Keto Microwave Blueberry Muffin#SundayFunday

This Keto Blueberry Muffin fits perfectly into that sweet spot for a sweet craving. It makes a perfect muffin for quick breakfast or dessert.This muffin is moist, topped it with whipped cream and you have a delicious dessert.
It’s no dissimilar to a mug cake (it is, in fact, a mug cake) and you can make this in your oven or microwave.

Serves 1
Ingredients
30 grams Almond Flour
½ Teaspoon Baking Powder
1 Egg
15 Grams Butter - melted
2 Teaspoons Keto Sweetener
½ Teaspoon Vanilla Extract
¼ Teaspoon Cinnamon powder
8 Blueberries
Method 

In a bowl, add in the melted butter (or microwave for 15 seconds to melt it), your Keto sweetener , vanilla extract, egg and give it all a good mix till well combined.

Now add your dry ingredients to the bowl - the almond flour, baking powder and cinnamon powder and mix well.

Add in the blueberries and gently fold through the mixture.

Grease an oven-proof ramekin with butter and pour in the batter.   Microwave on high for 90 seconds. If a toothpick poked through the center comes out with a few crumbs, or clean, your muffin is done.

Serve warm or chilled, depending on your preference with a few blueberries for garnishing.  

Enjoy!!

Nutrition Info (Per serving)Calories: 368
Net Carbs: 3g
Total Carbs: 6g
Fiber: 3g

Labels: Single Serving, Keto, Low Carb, Microwave, Muffins, Blueberry, Healthy, Sugar Free, Diabetic Friendly, Almond Flour, Sunday Funday, Gluten Free, International Cuisine

For Sunday Funday we are celebrating National Blueberry Month, see some of the recipes below.  

• A Day in the Life on the Farm: Asian Sweet and Spicy Salmon with Blueberry/Pineapple Salsa 
• Amy’s Cooking Adventures: Blueberry Cactus Bread 
• Palatable Pastime: Blueberry Lemon Cornbread
• Karen's Kitchen Stories: Blueberry Pecan Rugelach 
• Sneha's Recipe: Keto Microwave Blueberry Muffin 
• Culinary Cam: Pickled Blueberries 
• Food Lust People Love: Sparkling Blueberry Cocktail

Potato Rosti#EatTheWorld

Rostis (or properly spelt rösti), has it origine from Switzerland, they are typically  pan fried in a skillet then cut up to serve as a side dish for a meal.

Serves One
Ingredients
500 Grams Potatoes
¾ Teaspoon Salt
½ Teaspoon Black pepper powder
Desi Ghee or Clarified Butter as required

Method

Grate the raw potatoes using a standard box grater.
Squeeze out the excess liquid by grabbing handfuls and squeezing out as much water you can then transfer to a bowl.
Mix the potatoes with a tablespoon of melted ghee or butter or clarified butter, if that’s what you’re using), salt and pepper.

Heat a a tablespoon of ghee in a skillet lightly, and spread all the potatoes on it don’t pack it down tightly. We want FLUFFY on the inside! It will seem quite thick but once it cooks down to it will flatten.

Cook for 12 minutes on medium low to make the underside golden or till the strands to cook through until soft and bond together enough to be sliceable without falling apart. This is the reason it’s best not to rinse the grated potato – because it removes much more starch than just squeezing out excess water. This results in “slippery” potato strands, rather than bonding together.

It takes longer than you think to become golden because residual water from the potato leeches out and that needs to evaporate – which also sort of “steam-cooks” the inside – before the underside goes golden and crispy. 

Flip! When the underside is golden (use a rubber spatula to peek), using a round wooden board with a handle or a plate. Slide the rosti back in, uncooked side down and cook for a further 12 minutes or until you can slide a knife through the centre easily. 

Slide the rosti onto a serving platter or cutting board. Cut into (large!) wedges and serve immediately! My hubby enjoyed this as a complete meal.

My Notes

If you like your Potato Rosti crispy instead of soggy, and deep golden instead instead of burnt, don’t skimp on the fat. If you want ultimate flavor, use clarified butter/ ghee like the Swiss do instead of butter or oil.

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Switzerland .

Check out all the wonderful Swiss 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! 

