajac ok 300 ml wody. Wymieszac dobrze, zmniejszyc ogien i dodac jogurt 
5. Gotowac na wolnym ogniu pod przykryciem przez ok 40-60 min ( do miekkosci, sos powinien zgestniec)

rusty hinge

photo by Rusty Hinge

rusty hinge

 one more beuatiful and inspiring  home decor blog 

Migonis Home home decor

Migonis Home

  home makeovers, decor, ideas 

photo by Migonis Home

   Beautiful decor ideas by Jen

Chocolate Raspberry French Macaroons

Chocolate Raspberry French Macaroons | Maria's Nutritious and Delicious Journal

MACAROONS:
2 cups blanched almonds  ( or ready almond meal)
3 large egg whites
3/4 tsp Celtic sea salt
3 TBS Swerve (or Erythritol)  ( I used xylitol)

GANACHE:
3 oz unsweetened chocolate, finely chopped
1/3 cup vanilla almond milk (or heavy cream)
Swerve or stevia glycerite (to taste)
1 TBS coconut oil or butter, softened
1/16 tsp raspberry extract

Place 1/2 cup Swerve or erythritol in a coffee grinder/food processor and blend until a fine powder.

Macaroons: Line 2 baking sheets with parchment paper. Pulse almonds with 1/2 cup Swerve in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl (or use blanched almond flour).

In another bowl, beat egg whites with an electric mixer at medium speed until they just hold soft peaks. Add Swerve and salt, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.) Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes. Preheat oven to 300°F. Bake cookies for 20-30 minutes or until crisp and edges are just slightly darker. Cool completely on sheets on racks, about 30 minutes.

GANACHE: Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add coconut oil or butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies. Makes 24 sandwich cookie

  My version of nowhere near as  yummy  as I skipped Ganache but still, it tasted good!

   Polish_pls

Makaroniki

 ( niskoweglowe, dietetyczne)

2 szkl ( szkl=220ml) maki migdalowej ( lub mielonych migdalow)

 3 lyzki ksylitolu ( inny cukier naturalny o niskim IG z wyjatkiem fruktozy, agawy)

3 duze jaja ( bialka)

3/4 lyzeczki soli ( celtycka morska lub rozowa himalajska najlepiej)

 przygotowac blache ( wylozyc papierem)

 bialka ubic z  sola, dodajac pod koniec cukier

Polaczyc z maka migdalowa ( delikatnie mieszajac)

 Napelnic masa woreczek do dekoracji ciast/ inne oprzyrzadowanie z duzymi otworami), torebka foliowa z odcietym rogiem tez ujdzie. Usunac powietrze, i dobrze zakrecic.

 Wyciskac  na papierze `bezy`zachowujac odleglosc ok 4 cm

Pozostawic w temp pokojowej pzrez ok 30 min ( az powierzchnia przestanie sie `kleic`)

Ustawic piekarnik na 150C

 Piec pk 20-30 min

 Wyjac i odstawic do wystygniecia  ( przelozone z papierem na metalowa kratke)

na ok 30 min

GANACHE:

ok 100g gorzkiej czekolady 100% ( lub surowca kakaowego)

1/3 szkl  mleka migdalowego ( lub gestej smietany)

1 lyzka masla lub oleju kokosowego ( zmiekczonego)

doslodzic do smaku stevia ,ksylitolem czy in naturalnym cukrem o niskim IG

 ekstrakt malinowy ( naturalny! )

 Czekolade stopic ze smietana i cukrem w metalowej misce nad goraca kapiela wodna ( mieszajac , woda pod spodem nie powinna wrzec zbyt mocno, a miska nie powinna dotykac jej powierzchni)

Zdjac z garnka, dodac  tluszcz i ekstrakt

Odstawic do calkowitego wystygniecia i stezenia

 Delikatnie odkleic ciastka pd papieru.

