This is the Best Keto Cream Cheese Frosting recipe that you can use for cakes, cupcakes, and more. You only need 5 ingredients and voila! No powdered sweetener? No problem. I’ll walk you through the steps on how to make homemade powdered sweeteners.
Cakes, cupcakes and other dessert recipes are more delicious with this Cream Cheese Frosting that is low carb and keto-friendly. If you are not a fan of too-sweet desserts, you will appreciate this. Unlike American Buttercream Frosting, this recipe does not consist of 4 cups of powdered sugar, and what’s more, is that I used sweeteners instead of sugar.
If you are in a Keto or Low Carb lifestyle, I’m pretty sure that this frosting is already your favorite. No doubt about it. It’s so versatile, you can put it in most of the desserts you like.
No Powdered Sweetener? No Problem.
If you have no powdered sweetener on hand, don’t worry as I walk you through the basic steps on how to make your own. All you need is a regular sweetener, I used Natvia Sweetener and a blender. Add 1 cup of sweetener into a blender and blitz it until you reached the desired consistency. Voila, that’s that! It’s so easy!
How to Make Cream Cheese Frosting that is Low Carb and Keto-Friendly?
In a medium bowl, beat the cream cheese and butter using a hand mixer. Beat in the powdered sweetener and vanilla until well combined. Add heavy cream and beat again until it is nice and creamy. You can add more cream until you are happy with the consistency.
Keto Cream Cheese Frosting
With just 5 ingredients – you can make a Keto Cream Cheese Frosting to use for cakes, cupcakes and more.
These are the Best Keto Almond Flour Scones, in my opinion, they are buttery, soft and with crumb edges. It is very easy to make and calls for only 6 ingredients. Serve it with clotted cream and strawberry jam for a perfect traditional English afternoon tea. These scones are with fewer carbs and sugar, but if you are up for the traditional scones recipe, you can try my Basic Scones.
Before I went on a Keto lifestyle over a year ago, I used to love English scones – both traditional and fun ways of making them. They are slightly crumbly, buttery and very comforting to eat. My most favorite scones I’ve made as of today is the Caramilk Scones drizzled with my Homemade Salted Caramel Sauce. I terribly missed it, and that’s why I need to create a recipe for scones that is Keto-friendly.
Are these Scones Keto-Friendly?
These scones are made with almond flour which is considered to be one of the most used flour in Keto recipes because it is low in carbs.
I chose almond flour for this recipe because coconut flour tends to get dry. I want my scones to be moist and soft. Even better, almond flour has a slightly nutty taste, sweet, and is gluten-free.
What’s the Difference between English Scones and American Scones?
I have learned that English Scones are more traditional. It is made to be eaten with a filling, usually with butter and jam. In this recipe, I used clotted cream or whipped cream and topped with Natvia sugar-free strawberry jam.
While American Scones are often topped with a sweet glaze and studded with blueberries, chocolate chips, and more. Check out this Blueberry Lemon Scones I made in the past.
Preheat the oven to 350 degrees F or 180 degrees C. Then in a medium bowl, combine all the dry ingredients – almond flour, sweeter, and baking powder. In a separate bowl, mix the wet ingredients – melted butter, lemon zest, vanilla and egg. At this point, you can combine the wet ingredients with the dry ingredients. Stir well until a dough forms. You can also use an electric hand mixer. Form a dough ball and place it onto a baking pan lined with parchment paper. Flatten into a disc shape with a rolling pin, about an inch thick. Using a cookie cutter, cut out 5-6 scones. Place them apart from each other. Then brush the tops with beaten egg. Bake the scones for 18-22 minutes until golden. Let cool completely in the baking pan. These scones may break when hot, but they firm up once they are cooled down.
These Best Keto Almond Flour Scones are slightly nutty and has a sweet taste. Lovely crumbly edges and it's soft and moist. It is best partnered with a slop of whipped cream and strawberry jam. It is Keto/Low Carbs, Sugar-Free and Gluten-Free.
In a medium bowl, combine almond flour, sweetener, and baking powder.
In a separate bowl, mix the wet ingredients – melted butter, lemon zest, vanilla, and egg.
Now, combine the wet ingredients to the dry ingredients. Stir well until a dough forms. You can also use an electric hand mixer.
Form a dough ball and place it onto a baking pan lined with parchment paper. Flatten into a disc shape with a rolling pin, about 1 inch thick. Using a cookie cutter, cut out 5-6 scones. Place them apart from each other. Then brush the tops with beaten egg.