Culinary Cam: Let's Talk Swiss Cheese: Raclette + Älpermakkaronen 

Sneha’s Recipe: Potato Rosti 

Amy’s Cooking Adventures: Bündner Gerstensuppe (Swiss Barley Soup)

Labels: Switzerland, Potato, Rosti , Eat the World, Gluten free, Vegan, Single Serving, Pancake 

Keto Strawberry Microwave Muffin#Improv

This Keto Strawberry Muffin fits perfectly into that sweet spot for a sweet craving. It makes a perfect muffin for quick breakfast or dessert.
This muffin is moist, top it with whipped cream and you have a delicious dessert.
It’s no dissimilar to a mug cake (it is, in fact, a mug cake) and you can make this in your oven or microwave.

Serves 1
Ingredients
30 grams Almond Flour
½ Teaspoon Baking Powder
1 Egg
15 Grams Butter - melted
2 Teaspoons Keto Sweetener
½ Teaspoon Vanilla Extract
¼ Teaspoon Cinnamon powder
20 Grams Strawberries -1 Big chopped

Method

In a bowl, add in the melted butter (or microwave for 15 seconds to melt it), add the Keto sweetener, vanilla extract, and the egg and give it all a good mix till well combined.

Now add your dry ingredients to the bowl - the almond flour, baking powder and cinnamon powder and mix well.

Add in the chopped strawberries and gently fold through the mixture.  

Grease an microwave proof ramekin with butter and pour in the batter. Top with a couple of strawberries.  Microwave on high for 90 seconds. If a toothpick poked through the center comes out clean, your muffin is done.

Serve warm or chilled, depending on your preference. 

Nutrition Info (Per serving)
Net Carbs: 3g
Carbs: 6g
Fat: 32g
Protein: 13g
Fiber: 3g
Labels: Single Serving, Keto, Low Carb, Microwave, Muffins, Strawberry, Healthy, Sugar Free, Diabetic Friendly, Almond Flour, Improv Cooking Challenge

Improv March 2023 No Sugar Sweets
• Citrus and Mint Salad with Honey Dressing by A Day in the Life on the Farm
• Keto Strawberry Microwave Muffin by Sneha's Recipes  

Keto Tuna Melt Chaffles#FishFriday

These tuna melt chaffles are so quick and easy to make them than the tuna patties, than it does, take to make a keto chaffle recipe. These are so delicious and make a sandwich out of it, makes a complete filling meal. Chaffles are very filling, with avocado, tomato, lettuce, cheese... what more would you want when you follow a low crab diet.

This recipe makes two tuna melt chaffles. You can also substitute in or change any of the flavorings/seasonings as you like.

Serves One
Ingredients
1 Tablespoon Almond Flour
¼ Cup Shredded Cheddar Cheese - I used shredded Gouda
1 Large Egg
¼ Teaspoon Minced Garlic
½ Teaspoon Lemon Juice
A Dash of Salt & Pepper
1 Can (128 Grams) Tuna - drained
½ Tablespoon Finely Chopped Dill Pickle
½ Tablespoon Finely Chopped Onion
1 Tablespoon Finely Chopped Celery

Method

In a small food processor, pulse the almond flour and cheddar until it resembles panko bread crumbs. Add the egg, garlic, lemon juice, salt and pepper and blend/process for 10 seconds.
Transfer to a mixing bowl or Pyrex measuring cup, then add the tuna, pickle, onion, and celery. Mix thoroughly with a fork or spatula.

Split the batter between two waffle compartments of a waffle maker and cook for approximately 5 minutes 

or until there is just a whisper of steam coming out of the waffle maker. 

I then flipped them and closed the waffle maker and kept it for 2 minutes, to make them very crispy and golden.

Transfer to a plate or cooling rack and allow to cool for a couple of minutes before serving.

Serve with mayo, lemon or make a sandwich with them.

Nutritional information is based on the entire recipe - two chaffles.

297kcal, Total Carbs 4grams, Net Carbs 3grams, Fat 16grams, Protein 34grams, Fiber 1gram

Labels: Tuna, International Cuisine, Seafood/Fish, Keto, Chaffles, Main course, Fish Friday, Low Carb, Almond Flour, Cheddar Cheese, Single Serving

For Fish Friday this month we are sharing recipes with the theme "Fish From A Can".
Check some of the recipes made by our group

• Food Lust People Love: Artichoke Tuna Bean Salad 
• Sneha’s Recipe: Keto Tuna Melt Chaffle 
• A Day in the Life on the Farm: Smoked Clam Dip 
• Karen’s Kitchen Stories: Spicy Salmon and Potato Croquettes 
• Palatable Pastime: Tuna Melt
• Culinary Cam: Growing an Appreciation for Tinned and Jarred Fish + an Anchovy-Artichoke Egg Salad Recipe

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

Keto Cabbage & Bacon Stir Fry#Improve

This Keto Cabbage & Bacon Stir Fry is the perfect keto/ low-carb dish! At just 1 net carbs per serving, this one-pan dish will be your new favorite, you always make this with bacon, it taste delicious!

