Showing posts with label Serves One. Show all posts
Showing posts with label Serves One. Show all posts
Showing posts with label Serves One. Show all posts
Showing posts with label Serves One. Show all posts

Red Velvet Parfait#SundayFunday

Red velvet cake is so pretty and the perfect dessert to take to any party. These Red Velvet Parfait so easy to make and taste so good you’ll be going back for more. This is delightfully easy, mouthwateringly delicious

Dessert Parfaits are fun and easy to make. It’s literally just layers of dessert components. Parfait layered dessert served in a clear glass. You can add whatever you want to like cake, brownies, cookies, ice cream, whipped cream etc. 
Ingredients 
Leftover Red Velvet Cake
For The Cream Cheese Frosting 
10 Grams Unsalted Butter 
10 Grams Icing Sugar 
50 Grams Whipping Cream 
For The White Chocolate Ganache 
10 Grams White Chocolate 
1 Tablespoon Fresh Cream 
A Drop Vanilla Essence 
Method 
Make white chocolate ganache by melting the chocolate and fresh cream on a double boiler.

In a large bowl whip the cream till stiff peaks form. Then add the white chocolate ganache and fold in well. Keep aside. 
Beat the butter and icing sugar till smooth and fluffy. Add in the cream cheese, vanilla essence , cream this well. Now fold in the whipped cream, white chocolate ganache till nicely incorporated. 
Place half of the leftover cake cubes in a glass. Pipe the cream cheese icing on top and continue to layer. Top each parfait with chopped walnuts. Chill this and then Enjoy!!
Labels: Parfait, Sweets & Desserts, Leftover series, Serves One, Sunday Funday
The theme is Parfait
  • Rhubarb Breakfast Parfait from Amy's Cooking Adventures
  • Red Velvet Parfait from Sneha's Recipe
  • Figgy Breakfast Parfaits from Food Lust People Love
  • Eton Mess from Karen's Kitchen Stories
  • Peaches & Cream Parfaitt from Mayuri's Jikoni
  • Savory Chickpea Avocado Lunch Parfait from Cook with Renu
  • Savory Grits and Mushroom Parfait from Culinary Cam
  • Banana Cream Pudding Parfait from A Day in the Life on the Farm
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    Keto Pumpkin Coconut Soup For One#EatTheWorld

    Kiribati pumpkin coconut soup, is a super easy to make delicious recipe, that can be served either hot or cold. The ingredients are found easily on the islands of Kiribati. The flavors are both sweet and savory. This simple recipe is wonderful served as a starter or could be a light meal on its own. Either way you are sure to enjoy the flavors of Kiribati.
    Serves One 
    Ingredients

    125 Grams Chopped Pumpkin
    1/8 Teaspoon Fresh Grated Ginger
    1 Tablespoon Coconut Milk Powder
    A Pinch Cumin powder
    Salt & Black pepper to taste
    coconut oil
    1 Cup Vegetable Stock
    Method
    Peel, de-seed and cut the pumpkin into bite size pieces
    Heat the coconut oil in a large pot, add the ginger and the pumpkin. Cook until slightly soft but before it turns brown
    Add in the stock, bring to a boil and reduce to simmer and
    cook until the pumpkin is nice and tender.
    Mash the pumpkin with a potato masher or use and immersion blender until the pumpkin is creamy.
    Add in the coconut milk powder and mix it well, then add salt and pepper to taste. Warm on stove top if serving hot.
    This soup is creamy & delicious served either hot or cold
    Garnish with some fresh ground pepper and Enjoy!!
    Labels: Serves One, Red Pumpkin, Soup, Kiribati, International Cuisine, Eat the World, Vegan, Gluten free, Low Carb, No Onion No Garlic
    Check out all the wonderful Kiribati dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
     A Day in the Life on the Farm: Roasted Lobster Tails with Curry Dipping Sauce 
    Culinary Cam: Ika Mata 
    Amy’s Cooking Adventures: Kiribati Squash Coconut Soup 

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    Whiskey Sour Mocktail#SundayFunday

    This non-alcoholic take on a whiskey sour, made with Assam leaf tea for a bourbon-like flavor. It’s so refreshing and a perfect non-alcoholic alternative for a cocktail.

