A hobbit cookbook & pantry – Page 2 – Welcome in the middle of nowhere

Milkshake raspberries 🥤

By patoftheshire

On 17th May 2020

In A hobbit cookbook & pantry

~ 1 Servings ~ Time 5 min ~ Blender ~

Ingredients

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

Steps

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

Tools and time

Nutritional data

Decadent chocolate B-Day cake 🎂

By patoftheshire

On 11th May 2020

In A hobbit cookbook & pantry

~ 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:

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

Prepare the Chocolate icing part:

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.
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.
Once finished, place the mat in the freezer just long enough for the chocolate to take.
Once ready keep the letter on the mat or in a box with cocoa powder.

-Before dining-

Combine the 2 dessert and decorate :

Place the chocolate donuts cake in a plate.
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).
Take the chocolate letters or/and shapes and place them on the cake.
Enjoy !!! 😋

Tools and time

Nutritional data

Salmon Poke Bowl 🍚

By patoftheshire

On 7th May 2020

In A hobbit cookbook & pantry

~ 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

2 small avocado (160 gr)
1 nori seaweed sheet
30 gr pickled ginger

Steps

Prepare the marinade, add soy sauce, toasted sesame seed, lemon juice and rice vinegar mix with the salmon cut in small pieces. Let marinate.
Once marinated add the green onions, sesame seed and sriracha sauce.
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.
Crisp up the nori sheet in a hot pan greased with avocado oil, Halve and slice the avocados.
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 🍆

By patoftheshire

On 2nd May 2020

In A hobbit cookbook & pantry

~ 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

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

Foatmeal all Chocolate

By patoftheshire

On 29th April 2020

In A hobbit cookbook & pantry

~ 1 Servings ~ Time 20 min ~ 7 days in the fridge ~

Ingredients

3 tbsp Coconut desiccated
2 tbsp 4 seed mix (Pumpkin, sunflower, sesame and flaxseed)
2 tbsp chia seed
1,5 tbsp coconut flaked dried
2 tsp vanilla extract
100 ml KOKO coconut milk or other nut milk.
3 square of Lindt chocolate 85% (30gr)
1 tsp cocoa powder

Steps

mix the coconut desiccated, flaked and the seed and roasted in a pan ’til golden and fragrant, reserve in a bowl.
Add the chia seed, cocoa powder and mix well.
Add the koko milk and vanilla extract. (and coconut cream if used)
Let set for 5 minutes ’til solid.
Top with shredded chocolate.

Tools and time

Preparation time : 20 min
pan
prepare the dry ingredient in advance and add the wet ingredient last minute.

Nutritional data

Original recipe @ Keto diet Faux keto oatmeal

Carrots cake 🥕

By patoftheshire

On 28th April 2020

In A hobbit cookbook & pantry

~ 2 Servings ~ Time 30 min ~ 4 days in the fridge ~

Ingredients

100 gr carrots shredded
1 large egg
20 gr coconut flour
2 tbsp coconut oil
10 gr hazelnut crushed
2 tsp cinnamon powder
1 tsp all spice (aka pumkin spice)
1 tsp baking powder

Steps

Pre heat the oven @ 175C
Mix all the dry ingredients.
add the wet ingredients grated carrots, egg, melted coconut, mix well.
Butter 2 ramekins and put the mix in it.
Cook for 12 – 15 min @ 175C.
Serve hot with whipped cream or vanilla ice cream.

Tools and time

Preparation time : 30 min
All spice (aka pumkin spice) = 1/4 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp cinnamon and 1/4 tsp grounded clove.