Serves One
Ingredients
155 Grams Shredded Green Cabbage
3 Slices Bacon With Fat
1 Green Chilly - finely chopped Or Black Pepper Powder
Salt to taste

Method

In a cast iron skillet add the chopped bacon fry till it releases fat add in the cabbage, green chilly and salt to taste sauté for 2 minutes cover and cook till the cabbage is done but still has a slight crunch.

Garnish with chopped coriander leaves and Enjoy

Nutritional Facts
Per Servings 
Amount Per Serving
Calories 139
Total Fat 11  
Net Carbohydrate 1
Fiber 1 

Protein 9 

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: Single Serving ,Bacon, Cabbage, Stir Fry, Main course, Improv Cooking Challenge

Improv Cooking Challenge: March 2022

Cabbage and Meat 

See Ji Tan - Chinese Lion’s Head Meatballs from Pandemonium Noshery

Grilled Rachel Tacos byA Day in the Life on the Farm

Cabbage and Noodles from Palatable Pastime

Keto Cabbage & Bacon Stir Fry from Sneha’s Recipe

Kielbasa Potato Stuffed Shells from Cookaholic Wife

Ghatte Manchurian Noodles from Magical Ingredients

Dalgona Coffee#SundayFunday

My hubby sent me a link on what's app, make this for me. It's was Dalgona Coffee. He is not a coffee drinker, but, still got excited to see this foamy coffee and wanted to taste it, full filled his farmaish😄!!

Dalgona coffee is a whipped coffee.—it started as a Tik Tok trend and has now exploded all over the internet as the trending drink of the moment. It's actually a Korean origin recipe. Is it worth the hype? Only one way to find out, is to make it!! My hubby verdict worth the hype, tasted too good!!

If you've got instant coffee, sugar, and water on hand, you can make this. It'll go by faster if you have a electric hand mixer (don't use an immersion blender - it just doesn't work, I tried it). A regular whisk, will do, you just need a powerful arm, and a good dose of patience and endurance and you'll be rewarded with a nice tall glass of cold, creamy whipped coffee. 

This recipe makes enough dalgona fluff for one serving. It's delicious, chilled and foamy! This coffee is just like Frappe or Indian Cappuccino, served upside down.

Serves One
Ingredients
2 Teaspoons Granulated Sugar
2 Teaspoons Instant Coffee
2 Teaspoons Water
For Serving
Ice, as required
Milk, as required
Method

In a medium bowl, combine sugar, coffee, and water. Using a electric hand mixer or a whisk, vigorously whisk until mixture turns silky smooth and shiny, then continue whisking until it thickens and forms stiff peaks(it takes just 2 - 3 minutes). (If whisking by hand, it will take 8 to 12 minutes to get to optimal fluffiness).

Fill a glass most of the way full with ice and milk, then dollop and swirl the whipped coffee mixture on top, mixing before drinking, if desired.

So fluffy, creamy.. super delicious!!

Labels: Single Serving, Coffee, Korea, Asian Cuisine, Sunday Funday 

Recipes with Coffee

• Affogato Martini by A Day in the Life on the Farm
• Coffee Maple Pancakes by Palatable Pastime
• Lamb Lollipops with Coffee-Pepper Sauce by Culinary Adventures with Camilla
• Cold Brew Coffee by Making Miracles
• Dalgona Coffee by Sneha’s Recipe
• Gingerbread Lattei by Amy’s Cooking Adventures
• Mocha Muffins by Mayuri's Jikoni
• No-Bake Coffee Energy Bites by Cook with Renu
• Sugar Free Hazelnut Iced Coffee with Hazelnut Cold Foam by Our Good Life

Beef Stroganoff With Oyster Mushrooms#SundayFunday

This traditional Russian Beef Stroganoff /Beef Strofanov, it's a quick and easy. Juicy strips of tender sirloin beef and oyster mushrooms covered in a rich creamy sauce, is ready in no time at all.

