Author: esprit

Eggplant Pizza Recipe

Recipes by esprit

Is there any difference between pizzas or all of them are created to be equally perfect? Let’s make an eggplant pizza and find it out!

As I most recently have a little time, I was looking on the web last week. Looking to find new, intriguing ideas, inspiring dishes that I’ve never used before, to impress my family with. Searching for quite some time unfortunately couldn’t discover lots of interesting things. Right before I thought to give up on it, I discovered this tempting and simple dessert simply by chance. It looked so delightful on its snapshot, that required urgent action.

It absolutely was simple enough to imagine how it is created, how it tastes and just how much boyfriend might enjoy it. Actually, it is rather simple to keep happy the man when it comes to treats. Anyhow, I got into the blog: Suncakemom and then used the simple instuctions that were combined with wonderful photos of the task. It really makes life much easier. I can imagine that it is a slight hassle to take photographs down the middle of baking in the kitchen as you may ordinarily have sticky hands so I highly appreciate the commitment she put in to build this post and recipe easily followed.

With that in mind I’m inspired presenting my own, personal formulas in a similar fashion. Appreciate your the concept.

I was tweaking the original mixture to make it for the taste of my family. I have to mention it was an incredible success. They enjoyed the taste, the structure and enjoyed having a treat such as this during a lively week. They basically asked for more, a lot more. So the next occasion I’m not going to make the same miscalculation. I’m likely to twin the quantity .

This Eggplant Pizza is from SunCakeMom.

Sauce

Pour oil into a pan and caramelize the onions then add the crushed garlic and fry it until it gets fragrant. (Check out the Low Carb Condiments for detailed Tomato Sauce recipe)

Pour the pureed tomato and add basil, oregano and salt then cook it on low heat until about quarter of the liquid evaporates. Add salt to taste.

Pizza base

Slice up the eggplants to desired width. Our favorite is the fine pizza crust that is 0.1″ / 3mm thick. Place the sliced up eggplants onto a parchment papered baking tray and sprinkle some salt on top.

Let the salt drive out some moisture for 10 – 15 minutes.

Place the eggplants into a 480°F / 250°C preheated oven for 10 minutes to pre-bake them. It’s an optional step if we want to get rid of the eggplant flavor for a more pizza like experience. Optionally we can also fry the eggplants in a frying pan.

Topping

Grate the cheese and cut the necessary ingredients up.

Assembly

Spread pizza sauce on top of the eggplants then sprinkle cheese and any additional ingredients.

Place the pizza onto the top shelf of a 480°F / 250°C preheated oven until the cheese gets golden brown for about 8 – 10 minutes.

Tuna Casserole

Recipes by esprit

Is the human race doomed to perish or there’s still time to survive? Let’s make a quick Tuna casserole whilst there is still time!

As I most recently have a little time, I had been looking on the internet a few days ago. In need of fresh, fascinating ideas, inspiring dishes that I have never tasted before, to impress my family with. Hunting for quite some time but couldn’t find any interesting things. Just before I wanted to give up on it, I ran across this delightful and simple dessert simply by chance. The dessert looked so tempting

on its photo, it required quick actions.

It was not so difficult to imagine how it is created, how it tastes and just how much my hubby will enjoy it. Mind you, it is extremely simple to keep happy the guy when it comes to cakes. Anyhow, I visited the webpage: Suncakemom and simply followed the comprehensive instuctions that have been coupled with great shots of the operation. It really makes life rather easy. I could suppose it is a slight effort to take pics in the middle of cooking in the kitchen because you ordinarily have sticky hands so that i genuinely appreciate the time and effort she devote to build this blogpost .

With that said I am encouraged to present my own, personal recipe in the same way. Thanks for the concept.

I was fine tuning the original recipe create it for the taste of my loved ones. I can tell you that it was a great outcome. They enjoyed the flavor, the structure and enjoyed getting a treat like this in the middle of a lively week. They ultimately wanted even more, many more. Hence next time I’m not going to commit the same miscalculation. I am going to multiply the volume to keep them happy.

The original Tuna Casserole Recipe is provided by SunCakeMom

Classic but healthy

Cook pasta by following instructions on packaging. Meanwhile the pasta is cooking carry on with the rest.

Heat oil or butter in a pan and saute diced onion with salt on high heat until glassy / translucent look for about 5 minutes

Add diced celery and carrots and saute them for 5 more minutes then turn the heat to medium and cook it for 5 more minutes.

