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Keto Air-Fryer Fried Chicken

Monday, March 28, 2022

Those air-fried chicken thighs come out golden and crispy on the outside and moist and juicy on the inside, and needs only a light coat of of olive oil to become crisp. Spicing up the almond Parmesan mixture with garlic powder, smoked paprika, cayenne pepper gave the coating a wonderful array of flavours, aromas, and colours.
Chicken thighs get a crispy, crunchy coating with a well-spiced blanched almond powder with Parmesan in this simple and easy chicken recipe. Everything comes together deliciously in the air fryer for a family-friendly meal that's perfect for busy weeknights. Serve with a seasonal salad or use them to make chicken sandwiches.

	Breading
3 Boneless chicken quarters, halved 3 Medium eggs Olive oil Salad, to serve Ranch, to serve	100 g Ground blanched almonds 50 g Parmigiano-Reggiano, finely grated 1/2 tsp Garlic powder 1/2 tsp Cayenne powder 1 tsp Smoked paprika powder 1/2-2/3 tsp Salt 1/2 tsp Freshly milled black pepper

Half each chicken thigh, trimming off excess fat if desired. Pat the chicken thighs dry with paper towels. Set aside.
Whisk eggs in a bowl until combined. Stir together all breading ingredients in another bowl until well-mixed. Prepare a large tray lined with parchment paper for the breaded chicken thighs. Working with one chicken piece at a time, coat chicken first in breading bowl, then in egg wash bowl, then again in breading bowl. Place breaded chicken pieces on prepared tray.
Preheat your air fryer at 200C/400F. I usually switch it on about 3 minutes prior to cooking. Coat preheated fry basket with olive oil or cooking spray. Transfer the chicken to the air fryer basket, making sure chicken pieces are not touching. Coat chicken breasts with olive oil. Depending on the size of air-fryer basket, you can make 2-3 pieces at once. I have a small air fryer so I could only fit in 2 pieces at once.
Cook for 8-10 minutes. Open the air-fryer and flip chicken thighs over, and coat with olive oi. Air Fry for 6-8 more minutes. Remove chicken breasts to a plate, and cover with aluminum foil to keep warm. Repeat procedure with remaining chicken breasts.

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No Bake Chocolate Tart with Edible Gold and Rose

Thursday, March 24, 2022

This decadent, luscious no-bake chocolate tart tastes as good as it looks, yet couldn't be easier to make. For the crust, I use a simple mixture of all-butter spiced cookies and butter- a combination that you can never go wrong with. You can even vary the type of cookie crust you make by changing out speculoos cookies for other types of cookies. Try shortbread cookies, Oreo cookies or simple sugar cookie.
The crust is filled with a lusciously rich chocolate ganache and toasted hazelnuts, then topped off with specks of edible gold leaf and dried rose petals. An easy yet sophisticated dessert! The chocolate tart will keep for up to a week in the fridge.

Cookie Crust	Filling & Assembly
200 g Butter speculoos cookies (or gingersnap cookies) 100 g Butter	50 g Hazelnuts, toasted 120 g 65-70% Dark chocolate (or bittersweet chocolate), coarsely chopped 200 g Milk chocolate, coarsely chopped 200 g Heavy cream 40 g Butter, cut into small pieces

Crush the biscuits by putting them in a large, strong, plastic food bag and bashing with a rolling pin. Melt the butter, then stir in the cookies. Press onto the base and up the sides of a 22cm-24cm tart pan with a removable bottom, making sure the edges and the bottom are compact and of even thickness. Chill for an hour to firm up before adding the filling. Or just make the crust a day or two before.
Preheat oven to 180C/350F. In a baking pan add hazelnuts in one layer and toast in middle of oven for 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins and cool completely.
In a medium bowl, add chopped dark and milk chocolate. Set aside. In a small saucepan over medium-low heat, bring the heavy cream and butter to a gentle simmer. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute and stir until melted and smooth.
Add the toasted hazelnuts to the crust and pour mixture over chilled cookie crust and chill until set, at least 4 hours or overnight.

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Beet Juice Pickled Eggs

Monday, March 21, 2022

One of fun ways to pickle eggs is in beet juice so that the egg whites turn a pretty pink. The beet brine, which is guaranteed to add a little magic to your food, contains beet juice, apple cider vinegar, allspice, bay leaf, chilli pepper and salt. I didn't add extra sugar because the beet juice is sweet enough. You can use other spices like cloves, mustard seeds, onion, caraway seeds, and peppers to the brine. Allow to sit for 48 hours or more for maximum flavour. Serve with a salad for a light meal or enjoy them as a snack.

