In this keto “corn bread” we’ll sub the corn kernels with chopped yellow peppers and add an optional tsp of pure corn extract if you have – it’s pricey but worth it and lasts a long time! The almond flour gives a lovely corn meal texture. This is a moist cheesy bread and really delicious. You could also bake these in a muffin pan and cut the baking time.
Our dairy delivery just started a local Farmer to Table Veggie Box. It is wonderful, a veritable treasure trove of goodness. Included were 4 beautiful zucchini. And some wonderful sweet onions. Our fridge is full so I made this for some space!What we’ll do: turn the oven on to 350⁰F; grate the zucchini, onion and cheese, mix in the dry ingredients then blend the eggs and olive oil, fold egg into zucchini onion mix and scoop into muffin pan. Makes 12 large bites.These are about 130 calories each, 4g net carbs, 8g protein and 8g fat each.If you would like to add more cheddar cheese, you can load some up on top. More carbs and calories then! Cooked, diced bacon could be added to as well as finely chopped fresh red chillies. A bit of lemon zest for extra zing or fresh herbs chopped in. Experiment with your favourite savoury flavours or other cheese – crumbled feta and diced olives? It’s so much fun! Continue reading →
This dish was half way prepped and my partner asked … are you blogging this recipe? I paused. He was right the last time about posting something, so I scrambled to take a few photos at the start of making this dish and he took a few too. My Mum regularly made deep fried battered eggplant/brinjal/aubergines as a veg side dish for dinner growing up and she still does!
My parents ran a successful produce market agency. They sourced vegetables and fruits directly from farmers and sold to grocers, food vendors, restaurants and the public. There were other agencies like this at the municipal market place, probably around a half dozen or less. We were fortunate that fresh vegetables and fruit were in abundance in our home. Farm to table fresh! Looking back, despite the many bags of peas and beans my sister and I had to shell or string in peak freezing season, we were truly lucky and blessed with these bounties. (Sometimes this would extend to sheep and game too, but that is a blog post for another time!) Dad sourced produce requested by restaurants from Greek to Indian, Italian and Chinese. He had an uncanny eye for exotic delicacies. So eggplants were a standard in our home long before they were commonly found on grocery shelves. Some of my friends found eating at our home either peculiar…or delicious. I was very young, but I remember Dad inviting friends to our home to show him how to make Paella and other international dishes, or going to his friends in Malabar for delicious curry, unlike anything I’ll savour again. I’m talking late 1960’s and through the 70’s here friends! Continue reading →