Bake for 18-22 minutes until golden. Let cool completely in the baking pan. These scones may break when hot, but they firm up once they are cooled down.
1 scone without filling is approximately 4.9 net carbs.
Add a pinch of salt if you like.
Add 1/2 tsp of xanthum gum if you prefer a stronger crumb.
The scones in the images are made with finely ground almonds, but if you are using regular ground almond flour, add 1/4 cup to the mixture.
In these images, I added whipped cream and Natvia strawberry jam.
Thinking about making the Best Keto Cake Donuts? Look no further! I’m about to show you how it is done. You only need 6 ingredients to make these lovely Keto cake donuts. They are fluffy, low carb and with just the right amount of sweetness. Also, they are baked and not fried! If you are not after Keto-friendly doughnuts, you can try my Easy Baked Donuts.
My family loves doughnuts and I can’t deny that. There wouldn’t be a family road trip without a dozen of doughnuts in the car. Without a doubt, it is one of my family’s favorite treats. I know you would tell me, I thought you are in a Keto and Low Carb lifestyle? Yes, I haven’t forgotten about that, and that’s why I tried really hard to make the Best Keto Cake Donuts to date. At least, I wouldn’t feel guilty eating them while on a trip with my family. Of course, my husband and kids could eat the store-bought ones, but nah honey, I’m eating my own Keto and low carb donuts. Mine is sugar-free and yes, it’s delicious!
Will one cheat day eating Donuts ruin Ketosis?
Unfortunately, YES. Cheat meals or days are discouraged in the Keto and low carb lifestyle. Cheat meals like doughnuts can easily break ketosis. So, if you are craving doughnuts and you are in a Keto or low carb lifestyle just like me, might as well make your own Keto and low carb doughnuts. This Best Keto Cake Donuts recipe is so easy to make, and I guarantee you, you’ll never buy store-bought doughnuts again.
What flours are Keto-friendly?
Most Keto and low carb recipes call for almond flour, coconut flour, flax meal, chia flour, oat fiber, Psyllium husk powder, and other Keto flours. For this Best Keto Cake Donuts recipe, I used almond flour.
Preheating the oven to 350 degrees F or 180 degrees C is the very first thing you need to do. Grease the doughnut pan or silicone doughnut mold. (I used an 8-count doughnut silicone mold.) Next, in a medium bowl, mix in the dry ingredients. Then, add the wet ingredients and mix until just combined. Transfer the doughnut batter into a piping bag or ziplock bag. Cut the ends and start squeezing the doughnut batter gently into the doughnut pan or silicone doughnut mold. Bake the doughnuts for 10-12 minutes, depending on the size of your doughnut pan or mold. Finally, remove the doughnuts from the oven and let them cool for at least 5 minutes before transferring them into a cooling rack. You can eat the doughnuts as is or frost them if desired.
With only 6 ingredients, you can create the Best Keto Cake Donuts. It is made with almond flour, baking soda, eggs, cider vinegar, and sweeter and milk of your choice. These are fluffy and with just the right amount of sweetness.
Preheat the oven to 350°F or 180°C then grease a 6 count doughnut pan and set aside.
In a medium bowl, add in the dry ingredients (almond flour, sweeter, and baking soda. Mix well.
Combine the wet ingredients (eggs, apple cider vinegar and milk) into the dry ingredients. Mix until just combined.
Transfer the doughnut batter into a piping bag or ziplock bag. Cut the end, and gently squeeze out into the doughnut mold or pan.
Bake the doughnuts for 10-12 minutes. Remove from the oven and let it cool for 5 minutes. Then transfer to a cooling rack to cool completely.
Frost the doughnuts if desired.
If you are using a regular doughnut pan or mold, it will take about 12-15 minutes before it bakes. If you have a smaller doughnut pan or mold like mine, it will take just 10-12 minutes. But it would still depend on your oven, so please check the doughnuts while baking.
You can frost your doughnut if desired, or enjoy them as it is.
Your choice of sweetener and milk. Personally, I used Natvia Sweetener and almond milk for this recipe.
The Best Keto Brownies are here! You will never find it anywhere else. These brownies are rich and chocolatey, with fudgy middles and crispy edges and beautiful cracks on top. Enjoy them with or without Best Keto Chocolate Buttercream and Cream Cheese Frosting. I’m pretty sure, these will disappear in no time.
