The Domesticated Ms Hemsworth

These little gems are a breakfast/lunch or dinner staple in my household for Hubby and Myself. The recipe can change according to what is in the fridge but the base always remains the same. I own a set of “Speed Peelers” ( You may have heard Jamie Oliver Bang on about them) they are an excellent investment and allow you to Julienne or Zoodle even the hardest vegetable. If you don’t own one you can grate your zucchini but it tends to be quite wet when grated – which isn’t the texture you want for “Hash Browns”.

Ingredients:

1 Large zucchini ( Zoodled or Julienned)

1/2 a small capsicum ( red or yellow is pretty) diced finely

1/2 a small red onion diced finely

30 g haloumi cheese finely diced

2 eggs lightly beaten

1 tablespoon Almond Flour or meal

Salt and Pepper to taste

Method:

Add all ingredients to a small bowl and gently mix. Dollop into a hot fry pan ( I get 2/4 hash browns depending on size of zucchini) Cook for approx 5 minutes each size till browned ( Obviously this depends on thickness of  Hash Brown)

Serve topped with Bacon and Poached Eggs. Also amazing with poached eggs and hollandaise!

In the quest for a béchamel sauce without the flour ( no roux here) I have developed this gorgeous one with the help of my handy Thermomix. You don’t need a Thermy really but it certainly helps as this one could catch and burn on a stove and can be microwaved but you will have to watch and stir and stir…

INGREDIENTS:

150g Good Quality Shredded Mozzerella

100 Grams Philadelphia Cream Cheese

100 Grams Pure Cream ( If you want a thick sauce halve this)

1 Sliced Green Shallot ( Spring Onion)

Salt & Pepper to taste

1 Tablespoon of Garlic Infused EVOO

METHOD:

Chuck it all in the Thermomix and mix speed 3 85 degrees 4 minutes.

Or put it on the stove and stir it over a low heat till it melts!

Calories – High – Carbs near to Zero.

With the addition of Maple ( or a little honey)  –  ( this was to get my Honey Mustard Chicken Loving Kids) to eat this dish – this becomes an Orange Category Meal. To make it a green category and if you can handle the taste ( I can’t) add a liquid stevia.  In all honesty – the amount of maple per serve is minimal. And its purely for taste. I only use pure maple syrup – never the artificial stuff. AND remember if you invest in this ( its pricey) keep it in the fridge after you open it or it will go furry. If you want to sub Raw Cold Pressed Honey not only will you cut the carbs – but you add a natural locally sourced product to this dish that has amazing health benefits. Honey – when not processed is natures anti-biotic and anti-inflammatory.

As Cheesecakes go this one packs a punch – for the devotee of the cheesecake in all its gooey richness – this won’t crack a cracker for you so look away now – you’re gonna need more of the sweet stuff in it or on it. But for those who have trained their palate in turn with the Sugar Fighters – this is a rare treat for occasions where you need to take a showstopper to ooohhh and ahh over ( and maybe even drool a little).

When I originally popped in the ingredients – I had a screaming headache and was not at all well. So I do apologise for getting you all excited and thinking you could have more than one slice. Well you – can but you wouldn’t – because its rich. This is a serving size for 20 portions – I found half a portion to be more than enough. I do hope you all enjoy this – and remember this IS AN ORANGE LEVEL recipe and not an everyday food. And if you are LCHF pure – sub the maple syrup for a sweetener of your choice within the guidelines ( I don’t like chemical sweetness)

THIS RECIPE HAS METHODS FOR BOTH THERMOMIX AND TRADITIONAL METHODS:

INGREDIENTS: BASE

200 g Raw Almonds (Th)   or Almond Flour/Meal (Trad)

20g Psyllium Husk Powder

60 g Coconut Flour ( you can use shredded coconut if using a Thermomix)

80 g Cultured Butter melted together with 30g Coconut oil and 30 G Pure Maple Syrup.

METHOD: BASE

Thermomix – Blend Almonds, Psyllium & Coconut ( Flour or Shredded) 30 Seconds Speed 9.

Scrape down bowl – blend further 15 seconds if required ( needs to be crumb consistency)

Add Melted Butter and Oil and Maple Syrup to Bowl Blend 20 Seconds Speed 4. Scrape down sides of bowl repeat if required.

Pat into base of 20cm heavy based lined springform bake for 10 -15mins 160 -180 Degree Fan.

TRADITIONAL METHOD:

Place Dry ingredients in a bowl, Mix to combine. Add wet ingredients to dry ingredients and bake as above.

