#moreish recipes

[chefkevinashton]

Garlic Chicken with Roasted Carrot Risotto

Here is my latest recipe, Garlic Chicken with Roasted Carrot Risotto.

Garlic Chicken with Roasted Carrot Risotto It’s high time I published a recipe, especially considering I have 11 half finished recipes in my draft folder just waiting for a finishing touch or time to take a satisfactory photograph, so please accept my apologies. Do any of my readers and fellow bloggers suffer from publishing guilt as we juggle the different componants of our lives?  This week…

View On WordPress

#@chefkevinashton #Carrot Risotto #Chantenay carrots #chef kevin ashton #Chicken Supreme #Dill #Garlic Chicken #how to cut up a chicken video #moreish recipes #recipe #Roasted Butternut Squash Risotto with Sage #Scallions #skin on chicken #Spring onion #youtube #厨师凯文·阿什顿

[oddman-the-oldman]

Rye Bread 2.0

Rye is a very low gluten grain, but it does have some. As the result pure Rye is challenging to get to raise and build a proper sponge. Most recipes call for Sourdough fermentation in an attempt to fix the problem. A local bakery uses the same process on a low gluten wheat to remove even more of the gluten from their breads. The knowledge has not been lost on me.

Most bakers in the USA add wheat to their Rye to build a sponge. Being allergic to wheat rules that out for me and I need a traditional northern European recipe to improve the problem. I've been reading some research on how people who depend on 100% over come the problem, Most of the recipes available to me leave out a critical step.

The scald the flower with +/- boiling water when they mix the dough.

Above is the loaf we made last night. Another Rye bread tradition is to allow it to rest for about a day or two after baking so it can dry just a little before you cut into it.

.

#oddman-the-oldman #cooking with oddman

[shoku-and-awe]

Lazy Sunday morning yesterday. Tried out my new waffle maker (only ¥500!) and enjoyed the sunshine with only the cutest dog in the world.

I tried this recipe for sourdough discard waffles and it was absolutely delicious. Not noticeably sour but complex enough to make them very moreish. And it uses a decent amount of discard too!

I halved the recipe because that’s usually the move when making American baked goods in a Japanese kitchen. The waffle maker is 13x11-cm (which the packaging proclaims is “BIG SIZE!!”) and a half batch made 5 waffles, which is about right for 2 sleepy adults. The recipe doesn’t need any modifications—just try not to overfill, especially if your secondhand waffle maker doesn’t come with instructions.

#also iggy got to try a tiniest bite of (unsyruped) waffle #he is always so excited when flour or bread is out #make again #sourdough #discard recipes

[cinnamarollgirlfriend]

Shortbread made today came out a bit ugly :/

recipe: https://www.bbcgoodfood.com/recipes/shortbread-biscuits/amp

#baking #beginner #beginner bakers #short bread

[nostalgic-breton-girl]

Got any thoughts on sweetcakes and sweetrolls? I wanna try baking an Oblivion sweetroll

honestly i think oblivion's sweetrolls look a lot more appetising than skyrim's. skyrim's look pretty but they have the vibes of an iced bun, like they'd just be bready with really sickly sweet icing. i tried baking the sweetroll from the elder scrolls cookbook once and without icing it was not very sweet at all, just dense. maybe i did it wrong idk. i even bought a special mould for it, a pretty handpainted one from strasbourg... i think i headcanoned once that cyrodiil would do a good trade in handpainted cake moulds

the oblivion sweetroll however... perfect. small and light and delicate. a little bun to have with your afternoon tea. they look like they'd be fluffy and moreish and lightly spiced. and that icing them would be a travesty, although jam or cream aren't out of the question... i'm thinking a sort of victoria sponge recipe with a dash of ginger or cinnamon. this isn't necessarily lore friendly i am just hungry

oh and sweetcakes... maybe they'd be like lebkuchen? although they are quite rich and they look quite big so maybe a sharing one and that's why in-game ones look like they have a slice taken out

#oblivion #skyrim

[clusterbungle]

These are expensive times so I'm attempting a batch of 1p biscuits

These need 10 minutes to cool and then I'll smoother them in a 30p bar of melted chocolate 😊

#baking #frugal

[jenniferkatie20]

Creamy Pumpkin Pasta

Have you bought a pumpkin and are wondering what recipe to make? While the pumpkins are still in season, why not make this perfect Autumn pumpkin pasta recipe? This pasta is so creamy, and delicious, it's great comfort food as those winter nights start to draw in. I’ve made pumpkin pasta for the last few years and there is never a spare seat at the table when it’s been on the menu, it’s that good. This Pumpkin pasta recipe is made with homemade pumpkin puree and the flavor of mascarpone is deliciously creamy and very moreish. Click the link for this Pumpkin pasta recipe. Follow for more delicious recipes. Enjoy, Love Food Feed x

#pasta #pastarecipe #pumpkinpasta #pumpkin #healthy #healthyrecipe #healthylifestyle #healthyfood #yummy #foodporn #sweets #easyrecipes #newrecipe #trendingrecipes #recipeideas #foodie #recipe #tasty #foodblogger #lovefoodfeed #bestrecipes

[greekcookingmadeeasy]

Beef Fricassee with Egg Lemon (avgolemono) sauce in pressure Cooker

🥘

Beef Fricassee with Egg Lemon (avgolemono) sauce in pressure Cooker - Moscharaki Fricassee me saltsa Avgolemono sti Hytra Tahititas

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

Check my YouTube Video: HERE

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

SERVES  🍴⃒     PREP. TIME 🕔⃒  

3-4 pers.             25 min.  

