Double chocolate espresso

 from my previous recipe

Spaghetti squash Italian style

 with tomato sauce, parmesan, capers, basil

An Aussie With Crohns: Marinara Pizza (Paleo & SCD)

An Aussie With Crohns: Marinara Pizza (Paleo & SCD)

The Best Pesto Recipe!

How To Grow Basil & The Best Pesto Recipe!

Ingredients

• 2 cups fresh basil leaves, packed
• 1/4 cup shredded parmesan
• 1/2 cup olive oil
• 3 tbsp raw walnuts or pine nuts ( almonds work fine too)
• 3 cloves of garlic, minced

Instructions

1. Place all ingredients in food processor and blend until well blended.

Zucchini Pizza

Zucchini Pizza

Eggs Benedict

  following Maria`s recipe

Wheat free lasagne

 with courgette `noodles` layers

Italian Pillow Cookies

Italian Pillow Cookie

  Just made those tonight. Very yummy!!

 Even without icing. And the filling is perfect

"HEALTHIFIED" ITALIAN PILLOW COOKIES

1/2 cup butter

1/2 cup cream cheese

3/4 cup confectioners Swerve (or powdered erythritol and 1 tsp stevia glycerite)

1/4 tsp baking powder

1 egg

1 tsp extract (orange/lemon/vanilla/almond)

1/2 tsp Celtic sea salt

2 cups blanched almond flour

1/4 cup coconut flour

FILLING

1/2 lb walnuts (or pecans/macadamia nuts/almonds)

2 TBS butter or coconut oil

1/2 cup Swerve (or erythritol and 1/2 tsp stevia glycerite)

1 tsp cinnamon

2 egg whites

ICING

1 cup confectioners' Swerve (or powdered erythritol and 1 tsp stevia glycerite)

1 tsp almond extract (or other extract... orange maybe!)

2 TBS unsweetened almond milk

Preheat oven to 300 degrees F. In a large bowl, cream the butter and the cream cheese for 1 minute. Add the natural sweetener and continue mixing until creamy. Add the egg, extract and salt and mix again. Stir in the flours, baking powder and salt. Combine until smooth. Refrigerate until ready to use.

To make the filling, either process the nuts through a food processor until finely chopped (just a little larger than all-out ground), or chop by hand. Combine the chopped nuts with the natural sweetener and cinnamon and then add in the melted butter or coconut oil. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well.

Roll out a piece of dough into a rectangle on a greased piece of parchment paper, measuring about 6 inches by 18 inches. Spread ¼ of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet. Bake for 15-20 minutes or until the tops are just slightly starting to turn brown. Cool completely. Repeat with the remaining pieces of dough and remaining filling. Once the cookies are cooled, prepare the icing by mixing together the confectioners' Swerve, extract, and enough milk to achieve the desired consistency. You'll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container.  Makes 32 servings.

                                            Polish_pls

 Wloskie ciastka `poduszki`

1/2 kubka masla 

( kubek= 220ml)

1/2 kubka serka twarogowego ( ricotta, mascarpone czy inny bez dodatkow)

3 lyzki xylitolu czy odpowiednik innego naturalnego cukru o niskim IG ( z wyjatkiem fruktozy, syropu z agawy)

1/4 lyzeczki sody

1jajko

1 lyzeczka naturalnego ekstraktu ( migdalowy, pomaranczowy, cytrynowy lub inny)

1/2soli wysoko mineralowej ( celtycka, himalajska)

2 kubki maki migdalowej (mielonych migdalow)

1/4 kubka maki kokosowej

nadzienie

ok 300g drobno siekanych orzechow ( wloskie, macadamia, pekan, migdaly czy inne)

2 lyzki masla lub oleju kokosowego

2 lyzki ksylitolu lub innego cukru ( j/w)

1 lyzeczka cynamonu

2 bialka

lukier

4 lyzki xylitolu ( lub j/w)

1 lyzeczka ekstraktu migdalowego ( naturalny) lub innego

2 lyski nieslodzonego mleka migdalowego ( lub smietany)

