I’ve recently been playing around with hazelnut flour as I came across a bag of this in a supermarket. I substituted a few recipes that I usually use almond flour with the hazelnut flour and was delighted with the results. I love the hazelnut flavour and combined it with coffee for the cream cheese topping. You could change the topping or omit it all together. I liked it as it reminded me of a coffee and walnut cake. If you don’t have hazelnut flour you could make your own by grinding the nuts (the same way that you would make almond flour). Sadly for me, hazelnuts are not in abundance where I live so you can understand my excitement when I came across a bag of this flour and saw how low in carbs it was too. I think I squealed out loud with girlish glee….makes a change from my loud swearing at seeing how expensive the cauliflowers are in that shop.
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!
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….