Don’t expect to have crunchy bread out of the oven right away but if you cut it and toast it, like any other bread, it will become crunchy.

Ingredients

• 1.5 cup Almond flour
• 3 tbsp Coconut flour
• 5 tbsp Flax seed flour
• 1 cup Egg White
• 1.5 tbsp Vinegar
• 1.5 cups of hot Water 90C°/194F°
• 5 tbsp Psyllium husk Flour
• 1/2 tsp of salt
• Poppy seeds for the top of the bread
• 1 tsp Baking Powder

Preparation

– Preheat the oven at 180°C/360°F.

– Mix all the dry ingredients.

– Pour hot water and mix.

– Add Egg whites followed by vinegar.

– Knead till you have a compact dough.

– Create dough balls and put them on the baking tray covered with parchment paper.

– Sprinkle some poppy seeds on top.

⏳ Cook in the preheated oven (180°C/360°F), place the tray at the lower side, for 75 mins

The result should look like this:

➡️ I keep them in fridge, they are perfect for the breakfast, i cut them in slices and put it in the toaster to have a crunchy surface.

Enjoy!

The post Keto Bread – Low carb bread appeared first on Foodcraftz.

Rabbit has a lean meat so to balance that, better to marinade the rabbit a night before in extra virgin olive oil, herbs, black pepper, garlic. (or any spices of your choice)

Ingredients | 2 servings

• half of a Rabbit
• 1 Onion
• Garlic and Herbs
• 1/2 cup Sour Cream
• 200g/ 7oz chopped Champignon Mushroom (frozen or fresh)
• Extra Virgin Olive Oil
• 1/2 cup White Wine
• Chopped Parsley for garnish
• Salt and Black Pepper (to taste)

Preparation

– Mix rabbit with extra virgin olive oil, black pepper, herbs (rosemary, sage, bay leaf), and garlic. Put in the fridge and let it rest for minimum ⏳ 6 hours or overnight.

– No salt has been added to maintain the juice inside the meat.

– Remove the mix from the fridge, wait half an hour, or until it gets to room temperature.

– Add salt.

♨️ Preheat the oven at 200C°/390F°

– In a pan, on medium heat, brown the rabbit with its marinate, then pour white wine.

– Stir so the alcohol evaporates and the flavors combines.

– In a dutch oven: Stir fry the diced onion with salt and pepper.

– Add rabbit & herbs.

⏳♨️ Place the pot in oven and cook for ⏳ 30 minutes

– Meanwhile, sauté mushrooms with olive oil, salt & pepper.

– Add them to the rest of the ingredients.

⏳ ♨️ Continue to cook for another ⏳ 30 minutes in the oven.

Last touch:

– Remove the pot from the oven to the stove, add cream & chopped parsley, give it a stir and after 2-3 minutes it’s ready!

Notes

• In a dutch oven rabbit cooks perfectly in just 1 hour. In a normal pot you’ll need more time.
• In case you don’t want to use the oven, this recipe works perfectly on the stove. First cook rabbit for 1 hour then add mushrooms and cook another 30 minutes.

Bon appétit! ☺️

The post Rabbit with cream and mushrooms appeared first on Foodcraftz.

Instead of broccoli you can use any other veggie, fried onions and zucchini are another tasty variation of this recipe. Since the taste of some of the ingredients is bland, using a strong flavor cheese can make it much interesting ☺️

Ingredients

• 500g/17.5oz frozen broccoli (or fresh if you have)
• 200g/7oz Pancetta
• 20g/0.8oz cream
• 100g/4oz Mozzarella
• 4 Eggs
• 1 teaspoon Turmeric
• Half of a Chilly
• 160g/5.6 Provolone or Cheddar cheese
• 1 clove of Garlic

Preparation

– Chop the pancetta in small piece.

– Sauté garlic with chilly, turmeric then add pancetta.

– Stir fry till the fat of pancetta melts.

– Add the broccoli and continue to cook for other 10-15 minutes.

– In a jar mix eggs, cream, salt and pepper.

– Cut the provolone cheese into cubes

In muffin mold:

– First goes mix of broccoli, followed by some cubes of provolone.

– Pour the mix of eggs on each muffin cup.

– Put pieces of mozzarella on top.

– Place the muffins in the oven for 15mins on 180°C (356°F) the last 4 mins better to be on grill to have a crust on top.

They are great with salads and pickles.

Buon appetite

The post Broccoli Muffins appeared first on Foodcraftz.

Use skillet pan, or stone pans for grilling. Thermal shock on the surface brings more flavors to the chickens.

