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Category: winter

Borscht with Beef, From Russia with Love

If there’s one place in the world that I could say is on my proverbial ‘bucket list’, that’s Russia, that land that was once prohibited to Westerners, the land shrouded in mystery and spy stories, the land of an intensely resilient people who have survived hardships most of us cannot even imagine, and the land of snowy Siberia.

The mere thought of standing in the famous Red Square in Moscow and seeing St. Basil’s Cathedral with its colourful onion-top domes and Byzantine architecture and being feet away from the Kremlin, I know will one day make me giddy with glee. I will have to pinch myself to believe what my eyes will be seeing.

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Once Upon A Table {Two Calamari Recipes – Papas con Chocos & Habas con Chocos}

I’ve not posted anything since last year November, so first things first: Happy New Year 2016 & Happy Chinese New Year! May it bring us all good health, happiness, and prosperity.

Yesterday the air was crisp, and the sky was so blue it seemed as if someone had taken a brush to paint it just perfectly so. There was not a cloud in sight. And the sunshine was so warm that it encouraged me to take off my jacket and walk about in short sleeves, something that normally at 14C I wouldn’t be doing. As Kiko (our mini schnauzer) and I got closer to the forrest we go through every day, we were greeted by yellow and blue butterflies bouncing around us and a couple of tiny little birds, whose feathers were iridescent in the rays of the sun, and who startled by our steps flew quickly away, chirping. I had the fleeting sensation of being in a Disney fairytale …

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A Frog in Boiling Water & Lamb Shanks

2014: My Annus Horribilis

I will never forget this year. From the beginning to the end, there has been little respite from health and personal issues. But all in all, I’m grateful that my mom is still with us, improving, albeit slowly, and things are moving forward (although currently she’s still in hospital and still in ICU once again). I’ve had the opportunity to spend more time with my parents than I have in the last 10 years, for which I’m grateful. Yes, unfortunately it’s been under a very stressful, painful and heartbreaking situation, but still I’m thankful to be able to be by their side and be able to help them every day.

This year has also marked the end of my 10-year relationship with an abusive husband. I am somewhat apprehensive and embarrassed to share this because there’s always the stigma attached to these type of relationships, where not only do I blame myself but I believe others think I’ve been blind, stupid and at fault as well. When I finally made the decision and shared my story with family and friends, a number of friends surprised me and told me about their same stories. I’ve come to realise that it was never my fault and that domestic violence doesn’t distinguish between levels of intelligence, education, social-economic status, backgrounds, nationalities, “races” if you will… it can happen to any one of us alike. And we all have one thing in common: we cover it up because it’s viewed in society as something shameful. We may not all be as lucky as Nigella Lawson to have the money with which to get out and reinvent ourselves quickly, but even in her case it would appear her decision also took time. And she’s an intelligent, beautiful, successful woman.

I compare the story of all of us who have endured this scourge of society with the tale of the Frog in Boiling Water. If you place a frog in boiling water, it will instinctively jump out. Naturally, it senses the danger. But if you place a frog in cold water and turn up the heat gradually, by the time the water is boiling, it will be too late for the frog to realise the deadly predicament it is in and it will be unable to jump out. Victims of domestic violence become trapped into these relationships in a complex array of psychological, emotional, and oftentimes financial abuse. The less fortunate also endure physical abuse. I was lucky. He never hit me although he threatened it often…

But that’s history now. I look forward to a new year and a new life, one where I will succeed Deo Volente because I am determined to so do. And this past experience both with my relationship and with my mother’s health situation has only made me stronger, more resilient. I’ve learned that I have a fortitude that I never thought existed or was possible. And I’m going to take advantage of that realisation to keep going forward.

My HERO

Since June, when my mother had her open-heart surgery to replace two valves and repair two arteries, we have been in and out of hospitals in NYC and Connecticut. My mother has endured multiple complications from a near death episode right after her first discharge to pleural effusions to mistakes made with medications to a sternal wound infection, which is now being treated. Throughout the whole thing, she’s been a trouper, showing all of us that her strength is admirable even to the doctors and nurses who care for her. They are constantly telling us this.

My mom was already my hero before this year. She is the most wonderful person I know. Yes, I am biased like most of you are with your parents and children. But my mother is the most selfless, kind, compassionate, empathetic, loving, understanding and honest person I know. (My father comes in a close second ;)). She has endured other hardships in life which could have made her a bitter person, yet she focused that energy in being a good person and ensuring my brother and I grew up in a loving environment never burdened by her previous suffering. For that I am grateful and for that she has my utmost admiration. And for that, she is my hero and always will be.

2015

I welcome this new year with open arms and am hopeful the tides will change for the positive in health and in happiness. I know we are not the only ones suffering for our loved ones. I have a number of friends battling cancer and other problems. I pray for them and for us so that the new year brings us all good health. 

I want to THANK YOU all for being here, for accompanying me on my journey through a Paleo lifestyle, and for not giving up on me when I’ve not been able to interact with you on a regular basis in the past year.

I wish you all a very healthy, happy, prosperous and love-filled New Year 2015!

With love,

Debra xx

PS: I was able to go on one walk in the past months. I now share with you some images of where we are staying in Connecticut and of my parents little buddy, Kiko, who cheers us up every day when we come home from hospital.

*****

In the last few months, I’ve “gone back to basics” in a lot of my cooking because that’s what my parents mostly enjoy. I share with you now a dish that they both love and have asked me to make a number of times.

It couldn’t be easier and simpler to make. It’s takes a little bit of planning to ensure you have 2 to 2 1/2 hours for cooking the meat, but other than that, there’s little else to it. (I’ve actually gotten up early to make this before leaving for the hospital.)

The natural flavours of the lamb, enhanced by the wine and a little bit of rosemary, don’t require more than some sea salt to come out. And the resulting sauce which is turned into a rich gravy is the cherry on the pie. You can swap the vegetables for others that you may like or that are in season.

