Natural and low carb kitchen: Coconut and lemon cake

Ingredients
Coconut & Lemon Cake

90g coconut flour
5 eggs
40g inulin powder or a tablespoon of granulated sugar substitute
125g butter, melted
Zest & juice from 1 lemon
30g desiccated coconut (unsweetened)
Pinch of salt
Lemon Cream Cheese Frosting
180g full fat cream cheese
30g inulin powder
1 tsp vanilla extract
2 tbsp coconut flakes (optional decoration)

Create It
1. Pre-heat the oven to 180°C.
2. Separate the egg whites from the yolks and add the egg whites to a bowl.
3. Whisk the egg whites to form stiff peaks.
4. In a separate bowl combine all the other cake ingredients apart from the inulin.
5. Mix the inulin into the cake mix gently until well combined.
6. Fold in the whipped egg whites.
7. Pour into a pre-prepared cake tin and place in the centre of the oven for 45 minutes.
8. Remove from the oven and allow to cool whilst you prepare the frosting.
9. To create the frosting combine the cream cheese, vanilla, lemon zest and lemon juice in a bowl.
10. Slowly and gradually stir in the inulin.
11. When the cake has cooled, remove from the tin and spread over the frosting.
12. Sprinkle with the coconut chips if using.

Jovina cooks: Moroccan spiced chicken

Spices are very important in Moroccan cuisine. Common spices include cinnamon, cumin, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, caraway, black pepper, and sesame seeds. Twenty-seven spices are combined for the famous Moroccan spice mixture called “ras el hanout”.
Due to its location on the Mediterranean Sea, the country is rich in natural resources and meals are usually built around seafood, lamb or poultry. The Moroccan national dish is a tagine or stew named for a special pot that is used for cooking. Common ingredients include chicken or lamb, almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices that may include saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. Give this Moroccan inspired recipe a try.
Moroccan Spiced Chicken
Ingredients
1 tablespoon chili paste (harissa or sambal oelek)
1/2 tablespoon smoked paprika
1/2 tablespoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon cardamom
1/4 teaspoon cayenne
1 orange, zested, then cut into segments
2 tablespoons oil
4 bone-in chicken thighs
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 small onion, diced
1/2 cup diced cherry tomatoes
1/2 cup chicken stock
1/2 cup green olives
1/4 cup chopped preserved lemon

 

This is traditionally served with couscous.

Directions
Preheat the oven to 325 degrees F. Heat a wide, deep braising pan over medium-high heat.
In a small bowl, combine the chili paste, paprika, turmeric, cumin, ginger, cinnamon, coriander, allspice, cardamom, cayenne, orange zest, and 1 tablespoon oil. Stir to form a paste.
Season the chicken with salt and pepper; rub half of the spice mixture on both sides of the chicken thighs.

Add the remaining 1 tablespoon oil to the heated pan. Sear the chicken skin-side down until golden brown, about 5 minutes. Turn and brown the other side. Remove the chicken to a plate.

Add the garlic, onion and remaining spice mixture to the same pan, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook until the onions are softened and lightly browned, about 5 minutes.

Return the chicken to the pan along with the tomatoes, chicken stock, olives, preserved lemon, and sliced oranges. Cover the pan and place it in the oven to braise for about 1 hour and 15 minutes. Uncover and continue to braise until the chicken is tender, another 15 to 20 minutes.

Miracle Mayonnaise #lowcarb

Bowl containing home-made Miracle Mayonnaise
Home-made mayo mixed with chopped celery, red peppers and tomatoes.

Chums, I have a new recipe for you that will TRANSFORM your life.

A bold claim, I know, but this nifty trick will help you bash up a batch of home-made mayonnaise in less than 30 seconds. I have timed it. No more standing there trickling oil in drop by drop and curdling it when you slip up and pour too much oil in. No—this is foolproof.

Several weeks ago, I watched TV chef John Torode make this on Celebrity MasterChef. He was demonstrating how the contestants should make mayonnaise if they were to recreate his recipe in the time specified. The two celebrities trying the recipe out did not use his method, opting for the conventional mayonnaise method, but John’s way intrigued me. That couldn’t work, surely…?

Glory be. It does. Super, super easy. I love Hellman’s Mayonnaise but I am also queen of the home-made, and with mayonnaise you get to control the oil. Commercial brands use cheap vegetable oils. For my version, I used Cretan olive oil—a mild one as the extra virgin stuff is too strong for mayonnaise.

Here is the recipe. Try it. Be amazed.

Miracle Mayonnaise

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, easy to make mayonnaise you can use for salads, veggies, fish, ham and eggs.


You will need a stick blender and a tall, narrow vessel. I used a Pyrex jug.

Ingredients


1 large whole egg

250ml lighter olive oil, or a mix of olive and rapeseed oil

salt and pepper

1 tbsp lemon juice or apple cider vinegar

1tsp Dijon mustard

Directions

  1. Crack the egg into your vessel. Add the mustard and salt and pepper. Pour the oil on top.
  2. Push your blender down so it is on top of the egg. Press it on and whizz until you get a thick sauce.
  3. Add the lemon juice or vinegar, blend again and taste. Add more salt and pepper if necessary.
  4. Place in a sterilised jar and store in the fridge. It will last four or five days.

Please note: this recipe contains raw eggs. According to the NHS, in the UK vulnerable groups such as the elderly, infants, children and pregnant women can eat raw or lightly cooked eggs but they should be British Red Lion stamped, hen’s eggs and come from the UK.

