Category Archives: picture tutorial

Almond Sponge Cake

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Ingredients

  • 150-gram almond flour
  • 3 egg whites
  • 3 egg yolks
  • 30 grams melted ghee or melted butter (room temperature)
  • 30 grams Erythritol or sweetener of your choice
  • 1 Teaspoon vanilla extract
  • 30 Gram Almond milk (room temperature)
  • 1 Tsp salt
  • Baking pan.
  • Parchment paper

Method

  1. Preheat oven at 180 degrees.
  2. Grease parchment paper and put it in baking pan, set aside.
  3. Mix egg yolks, salt, and vanilla together a set aside.
  4. Whisk egg whites until thick, gradually add sweetener until completely thick and smooth.
  5. Fold in egg yolks and egg whites mix well.
  6. Sieve in almond flour, continue folding in until well mixed.
  7. In a small bowl, mix ghee and milk together add 3 Tablespoons of cake batter, mix until completely smooth with no oil residue.
  8. Keep folding all ingredients together, make sure it is completely smooth.
  9. Pour cake batter into baking pan.
  10. Bake for 30 minutes at 170 degree Celsius.
Strawberry Layered cake with butter Icing

Raspberry Lemon Tart

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Ingredients

  • 1 Cup Almond flour
  • 1 Egg
  • ¼ Cup Erythritol
  • 1/4v Cup butter

Custard

  •  3 Eggs yolks
  •  1 Cup coconut cream or heavy whipping cream
  •  1 Teaspoon gelatine
  •  1 Lemon zest
  •  1 Teaspoon vanilla
  •  1 Tablespoon sweetener

METHOD

  1. Combine almond, egg, erythritol and butter. Press into a mini tart pan and bake for 12-15 mins at 180 degree Celsius.
  2. Remove and let it cool.
  3.  Heat cream on medium heat until it slowly starts to bubble.
  4.  Stir in egg yolks and whisk.
  5.  Add vanilla, lemon zest and gelatine remove from heat and keep stirring for 2 minutes.
  6.  Put on stove on low heat, leave to cool.
  7.  Add to tarts, leave to cool completely.
  8. Add berries (optional).

Devilled Eggs

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INGREDIENTS

  •  Eggs
  • 3 Tablespoon homemade mayo
  • 1 Tablespoon mustard (optional)
  • 1 Tablespoon dry pepper
  • 1 Tablespoon onion powder only
  • Salt to taste

METHOD

  • Boil eggs.
  • Peel eggs cut in half.
  • Remove egg yolks.
  • Mix mayo, pepper, mustard, onion powder and yolks together until completely smooth.
  • Add mix into egg whites.

Cauli/Cabbage Jambalaya

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 INGREDIENTS

  • • 1 Medium sized head of cauliflower or cabbage grated
    • Chopped Sausages cuts into chunks.
    • 75g Chopped Chicken
    • 75g Shrimps
    • ½ Yellow and green bell pepper chopped
    • ½ Medium sized onion chopped
    • 3 tomatoes chopped
    • 2 stalks celery chopped
    • 2 Cloves of garlic thinly sliced
    • Bay leaves
    • Black pepper
    • 1 ½ Tablespoon creole spice
    • 1 Cup chicken stock
    • ¼ Cup Tabasco sauce (optional)
    • Salt to taste
    • Ghee

   METHOD

1. Add ghee in a heated pot.
2. Fry onions for 1 minute on high heat.
3. Add celery, peppers, garlic fry for 5 min.
4. Add shrimps, chicken and sausages.
5. Add chopped tomatoes, chicken stock and bay leaves cook for 7 minutes.
6. Stir in Creole seasoning, tabasco sauce and black pepper cook until sauce thickens.
7. Stir in cauliflower, cover pot and cook for 3 minutes on low heat.
8. Add Prawns, close lid and cook for 5 minutes.

NUTRITION INFORMATION
Calories: 224 Fat: 14g Carbohydrates: 12g Protein: 14g

Lemon Butter Chicken

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INGREDIENTS

 

  • 4 – 8 Chicken thighs
  • 2 Tablespoon butter
  • 1  SmallWhite onion sliced
  • 2 Teaspoons coriander powder
  • 1 Teaspoon ginger powder
  • 2 Medium sized Lemon sliced
  • 2 Scotch bonnets
  • 2 Cups chicken stock
  • Handful parsley Chopped
  • Salt and pepper
  • Olives (optional)

 

 

METHOD

 

  1. In a heated pan, add butter and brown chicken, skin side down when brown remove from pan and set aside.
  2. Reduce heat, add onions and cook for 3 minutes.
  3. Add spices and cook for 2 minutes.
  4. Return chicken to pan and add stock, lemon, scotch bonnets and olives salt and pepper to taste. Simmer for 5 minutes.
  5. Cover pan with a lid and cook in oven for 30 minutes at 180 degrees Celsius.
  6. Garnish with parsley.
  7. Serves 3.