Single Serving
Ingredients

¼ kg Beef Strips - Undercut/Sirloin
2 Tablespoons Oil
3 Tablespoons Butter
1 Sliced Onion
2 Cloves Garlic - minced
1 Cup Oyster Mushrooms
1 Tablespoons Heaped All Purpose Flour
1 Beef Stock Cube
2 Cups Water
1 Tablespoon Mustard paste
2/3 Cup Sour cream
Salt to taste
Black pepper as required
Boiled Noodles to serve
Chopped Scallions / Spring onions for garnish

Method

Sprinkle undercut  strips with salt and pepper. Heat oil and butter and sauté beef strips on high heat and let brown, when cooked then remove onto a plate. Keep aside.

In same pan, add butter and let it melt. Then add onions and garlic, sauté till translucent, then add flour, stirring for about a minute now add mushrooms fry till they are cooked. Then add the beef back in (including plate juices). Scrape bottom of pan to get all the golden bits off. Add half the stock while stirring. Once incorporated, add remaining stock. Stir and then add and mustard. Simmer till it thickens, adjust salt and pepper and let it simmer for 2 minutes, switch off the flame. 

Now immediately then add the sour cream and stir or else it will curdle. 

Serve over boiled noodles, sprinkle chopped scallions.

Labels: Single Serving, Russia, Beef, International Cuisine, Sunday Funday, Mushroom, Noodles, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Sneha of Sneha's Recipe.

July 2020 - Theme is Mushrooms   

• Beef Stroganoff With Oyster Mushrooms from Sneha’s Recipe
• Butter-Braised Cardoons and Oyster Mushrooms from Culinary Adventures with Camilla
• Grilled Filet Mignon with Mushroom Cream Sauce from A Day in the Life on the Farm
• Mini Mushroom Burger Bites from Sid's Sea Palm Cooking
• Mushroom Masala from Mayuri's Jikoni
• Noodle Soup with Enoki Mushrooms and Scallops from Karen's Kitchen Stories
• Pork Chops with Garlic Butter Mushrooms from Amy's Cooking Adventures

Fluffy Omelette#Foodieextravaganza

We all make this basic egg omelette at home with some slight here and there variations but this recipe would help you make an epic classic fluffy omelette which kids and your family are just going to simply love it! . This fluffy omelette works well as a main course for brunch or breakfast along with sausages, veggies, and toast! To make this omelette it's the technique is what matters the most.

Serves One
Ingredients
2 Large Eggs - yolk & whites separated
½ Tablespoon + ½ Tablespoon Butter
Salt & Black Pepper powder to taste

Method

Separate the egg whites and the egg yolks in two separate bowls.

Whisk the egg yolks until they become homogenous and pale in color. Add in the salt and black pepper powder, mix it well. Set aside.

Transfer the egg whites to a large bowl and whisk with an electric beater until they start to become fluffy and continue to whisk till they triple in size and become white with soft stiff peaks.

Carefully fold the egg yolks into the egg whites until fully incorporated.

Heat a medium nonstick frying pan with ½ tablespoon butter, pour the egg mixture, cover the pan with a lid. Cook over medium low flame until bottom of omelet has set, about 4 - 5 minutes and the omelette puff's up. 

Then lift up the sides of the omelette and drop the remaining ½ tablespoon of butter underneath and rotate the pan so that butter spreads to all sides of the pan. Cover the pan and cook for another 3 - 4 minutes, or until the top of the omelet has set (to check if its cooked or not, touch the upper surface of the omelette, if they are done they won't stick to your fingers). Remove the pan from the heat.

Fold the omelette onto a plate and Enjoy!

My Notes

This Omelette is like a souffle.. it does sit down as it starts cooling.

Labels: Foodie Extravaganza Party, Egg, Omelette, Asian Cuisine, Main course, Side Dish, Single Serving, Gluten free

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.See all the other recipes for today's Foodie Extravaganza

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Check out the other #FoodieExtravaganza recipes this month! 

• BBQ Deviled Eggs by A Day in the Life on the Farm
• Brown Sugar Seasoned Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines by Culinary Adventures with Camilla
• Fluffy Omelette by Sneha's Recipe
• Italian Frittata by Our Good Life
• Jersey Royal Potato Salad by Food Lust People Love
• Mexican Baked Eggs by Making Miracles
• Sous Vide Ham and Cheese Egg Bites by Karen's Kitchen Stories
• Tuxum Barak (Khorezm Egg Dumplings) by Tara's Multicultural Table
• Yoda Avocado Deviled Eggs by Simply Inspired Meals