I’ve been searching for the best brownie recipes for years, and I couldn’t seem to find one that would meet my standards. When I was in my teens, I have this favorite shop in the mall that sells the super fudgy, moist and chocolaty brownies with of course the crispy edges and cracks on top. I always buy them to bring home to my family. My most favorite one is with peanuts and marshmallows aka rocky road.
Now a days, you can just make them from boxes. Don’t get me wrong, they’re good too, but I just want to make brownies from scratch, and unfortunately, full recipes are not in the box.
And also, it has to be Keto. Most of you know that I’m in a Keto/Low Carb lifestyle, and it’s harder to create the regular brownies to Keto brownies that is equally good. It will never be the same, but this is by far the Best Keto Brownies you’ll ever see.
Here are Simple Tips that you can follow to make homemade brownies moist and chewy.
Do not Over Mix the Batter
Do not over mix the batter once you’ve added the wet ingredients into the dry ingredients. Just mix to moisten and combine all the ingredients. Remember: The denser the batter, the moister the brownies will be.
Use the Right Size Pan
It’s important that you are using the right size pan for the brownies to be moist. Usually, brownie recipes call for an 8-inch square pan. If you are using small pan, it would mean that the batter will be thick and won’t spread out because there’s not enough space. This can lead to clumpy and under baked brownies. On the other hand, if you are using big pan, the batter will spread out and will result to thin and dry brownies because it will bake too quickly.
Bake at the Right Temperature
Every baker knows this, relying in your oven thermometer is not enough, invest in a separate good oven thermometer to be put inside your oven to make sure that the one you set on the dial is the same as the internal thermometer. Oven thermometers are so cheap that you can’t have any excuse for not having one.
Do not Over Bake Brownies
Best tip to keep the brownies moist is to never over bake them. It’s actually better to under bake the brownies than to over bake them. You’ll notice that slightly under baked brownies will have fudgy and moist middle. Over baking them makes it dry and hard.
Can I Eat a Brownie on Keto?
Yes, of course, Keto Brownies are extremely rich, moist and chocolaty and are perfect to eat after a Keto meal. They are less carbs in Keto Brownies than the regular brownies, but the texture is quite interesting because Keto Brownies are made with almond flour which means it’s a bit gritty and grainy. Apart from that, it is moist, fudgy, and so good to eat.
First, preheat the oven to 350 degrees F or 180 degrees C. Grease an 8-inch square pan, or line the pan with parchment paper. In a medium bowl, mix all the dry ingredients. Then add in the wet ingredients. Pour the batter into the pan and spread it evenly. Smooth down the top by using another sheet of parchment. Bake the brownies for 20 minutes on the middle rack. Once baked, let it cool completely on a cooling rack. This will continue to firm up while cooling. These Best Keto Brownies are delicious as it is or with frosting. (For the photos, I used my Keto Chocolate Buttercream and Cream Cheese Frosting).
The Best Keto Brownies are here. They are delicious with or without Keto frosting. Enjoy these low carb brownies after dinner, or simply have them any time of the day. Scoop vanilla ice cream and put it on top of the brownie…. voila! Instant Brownie ala Mode.
These Keto Chocolate Cupcakes need no introduction. Imagine intense, rich chocolate, and moist cupcakes. That’s the one we are looking for in a cupcake, and luckily it’s all here in this recipe. The best of it all, it’s low in carbs, gluten-free, and diabetic-friendly (I used Natvia Sweetener in this recipe).
If you are in a Ketogenic diet or lifestyle, almond flour and coconut flour will be your top choice because they are both low in carbs, high in fat and moderate in protein. It has an interesting texture and great flavors too. Although to ensure the right amount of macros, check the products you are using. Macros will vary depending on the brand. Some brands may contain 10 or less net carbs per cup, some have more, so I suggest always look at the nutrition facts at the back of the products.
What is Keto Chocolate Cupcakes Made of?
Basically, Keto cupcakes are made with almond flour or coconut flour or a combination of both. They are mixed with cocoa powder and sweeteners. I also put milk (Keto friendly), I used almond milk on these Keto Chocolate Cupcakes, and some eggs too. Don’t worry, this one doesn’t taste eggy.
How Many Carbs are in Chocolate Cupcakes with Chocolate Frosting?
Regular chocolate cupcakes contain approximately 32 grams of carbs, 2 grams of fat, and 220 calories.
Keto Chocolate Cupcakes contain approximately 7 grams of carbs, 17 grams of fat, and 187 calories.