Roasted Lamb Shanks with Vegetables

Ingredients (for 2-3):

  • 2 lamb shanks
  • 2 medium onions, peeled and roughly chopped
  • 6-7 garlic cloves, unpeeled
  • 3 medium carrots, peeled and roughly chopped
  • 60ml (1/4 cup) olive oil
  • 2 tablespoons grassfed butter or ghee
  • 250ml (1 cup) red wine
  • 1 tablespoon rosemary or 3-4 sprigs fresh rosemary
  • 1 liter (4 cups) filtered water
  • 3 medium potatoes, peeled and roughly chopped
  • 4-5 medium mushrooms, cut in halves, or 10-12 small button mushrooms whole
  • 1-2 tablespoons tapioca flour/arrowroot powder
  • sea salt and freshly ground pepper

Method:

Rinse the lamb shanks and season on both sides with sea salt and freshly ground pepper. Set aside while you prepare the vegetables.

Preheat the oven to 200C (390F).

In a large pot that is ovenproof, place the olive oil, butter/ghee, onions, garlic, carrots, and lamb shanks. Over medium heat, cook stirring frequently until the shanks are golden brown. Make sure to turn them the shanks over a few times. I like to use a spatula-like wooden spoon, so I can scoop from the bottom and not break the vegetables in the process.

Once the shanks are browned, add the red wine and simmer for 2-3 minutes to reduce. Add the rosemary, water and potatoes and give it all a good stir. Place the ovenproof pot in the preheated oven. Roast for 2-2 1/2 hours, checking every once in a while and turning the shanks over a couple of times.

Remove from oven and take the shanks and vegetables out of the pot. Set them aside on serving plates and cover, to retain the heat.

For the Gravy:

Place the pot over medium heat and bring to a bubble. Scoop out a few tablespoons of the juices into a glass and add the tapioca/arrowroot flour. Mix well so the flour is completely dissolved. Pour this mixture into the pot and stir well. Add the mushrooms. Cook, stirring constantly until the sauce is thickened and a gravy is formed, about 5-7 minutes. (I used 1 1/2 tablespoons of tapioca flour for a medium thick gravy. Adjust to your liking.) Season with sea salt and freshly ground pepper, to taste.

Uncover the shanks and the vegetables. Pour some of the gravy with the mushrooms over the lamb shanks and the remaining into a gravy bowl. Garnish with some sprigs of thyme if desired. Serve the shanks and vegetables immediately.

*****

Jarretes de Cordero al Horno con Verduras

Ingredientes (para 2-3):

  • 2 jarretes de cordero
  • 2 cebollas medianas, peladas y cortadas a trozos medianos
  • 6-7 dientes de ajo, enteros sin pelar
  • 3 zanahorias medianas, peladas y cortadas a trozos medianos
  • 60ml aceite de oliva
  • 2 cucharadas (soperas) de mantequilla de vaca o ghee
  • 250ml de vino rojo
  • unas espigas de romero fresco o 1 cucharada (sopera) de romero seco
  • 1 litro de agua
  • 3 patatas medianas, peladas y cortadas a trozos medianos
  • 4-5 champiñones grandecitos, limpios y cortados a cuartos, dejad aparte; o 10-12 champiñones pequeños enteros
  • 1-2 cucharadas (soperas) de harina de tapioca o harina de arrurruz
  • sal marina y pimienta fresca, a gusto

Como hacer los jarretes al horno:

Enjuagamos los jarretes y salpimentamos por ambos lados. Dejamos los jarretes apartados mientras preparamos las verduras.

Precalentamos el horno a 200C.

En una olla grande que se pueda meter al horno (como un Le Creuset por ejemplo), echamos el aceite, la mantequilla o ghee, las cebollas, los ajos, zanahorias y los jarretes. Sobre fuego mediano, salteamos moviendo frecuentemente hasta que los jarretes estén bien dorados.

Un vez que los jarretes estén dorados, agregamos el vino rojo y hervimos a fuego lento unos 2-3 minutos para que se reduzca. Añadimos el romero, el agua y las patatas y removemos bien. Ponemos la olla dentro del horno y asamos todo unas 2 a 2 1/2 horas, dandole la vuelta a los jarretes un par de veces.

Sacamos todo del horno y sacamos los jarretes y las verduras de la olla. Ponemos el jarrete en un plato para servir y las verduras en otro plato. Cubrimos los dos platos para que no se nos enfrie nada.

Para el Gravy/Salsa:

Ahora ponemos la olla sobre la hornilla a fuego mediano hasta que empiece a hervir. Sacamos un poco del jugo y lo echamos en un vaso. Le agregamos la harina de tapioca y removemos hasta que la harina este bien disuelta. Echamos esta mezcla dento de la olla y movemos todo bien. Agregamos los champiñones. Cocemos, removiendo continuamente, hasta que obtengamos una salsa espesa, como gravy. (Yo use 1 1/2 cucharadas-soperas-de harina de tapioca para un gravy de espesor mediano. Ajustad a vuestro gusto.) Salpimentar a gusto.

Destapamos los jarretes y las verduras. Echamos un poco del gravy con los champiñones sobre los jarretes y el restante gravy lo ponemos en una salsera. Decoramos con unas espigas de tomillo fresco, si lo deseamos. Servimos los jarretes y las verduras inmediatamente.

Cream of Pumpkin Soup aux Herbes de Provence

The butternut squash had been laying on the counter for a couple of weeks and I kept moving it closer to the preparation area near the sink as a reminder to myself to do something with it. I love pumpkin almost anything, but I really wanted to avoid making another soup.

As I’ve not been too inspired lately or have been blogging frequently enough, I wanted to create something special… but I ended up surprising myself with soup. Sometimes the quick and easy wins over; and as it was so tasty, I decided it’s worthy of sharing.

