Welcome in the middle of nowhere

For all the wandering hobbits of the middle earth…

Category: A hobbit cookbook & pantry Page 1 of 9

Big choc stock 😋 🍫🍫🍫

Breakfast plate 🥘

Danish pastry beignet edit 🥟

~ 4 Servings ~ Time 1h ~ 5 days in the fridge ~

Ingredients

  • 2 serving sunflower flour dough 
  • 60 gr (3 serving) Chia raspberry jam
  • 40 gr macadamia nuts roasted and lightly crushed.
  • 45 gr vanilla cream glaze.

Steps

  1. If needed, prepare the jam, the glaze and the dough.
  2. Roast the macadamia nuts and crushed them, mix them with the jam.
  3. Roll the dough and cut in 4 circle of 17cm diameter (adapted to the beignet mold) .
  4. Place the roasted nuts and jam mix in the middle of the circle, close the dough with a little bit of water. Do all the beignet.
  5. Place in the oven and bake for 18 min @ 170C.
  6. Sprinkle with the vanilla glaze and serve.

Tools and time

  • Beignet mold middle sized.

 

Nutritional data

Original recipe @ Danish pastry

Foatmeal in a jar 🥄

Danish pastry

~ 4 Servings ~ Time 1h ~ 5 days in the fridge ~

Ingredients

  • 2 serving sunflower flour dough 
  • 75 gr (3 serving) Chia raspberry jam
  • 1/3 cup macadamia nuts roasted and lightly crushed.
  • 45 gr vanilla cream glaze.

Steps

  1. If needed, prepare the jam, the glaze and the dough.
  2. Roast the macadamia nuts and crushed them.
  3. Roll the dought in a rectangle form about 10cm on 20cm and cut like first photo.
  4. Add the roasted nuts, and place the jam on it.
  5. Close the dough like 
  6. Bake for 18 min @ 170C.
  7. Sprinkle with the vanilla glaze and serve.
  8. ,,,,

 

Tools and time

  •  

Nutritional data

Original recipe @ Keto Danish Pastry (With Chia Raspberry Jam!)

Keto dough -2 version-🥟

~ 4 Servings ~ Time 1h ~ 4 days in the fridge ~

Ingredients

  • 1 cup of sunflower flour or sesame flour (for the salty version)
  • 24 gr coconut flour
  • 2 tsp Xanthan gum
  • 1 tsp baking powder
  • 1 large egg
  • 5 tsp water
  • 2 tsp apple cider vinegar

Steps

  1. Mix all the dry ingredients all together, place in the kitchenaid add the 2 teaspoon of apple vinegar and mix ’till well incorporated.
  2. add the beaten egg and water and mix well ’til a dought form, it should be sticky to touch.
  3. Place in cling film and use as stress ball for 5 min. Allow dough to rest for 10 minutes before using it.
  4. Keep in the fridge up to 4 days !

Tools and time

  •  

Nutritional data

Sesame flour version

sunflower flour version

Original recipe @ Crazy Dough (For Everything!) 🔥 gluten free, paleo & keto

2 servings of sunflower flour dough use in pastry.

Milkshake raspberries 🥤

~ 1 Servings ~ Time 5 min ~ Blender ~

Ingredients

  • 1 cup raspberries (better frozen)
  • 2 cup coconut milk
  • 1 tsp vanilla extract

Steps

  1. Place the vanilla in the milk, and all in the blender.
  2. Add the frozen raspberries and milk, mix and serve.

Tools and time

  •  

Nutritional data

Decadent chocolate B-Day cake 🎂

~ 8 Servings ~ Time 1-2h ~ In fridge overnight ~ 4 days in the fridge ~

Ingredients

Chocolate donuts mix (without chocolate glazing)

  • 4 large eggs
  • 1/4 cup coconut oil
  • 1 tbsp coconut blossom nectar
  • 1 tbsp vanilla extract
  • 2 tsp baking powder
  • 40 gr coconut flour
  • 30 gr cocoa powder
  • coconut oil for buttering the mould.

Classic chocolate mousse mix (half)

  • 3 eggs
  • 100 gr Lindt 70% dark chocolate
  • 1 tsp cream of tartar
  • One icing bag the keep the mix in the fridge.

