Sunday, May 25, 2014

Banting Meringues

So I had some egg whites left and I decided to try some meringues.

2 egg whites
1 tsp vinegar
1 tsp baking powder
4 tablespoons xylitol

1. Whisk egg whites,  baking powder,  vinegar, xylitol
2. Place on baking parchment
3. Bake in oven for 1 hour at 100°C
4. Cool in oven for 1 hour
5. Serve with cream and strawberries

Blogging on the go

So I've invested in a hyper intelligent phone. It's beyond a smartphone. Its so intelligent it tells me when to leave for meetings so I won't be late. Yes. That intelligent.

What it also enables me to do is update more on the go. Which I'm quite excited for. So now that I've downloaded the Blogger app, I'm ready to go!

Looking forward to more posts and engagement now. 


Friday, May 23, 2014

Courgette and Coconut Flour bread

If its soup weather, you also need a bread.
Found this gorgeous courgette and coconut flour bread that really is divine.

Here's the recipe for your enjoyment:

6 eggs
1/2 cup melted butter or coconut oil
1/2 tsp salt
3/4 cup of coconut flour (scooped, not packed into the cup)
2 cups courgettes
1 Tbsp thyme
1/2 tsp crushed garlic (optional)
1 tsp baking soda
2 tsp apple cider vinegar

1. Blend the eggs, butter / coconut oil, salt and apple cider vinegar together
2. Add the flour, courgettes and baking soda - mix well. Coconut flour clumps together, so make sure its well mixed in
3. Fold in the Thyme and garlic
4. Bake for 45 minutes at 180 (until the skewer comes out clear)
5. Cool on a wire rack and serve with butter

Roasted Tomatoe Soup

Its getting colder in Joburg, so its definitely time to make some soup. 
Nothing better than a great tomatoe soup to warm your heart. 

16 roma tomatoes 
16 cloves of garlic
1 sprig of rosemary
Salt and Pepper
Tomatoe paste
Olive oil
3 cups of vegetable stock
1. Cut tomatoes in half and lay on baking tray with garlic, salt, pepper, rosemary and olive oil.
2. Roast in oven for 45 minutes
3. Pop into cast iron pot, top up with chicken stock and tomatoe paste
4. Simmer for 30 minutes
5. Use a stick blender and blend the soup
6. Cook for a further 20 minutes
7. Serve with creme fraiche and fresh basil