Hope you enjoy!

CREAM OF PUMPKIN SOUP AUX HERBES DE PROVENCE

Ingredients, for 4:

1/2 large butternut squash (the whole squash was about 750g), roasted
3 cloves garlic, sliced
3 stalks celery, sliced
3 medium tomatoes, peeled and cut into chunks
1 medium onion, julienned
1/4 cup butter (I used Kerrygold)
2 tablespoons olive oil
1 cup coconut milk
2 cups filtered water
1 tablespoons herbes de Provence
sea salt, to taste
freshly ground pepper, to taste if desired

Method:

I roasted the pumpkin split in half, shell side facing up, for almost 50 minutes at 180C (350F). You can do this in advance to have ready for the soup or other recipes. With the shell facing upwards, you avoid browning the flesh and have better tasting pumpkin meat.

Place the butter and olive oil in a large pot and melt over low heat. Add the garlic, onion, and celery and poach for about 8-10 minutes until tender. Add the tomatoes and cook an additional 3 minutes so the flavours blend. Add the meat of 1/2 pumpkin and give it a good stir to blend well.

Add the coconut milk and stir well. Remove from heat and with an immersion blender, puree all the ingredients. You can do this directly in the pot. Return the pot to the stove and add the filtered water.  Add the herbes de Provence and sea salt and pepper to taste. Stir well and allow to warm through on low heat.

If desired you can serve with pieces of hard-boiled egg, sautéed shrimp or other seafood.

*****

SOPA DE CALABAZA A LAS HIERBAS DE LA PROVENZA

Ingredientes, para 4:

1/2 calabaza (tipo butternut squash de unos 750g entera), horneada
3 dientes de ajo, cortados
3 pencas de apio, cortadas finamente
3 tomates medianos, pelados y cortados a cuartos
1 cebolla mediana, cortada en juliana
1/4 de la taza de mantequilla (como unos 30g, yo use de la marca Kerrygold)
2 cucharadas soperas, o un poquito mas, de aceite de oliva
250ml de leche de coco
500ml de agua
sal y pimienta a gusto

Como hacer la sopa:

Hornea la calabaza a 180C unos 50 minutos. Yo la puse en la fuente con el lado de la piel hacia arriba, así se hornea sin quemar la pulpa y tiene mejor sabor.

En un olla onda, ponemos la mantequilla y el aceite de oliva a derretir sobre fuego lento. Agregamos los ajos, el apio y la cebolla y pochamos unos 8-10 minutos hasta que esten tiernos. Añadimos los tomatoes y pochamos unos 3 minutos mas para que se mezclen los sabores.

A continuación, echamos la pulpa o carne de la media calabaza dentro de la olla. Le damos una vuelta con una cuchara de madera para mezclar bien. Añadimos la leche de coco y volvemos a mover bien.

Retiramos del fuego y con una mini-pimer hacemos un puré. Esto se puede hacer dentro de la misma olla. Volvemos a poner sobre fuego lento y agregamos el agua, la hierbas de la Provenza, y salpimentamos a gusto. Dejamos que se caliente bien para servir.

Podemos acompañar la sopa con algo de guarnición, como un huevo duro picado, unas gambas salteadas o algún otro marisco.

A Saturday Pork Roast & A Farmer’s Market

I’ve been meaning to visit the Barnes Farmer’s Market since we moved near the area, but as it falls on Saturdays, I always seem to have something else better to do instead, like visiting some part of the UK or exploring London… Today, however, I went for a very refreshing walk with a friend of mine, whom I’ve known since our high school years back in Spain, and we ventured into the village, where we bumped into the farmer’s market. Well, in all honesty, we could’ve missed it had I not turned around to look behind me and see it…oftentimes my curiosity pays off! It’s located across the street from the pond in downtown Barnes.

I love a good farmer’s market, and who doesn’t I suppose? All that beautiful, fresh produce, meats, fish, specialty stands… it’s better than “being in a candy shop” for me. When we lived in Germany, I visited the weekly market in Frankfurt and also the one in our town of Bad Homburg. And whenever we’ve been in the Netherlands on a weekend, we have found it hard not to visit one, usually in the city center near the church plaza. The markets in Deventer and Arnhem are especially nice. France, of course, also has great farmer’s markets. Spain for some strange reason, which I think should be changed, isn’t really known for these types of markets. Okay, yes, there are weekly markets called mercadillos or los gitanos, but they stand nowhere close to the ones in middle Europe in my opinion.

Barnes farmers put on a good show with some delectable and tempting selections. We had a taste of a few cheeses, including a truffle brie-like variety, which I ended up bringing home. I mean who can resist the delicate aroma of truffle anything? There was a curious stand with Spanish specialties, including saffron and pimentón, ready-to-eat empanada gallega and Argentinean empanadas too. The owner, who was preparing the paella pan to make the dish, told us he had lived in Argentina, where his father had been a diplomat, until the Falklands, when they were evacuated home to England. I would’ve lingered to learn a bit more about his interesting experience, but across the way there was a stand that offered a large variety of olives.

Spanish, Greek and Italian olives and other sorts of goodies beckoned us and called for our attention. Raw honey at another stand seemed a bit expensive… and then what surprised me the most were the meat stands. The meat was displayed without refrigeration, like in the old times. Maybe today’s 6 degrees Celsius is considered safe enough for the meat to stand out? Everything looked very fresh and beautiful, so I would’ve indulged in some shopping had we not needed to still walk all the way home.

On the way home, incidentally, we again bumped into something intriguing and inviting: Gail’s bread shop and cafe. I very rarely eat bread these days, not even in Spain this last Christmas was I tempted. However, today I did indulge in a little sourdough that was served under my mushroom, egg and spinach breakfast.

The decor of the shop is eclectic, with mix-matched chairs and stools and distressed-wood tables and the ambience was relaxed and jovial, although the place was buzzing with breakfast eaters and people buying baguettes. While we ate, it rained and rained a bit more. But we ignored it until it was time to go home.

