Archive for To try

Fresh Tomato Sauce with Penne


From Marco Pierre White, via Master Chef Australia, July 16, 2015:

Olive oil
2 onions, finely chopped or grated
3 cloves garlic, finely chopped or grated
750 g. cherry tomatoes, halved
2 bottles passata sauce
Prepared chicken stock (‘2 condensed stock pots’ – possibly bouillion cubes)
3 sprigs thyme
1 bay leaf
500 g. dried penne
Dried chili flakes, to taste
½ bunch basil leaves, chopped
Salt and pepper to taste
Parmesan cheese, grated for serving

Drizzle olive oil in a pan and set over medium heat. Add onions and garlic and cook until soft but no color. Add 600 grams cherry tomato halves and cook until broken down and juices released. Add passata sauce, rinsing out bottles with 1 cup water and add to the pan. Add chicken stock pots, thyme and bay leaf and allow to simmer gently until thickened and reduced, about 40 minutes. (Alternatively, place in a 140C oven to cook). Remove from heat and pass through a sieve.

Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook until slightly underdone. Drain pasta and drizzle with olive oil.

Place a large fry pan over medium heat and drizzle with olive oil. Add remaining cherry tomato halves and chilli flakes, to taste. Fry briefly then add 2-3 cups tomato sauce, chopped basil and drained pasta and toss to coat. Season with salt and pepper and serve with grated parmesan cheese.

Left over tomato sauce can be frozen.

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Keto Bread


6 eggs
¼ tsp cream of tartar
4 tbsp butter, melted
3 tsp baking powder
¼ tsp salt
1½ cups almond flour or almond meal

Separate the eggs.  Add cream of tartar to egg whites, and beat till soft peaks form.  Put yolks in food processor; add melted butter and process till smooth.  Add baking powder and salt, and process till blended.

Add half the almond flour and process till smooth.  Add the remaining almond flour, and barely mix.  Fold in ⅓ of the egg white mixture, and process until just mixed.  Add the remaining egg whites, and mix gently until just incorporated.

Pour into a greased pan and bake in a preheated 375° oven for 30 minutes.

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Chargrilled Courgettes and Asparagus with Tarragon


450 g asparagus (not the fine variety), tough part of stalks removed
2 medium courgettes (300-350 g), sliced diagonally
Grapeseed, olive, or coconut oil
30 g flaked almonds, toasted in a dry frying pan until golden

Dressing:
1 clove garlic
3 tbsp extra virgin olive oil
1 tsp tarragon or cider vinegar
½ tsp Dijon mustard
1 tbsp tarragon leaves, finely chopped
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
Coarse sea salt and freshly ground black pepper

Steam asparagus until just tender; refresh under cold running water and blot dry.

Heat a griddle pan until hot; toss the courgette slices and asparagus in a little oil and place on griddle.  Turn each slice during cooking, a few minutes each side; set aside and keep warm.

Meanwhile, mash the garlic with a pinch of coarse sea salt.  Scrape into a glass jar, add the oil, vinegar, mustard and black pepper; shake until the dressing is well mixed and emulsified; stir in the herbs.  Toss the vegetables in the dressing and arrange on a serving dish; sprinkle with toasted almonds and serve.

 

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Brown Butter and Gorgonzola Pumpkin Pasta


From donna hay.com:

1 kg butternut pumpkin, peeled and spiralised
1 tbsp extra virgin olive oil
Sea salt and cracked black pepper
100g unsalted butter
150 g gorgonzola, sliced
½ c curly parsley leaves, finely chopped
¼ c finely grated parmesan

Preheat oven to 220ºC (425ºF).  Place the pumpkin, oil, salt, and pepper on a large oven tray lined with baking paper, and toss to combine.  Cook for 5 minutes or until the pumpkin has just softened.

While the pumpkin is cooking, place the butter in a small frying pan over high heat.  Cook for 4-5 minutes or until the butter is foamy and nutty brown.  Divide the pumpkin and gorgonzola between plates, spoon butter sauce over top and sprinkle with parsley and parmesan.

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Parsnip and Potato Soup with Feta


1 tbsp olive oil
½ brown onion, finely chopped
2 cloves garlic, crushed
3 medium parsnips (about 450 g), peeled and cut into 2 cm cubes
2 medium desiree potatoes (about 360 g), peeled and cut into 2 cm cubes
4 c chicken stock
½ c thin cream
Salt and freshly ground pepper
100 g feta, crumbled
2 tbsp chives, finely chopped

Heat the oil in a large saucepan over medium-high heat.  Add onion and garlic and cook, stirring frequently, until onion softens (about 3 minutes).  Add the parsnip and potato and stir to combine.  Add the stock and bring to a boil; reduce heat to medium-low and simmer, covered, for 15 minutes or until parsnip and potato are tender.  Remove from heat and set aside to cool.

Ladle part of the mixture into a blender and puree until smooth; transfer to a clean saucepan and repeat until all the soup is blended.  Place over low heat and stir until hot; stir in the cream and season with salt and pepper.  To serve, sprinkle with feta and season with pepper.

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Banana Chocolate Soft-Serve Ice Cream


1 frozen banana, diced
2-3 tbsp coconut milk
2-3 tbsp cocoa powder
1 tbsp mini chocolate chips (optional)

Place all ingredients into a small food processor and mix until the bananas are fluffy.

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Bacon Cheese Dip


From 1001 Low-Carb Recipes by Dana Carpender:

455 g. light or regular cream cheese, softened
225 g. shredded cheddar cheese
230 g. shredded Monterey Jack cheese
1 c. heavy cream
2 tbsp. brown mustard
1 tbsp. minced onion
2 tsp. Worcestershire sauce
½ tsp. sea salt
¼ tsp. cayenne
455 g. bacon, cooked, drained, and crumbled

Cut the cream cheese into cubes and put them in a saucepan (or slow cooker).  Add the remaining ingredients, except for the bacon. Cook on low heat, stirring frequently, until the cheese is melted and all ingredients are blended.  Stir in the bacon.  Serve with raw vegetable slices, mushrooms, or other low-carb dippers.

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