Piekarnik ustawic na 150 C
W duzej misce utrzec maslo i serek ( przez ok minute, na gladka mase)
Dodac cukier i znowu wymieszac na gladko.  Dodac jajko i ekstrakt  mieszajac ciagle.
W osobnym naczyniu wymieszac maki z soda i sola. Dodac stopniowo do masy maslanej
Wymieszac dokladnie.
 Odstawic do lodowki

Nadzienie
orzechy posiekac dosc drobno ( ja wymieszalam mielone orzechy wloskie z pekanem grubiej posiekanym w malakserze).
Doslodzic i dodac cynamon i stopiony tluszcz
 Wymieszac dokladnie na jednolita mase i powoli dodac lekko roztrzepane bialka
Ponownie wymieszac do polaczenia

 Ciasto wyjac z lodowki
ok 1/4 wylozyc na papier do pieczenia rozlozony na stolnicy.
 Rozwalkowac ( mozna rowniez przez papier rozlozony na gorze) na prostokat o bokach ok 10 cm x 30cm
1/4 nadzienie rozlozyc na ciescie zostawiajac miejsce wokol calego obwodu
Zwinac  (wzdluz dluzszego boku ) i pokroic pstrym nozem na plastry grubosci ok 2,5 cm
Rozlozyc na wylozonej papierem blasze i piec ok 15-20 min na zloto-brazowy kolor.
 Wyjac i odstawic do wystygniecia.
 To samo z reszta ciasta.
 Gotowe ciastka polukrowac

lukier
 wymieszac cukier z ekstraktem i mlekiem ( tylko tyle by uzyskac stosowna konsystencje)


Roll out a piece of dough into a rectangle on a greased piece of parchment paper, measuring about 6 inches by 18 inches. Spread ¼ of the nut filling onto the dough, leaving a small border around the perimeter of the dough. Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet. Bake for 15-20 minutes or until the tops are just slightly starting to turn brown. Cool completely. Repeat with the remaining pieces of dough and remaining filling. Once the cookies are cooled, prepare the icing by mixing together the confectioners' Swerve, extract, and enough milk to achieve the desired consistency. You'll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container.  Makes 32 servings.

Panna cotta espresso

Recipe source

Ingredients

• 285ml/11fl oz double cream
• 210ml/7½fl oz full-fat milk
• 1 vanilla pod
• 4 leaves gelatine
• 1 tbsp xylitol 
• 1/2 cup strong espresso

For the chocolate sauce

• 150g/5oz dark chocolate (72% cocoa solids), broken into pieces
• 100ml/3½fl oz water

Preparation method

1. Bring the cream and milk to a simmer in a heavy-bottomed pan.
2. Add the xylitol and stir to dissolve into the simmering liquid.
3. Split the vanilla pod in half with a sharp knife and scrape out the seeds. Add the vanilla pod and seeds to the milk and cream mixture, then remove from the heat. Leave to cool and to infuse the vanilla flavours, for at least five minutes.
   Meanwhile, soak the gelatine leaves in a bowl of cold water until softened and pliable, about 3-4 minutes. Squeeze the extra water from the gelatine, then add the leaves to the hot cream/milk mixture. Stir until dissolved.
   Remove vanilla pods
4. Add the coffee granules to the milk and cream and stir until the granules are completely dissolved. Strain the cream mixture through a sieve into a jug. Discard the vanilla pods. Leave to cool for a few minutes.
5. Pour the mixture into dariole moulds. Place in the fridge and leave to set for three hours.
6. A few minutes before you're ready to serve, make the chocolate sauce. Place half of the water in a pan and bring to the boil.
7. Add a small amount of chocolate pieces to the boiling water and stir until the chocolate melts. Add more water and chocolate bit by bit, until the sauce reaches the desired consistency. Whisk constantly over a low heat.
8. When the panna cottas have set, remove them from their moulds by dipping the bases of the moulds into a bowl of very hot water to loosen them. You may laso need to run a knife around the edge of each panna cotta.
9. To serve, turn each of the panna cottas out of the moulds onto a plate. Drizzle with chocolate sauce