Add sliced mushrooms and stir fry until the mushrooms collapse about half of their size for about 5 minutes. Add peas and stir fry it for 5 – 7 more minutes. Frozen peas needs a bit more time to get ready but about 10 minutes it should be ready to go.

Mix in cream, pasta tuna then pour everything into a casserole dish.

Sprinkle grated cheddar and Parmesan on top. Some like to add breadcrumbs or panko on top as well but apart from added calories this step has neither nutritional value nor any other advantages of developing additional flavors or texture.

Put it under the broiler on maximum heat until the cheese gets a golden brown color for about 10 – 15 minutes.

Cauliflower Potato Salad

Recipes by esprit

If words matter why don’t we use them wisely? Let’s make this tasty cauliflower potato salad and see why it shouldn’t even exist!

As I lately have a little time, I had been browsing on the internet yesterday. In search of new, interesting tips, inspiring dishes that We have never tested before, to astonish my family with. Searching for quite some time unfortunately could not find too many interesting stuff. Just before I wanted to give up on it, I found this delicious and simple treat simply by chance. The dessert looked so scrumptious on its photos, it called for instant action.

It was simple enough to imagine just how it is made, how it tastes and how much my hubby is going to like it. Mind you, it is extremely simple to delight him in terms of puddings. Yes, I am a blessed one. Or maybe he is.Anyhow, I went to the blog: Suncakemom and then used the detailed instuctions that had been combined with superb pictures of the task. It just makes life rather easy. I could imagine that it is a slight effort to take pics in the midst of baking in the kitchen as you may usually have sticky hands so that i genuinely appreciate the commitment she placed in for making this post .

With that in mind I’m empowered presenting my own recipes in the same way. Many thanks for the idea.

I was tweaking the initial formula to make it for the taste of my loved ones. I have to tell you it turned out an awesome outcome. They loved the flavour, the overall look and loved getting a treat like this in the midst of a lively workweek. They basically wanted lots more, a lot more. Hence the next time I am not going to make the same mistake. I am likely to multiply the amount .

Many Thanks to Suncakemom for the inviting Cauliflower Potato Salad.

Overkill

Hard boil the eggs and take cauliflower into small bite sized florets or slice it up. Add some oil into a pan and on medium to high heat roast the cauliflower both sides until golden brown for about 5 minutes.

Make mayonnaise. (If in doubt check out how to make mayonnaise at the Low carb condiments).

When the eggs are done remove the eggshells and cut the eggs up then put all the ingredients into a bowl. Mix everything carefully together. 180°C oven and bake it until its top is getting a lovely golden brown color, for about half an hour.

Let it cool a bit then slice and serve.

Cloud Bread Keto

Recipes by esprit

Do we really need bread or only our habits make us cling to our past? Let’s whip up this cloud bread as a requiem for a breaded life!

As I most recently have a little time, I had been searching on the internet a few days ago. Attempting to find new, fascinating ideas, inspiring dishes that I have never used before, to impress my loved ones with. Searching for a while yet couldn’t come across any interesting stuff. Just before I wanted to give up on it, I stumbled on this delicious and simple treat simply by chance over Suncakemom. The dessert looked so yummy on its pic, it required instant actions.

It absolutely was not difficult to imagine how it is created, its taste and how much boyfriend will enjoy it. Mind you, it is very easy to keep happy him in terms of treats. Anyhow, I went to the blog and then followed the detailed instuctions that have been combined with great pictures of the task. It just makes life much easier. I could imagine that it is a slight inconvenience to shoot photographs in the middle of cooking in the kitchen because you normally have gross hands thus i genuinely appreciate the time and energy she devote to make this blogpost and recipe conveniently followed.

With that said I’m encouraged presenting my very own dishes in a similar fashion. Many thanks for the idea.

I was tweaking the original recipe to make it for the taste of my family. I’ve got to mention it had been an incredible success. They loved the flavor, the thickness and enjoyed having a sweet like this in the middle of a busy workweek. They ultimately requested lots more, many more. So the next time I’m not going to commit the same miscalculation. I am gonna twin the volume to get them pleased.

This was inspired by Cloud Bread Keto from SunCakeMom

Separate the eggs.

Add cream of tartar or lemon juice to egg whites and beat until hard peaks form.

Beat egg yolks with cream cheese, salt and optional seasonings and coloring.

Gently fold the firm egg whites into the yolk mixture.

Spoon ⅓ cup portions of the foam onto the parchment paper lined baking tray and spread into even 3″/10cm circles, ¾” / 1cm high if possible. Make sure to leave space around each circle.