    This whiskey sour mocktail has all the refreshing flavors of the traditional cocktail but without any alcohol! The combination of tart lemon has a delicious flavor profile that can be enjoyed at any time of day. Thanks to non-alcoholic whiskey, this mocktail is about as close as you can get to the real thing!
    Serves One
    Ingredients

    25Ml Lemon Juice
    ½ Egg White
    ¾ Tablespoons sugar syrup, or to taste
    Ice Cubes
    1 Lemon Slice or Orange Slice to serve
    For the infusion
    ½ Teaspoon Assam Tea Leaves
    ¼ Teaspoon Vanilla Extract - optional

    Method 
    First, make the infusion. Tip the tea leaves into a heatproof teapot or jug and pour over 150ml boiled water from the kettle. Immediately strain through a fine mesh sieve into a second heatproof jug, discarding the tea leaves, so the tea doesn’t become too strong. Add the vanilla ( I did not add this) and leave to cool.

    Pour 150ml of the cooled tea infusion into a cocktail shaker, then add the lemon juice, egg white, sugar syrup ( I did not add and it tasted just as good) and a handful of ice. Shake until the outside of the shaker feels very cold. 
    Strain the mocktail into an ice-filled tumbler, then garnish with a slice of lemon or a orange slice, to serve in the style of a classic whiskey sour.

    My Notes 
    I did not add any sugar syrup and it tasted just as good. Loved this drink.  
    Labels: Mocktail, International Cuisine, Halloween, Tea, Lemon Juice, Egg Whites, Sunday Funday, Juices, Serves One
    For Sunday Funday our theme is Halloween Drinks & Cocktails  
    Satan's Whiskers from Karen’s Kitchen Stories
    Whiskey Sour Mocktail from Sneha’s Recipe
    Dark and Stormy Cocktail from A Day in the Life on the Farm
    Reincarnation Instant Breakfast from Palatable Pastime
    Jeepers Creepers Martini from Culinary Cam
    DIY Starbucks Pumpkin Sauce and Pumpkin Spice Latte from Amy's Cooking Adventures

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    Keto Wiener Beef Schnitzel#EatTheWorld

    This is a easy keto/low carb Schnitzel recipe for crispy fried and seasoned beef steak.

    This is a perfect recipe for one who has gluten intolerance. Using almond meal in the place of breadcrumbs, I was able to create a delicious (and healthy!) substitute for breaded schnitzel. 
    Serves One
    Ingredients

    300 Grams One Big Undercut Beef Steak - flatten
    ½ Teaspoon Pink Himalayan Salt
    ½ Teaspoon White or Black pepper powder
    ½ Teaspoon Mustard sauce
    1 Tablespoon Worcestershire Sauce - Sugar Free
    1 Egg
    ½ Cup Almond Flour - to coat
    Olive Oil For Frying

    Method 
    Lay down a  strip of plastic wrap or cloth on your kitchen countertop. Place beef piece on the plastic wrap or cloth, cover with another strip of plastic or cloth so the meat is sandwiched between two layers. Use a mallet to flatten the steak until it's ¼ inch thick. Season with salt, pepper and Worcestershire sauce. Refrigerate this for at least an hour or overnight.
    When ready to fry, dip in beaten egg, then with almond flour. Pat the almond flour coating onto all visible sides of the steak, making sure there’s an even layer of coating over all the visible surfaces. Refrigerate the coated schnitzel for at least 30 minutes.
    Pour oil into a skillet until it’s deep enough for shallow frying. Heat the oil slowly over medium. While oil is heating,
    When the oil is hot (but not smoking or splattering), fry the coated steak until they are golden brown on both sides, for about 4 minutes per side.
    After frying, set the schnitzel on a paper towel and pat them dry to soak off excess oil. Serve hot garnished with sliced cucumber and feta cheese with a sprinkle of black pepper powder. 
    Labels: Eat the World, Schnitzel, Beef, Austria, Vienna, Keto, Low Carb, Almond Flour, Main course., International Cuisine, Serves One



    Each month Evelyne of CulturEatz invites us to visit a country and explore their foods.
    Check out all the wonderful Austrian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
    A Day in the Life on the Farm: Kasespatzle 
    Amy’s Cooking Adventures: Viennese Kaiser Rolls 
    Sneha’s Recipe: Keto Wiener Beef Schnitzel 

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    Keto Cabbage Egg Toast#SundayFunday

    This Korean Keto Cabbage Egg Toast recipe is not just affordable but very tasty for breakfast or as a main course meal. This is a satisfying, healthy and deliciously filling meal. An absolute Keto /low carb meal.

