Cauliflower Pizza Base

You Need

  • A small Cauliflower, grated.
  • Processed Cheese, grated but its quantity depends on volume of cooked cauliflower.
  • One Egg.

After grating the cauliflower, wash them. Use a large strainer with plastic mesh under a tap. Then using a small plate compress the cauliflower till you squeeze out as much water as possible.

Cook the Cauliflower on high to medium heat. Till it stops steaming. Be careful. We only want to dry it up. Don’t let it caramelize.

Combine the cauliflower with grated cheese and one egg. Ratio of cheese to cooked cauliflower is 1:2.

Mix well. Spread it out on a parchment paper. Make it into any shape but keep its thickness even. 80 mm or less is an ideal thickness.

Bake at 180 C for about twenty to thirty minutes. Look for a slight browning on the top. Last three mins with only top heat at 220 C.

Remove the base but do not switch off the oven. Let the base cool a little. Add preferred sauce and topping. Some more cheese and bake for around ten mins at 180 C.

Enjoy a guilt free low carb treat.

Poaching Eggs

Boiling eggs is easier. But Poaching eggs is almost as easy, while giving an incredibly beautiful work of art.

Use a slightly thicker bread as the base. Butter it well. Your excuse is that it will hold the egg in place. The reason is that butter makes everything better.

Get water to a boil. Reduce the heat. There should be no bubbling action when you immerse the egg. Crack an egg into a small dish. Pour in the egg.

You can only do one egg at a time.

Three minutes later remove the egg using a spoon that will allow the water to drain out.

In the water you will find some white threads. Don’t worry. You can use the same water for the next egg as well.

Sprinkle seasoning of your choice.

A well poached egg will have a slightly runny yolk. But it should have thickened enough that it does not drip out of the bread.

Enjoy.

Souffle

The creamy mushroom and spinach was really good. But it needed just a little touch of style into it. So saved a little and made a simple Souffle.

All it needed was an egg white and some time.

Now most videos and recipes would show you a brilliant peak but that is something that lasts just a few minutes. This is a simple and honest dish made for fun.

Beat an egg white till it’s fully opaque. You can beat it till its able to hold shape even when you invert the dish and your hand falls off. Or you can beat it till it looks like its full of air.

Fold in the creamy mushrooms and spinach. Either use a proper silicon spatula or just use a plain old steel spoon and just mix without breaking too many air bubbles.

Into a buttered ramekin and then it goes into a preheated oven at 180C for 20 mins. My  Souffle started rising after 18 mins. So I gave it an extra 10 mins. Which make a total bake time of 30 mins.

It rose approximately 4 centimeters. The picture was taken within 3 mins. After slightly burning our tongues, we finished it in less than 2 mins.

Spinach Eggs

You need

  • Spinach, cut into thin long strips.
  • Butter
  • Garlic paste
  • 3 Eggs

Melt butter, add Garlic paste. It will take it just a minute to cook. Take a little spinach and rub it into the garlic paste. Add in all the spinach. Cook between medium and high heat. Use a silicon spatula. Keep squeezing the spinach to force out all the water.

When it’s dry, season with salt and remove.

Add butter in the pan. Most people like to beat eggs in a bowl and then add to the pan. But that is a pale yellow liquid with no texture.

Instead on the moderately hot pan add the eggs. Make a tiny slit on the yolks. Swirl the pan around. The result will have a much better look and texture.

When the yellow starts setting, place the spinach in a line. Flip the corner to cover the spinach.

Enjoy.

Egg and Banana Pancakes

You need:

  • A ripe banana.
  • Two eggs.
  • Pepper or any powdered spice.

Mash the banana. Whisk in the eggs. You can either blitz it into a smooth puree or leave a few small pieces of banana. I prefer the latter as it’s lesser work and creates tiny flavor bombs.

On a moderately hot non stick pan, drop a little butter and then pour the batter. Let it brown a bit on the base. As the top starts to set, sprinkle a healthy dose of pepper on half the pancake. Close the pan cake by using a thin spatula. Get off the stove. Lightly press in the top so that the soft middle is squeezed in. This will also make the pancake strong enough to fully flip over.

Serve a super yummy and very healthy breakfast.

Microwave Eggs

You need:

  • A microwave safe mug or ramekin.
  • A pinch of butter.
  • Two eggs.

Butter the ramekin. Crack in two eggs. Break the yolks and mix them in very carefully. Use very little force and do it for less than a second or two. We don’t want to get air inside. If air gets in then it will explode and make a mess.

Microwave for a min. It’s best if you use vented microwave cover on top of the dish.

Two eggs take a minute in my 700 watt microwave. Individual cooking times may vary. When time runs up, very carefully check the eggs after letting them cool for about 4 mins. If there is a little liquid, microwave again for about 15 seconds and check.

To make a good sandwich, cut the eggs into two rings. Bread, egg ring, cheese, egg ring, bread.

Ketchup if you like it.

Enjoy.

Olive Oil, Sour Cream and Whole Wheat Cake

Olive Oil Sour Cream Whole Wheat Cake (1)

I love to experiment with food. Sometimes they work out, sometimes they are an embarrassment. But they are all a valuable lesson in my food journey.

This is an experiment that was quite good. My strongest critic a.k.a The Wife asked for two extra slices and that means a lot.

There are only portion sizes because I did not measure anything. This is a big issue with baking but sometimes I take the liberty to just eyeball the quantities and it works. Also I would like to emphasize that we should never be afraid of the oven. Its not a big mystery box that punishes any small mistake.

While cakes are best made with Maida, I used Whole Wheat flour. This makes the texture dense but I had no Maida at home and don’t really mind this. If you want a lighter cake use Maida.

Took about 50 grams of sour cream and added 4 tablespoons of extra virgin olive oil. Blended them into a smooth paste:

Olive Oil Sour Cream Whole Wheat Cake (7)

Then added into this two eggs and the juice of one lemon. Blended this into a smooth airy paste.

Meanwhile took about one cup of whole wheat flour, half a cup of icing sugar and a teaspoon of baking powder. Used to whisk to break up lumps and mix them well:

Olive Oil Sour Cream Whole Wheat Cake (6)

Combined both the dry and wet ingredients and it resulted in a slightly thick but smooth paste.

Lay this down into a bread tin lined with butter paper. I was not sure about the cake. There was always the fear that it will not come out smoothly but my fear turned out to be unfounded.

Baked for 30 minutes at 180 degrees Celsius and then brushed milk on the top. Baked another 15 minutes and tested by pricking in a tooth pick.

Some icing on this cake would have made it really standout. A little cinnamon powder would have helped elevate its flavor to a different dimension.

But overall am very happy with the end result.

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