First, you need to preheat the oven to 350 degrees F or 180 degrees C. Grease a regular or mini muffin tin, or line them with cupcake liners. In a large bowl, combine all the dry ingredients and mix well. Add in the remaining ingredients and mix until well combined. Fill the tins about 2/3 cup of the way up. Do not overfill. Bake the cupcakes 10 minutes for mini or 15 minutes for regular size. Remove the tin out of the oven and let it cool completely on a cooling rack. Take note that these cupcakes firm up as they cool. If you are not using cupcake liners, use a knife to carefully go around the side until the cupcakes pop out. I used my Keto Chocolate Frosting to decorate these babies.
These are the Best Keto Chocolate Cupcakes that need no introduction. You get what you see! Intense, chocolatey, rich and moist chocolate cupcakes, and decorated with smooth Keto Chocolate Buttercream Frosting. Oh yes, absolutely divine!
This is the Best Keto Chocolate Buttercream and Cream Cheese Frosting. It is ultra silky, smooth and absolutely delicious. This frosting is not too sweet. It is made with a combination of buttercream and cream cheese and with a little bit of sweetener. It will definitely make any cakes and cupcakes totally beautiful and delectable.
I was a buttercream person. I remember how I eat the cake first and save the frosting to savor later. Actually, NO, not just buttercream, I loved any kinds of frosting, may it be whipped cream, Swiss meringue, etc. I loved them so much – full disclosure.
But when I started a Keto lifestyle, I gradually changed my relationship with sugar. I have totally removed all the sugar from my life, and started using sweeteners instead.
So if you are like me who are taking down sugars from your system or just wanting a not-too sweet dessert, just sit back tight and I’ll share with you how I made this delicious frosting.
In a Keto lifestyle, butter is life. You are basically eating raw butter in this kind of lifestyle, and so choosing organic and grass fed is a must. Why a must you ask? Because aside from its better taste than the regular butter, organic and grass fed butter has more nutritional value. It has loads of Vitamin-K2, anti-inflammatory fatty acid that decalcifies your arteries.
The Cream Cheese
If I were to choose from Organic and artisanal cream cheese or regular variety such as Philadelphia, I would choose the former. It doesn’t really have much difference when it comes to taste, but I guess it’s better to have a comparison when it comes to baking. It’s up for you to take a pick.
When it comes to sweetener, I prefer using Natvia as it is 100% Natural Sweetener. It is organic that is sweet just like sugar, never bitter. It has 96% fewer calories than regular sugar, ZERO glycemic Index, no carbs, tooth friendly and fructose free. There is nothing artificial in this sweetener. It is crafted for coffee, and great for baking. That’s why I absolutely love to use it.
But you can use whatever sweetener you like. But in this recipe, the sweetener should be powdered. If you can’t buy a bag of powdered sweetener, you can always whizz it up in a blender. Just make sure that it is completely dry before processing it. Wait, but don’t open it yet! Let the powder dust settle in back down before you open the lid.
How to Make the Best Keto Chocolate Buttercream and Cream Cheese Frosting?
In a large bowl, beat the butter and cream cheese together with an electric mixer until well combined about 2 minutes. Add the salt and sweeter and continue to mix until pale and fluffy. Add vanilla extract and mix until well incorporated.
At this stage, you have made a Keto Vanilla Buttercream Frosting. But if you want Keto Chocolate Buttercream Frosting, sift the cocoa powder and beat until fully incorporated. This recipe is enough for roughly 12 cupcakes.
Best Keto Chocolate Buttercream and Cream Cheese Frosting
By far the Best Keto Chocolate Buttercream and Cream Cheese Frosting I have in my kitchen. It is the silkiest buttercream frosting and very easy to work with. Feel free to use this recipe for any cakes and cupcakes you have at home.
¼-½cupNatvia sweetener, or erythritol or other sweeteners of your choicepowdered
In a large bowl, add the butter and cream cheese. Use an electric mixer and beat until evenly combined, about 2 minutes.
Add the salt. Then gradually add the sweetener, one tablespoon at a time. Continue to beat the mixture until pale and fluffy, about 8-10 minutes. Scrap the sides and bottom of the bowl as needed. Also, feel free to adjust sweetness depending on your preference.
Add vanilla extract and beat until all the ingredients are fully incorporated.
At this stage, you have created Keto Vanilla Buttercream Frosting. But if you are making a chocolate version, you can sift the cocoa powder, one tablespoon at a time into the bowl. Beat until fully combined. This recipe is enough to frost roughly 12 cupcakes.
