This traditional Scottish sweetie is one oh so popular little cake and known under various names including caramel shortbread, caramel shortcake, millionaires’ shortbread and millionaires’ slice. I think the latter two are used because its so rich.
Caramel shortcake is one of my go-to recipes when I want to make a nice cake without a complicated recipe. And I have yet to meet the person who doesn’t love the combination of shortbread, caramel and chocolate!
It’s also one of the recipe that you can adjust to your own taste. Like more shortbread, thicker caramel, dark chocolate (like I used)? Just do it!
To kickstart my day with a power breakfast or for that extra boost of energy during the day, I often prepare myself this nosh. It’s easy, super fast to make, really good for you and no cooking is involved.
Zaalouk is an eggplant and tomato salad from Morocco, easy to prepare and bursting with flavor. The two main ingredients are straightforward: Zaalouk is based on grilled eggplant and fresh, sun ripe tomatoes but you can also substitute them with canned tomatoes. Nevertheless, I think Zaalouk is best when both are in season as the taste will be determined by the quality of the ingredients.
Zaalouk is especially great during the summer as its refreshing taste goes superb alongside grilled meats, fish and veggies. Thanks to its spice blend, Zaalouk is loaded with flavor, and these flavors come through even more when prepared a bit in advance, and the salad stays fresh for up to a week in the fridge. So even if you only cook for yourself or two people, don’t be afraid to prepare a bigger portion of Zaalouk.
This is a great little salad as it is not only super tasty but also versatile as it can be served along a variety of other dishes. It’s easy to make, the hardest part is slicing the carrots.
This Indian carrot salad works great with all kinds of spicy dishes from, you guessed it, India but also from North Africa or even Asia. You can also put it on a sandwich or enjoy it on its own. On top of that, it will fit your slow carb diet!
Streusel cake is very popular in Germany throughout the year but especially in late summer and fall when all kinds of fruit are ripe. This is an easy yet delicious recipe for a German apple pie which doesn’t demand cooking or baking skills!
I layer my streusel cakes with with a variety of fruit, apples or plums for instance and I also like raspberries or even an apple-raspberry mix.
Pesto Rosso (red pesto) is a great recipe even though it might be the lesser known brother of Pesto Genovese (green pesto) named after the Italian city of Genoa. It’s easy, quick to prepare and no cooking is involved.
Originally prepared in a mortar and pestle, this is where the name of this Italian classic comes from. I think making pesto by crushing all ingredients using a pestle and mortar is a great cooking experience and you should do it at least once.
For convenience, however, I tend to use a food processor in this recipe which works fine as well. There are different variations of Pesto Rosso, some use fresh cherry tomatoes, some sun-dried tomatoes. It really depends on the region and also what people like most.
Red or Masoor lentils are a great ingredient when you want to cook something for yourself but have little time. Their cooking time is much less than your average pulse, and they’re a staple in Indian cuisine for all sorts of Dal dishes. They can also be found in North African cuisine and are usually referred to as pink or coral lentils.
Important for slow carb cooking is that about 30% of green lentils’ calories are from protein, and they have the third highest level in protein, by weight, of any legume or nut. Lentils are only topped by soybeans and hemp. Red or pink lentils only contain about 11% of protein.
Nevertheless, lentils in general are an inexpensive source of protein and thus also ideal for vegetarians.
Hummus is a staple among vegetarians, I also eat it a lot when I want to go meat-free for a day only. As the main ingredient of hummus are chickpeas, it is also one of those great slow carb recipes when you’re on a slow carb diet.
This hummus recipe with roasted butternut squash is a nice, slightly spicier, alternative to the traditional recipe. I first heard about the combination of hummus and butternut squash from Gordon Ramsey in his series 100 recipes to stake your life on.
As now is pumpkin season and some of us might even have an abundance of tasty squashes, you should really give this tasty recipe a try. It definitely has the potential to become a staple of your diet plan. It is incredibly easy to make, no real cooking involved, and ready within minutes when you have all your ingredients ready!
There are probably as many German recipes for potato soups as there are people who cook them. One thing is for sure, the basis of each of them are potatoes.
My version is a very basic one, it only needs a couple of ingredients yet has a wonderful rich taste. Perfect for cold and rainy days in fall and winter. You can take this recipe as a basis for your own fancier version, adding other ingredients like bacon, cream, celery and whatever tickles your fancy.
Here is another classic from my collection of German cake recipes. Swabian Plum Cake makes an ideal cake in fall, particularly if you have a plum tree in your garden or access to great plums from a farmers market. And if you don’t get them fresh, you can use canned plums in sirup.
In Germany, we especially like to make this recipe with prune plums.
The days are getting colder and I think autumn is the ideal time of year for making and eating soup. You still get lots of fresh produce at the farmer’s market or you can combine fresh ingredients with frozen vegetables and legumes.
