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Keto Spinach Omelette Roulade with Goat Cheese and Herbs

Saturday, January 29, 2022

A green omelette in roulade form filled with rich creamy goat cheese, herbs and bell pepper. If you don't want to keep it vegetarian, use smoked salmon instead. Either way, it's really tasty, and looks fun and very festive. Not only it makes an inviting brunch, but also perfect to serve as a delicious party appetizer.

Omelette Roll	Cheese Filling
200 g Spinach leaves, blanched and refreshed Salt and pepper to taste 6 Eggs, medium	300 g Fresh goat cheese 10 g Dill, chopped (or fennel fronds) 10 g Flat parsley, chopped (or chives) 1 Small red bell pepper, diced

Bring about 2 liters of water and 1 teaspoon of salt to a boil in a large pot. Prepare a large bowl with ice cubes and cold water.
When your water is boiling, add in spinach and blanch for 30 seconds until it turns bright green. Remove the spinach using a slotted spoon and immediately dunk the spinach into the ice water and leave it for a minute. The ice water stops the cooking process so the spinach stays green, tender and retains its nutrients.
Remove and squeeze spinach with your hands to remove excess water. Puree the spinach and eggs in a hand blender until smooth. Season well with salt and pepper.
Preheat the oven to 170C/340F. Line a 22x30cm baking pan with a parchment paper. Pour in the prepared omelette mixture. Bake the omelette for about 20 minutes.
Remove the omelette and set aside for 3-5 minutes to cool. You can directly roll up the omelette or turn the omelette on a clean parchment paper and peel the used baking paper away. Gently roll up the omelette with parchment and set aside for 15 minutes.
Whip the goat cheese until smooth and creamy. Mix in chopped herbs and season with more salt and pepper if needed. Unroll the omelette roulade and spread the prepared filling over. Sprinkle the diced red bell pepper over. Roll up the omelette again with a plastic film and chill for 1-2 hours until set.
To serve, slice the omelette and place them in plates. Rub some freshly grated lemon peel over and some lemon slices and fresh herbs aside. Enjoy!

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Cajun Ribeye Steak with Cucumber Salsa

Tuesday, January 25, 2022

Thick ribeyes are rubbed with a spicy Cajun spice mix that are guaranteed to kick your dinner up a notch while cucumber salsa gives this meaty meal a fresh upgrade. It's a simple recipe for a delightful and a perfectly seasoned meal that's sure to please the family.

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Bread Machine Pumpkin Spelt Bread

Thursday, January 20, 2022

Let the bread machine do all the mixing and kneading work for you! This easy-to-follow spelt bread recipe requires minimal work with a bread machine. All you have to do is shape the dough into a loaf and bake. It's fuss-free, quick, and so delicious. You can enjoy having fresh homemade bread any time of the year and it makes a perfect alternative to everyday white bread. Store completely cool bread well-wrapped, at room temperature, for several days and freeze for longer storage. If you don't want to include gingerbread spice, then leave it out or use cinnamon instead. Liquid whey is the liquid of strained yoghurt. You can either make it yourself or get it from the store or simply use water, milk or buttermilk instead for the recipe.

150 ml Liquid whey (liquid of strained yoghurt)
200 g Hokkaido pumpkin puree (or canned pumpkin puree)
50 g Ghee, melted
100 g Wholemeal spelt flour
380 g White spelt flour
50 g Coconut sugar (or brown raw sugar)
1/2 tsp Kala Nama black salt (or sea salt)
1 tsp Gingerbread spice mix
2 tsp Active dry yeast
1 Small egg for the topping
1 tbsp Sesame seeds for the topping

Have all the ingredients at room temperature. Place kneading blade in bread machine pan. Add the ingredients to the machine’s pan as suggested by the manufacturer. Usually liquid first, then dry ingredients. Select the DOUGH cycle.
After 5 minutes, open the machine and touch the dough to check its consistency. The dough should form a soft ball around the kneading blade. If it is too dry, add ½ to 1 tablespoon liquid whey or water at a time. If dough is too wet, add 1 tablespoon flour at a time until the right dough consistency is reached. When the cycle is done, turn out the dough and shape into a loaf. (You can also make this in your stand mixer. Add whey, pumpkin puree and melted ghee in the bowl of a stand mixer fitted with a dough hook. Stir together until mixed. Add in the rest of dough ingredients. Mix on low for 3-5 minutes until a dough comes together. Increase the speed and knead for 8 minutes until the dough has become elastic and smooth. Transfer dough to a lightly greased bowl, turning once to coat. Cover, and let rise until doubled, about 1 hour. Gently deflate dough, and transfer to a lightly floured work surface to shape the dough.)
Place in a standard-size loaf pan and cover with lightly sprayed plastic wrap and allow to rise 40-50 minutes. Near the end of the rise, preheat oven to 180C/350F. Whisk the small egg until combined and brush the top of the dough. Sprinkle the sesame seeds over.
Bake 35 to 40 minutes. Tent with aluminum foil after 25 minutes to prevent over-browning. Remove the bread from oven and cool in the pan for 5 minutes before turning out onto a rack to cool.

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Brussels Sprout Salad with Carrots and Macadamia Nuts

Monday, January 17, 2022

Making a Brussels sprouts salad doesn't actually require much preparation. You can use a food processor to chop the sprouts and grate the carrots, which will require just 5 minutes. The longer you let it chill in the fridge, the more tender the sprouts will be. Toss with tender carrot tops or other herbs (cilantro, parsley, spring onions are all good) and toasted nuts before serving.

