egg, cheese and onion stuffed mushrooms

Using leftovers from your kitchen it’s a great opportunity to step out of the box and use some ingredients in a different way than usually. I had three large flat mushrooms and hard boiled eggs that I cooked for a salad that I didn’t make. I was also baking something else and had a bit room on the baking tray. That’s a great opportunity to take advantage of that and make stuffed mushrooms. Nowadays it would be a waste to heat up an oven only for three mushrooms, wouldn’t it?

Obviously if you have more mushrooms and more people to feed, feel free to multiply the amounts of ingredients and fill up the baking tray with these egg, cheese and onion stuffed mushrooms. If you have more patience than me, you can use small cup mushrooms and stuff them exactly in the same way. Small mushrooms will be great as an appetiser for a garden party or any party actually. They can be eaten hot or cold.

Big mushrooms in my opinion tastes better hot, straight from the oven. They will be a great meal on the hot Summer days when you’re not really hungry.

Stuffed mushrooms are also low in carb, so for all of you on a ketogenic diet they might be another good idea how to use eggs and mushrooms. Mushrooms were always considered as nutritionally useless as they contain mostly water. But studies showed that they are actually great source of vitamins B (thiamine, riboflavin, niacine, pantothenic acid), vitamin D (if they grow in the UV light), also phosphorus and potassium.

I used medium cheddar cheese for this recipe, but any stronger flavoured cheese will be great. Mozzarella or other delicate cheese might be to insipid here. Also if you like it more on the spicy side you can add some chilli flakes or cayenne pepper instead of black pepper.

Garnish with some freshly chopped spring onions and aromatic cherry tomatoes and delicious meal is ready in minutes!


egg, cheese and onion stuffed mushrooms


INGREDIENTS:

  • 3 large flat mushrooms (also called jumbo mushrooms)
  • 2 large hard boiled eggs
  • handful of grated hard cheese (cheddar, emmental, gouda)
  • 1 tbsp mayonnaise
  • 1 small brown onion
  • spring onions for garnish
  • pinch of salt
  • freshly ground black pepper

DIRECTIONS

I always peel the skin from a mushroom cup instead of rinsing it under the water. So it’s not going to soak the water and become soggy. Remove the stems, chop them and keep for stuffing.

Finely chop hard boiled eggs, also chop one small brown onion. Combine them both adding a spoonful of mayo, pinch of salt and freshly ground pepper. Then add mushroom stems and grated cheese of your choice.

Fill up the mushrooms, sprinkle with additional cheese and bake in 180-200°C until cheese melts and becomes slightly golden. Remove from the oven, garnish with some spring onions and serve.

two ingredients keto pancakes

Another Summer comfort food recipe. Scotland is not the hottest place in the world and to be honest I don’t feel like there’s a place for typical Summer staples – all the meals and drinks that supposed to cool you down a bit and soothe the warmed by the sun body and mind. I would say that the theme here is: “if not the wind, it would be actually quite warm”. But maybe it’s just my perception of the Scottish weather and natives might feel a bit different about it. Anyway, I don’t feel I need to be cool down more than I already am. That’s why I will provide you today with a mix of hot pancakes with Summer fruits.

I had a pack of curd cheese in my fridge that was getting close to its end date, that I bought God knows why, so one afternoon I decided to try and make pancakes with them. I’ve seen pancakes made with eggs and cream cheese, so I was curious if it will work with curd cheese, that obviously has completely different texture and taste. To be honest I wasn’t really sure what I was doing, it was kind of experiment.

The outcome wasn’t bad at all, it was a little tricky to fry them, as they are quite gentle and bigger ones wasn’t that easy to flip. But when I lowered the heat and let them fry a bit longer it wasn’t so bad. They have a bit peculiar taste and squeaky texture, but with some sort of “sweet” addition of fruits or keto friendly chocolate sauce they are perfect.

I had only strawberries and frozen cherries, but if I would have some honey or maple syrup I would definitely brake the keto rule and drizzle them with some golden sweetness.

To make these pancakes you will need only two ingredients: eggs and curd cheese. Optionally, you can add some sugar replacement to the mix (xylitol, monk fruit sweetener, stevia) but if you decide to put some fruits or sauce on top it’s not necessary. You can use bits of fruits or smash strawberries or raspberries with a fork (or blender) to make some sort of fruit sauce and generously drizzle all over.

