I was trying to separate eggs for a recipe and managed to stuff it up. .. So what do you do with that egg you hadn’t planned on? Egg wrap!
This is easy as – just whisk up the egg (I added a little water but you can skip this) and pour into a frypan with a little butter. You don’t need to flip the egg as it is quite thin and will cook the whole way through. Flip out onto a plate when cooked and allow to cool.
I filled mine with cream cheese and smoked salmon, but you can fill it with whatever you want!
You could add some chopped chives to the egg mix or even add chopped herbs to the fillings.
Ah, Pinterest…. My newest addiction! It’s a wonderful resource full of stuff on any topic you may be interested in (or not!) Be warned, though, the hours will pass by without you noticing! I’ve had to carefully ration my Pinterest intake or else I would get nothing done…
Having said that, if you are looking for recipes, its the place to go. Just type in what you want and off you go… I came across this recipe for low carb crepes – these can be used as crepes, tortillas or even sliced into ribbons and substituted for pasta. They are grain free and low carb which means I can happily eat them without the resulting belly bubbles I get with wheat based recipes.
ALL PURPOSE CREPES
4 large eggs
A pinch of salt
2 tablespoons butter, melted
½ cup ricotta cheese
Add all ingredients into a blender, and pulse until well combined.
Add enough batter to a well greased, non-stick frypan, to form a thin crepe (make sure you tilt the frypan to coat the base evenly). Cook until you see the edges start to brown, and carefully flip over to cook the other side.
The original recipe calls for 2 tbsp of fake sugar (e.g swerve, stevia) but I can’t stand the taste of them, so just don’t bother. I usually use these as a savoury item, so its not needed.
I use quite a small frypan for this – which works quite well as I have a tiny little pie dish that they fit into perfectly. So far I’ve used the crepes to make mexican tortilla pie and the chicken and ricotta crepe stack in the pic below. Next up – lasagne!
I’ve also done ricotta crepe rolls – drizzled with just a little bit of fresh honey – delicious!!!
I found this recipe for a low-carb bun, and I’ve fallen in love with them!!! They are so tasty and so easy to make it’s ridiculous…
These are my new everyday alternative to bread… Breakfast, lunch or dinner. They have a texture similar to crumpets, and they hold together beautifully. I took one to a bbq recently and grilled it on the bbq – it tasted so good, I’ve pretty much been grilling them every time since (but you don’t have to!).
I’ve used these as a burger bun, toasted with cream cheese, mini pizza base or just with lashings of butter and peanut paste (yum)!
Swedish Breakfast Buns
3/4 cup almond flour
1 tablespoon flax seeds (linseeds)
1 tablespoon sunflower seeds
2 tablespoons psyllium husk
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup sour cream
Preheat oven to 200 degrees C. Mix almond flour, seeds, psyllium husk, salt and baking powder in a bowl. Add eggs, olive oil and sour cream and mix together.
** Let sit for 10 mins **
Cut dough into 4 pieces (this will be a fairly soft damp dough). Shape into balls and place in a cake pan (you will need a pan with sides – not a tray). Bake in preheated oven for 20-25 minutes.
You can spoon the mixture into smaller individual pans (I do – its easier than playing with a sticky dough). You must still leave the mixture to sit for at least 5 mins.
I usually add garlic salt or a spice mix as it adds a nice bit of flavour. I’m going to try jalapenos next!
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.
I was looking through the recipes I have posted so far, and couldn’t believe I hadn’t posted my tortilla pie recipe… Hubby LOVES it!
The beauty of this recipe is the way you can adapt it for many things – which is actually quite typical of mexican cooking…
500g beef mince
1 jar tomato salsa (your choice of mild, medium or hot) alternatively, you could add a packet of taco seasoning mix
1 can mexican chilli beans
cup of frozen corn
4 flour tortillas
Brown the mince in a saucepan, then add in the salsa, beans and corn. Cook until heated through. Layer the mince and tortillas in a round casserole dish and sprinkle with grated cheese. Pop into a pre-heated moderate oven for about 15-20mins until the cheese has melted and started to brown. Remove from oven and stand for 5-10 mins before serving. I usually serve this with a big dollop of sour cream…. This dish freezes really well – I cut up the leftovers into portions and freeze for lunches.
Enchiladas – Roll up the prepared mince in the tortillas. Make a sauce out of equal quantities of tomato salsa and tomato passata mixed together. Spread some of the sauce over the base of a large baking tray. Place the enchiladas on top. Top with the remainder of the sauce and sprinkle with grated cheese. Bake in a moderate oven for about 20mins until cheese is melted.
Baked potatoes – Top the baked potatoes with the tortilla mince, sprinkle with cheese and serve with sour cream and chopped chives.
Ramekin pies – Grease ramekins, press a tortilla into the ramekin and fill with tortilla mince. Top with mashed sweet potato and grated cheese. pop in the oven until cheese has melted.
Eggplant Rolls (LCHF friendly) – Grill long (lengthwise) slices of eggplant until lightly browned. Cool slightly. Place mince mixture along the middle of each eggplant slice. Roll up and place in an ovenproof dish. Top with cheese and bake in oven until cheese is melted. As always, serve with a big dollop of sour cream!