Category Archives: Lunchbox

Rucola Coriander Salad

I’ve discovered this great thing where I use rucola (arugola) and coriander as a base for my salads. The peppery flavours go really well together and are ideal if you’re not into basing your salads on mountains of lettuce – and I have learned that most people aren’t into that at all.

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For this salad:

Rucola that has been torn by hand into more manageable pieces

Coriander, finely cut with kitchen scissors

Artichoke hearts (canned product), chopped

Tomatoes, seeds removed, chopped and with some rock salt added

Goat’s Cheese cubes

Chopped Gherkins

Wild Boar sausage pieces (omit for vegetarian version)

Drizzle of olive oil

Pinch of salt

If you’re going to be serving this later, keep the tomatoes and olive oil separate and add just before eating . It’s important to use a good olive oil. This will make all the difference!!

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Turnip and lentil patties

It was a Sunday evening and faced with an almost-empty fridge I needed to come up with something to eat which was low in carbs after a very naughty weekend (think Champagne party with canapes at a Michelin-starred restaurant, hmm). During my first attempt I left out the egg and salt, thinking the spices would be enough to lift the flavours. I was wrong, my first result was a batch of patties which were in my opinion far too sweet and wouldn’t keep together enough to classify as a proper patty. Then I got the rest of my mixture and added the egg and salt and voila, a drastic change in taste and texture. This is the final recipe.

You will need:

1 turnip, peeled and cubed

1 cup mixed lentils, split peas and oats

1 teaspoon Garam Masala

1/2 teaspoon chili flakes

a clove of garlic, minced

1 egg

1/2 teaspoon salt or to taste

a handful of fresh parsley or coriander

To make:

Boil the turnip cubes and lentil/split pea/oat mixture in an amount of water which is just enough to cover your ingredients. Add the Garam Masala, chili and garlic. Stir occasionally for about 20 minutes until everything is cooked and soft, adding water in between if necessary.

When this is done, let it cool for a few minutes. Most of the water should have evaporated by now, leaving you with what looks like a very thick soup.

Transfer your contents to a blender and add salt and parsley. Finally blend in the egg.

Fry spoonfuls of your mixture in oil or butter, letting them brown before flattening with the back of a tablespoon and flipping over.

Serve with a salad and (optional) mayo or other dipping sauce.

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Coconut Flour Pizza Crust

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If you’re new to coconut flour, you might want to read this introduction which will help you to understand how to work with it.

After the highs and lows of Summer that occasionally disrupted my low carb lifestyle, I am now ready to receive Autumn’s renewed mojo-blanket for cooking and experimenting in the kitchen. I’ve already started making soups, which is perhaps slightly premature in these Mediterranean temperatures.

Now pizza… there is no season which is wrong for pizza really. Now for those of us who are trying to watch our sugar intake (and thus on a low carb lifestyle) this delicious food (group:)) may present a bit of a problem. There are solutions – and I have already tried my hand at a few of them – so it’s a matter of trying a few of them until you reach a compromise that will let you enjoy your beloved pizza without having to resort (give in?) to the high carb option every time.

I am quite pleased with this coconut flour crust, although it does not have a crunchy result and is quite similar to an omelette. However, the taste is good especially if you use some of your favourite herbs and spices when making the dough. It is also very easy to make, which is always a plus for those I-need-a-pizza-NOW emergencies. You can also enjoy the leftovers the next day, and it tastes very satisfying for brunch. Coconut flour is high in fibre and protein content, low in carbohydrates and also gluten-free. Quite a few plus points there.

For the dough you will need:

1/2 cup coconut flour

1 cup coconut milk

3 eggs

1/2 teaspoon baking powder

1 teaspoon dried oregano

1/2 teaspoon dried chili flakes

1/2 teaspoon chives

(or use any of your preferred herbs/spices)

 

Heat the oven to 200 degrees C.

Whisk the eggs and add the other ingredients. You will get a runny mixture but do not panic..

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Lay a baking sheet on a round, flat oven dish. Greasing it will help when you need to flip your crust later. Pour the mixture carefully over the baking sheet, shaping it if need be by moving it around with the back of a tablespoon.

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Bake this for about 15-20 minutes until it browns. Then remove it from the oven, detach the edges carefully with a spatula and flip it over.

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Let it cool down for a few minutes before adding your toppings and putting it back into the oven for about 4-6 minutes until the cheese has melted. I made mine with caponata (how to make your own) and Emmentaler cheese:

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You might also like:

Courgette pizza boats, great for entertaining

Similar to this in texture, but made with cauliflower

MEATZA!

 

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