Non-stick frying pan will be also very useful as pancakes are quite gentle and might be little tricky to flip if you don’t have enough patience. But it will be a great option for you if you’re on gluten free diet and you can’t eat traditional flour made pancakes. Also all of you who’s on ketogenic diet and crave for pancakes will make a good use out of this recipe.

I think it would also go great in savoury meals with meaty sauces for example. But for the Summer take advantage of fresh fruits that are low in carbs like: strawberries, blueberries, raspberries or blackberries.


two ingredients keto pancakes


INGREDIENTS for about 8 pancakes:

  • 450 g full fat curd cheese
  • 3 eggs
  • optionally: some sort of sweetener – xlylitol for example
  • some clarified butter or coconut oil for frying
  • additionaly: strawberries, cherries or any other fruits or for non keto options – honey, maple syrup, chocolate sauce

DIRECTIONS

Preparation is extremely simple: whisk the eggs until fluffy. I used blender. Add crumbled curd cheese and blend utlil you get quite thick, fluffy consistency. If you want you can also add a teaspoon or two of xylitol or other sweetener. Pancakes have quite neutral taste on its own.

Heat the non stick frying pan, add some clarified butter (won’t burn while frying) or coconut oil. Pour couple pancakes, trying to keep them quite small – they will be easier to flip. Fry on both sides on medium to small heat until golden. Flip gently. Remember pancakes don’t contain any flour so there’s not a lot of density. They might be more prone to break if you won’t be gentle enough or you try to flip them too early.

Decorate with bits of strawberries or other fruits or fruit sauce, drizzle with honey or maple syrup if you don’t mind some sugar. Anyway some kind of “sweet” addition would be needed, as pancakes itself have quite neutral taste, but they are very fulfilling comparing to regular flour made pancakes. They taste the best freshly made and hot.

Enjoy!

sunchoke (topinambur) & apple salad with smoked mackerel

When I found these two small unusual looking tubers in my veggie box subscribtion I had completely no idea what are they and how to prepare them. Quick investigation (thanks google) and came out that my mysterious veggies are sunchokes. Also called: topinambur or sunroot, Jerusalem artichoke, earth apple or wild sunflower – depending on where you live. Topinambur sounds familiar but it reminds me of long thin root veg, and the one I got were small kind of ginger-like shape with brown potato-like skin.

Came out that sunchokes are species of sunflower native to North America, they vary in colour from pale brown to white, red, or purple and can be eaten raw, cooked or pickled. Despite one of its names, the Jerusalem artichoke has no relationship to Jerusalem, and it is not a type of artichoke though the two are distantly related as members of the daisy family. Italian settlers in the United States called the plant girasole, the Italian word for sunflower, because of its familial relationship to the garden sunflower. Over time, the name girasole in southern Italian dialects was corrupted to Jerusalem. Can you be more confused?

They are not articholes, nor sunflowers, look like ginger, but doesn’t taste like ginger at all. Actually for me they taste more like a potato, but much more creamy than starchy and with slight nutty flavour and also quite sweet. Although I tasted only baked version, so I’m very curious how raw one taste like.

About 150g of raw slices sunchoke contains about 3g of protein, 26g of carbs, 2.4g of fiber, 14g sugar. Although it contains lots of carbs, most of them are not sttarch but inulin. Inulin is a type of soluble fiber that balances blood sugar, and also acts as a prebiotic. Prebiotics are compounds that feed the good bacteria (probiotics) in our gut, thus enhancing digestive and immune health. It stimulates the development of a normal intestinal flora while inhibiting the growth of putrefactive and pathogenic bacteria, and maintains the correct pH. It can be helpful in any food poisoning. Moreover, inulin has an immunostimulating effect on the immune system as well as to bind and excrete harmful compounds that are left in your intestines.

So I started looking for a recipe inspiration as I always do with foods that I never prepared before. And I found a perfect one, as I had (almost) all ingredients. So that’s my version of this sunchoke and apple salad, prepared with the leftovers I already had in my kitchen. I had one organic Gala or Pink Lady apple, leftovers of smoked mackerel insteadt of trout, ordinary brown onion instead of shallots, plus some spring onions from the same veggie box instead of fresh basil. And I have to say that I was pleasantly surprised with the final taste. It looked a bit like randomly chosed ingredients, but somehow worked together very well.

Tangy and crispy apple, mellow and gentle taste of baked sunchoke, smoked fatty fish broken a bit by the taste of apple cider vinegar and onion. And lots of black pepper that I really enjoyed in this salad, all of that made a great salad I have ate with pleasure.

