All purpose crepes

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.

wpid-20150725_165344.jpg
The end result – the green bits you can see are chives.

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.

All ingredients mixed in a blender
Blending away!!
Mixture cooking in the frypan
Into the frypan – I flip these very carefully! using my fingers as the spatula tends to tear them apart.

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!!!

Chicken and ricotta crepe stack
Chicken and ricotta crepe stack

Mexican beef soup

It’s winter time again and I love nothing better than a big bowl of hearty soup.  This was one of those recipes that evolved as I made it.  I didn’t actually set out to make soup, but that’s how it turned out and it was delicious!

wpid-20150529_184811.jpg

mexican beef soup

  • 1 brown onion, diced
  • 1 stick celery, chopped
  • 1 or 2 cloves garlic, crushed
  • 1 chorizo sausage, sliced
  • 500g beef mince
  • 1 carrot, diced or grated
  • 1 zucchini, diced
  • 1 can diced tomatoes
  • 1 teaspoon Mexican chilli powder
  • 1 teaspoon turmeric

Brown onion and celery in a large frypan in some butter and/or olive oil until softened.  Add garlic and cook for another minute or so.  Add chorizo and mince and cook until mince is browned.  Add carrots, zucchini, tomato and spices and stir to combine.  Season with salt and pepper.  Add enough water to cover and bring to the boil.  Simmer for 20-30 minutes.  You can adjust the amount of water to suit your soupy preference 🙂

I served this with grated cheese and a big dollop of sour cream!

wpid-20150529_185039.jpg

Swedish breakfast buns

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)!

 

wpid-20150306_185842.jpg

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
  • 2 eggs
  • 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.

Notes

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!

Spinach cream sauce

My new quick go to sauce to go with vegies, or add some chicken for a quick meal!  Decadent and delicious…

Pork belly roast with steamed veg and spinach cream sauce (with bacon!)
Pork belly roast with steamed veg and spinach cream sauce (with bacon!)

 

With chicken as a quick meal

Spinach cream sauce

  • Butter
  • clove of garlic
  • Handful of spinach, chopped
  • pure cream

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!