 

lemon butter chicken

 

 

 

 

Pavlova

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Try something different this holiday, tis the most wonderful time of the year , it has been a very long journey this year and we are grateful for life.

pavlova is a  popular dish and an important part of the national cuisine of both Australian and New zealand recipe mostly served during holidays named after the russian ballerina dancer Anna Pavlova,  for some weird reason i am thinking palava (nigerian slang when in a tight situation) not a problem though, this isn’t a palava pavlova it is easy to prepare.

This is a perfect treat to  share with family and friends and very simple to prepare.

 

If you have made meringue, this is the same with a crisp outer crust and a soft moist marshmallow like texture inside.  All you need is  egg whites, cream of tartar, vanilla, some sweetener (xylitol) and xanthan gum or psyllium husk to make the meringue, the original recipe uses cornflour.

 

Whisk all ingredients until it becomes stiff.

 


Use a spatula to make shape it, place on a parchment paper, drawing a circle on the parchment paper helps to get the right shape.


 

 

 

 

 

Leave pavlova in the oven until the oven cools completely to prevent deflation, whip some cream  use coconut cream if you are dairy sensitive, annd add some fruit, blueberries and blackberries are great if you choose to use the next day do not add cream on the pavlova until ready store in a cool dry place.

 

 


Perfect dessert to share.

 

 

INGREDIENTS

  • 6 Egg whites.
  • 1/4 Cup xylitol sweetener.
  • 1/2 Teaspoon Cream of tartar or apple cider vinegar or lemon juice.
  • 1 Tablespoon vanilla extract.
  • 1 Teaspoon xanthan Gum or Psyllium husk.
  • 1 Cup Whipping cream or coconut cream.
  • 1/2 Cup  sliced strawberries.
  • 1/2 Cup blueberries.

 

METHOD

  1.  Whisk  egg whites, cream of tartar and xanthan gum until they have soft peaks, gradually add sweetener and whisk until the egg white is stiff, add vanilla.
  2. Spread mixture on baking tray, shape as you like.
  3. Bake for 1 hour at 120 degree celsius, leave in the oven until oven cools completely.
  4. Using a whisk whip cream until it becomes stiff.
  5. Spread cream on pavlova.
  6. Add strawberries and blueberries decorate as you please.

 

Easy dessert  to share.

Low Carb Agidi

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Growing up in the southern part of Nigeria, agidi or eko is a staple in most homes, made with cornmeal and wrapped in ube leaf, it is also considered as a light meal. One of my favourite was agidi jollof rice made with cornmeal mixed in stew and wrapped in leaf.

 

 

 

 

 

 

 

Choosing to live a healthier lifestyle, I have come to realise agidi is not as healthy as i was told. But my love for creating low carb substitutes or replacements, I decided to make agidi without using corn, it took months to get it right.

 

 

 

 

 

 

 

 

 

Tried gelatine powder normally used for desserts to solidity. I tried two types of gelatine both unflavoured animal base and plant base. Both worked fine i prefer the consistency of Agar Agar jelly.

Animal based unflavoured no added additives.

Plant based Agar agar powder

 

 

Here is the recipe for  Cabbage agidi jollof rice, to make Agidi don not add stew.

 

INGREDIENTS

  • Half head of cabbage
  • Leftover stew  (Pepper sauce)
  • 1 tablespoon unflavoured gelatin or agar agar powder.
  • 1 Boiled egg quartered
  • brisket bone optional.
  • Water
  • Ube leaves

 

METHOD

  1.  Blend cabbage with 1 cup of water until completely smooth.
  2. Pour blended cabbage in a pan and left’over stew cook for  3 minutes.
  3. In a  bowl add gelatin and 2 tablespoons of water to dissolve for 1 minute.
  4. Stir in gelatine into the pan and mix well.
  5. Continue to str until cabbage starts to thicken lightly.
  6. Remove from stove and let it cool.
  7. Add cabbage mix  and egg into ube leaf and wrap.
  8. Leave to cool completely until it solidifies.
  9. Makes 3 wraps.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cauliflower Seafood Soup

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Recipe

 

INGREDIENTS

 

  • 2 Tablespoon olive oil
  • 1 Medium sized cauliflower Cut into small pieces
  • 1 Medium sized onion thinly sliced
  • 1 Tablespoon turmeric powder
  • 100 Gram mix calamari, squid , crab etc
  • 100 Gram prawns
  • Mussels or clams
  • 2 cups  Fish stock
  • 1 Tablespoon chilli powder
  • Salt to taste
  • 1 Cup full fat Greek yoghurt
  • 1 lemon

METHOD

  1. In a heated deep pan, add olive oil.
  2. Add onions and cook for 3 minutes.
  3. Add cauliflower florets and cook for 7 minutes 0n medium heat.
  4. Add turmeric powder and increase heat .
  5. Add prawns and calamari, cook for 1 minutes.
  6. Stir In fish stock  and chilli powder cook for 2 minutes and simmer, add mussels and cook for another 5 minutes.
  7. Remove from heat and stir in yoghurt.
  8. Season as desired, serve with grated lemon zest or juice.