I’m definitely curious of more sunchoke/topinambur recipe options, and I will be looking for it in my next veggie boxes. That’s what I really like about my veg box subscription – I’m sure I’ve mentioned that before. Each time I found a veg I’ve never tried before I learn something new. And that forces me to experiment, try new recipes rather than stick to couple ones I know by heart and that are easy and convenient. And I encourage you to do the same – look for new ingredients you’ve never tried, find new tastes and flavours. You might fail in your discoveries but you also might find your new favourite taste.


sunchoke (topinambur) & apple salad

with smoked mackerel


INGREDIENTS (for one large portion):

  • 2 sunchoke (topinambur)
  • 1 small apple
  • half of small brown onion
  • handful of chopped spring onions
  • smoked mackerel
  • freshly ground black pepper
  • pinch of salt
  • chopped dill for garnish
  • 1-2 tsp apple cider vinegar
  • 1 tbsp olive oil + tiny bit for a drizzle

DIRECTIONS

Thoroughly wash sunchokes and slice them in quite thick slices (leave the skin on). Sprinkle with black pepper and pinch of salt and drizzle with olive oil. Toss to coat. Prepare baking tray and piece of baking paper. Preheat the oven to 200°C. Spread sunchoke slices on the tray and bake for about 25 minutes, until they become golden and crispy on the edges. Then remove from the oven and let it cool down completely.

Cut apple in thin slices, drizzle with apple cider vinegar to prevent from getting dark and unappetizing. Sprinkle with freshly ground black pepper. Add very thinly sliced half of small onion and chopped spring onions.

Arrange on a plate together with sunchokes, add bits of smoked mackerel. Drizzle with olive oil, garnish with fresh dill and enjoy.

summer roulade with prosciutto (#ketofriendly)

After couple weeks of absence that was a mix of several different factors (including having way too much on my plate) I’m coming back, hopefully with more then only one recipe. This time it’s keto friendly Summer roulade made with lots of green stuff and prosciutto. Seems complicated but in fact is very easy to make. It’s fancy enough to be served on Summer garden party you might be having in near future or if you wish, you can make it for your lunch or breakfast. Or it may be a part of your weekend breakfast feast in the garden.

I planned to make it using plenty of rocket – more bitter and mustardy in flavour, but ended up getting a bag of spinach from my first this season veggie box, so used spinach instead. Next time though I will use rocket leaves that has spicy, peppery flavour that will perfectly contrast to gentle taste of prosciutto. So if you decide to make this roulade, feel free to try different kind of green leaves, although I believe that rocket will be delicious.

Also you can choose from various cream cheese flavours: with herbs, garlic or chives will work as good. Choose the one you like the most or stay with plain, non flavoured cream cheese. If you have fresh herbs you love, do not hasitate and also add them to the green layer.

The same with cheddar – stronger one you choose more flavour you will add to your final roulade.

I like this kind of recipes – they give you variety of choices, depending what’s available for you. You can prepare lots of different options based on one basic recipe and experiment with colours and flavours. If you’re on a ketogenic diet that’s a great opportunity to add some variety to your meal options. You can choose from all the keto foods and try different combinations of ingredients, so you will never get bored with what you eat.

To make your job easier you can simply buy a box of egg whites if they are available where you live. Egg whites can be easily freeze, so if you buy a box of 15 egg whites and use half of it, just pop it into the freezer and keep for another time.

Experiment with fresh seasonal veggies and green leaves, don’t be afraid to add different spices or fresh herbs. Start with simple recipe and have fun with using other ingredients that you really like.


summer roulade with prosciutto


INGREDIENTS:

  • 6 egg whites
  • pinch of salt
  • 1 medium courgette
  • 2 handfuls finely grated cheddar of your choice
  • spinach or rocket
  • about 10 slices of prosciutto
  • about 200 g cream cheese of your choice

DIRECTIONS

Start from grating courgette, do it quite finely. Leave it for couple minutes and then squeeze the juice. Do it thoroughly – more juice will remain more wet become after baking, so try to squeeze all the liquid.

Heat the oven to 160-170°C. Prepare large baking tray (I’ve used size 34x40cm) and place a large piece of baking paper, smear it with coconut oil or oil spray to make sure that roulade won’t stick.