INGREDIENTS: Cheesecake ( 30g is approx 1 tablespoon)

400 g Philadelphia Cream Cheese ( Room Temp)

400 g Quark ( Can be found in Aldi or Woolworths) If you can’t get Quark Sub Ricotta

300 g Thickened Cream

6 Large Eggs

2 Scraped Vanilla Pods ( Or 30 g Vanilla Paste MUST Be Queen Organic)

30 g Pure Maple Syrup

30 g Lemon Juice Plus Zest Small Lemon

THERMOMIX Method:

To Clean Bowl. Add Philadelphia Cheese Blend 20 Seconds Speed 5

Add Quark repeat Add Cream Repeat ( scrape sides of bowl after each addition)

Add Vanilla Maple and Lemon Juice Repeat ( 20 Second Speed 5)

While  Mixing for 1 min 30 seconds on speed 5 add eggs one at a time through MC Hole.

Your base should now be out of the oven and be wrapped in foil and cooling in a deep sided baking dish . ( like this)

Then you pour your cheesecake mix gently into the base

Place into the pre heated oven ( it will still be going from the base) back it off to 140 degrees and into your dish place the contents of a recently boiled kettle. Be careful not to get any in your cheesecake ( the foil is wrapped around it firmly to prevent leaks).

Bake for 1 hour and 20 mins ( this will vary according to your oven) Its baked when it has a gentle wobble and the top is lightly browned. Cool on the bench and then in the fridge overnight before chocolate topping and decanting.

Once your ready top with 4 squares of 70% coco chocolate melted in 30 grams of double cream ( you can use coconut cream if you wish to make this “ganache”) this topping won’t set hard which makes this cake very easy to serve.

TRADITIONAL METHOD:

Beat your cream cheese until smooth – add your quark – repeat – add your cream – repeat. Add your Syrup/Lemon Juice and Zest and Vanilla.

Beat in eggs one at a time until a smooth consistency. Fill and bake as above.

ENJOY!!

NUTRITIONAL INFORMATION: (Note using Approved sweetner products will cut the carbs even more)

Calories Per Slice: 267  Fats:22.3g  Carbs:8.9g Net Carb:6.3g  Protein:8.7g

These delicious morsels were sent down the coal mine with the hubby and tried and tested by the harshest of critics. If they will give a coal miner a chocolate fix – they will fix anything..

These little Brownie Bites are made from dark bitter chocolate and have a hint of raw honey in them to take the edge off. Nutty dense and delicious – serve these babies along side some clotted or double cream.  This makes 16 in a square brownie tin and be aware – they are rich, they are fudgey and they are very grown up with their flavours.  This Recipe is for Thermomix and has traditional instructions.

INGREDIENTS:

Dry –

200 g Raw Almonds ( If using Thermomix) Almond Flour if not

50 g 95% Coco Chocolate ( I used Lindt)

1 teaspoon Baking Powder

2 tablespoons Cacao Powder ( or coco powder if you can’t source this)

Wet –

50 g Devondale Cultured Salted Butter

30 g Coconut Oil

250 g Philadelphia Cream Cheese

1 Tablespoon Raw Honey

4 x Large Eggs lightly beaten

THERMOMIX:

Weigh your Almonds and Chocolate into Bowl and Blend M/c on Speed 9 5 seconds.

Set aside and add cacao and baking powder mix well.

Without washing bowl place cream cheese ( at room temp), Butter , coconut oil and honey into your bowl.

Blend m/c on Speed 3 , 45 degrees for approx 1 min 30 seconds. Scrape down sides and repeat on 30 second intervals until melted.

Add dry ingredients back into bowl and blend speed 3 for 2 mins adding eggs through m/c hole one at a time.

Place into a lined brownie pan and cook in a moderate oven for 15 -20 mins.

TRADITIONAL:-

Add dry ingredients to bowl with well crushed dark chocolate ( you can blitz into shards with a food processor or stick blender).

Melt cream cheese, honey, butter and coconut oil in microwave – mix well. Add to dry ingredients.

Add eggs one at a time mixing well after each addition.

Bake as above.

To serve make a ganache out of the other half of your block of chocolate and a little cream – melted and mixed together. Pipe or drizzle onto your brownies and place a pecan on each square.

NUTRITOINAL INFORMATION:( Per bite makes 16)

Calories:146  Fat:13.6g Carbs Net:3.2 Protein:3.8