2 Ingredients Keto Irish Shrimps Pastry Turnovers#SundayFunday

These are super delicious and easy to make. No fat head dough and yet crisp.

Makes 5
Ingredients
2½ Tablespoons Hung Curd/Greek Yogurt
¼ Teaspoon Xanthan Gum
1/8 Teaspoon Salt
¾ Cup + 1 Tablespoon Almond Flour

For The Filling
200 Grams Cleaned Shrimps/Prawns
1 Tablespoon Salted Butter
⅓ Cup Irish whiskey - I used Bushmills
2 Tablespoons Heavy Cream
2 Tablespoon Finely Chopped Colored Bell Peppers
2 Tablespoon Finely Chopped Onion
Chopped Chives or Scallion Greens
Salt, Black pepper & Cayenne powder to taste
2 Tablespoons Heaped Grated cheese
Method
For The Filling

In a large metal saucepan over medium-high heat, melt butter.
Add shrimp and season with salt, pepper, cayenne and paprika.
Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood. Remove seafood from pan and reserve on a plate. Chop it in tiny pieces and keep aside.

In the same pan add the onion and sauté until soft and translucent, then add the colored bell peppers and sauté for a minute. Gently add whiskey to pan, bring this to a boil. Then switch on the flame add cream and simmer for 3-5 minutes or until it thickens and all the the mixture is dry. Add seafood back into saucepan and toss to coat. Top with a sprinkling of chopped chives or scallion greens. Keep aside to cool the filling is ready.
For The Dough

In a bowl add the hung curd, xanthan gum and salt, mix well. Keep adding the almond flour little at a time to make a nice dough ( the amount almond flour added to make a dough will depend on the how thick the hung curd is). When you get a nice soft dough. Cover with a cling wrap and let is rest for 10 minutes in the refrigerator.

Roll the dough between two sheets of parchment paper dusted with little almond flour to a medium thick circle. 

Cut small circles from the dough using a bowl or a cookie cutter. 

Place a tablespoon of the filling in one side of the circle. Lightly brush the edges with water and close the pastry to form a empanada. 

Trim the edges with a pizza cutter. Like wise make the rest, re rolling the left over dough.

Place all the turnovers/empanadas it in a lined baking tray with a silicon mat. As your can see the last one is made from a leftover dough and patched to make a turnover. This dough is so forgiving, you patch up any crack. Prick the top with a fork. Refrigerate it for 15 minutes.

In the meantime preheat the oven 180°C. Bake the turnovers/empanadas for 10 to 15 minutes or until the edges start to brown. 

Cool them on wire rack. 

Enjoy when warm!! 

Labels: Keto, Almond Flour, Yogurt, Irish, Sunday Funday, Breakfast, Snack, Alcohol, International Cuisine, Empanadas

• 2 Ingredients Keto Irish Shrimps Pastry Turnovers from Sneha's Recipe
• Dark Chocolate Chunk Baileys Scones  from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Irish Banger Skillet from Culinary Cam
• Irish Cream French Toast Casserole from A Day in the Life on the Farm
• Irish Mushroom Toast from Palatable Pastime
• Irish Potato Cakes  from Karen's Kitchen Stories
• Green Eggs & Ham Bake from Amy's Cooking Adventures

Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)#FishFriday

Dublin Lawyer with (Shrimp in Irish Whiskey Cream Sauce) is a simple delicious seafood dish. Have peeled and washed shrimps and it's ready in minutes.

I have used the flambéing method to give additional aroma, flavor to this dish and this moderates the harshness of whiskey. I love this Irish whiskey as it leaves a sweet flavor behind. Serve this on a bed of steamed rice or porter bread. In Ireland this is served with porter bread and salad. Since porter bread is not available here I enjoyed this on a bed of steamed rice.

Serves 2
Ingredients
300 Grans Peeled and Washed Shrimps/Prawns
¼ Cup Salted Butter
⅓ Cup Irish whiskey - I used Bushmills
⅓ Cup Heavy Cream
Chopped Chives or Scallion Greens
Steamed Rice

Method

In a large metal saucepan over medium-high heat, melt butter.
Add shrimp and season with salt, pepper, cayenne and paprika.
Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood. Remove seafood from pan and reserve on a plate.