In the meantime beat the egg whites with a pinch of salt until stiff peaks. I use handheld mixer. Start with lower speed and tilt the bowl slightly, to make sure that nothing will remain on the bottom. Then I switch the speed higher and beat until I get nice, white foam and stiff peaks.

When egg whites are ready, start adding grated courgette, combine with egg whites using a spatula and folding motion. Add finely grated cheddar. Place the whites on the baking tray and using spatula form into rectangular shape. Try to maker nice and even surface. Place in the oven and bake for about 20 minutes. It should become slightly golden on top. Don’t bake it for too long, when it get dry it will be breaking and you won’t be able to roll it. Although courgette has lots of juice even though squeezed so it will remain quite soft and kind of wet. It’s going to rise and then deflate after taking out of the oven, that’s completely normal, so don’t worry if it happens to you.

After baking immediately take it out of the oven, leave to cool down completely. Next step is to spread all over an even layer of cream cheese. Place all of your prosciutto on top and finish with spinach leaves.

Now roll it gently into roulade, quite tightly with attention not to make holes in it while removing baking paper. Cover it with baking paper or cling film and let it set in the fridge ideally for couple hours.

Cut in thick slices and serve.

how to summon Spring? cacao crepes with banana and blackberry jelly

I’m officially sick and tired of this Spring-called weather. Whoever pulls the strings up there is either mentally unstable or simply mean. This so-called Spring is an error, something is broken in matrix, it’s beginning of May and I’m still wearing my high top sheep wool slippers. And I had to switch on the heating (although having a look on my energy bill should heat me up). 9 degrees Celsius (feels like 6°C) doesn’t call for short sleeves and ditsy floral dresses that are abandoned in my wardrobe for months. Spring – you’re urgently called to be present! I understand that North Scotland is not the hottest place on Earth (either in Spring or Summer), but it’s not Alaska for God’s sake.

That’s why, against all odds lets make a very Summery recipe today. Maybe it will cheer me up while I rest my feet on the radiator.

These fruity crepes are just in time for a weekend breakfast or afternoon tea. We have three flavours here – slightly dry cacao pancakes, sweet banana and slightly sour blackberry jelly. This combination makes the dish not overly sweet. Adults should like it, and kids will surely be delighted with this combination. Especially since we have quite a lot of goodness here – cacao is a source of magnesium and gives happiness, bananas are full of vitamins, minerals and natural fiber, blackberries are full of goodness, all without artificial additives. So basically if you don’t mind carbs – just yummy. It’s a great Spring and Summer meal (if your Spring and Summer is warm) when your body calls for something lighter, juicy and fun.

I give approximate amounts of ingredients for crepes – I always guesstimate the amounts and if I want thinner crepes, I make slightly more liquid batter – it’s easier to spread it on the pan. About 10 pancakes came out of this amount of ingredients. But it all depends on your personal preferences and own way of frying crepes and, of course, the size of the pan.

For making blackberry jelly, apart from fruits, you can either use water or blackberry juice (or other fruit juice). You can also swap blackberries with cherries, blueberries or blackcurrants. Choose the one you like the most or the one that are available for you. You can also use frozen fruits if you don’t have fresh on hand.


cacao crepes with banana and blackberry jelly


NOTE: my cup is 250ml regular glass

INGREDIENTS for crepes batter:

  • about 1½ cup plain flour
  • 1 tsp baking powder
  • 1 large egg
  • 2 tsp sugar (or sugar replacement)
  • milk of your choice
  • 3 tsp raw organic cacao
  • clarified butter for frying (or coconut oil)

INGREDIENTS for blackberry jelly:

  • 2 handfuls of blackberries
  • some water (or blackberry juice)
  • about 2 tsp potato starch or corn starch
  • sugar to taste (or sugar replacement)

ADDITIONALLY:

  • couple bananas
  • clarified butter for frying (or coconut oil)

DIRECTIONS

Prepare a traditional pancake batter: whisk together flour, baking powder, egg and milk add enough milk to be able to pour batter and spread it over the pan. Additionally add a little sugar (so that the pancakes are not bitter) and cacao. Mix everything thoroughly so there’s no cocoa lumps in it. I also always add a tablespoon of coconut oil or clarified butter to the batter (it helps crepes not getting sticky to the pan).