You can pretty much use whatever sweetener you like. I just prefer Natvia sweeteners in my baking. Just make sure that the sweetener is powdered. It is easy to do it yourself, just whizz it up or process it in a blender and your regular sweetener will turn into powdered. Easy! But wait, don’t open the lid yet! Wait for a few moments for the powder dust to settle back down.
Or you can always grab a bag of powdered sweetener. No-fuss!
Make sure that the butter and cream cheese are at room temperature before mixing.
I can’t stress enough that these are the Best Keto Waffles I’ve created so far. Enjoy them for breakfast or for a quick dessert. It is made with cream cheese and almond flour. I used Natvia Sweetener and drizzle with Natvia Salted Caramel Smooth Topping.
Are waffles keto? Classic waffles are NOTE keto, they have approximately 47 grams of carbs and 360 calories per serving. But this recipe that I’m going to share with you is 100% okay if you are following a ketogenic diet. This Best Keto Waffles recipe can be enjoyed for breakfast or dessert, basically made with almond flour and cream cheese.
Keto waffles are a delicious low carb breakfast or a quick dessert. It is usually made with almond flour or coconut flour, sometimes with cream cheese. It requires a simple batter mixture and a waffle maker.
Then, What is Chaffles?
The word “chaffles” are waffles made with cheese and eggs. Unlike Keto Waffles, Chaffles do not contain any kind of flour. It is also fluffy like the Keto waffles, but with a slight crunch and cheesy crispy taste. Is it eggy? Unfortunately yes, it does tastes and smells eggy and I’m sorry that we can’t prevent this problem. I usually just mask it with icing and other toppings. If you are lucky, the eggy smell and taste will just dissipate with time.
How to Make the Best Keto Waffles?
To make the Best Keto Waffles, simply mix all the ingredients into a blender. Blend on high speed until smooth. Use a spatula to scrape the sides and bottom. Then blend again for a few more seconds. Pour the natter into a large bowl and let it rest for 3-5 minutes.
In the meantime, preheat the waffle maker as per instruction. I am using a regular waffle maker, but you can also use a mini waffle maker. Brush the iron with coconut oil or olive oil. Do not over oil it. For a regular waffle maker, pour in 1 cup of the batter, for a mini waffle maker, pour in 2-3 tablespoons of the mixture.
For a regular waffle maker, it takes 5-7 minutes to cook. Cooking times may vary depending on the size of the waffles you are making. Release the waffles using a rubber spatula or chopsticks. Transfer it to a cooling rack and let it cool for 2-3 minutes before serving. Serve with sugar-free maple syrup and butter. I used Natvia Salted Caramel Smooth Topping on mine and a lot of berries on my Best Keto Waffles.
Best Keto Waffles
So far, the Best Keto Waffle recipe ever! These waffles are fluffy, perfect for breakfast or a quick dessert. These keto waffles have 1.9 grams of net carbs per serving and also gluten-free and diabetes-friendly.
In a blender, add all the ingredients and mix until well combined. Put on high and blend until smooth and creamy. Stop the blender and use a spatula if some batter sticks to the side or bottom. Blend again for another 30 seconds.
Pour the batter into the mixing bowl and let it rest for about 3-5 minutes.
Heat the waffle maker, lightly brush it with coconut or olive oil. Do not over oil it.
Pour 1 cup of the batter into the waffle maker (I'm using the regular waffle maker). If you're using a mini waffle maker, simple pour 2-3 tbsp of the batter.
Cook the waffles until the waffle maker light up, about 5-6 minutes. If using a mini waffle maker, cook for about 2-3 minutes. Transfer to a plate and cool down before serving.
Serve with sugar-free maple syrup and slices of butter. I used Natvia Salted Caramel Smooth Topping.
It is easier to use a blender for this recipe, but feel free to use a hand mixer.
Do not over oil the waffle maker. Just lightly brush it with oil (coconut oil or olive oil).
Feel free to use any size of the waffle maker. Just take note that cooking time will vary.
Use a rubber spatula or chopsticks to release the waffle from the maker.
You can store the waffles in the fridge for up to 3 days in an airtight container. Warm it up in the waffle maker or bread toaster when ready to eat.
A quality beef minced and curry spices met together and created this dish called Indian Beef Curry (Meatballs). It is a delicious dinner that made you want to eat more basmati rice than usual. It is best served with mint yoghurt.
