LOVE TO EAT
Time and good food are two commodities today we cannot get enough of. Which is why easier, faster and healthier should be the aim of every kitchen. Subscribe below for our monthly recipe share for my favorite healthy, quick and delicious meals and desserts. Ketogenic and vegetarian options will be labelled so. Bon appetit!
Recipes
Silken Dark Chocolate Pie
(Keto friendly)
Ingredients
Pie Crust
- 1½ cup almond flour
- 1 cup Hershey`s unsweetened cocoa
- ½ cup stevia
- 7 tablespoon melted butter
- 2 cups heavy whipping cream
- 9 oz baking dark chocolate
- 1 tsp vanilla extract
- 3 eggs (room temperature)
- ½ tsp salt
Glaze
- 3 oz dark chocolate
- ½ tsp honey
- 3/4 cup whipping cream
- 3 teaspoons sour cream
Crust
- Preheat oven to 325°F with rack in middle.
- Stir together all ingredients and roll out between two sheets of parchment approx 6mm thickness. Press into a 9 inch pie pan and scallop the edges for aesthetics.
- Blind bake until firm, about 10 minutes.
- Cool on a wire rack for 20 minutes.
- Increase oven temperature to 350 degrees.
- Bring cream to a boil, then pour over chopped chocolate in a bowl and let stand 5 minutes. Gently stir until smooth.
- In a separate bowl, whisk together vanilla, eggs, salt and stevia. Once the chocolate then stir into melted chocolate and mix until smooth.
- Pour filling into cooled crust. Bake until filling is set. It will be center is slightly wobbly in the center but firm on the sides - about 20 minutes.
- Cool completely in pan on rack about 1 hour. Center will continue to set as tart cools.
- In a saucepan over low heat, add the chocolate, honey, heavy cream, and sour cream.
- Whisk the mixture continuously until ganache is smooth and warm.
- Pour on top of cooled tart, and tilt tart pan slightly to help glaze completely cover tart.
- Let cool for an hour, and top with raspberries and/or seasonal berries.
6 Minute Pizza Marinara
Ingredients
Crust16oz (1 bag) Frozen pizza dough. My favorite is a private label brand is only sold at Trader Joe’s. It’s under the Italian name “Trader Giotto’s Garlic herb”
1 tbsp olive oil
Toppings
8oz marinara or pizza sauce (Trader joe`s or other)
8oz Mozzarella cheese (shredded or balls)
4-5 Fresh Basil leaves
1 tsp dried oregano
1 tbsp olive oil
3 Tbsp Parmesan
Method
- One hour before cooking pizza, remove dough from refrigerator and let stand at room temperature.
- Have all your ingredients at hand because this will be a quick process. I prefer to have a timer set too.
- Roll out the dough into a 8mm crust, stretch it on a big baking tray and let it rest for two minutes.
- Turn the grill (I prefer gas) on until it reaches 4500 F. Make sure the grill is clean otherwise the dough will stick.
- Brush the rolled out dough with a thin film of oil all over and carefully pick it up from one end (using both hands and slide the dough directly onto the hot grill, oily side down so at to make sure the dough does not stick. Cover and cook until grill marks form, 2 to 3 minutes. Using tongs and spatula, carefully peel dough from grate and remove from grill back onto an oiled baking sheet, grill marks side up.
- Using a heat proof brush, spread 1 tablespoon oil on the top of this surface (this retained the crispiness of the crust) Sprinkle 2 tablespoon of Parmesan evenly over surface.
- Arrange mozzarella pieces, evenly spaced, on surface of pizza. Dollop sauce in evenly spaced 1-tablespoon mounds over the surface of the pizza. Sprinkle remaining Parmesan and oregano
- Now transfer pizza back to the grill; uncooked side on the bottom. Cover and cook until bottom is well browned and mozzarella is melted, 3-5 minutes, checking bottom and turning frequently to prevent burning.
- Transfer pizza to cutting board, sprinkle with basil, drizzle lightly with extra oil, and season with salt and red chilli flakes.
Potpourri Creations