COOK. TIME ♨  DIFFIC. LEVEL 👩‍🍳⃒

Total: 1 hour                Easy

Fricassee is a French word used also in Greek cuisine, describing a stew of meat slices with green vegetables, served in a white lemon sauce. Traditionally, the most common Greek fricassee recipe is with lamb.

This one is a fairly easy one-pot dish using beef (lighter in taste), prepared quickly in a pressure cooker and served with the famous Greek Avgolemono sauce (egg-lemon sauce).

Although you may argue that it is not the prettiest looking dish, you will definitely agree that it’s a wonderful "marriage" of tastes.

A wintery, moreish dish indeed!

See all my Recipes with Avgolemono HERE

 

INGREDIENTS:

Ingredients for the meat and greens:

·      650 gr. / 1 lb 7 oz Beef-Shoulder steaks, deboned, cut in large slices

·      400 gr. / 14 oz Lettuce, washed, coarsely chopped

·      400 gr. / 14 oz fresh Spinach, washed

·      1 medium Onion, finely chopped

·      3-4 Fresh Spring Onions, chopped in thin rounds

·      1 bunch fresh Dill, finely chopped

·      Ground Salt and Pepper

·      1/3 cup / 80 ml Olive Oil

·      500 ml /2 cups warm Water with 1 dissolved Beef Stock Cube

Ingredients for the Avgolemono (egg-lemon) Sauce:

·      1 large Egg

·      Juice from 1 & 1/2 Lemon, about 60 ml

·      ½ Lemon for garnishing

METHOD:

A.    Cook the meat first:

1.     Turn on the heat to high and pour the Olive oil into a large, deep pressure cooker.

2.     When oil heats up, first sauté half of the beef slicesuntil they become a bit brown all around and their juices are sealed.

3.     TIP: Don't try to sauté all meat slices together; they will be boiled instead!

4.     After 2', flip them.

5.     After 5', remove from heat and place them into a plate.

6.     Continue by sautéing the other half of the beef slices.

7.     When 2nd batch is ready, add the chopped onion and spring onions and sauté them together for 2' more, stirring regularly.

8.     Return the 1st batch of meat into the pot and lower the heat.

9.     Pour the warm water with the dissolved stock cube and mix all ingredients.

10.  Cover the pressure cooker with its lid and increase the heat. When whistle starts turning and making the hissing sound, lower heat again and let meat simmer for 45'.

11.  Note: You can also cook the meat in a regular pot. You then need about twice the boiling time i.e. 1h 30' and more water!

12.  After 45', turn off the heat and open the lid.

13.  Some of the water has evaporated and the meat is almost tender. Stir gently to mix all ingredients and season with Ground Salt and Pepper, to taste.

 

B.    Make the Fricassee:

14.  Turn on the heat again, adding the chopped lettuce and spinach on top of the meat with some extra seasoning. Press them to fit in the pot.

15.  Note: You may have to cram the greens to fit into the pot but they will be reduced substantially when cooked!

16.  Place the lid again on top and increase the heat. When whistle starts turning again and making the hissing sound, lower heat and let meat together with greens simmer together for 15'.

17.  After 15', pierce a couple of greens. If they are pierced through, turn off the heat.

18.  Let the dish cool down a bit.

 

C.     Prepare the Avgolemono (Egg-Lemon) Sauce:

19.  Crack the egg into a bowl. Whisk it well.

20.  Add the lemon juice into the whisked egg. Beat to blend them well together.

21.  Add a spoonful of the warm sauce from the cooked dish in the egg-lemon mixture to help raise its temperature. Whisk well to incorporate.

22.  Repeat pouring spoonful after spoonful of sauce into the egg-lemon mixture until it gradually warms up! Be patient with this process!

23.  Tip: Failing to bring the temperature of the egg up will result in it curdling when putting back in the warm dish.

24.  Now pour the Avgolemono sauce into the pot, making the "kissing sound" for 100% success 😅 and stir gently to allow the sauce to go everywhere.

25.  Warm up your dish gradually in very low heat before serving! Turn off the heat.

26.  To finish, sprinkle the finely chopped dill on top and blend it in.

27.  Beef Fricassee in Avgolemono sauce is ready to be devoured! WOW!

D. Serving suggestions:

Serve this moreish dish immediately while still hot, in soup plates with plenty of the amazing Avgolemono sauce!

My whole kitchen smells divine! Beef is so tender that literally falls off the fork!

Serve this mouthwatering dish with Greek Kaseri cheese, Melitzanosalata and a lemon wedge for those who prefer it a bit more sour. Don’t forget a lot of hot crusty brown bread to sop up the yummy avgolemono sauce.

Isn't there a saying: "The way to a man's heart is through his stomach?" Try to serve this dish, hear his awe sounds and you can thank me later!

Enjoy it!! 

E. Storage Info:

After the dish cools down, you can store it in an airtight container in the fridge for 1 week or in the freezer for 1 month.