Nutritional data – 1 serving

Original recipe @ The sugar free Londoner Keto Carrot Cake For Two

Carrot cake in mini donuts shape

12 servings made with 2 batch of carrot cake (200 gr carrots)

Nutritional data – 1 mini donuts

Chocolate donuts 🍩

By patoftheshire

On 26th April 2020

In A hobbit cookbook & pantry

~ 3 – 6 Servings ~ Time 1 h ~ 4 days in the fridge ~

Ingredients

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
60 gr lindt 85% chocolate

Steps

Pre heat the oven @ 175C.
Crack the eggs and mix in the kitchenaid, with the coconut oil , coconut blossom nectar and vanilla extract.
add the remaining ingredients in the kitchenaid and process ’till smooth.
grease a bagel mould (3 big) or a donut mould (6 normal size), transfert with a piping bag to form the donut.
Bake for 12 – 15 min ’till not sticky.
Melt the dark chocolate bar on a flat plate on a boiling water pan.
When the donuts are cooked allow to cool and dip in melted chocolate. place the reste of chocolate on top. Option : add cocoa nibs for extra crunch. Enjoy for up to 4 days in the fridge.

Tools and time

Preparation time : 1 hour

Nutritional data (double size & Normal size)

Original recipe @ The Best Keto Baked Chocolate Donuts

Foatmeal Raspberries ‘n Chocolate

By patoftheshire

On 23rd April 2020

In A hobbit cookbook & pantry

~ 1 Servings ~ Time 20 min ~ 7 days in the fridge ~

Ingredients

3 tbsp Coconut desiccated
2 tbsp 4 seed mix (Pumpkin, sunflower, sesame and flaxseed)
2 tbsp chia seed
1,5 tbsp coconut flaked dried
2 tsp vanilla extract
100 ml KOKO coconut milk or other nut milk.
1/3 cup raspberries frozen or fresh (40 gr)
2 square of Lindt chocolate 85% (20gr)
Option : 2 tbsp coconut cream, 1/4 tsp cinnamon or other spices…

Steps

mix the coconut desiccated, flaked and the seed and roasted in a pan ’til golden and fragrant, reserve in a bowl.
Add the chia seed, spices mix well.
Add the koko milk and vanilla extract. (and coconut cream if used)
Let set for 5 minutes ’til solid.
Top with raspberries and shredded chocolate.

Tools and time

Preparation time : 20 min
pan
prepare the dry ingredient in advance and add the wet ingredient last minute.

Nutritional data

Original recipe @ Keto diet Faux keto oatmeal

Swede fries 🍟

By patoftheshire

On 21st April 2020

In A hobbit cookbook & pantry

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

Ingredients

600 gr swede (rutabaga)
4 tbsp avocado oil
1 tsp paprika
1 tsp onion granule or powder
salt to taste

Steps

Peel and cup in fries shape the swede
Mix the oil and the spice.
Place the fries in a trait add the oil and mix well, the fries should be covered in oil.
Cooked 30-40 min @ 200C

Tools and time

Preparation time : 15 min

Nutritional data

Red berries crumble 🍎

By patoftheshire

On 18th April 2020

In A hobbit cookbook & pantry

~ 6 Servings ~ Time 1 h ~ Oven ~ 3 days in the fridge ~

Ingredients

600 gr Courgette (5 medium)
1,5 cup (220gr) Red berries – raspberries, blackberries…
2 tsp cinnamom
1/4 tsp nutmeg
2 tbsp lemon juice
1 tsp cream of tartar
38gr coconut flour
3 tbsp coconut oil
1 tbsp coconut nectar
1 tsp vanilla extract

Steps

Put water to boil in a pan.
Peel, take off the seed with a teaspoon, cut the courgette in 1/2 cm thick slices.
Add the courgette to the pan and when it boil again count 2 – 3 min til al-dente. drain well the water and pat dry, put it in a bowl.
Add the berries, cinnamon, lemon juice, nutmeg cream of tartar and mix well.
in a clean bowl mix the coconut oil (melted) the vanilla extract, the coconut nectar add the coconut flour and mix ’til it form crumbs.
Place the fruit mix in ramequins add the crumbs on top.
Cook about 30 min @ 160C. Top with vanilla cream.

Tools and time