Panna cotta is a popular Italian dessert and means cooked cream. Many panna cotta recipes contain for example milk or half and half in addition to cream. This recipe, however, has only the real stuff: heavy cream. When real vanilla is added to season the gentle creaminess and tangy blackcurrant sauce covers the rich smoothness, you can just forget all the bad things in this world when indulging yourself with this divine dessert.
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Before the summer is totally over I want to publish a lush but simple dessert. Festive combination of strawberries, watermelon and sparkling wine will finish any late summer dinner with style. Hint of vanilla stevia rounds the flavors and adds a smooth finishing touch.
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Lately I’ve preferred to bake a whole chicken rather than chicken filets. Filets are practically free of tasty fat and all other good things which the whole chicken has. What I like most is the crispy, fatty and tasty skin… Yes, I love to eat it but I also know many people who simply throw it away.
This dish is a hearty combination of few simple but appetizing — and healthy — ingredients. A few carefully thought elements create a tasty combination of flavors which are tied together with rich extra virgin olive oil.
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“The best low-carb cookies I’ve tasted so far”, my husband commented, which was quite a compliment considering that he is a hard-to-please-with-low-carb-stuff guy with a major sweet tooth, and I’ve baked dozens and dozens of different types of low-carb cookies during my lifetime.
Through trial and error and a good deal of curiosity in between, I achieved to create a cookie recipe with which I’m really satisfied. Crispy, crunchy, buttery, vanilla, toffee. Need I say more? Oh yes, and to my egg-intolerant friends out there, did I mention that these cookies are egg-free? Oh yes, they are!
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The weather is still warm and beautiful, so I have a good reason to publish another ice cream recipe. This rich and flavorful chilly treat is guaranteed to satisfy your sweet cravings without any insulin rush. The luscious combination of chocolate and cherry is familiar from the Black Forest cake. This time as ice cream, vegan and low-carb. What else can you ask for?
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It’s hard to believe that something this delicious is so simple, and vegan! I usually use tons of organic dairy products, especially heavy cream, but lately I’ve been into coconut milk because of its smooth and naturally sweet flavor.
This succulent dessert — or breakfast — is topped with delicious coconut milk sauce with a hint of vanilla. The sauce consists of a mere two ingredients! Even better, this simple fruit salad is surprisingly low in carbs.
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Creamy Crispy Curry Cabbage — CCCC. Or 4C. Four C-sons. Don’t let the bad jokes prevent you from trying this delicious side dish — it’s a real delish! Serve it with grass-fed chicken for a full meal, or for a little hunger just like that accompanied with some gluten-free low-carb bread and some fresh veggies. Don’t forget to finish the creamy meal with something creamy too, try for example some instant ice cream, or while you are preparing and eating this dish, let the ice cream maker churn some delicious low-carb strawberry ice cream. Yum!
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I bake over and over again these gluten-free, sugar-free low-carb chocolate mini muffins. Usually baked goods made with coconut flour get rock hard when stored, but these muffins stay soft and moist even for few days in a room temperature. I made a lot of experiments until I was satisfied, and now I’m happy to share my best results with you. Here you are, hope you like this recipe as much as I and my family do!
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Here is my favorite summertime drink. Most probably this is a combination of something old, something new, something borrowed and something — well, not blue but pale yellow. All told, it’s simple and wonderfully refreshing in a hot summer day — or night. The weather has been pretty warm for a couple of weeks, so I have had a good reason to gulp down these and fine-tune and test the recipe.
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When making experiments with my 1-2-3 Bread I once brushed the loaf generously with extra virgin olive oil, and sprinkled with unrefined sea salt. The crust was crunchy and deliciously salty. That gave me an idea to try out crackers with the same method — almond flour and eggs, brushed with extra virgin olive oil and sprinkled salt on top.
After few attempts I found the best ratio between almond flour and eggs. Then adding olive oil and salt wasn’t much of rocket science. The result: simple but delicious, very very addictive crackers. Easy to modify as well, of course.
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