This creamy pea soup with pesto genovese (green pesto) is a variation of Nigella Lawson’s pea and pesto soup as featured in her Nigella Express series, and it really is express. I adjusted a few things in the original recipe to my taste but kept the ingredients very basic.
This soup is also a great addition to your slow carb recipes collection. It’s warm, comforting yet respects what you’re allowed to eat and will get you through the day.
Bavarian bread soup is one of my favorite hearty soups for the colder periods in the year, and it also reminds me of home and the German winter. However, the concept of bread soups is known in several different countries, and recipes range from a very simple way to make use of your stale bread to more sophisticated versions.
As for the history of the bread soup, it was once a popular dish in the periods of fasting. Originally, this soup consists of stale bread, water and fat only. My Bavarian bread soup recipe is a bit of a polished up version of the traditional basic recipe, but doesn’t require overly many ingredients either.
In this rustic dish, these two loves come together and create magic! It’s also one of my favorite slow carb recipes. It’s easy to make and you don’t have to be a chef to put this tasty chicken cacciatore together.
To quickly explain the agreeable-sounding name of this dish: “cacciatore” means “hunter” in Italian. “Alla cacciatora” is a whole category of dishes prepared “hunter-style” which usually involves tomatoes, onion, herbs, often bell-pepper and wine. In the North of Italy they like to cook these dishes with white wine, whereas the South of Italy generally prefers red wine.
If you cook this slow carb recipe, I recommend to use red wine as this stays true to what we’re allowed to use/eat (although I have to say white wine gives this nice fresh citrus touch to the dish).
This is a quick and easy recipe inspired by Nigella Lawson. It only needs one pan, some minor preparation, is quickly cooked yet tickles your tastebuds with complex flavors. It’s also a great recipe for everyone who follows Tim Ferriss’ slow carb diet from his book the Four Hour Body.
As fall approaches heavily in Brittany, here is a new Walnut Cake recipe for a cake ideal to eat on chilly Sunday afternoons.
To make this Walnut Coffee Cake you need:
275 gr of flour
1 tbsp of backing powder or about half a package ~ 3 or 4 gr
150 ml milk
2 medium sized eggs
100 gr melted butter
2 tbsp espresso or any strong coffee
50 gr ~teacup walnuts
50 gr of sugar brown or white and some more for topping
Lubricate your cake pan with grease. In a separate bowl add flour, sugar and backing powder. Mix gently.
Make a second mixture of the eggs, milk, espresso and melted butter and add it to your mix of flour, sugar, baking powder.
In a last step carefully add the walnuts (I slightly pan fried these before in order to obtain a more intense taste) and mingle all ingredients thoroughly.
The cake goes into the oven for about 50 min to 1h at 190°.
For the icing there are different options. You could simple put icing sugar on top, make a caramel from brown sugar or put “Streusel” on top.
To make Streusel, just have a look in the Plum Cake with cinnamon recipe.
Caramel is also easy to make. You simply put butter with some sugar in a pan and let it melt.
Be very careful with hands / arms when you pour the caramel on top of your cake as caramel gets EXTREMELY hot! The second tricky point is to not to let the caramel get too dark or even burnt.
It’ll leave a bad taste…
Enjoy this recipe and tell me about your favorite cake recipes or experiences with baking!
Here for once is a meat dish: stewed lamb leg with vegetables. Best is to take meat from the leg (duh), shoulder or joint. These are not the most expensive parts and by the relatively long stewing they become nice and tender yet stay juicy!
Also, this dish is budget friendly and if you have a kitchen garden with herbs and some vegetables it becomes even more affordable, especially when your celery is growing like mine this year.
Let’s get down to the preparation though. For the taste I wanted to focus on freshness and two main notes: garlic and rosemary (I used them both fresh but you can of course use them dried. In this case you want to reduce the amount of garlic as fresh garlic is less intense than dried one).
Both garlic and rosemary mingle nicely with lamb and potatoes. As other vegetable I used celery but you can take any other vegetable of the season or that you particularly like, always nice are carrots.
First I want to give the lamb pieces and the potato wedges a little bit of color, so I roast them for about 5 minutes in a frying pan with a little bit of vegetable and extra virgin olive oil (we have a higher temperature here and because of that you don’t only want olive oil as it does not stand high temperatures). At the end of this frying process you can add the garlic already but be careful that it does not get brown and therefore bitter. Season with salt and black pepper.
Next step is to arrange the lamb, potatoes, celery, garlic and rosemary in a casserole. Add a good sip of extra virgin olive oil, a little water or broth so that nothing sticks to the casserole and everything into the oven at a relatively low temperature of 160°-180° for about 45 minutes or a little longer depending on how much meat you have and how thick your pieces are.
Optional: you could add a tomato (fresh or canned) to obtain another fruity note to the sauce.
When the lamb comes out of the oven it should be so tender that you almost did not have to cut it with a knife.
All in all, a budget friendly dish and easy dish. You can feed a lot of people with and it’s also good for the cook as you do not have to take care of it a lot as soon as it’s in the oven.