Reheat either in low temp in the microwave or on the stove in very low heat.

F. Childhood memory:

When I was a child, I didn't like cooked vegetables at all.

My Mom would try everything to make me eat them. Once in a while, she would prepare Beef fricassee because it was my Dad's favorite meal. The moment I was back from school and would smell the cooked vegetables I would complain that this food is not for me and I refuse to eat it.

She ended up serving me mainly the beef with just a spoonful of greens while she ate only the greens; such sacrifices she made to keep us happy. When I would ask her, she always said that this is not a sacrifice, as the greens have absorbed all the flavors in this dish!

As I grew up, I changed my mind, and now I eat everything in a fricassee, realizing that my Mom was right all along. It is always a fun conversation between us when we meet and a cute reminiscing of my childhood.

Check my YouTube Video: HERE

Μοσχαράκι Φρικασέ με σάλτσα Αυγολέμονο στη Χύτρα Ταχύτητας

BY: Greek Cooking Made Easy                          

SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy

ΜΕΡΙΔΕΣ🍴⃒      ΠΡΟΕΤΟΙΜΑΣΙΑ 🕔⃒

     3-4                   25 min.

ΜΑΓΕΙΡΕΜΑ ♨     ΒΑΘΜ. ΔΥΣΚΟΛΙΑΣ 👩‍🍳⃒

Συνολ:  1 ώρα             Εύκολο

Το φρικασέ είναι γαλλική λέξη που χρησιμοποιείται και στην Ελληνική κουζίνα, περιγράφοντας ένα φαγητό μιας κατσαρόλας από φέτες κρέας με φρέσκα χόρτα, σερβιρισμένο με λευκή σάλτσα λεμονιού. Παραδοσιακά, η πιο διαδεδομένη Ελληνική συνταγή για φρικασέ είναι με αρνί.

Αυτό που σας δείχνω είναι ένα αρκετά εύκολο φαγητό μιας κατσαρόλας με μοσχαρίσιο κρέας (πιο ελαφρύ στη γεύση), που ετοιμάζεται γρήγορα στη χύτρα ταχύτητας και σερβίρεται με την περίφημη σάλτσα Αυγολέμονο.

Αν και μπορεί να υποστηρίξετε ότι δεν είναι το πιο όμορφο πιάτο στην όψη, σίγουρα θα συμφωνήσετε ότι είναι ένα τέλειο «πάντρεμα» γεύσεων.

Ένα πραγματικά χειμωνιάτικο, εύγευστο εκλεκτό έδεσμα!

Δείτε όλες τις Συνταγές μου με την αγαπημένη σάλτσα Αυγολέμονο ΕΔΩ

 

ΥΛΙΚΑ:

Υλικά για το κρέας και τα χόρτα:

• 650 γρ. / 1 lb 7 oz Μοσχαρίσιο κρέας, Σπάλα, χωρίς κόκαλα, κομμένο σε μεγάλες φέτες

• 400 γρ. / 14 oz Μαρούλι, πλυμένο, χοντροκομμένο

• 400 γρ. / 14 oz φρέσκο Σπανάκι, πλυμένο

• 1 μέτριο ξερό Κρεμμύδι, ψιλοκομμένο

• 3-4 φρέσκα Κρεμμυδάκια, ψιλοκομμένα σε ροδέλες

• 1 ματσάκι φρέσκος Άνηθος, ψιλοκομμένος

• Φρεσκοαλεσμένο ��λάτι και πιπέρι

• 1/3 φλ. / 80 ml Ελαιόλαδο

• 500 ml / 2 φλ. ΖΕΣΤΟ Νερό με 1 διαλυμένο κύβο βοδινού κρέατος

Υλικά για τη σάλτσα Αυγολέμονο:

• 1 μεγάλο Αυγό

• Χυμός από 1 & 1/2 Λεμόνι, περίπου 60 ml

• ½ Λεμόνι για γαρνίρισμα

ΜΕΘΟΔΟΣ:

Α. Μαγειρέψτε πρώτα το κρέας:

1. Ανάψτε τη φωτιά στο δυνατό και ρίξτε το Ελαιόλαδο σε μια μεγάλη, βαθιά χύτρα ταχύτητας.

2. Μόλις κάψει το λάδι, σοτάρετε πρώτα τις μισές φέτες μοσχάρι μέχρι να ροδίσουν λίγο γύρω γύρω και να σφραγιστούν οι χυμοί τους.

3. ΣΥΜΒΟΥΛΗ: Μην προσπαθήσετε να σοτάρετε όλες τις φέτες κρέατος μαζί. Αντί να τσιγαριστούν, θα βράσουν!

4. Μετά από 2' αναποδογυρίστε τις.

5. Μετά από 5', αποσύρετε από τη φωτιά και βάλτε τις σε μια πιατέλα.

6. Συνεχίστε σοτάροντας τις άλλες μισές μοσχαρίσιες φέτες.

7. Μόλις είναι έτοιμη και η 2η παρτίδα, προσθέστε το ψιλοκομμένο κρεμμύδι και τα φρέσκα κρεμμυδάκια και τσιγαρίστε τα μαζί για 2' ακόμα, ανακατεύοντας τακτικά.