The morning had started off with sunshine and the afternoon turned windy and wet. So, I decided that a pork roast, slowly cooked in the oven, would be a nice reason to stay indoors and eat a healthy lunch.

PORK SHOULDER ROAST WITH VEGETABLES

Ingredients, for 2:

  • 1 pork shoulder, about 3.5 kilos with crackling
  • 4-5 potatoes, peeled and cut into chunks
  • 5 medium carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 1 head of garlic, separated but not peeled
  • sea salt
  • freshly ground pepper
  • 1 tablespoon of herbes de Provence

Method:

Preheat the oven to 220C (425F).

Place the vegetables and cloves of garlic on the bottom of an ovenproof tray. Rinse the pork shoulder and make cuts into the skin, if necessary (mine came with the cuts ready made).

Sprinkle some salt and freshly ground pepper over the vegetables and part of the herbes de Provence. Place the pork shoulder, crackling side up, on top of the vegetables and season.

Bake for 30 minutes, then reduce the oven temperature to 180C (350F) and cook another 30 minutes. Take the dish out of the oven and remove the pork shoulder. Spoon the vegetables out into a bowl, cover and set aside.

Return the pork shoulder to the ovenproof dish and bake for 2 to 2.5 hours, turning over every hour. In the last 20 minutes of cooking, remove again from the oven and add the vegetables back into the dish, placing the shoulder on top. I actually switched to a clean dish because the original one was full with some burnt fat and I didn’t want that to ruin the flavours in the vegetables.

*****

HOMBRO (ó PALETA) DE CERDO CON VERDURAS AL HORNO

Ingredientes, para 2:

  • 1 hombro de cerdo de unos 3,5 kilos
  • 4-5 patatas, peladas y cortadas en cubitos
  • 5 zanahorias, peladas y cortadas en cubitos
  • 2 chirivías, peladas y cortadas en cubitos
  • 1 cabeza de ajo, separamos los dientes pero no los pelamos
  • sal y pimienta a gusto
  • 1 cucharada sopera de hierbas de la provenza

Como hacer el hombro/paleta de cerdo con verduras:

Precalentamos el horno a 220C.

Ponemos las verduras y los dientes de ajo en el fondo de un recipiente para ir al horno. Salpimentamos las verduras y le echamos como la mitad de las hierbas.

Enjuagamos el cerdo y le hacemos unos cortes en la piel, si fuera necesario. El mio venia con los cortes ya hechos. Ponemos el hombro de cerdo sobre las verduras y salpimentamos y le echamos el resto de las hierbas.

Horneamos unos 30 minutos, y reducimos la temperatura a 180C y horneamos otros 30 minutos. Sacamos todo del horno, poniendo el hombro de cerdo sobre un plato o bandeja. Con una cuchara, retiramos las verduras del recipiente del horno y las ponemos en un bol. Las tapamos con un papel y las dejamos de lado.

Ponemos el hombro de cerdo otra vez en el recipiente y seguimos horneando unas 2 horas a 2 horas y media. En los últimos 20 minutos, lo sacamos del horno y le agregamos las verduras poniéndolas en el fondo. Yo cambie de recipiente pues estaba lleno de grasa quemada y no queria que eso estropeara el sabor de las verduras.

Beef & Kale Stew, and I’m Baaaack!

I’ve been somewhat neglecting the blog since before our trip to Spain for the holidays. I’m sorry about that, but sometimes life catches up with us in ways that are unpredictable. And then we have to prioritise. And it’s then that in my case, the blog must be put on the back burner (pun intended) for a while.

Over the holidays, I wrote up a bunch of recipes very excitedly to share with all of you; and I hope I will be able to put those up on the blog soon. I actually did a lot of home cooking with my mother whilst in Sevilla and some of the things we made are very traditional dishes from my childhood, with influences from Spain, of course, and Portugal.

I feel like I’ve abandoned you and am sad and frustrated about it; so while I can get those recipes up and a few things on which I’ve been working (such as Paleo nut-free ice cream cones!), I am writing this while I eat it…

(Psst: don’t forget to follow me on Instagram and Twitter.. you can be kept up to date with my daily kitchen musings and recipe development.)

Please enjoy! 😉

BEEF & KALE STEW

Ingredients, for 3-4 persons:

800g beef chunks
2 medium onions, cut julienne style
1/4 cup olive oil or fat of choice
4-5 carrots, peeled and in medium chunks
1/2 cup white wine
3 cups filtered water
1 tablespoon pimentón
1 teaspoon thyme
coarse sea salt, to taste (I used about 1/2 teaspoon)
2 zucchini, cut in 1/2 -inch slices then in half
200g cut kale leaves
1 tablespoon arrowroot powder
for some kick, you can add some chili powder if desired

Method:

Rinse the beef and allow to drain. In a pressure cooker, pour the oil and add the meat. Over medium heat, braise the meat until brown on all sides. Add the onion and cook about 3-4 minutes.

Add the pimenton, thyme, salt and mix well. Add the wine and cook 1 minute. Then add the water and cover the cooker. Depending on the type you have (I have a Fissler), wait for the indicator to show you that the proper pressure has built up. Then reduce the heat to a simmer and cook for 35 minutes.

Turn the heat off and allow the steam to be fully released from the pot. Once it’s ready to be open (follow your manufacturer’s instructions to be safe), open and check the meat for desired tenderness. If it’s ready, add the zucchini and kale and cook 10 minutes over low-medium heat, covered.

Uncover the pot again and take some of the liquid out with a spoon, pouring it into a cup. Add the arrowroot powder to this and mix well, so the arrowroot powder is dissolved. Pour this into the pot and mix well. Cook on low heat, uncovered, for an additional 5 minutes until the sauce thickens.

