Yummy keto

16/05/2024

03/01/2024

Easy Plum Sponge Cake
Ingredients
4 eggs
200g soft spread butter for baking
200g white granulated sugar
200g self-raising flour how to?
1 tsp of baking powder
350g prune plums
½ tsp of cinnamon
icing sugar, for dusting how to?
Method
Preheat the oven to 180 degrees Celsius.

Grab a round baking tray with a diameter of 28 centimetres and line it with baking paper.

Gently rinse the plums under cool running water to remove any surface dirt or debris. Then, using a sharp knife, carefully halve each plum, removing the pit.

Whether you choose to slice the plums lengthwise or widthwise is entirely up to you.

Batter in a bowl, with plum halves on the side, and a tray ready for baking

Transfer the halved plums to a bowl and gently toss them with the cinnamon until evenly coated.

Crack the eggs into a mixing bowl and whip them using a hand mixer for 2 minutes until they are light and fluffy.

Gradually add the sugar to the eggs, one tablespoon at a time, while continuing to mix.

Incorporate the softened butter into the egg mixture, using a hand mixer or a wooden spoon, until all ingredients are well combined.

Gently sift the flour and baking powder together and gradually whisk them into the egg mixture until just combined.

Gently whisk the batter for a minute or two, until the ingredients are just combined.

Avoid over-mixing to prevent a dense and chewy cake.

Batter in a baking tray, ready to have plums placed on top

Carefully pour the batter into the prepared baking tin, ensuring it is evenly distributed.

Batter poured into a baking tray, topped with half plums, ready to be baked

Gently arrange the plum halves on top of the batter, cut side up.

Bake the cake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.

A freshly baked plum sponge cake, straight out of the oven

Remove cake from the oven and cool down completely.

A lightly dusted plum sponge cake, ready for cutting, rests gracefully upon a wooden chopping board

Once the cake has cooled completely, dust it generously with powdered sugar for a touch of sweetness. Then, slice and savour this delightful treat!

03/01/2024

Just Perfect Sprinkled Chocolate Block
Ingredients
500g of chocolate
a handful of mini marshmallows
a handful of pretzels
I used 3 white chocolates and 2 milk chocolates

Sprinkles
a pinch of mini smarties
a pinch of gingerbread sprinkles
a pinch of Hundreds and Thousands
a pinch of Sprinkle mix
Method
Preheat your oven to 180°C.

Chocolate lined on a baking tray with sprinkles scattered around on the tabletop

Line a baking tray with parchment paper and arrange the chocolate bars and pieces of chocolate to completely cover the entire surface.

Melted chocolate on a baking tray with sprinkles scattered around on the tabletop

Place the baking tray in the oven for about 3 minutes or until the chocolate has completely melted, then carefully remove it from the oven.

Melted chocolate mixed on a baking tray

Using a wooden skewer or simply a fork, gently swirl the chocolate to mix it evenly.

A neatly decorated chocolate block with sprinkles, still soft

Then arrange the prepared ingredients on a baking sheet, starting with pretzels, then marshmallows, and generously sprinkle with your favourite sprinkles to achieve visual perfection. You can add as much or as little as you like to suit your taste.

A fully set, decorated chocolate block with sprinkles, still in a tray

Transfer the prepared tray to the refrigerator and allow it to set for about one hour. This will ensure the chocolate coating hardens properly.

A fully set, decorated chocolate block with sprinkles, resting on a chopping board with a chipped corner

Remove the baking paper and carefully break it into pieces.

Once the chocolate is set, it is not necessary to store it in the refrigerator.

This chocolate can also be packaged as a homemade gift if you want to give it to someone.

03/01/2024

Gingerbread Brownie
Ingredients
4 eggs
250g nut-free chocolate
250g of soft-spread unsalted butter
360g of light brown sugar
70g of plain flour
80g of cacao powder
½ tsp of ground nutmeg
½ tsp of ground ginger
1 tsp of ground cinnamon
1 tsp of mixed spices
Additionally
50g of chocolate
a handful of Christmas sprinkles
Method
Preheat the oven to 170°C.

Line a 24x35cm baking tray (you can use a 20x25cm tray for a thicker finish) with baking parchment, leaving a slight overhang of paper on the sides.

Assembling all the ingredients on the tabletop in preparation for baking a gingerbread brownie

Chop the chocolate into small, even pieces.

Thoroughly whisking eggs in a mixing bowl

Crack the eggs into a mixing bowl and whisk them until they become light and fluffy.

Creaming eggs and sugar in a mixing bowl

Add light or dark brown sugar to the mixing bowl and whisk until the mixture is well combined.

Incorporating softened butter into the creamed egg mixture in a mixing bowl

Add softened unsalted butter to the mixing bowl and whisk until the mixture becomes light and fluffy.

