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Category: breakfast

Sweet Potato Savoury Tart

Sweet potatoes are something I’ve grown to like more since I started with the Paleo lifestyle. I used to equate them with one of my grandmother’s sweet treats. She was a Type II diabetic developing the disease sometime in her late 40s, and attributed acquiring the disease from all the raw honey and sweets she consumed when she lived in Portugal.

She was rail thin, ate like food was going out of style (my father thinks the same of my appetite), and was relatively quite healthy otherwise. She died at the young age of 90. Bless her soul, she was the funniest person I’ve known and had a huge influence on my life… but that’s a story for another day.

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A Day of Fennel

At the risk of publicly seeming a bit unstable and disorganised, I’ve decided to split the post about my mother in two separate entries. For the inconvenience, I apologise.

I was feeling a heaviness and a certain weight about including recipes with a post about my mom, but this is a food blog and I didn’t want to separate the two, especially since my mother has been my greatest influence in my life and in my cooking.

But she deserves her own space. I struggled with myself about sharing everything I did, yet not writing about her, not sharing with all of you such a huge part of my life, was in many ways not acknowledging her and her life. We are living a fragile time… there are days it’s unfathomable to believe and understand cognitively that she’s gone. And then there are those brief moments when I question myself how could she exist and not be here now.

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Paleo Dutch Pannenkoeken

If you have ever tried a Dutch pannenkoek, you know how much fun they are to make and eat. Dutch pancakes are a watered-down version of the American pancake, with both sweet and savoury toppings. The Dutch eat them for lunch and dinner, instead of breakfast.

In fact, my Dutch husband won’t eat a pannenkoek or any pancake before lunchtime…he keeps telling me he’s Dutch, not American, remember? I have to smile of course because he loves sweet pastries after his savoury first meal of the day.. but not the pannenkoek. 😉

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San Nicolas and Chestnut & Drunken Raisins Muffins

Chestnuts roasting on an open fire

…are synonymous with wintery days and nights and the Yuletide season that’s upon us. For me, roasting chestnuts also brings back memories of growing up in Chipiona and my Spanish grandmother, whom we all called Tita Paca. She was one of the biggest influences in my life and someone that continues to be very important.

Today, which is the holiday of San Nicolás (Saint Nicholas), I remember her even more than other days. For Tita Paca, San Nicolás was very special. We used to do the traditional 3-Monday journey many times during the year, and on December 6th especially, we’d always try to go to church to visit him.

I’m not a very religious person, and in many ways, neither was my grandmother. Yet, she truly believed in Saint Nicholas and how he had helped many people during his lifetime, and as a saint, also helped our family steer away from harm…

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Basic Paleo Almond Flour Pancakes With Plums and a Quick Euro Trip

Last week Tuesday, I was wandering around the streets of Frankfurt, our former home, while my husband was at work nearby. That evening we drove to Austria for a workshop of his. I tagged along for this trip, as I do on others, especially when he travels by car.

I simply love a road trip particularly anywhere in Europe, where it’s easy to see a few countries within a week. Plus, it’s a great way for us to spend some quality time together and talk. Our road trips may sound a little crazy, as we pack in a lot of events, essentially work for my husband and meetings in different cities, and sometimes countries, and we also try to include some fun time. For me the journeys always mean some sightseeing on my own and lots of local food!

On this trip, we drove from London, crossing the Channel via train, and sleeping the first night in Gent, Belgium. Over the weekend, we were in the Netherlands visiting family and friends, and I even had the opportunity to write a post and share a recipe. I usually don’t take my laptop with me, but I knew I would have some free time and wanted to make sure I would get the recipe to you before returning home. I also picked up the Allerhande form “Apie Heijn” from which I plan to make a few dishes. The supermarket, really named Albert Heijn, is probably my favourite in Europe, and has the prettiest produce, meats and dairy products. They also have a lot of bio (organic) products; and it’s always a delight to shop at them in the Netherlands.

On Monday, we were near Groningen, where my husband had a dentist appointment and we later drove to Frankfurt that evening. It feels like coming home in many ways when we are in Germany, at least it does for me. And this time of year is even more special, as the Christmas markets are starting to pop up everywhere. So while my husband worked, I wandered around the city, visiting my favourite shops, enjoyed a delicious Paleo breakfast at the Hauptwache Cafe and later a Thai lunch at Coa in the Zeil Shopping Center. If you’ve been to Frankfurt, you know this building is incredibly cool. The façade is made of glass plaques, as is the ceiling and parts of the interior.

