Beef Liver Paté with Pistachios

Saturday, November 17, 2018

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com


This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

PatéTopping
  • 500 g Beef liver, sliced
  • 50 g Ghee or butter
  • 2-3 Shallots, diced
  • 30 g Ginger, peeled and thinly sliced
  • 1 tbsp Brandy, optional
  • 1 tsp Pink sea salt
  • 1 tsp Mixed peppers (green, white, black and pink)
  • Large pinch of nutmeg
  • 5-6 Sage leaves
  • 100 ml Heavy cream
  • 4 tbsp Ghee or butter
  • 1 tsp Pink peppercorns
  • 2 tbsp Pinenuts
  • 1 tsp Hemp seeds
  1. Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
  2. Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
  3. Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
  4. Pack into small serving dishes, then cover and refrigerate for 15 minutes.
  5. Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
  6. Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

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Dairy-Free Keto Bread with Herbes de Provence

Thursday, November 08, 2018

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

A soft, tender, absolutely delicious keto bread with a killer crumb. Smear with butter or chocolate spread, and you will think you are eating the real thing!

  • 150 g Hazelnut meal
  • 60 g Macadamia, ground
  • 40 g Vanilla whey protein, sugar-free
  • 1 tbsp Psyllium husk powder
  • 2 tsp Baking powder
  • 1 tsp Herbes de Provence
  • 1/2 tsp Himalayan salt
  • 6 Organic eggs
  1. Line a 20cm loaf pan with parchment paper. Add all the ingredients in a medium bowl. Stir with a spoon until smooth and well combined. Pour the batter into the prepared loaf pan and set aside to rest for 20 minutes.
  2. Preheat the oven to 180C/350F. Bake the loaf for 35 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  3. Remove from the oven and cool slightly. Turn out onto a wire rack to cool completely before slicing.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com


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Stirfried Brussels Sprouts with Beluga Lentils

Thursday, November 01, 2018

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com



Brussels sprouts flourish this time of year. Put this hearty winter veggie and beluga lentils together in this delicious and nutritious vegetarian meal tossed with a simple balsamic vinegar dressing.

  • 180 g Beluga lentils
  • 400 ml Water
  • 500 g Brussels sprouts, trimmed and washed
  • Salt
  • 50 g Sundried tomatoes, sliced
  • 1 Shallot, diced
  • 3 tbsp Ghee
  • 20 g Raisins
  • 50 ml Organic apple juice
  • 50 ml Chicken broth
  • 1 tbsp Maple syrup
  • 2 tbsp Balsamic vinegar
  • Freshly ground peppers
  • Parsley leaves
  1. Cover the lentils with water in a medium pot. Cook, covered, for 20 minutes until tender. At the meantime, bring a large pot of water to boil. Add salt to taste and brussels sprouts. Cook for 10 minutes. Drain and set aside.
  2. Slice the sundried tomatoes and finely dice the shallot. Melt the ghee in a skillet. Add in diced shallot and stir until aromatic. Add in brussels sprouts and cook for 3 minutes. Now add in sliced tomatoes and raisins and cook 3 more minutes.
  3. Pour in apple juice and chicken broth and cook 3 more minutes. Fold in lentils, season with maple syrup, balsamic vinegar, salt and pepper. Toss gently to combine. Garnish with parsley and serve.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com



http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com


Read On 42 comments
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