Tuesday, 16 January 2018

Keto Vanilla Pannacotta

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2 tablespoons unflavored powdered gelatin
2 cups heavy whipping cream
1 tablespoon vanilla extract
2 tablespoons pomegranate, the seeds
fresh mint (optional)


Soak the gelatin (sheets) for 5-10 minutes in cold water. If you use powdered gelatin, mix it with cold water. (Typically about 1 tablespoon water per teaspoon gelatin powder, but check the instructions for your specific brand.) Set aside.

Add cream and vanilla extract to a sauce pan and bring to a boil. Lower the heat and let simmer for a couple of minutes on medium-low heat until the cream begins to thicken.

Remove the cream from the heat and add the gelatin. If you’re using sheets, be sure to squeeze as much water out of them as possible before adding to the cream. Stir until the gelatin has dissolved completely.

Pour the cream into serving glasses. Allow to cool completely before covering with plastic wrap and placing in the fridge for two to three hours or overnight.

Take the pannacotta out of the fridge half an hour before serving. Decorate with pomegranate seeds and fresh mint.


Flavor options abound. Feel free to try saffron, liquorice powder, lemon/orange zest, cocoa, or coffee powder (diluted in some hot water). We recommend that you add some vanilla extract to the recipe even if you choose another main flavor. Vanilla enhances the natural sweetness of the cream and balances other flavors.

My tip:  I topped the pannacotta and fruit with a spoonful of fresh whipped cream made with brown sugar substitute and a bit of cinnamon.

Saturday, 23 December 2017

Salmon with Leeks

Definitely one of my favourite entrees.

Quantity : 2 servings
Preparation : 10 min Cooking : 25 min
330 calories/serving

4 leeks, quartered lengthwise and halved crosswise 1.2 kg
1 tbsp olive oil 15 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
300 g salmon fillet
1/2 lemons [optional] 60 g

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.


Preheat the oven to 215°C/425°F.
Prepare the leeks: Keep the white and light-green parts only, quarter them lengthwise, then cut them in half crosswise. Clean the leeks well, drain, then place them on a large rimmed baking sheet. Pour in the oil, season with salt and pepper, then toss well to coat the leeks thoroughly with the oil. Place in the middle of the oven and roast, tossing once, until the leeks begin to soften, about 12 min.
Meanwhile, cut the salmon fillet into similarly-sized pieces, according to the number of servings required. Set aside.
When the leeks are softened, remove the baking sheet from the oven, toss the leeks with the pan juices to coat, then push them to the edges of the baking sheet to allow room for the salmon in the centre. Arrange the salmon pieces and season generously with salt and pepper.
Return the sheet to the oven and bake until the salmon is opaque throughout, about 10 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the fillet thickness and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through.
Serve the salmon with leeks on the warmed plates. Add lemon wedges on the side (optional).

Tuesday, 5 December 2017

Braised Bok Choy

Quantity : 2 servings
Preparation : 5 min Cooking : 10 min
100 calories/serving


2 small bok choy, cut in half lengthwise 400 g
2 green onions/scallions, thinly sliced
2 tbsp butter, unsalted 30 g
1/3 cup chicken broth 85 mL


Prepare the vegetables: cut each bok choy in half lengthwise (or into quarters if large) and thinly slice the green onions.
Melt the butter in a sizable pan over medium-high heat. Add the bok choy and sauté 2-3 min until they start colouring, then pour in the broth and cook, uncovered, about 7 min, until the liquid is reduced and the bok choy is soft but al dente.

Monday, 4 December 2017

Sweet and Sour Pork

Prep 25 MIN
Total 55 MIN
Servings 8


2 pounds pork boneless top loin
Vegetable oil
1/2 cup Gold Medal™ all-purpose flour
1/4 cup cornstarch
1/2 cup cold water
1/2 teaspoon salt
1 egg
1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
2 medium carrots, cut into thin diagonal slices
1 garlic clove, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 medium green bell pepper, cut into 3/4-inch pieces
8 cups hot cooked rice

Trim excess fat from pork. Cut pork into 3/4-inch pieces.
Heat 1 inch oil deep fryer or Dutch oven 360ºF.
Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.
Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.
Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.
Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
Add pork, pineapple and bell pepper. Heat to boiling, stir constantly. Boil and stir 1 minute. Serve with rice.


Sunday, 3 December 2017

Sugared Berries with Lemon

Quantity : 2 servings
Preparation : 10 min Standing : 10 min
70 calories/serving

2/3 cup strawberries 100 g
2/3 cup blueberries 80 g
2/3 cup blackberries 80 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
2 tsp sugar 8 g


Rinse the berries, gently, without soaking them. Hull the strawberries and halve them lengthwise. Put all the berries in a bowl, pour in the lemon juice, add the sugar, then toss gently.
Allow to stand 10 min. Portion out into serving bowls or cups and serve.


Saturday, 2 December 2017

Winter Fruit Salad

Quantity : 3 servings
Preparation : 10 min Standing : 15 min
130 calories/serving

1 pears 150 g
1 kiwis 90 g
1 apples 170 g
1 oranges 170 g
1 bananas, small 150 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
2 tsp sugar 8 g


Peel the fruits then cut them into bite size pieces. Put the pieces in a salad bowl, then add the lemon juice and sugar. Toss to combine.
Set the fruit salad aside in the refrigerator 15 min.
Toss the fruit before serving, then distribute it into individual cups.


Wednesday, 29 November 2017

Warm Broccoli Rabe Salad

Warm Broccoli Rabe Salad

Quantity : 4 servings
Preparation : 5 min Cooking : 5 min
130 calories/serving

600 g broccoli rabe
3 tbsp extra virgin olive oil 45 mL
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 pinch salt [optional] 0.1 g


Prepare the broccoli rabe: remove any tough portions of the stalks and wash well. Blanch in a pot with plenty of salted water until al dente, about 3 min.
Meanwhile, pour the oil and lemon juice into a salad bowl, then beat, using a fork, until the vinaigrette is emulsified. Drain the broccoli rabe, then transfer it to the bowl. Toss well, then serve.