ingredients

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

almond flour

(almond meal) (150 g/ 5.3 oz)

psyllium husks

- will be powdered, will make about

psyllium husk powder

(40 g/ 1.4 oz)

coconut flour

flax meal

(75 g/ 2.6 oz)

garlic powder

onion powder

baking soda

pink Himalayan

sea salt

tbsp

sesame seeds

(or sunflower, flax, poppy seeds)

caraway seeds

eggs

Ketodiet Blog

ghee

lard

duck fat (15 ml)

brown mushrooms

Portobello mushroom (85 g/ 3 oz)

5-6 thin-cut

2-3 regular slices bacon (75 g/ 2.7 oz)

spinach

cherry tomatoes on the vine (40 g/ 1.4 oz)

medium avocado, sliced (75 g/ 2.7 oz)

salt, pepper and/or chili pepper flakes

gluten-free Italian sausages

extra virgin olive oil

Sichuan Hot-and-Numbing (Ma La) Chile Oil

peanut oil, or neutral vegetable oil

red chile pepper

Korean ground red chile (kochukaru)

Sichuan pepper

ginger,

sesame seeds, optional

toasted (dark) sesame oil

Fluffy, moist little cake pops! So easy and quick to make!

How To Make Cake Pops EASILY!!!

Chocolate Cake

Chocolate Frosting (amount depends

boxes chocolate

cake pop sticks

sprinkles

Add cake to a large bowl.

Crumble until it resembles fine crumbs

Add in frosting a little bit at a time until cake is moist and can hold a ball shape, yet is still slightly crumbly. (Use your hands to incorporate the frosting into the cake crumbs)

Using a mini ice cream scoop, scoop out two scoop worth of cake mixture.

Roll the mixture into a tight ball and place on a plate.

Repeat until all the cake mixture has been rolled into balls.

Melt 2-4 ounces of white chocolate in the microwave.

Dip the tip of the cake pop sticks into the white chocolate and insert into the cake balls about half-way.

Freeze for about 20 minutes.

Meanwhile prepare all of your decorating supplies.

Melt the remaining chocolate in a large cup. Make sure you have enough chocolate to completely submerge the cake ball.

Remove cake balls from freezer.

Dip cake balls carefully into the chocolate until covered.

Let the excess chocolate drip off. Swirl and tap gently if needed.

Add the sprinkles while the chocolate is still wet. It will harden quickly.

Stick the decorated cake pop into a styrofoam block to finish setting.

Place into the freezer to speed up setting time.

Cover with a clear treat bag &amp; ribbon for gift giving, if desired.

Store in a cool area in a single layer, in an airtight container.

Enjoy!

Learn how to make cake pops that have the perfect texture, easy to make, and pretty darn fun!!

 Be creative and come up with colors to match your theme. If you suck at decorating cake pops like I do, there are a TON of different sprinkle options available online and in stores.  Have fun and enjoy!!!

Get Recipe: https://divascancook.com/how-to-make-cake-pops-easy-best/

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Music By Kevin Macleod

How To Make CAKE POPS ~ Easy Cake Pops Tutorial

Emma Galloway's Tomato Pilaf with Black Lentils & Caramelised Onion

black (beluga) lentils,

olive oil

garlic,

tomatoes (I like to use cherry), finely chopped

white basmati rice, rinsed & drained well

water

onions

fine salt, to taste

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy. Add rice and stir then add water and a good pinch of salt.

Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn't catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

Smoked ham hock, mushrooms, sage and polenta

Smoked ham hock (Main)

Carrots

Onions

Bay leaves

Thyme

Black peppercorns

Mushrooms

Water

Sage leaves

Salt

Polenta

Unsalted butter

Tbsp Parmesan cheese, grated

Place the hock in a deep saucepan. Peel and chop the carrots and onions, add to the saucepan and cover with water.

Bring to the boil, then remove any surface froth. Simmer for 20 minutes, then add the bay leaves, thyme and peppercorns.

Cover the saucepan with a lid and simmer for an hour. Remove the hock to a plate and continue to cook the stock until reduced by half.

Strain, and discard the vegetables. Return the stock to a clean saucepan and continue cooking until it reduces.

Meanwhile, pull the meat off the bone and cut into large pieces.

Quarter the mushrooms and add to the saucepan with the sage leaves, then cook until it has reduced by half.

Add the shredded meat, cook for a few minutes and serve, spooning the mushrooms, stock and sage leaves over the polenta.

To make the polenta, put the water into a large, heavy-bottomed saucepan with a good pinch of salt and bring it to the boil.

While whisking, pour in the polenta. It will thicken almost immediately, so use a wooden spoon to keep stirring.

Reduce the heat as low as possible, cover the saucepan with a lid, and bring it to a simmer.