Bake them in a preheated 300°F / 150°C oven until they get a golden brown color for about 15 – 30 minutes. It may be brittle when it is hot out of the oven but it will soften up when cools down. The center should not jiggle when shaken.

Chicken Provencale Recipe

Recipes by esprit

Are traditions define us or is it the other way around? Let’s discover traditional flavors of France by making a Chicken provencal!

As I most recently have some time, I had been searching on the web the other day. On the lookout for new, intriguing thoughts, inspiring meals that I have never used before, to impress my family with. Looking for quite some time unfortunately could not discover lots of interesting stuff. Just before I thought to give up on it, I ran across this delightful and simple treat simply by chance over Suncakemom. The dessert looked so delightful on its snapshot, that called for quick action.

It was easy to imagine just how it is made, how it tastes and how much boyfriend might like it. Mind you, it is very simple to keep happy the man when it comes to treats. Yes, I am a blessed one. Or possibly he is.Anyhow, I got into the blog and followed the precise instuctions that had been combined with superb pics of the process. It just makes life much easier. I can suppose it is a bit of a inconvenience to shoot photographs in the midst of baking in the kitchen as you may most often have gross hands so I seriously appreciate the commitment she placed in to make this post and recipe conveniently followed.

Having said that I am inspired presenting my own, personal formulas in a similar fashion. Many thanks the idea.

I was fine tuning the main recipe create it for the taste of my family. I can mention that it was a terrific outcome. They prized the flavour, the thickness and enjoyed having a treat like this in the midst of a stressful workweek. They quite simply wanted lots more, many more. Hence next time I’m not going to make the same mistake. I am going to twin the volume to make them pleased.

Chicken Provencale was first baked by SunCakeMom

Beginner

Prepare the herbs and vegetables necessary for the dish. Use as many fresh herbs as possible for best flavor and substitute with dried ones if necessary.

Heat oil in a pan, add chicken, salt and black pepper.

Sear both sides of the chicken on medium to high heat until golden brown.

Add shallots, garlic, cherry tomatoes, olives and the provencal herbs mixture.

Pour in the white wine or water and bring it to boil.

If we used an oven proof dish then place the lid on an put the whole thing into the 400°F / 200°C preheated oven for about half an hour. If we haven’t started out with an oven proof dish, just poor the whole thing over into one, it will be just as good.

Russion Tea Cake Cookies

Recipes by esprit

Do we choose our names or the name chooses us? Let’s make some Russian Tea Cake and see if it was happier with another one!

As I most recently have some time, I had been looking on the web the other day. Trying to get fresh, exciting thoughts, inspirational meals that We have never used before, to astonish my family with. Hunting for a while yet couldn’t discover any interesting things. Just before I thought to give up on it, I stumbled on this yummy and simple dessert simply by chance. The dessert seemed so scrumptious on its photo, that required fast actions.

It was not so difficult to imagine just how it is created, how it tastes and just how much boyfriend will love it. Actually, it is quite simple to keep happy the guy in terms of desserts. Anyways, I got into the site: Suncakemom and followed the detailed instuctions that have been combined with superb photographs of the process. It just makes life rather easy. I can imagine that it is a slight effort to shoot photos down the middle of cooking in the kitchen as you may will often have gross hands so I sincerely appreciate the hard work she put in for making this post and recipe conveniently implemented.

That being said I am inspired to present my personal recipe in the same way. Many thanks for the concept.

I was fine tuning the main mixture create it for the taste of my loved ones. I have to say it turned out an awesome success. They loved the flavour, the overall look and loved getting a sweet like this in the midst of a hectic workweek. They quite simply wanted lots more, more and more. So next time I am not going to commit the same mistake. I am gonna double the volume to make them pleased.

This Russian tea Cakes is from SunCakeMom.

New school – Keto

Chop the nuts to convenient size. We can use a mixture of nuts or our favorite one.

Add flour, butter, half of the sweetener, vanilla extract, salt and the chopped nuts into a mixing bowl.

Knead everything together.

Roll the dough into a log so it will be easier to measure out similar sized balls.

Measure out the desired sized balls. We like walnut sized balls that are about 0.7 oz / 20g.

Roll the dough into balls then place them onto a parchment lined baking tray.

Place them into a 375°F / 180°C oven until golden brown spots start to appear on them for about 30 minutes. Later they will be a bit more forgiving but now handle them with care.

Spread the other half of the powdered sweetener on a tray and roll the hot balls into until all sides are covered.