The architecture in the center of Frankfurt is an interesting mixture of renovated old buildings and very modern structures, such as this one, and the Jumeirah Hotel behind it. The city is known as “Mainhattan” as it’s probably the closest thing to Manhattan in Europe, being a financial business center with many skyscrapers. (Main is for the River Main.) By the way, when we lived here and visited the city museum, we learned that over 60% of Frankfurt was bombed and destroyed during World War II. So many of those old buildings that look like they were built in centuries past are actually rather new.

From the center of Germany, we drove to Seewalchen, in Austria, where my husband had a meeting the following day. We had been to the Salzkammergut area before, visiting Gmunden on the Traunsee, so I knew that we were headed to beautiful scenery and landscapes. And I wasn’t disappointed. Seewalchen is right on the northern tip of Attersee, a beautiful lake surrounded by the Austrian Alpes. The water is crystal clear and drinkable!

So, on Wednesday, I enjoyed a day to myself and explored the neighbouring villages and a visit to the Gustav Klimt Center in Schörfling am Attersee.

Klimt is one of my favourite artists. When I worked in NYC at a private bank, my team and I processed the loan for the famous Adele Bloch-Bauer painting, which now hangs at the Neue Gallerie in NYC. Since seeing that painting in person, I was hooked on anything Klimt. Yet visiting the Center on Attersee helped me learn a lot more about the artist himself and his lifestyle. He was a very interesting and bohemian person, designing women’s clothing and even wearing many of the gowns himself (oftentimes without undergarments!). Many of these gowns, designed by Klimt and created by Emilie Flöge, his lifetime partner of sorts,  “show up” in his illustrations and portraits of women.

Gustav Klimt, along with number of Austrian artists such as Egon Schiele, was one of the most important spokespersons and artists of the Jugendstil art movement in Austria. He spent many summers at Attersee, where he mostly painted landscapes, including the Schloss Kammer.

Walking in Klimt’s footsteps in the towns of Attersee am Attersee, Schörfling and Weyregg and bringing to life many of his paintings was an incredible experience for me. Unfortunately the Center doesn’t have any original works on display; due to conservations reasons, the illustrations are all lithographs. To see the fascinating originals and especially the works of his “golden phase”, one must visit museums or be lucky enough to see a special exhibit or have the money to purchase pieces of his oeuvre…

The day after my excursion through the summers of Klimt, we drove off early in the morning to squeeze in a little bit of skiing at Obertauern in the Austrian Alps. There was fresh snow with some ice patches and chilling temperatures of -12C, but we managed to go down the slopes a few times. Well, my husband did. I went up and down once, as it was a bit too cold for me and the “bunny slope”, where I like to start off only offered a T-bar lift, which I hate.

We spent the evening and night in Nürnberg, where we walked around the Christmas market, had some Nürnberger sausages, a glass of Glühwein, and dinner at the Barfüßer Bräuhaus. We ate a very typical German fare of Schweinehaxe (pork knuckle) and suckling pig accompanied by Kloß (called Knödel in other parts of Germany) and red cabbage. Needless to say, we were satiated after dinner. 😉

Friday morning we took off early in the morning again, so that my husband and a colleague could be in time for a meeting near Mannheim. And I strolled around along the Planken, the main shopping street, and the Christmas market. It had been around 20 years since I was last in Mannheim, back then for work with Elizabeth Arden. I didn’t recognise a thing…

On Saturday, we once again were in the Netherlands, where we visited family in Arnhem and ate the best and most fresh, raw herrings at Gamba, a beautiful fishmonger, which is quickly becoming our favourite and a ritual. I indulged in two harings, one right after the other, whilst my husband also enjoyed some kibbling, deep fried cod. Dinner was very traditional Dutch for this time of year: some hutspot (boiled potatoes, carrots and onions with bacon bits of course) and boerenkool met worst (boiled potatoes and kale with Dutch sausage), which my husband’s cousin made for us. It was delicious. We used to make it often at home, and both are the first Dutch dishes that I learned to make after meeting my husband. They are hearty and perfect for a cold winter evening. I promise to make them at home soon and share the recipes with you.