Laczyc po dwa sklejajac ganache ( ok 1/2 lyzeczki na kazde)

 Moja wersja na pierwszy rzut byla skromniejsza( bez ganache) i nieco zmodyfikowana ( dalam wiorki kokosowe i troche maki kokosowej)

 Zostaly mi bialka po produkcji custard wiec postanowilam je na szybko zuzytkowac 

 

Maria`s healthied biscotti & custard

   source : Maria`s Nutritious and Delicious Journal "HEALTHIFIED" CUSTARD
6 large egg yolks
1/2 cup unsweetened almond milk  ( I used goat`s milk but, I believe any milk will do)
1/4 cup Swerve (or erythritol and 1/4 tsp stevia glycerite) ( I used 3 tbsp xylitol)
1/4 cup butter or coconut oil, melted

Whisk egg yolks, milk, and sweetener in medium metal bowl to blend. Slowly mix in the melted butter so the eggs don't cook unevenly. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon). Remove mixture from over water. Serve warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Rewhisk before serving.) Makes 4 servings ( so I doubled the ingredients for our large family :) )

 BISCOTTI
1/3 cup coconut oil or butter, softened
1/2 cup Swerve (or Erythritol and 1/2 tsp stevia glycerite)  ( I substituted with xylitol)
2 eggs
1 tsp rum extract
2 cups almond flour
2 tsp baking powder  ( or soda)
2 TBS espresso powder
OPTIONAL:
1/2 cup ChocoPerfection bar, chopped  ( raw cocoa liquor pieces work well)
1/4 cup chopped nuts  ( I used pecans)

Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper. In a large bowl, cream together the butter and sweetener until smooth. Beat in the eggs one at a time, then stir in the rum extract. Combine the almond flour, baking powder and espresso powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate pieces and nuts. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.

Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container. Makes 30 biscotti.

 

Polish_pls:)

_______________________________

Custard - Krem angielski

wersja nisko-weglowa

 

6 duzych jaj (zoltka)
1/2 szkl ( 220ml objetosci )  mleka ( nieslodzone migdalowe,  zwykle, krowie,kozie, dowolne)

3 lyzki ksylitolu  ( lub innego  naturalnego slodzika o niskim IG- nie fruktoza, syrop z agawy)
1/4 szkl. masla/oleju kokosowego- rozmiekczonego, stopionego
 opcjonalnie : dobry ekstrakt np waniliowy, bananowy

Ubic zoltka ze slodzikiem. Dodac mleko, ekstrakt.
Powoli dodac stopiony tluszcz ( stopniowo i ostroznie, zwlaszcza jesli tluszcz nadal dosc cieply)
Metalowa miske z masa jajeczna ustawic w kapieli wodnej i stopniowo podgrzewac mieszajac dosc intensywnie  az masa zacznie gestniec. Temp powinna osiagnac ok 60C i utrzymac sie przez co najmniej 3 min . W sumie mieszac ok 5 min lub do momentu az masa pokryje dobrze spod lyzki i nie bedzie z niej sciekac.
 Odstawic. Podawac na cieplo lub schlodzone. Jesli schlodzone, mozna przygotowac 1 do 3 dni wczesniej i przechowywac w lodowce
Wymieszac przed podaniem.
 

 

BISCOTTI

 

 ( wersja nisko-weglowa, bezmaczna)

1/3szkl ( szklanka=220ml objetosci) miekkiego masla lub oleju kokosowego
3 lyzki ksylitolu ( inny naturalny skodzik o niskim IG, z wyjatkiem fruktozy, syropu z agawy)
2 jajka
1 tlyzeczka dobrego ekstraktu rumowego ( nie aromat! )
2 szkl maki migdalowej ( mielonych migdalow)
2 lyzeczki sody
2 lyzki  espresso
OPCJONALNIE
1/2 szkl kawalkow gorzkiej czekolady ( bez cukru) - surowiec kakaowy jest idealny
1/4 szkl siekanych orzechow ( uzylam pekanu)