8. Επιστρέψτε και την 1η παρτίδα κρέατος στην κατσαρόλα και χαμηλώστε τη φωτιά.

9. Ρίξτε στη κατσαρόλα το ζεστό νερό με τον διαλυμένο κύβο και ανακατέψτε όλα τα υλικά.

10. Σκεπάστε τη χύτρα ταχύτητας με το καπάκι της και δυναμώστε τη φωτιά. Μόλις η σφυρίχτρα αρχίσει να γυρίζει και να σιγοσφυρίζει, χαμηλώστε ξανά τη φωτιά και αφήστε το κρέας να σιγοβράσει για 45'.

11. Σημείωση: Μπορείτε να ψήσετε το κρέας και σε κανονική κατσαρόλα. Τότε χρειάζεστε περίπου διπλάσιο χρόνο βρασίματος, δηλαδή 1 ώρα και 30' και περισσότερο νερό!

12. Μετά από 45' σβήστε τη φωτιά και ανοίξτε το καπάκι.

13. Λίγο από το νερό έχει εξατμιστεί και το κρέας είναι σχεδόν τρυφερό. Ανακατέψτε απαλά να αναμειχθούν όλα τα υλικά και αλατοπιπερώστε, κατά βούληση.

 

Β. Φτιάξτε το φρικασέ:

14. Ανάψτε ξανά τη φωτιά, προσθέτοντας πάνω από το κρέας το ψιλοκομμένο μαρούλι και το σπανάκι με λίγο επιπλέον αλατοπίπερο. Πιέστε τα χόρτα να χωρέσουν στην κατσαρόλα.

15. Σημείωση: Ίσως χρειαστεί να τα στριμώξετε για να χωρέσουν στην κατσαρόλα αλλά θα μειωθούν σημαντικά μόλις ψηθούν!

16. Τοποθετήστε ξανά το καπάκι από πάνω και δυναμώστε τη φωτιά. Μόλις αρχίσει πάλι το σφύριγμα, χαμηλώστε τη φωτιά και αφήστε το κρέας και τα χόρτα να σιγοβράσουν μαζί για 15'.

17. Μετά από 15' τρυπήστε ένα-δυο χόρτα. Αν τρυπιούνται εύκολα, σβήστε τη φωτιά.

18. Αφήστε το φαγητό να κρυώσει για λίγο.

 

Γ. Ετοιμάστε τη σάλτσα Αυγολέμονο:

19. Σπάστε το αυγό σε ένα μπολ. Χτυπήστε το καλά με το σύρμα.

20. Προσθέστε το χυμό λεμονιού στο χτυπημένο αυγό. Χτυπήστε να ενωθούν καλά μεταξύ τους.

21. Προσθέστε μια κουταλιά από τη ζεστή σάλτσα του μαγειρεμένου φαγητού στο αυγολέμονο για να αυξήσετε τη θερμοκρασία του. Χτυπήστε καλά να ενσωματωθούν.

22. Επαναλάβετε ρίχνοντας κουταλιά-κουταλιά από τη σάλτσα μέσα στο αυγολέμονο μέχρι να ζεσταθεί σταδιακά! Να είστε υπομονετικοί με αυτή τη διαδικασία!

23. Συμβουλή: Αν δεν αυξηθεί η θερμοκρασία του αυγού, τότε θα κόψει μόλις το βάλετε μέσα στο ζεστό φαγητό.

24. Ρίξτε τώρα τη σάλτσα Αυγολέμονο μέσα στην κατσαρόλα, κάνοντας και τον «ρουφηχτό ήχο φιλιού» για 100% επιτυχία 😅 και ανακατέψτε απαλά να πάει η σάλτσα παντού.

25. Ζεστάνετε το φαγητό σας σταδιακά σε πολύ χαμηλή φωτιά πριν το σερβίρετε! Σβήστε τη φωτιά.

26. Για να τελειώσετε, πασπαλίστε από πάνω τον ψιλοκομμένο άνηθο και ανακατέψτε.

27. Το Μοσχαράκι φρικασέ με σάλτσα Αυγολέμονο είναι έτοιμο να καταβροχθιστεί! ΟΥΑΟΥ!

Δ. Προτάσεις σερβιρίσματος:

Σερβίρετε αυτό το πεντανόστιμο πιάτο αμέσως όσο είναι ακόμα ζεστό, σε πιάτα βαθιά σούπας με άφθονη από την καταπληκτική σάλτσα Αυγολέμονο!

Όλη μου η κουζίνα μυρίζει θεϊκά! Το μοσχαρίσιο κρέας είναι τόσο μαλακό που κυριολεκτικά πέφτει από το πιρούνι μου!

Σερβίρετε αυτό το λαχταριστό πιάτο με Κασέρι, Μελιτζανοσαλάτα και έξτρα λεμόνι για όσους το προτιμούν λίγο πιο ξινό. Μην ξεχάσετε πολύ ζεστό μαύρο ψωμί για να βουτήξετε στο λαχταριστό αβγολέμονο.

Δεν υπάρχει ένα ρητό: "Ο δρόμος για την καρδιά του άντρα περνάει από το στομάχι του;" Σερβίρετε αυτό το πιάτο, ακούστε τους ήχους δέους και με ευχαριστείτε αργότερα!