We returned to the island on Sunday, with a short detour on our way to London via the Cliffs of Dover. When we were relocated to the UK in January of 2012, our first trip over with our car was onboard a ferry from Calais to Dover. I was very apprehensive of the Chunnel back then and figured that a boat crossing would be much safer than going inside a train that’s inside a tunnel that is below the earth that is below the water…since then, we’ve used only the Chunnel for making the road trip back to Continental Europe, and I must say that I love it. Well, love may be too strong of a description… more like I tolerate it with more pleasure than originally thought since it’s a very quick journey of about 35 minutes in that train that is inside a tunnel under the earth that’s under the water… (it’s best not to think about all that).

The Chunnel takes off from Folkestone; so, we had not been back to Dover since our first crossing. And after this excursion, we have promised ourselves to return as there is so much more to see than we thought. I hope to make a weekend out of it and see the surrounding area as well.

On our detour, we had time to walk on top of the cliffs, where there are a number of paths through beautiful fields filled with rabbit holes, some sheep in the distance, and the gorgeous and grey North Sea just below the White Cliffs. The scenery is magnificent; and although one walks almost on the edge of the cliffs at times, it’s actually not even scary, but rather peaceful and energising. If you do go, remember to wear proper footwear, as it can be muddy. I was wearing clogs (not the right footwear) and slipped on our way back to the parking lot and ended up with muddy pants, shoes and hands. 😉

Coincidently, we ate lunch at the same hotel where we spent the first night in the UK, the Dover Marina. They were serving a Sunday roast carvery lunch and were all primped up for Christmas… just the perfect ending to a perfect trip just before the holidays.

On Monday, it was back to reality of an almost empty fridge and longing for someone else to prepare my breakfast. Fortunately, we still had eggs left (I checked them in water before using them) and plenty of almond flour. So, I invented these pancakes on the spot. I guess you could call them a basic recipe, since you can add more ingredients to them and experiment with different toppings.

Hope you enjoy!

BASIC PALEO ALMOND FLOUR PANCAKES, WITH PLUMS

Ingredients, makes 8 medium-sized pancakes:

  • 4 eggs
  • 1 cup ground almonds (almond flour)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 4 plums, peeled and cut into slices or chunks (optional)
  • butter, coconut oil or fat of choice for frying

Method:

Heat a skillet over low heat. Lightly beat the eggs with a hand whisk or fork.  Add the remaining ingredients and mix well. Add the butter to the skillet and melt. Pour the pancake mixture by spoonfuls onto the skillet. Cook until the pancakes start to bubble, then flip over and cook all the way through, about a few minutes on each side. Serve with maple syrup, if desired.

*****

TORTITAS AMERICANAS, TIPO PALEO CON ALMENDRAS MOLIDAS Y CIRUELAS FRESCAS

Ingredientes, para como 8 tortitas americanas:

  • 4 huevos
  • 1 taza (250ml) almendras molidas (muy finamente molidas, lo que se llama harina de almendras)
  • 2 cucharaditas de zumo de limón
  • 1/2 cuchardita de bicarbonato de soda
  • una pizca de sal marina
  • 4 ciruelas, peladas y cortadas a lascas o pedacitos (opcional)
  • mantequilla, aceite de coco o la grasa que prefieras, para hacer las tortitas

Como hacer las tortitas americanas:

Calienta una sartén sobre fuego lento.  Bate un poco los huevos con un tenedor o una batidora de mano. Añade los demás ingredientes y mezcla todo bien. Pon un poco de mantequilla o aceite de coco sobre la sartén hasta que se derrita. Pon una cucharada y media (de las grandes) de masa por cada tortita. Deja que la masa empiece a hacer burbujas y entonces dale la vuelta. Se fríe o cuece unos minutos por cada lado. Se sirve con sirope de arce, si se desea.

Paleo Pumpkin Pancakes

I woke up this morning with a mission in mind: to finally recreate the pumpkin fudge brownie recipe I have promised my readers. So, the first thing I did was cut up one of my gorgeous and rather large butternut squash and bake it, while I organised things a bit. I used to be one of those people who had to immediately eat breakfast after getting up, especially when I was working in NYC. But since going Paleo, I actually prefer to wait about an hour or more before eating anything. Most days, I first prepare and drink my warm water with freshly squeesed lemon juice, and then after that’s settled, I start thinking about what to make for breakfast.

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As I’m working from home now (I am a freelance graphic designer), I tend to catch up on news during this time and settle in to tackle work after I’ve eaten.

