1- To prepare the sauce, combine the mirin and soy sauce in a saucepan and bring to a boil. Reduce the heat to low and simmer for 15 minutes, reducing the sauce to 1 cup.
2- Cut the chicken and liver into cubes, then thread them through the skewers, alternating with pieces of the mushroom, leek and bell pepper.
3- Heat the grill and put sauce on the skewers
4- Grill the skewers for 2 to 3 minutes turning 3 or 4 times and put sauce on each time until the liver and chicken are cooked. Don’t overcook.
5- Remove from the heat, sprinkle with the 7 spice chilli mix and serve with lemon wedges.
Slice the shrimp into small chunks and mix with the mayonnaise and black pepper.
Put the plain sesame omelette on cling film sheet on a flat work surface spread the shrimp mixture across the the centre. Sprinkle the fish sauce over the shrimp mixture and place the watercress sprigs in line across the middle.
Carefully roll the omelette in the plastic wrap put in the refrigerator for 10 minutes to help retain its shape before slicing in 10 to 12 pieces.
Cocoa powder is not the cocoa powder we use to make hot chocolate, which I have already found, but the raw cocoa that we can use to cook dessert and dishes.
The one I found up until now were too bitter so i had to add a lot of coconut nectar so it could taste more chocolaty but that totally voided the point of using it. Others have a lot of unknown chemicals or too much ingredients overall. I want a chocolate that is 100% cocoa. So after a lot of try, I found it in the Inverness Health shop.
Shirataki (白滝, often written with the hiragana しらたき) are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil’s tongue yam or elephant yam). The word “shirataki” means white waterfall, referring to the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and calories, and have little flavor of their own.
Wikipedia free ENCYCLOPAEDIA
And what is particularly good and interesting about konjac :
Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. The Omikenshi Company has developed a process that mixes treated wood pulp with konjac to produce a fiber-rich flour that contains neither gluten nor fat, almost no carbohydrates, and has just 60 calories per kilogram, compared to 3,680 for wheat.
WIKIPEDIA FREE ENCYCLOPAEDIA
Interesting…. hum hum… no carbs at all… versatile (aka little flavour…)…what !? That would make it the perfect side 😮
Would that be the perfect side, no carbs high fibre.. let’s try it !!! So here tis is on the worktop ready to be cooked 😛
Instructions are straight forward, just boiling water really easy !
So it look like that a kind of translucent plastic not too hard a little flexible, it smells nothing at all.
So that’s it after adding boiling water and waited for 5 min, it’s feel like actual pasta, soft texture, it looks really versatile, tastes nothing special but i’m gonna need to add salt as I would do with pasta because it’s really bland.
Added to my normal mince/chorizo meals taste amazing, the pasta I haven’t had those last years. viva bolognese and emmental topping ahead Yummmmmmyyyyy !!!! 😀
To be fair about the digestion, my body actually doesn’t like vegetable and fruit, fibre is really not my best friends so that’s wasn’t the best digestion but I have known a lot worse but gratefully no pain just a small swelling of the gut (this is not my most romantic side :roll:)
So I would eat once or twice a week as a very special and yummy meal, but the taste is here, pasta are back in town… and that a hell of a comfort food 😎
This recipe is a free interpretation of the Low-Carb Tandoori Chicken Kebabs from the keto diet blog, as I don’t have skewers I’m gonna do it the casserole way. It’s a long recipe, because the chicken need to be marinated over night.
Ingredients :
2 medium chicken breasts (340 g)
1 small courgette, cut into ribbons (100 g)
1 small red onion, cut into wedges (60 g)
Marinade:
1 + 1/2 garlic cloves, finely chopped
1 small red chilli, finely chopped
1 tbsp grated ginger
1 tbsp fresh lemon juice
1/2 tsp fresh lemon zest
3 heaped tbsp full-fat Greek yoghurt (90 g)
1/2tsp cinnamon powder
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/4 tsp turmeric powder
1/8 tsp cayenne pepper
1/4 tsp saffron strands
1/4 tsp sea salt, or to taste
Steps :
Shred the ginger.
Cut the red chillie and peel the garlic cloves.
Crush all the wet spices, in a mortar.
Add the crushed spice to the lemon juice.
Combine greek yaourt and all the spices. The marinade is ready.
Cut and dispose the chicken in the marinade bowl, let infuse over night.
Cut the courgette in ribbons and onion in wedges and put it in a casserolle dish.
The day after, combine the vegetable with the marinated chicken.
Cook in the oven for 10 min @ 200 degres. Serve and enjoy !
The rest of the marinade can be use as a sauce with a totally amazing taste with Shiratakirice, and surprisingly not that hot. See below with the rest of the stuffed flank.
This week, for sunday, as every sunday are supposed to be an out of the ordinary sharing meal, on the table big plate of specially cooked food (could saying graces could be the same lol).
So this is it i bought my 600 gr flank steak at the butcher, hoping that i’m not going to waste it because that’s a hell of a piece of meat :p
~ 4 Servings ~ Time 1h ~ 5 Days in the fridge ~
ingredients :
600 g flank steak
100 g roasted red peppers (see recipe here)
200 g feta cheese in cubes
50 g (1 cup) baby spinach leaves
Salt and pepper
Steps :
1- Preheat oven to 170 °C/ 340 °F. Remove the steak from the fridge. Lay some baking paper or cling wrap on your kitchen bench and place the flank steak on it. Cover with another sheet and pound the meat until it is thin enough to roll easily, about 1 cm.
2- Chop the baby spinach finely. Chop the peppers and the feta, mix all together.
3- Arrange the flank steak flat and season well with salt and pepper. Top with the spinach, peppers and crumbled feta.
4- Starting on one long edge, roll tightly until fully enclosed. Use butcher’s string to tie tightly.
5- Place in the a roasting dish and cook it for 20 minutes @ 200 c
6- Cut serve and enjoy !!!
Serve here on a special sunday meal, with tandoori casserole as appetiser.
When you’re a hobbit you know, you can’t live without your breakfast, your Second breakfast and your Elevenses … Be honest it’s the only way to prepare yourself for the luncheon and all the others really vital meals of the day.
Here i regroup all my ideas to make the most of those capital meals, each particular recipe used are available here. Enjoy ! and don’t forget napping in between !