Gently add whiskey to pan. Using a lighter catch whiskey on fire or tilt the pan and increase the flame to high. Once it catches fire, switch off the flame and wait till fire goes out and alcohol is burned off. This should take just a few minutes. 

Then again switch on the flame add cream and simmer for 3-5 minutes or until starts to thicken. Add seafood back into saucepan and toss to coat.

Spoon rice in bowl and top with a spoonful of seafood.
Top with a sprinkling of chopped chives or scallion greens. 

Enjoy this delicious Irish seafood dish.

Labels: Irish, Seafood/Fish, Prawns, Shrimps, Alcohol, Main course, International Cuisine, Fish Friday

For Fish Friday Foodies we are Celebrating Ireland , check the recipes we have made. 

 

• Food Lust People Love serves up Ballymaloe Potted Shrimp
• Sid’s Sea Palm Cooking shares Boxty with Smoked Salmon 
• Karen’s Kitchen Stories made Cod Soup 
• Sneha’s Recipe has  Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice cooked up Fish & Potato Chowder with Irish Whiskey 
• A Day in the Life on the Farm is serving Irish Fish Cakes  

Keto Irish Scrambled Eggs With Chaffles#SundayFunday

This is a Keto/low carb recipe, decided to make these for my brunch, you can have these for breakfast too. These scrambled eggs were amazing, buttery, creamy and delicious. I enjoyed them with Keto Chaffles( Waffles), a fantastic combo. 

Serves One
Ingredients 
2 Large Eggs 
Salt & Black pepper powder to taste 
1 Tablespoon Butter 
2 Tablespoons Heavy Cream

Method

Crack two eggs into a bowl, add salt and pepper to taste, and mix with a fork.
Beat the cream, add eggs well.
Add butter, in a frying pan, over low heat, when the butter foams, add the egg mixture and stir constantly with a wooden spoon until eggs are set {they look about 75% cooked and slightly wet}.

Serve with a sprinkling of chopped scallion green or chopped parsley, and enjoy immediately with a chaffle, slice of cheese, some crisp ham slices and slices of tomato and cucumber.

This was my satisfying brunch.

Adapated from here
Irish Scrambled Eggs

Nutrition Info (Per serving) For the Scrambled Eggs

Calories 253
Total Fat 10 
Total Carbs 1
Protein 13

NUTRITIONAL DISCLAIMER
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using https://www.myfitnesspal.com/.

Labels: Breakfast,Egg,Keto,Sunday Funday,Single Serving,Irish, Chaffles, Waffles, Low Carb

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday.  

• Amy’s Cooking Adventures: Irish Soda Bread & Leprechaun Traps
• A Day in the Life on the Farm: Dingle Pie
• Our Good Life: Irish Nachos
• Palatable Pastime: Bangers and Mash
• Sneha’s Recipe: Irish Scrambled Eggs With Chaffles
• Culinary Adventures with Camilla: Irish Stout Tea-Infused Truffles
• Food Lust People Love: Ham and Split Pea Soup (Instant Pot)
• Karen’s Kitchen Stories: Colcannon | Irish Mashed Potatoes with Kale
• Mayuri’s Jikoni: Irish Potato Farls
• The Mad Scientist’s Kitchen: Easy Irish Soda Bread

Waterford Blaas -Irish Bread Rolls#BreadBakers

Waterford Blaas makes large soft and tender Irish Bread rolls to which yeast is added. Blaas bread is perfect with a slather of butter or makes a delicious sandwich bread rolls.

Makes 6 Rolls
Ingredients
150 Ml+ Luke Warm Water
6 Grams Instant Yeast
6 Grams Sugar
250 Grams Bread flour + extra for dusting the rolls
5 Grams Salt
6 Grams Salted Butter

Method

Place warm water in the bowl of the food processor, add the yeast and the sugar, let is sit covered for 5 minutes or till it foams. Add the flour, salt and butter. Give it a good stir, until combined. Knead this into a smooth and soft dough, add water as the food processor is running if necessary ( water depends on the quality of the flour)
Place the dough into an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size ( depending on the temperature of the your kitchen/country).
Line a 6" x 8" height 2" baking pan with parchment and dust it liberally with flour.
Remove the dough from the bowl and deflate it. Divide the dough into 6 equal pieces (I used a scale to measure, each weighing 69 grams).