Today, since I knew I would have too much pumpkin meat leftover after making the fudge brownies, a thought came to mind: why not have pumpkin pancakes or waffles for breakfast too?! I’m not really crazy about sweet things for breakfast, much preferring savoury dishes with lots of healthy fats to keep me going for hours on end.

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But as it’s Sunday, I made an exception. I was planning to use one of my own recipes as guidance, but my computer decided it needed a software update today and I couldn’t access the internet until that update was installed. Frustration was about to set in, when I decided to simply invent a new recipe…

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I’m embarrassed to “toot my own horn”, but these are quite good, fluffly, light and delicious. Plus the flavours make it a perfect treat for an Autumn morning. And if you eat them as I did, with some melt-in-your-mouth Kerrygold butter and maple syrup, all the better. 😉

Paleo Pumpkin Pancakes
Author: The Saffron Girl
Serves: 10
Makes about 10 pancakes, 2 1/2-in diameter
Ingredients
  • 4 eggs
  • 1/2 cup cooked pumpkin meat
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • pinch of sea salt
  • 1/4 teaspoon baking soda
  • 1 cup almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon maple syrup (optional)
Instructions
  1. In a food processor, blend until smooth the egg, pumpkin meat, spices, sea salt and baking soda.
  2. Add the almond flour and pulse to mix well.
  3. Add the coconut flour and pulse again to mix well.
  4. Add the maple syrup, if desired and blend well.
  5. Heat a frying pan over low heat and grease with some coconut oil.
  6. Pour the pancake batter by spoonfuls onto the pan. I poured 2 spoonfuls per pancake.
  7. Allow to cook through until the batter starts to bubble. Immediately turn over and cook on other side.
  8. Serve with butter and maple syrup, if desired.

 

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Butternut Squash, Fig & Serrano Hash

I have to admit that this was impromptu decision to make this recipe… I had promised my readers to once again tackle the pumpkin fudge brownies, which I’m working to perfect. But sometimes I really am not into sweets; and making them means eating them and I still have a bunch of the first batch left. By the way, they are very fudgey, not cakey, which I’m really liking. Nonetheless, the pumpkin layer needs work to intensify the flavour. So I will make it again, but possibly not until next week…

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In the meantime, I’ve used up my butternut squash for this hash recipe! We bought some deliciously ripe figs the other day and aside from eating them, I just wanted to create a recipe. This hash can be served for breakfast, lunch or dinner. I ate it as accompaniment to lamb chops… but the flavours go well with red meat, game and eggs of course!

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I still have more figs… maybe I will indulge in a sweet treat after all.. hmm it’s tempting for the challenge alone! Freezing is always on option I suppose. 😉

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(part of my mise en place)

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(lamb chops with the pumpkin hash)

Fig, Jamon Serrano, & Butternut Squash Hash
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
Serves 2-3
Ingredients
  • 1 small (800g/approx 1.7 lbs) butternut squash
  • 2 ripe figs, quartered or cut in eighths if large
  • 2 medium leeks, sliced
  • 2-3 tablespoons lard
  • 2 sprigs of fresh thyme
  • 1/2 teaspoon ground rosemary
  • 1/3 cup jamon serrano, diced (bacon bits can be used instead)
  • freshly ground pepper
Instructions
  1. Preheat the oven to 180C (350F).
  2. Peel and cube the butternut squash. Spread out evenly onto an ovenproof dish.
  3. Bake for about 12-15 minutes, no longer. Set aside.
  4. In a skillet over low heat, melt the lard with the pumpkin pieces already in the pan.
  5. Cook about 8 minutes, stirring frequently. But be careful as the pumpkin cooks not too mash it.
  6. Add the leeks, figs, rosemary and thyme, and cook for 1 minute, then add the jamon serrano pieces.
  7. Cook for 2 minutes longer and turn off heat. Allow to sit about a few minutes so the flavours become more intense.
  8. If needed, adjust for salt. (I didn’t add any because the jamon serrano can result saltier when cooked.)
  9. Sprinkle with a few turns of the pepper grinder and serve.

 

Orange-Fennel Almond Cake with Orange Glaze

When I saw this recipe from Adobo Down Under, I was intrigued by the history behind it and how simple it is to create. I discovered Anna, from Adobo Down Under, through the Sweet Adventures Blog Hop, in which we both engage. Since then, I’ve been following her on Instagram and on Facebook.