Piekarnik nagrzac do 190 C.
 Natluscic blachy lub wylozyc papierem do pieczenia
 W duzej misce ( ja uzylam miksera do tego) wymieszac maslo ze slodzikiem- na gladka mase. Dodac jajka, stopniowo po jednym i ekstrakt rumowy
Make migdalowa polaczyc z soda i espresso, dodac stopniowo do masy .
Mieszac do pelnego polaczenia
Dodac czekolade, orzechy i wymieszac
 Podzielic na dwie czesci
 Z kazdej uformowac dlugi  `bochenek` o wymiarach ok ok 25x5x3cm.
Posmarowac zoltkiem z woda
 Piec  20-25 min.
Wyjac i odstawic do przestygniecia ( ok 30 min)
 Uzywajac ostrego noza z pilka, kroic po skosie na kromki grubosci ok 2,5 cm
Rozlozyc ponownie na blachach, tym razem na boku i podpiekac kazda strone ok 10-15 min
 Odstawic do wystygniecia. Mozna przechowywac w szczelnym pojemniku w suchym miejscu.

Vegetables « EatsReadsThinks

Vegetables « EatsReadsThinks
 vegetables dishes recipes

Katie Clare- healthy info and recipes

Katie Clare

 useful and healthy info 
 Mostly about fermented, raw food, gut flora, beneficial bacteria etc
 Also recipes: fermented ketchup, raw, fermented relish and many more

Paper and wood- Scandinavian style

                                           a few wooden shapes made by M and the children

                                              and there is lots more ready and in making  :)

My Panduro order finally arrived!!!

  All the way from Sweden!

I couldn`t wait

 40 m of Tilda fabric ( sale bargain), decorative paper tapes, paper, stencils, fabric/wood ink bads and many more

Some intended to be used for next Christmas crafts but most  will be tried and tested asap

 In fact, we already started

Sleepy faces - random :)

  

                                              Junior sometimes still joining us in the morning:)

some serious stirs

bed time faces

Creative family evening ( our Sunday tradition)

Rice free, low carbs sushi again

                            We really enjoy this riceless :) sushi and it becomes our regular  top treat

 Basic ingredients

 but you can adapt and pick and choose your fave ingredients ( as long as they are low carbs, grain free)

Recently, we tried a simple mixture of finely sliced cabbage ( white cabbage or chinese leaf will work well) ,  carrots julienne and spring onion seasoned with sesame oil, Tamari and balsamic vinegar
 It worked well with raw salmon and cucumber

 other options

 blanched french beens

raw avocado

celery sticks

caviar

prawns, crab meat, squid

peppers

cauliflour `rice`
 green bean read more 

 

caramel macadamia waffles

  very quick dinner/breakfast solution

 regular waffles
( see basic recipe below)

simple caramel and macadamia paste filling

whipped cream, dried apples and cinnamon

 waffles ( for approx 16)

6 eggs

1 cup buttermilk ( more if too thick)

2 cups almond flour( more if needed)

2 TBSP coconut flour

1 TBSP whey protein powder( unflavoured )

 1 TBSP flaxseed meal

1 TBSP coconut oil ( softened)

 1 tsp soda

 1/4 tsp salt

 pure extract ( vanilla, maple, or any of your choice)

 Blend all the ingredients together

 Bake waffles in waffle iron

I used left overs of a simple caramel (butter+xylitol+ double cream)
 if needed, see brownies recipe for directions

After cooling a little, mixed in approx 2 TBSP macadamia paste ( it works well with any other nut paste).
 Used spreading evenly on one waffle and covering with an other.
 Topped with lightly sweetened whipped cream, `sprinkling` home made dehydrated apples  and cinnamon on the top.

 Et, voila!!

Peanut caramel brownies again

 

Very popular and highly appreciated even by high-carbers ;-)

Regular peanut flour/almond flour brownie base and lovely caramel cream ( low carbs)

Recipe   -this is my own adaptation of  high carbs recipe by Kwestia Smaku