Panna cotta and stuff.. Vanilla and strawberries

Vanilla and strawberries panna cotta  style dessert

shopping list 

double cream/coconut milk

raw honey / xylitol

 vanilla pods

strawberries

gelatine

• 3 gelatine leaves
• 250ml/9fl oz milk/coconut milk
• 250ml/9fl oz double cream/more coconut milk
• 1 vanilla pod, split lengthways, seeds scraped out
• 1 tbsp raw honey/xylitol
  
  
    strawberries or other fruit
  
  
  
  

1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.
2. Place the milk, cream, vanilla pod and seeds and sweetener into a pan (if using honey, avoid heating it up- best adding at the end to cooled mixture ) and bring to a simmer. Remove the vanilla pod and discard.
3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
4. Divide the mixture among four ramekins/ jars, add fruit if required  and leave to cool. Place into the fridge for at least an hour, until set.

Very convenient take- away lunch/picnic treat

  Just let it set in mason jars

Sunday baking- chocolate espresso cake

shopping list 

base: 

8 egg whites

 xylitol-2 tbsp

 butter- 2 tbsp

melted cacao liquor

espresso -1/2 cup

cacao- raw- 2 tbsp

almond meal/ nut meal- 1-2 cups

topping

 mascarpone

xylitol/stevia

melted cacao liquor

raw cacao

 coffee

                                                 original source: Kwestia smaku


                                                                 Polish_pls

Składniki:

Spód:

 200 g zmielonych płatków migdałów, migdałów bez skórek lub orzechów

 2 pełne łyżki gorzkiego kakao

 2 łyżeczki kawy sypanej + mocny extrakt espresso ( ok 10 ml)

+ 

 100 g gorzkiej czekolady, pokrojonej na kawałki ( najlepiej 85% a jeszcze lepiej surowiec kakaowy

 6 białek jaj

 szczypta soli

 2-3 lyzki xylitolu

ok 1 lyzka masla (stopionego)

Krem: 

 200 g gorzkiej czekolady ( lub surowca kakaowego)

 30 ml zaparzonej bardzo mocnej kawy (1 lub 2 espresso lub 1-2 łyżeczki kawy rozpuszczalnej zaparzonej w 30 ml wrzącej wody)

 150 g masła (miękkiego)

 1 lyzka xylitolu ( lub ok 100g cukru)

dodatkowo po lyzce kakao i kawy sypanej

na gore 

znowu ok lyzki kakao + lyzka kawy, truskawki, kawalek czekolady/surowca kakaowego

Przygotowanie:

Piekarnik nagrzać do 180 stopni. Dno tortownicy o średnicy około 24 cm wyłożyć papierem do pieczenia, wypuścić papier poza obręcz tortownicy i w ten sposób zapiąć obręcz.

Spód: W jednej misce wymieszać zmielone migdały/orzechy z kakao, kawą 

W drugiej misce ubić białka razem z solą na sztywną pianę (około 4 minuty), następnie stopniowo dodawać cukier ubijając aż piana będzie bardzo sztywna, gęsta i błyszcząca (około 4 minuty). Po skończonym cukrze ubijać pianę jeszcze przez 2 minuty. Wymieszać delikatnie łyżką z mieszanką migdałów, kakao i kawy z drugiej miski.

Dodac wystudzone espresso+ stopione maslo + stopiona czekolade

Polaczyc delikatnie

Masę wyłożyć do przygotowanej tortownicy, wyrównać powierzchnię i wstawić do piekarnika. Piec ok 20 minut, aż patyczek będzie suchy. Wyjąć z piekarnika i ostudzić. 

Krem

roztopić czekoladę ( nad goraca kapiela wodna). Dodac do ekstraktu kawowego+ cukier/xylitol + dodatkowa kawa i kakao.

Polaczyc z mascarpone i dokladnie wymieszac.

Wylozyc na wystudzone ciasto. 

Posypac mieszanka kawy i kakao ( najlepiej przesiewajac)

Ozdobic truskawkami, stopiona czekolada, ew listkami ( miety np)