Enjoy as a meal or serve with zero carb rice.

Serve 4 people.

Melon Seed Chocolate Chip Cookies

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I have been trying out melon seeds (egusi) as an alternative low carb flour and so far i have made pancakes, muffins, savoury puddings and drinks. I will be Sharing these recipes soon.

Melon seed is from the gourd or squash family and its similar to pumpkin seeds, grown mostly in West Africa. It is higher in nutrients compared to pumpkin seeds.

The rich nutty flavour of the seeds are overpowering, however using a stronger spice like nutmeg helps camouflage the flavour.
If you prefer you don’t have to add spice.

For these cookies I also added some chopped  unsweetened dark chocolate and  3 Tbsp. heavy cream. You can add coconut cream if you prefer which helps give it a creamier after taste.

Psyllium husk was added  for binding however you can also try just baking soda and baking powder and still achieve the same results.

 

 

 

INGREDIENTS

  • 120 Grams melon seeds
  • 1/4 Cup cocoa powder
  • 2 Tablespoon butter melted
  • 1 Tablespoon Nutmeg
  • 1 Tablespoon Cinnamon
  • 1 Tablespoon Psyllium husk
  • 1 Teaspoon baking powder
  • 1 Teaspoon baking soda ( optional)
  • 1 Egg
  • 1/4 Cup sweetener
  • 3 Tablespoon heavy cream or coconut cream
  • 2 Pieces of unsweetened dark chocolate (80% cocoa) chopped
  • Brown paper

CHOCOLATE SAUCE (OPTIONAL)

  • 50 Grams unsweetened dark chocolate
  • 1 Tablespoon butter

 

METHOD

  1. In  a bowl mix all ingredients together.
  2. Mix well until it can make a dough.
  3. Line your baking tray with brown paper .
  4. Use a spoon to form cookie shapes.
  5. Makes 10 pieces.
  6. Bake in a pre heated oven for 12 – 15 mins at 180 degree celsius.

Chocolate sauce

  1. Place  chocolate, butter in a glass bowl.
  2. In a cooking pan add 1 cup of water and heat, Place glass bowl over pan make sure the water doesn’t touch the base of the bowl.
  3. Let it simmer for 5 minutes, stirring occasionally until it is completely smooth.
  4. Remove from heat and use as required.

 

NUTRITIONAL VALUES (PER PIECE WITHOUT SAUCE)

Carbohydrates- 3.3g

Protein- 3.6g

Fat- 7.7g

Calories- 97

 

Join the 45 day challenge to lose weight effectively.

 

 

Keto Donkwa

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O.K it isn’t the donkwa you are used to, made with roasted milled corn and peanuts.
This is a low carb substitute, using almond flour and coconut flour instead.

Growing up my grandma loved bringing these spicy
and sweet snacks when she visited. Always a treat to look forward to and her visit of course.

Donkwa also known as tanfiri is a popular snack in Nigeria

This recipe requires no cooking process, i toasted the  almond flour and coconut flour until it turned brown,
this helps bring out the oil and nutty flavour from the almond nuts.

This is a great snack to try out, spicy, nutty and sweet flavours.

 

INGREDIENTS

  • 150 Grams Almond flour
  • 60 Grams coconut flour
  • 1 Tablespoon Dry pepper ( cayenne pepper )
  • 1  Tablespoon sweetener erythritol or xylitol
  •  1 Teaspoon ginger powder ( optional)
  • 2 Tablespoon water for binding
  • 1 Teaspoon oil for binding

 

 METHOD

1.  Add coconut flour and almond flour in a dry frying pan and cook until it’s golden brown, let it cool.

2. Add dry pepper, ginger powder and  sugar , almond / coconut flour mix and blend in a blender until smooth. Transfer to a bowl

 

3.  Gradually add water and oil to help bind mix and make round balls with your hands. Do not add too much water to the mix it will turn soggy.

 

4.  It makes six balls, you can make smaller balls if you prefer, leave in a cool dry place for a few minutes to set properly.

 

 

Enjoy with a small glass of almond milk with a pinch of ginger and cinnamon powder.