 

 

 

 

Food 4 your mood: Crustless Quiche

Woah! Savour the goodness of Crustless Quiche! *Recipe Time*
by Ema Jones

We have made your dinner plans sorted with the easy recipes of Crustless Quiche. Binge on this low carb yumminess with the super easy recipe.
Get set go!
YIELDS:6 SERVINGS
TOTAL TIME: 40 MINS
Ingredients Required
1 tbsp. butter
8 oz. cremini mushrooms, thinly sliced
1 shallot, minced
2 c. loosely packed spinach
Kosher salt
Freshly ground black pepper
8 large eggs
1/4 c. whole milk
1/4 c. oil-packed sun-dried tomatoes, finely chopped
1/4 c. freshly grated Parmesan
Method to Prepare
Preheat oven to 375°. In a medium skillet over medium heat, melt butter.
Add mushrooms and let cook, undisturbed, for 2 minutes. Stir and continue to cook until mushrooms are tender and golden, 5 to 6 minutes.
Add shallot and cook until fragrant, 1 minute. Add spinach and cook until wilted, 1 minute more. Season with salt and pepper and remove from heat.
In a large bowl, whisk together eggs, milk, tomatoes, and Parmesan. Fold in the mushroom mixture and season again with salt and pepper. Pour into a 8″ to 9″ pie dish and bake until eggs are just set, 18 to 20 minutes.
Let cool 3 minutes before slicing and serving.

Yum Yum Yum!

My comment: This can also be a useful breakfast dish and many different vegetables can be used.

 

Jovina cooks Italian: Pork chops with Puttanesca sauce

Puttanesca Pork Chops
2 servings
Ingredients
2 boneless pork loin chops, each about ¾ inch thick
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1 tablespoon extra-virgin olive oil
4 cloves garlic, chopped
2 anchovy fillets, minced, or 1 teaspoon anchovy paste
1/2 teaspoon crushed red pepper flakes or more to taste
2 cups cherry or plum tomatoes, diced
1/4 cup pitted black olives
1 tablespoon capers, rinsed
1/4 cup dry white wine
! tablespoon chopped fresh oregano
¼ cup chopped fresh parsley
Directions
Sprinkle pork with salt and pepper. Heat the olive oil in a medium skillet over medium-high heat. Reduce heat to medium and add the pork. Cook, turning once until browned and an instant-read thermometer registers 140°F, about 8 minutes. Transfer to a plate and tent with foil to keep warm.

Add the wine and cook for one minute. Add the garlic and anchovies (or anchovy paste) to the pan. Cook, stirring, for 30 seconds. Add tomatoes, olives, capers, and crushed red pepper; cook, stirring, for 1 minute. Add the tomatoes and simmer until the tomatoes break down and the sauce is thickened, 2 to 4 minutes. Return the pork and any juices to the pan, turning to coat with the sauce. Top the pork with the sauce.

Lamb in almond sauce #low-carb

woman using a pestle and mortar

My husband bought me a new pestle and mortar this week—mainly because we are watching Celebrity MasterChef on the Beeb and every time I spot one of the stars pounding their garlic, I sigh and wish out loud that I had such a big one…

Cue the delivery of a weighty package. I crushed eight cloves of garlic in it at once to celebrate. Vampire-proofed to the max, what else could I do? How about a lamb curry where I roasted whole spices and then pounded them to dust?

This lamb curry in almond sauce is a recipe I adapted from the Spice Sisters Indian cookbook. The whole spices are cumin and fennel seeds, and cardamom, all of which will scent your kitchen beautifully as you roast them. Serve your curry with cauliflower rice or this low-carb naan bread. Normal rice and naan bread will keep the carb-lovers in your family happy.

Lamb in almond sauce

  • Servings: 4
  • Difficulty: easy
  • Print

  • 500g diced lamb
  • 1 large onion, chopped
  • 6 cloves garlic, crushed
  • 1tbsp grated ginger
  • 2-3 chillies, chopped
  • 1tbsp cumin seeds
  • 1tbsp fennel seeds
  • 6-8 cardamom pods, split and seeds removed
  • 1tbsp turmeric
  • 1tsp ground black pepper
  • 1tsp ground cinnamon
  • 1tbsp salt
  • 1tbsp garam masala
  • 200ml passata
  • 1tsp lemon juice
  • 4tsbp natural yoghurt
  • 2tbsp ground almonds mixed with 50ml water
  • 1tbsp rapeseed oil
  1. In a small pan, dry-fry the cumin, fennel and cardamom for a few minutes. Pound to a powder in a pestle and mortar. Heat the oil in a large saucepan and fry the meta in batches until it is browned. Remove with a slotted spoon and add the onions.
  2. Fry until translucent. Add all the other ingredients (except the lamb and the lemon juice) and bring to a simmer. Cook for ten minutes and then use a hand-held blender to make the sauce smooth.
  3. Add the lamb back in, pop on a lid and allow to gently simmer for 30 minutes. Add the lemon juice at the end.
  4. Allow 15g carbs per portion.

The golden rule with curry is it almost always tastes better the next day.

The natural low carb store: Cinnamon pinwheel biscuits


Biscuit Ingredients
200g almond flour
75g Inulin or a tablespoon of granulated sugar substitute
50g butter (soft but not melted)
1 medium egg
1 tsp vanilla extract
20ml double cream
Filling Ingredients
30g butter (soft but not melted)
1 tbsp cinnamon
½ tsp vanilla extract

Method:

Mix biscuit ingredients. Make into dough. Form into a square shape.

Roll out on silicon liner or parchment.

Mix filling ingredients. Spread on the dough.

Roll up tightly using the silicon paper.

Put in freezer for ten minutes or the fridge for 30 minutes.

Put the oven on to 180 degrees.

Take the dough out of the fridge/freezer and cut into slices.

Arrange these on a silicon sheet and bake for 12-18 minutes depending on thickness of dough slices.

Nice eaten warm.