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.
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!
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..
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.
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….
I have another vegetable and Halloumi burger on my site but thought I’d play around with the combination of beetroots and Halloumi too. The burger was bright and colourful. Almost as red as meat..eek! I initially used almond flour to bind them but that did not work too well. On the second attempt I used ground chia seeds which was a lot better. Feel free to use another flour or oats for binding them as you will need something to hold them together since the mixture is very moist. The mint lifts the flavours and does not over power the burger. It’s a perfect veggie burger for a summers day!
You can use most white fish for this dish, either fillets or fish steaks too. I used Tilapia in this dish. I am also wondering about trying a vegetarian version and perhaps just cook this with some vegetables only. Steaming fish on top of the onions and then using the cooking liquid to make a sauce is a good way to retain water-soluble vitamins. You could use other vegetables in place of the onions. Perhaps zucchini or carrots? The sauce is a classic Greek egg and lemon sauce called avgolemono.
Excuse the photos…photographing this dish did not come out very well! Will have to retry this one for better photos!