My new quick go to sauce to go with vegies, or add some chicken for a quick meal! Decadent and delicious…
Spinach cream sauce
clove of garlic
Handful of spinach, chopped
Melt butter in a small frypan. Add the garlic and cook for about a minute until fragrant. Add spinach and cook until wilted. Add cream. Allow to cook for a couple of minutes until slightly reduced. Season to taste with salt and pepper.
I will sometimes add bacon and/or Parmesan cheese. Absolutely delish!
I’ve been following a low carb diet for a few months now and while I haven’t really missed bread all that much, I was missing my tortillas! I found this recipe which works really well. It’s got a different taste and texture but holds together really well, and also works pretty well as a pizza base. However, don’t try using it in tortilla pie or enchiladas etc… It kind of disintegrates during cooking!
Coconut flour tortillas
1/2 cup coconut flour
2 tablespoons psyllium husk
1/4 teaspoon salt
1/4 cup butter or coconut oil, softened
1 cup boiling water or stock
1/2 teaspoon Mexican spices, optional
in a medium sized bowl, stir together the coconut flour, psyllium husk, salt and spices. Add the butter or coconut oil. Stir and gradually add the boiling water – it will melt the butter. Combine until smooth. Divide dough into quarters and place one piece between 2 sheets of greased baking paper. Use a rolling pin to roll out to a thin circle shape. You can then cook these In a couple of different ways. My favourite is to cook it on a sandwich press. This flattens it out nicely and cooks evenly on both sides. You could also use a frying pan. I find this leaves you with a slightly thicker tortilla. Either way works well for me…
Keep tortillas in the freezer, as they don’t keep well. I find popping them under the sandwich press for about 30 seconds or so is enough to defrost them quickly and they cope well with being frozen.
These are quick and easy, and so tasty. I served these up with some bbq chook, baby spinach, grilled pumpkin and avocado for my dinner tonight.
1 large zucchini, grated
1/2 cup almond meal
Sprinkle salt over the grated zucchini and set aside for 10-15 mins. Pile zucchini into a clean cloth and wring out. Place in a bowl with remaining ingredients and mix well. Heat butter or olive oil over medium heat. Place spoonfuls of batter into pan and smooth out top. Cook until sides start to brown and flip to cook other side.
You could try adding bacon or other flavoring or herbs. I sprinkled in some turmeric which turns the fritters a nice shade of yellow.