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Adobo has interesting recipes, many of which are traditional Filipino, from where Anna originates. (She has another recipe for an insanely gorgeous purple cake made with ube – or purple yam – that I so want to make since she shared it… now, I must find the yams!)

My husband’s birthday was this week and he asked me to make a cake for his office. So I obediently did. 😉 I made him my Paleo Banana Bundt Cake, which is very tasty, and sent him off with a box of homemade macarons as well. (Yes, I know… the macarons are not Paleo, but are quite a lot of fun to make, and I am obsessed with them. I don’t make them that often anymore because they are loaded with refined sugars.)

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Anyway, I also wanted to have a cake at home, with which my husband could blow out his birthday candles… so Adobo’s cake looked perfect, as I had quite a few oranges laying around.

You only need two large oranges for the cake actually; however, I used one more for the topping, as you will see in the recipe. Additionally, I added a couple ingredients of my own, such as fennel seeds, and made it Paleo by swapping out the sugar for honey. The day before making the cake, I made Ras-el-Hanout spice blend and the scent of the fennel came to mind as a nice combination for the oranges. Fennel is a bit like anis, but not quite as powerful.

Note: My husband works in the chemical industry, and when I was explaining how the cake was made, he proceeded to tell me that the skin of the oranges is where most of the impurities and pesticides can be found. I’m guessing, as with other fruits and vegetables when cooked, the effect on our bodies of the impurities and pesticides are diminished.  However, if you’re very worried about this, then maybe peeling them prior to cooking would be an option. Of course the cooking time would need to be reduced. I haven’t tried it this way, and you would miss out on the texture of the skins, but it’s just a piece of information I thought I should through out there.

Orange Fennel Almond Cake with Orange Glaze
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Ingredients
  • For the cake:
  • 2 whole oranges
  • 6 eggs
  • 1/3 cup raw honey (more or less to taste)
  • 1 1/4 cup almond flour (ground almonds)
  • 1/4 cup arrowroot powder
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon baking soda
  • seeds of 1/2 vanilla bean
  • 1/2 teaspoon ground fennel
  • For the glaze:
  • 1 orange
  • 1/4 cup raw honey
  • 1 cup filtered water
  • 1 teaspoon fennel seeds
  • zest of 1 orange
  • additional fennel seeds for garnishing
Instructions
  1. Place the whole oranges in a deep pot and fill with enough water to cover them completely.
  2. Over low to medium heat, cook for about 1 hour. Set aside to cool.
  3. Preheat the oven to 180C (350F).
  4. Grease a cake tin with some coconut oil. Set aside.
  5. When the oranges are cool, cut into quarters, remove any seeds and any inside white parts. Place into the food processor bowl. Pulse until smooth.
  6. Add the eggs, raw honey, vanilla, ground fennel and sea salt. Pulse until smooth.
  7. Add the almond flour, arrowroot powder and baking soda and pulse again until well blended.
  8. Pour into the cake tin and bake for 45-50 minutes.
  9. Remove from heat and allow to cool before glazing.
  10. For the glaze:
  11. Grate the orange and reserve the zest.
  12. Peel off what is left of the skin of the orange, and cut the flesh into small chunks.
  13. Place the orange pieces and the rest of the ingredients in a small pot, over low heat, and cook about 20-25 minutes until the orange pieces are caramelised. Allow to cool at room temperature.
  14. With an immersion blender, slightly puree. (Alternatively, you can leave with the chunks for a more rustic look.)
  15. Pour over the top of the cake and drizzle with some additional fennel seeds.
  16. Serve and enjoy!

 

Asparagus Quiche with Spaghetti Squash Crust

The other day for breakfast, I made a similar quiche with smoked salmon and grated yuca as a crust, but the pictures I took were really bad. So, I didn’t think that I could create this post, while still in the US. (The light quality in Florida is surprisingly not good compared to my own kitchen in London. Who would’ve thought?! So the pictures are still not great, but okay enough I hope.)

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Today, we went to repeat the quiche again with yuca, but when we cut the yuca, we noticed sadly it was rotting inside. So instead, my mother and I decided that we would do a spaghetti squash crust, as we both love this vegetable.

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Growing up in Spain, I used to eat it every once in a while as “cabello de angel”, which is a candied spaghetti squash or “cidra” squash. But since then, I had not tried it again until last Christmas when we visited my parents. I absolutely love it, especially in savoury cooking. But I have not been able to find it in London yet… so whenever I’m at home with my parents, it becomes a special treat to eat spaghetti squash!