Heat the pan adding a tablespoon of clarified butter or coconut oil and pour your first crepe. Usually the firs crepe is always imperfect, so don’t you worry an keep frying. When the crepe pan heat up properly you should be able to get beautiful crepes, without even using any fat. Make rather thin crepes so that when the banana is wrapped in them it’s not going to be too thick. When you make a batch of crepes put them aside and cover with a pan or a plate to keep them warm and soften the edges.

Now it’s time for jelly. Place blackberries in a small saucepan and add a little water – just enough that the fruits are in water but not covered with it. Add sugar to taste and heat it up, let it simmer for a minute. In a small cup, combine potato starch or corn starch and 2-3 tsp of cold water. Pour in the starch and stir quickly, but as gently as possible, so as not to crush the fruits. Simmer until you get jelly-like texture and clear colour. If you feel like it’s not thick enough add a little bit more starch (but always combine it first with a little bit of water, never add straight to the fruits because you’ll get lumps). When you get consistency that you like switch off the heat and let it cool down slightly.

Peel bananas and cut them lengthwise in half. Wrap each half with a crepe. Heat the frying pan adding butter or coconut oil, and fry crepes for a few minutes on both sides, over low heat, so that the banana has time to warm up and soften.

Serve warm, right after frying – crepes are then crispy, and banana is sweet and soft – it melts in your mouth. Decorate crepes with warm or cold blackberry jelly and enjoy 🙂

apricot pancakes

That’s a really old recipe and really old photos, but I have a fondness for these apricot pancakes. Recipe comes from a recipe book from the 80’s. I’ve made them years ago, but still when I look at these photos it reminds me of hot Summer days when life was a bit more gentle. Not that I feel like life would be more harsh than ever, it’s just different than it used to be. But you know that feeling when you come back to some of your old memories – they always look happier and more colourful in your head (than they’ve really been, most probably). I guess everyone has these kind of memories, and mine are often somehow connected with food. Photos are not the best ones, but I still like looking at them, and they always make me smile inside.

That was the days when I was exploring recipe world, there was no one day with the same meal. It’s a really great recipe – 80’s were masters of making something out of nothing. The pancakes came out plump, delicate and I think that even without the addition of apricots (because there are no apricots in the original recipe) they would be delicious. I love apricots. I like all nutty flavours of fruit, and apricot has such a slightly nutty flavour for me. In addition, they have a beautiful colour – probably even peaches are not so pretty.

Pancakes are not the meal I would make often. First of all because I’m not a fan of frying (oil splashing everywhere, smell of frying, lots of cleaning after), second of all I try to avoid high carb foods. Although this recipe requires only couple spoons of flour, so it’s not a crime. These pancakes are going to be amazing as a treat yourself weekend breakfast or Summer dessert.

Being able to cook from scratch and make for yourself (and your loved ones) something you really enjoy eating is a great value. On the other hand eating something you don’t even like or enjoy makes me feel a bit sad. Eating good things it’s such a simple thing that can add value to your life, just try to spend some time and little bit of effort and you can make your life more pleasurable.

That’s why I want to encourage you to start cooking from scratch if you didn’t tried it yet. There’s a whole word of flavours, and I’m sure you’ll find the ones that will bring you instant joy and make your gut happy.


apricot pancakes


INGREDIENTS for about 10 pancakes:

  • 250 g curd cheese
  • 3-4 tbsp plain flour
  • 2 tbsp powder sugar
  • 2 eggs
  • 1 tsp baking powder
  • pinch of salt
  • few apricots
  • vegetable oil for frying

DIRECTIONS

Separate egg whites and whip them with a pinch of salt. Add sugar and curd cheese to egg yolks and mix it until smooth. Next add flour and baking powder, and combine (it will be very thick) at the end add whipped egg whites. Mix it gently using a spatula or spoon with folding motion. If it’s still to thick add a little bit of water or milk.

Now it’s time for apricots: wash them, separate seeds and chop them. Add them to pancake mix. Heat the pan with some vegetable oil. Using a spoon make small pancakes. Fry on a small heat until golden-brown on both sides. They are pretty gentle and might be tricky to flip, so better wait until one side gets nicely golden brown then flip it.

I made about 10 pancakes from that amount of ingredients – it’s definitely to little, because they were delicious!

🙂 Enjoy!

grilled aubergine and chickpeas salad with sumac dressing

I’m a sucker for a good salad. Recently salads became my go to lunch options, I just open my fridge early in the morning and I pack my luchbox with bunch of veg with occasional addition of meat, cheese or egg. Sometimes it’s even hard to call it a salad, it rather looks like someone placed randomly some foods with splash of olive oil and cream cheese on top (oh, cream cheese is like ice cream for keto-people – yummy). But at 6am that’s sometimes the pinnacle of my abilities.