Απολαύστε το!!

Ε. Πληροφορίες φύλαξης:

Αφού κρυώσει το φαγητό, μπορείτε να το φυλάξετε σε αεροστεγές δοχείο στο ψυγείο για 1 εβδομάδα ή στην κατάψυξη για 1 μήνα.

Ξαναζεστάνετε είτε σε χαμηλή θερμοκρασία στο φούρνο μικροκυμάτων ή στο μάτι της κουζίνας σε πολύ χαμηλή φωτιά.

Ζ. Παιδική ανάμνηση:

Όταν ήμουν παιδί, δεν μου άρεσαν καθόλου τα μαγειρεμένα χόρτα.

Η μαμά μου δοκίμαζε τα πάντα για να με κάνει να τα φάω. Μια στο τόσο ετοίμαζε μοσχαράκι φρικασέ γιατί ήταν το αγαπημένο γεύμα του μπαμπά μου. Τη στιγμή που επέστρεφα από το σχολείο και μύριζα τα μαγειρεμένα χόρτα παραπονιόμουν ότι αυτό το φαγητό δεν είναι για μένα και αρνιόμουν να το φάω.

Κατέληγε να μου σερβίρει κυρίως το μοσχάρι με μια κουταλιά χόρτα ενώ εκείνη έτρωγε μόνο τα χόρτα. Τέτοιες θυσίες έκανε για να είμαι χαρούμενη. Όταν τη ρωτούσα, πάντα έλεγε ότι δεν πρόκειται για θυσία, μιας και τα χόρτα έχουν απορροφήσει όλες τις φανταστικές γεύσεις σε αυτό το φαγητό!

Όπως μεγάλωσα, άλλαξα γνώμη και τώρα τρώω τα πάντα στο φρικασέ, συνειδητοποιώντας ότι η μαμά μου είχε δίκιο τότε. Είναι πάντα μια χαρούμενη συζήτηση μεταξύ μας όταν συναντιόμαστε και μια γλυκιά ανάμνηση των παιδικών μου χρόνων.

Κοιτάξτε επίσης την συνταγή μου σε YouTube βίντεο, το λίνκ είναι: ΕΔΩ

#Youtube #dinner #maincourse #meat #beef #beef fricassee #vegetables #easter #easterfood #children #gluten #lactose #keto #winter #beef fricassee with avgolemono sauce #Μοσχαράκι Φρικασέ με σάλτσα Αυγολέμονο #Μοσχαράκι Φρικασέ στη Χύτρα Ταχύτητας #Μοσχαράκι Φρικασέ με σάλτσα Αυγολέμονο στη Χύτρα Ταχύτητας #μοσχαρακι φρικασε #μοσχαρακι φρικασε με σαλτσα αυγολεμονο

[eazy-group]

4-Ingredient Keto Protein Ice Cream

New Post has been published on https://eazywellness.net/4-ingredient-keto-protein-ice-cream/

4-Ingredient Keto Protein Ice Cream

Despite popular belief, ice cream can be low in carbs and sugar. Combining the creamy notes of coconut milk, decadent vanilla protein powder, and some allulose for much-needed sweetness creates a deceptively easy yet moreish keto protein ice cream. Did we also mention it’s only four ingredients? 

If you’ve never made ice cream before, it may seem overwhelming, with numerous kitchen gadgets required. However, this recipe only requires your everyday blender or food processor and several ingredients that you can find in your local supermarket. 

Simply blend the ingredients together, keeping an eye out to aim for a thick and creamy consistency before transferring the mixture to a pan and placing it in the freezer. If the mix is too watery, the mixture won’t set properly in the freezer. 

For those who are coconut lovers, you’ll be happy to note that the addition of coconut milk creates a lovely tropical flavor without being overpowering (thanks to the vanilla protein powder!), balancing out the sweetness of the allulose. If you only have unflavored protein powder on hand, simply add an additional 2 teaspoons of vanilla extract. 

It’s easy to make this ice cream low-carb and vegan. Simply replace the whey protein with pea protein or another vegan-friendly protein powder of your choice. Don’t forget to lightly thaw the ice cream before scooping for that classic soft-serve style presentation!

Yields 3 servings of 4-Ingredient Keto Protein Ice Cream

The Preparation

14 ounce canned coconut milk

1/2 cup vanilla protein powder*

2 tablespoon allulose

1/2 teaspoon xanthan gum

* If using unflavored protein powder, add 2 teaspoon vanilla extract

The Execution

1. Gather and prep all ingredients.

2. Add all ingredients into a blender.

3. Blend until smooth and creamy. This may take a bit of time, so keep an eye on the texture. About 3-4 minutes.

4. Pour ice cream mixture into a loaf pan, ramekin, or freezer-safe container. Put into the freezer for at least 4 hours, stirring every 30 or so minutes.