Sift a bit more powdered sweetener over the cookies then serve.

Cauliflower Potato Salad Recipe

Recipes by esprit

If words matter why don’t we use them wisely? Let’s make this tasty cauliflower potato salad and see why it shouldn’t even exist!

As I recently have some time, I was looking on the internet last week. In search of new, fascinating ideas, inspiring meals that I have never tasted before, to treat my family with. Searching for a while yet could not come across too many interesting stuff. Just before I wanted to give up on it, I ran across this fabulous and simple treat simply by chance. The dessert seemed so scrumptious on its pic, that called for quick actions.

It had been simple enough to imagine how it is created, how it tastes and just how much boyfriend will want it. Mind you, it is rather simple to delight the guy in terms of treats. Anyway, I went to the webpage: Suncakemom and then used the step by step instuctions which were accompanied by superb images of the operation. It just makes life quite easy. I can suppose it is a slight inconvenience to take photographs in the midst of baking in the kitchen because you most often have gross hands therefore i highly appreciate the hard work she put in to make this blogpost .

Having said that I’m inspired presenting my personal recipes in a similar fashion. Thanks for the idea.

I was tweaking the initial recipe create it for the taste of my loved ones. I have to tell you it had been an awesome success. They loved the flavor, the thickness and loved having a treat such as this during a hectic workweek. They ultimately wanted lots more, more and more. So next time I’m not going to commit the same mistake. I am likely to twin the volume to keep them pleased.

Cauliflower Potato Salad Recipe credit goes to Suncakemom.

Advanced

Hard boil eggs and take cauliflower into small bite sized florets or slice it up. We can simply slice it up that will make it easier to prepare. Add some oil into a pan and on medium to high heat roast the cauliflower both sides until golden brown for about 5 minutes.

We can use the oven too but mind that it would take about 30 minutes at 400°F / 200°C.

When the eggs are done, remove the eggshells and cut the eggs up then put all the ingredients into a bowl. Mix everything carefully together.

Raisin Bread

Recipes by esprit

How long has an idea grown before it pops out successfully? Let’s make Cinnamon Swirl Bread that’s growing with us for centuries!

As I recently have some time, I had been browsing on the internet yesterday. On the lookout for fresh, fascinating ideas, inspiring meals that We have never used before, to astonish my loved ones with. Searching for a long time but could not come across too many interesting stuff. Just before I thought to give up on it, I came upon this scrumptious and simple dessert simply by luck over Suncakemom. The dessert looked so tempting

on its pic, it called for fast action.

It absolutely was easy to imagine just how it is made, its taste and how much my husband might like it. Mind you, it is quite easy to please him when it comes to puddings. Anyways, I went to the website and simply followed the detailed instuctions that have been coupled with impressive pictures of the process. It just makes life less difficult. I can imagine that it’s a bit of a inconvenience to shoot photos down the middle of baking in the kitchen because you normally have sticky hands thus i pretty appreciate the commitment she devote to make this blogpost and recipe conveniently implemented.

With that in mind I am empowered presenting my own, personal formulas in a similar fashion. Many thanks the thought.

I was tweaking the main recipe to make it for the taste of my family. I have to mention it had been an incredible outcome. They enjoyed the taste, the overall look and enjoyed getting a sweet such as this during a stressful week. They ultimately demanded more, many more. Hence the next occasion I’m not going to make the same mistake. I’m gonna multiply the amount .

This is based on the Raisin Bread from SunCakeMom

In a large bowl add the flour, eggs, butter, yeast and milk.

Knead them together until the dough gathers into a ball.

Put half of the dough into another bowl, cover it and put it aside in a 68°F – 81°F / 20°C – 27°C place to rise.

After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.

Take the dough out onto a lightly floured surface. The recipe is for 2 rolls and will need to divide the dough into 4 possibly equal parts.

Roll two of the dough out to the size of our baking tin.

Then roll it out in the other direction about 4 times as much.

Filling

Cut the fruits and chocolate to the size we like them best.

Cream butter, cinnamon and optional sweetener with an electric beater.

Assembly

Spread half of the buttery cinnamon on top of one of the dough then sprinkle half of the dried chocolate on top.

Place another dough on top. It doesn’t have to be pretty and luckily the dough will allow us plenty of adjustments one placed on each other.

Roll it up gently. It doesn’t have to be tight.

Sprinkle on some water then cover the dough with a cloth and put it back to a 68°F – 81°F / 20°C – 27°C place for 30 – 60 minutes to rise again.

