Kale, Red Pepper & Onion and Feta Frittata

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As you will know by now, I love a frittata.  It’s my “let’s whip up something quick dish”.  I had bunches of kale lying around, as you do, so thought I’d use it in a frittata in place of spinach.  It tasted better than I had anticipated and even the Chief Taster munched a large piece for lunch.  It was colourful and tasty – just as I like my food!

Yummy, tell me more Diva…

Low Carb Tortilla Wraps

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I came across this recipe on The KetoDiet Blog which I am a big fan of.   This dough recipe makes great tortillas, nachos or even breadsticks.  It’s now my favourite sandwich wrap recipe and makes a regular appearance at our dining table.   The beauty of this recipe is that it is very flexible and you can roll the wraps up with no cracking.  I’ve also used it for an enchillada dish..just yummy.

Yummy, tell me more Diva…

Avocado, Palm Hearts and Coriander Salad

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I saw some tins of palm hearts at one of my regular stores at a very reasonable price so threw a few in my trolley, thinking that I could make a few salad dishes with them.  First, I made this salad which has a delicious coriander/cilantro dressing which brings a needed “tang” to the dish.  You could try another herb but I think this works the best.  It’s an unusual salad so bring it along to a pot luck or picnic to be the talk of the town as it is delicious!  I placed the salad on a bed of lettuce for a base to the salad.  It doesn’t matter what lettuce you use as long as it’s one you like!  I added a touch of erythritol to the dressing as it was a bit too sharp without it for my taste.  Taste the dressing before you serve it to be sure!

Yummy, tell me more Diva…

Crustless Asparagus, Artichoke and Goats Cheese Quiche

 

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Picnic time is upon us and a great way to make a crustless Quiche is in a lining of greaseproof paper.   All you have to do is bake it and it’s ready wrapped for you.  It feels like a little present as you unwrap the Quiche too!  The combination of artichoke and asparagus give a lovely summery taste but you could make this with any of your favourite fillings.   You can eat this warm straight from the oven, or cooled on a flower-filled meadow on a picnic blanket..

Yummy, tell me more Diva…

Margarita Ice Cream (Low Carb Version)

Divalicious:

I made this recently for a bbq and forgot how lovely it is. Very easy to make and enjoyed by all (except children!) #ice-cream

Originally posted on Divalicious Recipes:

This is based on the no churn Nigella recipe but I’ve made it a bit more low carb friendly by using Orange extract and erythritol.    It is an easy ice cream to make as it does not involve an ice cream maker and the result is lovely and creamy and the joy of Tequila!

INGREDIENTS

125ml lime juice

Zest of 2 limes

2 tblspn Tequila

3 tblspn orange extract

100g powdered erthyritol (I process this in a blender)

500ml double cream

METHOD

  • Pour the juices, orange extract and tequila into a bowl and add the erthyritol.  Mix well until blended.
  • Add the cream and lime zest and whip until fairly firm.
  • Spoon into an airtight container and put in the freezer, ideally overnight.
  • Scoop, eat and enjoy!

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Chicken, Lemon and Tarragon Burgers

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Every now and again the Chief Taster gets a treat and I will cook him meat.  This week’s treat was a chicken burger.  It was very easy to make and he enjoyed the flavours.  He declared them moist and tasty.  I used chicken breasts but you could use chicken mince instead.   It is as easy as throwing everything into a blender, press a button, them make some burger shapes.  Cook and voila! A happy husband!   I’ve tested this with both dried and fresh tarragon and the Chief Taster gave the thumbs up to both.   A bit of the lemon juice is added to the pan after cooking the burgers.  If you want to grill or bbq your burgers, just sprinkle on the lemon juice directly.

Yummy, tell me more Diva…

Peanut Butter Pie

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I was in my local health food store and came across a couple of jars of natural, no sugar, no horrid oils added peanut butter on sale.  So I gave a jar a good home and made this peanut butter pie.  I used ground almonds for the crust which went surprisingly well with the peanut taste.  The pie is kept in the freezer and although you are meant to defrost it for 15 minutes before eating, myself and the Chief Taster happily munched many frozen pieces!  This is on my list of recipes to repeat.  It would be good to serve at the next bbq too!  Oooh, perhaps smothered with some extra cream….

Yummy, tell me more Diva..