5. Once ice cream is at the consistency you like, serve and enjoy!

This makes a total of 3 servings of 4-Ingredient Keto Protein Ice Cream. The serving comes out to be 324 calories, 28.5g fats, 4.2g net carbs, and 15.3g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN 14.00 ounce canned coconut milk 782 84.7 11.2 0 11.2 8 0.50 cup low-carb protein powder 171 0.8 3 1.5 1.5 37.9 2.00 tablespoon allulose 11 0 0 0 0 0 0.50 teaspoon xanthan gum 8 0 1.8 1.8 0 0 Totals 972 85.4 16 3.3 12.7 45.9 Per Serving (/3) 324 28.5 5.3 1.1 4.2 15.3

4-Ingredient Keto Protein Ice Cream

The Preparation

14 ounce canned coconut milk

1/2 cup vanilla protein powder*

2 tablespoon allulose

1/2 teaspoon xanthan gum

* If using unflavored protein powder, add 2 teaspoon vanilla extract

The Execution

Gather and prep all ingredients.

Add all ingredients into a blender.

Blend until smooth and creamy. This may take a bit of time, so keep an eye on the texture. About 3-4 minutes.

Pour ice cream mixture into a loaf pan, ramekin, or freezer-safe container. Put into the freezer for at least 4 hours, stirring every 30 or so minutes.

Once ice cream is at the consistency you like, serve and enjoy!

Notes

This makes a total of 3 servings of 4-Ingredient Keto Protein Ice Cream. The serving comes out to be 324 calories, 28.5g fats, 4.2g net carbs, and 15.3g protein.

3.1

https://www.ruled.me/4-ingredient-keto-protein-ice-cream/

Copyright 2023 | Ruled.Me

Source link

[qudachuk]

A mild but moreish bowl of curry and rice topped off with a tempura-style courgette fritterIn culinary history, the military has played a surprisingly outsized role in helping ideas (and recipes) to travel across the world. Curry, for example,...

[sweetly-yours-and-mine]

just spent my evening baking these and watching ted lasso

#good vibes all round #im hoping that ill stop procrastinating so much this year #im so done with being unnecessarily stressed

[lalgulabparag]

When it comes to satisfying your snack cravings, nothing beats the deliciousness of homemade treats. If you're looking for a simple and tasty snack that you can whip up in no time, then our easy Besan Snack Pack recipe is the perfect choice. Made from chickpea flour (besan) and a blend of spices, this snack is not only quick to prepare but also incredibly moreish. Let's dive right into the recipe!

#buy besan online at best price

[the-coconut-asado]

MIDNIGHT IN PALERMO

Whenever I mention Buenos Aires, the reaction is always the same. When’s the next flight? 

People don’t always know why they want to go, but a seductive mix of tango, Messi, cafe society, and a rose-violet scented European vibe usually has something to do with it. The desire among Europeans for more Europe in a different continent probably warrants further inspection, but let’s leave that hanging for now. 

Buenos Aires’ essence  is an alchemy of fiesta and fate (another way of saying Live for Today). And the undiluted essence of Buenos Aires permeates Palermo. 

Palermo really comes to life after dark. Sure, you can go shopping for the latest chic additions to your wardrobe, or even an antique Apple Mac, during the day. But you really want to surrender to it as the sun sets, the sounds of milonga mix with the aroma of parilla,  and porteños and tourists  emerge from their offices,  boujis apartments and airbnbs, laconically searching for a cocktail and a good time.

There are actually three parts to Palermo - Hollywood, Soho and Viejo - but it’s Soho that has the louche  siren song (like its namesakes in London and New York). And it’s sexier in this city. 

Back in BA after a 3 year Covid hiatus, we were hungry for all of the above. This is in spite of gorging on my cousins’ Francisco and Marco’s  epic asados (this blog’s namesake), complete with melting, bubbling provoleta cheese and moreish choripan (barbecued chorizo in a miniature bun before the main meat event). 

First, we headed to the BeBop club  - a more cavernous version of Ronnie Scott’s - where my cousin Vane’s former pupil was singing a jazz-take on Disney tunes. The first of many times you could say ‘only in Palermo’. Still snacky after a sub-par burger, and approaching midnight, we went cruising around the main square, walking past DJ’s spinning their decks out onto the street and impromptu jazz bands on most of the street corners. And then our cruising became more deliberate as we remembered that Lucciano’s ice cream parlour was also still very open. 

If you want to rile up an Argentine, just say that Italian ice cream is better than theirs. There are no other desserts after those aforementioned asados - and relatively few flavour options aside from Dulce de Leche. However, when you hit Lucciano’s, there are a whole freezer-load of options: Maracuya (passionfruit), Black Cherry, Fresh cream (as opposed to vanilla - I always thought they were one and the same as a child), Banana, Dark Chocolate, Belgian Chocolate  - and always a weird blue one. As we are still in the middle of a year of celebrating Argentina winning the World Cup, there were even Messi Shirt ice pops in abundance.

The staff in Lucciano’s are clearly briefed to smoulder - or maybe they develop this persona over the course of their careers simply by their relentless proximity to the world’s best ice cream (allegedly). In an age of Insta-gratification, their smoulder was on point. And the ice cream? Beyond sublime. I went for Dark Chocolate and Maracuya. 

And just like that, Lucciano’s replaced Gelateria in my hierarchy of needs. 

Midnight is the best time to ‘ice cream’ (yes, it’s a verb). Especially after a hot day eating caramelized beef and, well,  just trying to get from one place to another. You can try it out with my recipe for Maracuya Ice Cream - but first do the hot caramelized thing with my Choripan with Chimichurri and Provoleta with oregano and almonds. 