This Indian Beef Curry (Meatballs) is a new favorite Indian dish of mine. My husband and I fell in love with Butter Chicken when we came here to New Zealand, and then Tikka Masala, Korma, and now this. To be honest, there are only a few meatball recipes I have in my blog, as I do not cook meatballs often. But I guess because of this, I would explore more of what meatballs can do.
Very first on my list is Tikka Masala. It is considered the “universal” curry dish to all Indian restaurants. I guess the most popular curry of all. The tikka is the chicken or other meats cooked in a tandoor on a skewer. Masala is a creamy sauce that has a pleasant degree of heat.
Korma curries are seasoned with aromatic spices like cardamom, cinnamon and coriander. It often has a nutty flavor from blended cashews, almond, coconut or poppy seeds. It is mixed with butter and cream and combined with meats marinated with yoghurt.
A dhansak curry is quite a mild curry with a lovely thick sauce with red lentils. Red lentils are cooked long enough that breaks down into the sauce which makes it creamy. It also tastes like a sweet and sour dish with tomato flavor and a tanginess from pineapples.
This type of curry has a distinct degree of heat with a presence of spinach, mustard greens, and other leafy vegetables.
This curry is strong but not overpowering heat. It has a presence of green chiles stir-fried with tomato, onion, and coriander.
Last but not least is the Vindaloo. This is the most standard curry, spicy and incredibly hot dish. Originally from Portuguese. Vindaloo sauce is made from caramelized onions, curry paste, coconut milk, vinegar, ginger, chillies, jalapeno, lentils, chickpeas, and other spices like garam masala, paprika, turmeric, and seasoned with salt and pepper.
How to Make Indian Beef Curry (Meatballs)?
Begin by finely chop the garlic. Then melt the butter with a dash of olive oil n a medium saucepan over medium heat. Cook 1/2 the garlic until fragrant, about 1-2 minutes. Next, add the basmati rice, water and salt. Stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook the rice for 10 minutes, then remove it from the heat. Keep it covered until the rice is cooked and the water is absorbed for about 10 minutes.
Next, in a large bowl, combine the beef mince, fine breadcrumbs, egg, and the remaining garlic. Season with salt and pepper. With your damp hands, take a heaped spoonful of the beef mixture and shape it into small meatballs. Transfer the meatballs to a plate and repeat until all the mixture is done. You should get 20-24 meatballs. Then in a large frying pan, heat a little bit of olive oil over medium-high heat. Cook the meatballs, turning from time to time until browned all over and cooked through for 8-10 minutes. Transfer to a plate and set aside. Then finely chop the brown onion and roughly chop the tomato and Asian greens.
Finally, make the mint yoghurt by picking good mint leaves and finely chopping them. Combine the mint and Greek-style yoghurt. Season to taste and set aside.
Indian Beef Curry (Meatballs)
This Indian Beef Curry (Meatballs) is a rich, hearty dish that you will surely fall head over heads with. The secret is soaking up the meatballs into the traditional Indian curry spices. It is better with a bed of fluffy garlic basmati rice.
Finely chop the garlic. Melt the butter in a medium saucepan, then add a little bit of olive oil. Cook half of the garlic until fragrant, about 1-12 minutes. Then add the basmati rice, 3 cups of water and salt. Stir the rice and bring it to a boil. Reduce the heat to low and cover with a lid. Cook the rice for 10 minutes, then remove it from the heat. Cover the saucepan with the lid until the rice is tender and the water is absorbed. The rice will finish cooking in its own steam. It will take about 10 minutes.
COOK THE MEATBALLS
In a large bowl, combine the beef mince, fine breadcrumbs, egg, salt and the remaining garlic. Season with pepper. Take a spoonful of the mixture with your damp hands and shape it into a small meatball. Transfer to a plate and repeat until all the mixture is done. This should yield about 20-24 meatballs.
Drizzle olive oil in a large frying pan over medium-high heat. Cook the meatballs, turning them until browned all over and cooked through about 9-10 minutes. Transfer to a plate and set aside.
While the meatballs are frying up in the pan, finely chop the brown onion and roughly chop the tomato and Asian greens.
MAKE THE MINT YOGHURT
Pick good mint leaves and finely chop them. Combine the mint and Greek-style yoghurt. Season to taste and set aside.
Let the rice finish cooking in its own heat.
Shape the beef mince into small meatballs.
Cooking the meatballs vary depending on the meatball size.
To make the mint yoghurt, simply mix the Greek-style yoghurt and mint.