Gently mixing dry ingredients into the egg batter in a mixing bowl

Sift together the flour, cacao powder, and all seasonings. Slowly add the dry ingredients to the egg mixture, whisking gently until just combined. Do not over-mix, as this will cause the brownies to be tough.

Folding generous chunks of chocolate into the mixed batter in a mixing bowl

Gradually fold the chopped chocolate into the batter using a spoon or spatula.

Spreading the brownie batter evenly across the prepared baking tray

Pour the batter into the prepared baking tray. Use a spatula to spread the batter evenly into the tray.

A perfectly baked Gingerbread Brownie, still warm and gooey, nestled snugly in its baking tray

Bake for 35-40 minutes in the preheated oven on the middle shelf.

Once cooked, the centre should be fudge and the top may crack slightly.

A beautifully decorated Gingerbread Brownie, still warm and gooey, basking in its baking tray

Melt the chocolate over a double boiler or in a microwave until smooth, then spread it over the cooled brownies using a spatula. Decorate with sprinkles, if desired.

I used the gingerbread sprinkles.

Carefully pull the brownie out of the baking tray and let it cool completely on a wire rack before cutting.

03/01/2024

BLT Bagel Sandwich
Ingredients
2 bagels
6 slices of smoked pancetta rashers
4 tomato slices
3 leaves of iceberg lettuce
2 tsp mayonnaise
a pinch of black pepper, for taste
Method
All the ingredients are on the table, ready to make BLT bagel sandwiches

Cut the bagels lengthwise and place them into the toaster for a few minutes until golden brown.

No toaster? No problem! Pop your bagels in a preheated oven at 180°C for 4-5 minutes until golden brown.

Smoked pancetta rashers are frying in a skillet

Place bacon rashers into a skillet and fry for 1-2 minutes on each side until brown and crispy.

Toasted bagles, fried bacon and rest of ingredients for BLT Bagel Sandwich on table top

Spread mayonnaise on the open-faced bagel halves.

Halves of bagles speaded with mayonnaise lying on a chopping board

Tear and arrange iceberg lettuce on the bottom half of the bagels.

Toasted bagel halves, dressed with crisp lettuce and neatly arranged bacon slices, rest invitingly on a wooden chopping board

Stack three crispy bacon rashers on top of a lettuce.

Slices of juicy tomato join the BLT party on toasted bagels, sprinkled with freshly ground black pepper

Arrange the tomato slices and sprinkle with black pepper.

Gently place the remaining bagel half on top and serve immediately.

Finished BLT Bagel sanditches on a chopping board

Relish the crunch, the cream, and the smoky goodness of your BLT bagel masterpiece!

03/01/2024

Curry Chicken Pasta
Ingredients
250g fusilli pasta
2 chicken breasts
¼ cup of water
2 tsp of curry powder, medium
1 tsp of turmeric
1 tsp of lemon juice
200g soft cheese
110g natural Greek yoghurt
1 red onion
1 orange bell pepper
a handful of fresh coriander
oil, for greasing
salt, for taste
black pepper, for taste
Method
Boil water for pasta with a pinch of salt.

Add fusilli pasta and cook following the instructions on the package.

Drain, rinse with water and set aside.

Chicken breasts on a chopping board covered with cling film

Place the chicken on a chopping board and cover with cling film.

Gently pound the chicken breast with a pestle to evenly flatten it.

Season with a pinch of salt and black pepper on both sides.

Heat a frying pan with oil.

Chicken breasts seasoned with salt and pepper frying in a pan

Place the breast into the pan and brown it, frying for 2 minutes on each side over high heat.

Chicken breasts frying in a pan

Pour ¼ cup of water.

Cover with a lid, reducing the heat slightly, and simmer for 3 minutes over medium-high heat. Turn over, cover with the lid again and simmer for 3 more minutes.

All the ingredients on table top ready to assemble Curry Chicken Pasta

Remove from the heat and set aside for cooling, then slice.

In a bowl mix curry powder with turmeric and lemon juice. Blend in the soft cheese until smooth. Add Greek yoghurt and mix.

Dice red onion and bell pepper, chop coriander and add to the bowl.

All the ingredients in a bowl ready to mix

Place all ingredients into the mixing bowl and stir gently until all combine well.

Chill until ready to serve.

03/01/2024

Great, now the AI is coming for your grandma’s recipes as well!
“Imagine a world where you would not have to spend years of your life on deciding what to eat, search for recipes, research nutritional information and health benefits, follow diets and do grocery shopping,” says co-founder and CEO Martin Salo in an interview with TechCrunch. “Imagine we solve this complex problem on your behalf, based on your personal preferences — and got it right every time.”