If I’m more fancy and I get myself together to prepare something on the evening before, it looks more like that.

Although this one looks and tastes much better when freshly made, rather than on a next day, when aubergine becomes a bit soggy and discoloured. Grilled aubergine (and courgette…and peppers… and mushrooms…oh and onion) tastes like heaven, so before I even managed to complete preparing this salad for photos half of it was eaten by my partner (nightmare of food blogers – while you setting up a photo shoot space, your other half shouting from the kitchen: “will you need that veg? I already ate some!”)

Definitely I need to remember that I love grilled aubergine, and use more often my grilling pan that lives on the bottom of the cupboard – forgotten. Apart from being delicious, aubergine is simply beautiful with it’s shiny dark purple firm skin, I’m always amazed by their look. Technically aubergine is a fruit, but I guess apart from bunch of pen-pushers thinking about how to classify a plant or at what angle should the banana curve, no one cares. Aubergine is versatile – it can be baked, mashed into a dip, roast, grilled and cooked – as it easily absorbs other flavours, so it works great in meals rich in spices – like curry’s and stews. Aubergines have a high water content with almost no cholesterol or fat and are a source of vitamin C, vitamin K, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium, and manganese.

They are though a part of the nightshade family – which also include tomato and bell peppers – and in some cases are known to cause severe allergic reactions. So if you’ve never tried aubergine before and you have a history of food allergies , keep it in mind.

For the lucky ones that can eat aubergine without limits here’s a delicious recipe 🙂


grilled aubergine and chickpeas salad with sumac dressing


INGREDIENTS:

  • 1 small aubergine
  • 150g can of chickpeas
  • baby salad leaves (spinach, different types of lettuce)
  • handful of cherry tomatoes
  • piece of feta cheese
  • 1 tsp sumac
  • 1 large garlic clove
  • pinch of salt
  • pinch of black pepper
  • juice from 1/2 lemon
  • couple tbsp olive oil

DIRECTIONS

Heat up a grill pan, drizzle a little bit of olive oil. Cut aubergine in about half inch (1-1.5cm) slices and grill couple minutes on each side. Set aside to cool down.

Prepare dressing: finely chop garlic (or use garlic press), crush it with pinch of salt, add lemon juice, olive oil, black pepper and sumac.

In a large bowl place a bunch of baby salad leaves, arrange slices of aubergine (you can chop them in smaller pieces), halves of cherry tomatoes and chickpeas. Crumble some feta cheese on top and drizzle with sumac dressing. Serve fresh.

You can store it in the fridge for up to two days, but it tastes the best when fresh.

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green peas, bacon and cheese fritatta

As I start my days quite early right now, I no longer have time for proper breakfast. So weekend is the time for me to have nice, decent and more time consuming breakfast. Today I would like you to have a look at this colourful, delicious fritatta. Usually this way of preparing eggs is not my favourite – I prefer fried or scrambled eggs with lots of fresh salad on a side, but this fritatta really surprised me. I only regret that I didn’t add more green peas (I love green peas by the way) because they added lots of freshness to this meal. Addition of feta cheese was also a good idea – it gives a mediterranean vibe and lots of lightness, a contrary to bacon and cheddar. In general great option for a hearty breakfast or lunch. Perfect as a low carb meal, even though green peas are not a ketogenic vegetable – you still keep your carbs low, obviously if you won’t have a slice of bread or toast with it. And it’s absolutely not needed here. If you place your fritatta on a bunch of fresh rocket leaves and garnish with fresh chopped herbs, you’ll get a delicious Summer dinner.

To make this fritatta it’s good to have a non stick pan, with quite thick bottom, so you won’t burn the eggs easily, covering the pan with lid will help to melt the cheese faster, without burning the bottom of the fritatta.

Choose delicious, juicy and sweet cherry tomatoes, preferably from your local supplier. If you choose tomatoes that had to travel thousands miles to finish on your plate, you can be sure that they didn’t managed to ripe on the bush, but during the long journey. So they didn’t managed to develop all the nutritional components as they should. In the ideal world we would have tomatoes that grow happily in the sun, not in the greenhouse. Hydroponic cultivation is gaining more and more popularity. In a small area, in a controlled atmosphere and irrigated with a mixture of chemicals, they grow huge bushes. That’s why in stores tomatoes are cheap even in winter. One bush, grown in this way, can bear up to 25 kilos of fruit. This kind of tomatoes don’t see any sun and most of them don’t even grow in the soil. Why don’t they smell and don’t taste like tomatoes? – that is why.