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I wish I could say I’ll be repeating this at home, but mostly likely not unless I find the squash in London… however, I’ll be making the yuca crust quiche again as soon as I can! I’ll be sharing the recipe too.. so stay tuned. 😉

Asparagus Quiche with Spaghetti Squash Crust
Recipe Type: Main
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-6
Serves 4-6 or one 10-inch quiche.
Ingredients
  • 1 medium spaghetti squash (use about 2 1/2 – 3 cups of the meat for this recipe)
  • 2 tablespoons butter
  • 1 large leek, thinly sliced
  • 3 tablespoons butter
  • 5 large eggs, beaten
  • 1 cup coconut milk/almond milk/dairy milk (I used almond milk, as that’s all that we had left)
  • a bunch of thin asparagus (about 2 cups), cut in halves or large pieces
  • 1 medium tomato, cut in thin slices and then halve the slices
  • sea salt and freshly ground pepper, to taste
  • 1/2 – 1 teaspoon ground nutmeg
Instructions
  1. Preheat the oven to 375F (190C).
  2. Carefully split the spaghetti squash in half. (It can also be baked whole, but it will take longer.)
  3. Remove the seeds and sprouts, if any, with hands.
  4. Place cut-side down on a baking pan.
  5. Bake for 40 minutes, or until tender.
  6. In the meantime, poach the asparagus in some water, until just tender. Remove from water and set aside.
  7. Allow the spaghetti squash to cool a bit before removing the meat with a fork.
  8. Mix about 2 1/2 to 3 cups of the meat with 2 tablespoons of butter and mix well.
  9. Add sea salt and pepper, to taste. (Remember that the egg mixture will also contain seasoning, so don’t go overboard.)
  10. Pat the squash into a quiche form, covering the sides and bottom.
  11. Bake at 400F (200C) for about 5-8 minutes, until golden and slightly crispy. Remove from oven and set aside.
  12. In a saucepan, over medium heat, cook the leek slices with the 3 tablespoons butter, until tender.
  13. Allow to slightly cool before pouring into the beaten eggs.
  14. Add the milk, nutmeg, sea salt and pepper to taste.
  15. Place the poached asparagus pieces on top of the spaghetti squash crust.
  16. Pour the beaten eggs and leeks over top, covering the asparagus evenly.
  17. Place the tomato pieces on top.
  18. Bake for 35-40 minutes.

 

Quick Breakfast Mofongo with Calamari

Sometimes I get bored of eating eggs for breakfast. And although I have read that we can eat as many eggs as we want every day, a little voice in the back of my mind keeps telling me that too much of anything is probably not a good idea…

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I tend to eat leftovers from dinner or create a quick breakfast like I did today with things I have on hand. Breakfast for me is no longer the typical “bread with something”. It hasn’t been for a long time; and I feel much healthier, my internal system works much better, and I am satiated for much longer during the day. Breakfast has become my most important meal of the day, and one I actually look forward to each morning, especially at home.

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To make this mofongo, I used ripe plantains, so it resulted in a sweet-savoury mix. However, to make a real mofongo, use green plantains instead.

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I’ll be posting a “real” mofongo recipe soon, once I am in my London kitchen. 😉

Quick Breakfast Mofongo with Calamari
Recipe Type: Breakfast
Cuisine: Latin American
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 1
Serves 1.
Ingredients
  • 1 medium ripe plantain (or green plantain)
  • 4-5 baby squids/calamari, cleaned and pat-dried
  • 3 garlic cloves, minced
  • olive oil or fat of choice
  • sea salt, to taste
  • cilantro or parsley, chopped
Instructions
  1. Peel and cut the plantain into slices.
  2. Add some olive oil or fat of choice to a pan over medium heat.
  3. Saute the plantain pieces until golden brown on each side.
  4. Place the cooked plantain pieces into a mortar, and with the pestle roughly grind them up with 2 minced garlic cloves.
  5. Place the mixture into a small bowl or mould, creating a “hole” in the middle in which the squid will later be placed.
  6. In the same pan as before, add a bit more olive oil (or fat of choice) and stir-fry the squid with the remaining garlic clove, until tender.
  7. Add sea salt and pepper, to taste.
  8. On a cutting board, cut the squid into bite-sized pieces and spoon over top the mofongo bowl.
  9. Garnish with cilantro or parsley.
  10. Eat immediately and enjoy!