    Serves One
    Ingredients

    150 Grams Finely Shredded Cabbage
    2 Large Eggs
    1½ Tablespoons Oats Fiber
    ½ Teaspoon Mixed seasoning - See My Notes
    Salt to taste
    Ham slices
    Cheese slices
    Butter and olive oil required
    For The Sauce
    1 Tablespoons Mayonnaise
    1 Teaspoon Sriracha Sauce

    Method
    Combine all sauce ingredients in a small bowl and set aside.

    Wash the shredded cabbage twice in sufficient water drain well squeezing to remove as much moisture as you can, keep aside.

    Heat a square or tamayoki pan/ skillet with oil or butter over low to medium-low heat.
    While pan is heating, in a bowl mix the cabbage, seasoning, salt, egg and oat fiber well. Then add the mixture to the heated pan in an even layer.  
    Divide it into two equal toast with a spatula. Cover and cook until lightly golden on the bottom. Use lower heat for a smaller pan since the toast will be thicker. Carefully slide the omelet (uncooked side up) onto a large plate, cover with the skillet, and flip. This ensures the toast will not break apart while flipping. Spread a tad bit of butter on top and all sides. 
    Top with cheese and ham slice
    Cover it with the cooked/brown side of the other toast. Return the pan on the burner.
    Press the top with a spatula so that it is firm throughout and cheese is melts and lightly flip it to brown evenly on both sides. 
    Transfer it to a plate and serve immediately, with sauce on the side or drizzled on top. 
    My Notes
    I used the seasoning that has red chili flakes, pepper powder and mixed herbs. 
    Labels: Korea, Cabbage, Egg, Keto, Low Carb, Breakfast, Main course, Sunday Funday, Asian Cuisine, Gluten free, Oat Fiber, Dipping Sauce, Sugar Free, Omelette, Korean, Serves One
    For Sunday Funday our theme is Savory Recipes With Oats
  • Air Fryer Sweet Potato and Oats Smiley from Cook with Renu
  • Beef and Oat Sliders from A Day in the Life on the Farm
  • Egg Muffins with Savory Oatmeal Crust from Amy’s Cooking Adventures
  • Instant Oats Rava Idli from Sizzling Tastebuds
  • Keto Cabbage Egg Toast from Sneha’s Recipe 
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    Pražene Gobe z Jajci#EattheWorld

    Pražene gobe z jajci is the national Slovenian dish with origins in the Štajerska region, where mushroom picking is a common and popular activity. An healthy mushroom omelette with eggs and fresh parsley is a favorite breakfast dish in the region, which can be served as a hot appetizer or an independent dish. 

    Serves One
    Ingredients

    1 Small Clove Garlic — finely chopped
    1 Medium Onion — finely chopped
    3 -4 Mushrooms — sliced
    1 Tablespoon Parsley — chopped
    2 Large Eggs
    Salt & Pepper to taste
    Olive Oil for frying

    Method
    Break the eggs into a bowl and whisk well, add salt and black pepper to taste. Keep aside.

    Heat the oil in a frying pan over medium high flame, add the onion and fry until translucent. Then add the garlic and mushrooms, fry on high flame till the moisture evaporates and the mushrooms are cooked stirring regularly. 
    Add the parsley, season with salt and black pepper to taste and give it good mix. Add the whisked eggs, spread evenly over the entire pan. Reduce the heat to low. Cover and cook till the bottom is golden .
    Serve hot. Enjoy .. Bon Appetit!! 
    Labels: Egg, Keto, Slovenia, Serves One, Omelette, Mushroom, International Cuisine, Breakfast, Eat the World
    Check out all the wonderful Slovenian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 
    Amy’s Cooking Adventures: Slovenian Flatbread (Belokranjska Pogača)  Magical Ingredients: Vegan Slovenian Jota  
    A Day in the Life on the Farm: Zganci (Poor Man’s Food)

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    Keto Lobster Scrambled Eggs#FishFriday

    When you have leftover lobster meat, make these scrambled eggs for a filling and scrumptious breakfast or a quick dinner. This has just 1 gram Carbs.