Chocolate icing

  • 30 / 40 gr Lindt 85% dark chocolate
  • 2 gr cocoa powder 

Steps

-The day before-

Prepare the chocolate mousse part:

  • Separate eggs’ whites and yolks
  • Melt the chocolate in a double boiler pan.
  • Add the cream of tartar to the whites and beat them stiff.
  • Incorporate some white into the yolks with a spatula.
  • Slowly add the melted chocolate to the yolks.
  • Add the yolks and chocolate mix the the whites, mix well.
  • Pour in an icing bag and place it in the fridge minimum 5 hours but better overnight to be well taken (the firmer the better).

Prepare the Chocolate donuts mix cake part:

  1. Preheat the oven @ 175C. 
  2. Crack the eggs and mix in the kitchenaid, with the coconut oil , coconut blossom nectar and vanilla extract.
  3. Add the remaining ingredients in the kitchenaid and process ’till smooth.
  4. Butter a mould with coconut oil.
  5. Pour the mix in and place in the oven for 15 / 20 min ’till baked in the middle.
  6. Let it cool down and keep in the fridge.

Prepare the Chocolate icing part:

  1. Prepare the chocolate decoration with the Lekué icing kit, put the chocolate in the silicone pouch and place it in the boiling water for approximately 10 min.
  2. Place the letter or shapes you choose to create under the silicone transparent mat, place the nozzle on the pouch and begin to press and place chocolate on the letters; If the chocolate get too sticky place it back in the boiling water, and continue… ’till letters completed.
  3. Once finished, place the mat in the freezer just long enough for the chocolate to take.
  4. Once ready keep the letter on the mat or in a box with cocoa powder.

-Before dining-

Combine the 2 dessert and decorate :

  1. Place the chocolate donuts cake in a plate.
  2. Take the icing pouch with the chocolate mousse and begin to place a first level of chocolate mousse on the cake; Once completed place a second level of mousse with a gap from the edge to avoid the mousse to fall of the cake continue building the mousse level by level ’till the pouch is empty, it’s up to you to see what’s work for the best, to have all the mousse that stay on the cake (I’ve done a round pyramid shape here).
  3. Take the chocolate letters or/and shapes and place them on the cake.
  4. Enjoy !!! 😋

Tools and time

  •  

Nutritional data

Salmon Poke Bowl 🍚

~ 2 Servings ~ Time 1h ~ Marinated ~ 4 days in the fridge ~

Ingredients

Marinated salmon

  • 240 gr smocked salmon
  • 2 medium green onions
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp lemon juice
  • 1 tbsp sesame seed
  • 1 tsp Sriracha sauce
  • 1 tsp rice vinegar

Rice

  • 1 bag of  Konjac Rice from yu & mi
  • 1 tbsp avocado oil
  • 1 tbsp rice vinegar

Topping

Steps

  1. Prepare the marinade, add soy sauce, toasted sesame seed, lemon juice and rice vinegar mix with the salmon cut in small pieces. Let marinate.
  2. Once marinated add the green onions, sesame seed and sriracha sauce.
  3. Prepare the konyaku rice as precise on the packaging you use. Once cooked drain well place in a pan with avocado oil and rice vinegar ’till perfumed.
  4. Crisp up the nori sheet in a hot pan greased with avocado oil, Halve and slice the avocados.
  5. Assemble the bowl : place the rice, the salmon mix, the crisp nori sheet, the avocado and top with some pickled ginger.

Tools and time

  • Preparation time : 1 hour
  • pan

Nutritional data

Original recipe @ Keto & Paleo Salmon Poke Bowl

Stuffed eggplant 🍆

~ 4 Servings ~ Time 1h30 ~ 5 days in the fridge ~

Ingredients

  • 500 gr beef mince
  • 200gr Passata
  • 40 gr parmigiano
  • 2 medium eggplant
  • 4 tbsp avocado oil 
  • 2 garlic cloves
  • 2 tsp onion granules
  • 2 tsp Italian seasoning
  • 1 tsp cumin

Steps

  1. Cut the eggplant in half and scrape the inside, place salt on all the eggplant, place the scraped eggplant in the oven for 20 min @ 150C and the cubes in a pan to reduce.

2. In a pan place the avocado oil, the crushed garlic cloves, the mince and all the spice and mix well. Add the Passata and the eggplant cubes well reduced, mix and cook well.

3. Take the half eggplant from the oven and fill them with the mince mix.

4. Sprinkle with the parmigiano and place in the oven for 15-20 min @ 180C. 

Tools and time

  • Preparation time : 1h30 hour

Nutritional data

Original recipe @ Mrs. Gerolds Kitchen

https://www.youtube.com/watch?v=RtblZ8rwhWw

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