Ingredients | servings: 2

• 3-4 Chicken legs
• 1 Chilly
• 2 clove of Garlic
• 3-4 tbsp Ghee
• 5g of Ginger
• 1 teaspoon Turmeric
• 2tbsp White greek yogurt
• 1 teaspoon Kashmiri chili powder
• 2 teaspoon of Tandoori Masala
• 1 teaspoon of Coriander Powder
• 2 Chopped spring onions

Preparation

– Cut the surface of the chicken (3-4 cuts per each) so the marinade can coat more surface of the meat.

Making the marinate

– In a bowl add: The grated garlic and ginger, chopped chilly, all the spices, salt, yogurt, half of the chopped spring onions and oil. Mix to have a paste.

– Add the chickens and massage the paste all over.

– Leave them on room temperature for 30 mins.

– On a hot pan place the chickens.

– Each side should cook for 10-12 minutes (on medium heat). While cooking, chicken will release its juice.

➡️ (optional) After cooking the chickens, you can grilled some chopped veggies, so they will absorb the tasty flavor of chicken from the grill pan.

Serve the grilled chicken tandoori with veggies or salad (for low carb), or with naan (bread) with chopped spring onions on top.

Enjoy! ☺️

The post Grilled Chicken – Chicken Tandoori appeared first on Foodcraftz.

Ingredients | 2 servings

• 1 half Eggplants (cut in strips)
• 1 half Zucchini (cut in strips)
• 120g Monkfish per person
• 40-50g Pancetta
• 40g/1.4 Basil
• 1 clove of Garlic
• 30g/1oz Extra Virgin Olive Oil
• 20g/0.7oz Finely ground Pecorino Cheese (or Parmesan)
• 2-3 roughly chopped Green Onions
• Half of a Chilly
• Chopped Parsley
• Walnuts some for topping
• 1/2 glass of white Wine

Preparation

Basil pesto

– In a mixer combine garlic, pecorino (or parmesan), walnut, extra virgin olive oil & basil and make a paste.

Prepare the veggies:

– Saute the eggplants till they become soft & brownish.

– Add zucchini & chili continue to stir for a few more minutes and turn off the heat.

– Add green onions & chopped parsley and mix. Put them aside.

Monkfish:

– Cut the monkfish into bites, wrap them with the strips of thin pancetta.

– Put them in a hot pan with a bit of olive oil and saute till the pancetta get smooth

– Pour the white wine and while it’s evaporating, stir the monkfish gently.

– Cook for 10 mins till the pan becomes dry.

Plating:

1. Make a bed of basil pesto.
2. Add the bites of monkfish in sides and form a circle.
3. Place the veggies in the middle.
4. Sprinkle crushed walnuts on top.

Notes

• This recipe taste great also with salmon and aioli. Since salmon isn’t as fat as monkfish, it helps to have more balanced flavors.

It’s ready to serve!

Buon appetito! ☺️

The post Monkfish with pancetta, veggies and basil pesto appeared first on Foodcraftz.

Ingredients

• 3 tbsp White greek yogurt
• 1L of Milk
• 2 tbsp sour cream (optional) if your milk is pasteurized this can help for make a richer yogurt.

Preparation

– Heat the milk in a pot, just below the boiling point. turn it off.

– Meanwhile, combine the fresh cream (optional) with yogurt (cream is fat so it helps the yogurt becomes sour and gain a richer flavor.)

– When the temperature of the milk is around 40°C/104°F.

– Dilute the yogurt mix with 4-5 tbsp of warm milk then add it to the pot of milk

– Gently dissolve it into milk.

– Pour the mixture in a clean, dry container, put its “lid” but don’t close it.

➡️ Air helps yogurt to breathe and helps the fermentation

– Cover the yogurt’s container with kitchen cloths (the container should stay warm for a long period), put it in a protected space (i.e. inside an off-oven) during which, it shouldn’t be moved.

– Check the yogurt the day after. It should be ready, store it in the fridge it will last for 10 days at least.

Notes:

• each time you’ll use yogurt, the spoon should be always clean and not contaminated by other ingredients because it causes yogurt to go bad or create molds in a long periods.
• If you want to make Kashk, the more yogurt is sour the better the kashk becomes. So leave it for 2 days or so.
• Yogurt can be used as an appetizer: with dried mint, salt and pepper. A nice dip for potato chips.
• It’s also a nice savour to taste with dishes like: adas polo (rice with lentils), khoresht bademjan (eggplant’s stew) or simply dip a piece of bread.

Enjoy! ☺️

The post Homemade yogurt appeared first on Foodcraftz.