Blog : fat

Hey, Sugar! How ’bout some sugar-free lovin?

Hey, Sugar! How ’bout some sugar-free lovin?

Everyone wants that special treat for themselves the one they love on Valentine’s, right? Treat yourself and anyone else around you with these giant chocolate raspberry treats. They’re sugar-free, keto-friendly, and delicious. Here’s how to make them.

Chocolate:
Follow this recipe. I doubled it.

After you’ve made the chocolate, pour the chocolate into a mold, using just enough to coat the molds. Flip it upside down onto a cooling rack with a pan underneath, allowing the excess chocolate to drip out. Let it harden completely, then coat it a second time and flip the molds.
I used FlexiPan, but if you don’t have one, just leave the chocolate to cool slightly. We’ll make truffles and come back to it later in the recipe.

Ganache: 
Mix equal parts dark chocolate with equal parts warmed heavy cream. I heated 300g heavy cream in a saucepan, careful not to scald. Take off the heat, break up 300g dark chocolate, and stir until blended. Set aside to cool.

Raspberry Cheesecake filling:
Place 225g cream cheese into a bowl and set aside.
In a blender, mix 250ml heavy cream, 85g honey, and 65g fresh raspberries, or about ½ cup. Blend for a few seconds, until the ingredients are mostly combined and the cream has thickened. Fold into the cream cheese.

 

Method:
Once the second layer of chocolate is set, spoon a little raspberry cream into the mold and seal it to the edges of the chocolate. Leave enough room to add a layer of ganache and melted chocolate in the mold. Chill to harden slightly.
Then, layer the ganache on top of the raspberry cream. Chill, then top with a final layer of the cooled dark chocolate, making the base as smooth as possible. Chill in the fridge until the chocolate has set.

The chocs should pop out of the molds carefully. If you have any trouble, place your hands on the top of the molds to warm and loosen from the mold. The chocolate has a very low melt point, so it will melt very easily.

If you don’t have a FlexiPan or a mold, You can make truffles!
Chill the ganache and the raspberry cream for a few hours. Once chilled, use a tablespoon measure and roll into balls. If you’re feeling really fancy, roll the raspberry into balls and freeze them only until solid. Roll the ganache into a thin round and wrap it around the raspberry cream ball. Then, using a fork or a toothpick, dip the ball into the cooled, melted chocolate and set aside to harden. Decorate as you like: Roll in desiccated coconut, finely chopped nuts, or dust with cinnamon and cocoa powder.

Enjoy with a giant mug of prosecco and your fuzziest slippers.

V/V Keto: The Night Before…

V/V Keto: The Night Before…

Tonight starts the prep for my one week vegan/vegetarian keto diet experiment. As some of you know, I follow a moderate ketogenic diet along with my husband, as it has been helpful at managing his epilepsy [Here is a journal article about the benefits of the keto diet on not only epilepsy, but many other heath conditions as well]. Although I completely love meat, I also love vegetables, beans, and grains, and could easily enjoy meat-free recipes many days of the week. Also, I think varying any diet’s intake is healthy for the body and fun for the tastebuds.

Herein lies my difficulty.

After seeing so many delicious vegan/vegetarian recipes, I’ve had to bypass them for fat-filled and [animal] protein-filled meals to fit in with our keto diet. But. I. Love. A. Challenge. So, for dinners only, I decided to try out a vegan/vegetarian keto diet for a week to see how practical it is to follow under keto specifications, and to encourage others if they are interested in keeping up a high fat-low carb lifestyle without meat. And I’m starting tomorrow…!

We’ll be making fajitas with a base of mushrooms, aubergines, paneer, and walnuts. Recipe and ingredients will be provided tomorrow — please check back in! I’m away now to eat my weight in meat!

 

 

Some like it hot! …And others don’t.

Some like it hot! …And others don’t.

Valentine’s Day is just around the corner, and it’s a great idea to start looking up recipes to cook for your date. But in the throes of [cooking] passion, it’s easy to over-season a new dish with a bit too much spice.
But, there is a way of ensuring there isn’t too much heat in the kitchen so you can get hot and heavy outside of the kitchen.

If you have over-spiced your dish and your love life is depending upon the success of this one meal, don’t panic! Stop and think. If you can identify the heated culprit, you can easily tone down the spice to a palatable taste and save Valentine’s Day! I mean, your dinner. You have three main options to help tone down the heat: water, fats/oils, and alcohol. Sugar and other ingredients can help to distract from the heat, but won’t necessarily lessen the heat. Find your overindulging ingredient below and get fixing!

  • Black Pepper: This is one of the mildest and most common spice ingredients. Water and fat won’t do much to touch the heat here. Try a splash of alcohol and you will save the pepper flavour, but lose the burning heat.
  • Ginger, Onions & Garlic: These foods produce a spicy “bite” that is less heat-hot and more stingingly hot. The best way to soften the burn of too much ginger is to cook it down. Water will help but will also dilute any other flavours already in your dish, so be prepared to season again, but do so carefully and very slowly! Cook down the ginger until your desired taste then build up your flavours again.
    Onion & garlic break down the best in a combination of both alcohol and fats. Add a splash of alcohol and a drizzle of oil, and that roaring bite will soften to become a complex, delicate blend of flavours that will compliment your dish well.
  • HOT Peppers! These are the big mambas! Their heat is quick and strong. If you’ve ever had a momentary lapse in judgement, being egged on by ego and friends, and have eaten a hot chilli on a dare, you’ll attest that the jug of water you gulped down after did absolutely not a thing to touch the unrelenting venom coursing through your digestive tract. It’s the same in cooking. Water will dilute your sauce, but preserve the spicy fire. Oil fats are best for lessening this heat, either in whole pepper form or the dried, powdered version. Sugar can also help to distract from the ear-burning heat, but fat will actually take a bit of the heat away. These peppers are make or break for your Valentine’s dinner! The right amount of heat is exhilarating and satisfying; too much and the date is over for both of you to spend the rest of the night on the toilet with a bottle of Rennie’s.

 

So that’s it! The fate of your future love life lies in your kitchen… And if it’s beyond repair, bin it all and order in a Chinese!