Form each piece into a ball, and then press each ball with the palm of your hand to flatten it into a disk. Place each disk side by side into the pan. Cover the pan with plastic wrap and place it in a warm spot to rise till double in size.

When the Blaas have doubled in size, 

liberally dust them with flour. 

Bake it in a preheat the oven @ 200°C, for 22 to 24 minutes.

Lift the parchment out of the pan and place the Blaas on a wire rack. Using a pastry brush, distribute the flour that is already on the rolls evenly over the tops.

These rolls can be served warm or cooled. Cool completely before storing.

My hubby enjoyed these blaas, 2 with butter and jam for breakfast, remaining I made egg & cheese sandwiches for him. These stay well in the refrigerator for 5 -6 days. Wrap them in a kitchen towel and place them in a zip lock bag. Whenever you want just warm them in a cloth in microwave for 20 seconds, they will come out fresh as ever.

Labels: Bread, Bread Bakers, Irish, Buns

Our host this month is Wendy of A Day in the Life on the Farm and asked the others to join her in sharing Irish Breads in honor of St. Patricks Day which is right around the corner. Let's see what everyone baked up for us today...

• Barmbrack by Magical Ingredients
• Boxty by A Day in the Life on the Farm
• Belfast Baps by Karen’s Kitchen Stories
• Flakey Cheddar Guinness Scones by Food Lust People Love
• Irish Bread Rolls by Sneha’s Recipe
• Irish Soda Farls by Palatable Pastime
• Waterford Blaas by A Messy Kitchen
• Irish Oat Flapjacks by Cook with Renu
• Sourdough Irish Soda Bread by What Smells So Good?

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Dumplings In Ham Soup With Leftover Colcannon#Soupswappers

This Colcannon is become are favorite salad at home. We often make this salad. I had remaining colcannon, decided to make a soup, with ham and dumplings. It's filling soup on it's own, requires no accompaniment.

Serves 2 
Ingredients
750 Ml Chicken Stock
4 French beans - cut in 2 or 3 pieces
1 Large Carrot - chopped into dice sized pieces
1/4 Cup Shredded Purple Cabbage
3 Tablespoons  Leftover Colcannon
1 Leek - finely chopped
200 Grams Ham - finely chopped
For the Dumplings
1 Cup All Purpose Flour
2 Tablespoons Leftover Colcannon
½ Teaspoon Heaped Baking powder
¼ Teaspoon Pepper Powder
1/3 Cup + Butter Milk

Method

Take a large, saucepan , pour in the stock, colcannon, bean sprouts and chopped vegetables and mix it well, then place the pan on medium low flame bring to a simmer. Place the lid on and let it simmer for 10 minutes stirring in between.

In a mixing bowl, combine the flour, baking powder, pepper powder and colcannon. Then slowly pour in the buttermilk to bind the mixture into a biscuit dough ( do knead the dough too much).

Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Wet your hands a little and shape the dough into small ping-pong sized balls. Drop them on top of the soup. Put the lid back on the pot and simmer for 10 minutes. After 10 minutes with a spoon, gently turn the dough over and simmer for a further 10 minutes.

Serve them large soup bowls and enjoy with a spoon, it make a complete and filling meal.  
Labels: Ham, Pork, Irish, Leftover series, Soup, Soup Swappers, Pork, Mashed Potatoes, Dumplings, Main course, Serves Two 

Soup Swappers

Repurposing Frozen or Leftover Soups

• • Dumplings In Ham Soup With Leftover Colcannon from Sneha's Recipe
  • Four Ways To Use Leftover Chipotle Corn Chowder from Magical Ingredients
  • French Onion Soup Beef Casserole from Making Miracles
  • Leftover Chicken Pot Pie Soup Rice Casserole from Karen's Kitchen Stories
  • Leftover Chili Burritos from A Day in the Life on the Farm
  • Tomato Soup Barbecue Sauce from Palatable Pastime