Make the curry sauce in one pan and soak the meatballs in it.
Sticky Apricot Chicken with Roast Vegetable Salad is for tonight’s dinner. We’ve created a sticky glaze made with apricot sauce, soy sauce, and brown sugar which coats each chicken with the sticky-sweetness. It makes it even tastier with a roasted vegetable salad drizzled Greek-style yoghurt.
I am not sure how to explain it, seriously. But this Sticky Apricot Chicken with Roast Vegetable Salad is divine. I love this dish especially if you don’t want to eat rice for dinner. This meal comes together quickly too. I’m pretty sure your kids will love it too as you like my Roast Sage and Garlic Chicken, and Herb Roasted Chicken with Vegetables.
How to Make Sticky Apricot Chicken with Roast Vegetable Salad?
Begin by preheating the oven to 240 degrees C. Line tray with baking paper. Cut the vegetables into 2 cm chunks except for the carrots and the onions. Cut the carrots into 1 cm half-moon and the red onion into 2cm wedges. Place the vegetables on a lined oven tray and roast them until tender. This should take about 20-25 minutes. Make sure to turn them halfway to avoid sticking and for even cooking. Then set aside to cool slightly. While the vegetables are roasting, flat the chicken and slice through horizontally to make two thin chicken steaks. Combine the ras el hanout and the salt in a large bowl. Add the chicken breast and toss to coat. Then, in a large frying pan over medium-high heat, toast the flaked almonds. Toss it until golden, about 2-3. minutes. Transfer to a bowl and set aside. Return the pan to the stove, drizzle olive oil and cook the chicken in batches until cooked through, about 3-5 minutes each side (depending on the thickness).
To make the sauce, all you need is to combine the apricot sauce, soy sauce, brown sugar, water and white whine vinegar. In another bowl, combine the Greek-style yoghurt and a splash of water, then season with salt and pepper. Set aside.
Now, let’s bring it all together. Remove the chicken from the heat when the chicken is already cooked. Add the apricot glaze and turn the chicken to coat. When the veggies are cooked, add the baby spinach leaves to the tray, season to taste, and gently toss to combine. Slice the sticky apricot chicken. Divide the roast veggie salad into serving plates. Top with chicken and any remaining sticky apricot glaze. Drizzle over the Greek-Style yoghurt and sprinkle with the toasted almonds.
Sticky Apricot Chicken and Roast Vegetable Salad
Ordinary Chicken became interesting when coated with sticky and sweet apricot sauce. Every bite is coated with sweet goodness and even tastes better when partnered with roasted vegetable salad and drizzled with yoghurt and topped with toasted almonds. What a lovely dinner!
Preheat the oven to 240°C. Line a tray with baking paper. Cut the parsnip, potato and pumpkin (unpeeled) into 2 cm chunks. Cut the carrot into 1 cm half-moons. Slice the red onion into 2 cm wedges. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast the veggies until tender (turning halfway for even cooking), about 20-25, then set aside to cool slightly.
COOK THE CHICKEN
While the veggies are roasting, flat the chicken breast and use a knife to slice through horizontally to make two thin steaks. Combine the ras el hanout (see ingredients) and the salt in a large bowl. Add the chicken breast and toss to coat.
In a large frying pan over medium-high heat, toast the flaked almonds. Toss it until golden, about 2-3 minutes. Transfer to a bowl and set aside. Return the pan to the stove, drizzle olive oil. Cook the chicken in batches until cooked through, about 3-5 minutes each side (depending on the thickness).
MAKE THE SAUCES
In a small bowl, combine the apricot sauce, soy sauce, brown sugar, water and white wine vinegar. In another bowl. combine the Greek-style yoghurt and a splash of water, then season with salt and pepper. Set aside.
BRING IT ALL TOGETHER
When the chicken is already cooked, remove the pan from the heat, then add the apricot glaze and turn the chicken to coat. When the veggies are cooked, add the baby spinach leaves to the tray, season to taste, and gently toss to combine.
Slice the sticky apricot chicken. Divide the roast veggie salad into serving plates. Top with chicken and any remaining sticky apricot glaze. Drizzle over the Greet-yoghurt and sprinkle with the toasted almonds.
Cut the veggies to size so they cook in time.
If your oven tray is crowded, you can divide the vegetables between two trays.
Cook the chicken for about 3-5 minutes, but also depending on thickness.
Chicken is cooked through when it’s no longer pink inside.