*****

ESTOFADO DE TERNERA Y COL RIZADA

Ingredientes, para 3-4 comensales:

800g ternera para guiso, cortada en cubitos
2 cebollas medianas, cortadas en juliana
60ml de aceite de oliva u otra grasa (como manteca de cerdo, grasa de pato, etc)
4-5 zanahorias, peladas y cortadas en trozos medianos
1/2 vaso de vino blanco
3 vasos de agua
1 cucharada sopera de pimentón
1 cucharadita de tomillo
sal marina, a gusto (yo le puse como 1/2 cucharadita)
2 calabacines, cortados en rodajas de 2 cm, y luego cortadas por la mitad
200g de col rizada, lavada y cortada en tiras
1 cucharada sopera de “polvo de arrurruz” (o en todo caso, maizena*)
si queremos el estofado un poco picante, se le puede echar un poco de chile en polvo o guindillas

Como hacer el estofado:

Para el guiso, vamos a utilizar la olla a presión, para que nos salga la carne mas tierna y tengamos menos tiempo de cocción. Ponemos la olla sobre fuego mediano y añadimos el aceite y la carne. Cocemos hasta que la carne este dorada por todos lados. Agregamos la cebolla y cocemos unos 3 a 4 minutos mas, removiendo un par de veces.

Ahora agregamos el pimentón, el tomillo, la sal y mezclamos bien. Echamos el 1/2 vaso de vino por encima y cocemos 1 minuto. A continuación, echamos el agua y tapamos la olla. Cuando el indicador nos diga que esta la temperatura dentro lista, bajamos el fuego a lo mas lento posible y cocemos 35 minutos.

Cuando vayamos a abrir la olla, la retiramos del fuego y dejamos que todo el vapor salga, según las instrucciones del fabricante y el tipo de olla que tengamos (yo tengo una Fissler). Cuando la podamos abrir, le agregamos los calabacines y la col y cocemos unos 10 minutos sobre fuego lento, con la olla tapada.

Volvemos a destapar la olla y sacamos un poco del caldo y lo echamos en una taza o vaso. A esto le añadimos el polvo de arrurruz (o la maizena) y removemos bien para que este bien disuelto y no nos queden grumos. Esta mezcla se la echamos al estofado y cocemos sobre fuego lento unos 5 minutos mas para que espese.

*La Maizena: aunque no es Paleo por estar hecha de maíz (que es un grano), si no podemos encontrar polvo de arrurruz, se puede sustituir con maizena.

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. 😉

We used to buy the flour mix from Koopmans every time we visited the Netherlands; but since going Paleo, I haven’t made any pannenkoek and much less from a box. This past weekend, however, I was simply in a mood for one and decided it was time to tackle the project.

I made these regular, basic almond-flour pancakes the other day and they served as the basis for the pancake dough. I simply literally watered them down and added my favourite toppings, apples and ham. I swirled some maple syrup and sprinkled some ground cinnamon over top and had a hearty first meal of the day, in a very un-Dutchable way.

You can top your pannenkoek with all sorts of things, from Gouda cheese (very typical), bacon pieces, fresh fruit, to even nuts and maybe thinly sliced vegetables, such as mushrooms (although personally, I’ve never tried it with veggies…it is a thought).

PALEO DUTCH PANNENKOEKEN

Ingredients, makes 2 large pannenkoeken:

4 eggs
1 cup ground almonds (almond flour)
2 teaspoons lemon juice
1/2 teaspoon baking soda
pinch of sea salt
1/4 cup filtered water
butter, coconut oil or fat of choice for frying
toppings: anything you like, but I used 1 apple, peeled and cored and sliced, and pieces of ham
maple syrup and ground cinnamon, if desired

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 half the pancake mixture onto the skillet, making sure you cover the entire bottom of the pan (keep it as a thin layer though; you do not want a thick American pancake). Place your toppings on top of the mixture, and allow it to start bubbling before flipping over.

To flip over, I found it easy to do it like I do a Spanish tortilla: place a plate over the skillet, flip the skillet onto the plate, and then slide the pancake (cooked side on top) back into the skillet. Cook on the other side until done, a few minutes. You can also use a large spatula to flip, if you are handier than I am.

To serve, flip again, so you have the toppings on top. Drizzle with maple syrup and sprinkle with cinnamon, if desired.

*****

TORTAS “PANNENKOEKEN” HOLANDESAS

Ingredientes, para como 2 pannenkoeken:

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
1/4 taza (60ml) de agua
toppings: se le puede poner lo que a uno le guste, pero yo utilicé algo muy típico y que me gusta mucho: una manzana, pelada y cortada, y algo de jamón cocido
mantequilla, aceite de coco o la grasa que prefieras, para hacer las tortitas

Como hacer los pannenkoeken holandeses:

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. Echa la mitad de la masa en la sartén, cubriendo bien el fondo. Agrega los toppings, a gusto.

Cuando empiece la masa a formar burbujitas, ya se le puede dar la vuelta. Yo lo hice como una tortilla española, poniendo un plato encima de la sartén y dandole la vuelta. Se vuelve a incorporar el pannenkoek con la parte hecha hacia arriba en la sartén. Se cuece unos minutos mas hasta que el otro lado también este hecho.

Para servir, se le vuelve a dar la vuelta para que queden los toppings hacia arriba. Se puede servir con sirope de arce y un poco de canela molida, si se desea.

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…

Leovigildo used to travel the country roads on his horse-carriage from town to town in the provinces of Sevilla and Huelva, taking with him important items, money and foodstuff during the late 1800s. During those times, there were a lot of bandoleros – robbers – on horseback on the country roads. They were always waiting for the right moment to attack travellers and steal what they could. 