Salad	Dressing
450 g Brussels sprouts, trimmed, halved and thinly sliced 200 g Carrots, peeled and roughly grated 3 tbsp Carrot tops, chopped 80 g Macadamia nuts, toasted	60 ml Extra-virgin olive oil 3 tbsp Apple cider vinegar 3 tbsp Honey 3 tbsp Maggi sauce or soya sauce 1/4 tsp Salt

Place all the ingredients for the dressing in a bowl. Whisk everything together until well combined.
Place Brussels sprouts, and grated carrots in a large bowl. Toss with dressing. Refrigerate, covered, at least 1 hour. Stir in chopped carrot tops and chopped macadamia nuts just before serving.

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No Knead 100% Whole Spelt Bread with Sunflower Seeds

Thursday, January 13, 2022

The generous amount of toasted sunflower seeds lends a delicious and very distinctive nuttiness to this hearty no-knead wholemeal spelt bread. Crunchy and nutty from the healthy dose of seeds and whole grain, this bread makes a great sandwich, and super toast. If you don't have wholemeak spelt, just use regular wholewheat flour, and besides sunflower seeds, pumpkin seeds are a great substitute. Another alternative is use a mix of different seeds (sunflower, pumpkin, sesame and flax).

500 g Wholemeal spelt flour
1/2 tsp Dried yeast
1 tbsp Raw sugar
100 g Sunflower seeds, toasted + 30 g raw for the topping
1 tsp Sea salt
400 ml Lukewarm water
2 tbsp Plain yoghurt

In a large mixing bowl, add in spelt flour, dried yeast, raw sugar, 100 grams of toasted sunflower seeds and sea salt. Add in water and stir everything together. Cover the bowl with a clean kitchen towel. Set aside on the kitchen counter for 17 hours at the room-temperature.
Next day, grease and dust a 24cmx11cm loaf pan with some breadcrumbs or simply line the pan with parchment paper. Fold the dough from the side to the middle and tip the dough into the prepared loaf pan. Cover it with the kitchen towel and set aside for an hour.
Preheat the oven to 200C/400F. Place a tin with a cup of cold water on the bottom of the oven. Brush the top of the dough with yoghurt and sprinkle the sunflower seeds over.
Bake in the middle of hot oven for 50 minutes or until the bread is browned and sounds hollow when tapping the underside. Let cool for 10 minutes in the loaf pan, then unmould onto a wire rack and let cool.

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Egg White Chocolate Bundt Cake

Sunday, January 09, 2022

This chocolate bundt cake is quick, foolproof and simply delicious. Besides that, it uses up all the egg whites left from preparing the raw food for my carnivorous cats. The cake has a moist and fluffy crumb and not overly sweet. I served it with a dust of icing sugar and fruit. You can pour a chocolate glaze over or serve with some whipped cream at side or atop a good vanilla ice cream if desired.

310 g Egg whites, at room-temperature (about 10 medium)
150 g Homemade vanilla sugar (or regular white sugar)
150 g Butter, chopped
150 g Dark chocolate (with at least 60% cocoa), chopped
130 g White spelt flour
40 g Cornstarch
Icing sugar and fruit to serve

Butter a 24 cm bundtcake pan thoroughly and flour it well (besides flour, you can also use cacao powder or almond meal). Tip off the excess. Set aside.
Place chopped butter and dark chocolate in a large heatproof bowl set over a pot of simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally as they soften. As soon as the chocolate begins to melt, remove the bowl. Preheat the oven to 175C/350F.
Place egg white in the bowl of your stand mixer fitted with a balloon whisk. Beat until fluffy, then slowly add in sugar and continue beating until glossy and stiff.
Sift the spelt flour and cornstarch together. Sift 1/3 of the flour mixture into the egg whites and fold to combine. Repeat with the remaining flour mixture in two additions. Now add in chocolate-butter mixture and fold until well combined.
Spread the batter into the prepared cake pan and smooth the surface. Bake in the middle of hot oven for 20-22 minutes until a wooden skewer or chopstick inserted near the center comes out clean.
Remove and leave the cake in the pan for 5 minutes, then carefully revert onto a wire rack to cool completely. Dust with icing sugar and serve with whipped cream and fresh fruit if desired.

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Sweet Potato & Carrot Soup with Peanut Crunch

Wednesday, January 05, 2022

This silky smooth, super versatile vegetarian soup is perfect for the fall and winter months. It's naturally gluten-free and quick and easy to make. The crunchy garam masala peanut topping makes it over-the-top delicious! It can also be frozen for future lunches and dinners. If you need it dairy-free, just use thick coconut cream (without the coconut water) and a teaspoon of lemon juice instead of crème fraîche.

Peanut Crunch	Soup
2 tbsp Honey or maple syrup 1 tbsp Sesame oil 2 tsp Garam masala 1 tsp Tomato paste 100 g Unsalted roasted peanuts Sea salt Rosemary, chopped	2 tbsp Olive oil 1 Onion, finely chopped 150 g Carrots, peeled and chopped 3 cm Fresh ginger root, finely chopped 2 Garlic cloves, crushed 1/2 tsp Dried red chilli flakes 500 g Sweet potatoes, peeled and cubed Salt and black pepper 800 ml Vegetable stock 100 ml Crème fraîche

Preheat the oven to 180C/350F. To prepare the peanut crunch, mix honey, oil, garam masala, tomato paste and peanuts together. Spread on a baking tray lined with parchment paper. Season. Bake in the mddle of hot oven for 12 minutes. Remove and sprinkle the chopped rosemary over. Set aside to cool.
Heat the olive oil in a large saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.
Stir in the cubed sweet potatoes and stock. Turn up the heat and bring the pan to the boil. Reduce the heat to low and simmer with the lid on for 20 minutes, or until the sweet potato is tender.
Use a stick blender to process until smooth. Alternatively, tip it into a food processor and blend. Stir in crème fraîche. Taste and season.
Serve in bowls topped with peanut crisp and a good grinding of black pepper.