This was quite an adventure to make. My partner was kindly given some peppers at the community garden by a fellow gardener. My sister gave me a fab Mexican cookbook some time ago that I love and I watched a video of an amazing woman cooking chile rellenos on a wood stove in Mexico. Both inspired me. I hope you’re inspired too!
Recipe at the bottom!
Roast 8 chillies over an open flame and place in a sealed container to sweat and cool off, then peel skin off carefully; cut down the centre and remove seeds. Work carefully though, they are fragile.
Make a ground beef filling and red sauce
4 tblsp oil
2 onions, chopped
2 tsp cumin
2 tblsp dried oregano
2 lbs ground beef
1/2 cup beef stock
Salt and pepper
Later, you’ll add a bit of the drained tomato juice from a can of roasted tomatoes
Heat the oil, add onions, herbs and spices, crumble in ground beef, add stock and simmer very gently while making the red sauce
RED SAUCE (heavenly…)
Broth of 2 cinnamon sticks, 1 tsp saffron, 2 red chillies, 2 smoked dried chillies 1 1/2 cup water, simmer until smoked dried chillies are soft
Blend up 1 large tin roasted tomatoes (add drained juice to ground beef), 1 onion, 9 cloves garlic, 1 cup of broth, the softened chillies (definitely not the cinnamon sticks and seeds from softened chillies!)
Pour red sauce into a pot, warm up gently adding salt, 1/4 cup each keto sugar and olive oil, bring to a simmer
2 cups grated cheese
1 cup sour cream
ASSEMBLY OF CHILE RELLENOS:
butter a cast iron dish
Heat oven to 350⁰F
Gently fill each chilli with beef filling, don’t overfill
Top each rellenos with sour cream
Heap on grated cheese
Drizzle over olive oil
Sprinkle with oregano
Bake 20-25 minutes or until cheese is bubbling
place a generous serving of red sauce onto plate
Lift rellenos out carefully and place on top of red sauce
Garnish with fresh cilantro
Serve with sliced avocados
Side dish options: cauliflower rice, roasted squash, shredded lettuce
It takes some effort! I roasted the chillies the day before. I’m convinced they were easier to peel the next day out the fridge. But totally worth it! Also, you’ll have leftover ground beef and sauce, a win!
I like unusual flavour combinations and in my pre-keto days a favourite summer treat was to eat waffles from a place called Waffle Window. There was always a line. This sweet/savoury waffle was my favourite but the Loaded Berry Waffles were amazing too.
This recipe makes 8 servings. I feel if I’m making Chaffles or Waffles, none of this 2 or 3 only business! The Waffle maker I have makes Chaffles the size of your palm anyhow. One mess for more and they freeze well too.
2/3 cup almond flour
1 cup grated mozzarella
1 tblsp fine xylitol sugar
1 tsp baking powder
2 tblsp cream cheese
1 tsp vanilla essence
In a large mixing bowl
Add all dry ingredients
Mix in wet
Heat the Waffle maker well
Place 2 heaped tblsp batter onto Waffle machine
Spread out batter
Cook about 2 to 2 ¹/² minutes or until to your liking
Keep warm for serving
Add your favourite toppings!
My toppings: a slice of Brie, drizzled keto maple syrup, fresh basil, scoop of persimmon (about 2 tblsp) and sour cream.
I never had fresh berries so for this recipe I used a few plums. They were not quite ripe either! Anyhow, the gist of this recipe is to bake your fruit in butter while you prep the batter. Add the light scone-like topping, flaked almonds, more spices, bake and you’re done! Delicious with a cup of coffee and topped with whipped cream.
2 cups berries or fresh fruit of your choice to cover the base of your baking dish
3 tblsp butter
1 large casserole dish
Turn your oven on to 375⁰F
Add the casserole dish with the butter to heating oven, to melt the butter
Meanwhile, wash fruit and slice as you please removing seeds if you’re using fruit other than berries
Remove hot dish from oven, run butter around sides to grease the sides or use a pastry brush, place fruit in as you please and return to oven while you prepare the batter.
6 tblsp soft butter
1 cup brown keto sugar
2 cups almond flour
1/2 cup low carb flour
1 tblsp ground psyllium husk (optional)
1 tblsp baking powder
4 tblsp ground ginger
4 tblsp maple keto syrup or your choice of syrup
1/3 cup sour cream
1/2 cup flaked almonds
2 tsp gingerbread spice
Beat the butter and keto sugar together
Beat in the eggs one at a time
Add the flour, baking powder and spices
Lightly beat together
Add the sour cream (if you need to add more sour cream add until like a light scone dough) and syrup
Remove the dish from the oven with the cooking fruit, spoon over dough
Smooth out dough
Top with flaked almonds and gingerbread spice or allspice
Bake at 375⁰F for 35 minutes
When removed from oven drizzle over more keto syrup, optional
I’m beginning to think this is the only muffin recipe I’ll be using for a long while, just varying the flavours and types of nut flour I use. These are fresh out the oven to break an 8/16 fast since late lunch yesterday. Delicious slathered in butter. Just butter! I’m also convinced my favourite keto sugar is the brown version in the image below. Absolutely NO aftertaste, coolness and really tastes good. I’m not sure how I’ll bake keto sponge cakes in future, but honestly, it’s 100% the best flavour.
What we’ll be doing here – melting the butter/sugar mix gently on the stove; mix all the dry ingredients in a separate bowl and in another bowl mix cream/nut milk/buttermilk with eggs and orange zest. Make sure to check you have some spices handy, I used a few or you can just stick with cinnamon. There are some optional things you can leave out, it will absolutely work without the optional add in’s. Makes 1 dozen muffins. Here we go:
If you have some fresh berries and ingredients for fathead dough, then you have the basic ingredients to make this recipe. The process is in three stages. First the filling, which is basically like a light cheesecake filling. Next you mix the dough and while it’s baking you make a quick glaze. This was my first time baking these and it took me a little longer than it should. Next time I will have everything prepped and be more organised. I literally decided to bake these on the fly today when I saw the strawberries needed to be eaten. Here goes!
1x 8oz cream cheese package
1/2 cup ground white keto sugar (if it’s too granular it’s not pleasant)
2 egg yolks
2 tsp vanilla essence
zest of a lemon (an orange would be good too if you don’t have lemons)
We have radish, lots of radish! My sweetie has been harvesting his prolific crop of French Breakfast radish. It’s the perfect balance of sweet at first crunchy bite, then peppery with a mustardy overtone. What do you do when you have an abundance of veg – make pickles of course!
We’ve had a cool start to summer, it’s been more of an extended spring. I’m not complaining as it meant I could make a late seasonal curry with some local farm chicken.
I tried slow roasting one of these chickens, but the good outdoor life made them strong, tough and healthy, just like chickens should be! Tasty but a tad chewy!
In South Africa we call these chickens “scratchy fowls” meaning they have had a free happy life, scratching in the fields for bugs. Nothing happier than the a vision of a happy scratching fowl roaming free!
So, as buttermilk tenderises chicken meat beautifully,
Worth the time and these are delicious. I think a Keto version is such a win, as it’s meat wrapped in a cheese dough. I mean, how can that not be good?!
If you have leftover savoury ground beef these would be the perfect leftover plan. Also, I would suggest making the ground beef filling ahead and let it cool off completely as it’s easier to work with in the dough. Hot filling in a cheese dough is not fun to work with – I found that out as this was one of those spur of the moment “I need empanadas – after 3 years of none – in my life” now! Also let your dough chill in the fridge at least 30 minutes. It’s possible to make these in one go but you’ll see how hard it was to work with fresh warm dough and filling in my pics below.