Leovigildo grew up in the town of Castilleja del Campo, in a humble home, where his mother used to have the portrait of an old man, with a white beard and a bishop’s hat on the wall. Leovigildo would ask his mother who that old man was, and she would always say, “just a saint… carry on”. And Leovigildo did, carry on. He wasn’t a religious man, in fact more of a republican and non-believer, but always an honourable and good person, never doing harm to anyone and always being just and kind. He was the father of one of my grandmother’s best friends, Carmelita. 

After Leovigildo married and already had a few children, he continued with his business. His wife used to always tell him to not travel at night and be careful, since the bandoleros were always a menace and he was always in danger of being assaulted. But Leovigildo had little choice if he wanted to keep his family afloat.

One night, whilst travelling the country roads, in darkness and all alone, he heard voices and noises… and then he saw a bright light ahead of him on the road. He thought of turning back, but couldn’t because the carriage couldn’t turn around. He used to boast that he was not scared of anything…but on this particular night, he feared for his life. He knew the bandoleros were many and very prepared, with lights and all… so he braced himself and carried on. 

Not being a religious man, he didn’t pray or ask God to help him. 

As he entered the bright lights, he saw an old man with a white beard sitting on the side of the road…and just then, Leovigildo turned to the man and said, “I know you! You’re the man in the painting that my mother has always had.” Just as he pronounced those words, the old man with a beard disappeared and so did the bright lights. 

He made his way home on that evening and many others, never, ever being assaulted or harmed…and never once telling anyone about this incident. Years later, when he was very old and agonising for days – the doctors kept saying that each day was to be his last – he found the strength to tell his granddaughter, Violeta, and my mother, who was also like a granddaughter to him, about the story. He still couldn’t really understand why that old man, Saint Nicholas, had chosen to appear to him on that dark night so long ago.. but he thought he owed him being safe all those years and wanted someone to know. 

Leovigildo died a few days later… on December 6th, the day of Saint Nicholas. 

This is a true story. One that my grandmother would tell me and my mother has told me over and over. And one that gives me goosebumps every time I remember it. San Nicolás also “gave signs” to my grandmother…and she believed that he answered all her questions that she would pose during the 3-Monday walks to see him at the Santuario de Regla, in Chipiona.

I have to admit I believe in him too, although maybe not quite the same way my grandmother did…and what I truly believe in, is his message of goodness and protection of those in need.

Today, on the day of Saint Nicholas, we should all – kids from one to ninety-two – be believers… believers in dreams and doing good to others.

I love this time of year that is approaching with the festive atmosphere, the lights, the decorations, the gathering of our family and friends, and yes, the roasting of chestnuts… the ones you find on street corners from London to Sevilla.

My grandmother is no longer with us, but her soul lingers and I remember her especially today and know that San Nicolás is somehow protecting all of us.

I remember her child-like excitement whilst opening packages on Christmas, her enthusiasm for everything in life, even the smallest things like roasting chestnuts in our fireplace.

I didn’t roast the chestnuts for this recipe, but rather cooked them on the stovetop to make them moist and supple. The muffins are a delicious combination of the seasonal flavours. I hope you enjoy and dream a little today…

CHESTNUT & DRUNKEN RAISINS MUFFINS

Ingredients, makes 9 large muffins:

350g chestnuts (about 50 chestnuts, plus some extra; I put in about 5 more)*
1/2 cup raisins
1/2 cup moscatel or brandy**
4 yolks
4 egg whites + 1/2 teaspoon cream of tartar
1/3 cup butter, softened
1/2 cup coconut milk
1/2 teaspoon baking soda
1/8 teaspoon fine sea salt
1/4 cup raw honey
1 tablespoon orange zest
1 cup almond flour

Method:

Cook the chestnuts in a large pot of boiling water, about 50 minutes. Make sure you add more water, if necessary, so the chestnuts do not burn. In the meantime, place the raisins in a bowl and cover with the moscatel.

Before the next steps, preheat oven to 180C (350F).  Prepare a large muffin tin with paper holders.

When the chestnuts are done, allow to cool before handling. Peel and purée in a food processor. Drain the raisins, reserving 2 tablespoons of moscatel. Set the raisins aside.

Add the 2 tablespoons of moscatel to the chestnuts and continue puréeing. Add the egg yolks, butter, and coconut milk and blend until smooth. Add the raw honey, orange zest, baking soda and sea salt. Pulse again until well blended.

In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. Fold the chestnut mixture, almond flour and raisins into the egg whites until just blended.

Pour by spoonfuls into the muffin holders, about 2 spoonfuls per muffin. Bake for 35-40 minutes or until toothpick comes out clean and muffins are golden brown. Allow to cool before serving.

*Tip: Since you are cooking the chestnuts without peeling, add a few extra in case they are rotten or not nice on the inside. I used about 5 extra and I ended up discarding about 6 chestnuts after peeling because they were not right inside.

**If you prefer to make the recipe without alcohol, simply soak the raisins in water, orange juice or orange blossom water to make them soft.

 *****

 MUFFINS DE CASTAÑAS Y UVAS PASAS BORRACHAS

Ingredientes, para 9 muffins grandes:

350g castañas (son como unas 50, aparte yo puse unas 5 de demás)*
1/2 vaso uvas pasas
1/2 vaso moscatel o brandy**
4 yemas
4 claras + 1/2 cucharadita crema de tartar
1/3 vaso mantequilla
1/2 vaso leche de coco
1/2 cucharadita de bicarbonato de soda
1/8 cucharadita de sal fina, como una pizca
1/4 vaso de miel cruda
1 cucharada sopera de ralladura de naranja
1 vaso de harina de almendras/almendras molidas muy finas

Como hacer los muffins:

Cuece las castañas en una olla grande de agua hirviendo, como unos 50 minutos. Si hiciera falta, añade mas agua.  Entretanto, pon las uvas pasas en un bol y tapa las con el moscatel.

Antes de empezar con los siguientes pasos, precalienta el horno a 180C. Y prepara un molde de muffins grandes con su correspondientes fundas de papel.