If we think that we eat healthy because we eat vegetables, we can often be very wrong. If the only source of our vegetables will be those from the supermarket packed in plastic, imported from distant countries, we can almost be sure that their nutritional values will be very poor. If you look for fruit and vegetables from a local grower, you can be more sure that what you get your body will have more value. Such vegetables will sometimes be more expensive than in the supermarket, less diverse, but isn’t it better to eat something that has some value and will nourish our body than something that will give us only a illusory sense of health and, as a result, malnutrition and disease?

There’s one more thing about small local growers – they usually grow their crops not for lust of earning as much money as possible. Lots of them are truly passionate about what they grow, they are often small family run buisnesses so they also eat what they grow. And if they are honest they will be happy to answer all your questions and tell you how their veggies and fruits are grown. Like Mhairi that I spoke with some time ago – you can read our conversation here.


green peas, bacon and cheese fritatta


INGREDIENTS:

  • 3 large eggs
  • couple slices smoked streaky bacon
  • 1 brown onion
  • slice of butter
  • 2 handfuls of green peas (I had frozen peas)
  • handful of grated mature cheddar cheese
  • handful of crumbled feta cheese
  • couple cherry tomatoes
  • natural rock salt and black coarse pepper to taste
  • dried or fresh parsley for garnish

DIRECTIONS

Chop onion and bacon. On a large pan melt slice of butter and add bacon. Fry until golden, add onion and sprinkle with a little bit of salt and black pepper. Fry for about 5 minutes. Add green peas and lower the heat. Fry for another 2 minutes stirring from time to time. Whisk 3 eggs, pour all over the pan.

Sprinkle with grated cheddar and crumbled feta, add cherry tomatoes. Cover the pan with lid and fry on a very low heat until cheese will be melted. Garnish with dried or fresh chopped parsley and serve.

Enjoy!

lazy oat and carrot bake

I saw this baked oats dessert idea so many times on Instagram that I could not resist and finally tried it as well. It’s a kind of TikTok recipe, where you put together couple ingredients, that sometimes doesn’t really go together, and prepare in a way you usually wouldn’t choose (like making mash potatoes from potato crisps). And I didn’t even plan to post this recipe (it’s even hard to call this a recipe), especially that I really dislike the photos I’ve made. But came out that this dessert or breakfast idea is actually quite tasty and we’ve ate all in one and a half day.

So if you’d need to choose between buying a pack of oat bars (or pack of doughnuts), and making a little bit more healthy (and definitely cheaper) choice, I think this kind of oat bake is perfect. Especially that you can add whatever you like to this combination: nuts, raisins, peanut butter, fruits, chocolate, you can either use any plant milk you like or cow’s milk if that your choice. And it literally took me couple minutes to mix all ingredients in a baking dish. So even though it’s not my “go to” food choice, as I try to avoid lots of carbs, if I would like to treat myself with some home baked goodies I would choose this one.

I chose a mix of carrot and cinnamon, and all my sweetness comes from carrots, one banana and raisins that were already in my oat mix. For me that was just enough and I didn’t need any addition of any sort of sugar or sugar replacement. For you though it might be different, so don’t feel restricted by that. You can either add more banana or after baking drizzle it with some honey. Seriously this recipe gives you so many options, that each time you can make absolutely new taste with changing only one or two ingredients.

Because this kind of “recipes” usually doesn’t tell you the exact amounts of ingredients, I was just eye-balling the amounts of milk and oats. So feel free to experiment. From the amounts I’ve added my oats were quite dry – more like an soft oat bar, than actual porridge. But it was nice and crispy on top – especially when hot straight from the oven. If you add much more milk, you’ll get more loose and moisture texture.