6-8 Eggs, cooked to your liking
500 ml Organic beet juice
240 ml Organic apple cider vinegar (or wine vinegar)
1 Cinnamon bark
1 tsp Allspice
2 Bay leaf
1 Dried chilli pepper
1/3 tsp Sea salt

Bring a small saucepan of water to the boil. Add eggs and simmer for 6 minutes for soft-boiled or 9 minutes for hard-boiled eggs. Plunge the eggs into cold water to stop the egg from cooking any further.
Combine the beet juice, ACV, cinnamon bark, allspice, bay leaf, chilli pepper, and salt in a saucepan. Bring it to a boil and allow it to simmer for 5 minutes. Turn the heat off and set aside to cool.
Peel the eggs and place in a jar or bowl. When the brine has cooled, carefully pour over the eggs, making sure all the eggs are fully submerged in the liquid.
Cover the bowl or close the jar and refrigerate at least overnight for slightly pickled eggs. If you want them to fully seasoned to the yolks, leave it 3 days. They will keep for months if fully submerged in the brine.
Slice the egg and serve with a salad as an appetizer or a light lunch.

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Hazelnut and Clementine Frangipane Tart

Friday, March 18, 2022

Made with gorgeous frangipane filling this clementine tart is a best served with a dollop of whipped cream or ice cream. With seedless, juicy and sweet clementines, this fruity bake is a perfectly tasteful treat to finish off your weekend dinner or a delightful afternoon treat with friends and family or for when you need an impressive dessert that's sure to please a crowd. You can use any kind of citrus fruit for this cake. Next time I'll change up the fruit and nuts for a different twist.

Tart	Hazelnut Frangipane
150 g Plain flour 40 g Hazelnut meal 50 g Icing sugar 125 g Chilled butter, chopped 1 Egg yolk 1 tbsp Iced water 5-6 Clementines 1 tbsp Hazelnuts, chopping 1 tbsp Orange marmelade	100g Butter, softened 110 g Caster sugar 1 Egg, medium 120 g Hazelnut meal 35 g Plain flour

Place the flour, hazelnut meal, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together. Shape into a log and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Roll out the pastry on a lightly floured surface to a 3mm-thick round. Line the base and sides of an 24cm / 8inch tart pan, with removable base, with the pastry. Trim the edges and place in the fridge for a further 30 minutes to rest.
Preheat oven to 200C/400F. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights or rice and bake for a further 10 minutes or until golden. Remove from oven. Reduce oven temperature to 180C/350F.
To make the frangipane filling, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Add the hazelnut meal and flour and stir until combined.
Spread the frangipane evenly over the crust. Arrange the nectarines over the frangipane and sprinkle with chopped hazelnuts. Bake for 30-35 minutes or until the frangipane filling is golden and firm to touch. Set aside to cool.
Microwave the orange jam on highfor 30 seconds or until jam melts. Strain through a fine sieve. Brush the hot jam evenly over tart. Cut into slices to serve, with whipped cream or ice cream.

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Dandelion Salad with Almond Dressing

Tuesday, March 15, 2022

Dandelion, just like other dark leafy greens, is rich in so many vitamins (A, B, C and K), minerals (magnesium, potassium and phosphorus) and of course fiber - Inulin. Inulin is a type of dietary fiber that's believed to help promote the growth of good gut bacteria and to help lower cholesterol.
To balance and complement the earthy, tangy taste with a distinctive, bitter nature (similar to the taste of radicchio and endive) of this extremely nutritious and flavourful edible weed, it's best to pair dandelions with nuts/nut oils, cheese, beets, eggs, citrus and bacon. If you can't find the exact ingredients for the recipe, just be creative and give this delicious salad a try!

Almond Dressing	Salad
50 ml Almond cream (or coconut cream) 1 tbsp Almond butter 1 tbsp Freshly squeezed lemon juice 1 tbsp Tamari soya sauce 1 tsp Nutritional Yeast 2 tbsp Extra-virgin olive oil Sea salt and black pepper to taste	1 / 400 g Ripe but firm mango – peeled and cut into 3cm wedges 2 tbsp Peanut oil 150 - 200 g Dandelion, washed, drained and torn into bite-sized pieces 1 Green pointed pepper, sliced (Turkish Sivri Biber) 1 handful Cilantro, roughly chopped 3 tbsp Almond sticks, roasted 1 handful Pomegranate seeds

Heat a grill pan on high until hot. Brush both sides of mango wedges with peanut oil. Grill for 3 minutes on each side until nicely charred.
Meanwhile prepare the dressing for the salad. Except olive oil, place all the ingredients in a bowll and stir vigorously, then drizzle in the olive oil while stirring. As soon as the dressing becomes creamy and blended, season with freshly milled salt and pepper.
Place dandelion leaves, sliced pointed pepper, and cilantro in a large salad bowl. Drizzle dressing over greens, and toss to coat. Arrarnge some charred mango slices over the salad. Sprinkle the almond sticks, and pomegranate seeds over and serve immediately.