If ras en hanout is not available, you can replace it with Moroccan powder.
Presenting my Red Pesto Pork Spaghetti. Spaghetti is always on our weekly menu list because it is easy to make, but isn’t it too boring to eat the same spaghetti all the time? To be honest, it is, and so I came up with a nice twist to our traditional family spaghetti recipe and make it a little bit interesting.
Are you bored eating the same traditional spaghetti every week? I know you are, and that’s why you’re here. Don’t worry, I will share with you my recipe of Red Pesto Pork Spaghetti with a zesty twist and a boost of healthy ingredients like zucchini, carrots, and baby spinach.
Are Zucchini and Courgette the Same?
Yes. Zucchini and courgette are the same things. Zucchini comes from the Italian word “zucca”, which means squash while courgette is a French word for this vegetable. The most common name for this vegetable is zucchini, which is widely used in America and other countries.
What is Red Pesto Made of?
It is made of pine nuts, roasted red peppers (from jars), sun-dried tomatoes (from jars), garlic, extra virgin olive oil, fresh basil leaves, grated Parmesan cheese, lemon juice, and salt and pepper to taste. In medium-low heat, roast the pine nuts while shaking the pan occasionally until golden brown and fragrant. Set aside and let it cool. Next, drain peppers and sun-dried tomatoes and put them in a food processor. Add garlic, olive oil and basil. Whizz to a pesto consistency. Then, pulse the pine nuts in, making sure to keep some texture. Stir in the Parmesan cheese, then season with salt, pepper and lemon juice. Taste it and adjust it to your liking. Consume immediately or store in a tight jar, keep in the fridge for 3-5 days.
What’s the difference between Green and Red Pesto?
Green pesto is made of blended pine nuts and fresh basil leaves while red pesto is made with a base of sun-dried tomatoes and roasted peppers. Obviously, in this Red Pesto Pork Spaghetti recipe, we are using red pesto.
How to Make Red Pesto Pork Spaghetti?
Start by cooking the pasta according to the package. Next, make the pangrattato. Then, cook the zucchini in a frying pan, and set aside. In the same pan, cook the pork mince until brown. After that, add in the carrots, tomato paste, garlic and herb seasoning, chicken-style stock powder, and a pinch of chili flakes (if using). Add the reserved pasta water, zucchini, baby spinach, spaghetti, red pesto and a squeeze of lemon juice. Top with zesty Parmesan pangrattato.
Red Pesto and Pork Spaghetti
This Red Pesto and Pork Spaghetti recipe is with a twist and a whole lot better. Topped with zesty pangrattato to reduce the richness and meaty flavors of the pork bolognese sauce.
Cook the spaghetti in boiling water until 'al dente', about 9. minutes.
Reserve 1½ cups water, then drain the spaghetti and return to the saucepan.
Drizzle with olive oil.
MAKE THE PANGRATTATO
Heat a large frying pan over medium-high heat with a generous drizzle of olive oil.
Cook the panko breadcrumbs for 2-3 minutes, stirring continuously until golden.
Add 4 cloves of garlic and cook until fragrant, about 1 minute.
Transfer to a small bowl, then stir with lemon zest and grated Parmesan cheese.
Season to taste and set aside.
COOK THE MEAT
In medium-high heat with a generous drizzle of olive oil, cook the zucchini for 3-4 minutes or until golden.
Transfer to a plate, then season with salt and pepper.
In high heat, return the frying pan and drizzle with olive oil.
When the oil is hot, cook the pork mince for 4-5 minutes until browned. Break up the pork mince with a fork.
On the same pan, reduce the heat to medium-high, add the carrots, tomato paste, garlic and herb seasoning, chicken-style stock powder, and a pinch of chili flakes (if using). Cook until softened and fragrant, about 2-3 minutes.
Add the reserved pasta water, then reduce the heat to low, add the zucchini, baby spinach, cooked spaghetti, red pesto and a squeeze of lemon juice. Season to taste and toss to combine.
Top with zesty Parmesan pangrattato. Serve with lemon wedges.
Cook the spaghetti until ‘al dente’ (pasta is cooked through but still slightly firm in the center).
Break up the pork mince using a fork while cooking it in a frying pan.
Add a splash more water if the sauce looks too thick.
You can make your own red pesto by adding pine nuts, roasted red peppers (from a jar), sun-dried tomatoes (from a jar), garlic, extra virgin oil, 20 fresh basil leaves and grated Parmesan cheese.