I’ve popped couple pieces of organic raw chocolate – they’ve melted nicely over the hot oats. Also added some pumpkin and sunflower seeds to make it more nutritious and filling. I had a mix of oats, nuts and raisins, but if you have plain porridge oats they will work as well. Enjoy making your own mix of your favourite flavours.

lazy oat and carrot bake

NOTE: my measuring cup is 250ml regular glass

INGREDIENTS:

  • 3 cups of oats (mix of oats, nuts and raisins)
  • 2 cups of plant milk of your choice (I had almond)
  • 1 banana
  • 3 small carrots
  • 1 tsp cinnamon
  • coconut oil or butter to grease the baking dish
  • optionally: pumpkin seeds, sunflower seeds, dark chocolate (I used 85% organic cacao chocolate)

DIRECTIONS

Grate the carrots, finely chop banana. Smear coconut oil or butter all over your baking dish. Add oats, grated carrots, banana, cinnamon and seeds if you have them. Give it a good stir, so all ingredients will combine and spread evenly in a baking dish. Pour over with plant milk. Texture of my bake was quite dry – like soft oat bar, if you’d like more porridge like consistency add more milk.

Preheat the oven to about 170-180°C, bake for about 20 minutes. Remove from the oven, add pieces of chocolate. Serve hot or cold. Although I think tests the best when hot and crunchy on top.

Enjoy!

one pot cabbage rolls (keto unstuffed lazy version)

I’m all about easy one pot meals, and I love cabbage rolls. So when I stepped upon this unstuffed lazy version I knew i have to make it. You know these days when you absolutely cannot be bothered spending more time in the kitchen than it’s absolutely necessary. Or you simply don’t have enough time to properly cook, but you still like to eat something homemade?

This lazy one pot unstuffed cabbage roll are perfect for these kind of days. What’s even better – it’s low carb, because we swap rice with cauliflower. All preparations will take you less than 30 minutes, than you just leave it on a small heat stirring it occasionally. Or you can pop all ingredients to a slow cooker (although it’s nice to fry the onion and meat first) and let it cook slowly without your attention.

This one pot unstuffed cabbage roll is full of flavour, aromatic, if you like it more on a spicy side, you can add some cayenne pepper or couple splashes of sriracha – Thai sauce made of mashed chilli peppers with garlic, vinegar, sugar and salt. Warm and hearty meal you can make even on a busy day and have for your lunch or dinner.

one pot cabbage rolls

(keto unstuffed lazy version)

INGREDIENTS:

  • 1 small white cabbage
  • 500 g pork (or beef) mince
  • 1 large white onion
  • 1 small cauliflower
  • about 500 ml tomato passata
  • salt to taste
  • freshly ground black pepper
  • 1 tsp sweet paprika powder
  • 1-2 chopped garlic cloves
  • dried or fresh parsley for garnish
  • 1 tbsp butter

DIRECTIONS

Finely chop onion, heat a large frying pan adding 1 tablespoon of butter. Fry onion until gold, than add minced meat, salt pepper and sweet paprika powder. Fry on a medium to high heat until meat becomes greyish – brown and won’t be raw any more.

In the meantime, chop your cabbage, it doesn’t need to be chopped in any particular way – should be quick and easy though. Also finely chop a cauliflower, you can also use a food processor if you have it on hand. I just chopped it in small pieces using a large knife.

When meat is ready add chopped garlic, cabbage and cauliflower. I used a large non stick pot to fry meat and onion, so I just added veggies to it. If you don’t have a pot like that transfer fried meat to a regular pot and add veggies. You need to be able to cover it with lid, to simmer gently. Also add passata, give it a good stir and cover the pot with lid lowering the heat so it will simmer slowly. Stir every now and then, keeping an eye it not burning on the bottom of the pot.

Cook until cabbage will become as tender as you like it. You can make it almost overcooked, or firm and crunchy. Add some more salt and pepper if needed, at the end garnish with parsley.

You can easily prepare this meal also using a slow cooker.

SLOW COOKER DIRECTIONS

Finely chop onion, heat a large frying pan adding 1 tablespoon of butter. Fry onion until gold, than add minced meat, salt pepper and sweet paprika powder. Fry on a medium to high heat until meat becomes greyish – brown and won’t be raw any more.

In the meantime, chop your cabbage, it doesn’t need to be chopped in any particular way – should be quick and easy though. Also finely chop a cauliflower, you can also use a food processor if you have it on hand. I just chopped it in small pieces using a large knife.

When meat is ready, transfer it to a slow cooker, add chopped garlic, cauliflower and cabbage sprinkle with some more salt and pepper, pour over tomato passata and about 100ml of water. Give it a good stir and set up your slow cooker on “low” for about 4 hours. After 2 hours give it a good stir and check if it needs any additional seasoning.

Serve hot garnished with some parsley.

Enjoy!