Cuando las castañas esten listas, deja que se enfríen antes de pelar las. Pela las y haz un puré con el robot de cocina. Escure las uvas pasas, reservando 2 cucharadas de moscatel. Añade el moscatel al puré de castañas. Agrega las yemas, la mantequilla, la leche de coco y pulsa hasta que obtengas una masa suave.

Ahora incorpora la miel, la ralladura de naranja, el bicarbonato y la sal. Vuelve a pulsar hasta que este todo bien mezclado.

En un bol aparte, bate las claras de huevo con la crema tartar hasta punto de nieve. Con una espátula, pasa la crema de castañas al bol de las claras montadas. Añade la harina de almendras (almendras molidas) y las uvas pasas. Mezcla todo bien con las espátula, pero sin batir la masa. Queremos que quede con aire, pero que no se vean las claras montadas.

Echa como dos cucharadas soperas de la masa en cada molde de muffin. Hornea durante unos 35-40 minutos hasta que esten los muffins dorados y hechos. Se puede comprobar con un palillo de dientes. Deja que se enfríen antes de servir.

*Nota: Al utilizar castañas frescas sin pelar, siempre es bueno incluir unas cuantas demás por si nos sale alguna mala por dentro. Yo puse unas 5 demás, y tire como 6 después de cocer las.

**Si no quieres utilizar alcohol, en vez de moscatel, usa agua, zumo de naranja o agua de azahar para poner las pasas en remojo.

Salisbury Steak with Quick & Easy Paleo Gravy

Although I’d love to say the contrary, there are days or evenings that getting into the kitchen to cook a meal is more of a chore than a pleasure. When that’s the case, I want to make something quick and easy, yet still healthy and Paleo.

The other night was one of those evenings, which tend to happen right after a trip. The house is not spic and span, I’m tired and with a million things on my mind, and concentrating on creating a entire feast for dinner is just not going to happen. I want something that can be done in 30 minutes or less… this recipe is great for a situation like this.

Salisbury steaks are a step up from a hamburger (my original idea) and yet they seem more elaborate.

Bon Appétit!

SALISBURY STEAK WITH QUICK & EASY PALEO GRAVY

Ingredients, for 6 steaks:

800g minced beef
3-4 clove garlic, minced
1 teaspoon thyme
2 teaspoons herbes de Provence
1 teaspoon coarse sea salt
1/2 teaspoon ground nutmeg
1 egg
butter or fat of preference, for frying

Method:

Mix all of the ingredients together by hand until well blended. Form steak-shaped patties and set aside. You should have about 6 medium-sized patties.

When you’re ready to place the steaks into the gravy, melt some butter or fat of preference in a skillet over medium heat. Brown the steaks on each side. Then transfer to the gravy, as per below instructions.

Ingredients for the Gravy:

3 leeks, cleaned and finely sliced – or – 3 medium onions, julienned – or a mixture of the two
2 tablespoons grass-fed butter or fat of choice
3-4 medium mushrooms, sliced or quartered
1 tablespoon arrowroot powder
1/4 teaspoon ground black pepper
sea salt, to taste
1/4 cup white wine
1 1/2 – 2 cups filtered water

Method:

In a skillet over low heat, melt the butter or fat of choice. Add the leeks and/or onions and poach until the leeks/onions are tender. Add the mushrooms and sauté about 1-2 minutes. Add the arrowroot powder and sauté 30 seconds.

Then add the white wine and mix well. Cook for a minute and then add the water, first 1 1/2 cups and increase to 2 cups if necessary. Season to taste.

Now add in the browned steaks and cook, turning a couple of times, about 10 minutes. Serve alone or with your favourite side dish.

*****

“FILETES” SALISBURY CON SALSA GRAVY

Ingredientes, para 6 “filetes”:

800g de carne de ternera picada
3-4 dientes de ajo, picados
1 cucharadita de tomillo
2 cucharaditas de hierbas de la Provenza
1 cucharadita de sal marina, gorda
1/2 cucharadita de nuez moscada
1 huevo
mantequilla o la grasa que prefieras, para freir

Como hacer los “filetes” Salisbury:

Amasa con las manos todos los ingredientes hasta que estén bien mezclados.  Con las manos, haz una hamburguesas en forma de “filete”, o sea, no redondas, sino ovaladas y alargadas. Ponlas en un plato hasta que las vayamos a cocinar.

Cuando la salsa gravy este lista, pon un poco de mantequilla u otra grasa a calentar en una sartén. Doramos los filetes Salisbury por ambos lados y los incorporamos a la salsa gravy, siguiendo las instrucciones de abajo.

Ingredientes para la salsa “gravy”:

3 puerros, limpios y cortados a rodajas finas – o – 3 cebollas, cortadas en juliana
3-4 champiñones medianos, cortados a trozos
2 cucharadas grandes de mantequilla o la grasa que prefieras (como la de pato/ganso/aceite de oliva)
1 cucharada grande de harina de tapioca o arrurruz (tambien se puede usar maicena, pero al ser de maíz es un grano y no es Paleo)
1/4 de cucharadita de pimienta negra, molida
sal, a gusto
1/4 taza (60ml) de vino blanco
1 1/2  – 2 tazas (375ml – 500ml) de agua

Como hacer la salsa:

En una sartén, derrite la mantequilla, y a continuación, pocha los puerros y/o las cebollas hasta que esten tiernos. Añade los champiñones y saltealos unos minutos.

Agrega la harina de tapioca/arrurruz/maicena y frie la unos segundos. Echa le por encima el vino y deja cocer unos minutos. Ahora añade el agua, primero los 375ml, y si hiciera falta, el resto. Mezcla bien y sazona.

Ahora incorporamos los filetes, previamente dorados. Cocemos unos 10 minutos hasta que la salsa espese y los filetes esten hechos por dentro, dando le la vuelta a los filetes de vez en cuando. Se puede servir con puré de patatas, coliflor o la guarnición que nos guste.