Leek Salad

This salad is usually served as a side dish at our home. But it can be eaten as a main meal or even breakfast, if desired.

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This salad served 4, as a side dish.

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Leek Salad
Recipe Type: Salad
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Ingredients
  • 2 large leeks, washed and with some of the top layers taken off (if necessary) and cut into 2-in pieces
  • 1 hard-boiled egg, diced
  • 1 medium tomato, diced
  • olive oil
  • freshly ground pepper and sea salt, to taste
  • herbs for garnishing
Instructions
  1. Steam the leeks until tender.
  2. Drain the water over a colander.
  3. Place the leeks on a serving plate and sprinkle the tomato and egg pieces over top.
  4. Drizzle with olive oil and seasonings.
  5. Garnish with herbs, as desired.
  6. This salad can be eaten warm or cold.

 

Paleo Banana Bundt Cake

I feel very fortunate to be visiting with my parents for a few weeks. Living the expat life is fabulous in many ways, but being away from family is always hard. We have the opportunity to visit at least once, sometimes twice a year; and of course Skype helps with the distance to see each other often.

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But nothing beats in person, of course! While visiting, we are not only enjoying each other’s company and conversation, but we are also able to share experiences in the kitchen, which always brings us together. My mother has been making some delectable typical Spanish and Portuguese dishes, that I had been longing to eat again with her special touch. And I’ve been baking quite a lot more than I generally do.

I baked a Paleo carrot cake for my mother’s birthday per special request from my father. Okay.. it was her birthday and he chose the flavour. 😉 But we all enjoyed it.

I’ve also been making a lot of things to “teach” her how to bake Paleo style. The following cake is an example.

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Since going Paleo, reading about and experiencing the nutritional benefits of this lifestyle, I’ve been trying to share my new-found knowledge with my family. Every day cooking is very easy to adapt to Paleo. However, baking is a more complicated venture.

Nut flours, and coconut flour especially, react differently to heat and liquid content. And although in Spanish pastry making the almond is used quite frequently, my mother has never really baked with nut flours alone. Therefore sharing my recipes and techniques with her is helping her learn how to use them.

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(This is the batter with the swirl dropped into it. I apologise for the poor picture quality, which was taken late at night.)

Baking with bananas is a good starting point in Paleo/Primal baking. Bananas act as a binding agent and a liquid component at the same time. So it’s an easier ingredient to experiment with and add nut flours, coconut flour and/or starches, such as tapioca and arrowroot.

For this cake, I kept it simple. And it’s quite delicious and very easy to make; in fact, it’s a great recipe to share with children.

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(The swirl incorporated into the batter.)

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By making it in a bundt tin and adding the banana-cinnamon swirl, this cake is also a delicate and elegant dessert, which can be served at a party, yet works great for “every day” use.

We are enjoying it “bare”; but I do see it as a beautiful event cake with some icing….

By the way, I was inspired to make the banana-cinnamon swirls by this recipe from Civilized Caveman Cooking Creations.

Paleo Banana Bundt Cake
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Ingredients
  • For cake:
  • 4 ripe bananas, thoroughly mashed (1 1/2 cups or 400ml)
  • 6 eggs
  • 1/4 cup + 2 tablespoons raw honey
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 cup almond flour (ground almonds)
  • 1/3 cup coconut flour
  • coconut oil, for greasing
  • For swirl:
  • 1 ripe banana, thoroughly mashed
  • 1 tablespoon ground cinnamon
Instructions
  1. Preheat oven to 350F (180C). Grease a cake tin with some coconut oil (I made a bundt cake). Set aside.
  2. In a food processor, blender, or by hand, blend until smooth the bananas, eggs, honey, cinnamon, and vanilla extract. (I did this by hand in a bowl, as I was being lazy and didn’t want to wash more dishes.)
  3. If using a food processor, pour the batter into a mixing bowl for the next steps.
  4. Add the almond flour and baking soda and mix well with a hand whisk.
  5. Add the coconut flour and mix well with a hand whisk.
  6. Pour the batter into the cake tin.
  7. For the swirl:
  8. Mash the banana and mix well with the cinnamon.
  9. Place spoonfuls of the swirl over top the cake batter and with a fork, cut the swirl into the batter.
  10. Bake for 55-60 minutes, or until an inserted toothpick comes out clean.

 

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