Cook for 45 minutes, stirring occasionally. Stir in the butter and parmesan and place a spoonful of polenta on each serving plate.

Ran out of buttermilk? Try this easy buttermilk substitution!

How To Make Buttermilk (Vinegar, Cream Tartar)

milk

lemon juice vinegar

For cream of tartar method:

Remove 1 tablespoon of milk.

Replace it with 1 tablespoon of lemon juice or white distilled vinegar.

Stir.

Let sit for 10-15 minutes.

Use for the desired recipe.

Mix cream of tartar with the warm milk.

Stir until completely combined.

Let sit for 15-30 minutes.

Fried onion paste recipe, an aromatic paste of slow cooked onions, an essential ingredient in the Indian kitchen, with aromatic leftover oil.

Fried Onion Paste (essential ingredient in the Indian Kitchen)

kg red onions (peeled weight, about 6-8 large onions)

250 ml vegetable oil (or other flavourless oil)

Peel and halve each onion.

Thinly slice the onions and as much as possible, separate the individual slices.

Heat the oil in a medium-sized wok on medium heat. You could do this before you start on the onions if you think you&#039;ll be quick enough.

When the oil is hot, tip all the sliced onions into the hot oil and stir. You can test the oil for hotness by dropping a tiny piece of onion in. If it bubbles and comes back up, the oil is hot enough.

After 2 minutes, when the oil has had a chance to heat back up, reduce the heat to low. Cook the onions at this temperature for 30 minutes, stirring regularly, especially in the last 10 minutes, as the onions on the bottom will get darker quicker. You are going for a dark brown colour, but not burnt.

When done, using a slotted spoon, lift the onions out and place in a bowl. You DON&#039;T want to line the bowl with paper, as that oil will be handy when grinding, adding moisture and flavour.

Let&#039;s fry the onions

Allow the onions to cool slightly to about lukewarm. Then place in a chopper, along with any oil in the bowl. Then blitz until you have a smooth, sticky paste.

Store as described above in the post.

Time to grind

Roast Chicken With Chilli Caramel Sauce

butter

chicken

10.00 ml salt and black pepper

8.00 red chillies

ginger

60.00 ml thai fish sauce

lime juice

Preheat the oven to 200 °C.Rub the butter into the chicken halvesand season with salt and pepper. Place thechicken halves in an oven pan and roastfor 30 minutes or until done.SauceHeat the sugar and 60 ml of thewater in a saucepan until the sugar startsto caramelise. Add the chillies, gingerand remaining water and stir continuouslyto prevent it burning. Add the fish sauce and lime juice and simmer for 1 minutewhile stirring continuously. Keep the saucewarm.Transfer the chicken halves to two platesand drizzle with the sauce. Serve with limewedges, a green salad and rice noodles. 

Campbell's Red Lentil Dahl with Kumara

Tbsp Vegetable oil

Brown onion

Cloves garlic, chopped

tsp ginger

Tbsp Mild curry powder

Tbsp Tomato paste

red lentils,

litre / 4 cups Campbell's Real Stock – Vegetable

400 g Kumara, peeled,

Baby spinach leaves

Tbsp coriander

Yoghurt and toasted/warmed roti bread, to serve

Heat oil in a large saucepan. Add onion, garlic, and ginger. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add curry powder. Cook, stirring for a further 1 minute.

Stir in tomato paste, lentils, stock and sweet potato. Bring to boil. Simmer, uncovered, stirring occasionally, for about 12 to 15 minutes, or until sweet potato and lentils are tender. Remove from heat. Stir in spinach and coriander.

Tuck in to this filling meat-free frittata


Easy frittata

Maris Piper potatoes,

pack frozen chargrilled Mediterranean vegetables

British free-range eggs

semi-skimmed milk

mature British cheddar, grated

vegetable oil

Italian-style salad

Prawn and tomato pasta

Olive oil,

Long red chilli, chopped finely

Garlic cloves, sliced thinly

Baby fennels, sliced lengthways

400 g Tiger prawns, raw,

Lemon, zest and juice

g Feta, crumbled

tomatoes

Black olive

Basil leaves,

Linguine pasta

Heat the oil in a frying pan. Add the chilli, garlic and fennel, tossing until it has a bit of colour. Push to the side and add the tiger prawns cooking for 3 minutes each side.

Add the lemon and stir all together. Crumble in the feta, add the olives, tomatoes and basil leaves.

Cook the linguine as per packet instructions, then stir through prawns. Drizzle with extra olive oil and serve with extra basil leaves

The gentle tug of war between the curry powder, the salty soy, the aromatic spices and the heat of the Scotch bonnet is perfectly balanced in this delicious stew. You could have this with potatoes and green vegetables, but I love it best with rice. 


Jamaican-style Brown stew chicken 

chicken legs, or use 8 drumsticks/small thighs

spring onions, thinly sliced

soy sauce

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