Buen provecho!

Choripan with Chimichurri

This is a dish of few ingredients so make sure they are all tip-top. Buy your uncooked chorizo from your butcher, make your own bread rolls, but if you can’t then buy them small and crusty. 

Serves 6

Ingredients:

6 x uncooked chorizo sausages

12-m18n x small crusty rolls

For the chimichurri sauce: 

Small bunch of coriander, chopped

Small bunch of parsley, chopped

2 garlic cloves, crushed

1 banana shallot, finely chopped

1 green chili, finely chopped

A shake of chili flakes

5 tbsp extra virgin olive oil

2 tbsp red wine vinegar

How to make:

Put all the dry chimichurri ingredients into a large pestle and mortar, add the oil and vinegar and crush until a thick, clumpy dressing. Set aside. 

Shallow fry (or barbecue) the chorizos until caramelized on the outside and cooked through. Then chop into half or thirds, depending on how big each chorizo is. 

Split each bread roll, pop a piece of chorizo inside and drizzle with the chimichurri. Hand out immediately and keep serving until all the chorizo is finished. Have some extra rolls on hand just in case. 

This quantity will allow at least 2 rolls per person. 

Provoleta with Oregano and Almonds

I have yet to see provolone cheese widely available in the UK, so my advice is to order online (Casa Argentina is a reliable source). Have some crusty bread on hand to catch the molten cheese. This version is based on one I had at Zoilo in London. Serves 4

Ingredients: 

500g provolone cheese sliced into 4 discs

1 tsp. Dried oregano or 2 tsp fresh oregano, chopped

1 tbsp flat leaf parsley, chopped

Sprinkle of chili flakes

1 tbsp clear honey

20g blanched flaked almonds.

How to make

Heat the oven to 200C/ 180c Fan/ Gas 6

Divide the provolone discs between four small ovenproof dishes, then add the oregano and parsley.

Bake until just melted and bubbling - about 5-10 minutes. 

Remove from the oven, sprinkle over the almonds, then finish under a hot grill for 1-2 mins until golden and crisp ( keep checking, do not let them burn).

Remove from the grill, drizzle honey on top and sprinkle with a few more fresh oregano leaves. 

Serve with any spare choripan rolls, or some toasted sourdough. 

Maracuya (Passionfruit) Ice Cream

Next to dark chocolate, this has to be my favourite ice cream. Don’t stint on the passionfruit - you want this packed with flavour to survive the freezing process. Serves 6-8

Ingredients

Pulp from 10 passionfruit - keep some of the pips

4 egg yolks

1 vanilla pod

Juice of 1 lime

100 ml single cream

300 ml whipping cream

80g caster sugar

How to make

First, make the custard base: Whisk the egg yolks and sugar until thick and creamy. 

Heat milk, vanilla seeds and pod to boiling point, then take off heat and cool slightly.

Whisk egg yolks and sugar again slowly, add milk a little at a time then return the custard to heat and stir constantly in low heat until the custard coats the back of a spoon. Pour into a  bowl, cover with cling film, cool then refrigerate overnight (or at least a couple of hours). 

Press the pulp from 7 Passionfruit through a sieve to remove the pips then add pulp from the remaining 3 passionfruit without removing the seeds (you want to identify this as Maracuya after all). Add a squeeze of fresh lime juice, then fold into the custard. 

Churn in your ice cream maker until ready then freeze. Take out of the freezer 15 mins before serving. You can rustle up some madeleines and a batch of Mint Stracciatelli ice cream to go with it if it's a particularly inulgent day.

[homeremedies12]

How Classic Deviled Eggs Became A Potluck Star

Detox Cleanse: Things to Try At Home and What to Avoid

[jenniferkatie20]

Iced Caramel Macchiato Coffee Recipe

☕It's Iced coffee time!☕ This simple iced caramel macchiato coffee recipe will make your day! The layers of coffee, milk, cream, and caramel sauce come together, creating the most delicious summer coffee.☕☕

Caramel macchiatos are one of Starbucks' most popular drinks served, and for good reason; they are deliciously moreish and tick all the boxes for the perfect coffee. If you’re a coffee-lover, you should definitely give this gorgeous-looking drink a try, trust me, you won’t regret it.

What coffee recipe shall I do next? Let me know Follow for more delicious recipes.❤ Enjoy, Jennifer Katie x

#coffeerecipe #coffee #caramelmacchiato #coffeelover #coffeetime #coffeeaddict #specialtycoffee #coffeelovers #espresso #coffeerecipes #icedcoffee #coffeephotography #coffeedaily #coffeelife #coffeevibes #coffeelove #recipe #coffeegram #coldbrew #coffeeporn #mocktails #coffeeshop #coffeebeans #tasty #lovefoodfeed #newrecipe #easyrecipes #foodblogger

[eazy-group]

Keto Chicken Pot Pie Soup [Instant Pot]

New Post has been published on https://eazywellness.net/keto-chicken-pot-pie-soup-instant-pot/

Keto Chicken Pot Pie Soup [Instant Pot]

This chicken pot pie, chicken soup hybrid is ultra comforting, creamy, and moreish. Containing all the classic ingredients in a chicken pot pie, this soup can be made in under 30 minutes and is gluten-free, low-carb, and packed full of herbs. 

An instant pot is a must-have for any time-conscious cook. You can throw a lot of ingredients into the pot and leave it to cook while you go to work, complete your chores, or go on with your daily life. Sauteing the mix of onion, celery, and carrot with the butter in the instant pot until they turn tender coaxes out the natural sweetness and depth of flavor in the vegetables. Don’t forget to add in the bay leaves, garlic, and thyme into the soup for an extra dimension of taste and extra chicken-pot-pie recipe. 

A regular chicken pot pie has copious amounts of creamy broth for that luxurious mouth feel, and this soup also has good amounts of heavy cream and cream cheese to make it extra thick and rich. You can replace the chicken thighs with chicken breasts if preferred, but don’t forget to take out the cooked chicken and shred it thoroughly so you can get chicken in every bite.

Yields 4 servings of Keto Chicken Pot Pie Soup

The Preparation

24 ounce boneless, skinless chicken thighs

salt and pepper, to taste

2 tablespoon butter

1 small onion, diced

4 ounce celery, diced

1 medium carrot, diced

3 teaspoon garlic, minced

2 cup chicken broth

2 whole bay leaves

1 teaspoon dried thyme

1 cup heavy cream

4 ounce cream cheese

The Execution

1. Gather and prep all ingredients. Season the chicken thighs with salt and pepper to taste.

2. Set the Instant Pot to “saute” mode and add the butter. Once melted and bubbling, add in the onion, celery, carrot, and garlic. Saute until onions are soft, about 3-4 minutes.

3. Once aromatics are cooked, pour in the chicken broth and deglaze the bottom of the pot.

4. Add in the chicken, bay leaves, and dried thyme then close the Instant Pot and cook on manual ‘high’ for 18 minutes.

5. Once the timer is done, allow the pressure to naturally release for at least 5 minutes. Then, remove the chicken from the Instant Pot and shred. Set aside.

6. Add the heavy cream and cream cheese to the instant pot and mix well into the soup, breaking up any pieces of cream cheese.

7. Add the chicken back into the pot and turn to saute mode to heat up if needed. Season with salt and pepper as needed. Serve once hot – enjoy!

This makes a total of 4 servings of Keto Chicken Pot Pie Soup. Each serving comes out to be 621 calories, 52.4g fats, 6.4g net carbs, and 33.8g protein.

NUTRITION CALORIES FAT CARBS FIBER NET CARBS PROTEIN 24.00 ounce boneless, skinless chicken thighs 973 60.8 0 0 0 115.4 0.00 none salt and pepper 0 0 0 0 0 0 2.00 tablespoon butter 203 23 0 0 0 0.2 1.00 small onion 24 0.1 5.6 1 4.6 0.8 4.00 ounce celery 18 0.2 3.4 1.8 1.6 0.8 1.00 medium carrot 16 0.1 3.8 1.4 2.4 0.4 3.00 teaspoon fresh garlic 13 0 2.8 0.2 2.6 0.5 2.00 cup chicken broth 30 1.1 2.2 0 2.2 3.2 2.00 whole bay leaf 6 0.2 1.5 0.5 1 0.2 1.00 teaspoon dried thyme 3 0.1 0.8 0.4 0.3 0.1 1.00 cup heavy cream 809 85.7 6.4 0 6.4 6.7 4.00 ounce cream cheese 388 38.6 4.7 0 4.7 7 Totals 2484 209.7 31.1 5.4 25.7 135.2 Per Serving (/4) 621 52.4 7.8 1.4 6.4 33.8

Keto Chicken Pot Pie Soup [Instant Pot]

The Preparation

24 ounce boneless, skinless chicken thighs

salt and pepper, to taste

2 tablespoon butter

1 small onion, diced

4 ounce celery, diced

1 medium carrot, diced

3 teaspoon garlic, minced

2 cup chicken broth

2 whole bay leaves

1 teaspoon dried thyme

1 cup heavy cream

4 ounce cream cheese

The Execution

Gather and prep all ingredients. Season the chicken thighs with salt and pepper to taste.

Set the Instant Pot to “saute” mode and add the butter. Once melted and bubbling, add in the onion, celery, carrot, and garlic. Saute until onions are soft, about 3-4 minutes.

Once aromatics are cooked, pour in the chicken broth and deglaze the bottom of the pot.

Add in the chicken, bay leaves, and dried thyme then close the Instant Pot and cook on manual ‘high’ for 18 minutes.

Once the timer is done, allow the pressure to naturally release for at least 5 minutes. Then, remove the chicken from the Instant Pot and shred. Set aside.

Add the heavy cream and cream cheese to the instant pot and mix well into the soup, breaking up any pieces of cream cheese.

Add the chicken back into the pot and turn to saute mode to heat up if needed. Season with salt and pepper as needed. Serve once hot – enjoy!

Notes

This makes a total of 4 servings of Keto Chicken Pot Pie Soup. Each serving comes out to be 621 calories, 52.4g fats, 6.4g net carbs, and 33.8g protein.

3.1

https://www.ruled.me/keto-chicken-pot-pie-soup-instant-pot/

Copyright 2023 | Ruled.Me

Source link