I add just a bit of cornmeal to the mixture for that authentic flavor that we all love. Even with the cornmeal, a serving has just 3 grams of net carbs. This wonderful bread is tender and fluffy, and the combination of almond flour and just a bit of cornmeal makes it taste almost like true cornbread, albeit with a less pronounced corn flavor. Ingredients You’ll only need a few simple ingredients to make this tasty keto cornbread....
Are you entertaining for Christmas or New Year this year? We had 14 people round the table for Christmas dinner last year, so we decided that Christmas day would be just the four of us this year, then we’ll have family round and do some visiting starting on Boxing day. I’m one of those people who likes to plan my food (my holidays, my work schedule, basically anything I can get into a list) well in advance....
Boiling chicken is very easy and a faster way of getting food to the table. You don’t need to go out of your way to get rotisserie chicken for shredded chicken, boiled chicken can also be flavorful if cooked right. In fact, you get more from boiling your chicken yourself at home to shred than buying from the shops. Growing up, the only way I knew to season meat or poultry is boiling it first, regardless of how the end result would be....
One of the jobs the air fryer does best is reheating food like it is freshly made without compromising on the taste or texture of the food. Unlike the microwave which will likely leave you with soggy fries that will harden when cool, the air fryer will quickly reheat your french fries and make them taste just as good as when they were first cooked. Crispy on the outside, fluffy on the inside and you don’t have to rush to eat it thinking it may lose its crispiness....
Is it just me who thinks that iceberg lettuce wedges is a great and unique salad for a menu? OK, so truth be told, it’s not just about making something different. It’s because this is a virtually no chop salad. 🙂 Make the ranch dressing ahead. Then it takes 5 seconds to chop and iceberg lettuce up. And voila! Salad is served! I know the civilised way is to eat this with a knife and fork....
Japanese Salmon recipe This is an authentic, simple Japanese marinade that can be used for any fish but is especially great with salmon. In this recipe I’ve cooked this by pan frying but it is really great broiled/grilled too. With pan frying you get a really crispy skin (which I love) and the wonderful caramelisation, and with broiling/grilling, the exterior is less caramelised making it softer and a bit juicier which is also delicious....
I make it with cod and flavor it with onions and bacon. Heavy cream makes it wonderfully creamy and paprika gives it a beautiful color. This delicious chowder is so hearty and filling! It’s one of my favorite winter meals to make for my family and I love that it’s indeed a full meal - you don’t need to serve it with any side dishes (but you can definitely serve it with these keto cheese biscuits)....
They’re ready in just 30 minutes, and they keep well in the fridge or in the freezer. So you can double the recipe to ensure tasty leftovers. I really like lamb and find it a refreshing change from the ubiquitous beef. Although I usually opt for using ground beef, sometimes I crave the bold flavor of lamb. This easy recipe relies on that bold flavor. Simply mix Greek yogurt and a few spices into some ground lamb, form the mixture into meatballs, and saute them in olive oil....
Lightly Sweet ‘n Salty Butter Popcorn Anyone who has attempted butter popcorn probably did what we all tried at some point: Douse fresh popcorn with regular melted better. Seems obvious enough, right? Only … you found after 10 minutes your popcorn turned soggy and sad (and totally ruined your movie night). The reason it goes soggy is because butter contains 15% water. Yes, water is what is making your popcorn soggy!...
Leftovers are excellent too, whether gently reheated in the microwave or served cold. Nose-to-tail eating is the responsible way for meat-eaters to consume meat. And this particular cut makes it very palatable indeed. It’s wonderfully flavorful and tender, and it’s also surprisingly easy to make. I learned to cook lengua from my friend Irina, a wonderful cook who makes many traditional recipes. My entire family loves it - yes, even the kids!...
Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb! Mongolian Lamb Mongolian Lamb is a Chinese stir fry that’s made with tenderised, marinated strips of lamb in a dark sweet-savoury sauce perfumed with Chinese Five Spice. It’s not an authentic Chinese dish, and almost certainly has nothing to do with Mongolia. The truth is nobody really knows why it’s called Mongolian Lamb....
It’s an easy recipe that practically cooks itself, and leftovers the next day are even better than the freshly cooked dish. This stew is so good. Tender pieces of meat, onions, and creamy okra are swimming in a rich tomato broth. The spices - paprika and cumin - add depth and warmth. It’s a wonderfully comforting dish and it’s just perfect when it’s cold outside. Although this is not a quick recipe, it’s very easy to make....
Cooking meat on the bone is always the best way to slow cook meats, like with slow cooked Beef Short Ribs and Osso Bucco. The meat is juicier and I’m 100% convinced it’s more flavourful too! Welcome back to PERSIAN WEEK! This week it’s all about the aromatic smells and flavours of Persian food, the bright colours and the chest puffing as you airily tell your family and friends “oh, we’re just having a Persian Feast tonight....
Homemade pesto will last for 3 days in the fridge, or months in the freezer. Make a pesto pasta, use for pasta salad, spread it on toast, use as a dip and dollop on everything! There is no greater purpose for a big bunch of fresh basil than to make a homemade classic Italian pesto, and it’s negligent of me to have not shared my “formula” until now! While basil is the classic version, there’s a wide variety of combinations available and I use the same recipe for all variations:...
A perfect accompaniment to your afternoon cup of tea - this cake is full of vibrant spring flavours. I spotted this recipe whilst perusing through Delicious Magazine last week. I’m a bit of a hoarder when it comes to food magazines, and I still get a buzz when Delicious or Good Food arrives through the letterbox. I’ve got hundreds of copies stashed on various bookshelves, and they’re slowly taking over the conservatory....
Olive oil and grated parmesan further enhance its flavor and turn it into a true delicacy! You can also use melted butter to coat the fennel - it’s so good. If you’ve never tried fennel before, you’re in for a treat! The anise-flavored, crunchy bulbs are completely transformed in the oven into a wonderfully creamy, cheesy, and caramelized side dish. The only caveat: a faint licorice flavor remains even after cooking, so if you’re not a fan of this particular flavor, here are some other vegetable recipes for you to try....
It will take you about 40 minutes to make this recipe - 10 minutes prep time and 30 minutes in the oven. Frozen vegetables are such a lifesaver. If you’re like me and you’re tired of food waste, a great way to prevent that is to buy fewer fresh veggies but stock up on frozen ones. The convenience is unparalleled - they’re already cut and cleaned, and in many cases, you can cook them from frozen....
16 April Update – 7 days in, $39,106 raised, 5,000 foods delivered to 13 hospitals!! Read more and see photos here, down in the Updates section. ❤️ Over 100 healthcare workers around the world have died from COVID-19, caring for those of us in need. I want to say thank you to our frontliners. On Thursday 2 April 2020, I sent 250 muffins to the Westmead Hospital in Sydney as a small token of my appreciation to healthcare workers in the frontline, battling the COVID-19 war at great personal risk to themselves....
Serve it on top of cauliflower rice or spaghetti squash noodles for a complete meal. This is a very flavorful, bold-tasting dish that, as so often happens, was born out of the need to use up leftovers. In this case, I had an open package of andouille sausages that I wanted to use up. Sauteing the sausages in butter with shrimp and a tasty Cajun-style spice mix proved to be a huge success, so I’ve been making this recipe regularly ever since....
Being an Aussie fortunate enough to have many readers from all around the world – and I really do many from all around the world (!!!!) – one of the things I’m very mindful of is sharing a selection of recipes suited to varying climates. And right now – January and February – are always the toughest months because the seasonal difference is at its most extreme. When I’m sweltering in the height of summer when it’s 40C/104F without a whisper of a breeze (reminder: I live in a house with no air conditioning!...