    Serves One 
    Ingredients

    2 Eggs
    ¼ Teaspoon Dried Tarragon
    ¼ Cup Cooked Lobster Meat - cut into small pieces
    A Pinch Chilly Flakes or Black Pepper powder
    1 Tablespoon Butter
    Salt to Taste


    Method  
    Beat eggs and tarragon in a small bowl. Set aside.
    Sprinkle lobster pieces with chilly flakes or black pepper.

    Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 minutes. Stir in egg mixture, increase heat to medium and scramble eggs, stirring constantly, until nearly set.
    Serve garnished with dill, sautéed Green Beans & Salad. A prefect Keto meal.
    Labels: Keto, Egg, Lobster, Main course, Serves One, Fish Friday, Leftover series
    Our Event for the month of January 2023 is Lobster. 

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    Pork Chops In Homemade Recheado Masala#SundayFunday

    These are spicy and flavorful pork chops! With a few simple tricks to make them delicious and fall of the bones. If you have tender pork chops then do not pressure cook them first. Just brush them with mayonnaise and fry them in Keto friendly oil. Check the recipe for my Homemade Recheado Masala to make these delicious chops.
    Serves One
    Ingredients

    2 Pork chops
    3 Tablespoons Homemade Recheado Masala 
    Coconut Oil/ Desi Ghee -as required for frying

    Method 

    Marinate the pork chops in the Recheado Masala and refrigerate them overnight or for at least an hour so that the meat can tenderize and absorb all the flavor.
    Place the marinated pork chops in a pressure pan and take one whistle on high flame then reduce the flame and keep it for 10minutes. After 10 minutes switch off the flame and let the cooker cool completely.

    Once cooled brush them with mayonnaise and then fry it in coconut oil or desi ghee.
    Enjoy.. these fall of the bones pork chops, which are gluten free and keto friendly.  
    Labels: Keto, Pork Chops, Goan, Recheado Masala, Homemade, Pressure Cooker, Sunday Funday, Side Dish, Serves One
    For Sunday Funday today we are honoring Elvis Presley with food.   

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    Keto Stuffed Cheesy Omelette With Sour Cream#Foodieextravaganza

    This recipe doesn’t require flour (is gluten free) you can add the veggie to your choice and taste. A quick and easy makes an excellent Keto breakfast or a filling meal. Though this is mostly had for breakfast, I had it for my dinner, it was filling, cheesy and satiating.
    Serves One
    Ingredients

    2 Large Eggs
    1 Tablespoon Heaped Sour Cream
    1 Spring Onion - finely chopped
    1 Tablespoon Chopped Dill
    1 Green Chilly - finely chopped
    1 Tablespoon Each Chopped Green & Red Capsicum
    4 Mushrooms - sliced
    A Pinch Turmeric powder
    1 Tablespoon Butter
    Salt to taste
    2 -3 Tablespoons Shredded Cheese

    Method
    In a pan heat a teaspoon of butter and sauté together the, onion, dill, green chilly, mushrooms, salt well. Sauté till the mushrooms are cooked. Remove from the pan and let is cool. In a large bowl break in the eggs, add sour cream and turmeric powder, beat it well with a fork or whisk to make it lightly and fluffy.
    Heat butter in a frying6" pan and when hot pour in the egg mixture. Cover and let it cook on low flame for 3 - 4 minutes.  
    Add the filling on one side of the omelette,  
    spread the cheese on top.
    Then fold it and cook till the sides is light golden. Take it on to a serving plate.
    Enjoy with a generous helping of salad or steamed green beans.
    This an healthy, delicious and filling omelette. 
    Labels:
    Breakfast, Main course, Omelette, Keto, Low Carb, Sour Cream, Dill, Spring Onion, Serves One, Foodie Extravaganza Party

    In Foodie Extravaganza Party is celebrating National Egg Month for January, here are recipes for the event.    
     
    Eggs in Hash Brown Nests from Karen’s Kitchen Stories
    Egg Bacon and Brie Bagel Sandwich from A Day in the Life on the Farm
    Keto Stuffed Cheesy Omelette With Sour Cream from Sneha’s Recipe
    Pork and Egg Fried Rice from Palatable Pastime   

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