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 Beetroot Cake

The other night, I made the most delicious duck with roasted beetroot and sweet potatoes. We love duck, but usually are boring and only make it a l’orange. But in my search for something different, I stumbled upon a recipe to make it with lavender and I was hooked! I bought some edible flowers last year and every chance I get to use them, I jump on the opportunity. I love the aromas and the gourmet touch they provide.

However, I didn’t take good pictures of the duck dish. So that means, we’ll have to be making it again (darn ;-P) for lunch this time, and then I’ll be able to share with all of you the exquisite, aromatic recipe!

Anyway, I had a bunch of left over pre-cooked beets and really didn’t want to use them in salads and such. Google came to the rescue and I found an interesting flourless cake from Elana’s Pantry. I made it immediately and although I loved its flavour and texture, I did find it somewhat too moist to serve as a cake.

Here’s what I consider my improvement upon the original. I’ve made changes for a number of reasons, aside from the moisture issue: I used olive oil, instead of grapseed oil, which I’ve read about and it is not considered a healthy fat; I used raw honey, instead of the agave nectar, which is also not considered that healthy, and here’s why; and finally, I added spices, coconut flour for the moisture, and baking soda to make it more of a cake.

I hope you give it a try and let me know what you think. We loved it!

For original recipe from Elana’s Pantry, please click here.

PALEO BEETROOT CAKE

Ingredients

  • 3 cups of grated, cooked beetroots
  • 4 eggs
  • 1/2 cup olive oil
  • 1/2 cup raw honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup raw 100% cacao powder
  • 1/3 cup coconut flour (for a slightly fluffier and dryer cake, use 1/2 cup coconut flour)*

Process

  1. Preheat oven to 170C (350F).
  2. In a food processor or blender, beat the beetroots, eggs and olive oil.
  3. Add the honey, vanilla extract, baking soda, sea salt and spices. Blend well.
  4. Add the cacao powder and coconut flour and mix until well incorporated.
  5. Pour into a greased cake pan of choice. I used a 9-inch diameter tart pan.
  6. Bake for 35-45 minutes, or until an inserted toothpick comes out clean.
  7. Cool completely before cutting and serving. Garnish as desired.

*I’ve made this cake both ways, with more and less coconut flour. I really can’t say which I prefer, as I love both. I would suggest making it both ways and deciding for yourself too!

Spanish Sweet Potato Tortilla

This is a dish that everywhere you go in Spain, you can find in all the bars and restaurants. Spanish tortilla is the typical “go-to” meal when you’re in a hurry or have nothing else to make. In fact, we call it “un plato socorrido”, which means when you’re in a bind, you make this.

It’s the dish mothers make to take on beach picnics (usually inside a crusty loaf of Spanish bread), on camping trips, to El Rocio pilgrimage… and the best part about Spanish tortilla is that you can make it in a variety of ways, depending on the ingredients you have on hand or that you want to put in it.

The traditional one is made with white potatoes and eggs only, and it’s the one combination of which I’m not really fond. I seem to be the “weird one” whenever I say that… but it just doesn’t do it for me. Growing up, my friend Inma’s mother, Kety, used to make the best “pizza” tortilla with some pretty cool herbs and spices that resembled a pizza so much more than even the real pizza itself, plus ten times healthier without the wheat dough, of course.

Whenever I make tortilla, I’m always looking to innovate, since as I’ve just said the tried and traditional one is just not my cup of tea….

The one I’m sharing with you today is a far cry from the traditional, but all the tastier and more fun to enjoy!

The rule to keep in mind when making Spanish tortilla is that for every cup of potato or ingredient, you should use one whole egg. I also like to add an extra beaten egg white or two to create a spongier or fluffier effect.

SPANISH SWEET POTATO TORTILLA

Ingredients

  • 2 cups sweet potatoes, diced (about 2 large sweet potatoes)
  • 1 cup white potato, diced (about 1 medium potato – optional)
  • 5 whole eggs, beaten
  • 1 egg white, beaten to soft peaks
  • 2 cups wild rocket & lambs lettuce mix (you can also substitute with spinach leaves or another green of choice)
  • 1/4 cup feta cheese, cubed
  • coarse sea salt
  • 1 cup olive oil
  • additional olive oil

Process 

  1. Locate a plate or a lid that is about the same circumference as the nonstick skillet pan you will be using. This will be used for flipping the tortilla.
  2. In a wok or deep pan, heat the 1 cup of olive oil over medium heat. Add the sweet potato and white potato and a pinch of sea salt. Cook for 10 minutes, stirring occasionally until the vegetables are soft, but not brown.
  3. In the meantime, whisk the eggs (if using egg whites, whisk those separately until very soft peaks) in a medium bowl.
  4. Drain the potatoes from the oil and add them to the beaten eggs, along with the wild rocket & lettuce lamb (or spinach). Add the feta cheese and give it all a stir to incorporate well.
  5. In a nonstick skillet, heat about 2 tablespoons of olive oil over medium heat. Add the egg mixture and make sure it is well spread across the skillet and all the ingredients are evenly distributed.
  6. While cooking, with a spatula or wooden spoon, press the sides of the tortilla inward.
  7. Cook about 2 minutes. Then place the plate or lid on top and flip the tortilla. Slide it back into the skillet with the uncooked side towards the heat.
  8. Cook an additional 2 minutes. And while cooking, once again, press the sides of the tortilla inward.
  9. I flipped mine twice on each side, cooking about 2 minutes each time, for a total of about 8 minutes. (I like my tortilla well done and not runny. Should you like yours a bit more runny, cook less time on each side.)
  10. Gently slide the tortilla onto a clean serving plate. Allow to cool about 10 minutes before cutting. It can be eaten warm or cold.

tortilla for breakfast the next day… just as yummy cold!

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