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KetoDiet Blog

cream of tartar

apple cider vinegar

+ 1 tbsp

Erythritol

Swerve

(60 g/ 2.1 oz)

vanilla powder

sugar-free

vanilla extract

make your own

Step-by-Step guide on how to make different colored macaron batters in one batch. Use it to make beautiful multi-colored or character macarons.

How to Make Multiple Colored Macaron Batter in One Batch

almond flour

powdered sugar

castor sugar (Note 1)

egg whites, aged

tsp cream of tartar

Gel food coloring

Determine in percentages how much batter of each...

Determine in percentages how much batter of each color is required.

Divide up the dry mix (sifted almond flour...

Divide up the dry mix (sifted almond flour + powdered sugar) into separate bowls according to the same percentages for the corresponding color.

Prepare the meringue in one batch. Once meringue...

Prepare the meringue in one batch. Once meringue is at stiff peaks, stop the mixer.

Weigh the meringue, divide the meringue into separate...

Weigh the meringue, divide the meringue into separate bowls according to the same percentages for the corresponding color.

Add the gel color into the bowl filled...

Add the gel color into the bowl filled with meringue, then gently incorporate the color with a whisk, making sure not to deflate the meringue.

Once the color is mostly incorporated, pour the...

Once the color is mostly incorporated, pour the almond flour into each respective bowl of meringue with the same corresponding percentage.

Macaronage/fold in the almond flour as usual.

Transfer batter into separate piping bags and pipe...

Transfer batter into separate piping bags and pipe as usual. Refer to post on how long to rest character macarons.

https://mediavine-res.cloudinary.com/video/upload/zake3ldzpsdla9tvaxit.mp4

Step-by-Step guide on how to bake different colored macaron batters in one batch. Use it to make multi-colored or character macarons.

How to Make Multiple Colors from One Batch of Macarons

Aubergine and chickpea curry

Aubergines,

100 ml Olive oil

Onion, finely chopped

Garlic cloves, chopped

Curry powder

Green chilli, seeds removed and chopped

tsp Garam masala

tsp Coriander

tsp Turmeric

400 ml Coconut milk

Brown sugar

g Cherry tomatoes

Chickpeas

Spinach

Coriander

Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.

Heat the oil in a large pot to a medium heat. Add the onion and garlic.

Cook for 2 or 3 minutes until starting to soften. Add the curry, chilli, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.

Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.

Add the coconut milk and sugar. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas.

Cook for a further 10 to 15 minutes until all soft and delicious.

Before serving, season with salt and pepper and fold through the spinach and coriander.

Slow-cooked pulled chipotle beef

kg Beef, lean brisket (Main)

330 ml Beer, dark

Beef stock, good quality

Chipotle sauce

Tbsp Soy sauce

Tbsp Brown sugar

Onion,

Cinnamon stick

chilli,

Cut brisket into large 5cm pieces. Place in a heavy-based casserole dish with a tight-fitting lid and add beer, beef stock, chipotle sauce, soy sauce, brown sugar, onion, cinnamon stick and dried chilli (if using). There should be just enough liquid to cover the meat.

Cover with a lid and cook in oven for 3-4 hours or until the meat is soft and shreds easily. Note: if your lid does not fit tightly, cover dish with tinfoil before placing the lid on top – this will help to create a seal.

Check on the meat after about 2 hours — if it is looking a little dry, top it up with a little more stock and beer.

Once cooked, remove beef from the dish and place on a chopping board. Pour the liquid into a saucepan and boil for about 5 minutes to reduce a little.

Meanwhile, use two forks to shred the meat, pulling the long fibres away from each other. Mix shredded meat with the reduced liquid — the meat will soak up the sauce.

Serve with simple mashed potatoes and greens.

Special Greek Salad

Israeli couscous

greens

red onion (thinly sliced)

banana peppers

olives

tspn red wine vinegar

olive oil (plus extra for drizzling)

kosher salt and ground black pepper

pepper

grape tomatoes (sliced in half)

cucumber

parsley

olive oil

feta cheese (crumbled in large chunks)

tspn oregano

In a medium bowl, combine 2 cups cooked Israeli couscous, 2 cups mixed greens, 1/4 cup thinly sliced pickled banana peppers, 1/3 red onion, 8-10 whole Kalamata olives, 1 teaspoon of red wine vinegar and 1 tablespoon of olive oil.

Generously season salad mix with kosher salt and black pepper and toss to combine.

Salad Greens

In a separate bowl, combine prepared Cubanelle pepper, tomatoes, cucumbers and chopped parsley.

Season with kosher salt and add 1 teaspoon red wine vinegar and 1 tablespoon olive oil. Toss to combine.

Salad Topping

Place a generous layer of the salad greens down the center of the platter.

Top with the cucumber and tomato mixture.

Crumble feta cheese and sprinkle on top of the tomato, cucumber mixture. Drizzle with a little olive oil.

Sprinkle with dried oregano.

Serving

Grilled Pork Tenderloin in Thai Green Chili Sauce

pork tenderloin (trimmed of fat and silver skin)

soy sauce

orange juice

maple syrup

tbsp toasted sesame oil

vegetable oil

recipe Thai Green Chili Sauce

pistachios (coarsely chopped or pepitas)

cilantro leaves

Gather all ingredients before starting the recipe.

Combine 1/4 cup soy sauce, 2 tbsp fresh orange juice, 1 tbsp maple syrup1 tbsp toasted sesame oil and 1 tbsp vegetable oil  in a large plastic resealable bag. Add trimmed pork tenderloin, squeeze out air and seal bag. Massage tenderloin with your hands to make sure that all surfaces are covered. Refrigerate for an hour, or up to 4 hours. Remove from the refrigerator an hour before grilling, or just set aside for an hour to marinate.

Marinade

Pre heat oven to 400°F

Remove tenderloin from marinade, pat dry, discard marinade.

Heat oven proof skillet on medium high heat for 2-3 minutes.

Add tenderloin and sear each side for about 2-3 minutes.

Place skillet in pre heated oven and roast for 10-12 minutes.

Remove tenderloin and allow to rest for 5-10 minutes before slicing.

Pork Tenderloin

While tenderloin is resting, gently the Thai Green Chili Sauce until it is just warm.

Drizzle sauce over the bottom of a serving platter, place sliced pork tenderloin on top of the sauce and garnish with chopped pistachios or pepitas and cilantro leaves.

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KetoDiet Blog

How to Make Multiple Colored Macaro...

Aubergine and chickpea curry

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Top 6 different recipes from across the web

The most viewed different recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

KetoDiet Blog

How to Make Multiple Colored Macaro...

Aubergine and chickpea curry

Slow-cooked pulled chipotle beef

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Grilled Pork Tenderloin in Thai Gre...

The most viewed different recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine