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Cheese Cakes – Keto Low Carb – Mon’s Recipe

admin — Wed, 04 Dec 2019 09:16:33 +0000

This can be made as individual cheesecakes or one whole one.

Base
150g Almond meal (about 1 ½ cups)
60g melted dark chocolate (I add about 1 Tblsp butter)
50g desiccated coconut
2 Tablespoon maple syrup

Melt chocolate and butter and pour into rest with the maple syrup and mix. Push into tray and put in fridge to chill.

Filling
2 x 250g cream cheese (I use lite cream cheese)
Weightwatchers jelly made up with the hot/cold water as if you making jelly. I tended to use less water to get better flavour. I used Aeroplane sugar free jelly in a mango/passionfruit, but have also used Raspberry

Blend cream cheese and jelly liquid together. Once it is smooth pour over base and pop back in fridge to set. Chill for a minimum of 4 hours

I then put thawed mixed berries on top when serving as they have a nice juice with them. Or if making the passionfruit one you could slice some tinned mango on top.

Keto Bread – Monese

admin — Sat, 30 Nov 2019 23:01:35 +0000

Keto Bread – Monese – Original Maria Emmerich

Ingredients

5 Tbsp Ground Psyllium husk powder
1 1/4 cups Almond Flour
2 teaspoons Baking Powder
1 teaspoon sea salt
1 cup Water
2 teaspoon cider vinegar
3 Egg whites
2 Tbsp Sesame Seeds (Optional)

1. Preheat your oven to 350 F (175 C)

2. Mix the dry ingredients in a large bowl. Bring your water to boil

3. Add vinegar and egg whites to the dry ingredients, and combine well. Add boiling water, while beating with a hand mixer for about 30 seconds.
Do not overmix the dough, the consistency should resemble playdoh.

4. Moisten hands with a little olive oil and shape dough into 6 separate rolls. Place on a greased baking sheet. Top with optional sesame seeds.

5. Bake on lower rack in the oven for 50 – 60 minutes, depending on the size of your rolls. They are done when you hear a hollow sound when tapping the bottom of the bun.

6. Servie with butter and toppings of your choice.

Rendang Curry – Express Crock Pot or Instant Pot

admin — Sat, 23 Nov 2019 04:25:09 +0000

Rendang Curry – Express Crock Pot or Instant Pot

Ingredients
800 grams chuck roast steaks
1 tablespoon oil
1 cinnamon stick
2 x star anise
4 cloves
4 green cardamom
¾ cup unsalted chicken stock
1 cup thick coconut cream
1 tablespoon regular soy sauce
1 tablespoon fish sauce
2 tablespoons tamarind paste
2 tablespoon brown sugar or palm sugar
2 tablespoons coconut oil
2 tablespoons lemongrass (white part only), sliced
6 dried red chilies
1 teaspoon ground turmeric
6 cloves garlic
3 large shallots, roughly chopped
2 tablespoons ginger, chopped
2 tablespoons galangal , chopped (add additional 5g ginger if you can’t find galangal)

⅓ cup toasted coconut
6 kaffir lime leaves, shredded

Instructions

Toast Coconut Flakes: Add ⅓ cup (45g) coconut flakes in Instant Pot without oil. Heat up Instant Pot using “Sauté” function. Stir occasionally, and toast the coconut flakes until deep golden brown color (7 – 8 mins). Remove and set aside.

Brown Chuck Roast Steak: Wait until Instant Pot is “HOT” again. Then, pat dry the chuck roast steaks. Season one side generously with salt and black pepper.

Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot.
Carefully place the seasoned side of chuck steaks in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 7 minutes before flipping over to brown the other side for another 7 minutes. Remove and set aside in a large container.

Make Rendang Paste: While the chuck roast steaks are browning, add sliced lemongrass, 6 dried red chilies, 6 cloves garlic, 3 roughly chopped shallots, 2 tbsp chopped ginger, and 2 tbsp chopped galangal in a food processor or stick mixer

Process until you have a smooth spice paste. Remove rendang paste, then set aside in a mixing bowl. Add 1 tsp ground turmeric to the spice paste, then mix well.

Saute Rendang Paste: Once you’re done browning the chuck roast steaks, add 2 tbsp coconut oil, rendang paste, 1 x stick cinnamon, 2 star anises, 4 cloves, and 4 green cardamoms in Instant Pot. Saute until fragrant (3 – 4 mins).

Deglaze Instant Pot: Pour in ¾ cup unsalted chicken stock, then deglaze by scrubbing all the flavourful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Beef Rendang: Turn off Instant Pot. Cut the browned chuck roast steaks into 1.5 inch thick cubes.

Add 1 tbsp regular soy sauce, 1 tbsp fish sauce, 2 tbsp brown sugar, and 2 tbsp tamarind paste in Instant Pot. Give it a quick mix.

Place chuck roast cubes in the cooking liquid. *Pro Tip: Ensure the cubes are partially soaked in the liquid. Don’t forget the meat juice!

Layer 1 cup thick coconut cream on the very top. Don’t mix.

Close lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.

Reduce & Thicken Beef Rendang: *Note: The Beef Rendang will look liquidy. Bring the sauce mixture to a simmer with the “Saute” function.

Remove & strain 2 cups (500ml) of the sauce mixture, then add the strained solids (not liquid) back in the Instant Pot. Let the sauce continue to reduce for roughly 7 – 8 minutes. Stir occasionally and be careful of splatter.

When the sauce has reached your desired thickness & color, add in toasted coconut and shredded kaffir lime leaves. Taste and adjust seasoning if necessary. Stir frequently until the rendang sauce is not runny, and has turned into a deep brown color.

*Pro Tip: When beef rendang starts sticking to the stainless steel inner pot, turn off the heat. Your Glorious Beef Rendang is done!

Deb’s Notes:

Used larger coconut curls, not sure if this is good idea or not, will update this.

I use Bottled Lemongrass and kaffir lime leaves.

We like our Rendang a bit more liquid, so we do not reduce down as much as is traditional. This is up to you.

I used the 2 cups left over curry sauce by putting it in freezer to use with another dish.

I pan fried my chuck steak in the frypan, while I did other stuff in the instant pot. But I did deglaze the frypan and put that back in the instant pot.

Served with Rice and Naan Bread.

Thai Pumpkin Soup – Express Crock Pot or Instant Pot

admin — Mon, 02 Sep 2019 10:16:56 +0000

Thai Pumpkin Soup – Express Crock Pot or Instant Pot

 2 – 3 Cloves minced garlic
 1 onion, diced
 2 Tbsp red curry paste
 1 kg pumpkin – Diced
 2 cups chicken stock
 2 tsp fish sauce
 2 teaspoons lemongrass diced (I use bottled)
1 – 2 teaspoons Kaffir Lime leaves (Diced)
 1 can coconut milk
 salt
 pepper

1. Peel the pumpkin. Cut into cubes.

2. Press “saute” button on your crock express. Heat oil and sauté garlic and onion. Add red curry paste and
pumpkin. Cook around 5 minutes. Pour in the chicken stock and fish sauce. Add lemongrass and Lime
leaves.

3. Close the lid, turning pressure to “sealed”. Cook 20 – 25 minutes on high pressure.

4. Carefully quick release. After the pressure is released, open the lid. Use a stick blender, process
until the soup becomes smooth. Pour in the coconut milk. Press the “saute” button. Bring it to almost
boil. Then turn off.

5. Season with Salt and Pepper if necessary

NOTES

Vegetarian Massaman Curry

admin — Sun, 01 Sep 2019 00:14:24 +0000

Vegetarian Massaman Curry

1 tbsp vegetable oil
5-6 tbsp Massaman curry paste
1 1/2 cans coconut milk or cream (around 2 cups)
2-3 cups vegetable broth or water, more as needed
about 6 Potatoes, cut into 1 to 1 1/2″ cubes
2 x cans of drained chick peas
1 x star anise
2 tbsp palm sugar or brown sugar
2 x onions chopped
1 tbsp tamarind concentrate
salt to taste
1/4 cup chopped dry roasted peanuts
parsley for garnish
Rice, to serve

Instructions

1. Heat the oil in a pan over medium high heat. Add the onions, cook on low for 5 mins. Deglaze any bits stuck on the pan with a tablespoon or two of water, then transfer to a bowl and set aside.

2. In the pan add the massaman curry paste and 1/3 cup of coconut cream scooped from the
top of a can of coconut milk. Stir to combine and let fry until the oil splits from the cream and
sizzles outside of the curry paste. *If the can has not separated separated, just use the milk, it will
take longer to cook down before splitting.

3. Add the remaining coconut milk left in the first can, 2 cups of broth or water, the
potatoes, star anise, sugar, and tamarind. Bring to a simmer and let cook until the potatoes are
soft, 20-30 minutes depending on how large the potatoes are. Add more water or broth as needed
to thin and keep the potatoes covered.

4. Once the potatoes are just fork tender, add the chick peas into the curry and let cook
another 5 minutes. Towards the end of that cooking time, add another 1/2 to 3/4 cups of coconut
milk or cream from a second can of coconut milk.

5. Serve hot with a garnish of chopped peanuts and parsley. Eat with rice.

Best Chocolate Cake Ever – Dairy Free

admin — Sun, 01 Sep 2019 00:05:56 +0000

Best Chocolate Cake Ever – Dairy Free

Ingredients

2 cups flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon Coffee Granules, dissolved in 2 teaspoon Boiling water
1 cup coconut milk
1/2 cup vegetable canola oil
2 large eggs
2 teaspoons vanilla essence
1 cup boiling water

1. Preheat oven to 180 C. Prepare two 9-inch cake tins by lining with baking paper around sides and bottom.

2. Add flour, sugar, cocoa, baking powder, baking soda, salt and coffee to a large bowl. Whisk through to combine or stir through flour mixture until combined well.

3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until
well combined. Reduce speed and carefully add boiling water to the cake mix until well combined.

4. Distribute cake mix evenly between the two cake tins. Bake for 30-35 minutes, until a
toothpick inserted in the center of the chocolate cake comes out clean.

5. Remove from the oven and allow to cool for about 10 minutes, remove from the tin and cool
completely. Remove paper, cool and ice if you wish.

Notes

The cake batter will be very thin after adding the boiling water. This is to be expected.

I cut mine into 4 layers, and used raspberry jam between layers.

On top, and around sides I have used the below icing. It is quite sweet though.

Chocolate Frosting

1½ cups butter, softened
1 cup cocoa powder
5 cups Icing sugar
½ cup coconut milk
2 teaspoons vanilla extract
½ teaspoon espresso powder – I Dissolved instant coffee in boiling water

1. Add cocoa to a large bowl. Whisk through to remove any lumps.

2. Cream together butter and cocoa powder until well-combined.

3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of
coconut milk. After each addition has been combined, turn mixer onto a high speed for about a minute.
Repeat until all sugar and coconut milk have been added.

4. Add vanilla extract and espresso liquid

5. If frosting appears too dry, add more coconut milk, a tablespoon at a time until it reaches the right
consistency. If it appears to wet and does not hold its form, add more icing sugar, a
tablespoon at a time until it reaches the right consistency.

Beef Stroganoff – Express Crock or Instant Pot

admin — Mon, 19 Aug 2019 08:33:45 +0000

Beef Stroganoff – Express Crock or Instant Pot

Ingredients

1 Onion – Finely Chopped
1 clove garlic – Finely Chopped
500 grams minced beef
1 tsp salt
1/4 tsp pepper
1 x can cream of mushroom soup
1 Tbsp Flour
2 cups beef stock
3 cups egg noodles uncooked
1 cup sour cream

1. Add 1 teaspoon of oil to pot. Set to saute.
2. Brown minced beef, onion, and garlic.
3. After beef is browned stir in flour.
4. Add stock, soup, and salt and pepper. Mix.
5. Add noodles. Do not stir, let these sit on top of the mix.
6. Place lid on Instant Pot.
7. Set to high pressure for 8 minutes.
8. After it is done, let the pressure naturally release for about five minutes, and then change to quick
release until all the pressure is gone.
9. Cool slightly, then stir in sour cream until combined.

Cheesecake – Express Crock or Instant Pot

admin — Sat, 17 Aug 2019 08:51:29 +0000

Cheesecake – Express Crock or Instant Pot

Original Recipe from: https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/

Ingredients
Crust
150g sweet biscuits, finely ground. I used a mix of Gingernuts and Digestives. Both were chocolate
3 – 4 tablespoons (42g – 56g) butter, melted
Pinch of sea salt

Cheesecake Batter (20cm x 7.5cm tin)
454g cream cheese, room temperature
2 large eggs, room temperature
⅔ cup (133g) white sugar
½ cup (120g) sour cream, room temperature
2 tablespoons (16g) cornflour
2 teaspoons (10ml) vanilla essence
2 pinches of sea salt

Instructions
Critical Tips Before You Start
We highly recommend using a Hand Mixer to mix the cheesecake batter instead of a Stand Mixer. Stand Mixers are often more powerful, thus you can easily overmix and introduce too much air into the cheesecake batter. This may result in a puffy souffle-style cheesecake.

PREPARATION
Place 454g cream cheese, 2 large eggs, ½ cup (120g) sour cream on counter-top to reach room temperature. Then, melt the 3 – 4 tablespoons (42g – 56g) butter.

*Pro Tip: this is critical for your cheesecake’s success, so please make sure all the above ingredients are at room temperature before you start. If not, you may end up with lumpy fluff top cheesecake. So don’t skip this step!

PART A. MAKE THE CRUST
Ground biscuits. Finely ground 120g biscuits in a food processor. Or place the biscuits in a Ziploc bag and roll them with a rolling pin.

Mix Crust Mixture: In a small mixing bowl, mix finely ground biscuit crumbs, a pinch of sea salt, together with a fork.

Add Melted Butter: Mix in roughly 3 – 4 tbsp (42g – 56g) butter until the mixture sticks together.

Line Pan: Line the side & bottom of cheesecake pan with baking paper.
*Note: I used dots of butter to hold the baking paper in place.

Form Crust: Pour in the crumbs mixture. Gently press down the crumbs with a ramekin or Mason jar to form an even layer. You can also use a spoon for the edges. Freeze: Place cheesecake pan in freezer while you make the cheesecake batter.

PART B. MAKE DENSE CHEESECAKE BATTER
Mix Sugar Mixture: Mix 2 tbsp (16g) cornflour, 2 pinches of sea salt, and ⅔ cup (133g) white sugar together in a small mixing bowl.

Briefly Beat Cream Cheese: In a medium mixing bowl, briefly break up the 454g cream cheese by beating it for 10 seconds with a hand mixer using low speed.

Mix in Sugar Mixture: Add in half the sugar mixture and beat until just incorporated using low speed (roughly 20 – 30 seconds). Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added. Add remaining sugar mixture and beat until just incorporated using low speed (roughly 20 – 30 seconds).

Add Sour Cream & Vanilla Essence: Add ½ cup (120g) sour cream and 2 tsp (10 ml) vanilla extract to the cream cheese mixture. Beat until just incorporated using low speed (20 – 30 seconds).
Blend in Eggs: Blend in the two eggs using low speed, one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer & less time if you are using a powerful stand mixer).

Try not to overmix on this step.
Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.

Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.

Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork.

Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks.

PART C. PRESSURE COOK CHEESECAKE
Pour 1 cup (250 ml) of cold water in pressure cooker. Place cheesecake pan on top of a steamer rack (so, it’s not touching the water). Close lid and pressure cook at High Pressure for 26 minutes and Full Natural Release. Natural release will take roughly 7 minutes. Open lid gradually. Absorb any condensation on surface by lightly tapping it with a soft paper towel.

PART D. COOL, CHILL, SERVE CHEESECAKE
Cool Cheesecake: Allow cheesecake to cool to room temperature on a wire rack. Still in the pan.

Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 – 15 minutes, carefully run a thin paring knife between the sidewall and parchment paper to release the cheesecake from the pan. Pull the slightly wrinkled parchment paper lightly to straighten it out for a smooth side.

Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).

I made a topping from the left over sourcream and creamcheese. Mix with 2 tablespoons sugar, lemon juice and rind. Spread on top. Serve: Remove cheesecake from the refrigerator.

Mon’s Keto Cookies

admin — Mon, 12 Aug 2019 22:07:54 +0000

Mon’s Keto Cookies

– Ginger and Turmeric

Ingredients
2 Tblsp coconut flour
½ cup desiccated coconut
3 Tblsp sunflower seeds
2 Tblsp hemp seeds
2 tsp white chia seeds (I used black)
1 ½ tsp hulled tahini (I left this out)
½ tsp baking soda with pinch sea salt
60g sesame seeds
55ml coconut oil
2 Tblsp maple syrup
50g xylitol (I used 1 sachet stevia)
¼ tsp vanilla powder (I used tsp vanilla extract)
½ tsp ground turmeric
½ to 1 tsp ground ginger
1 egg whisked
Method
1 Preheat oven to 160C or 140 fan forced. Line a baking tray with baking paper
2. Place coconut flour, desiccated coconut, sunflower seeds, hemp seeds, chia seeds, tahini, baking soda and salt in a bowl and blitz with food processor to blend to a fine crumb. Stir through sesame seeds and set aside.
3. Melt coconut oil in a saucepan over low heat, add maple syrup, xylitol, vanilla, turmeric and ginger. Stir to combine and simmer, then remove from heat and set aside.
4. Add whisked egg to dry ingredients and stir to combine. Add in coconut oil mix and stir well until you have soft, sticky dough.
5. Shape into small balls and gently press flat on the prepared tray. Bake for 25 min or until golden. Best to let cool on wire rack.
6. Leave plain or once cool drizzle with melted coconut butter.

Recipe extract from Easy Keto by Pete Evans

Beef Stew – Express Crockpot or Instant Pot

admin — Sat, 03 Aug 2019 22:40:22 +0000

Beef Stew – Express Crock pot or Instant Pot

Ingredients

1 Tablespoon Oil
500 grams Beef or Stew Meat – Diced
1 Onion Chopped
3 Potatoes – Diced
1 Cup Carrots – Diced
1 Cup Beef Stock
1 Cup of Red Wine
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon Paprika
2 cloves Garlic – Diced
1 teaspoon onion powder
1 Tablespoon Tomato Paste
Worcestershire sauce
2 Tablespoons Cornflour (for thickening after cooking)

Method

Turn on your Cooker and press Saute, put your oil in and onion. Saute for a bit and then add beef and saute until the meat is no longer pink.

Stir in the remaining vegies, add the stock, wine, and all other ingredients, except for the cornflour. Stir again and secure the lid and the pressure valve.. Press Meat. This setting should automatically set for around 35 minutes on high pressure.

It will take 10 minutes to heat before it switches to cooking. Once cooking is complete your cooker will switch to warm, and the pressure will slowly release. If you are in a hurry you can quick release, but after about 20 minutes on warm you can open the lid.

Remove a little of the liquid and mix with your cornflour. Add it back in and stir to thicken.

NOTE

I left the potato out, and put in pumpkin and parsnip diced. And served with Mashed potatoes