Once it’s risen, beat egg yolk and a brush it on top.

Put the dough into a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about half an hour.

Let it cool a bit then slice and serve.

Swedish Meatballs Sauce

Recipes by esprit

Should we listen to our gut to pick our meal or think over our choices carefully? Let’s try some Swedish meatballs while pondering!

As I currently have a little time, I was looking on the internet last week. Trying to find fresh, intriguing ideas, inspiring dishes that We have never tried before, to astonish my loved ones with. Searching for a long time yet could not discover too many interesting things. Right before I wanted to give up on it, I came upon this yummy and simple treat by accident on Suncakemom. It looked so fabulous on its photo, it called for urgent action.

It was not difficult to imagine how it is created, how it tastes and just how much boyfriend will like it. Actually, it is extremely easy to impress him in terms of cakes. Yes, I am a blessed one. Or possibly he is.Anyway, I got into the page and then followed the detailed instuctions which were accompanied by superb graphics of the operation. It just makes life much easier. I could imagine that it’s a bit of a inconvenience to shoot photos down the middle of cooking in the kitchen because you most often have sticky hands so I genuinely appreciate the hard work she put in to make this post and recipe easily implemented.

That being said I am empowered presenting my own, personal recipe similarly. Many thanks for the idea.

I had been tweaking the original recipe to make it for the taste of my family. Need to say it had been a great success. They enjoyed the flavor, the structure and loved getting a treat like this in the middle of a hectic week. They basically asked for more, a lot more. Thus the next occasion I am not going to commit the same miscalculation. I am gonna multiply the quantity to make them pleased.

For more Swedish Meatballs Sauce check out SunCakeMom

Meatballs

Place all the meatball ingredients into a big bowl.

Work everything together by hand.

Make walnut sized meatballs. If the meatballs doesn’t seem firm enough place them into the fridge for an hour or two and quickly rework them before frying.

Brown the meatballs on medium to high heat on all sides.

If short on time just finish them off in the frying pan.

Add browned meatballs to an ovenproof dish, cover and bake them in a 350°F / 180°C oven for about 30 minutes.

Cream sauce

On medium heat melt butter in a pan.

Whisk in the rest of the ingredients one after the other. Only start adding the next ingredient once we have a completely worked the previous one into the sauce.

When all the ingredients are in, lower the heat and simmer until the sauce thickens. Mind that it will thicken further up as it cools. The keto variety will be like butter in the fridge.

White Pizza

Recipes by esprit

Run out of pizza sauce or life lead to a road unexplored? Make the best of white pizza with or without sauce!

As I recently have some time, I was surfing on the internet last week. On the lookout for new, exciting tips, inspiring dishes that I’ve never tried before, to delight my loved ones with. Searching for a long time unfortunately couldn’t come across too many interesting stuff. Right before I thought to give up on it, I stumbled on this delicious and easy dessert simply by accident at Suncakemom. It looked so delicious on its photo, that required immediate actions.

It absolutely was not so difficult to imagine the way it is made, its taste and just how much my husband is going to love it. Actually, it is extremely simple to keep happy him when it comes to cakes. Yes, I am a lucky one. Or maybe he is.Anyhow, I got into the webpage and used the precise instuctions that have been coupled with superb images of the method. It really makes life less difficult. I could suppose it’s a bit of a effort to take snap shots down the middle of cooking in the kitchen as you may usually have gross hands and so i seriously appreciate the commitment she devote for making this post and recipe easily implemented.

With that said I’m encouraged to present my own, personal recipes in a similar way. Many thanks the concept.

I was fine tuning the initial formula create it for the taste of my loved ones. I must tell you it was an incredible outcome. They prized the flavour, the overall look and loved getting a delicacy like this in the middle of a stressful workweek. They ultimately demanded more, many more. So next time I’m not going to commit the same mistake. I am gonna multiply the amount to keep them delighted.

This White Pizza Sauce was first posted on SunCakeMom.

Starter

Making a starter is not absolutely necessary but it will provide a more complex flavor for the dough. Combine flour, water and the yeast in an airtight container and put it into the fridge for 4 – 6 hours. It will double in size so choose a big enough box.

Dough

Measure flour into a kneading bowl and sprinkle fresh yeast on top. No need to dissolve the yeast.

Pour in the olive oil and at least half of the water.

Add the starter in too. It tends to stick to the box but mixing it with some flour from the bowl will help salvage every bit without much effort. If starter is not used, just add the equivalent amount of flour and water to the bowl.

Knead the dough until it comes together gradually adding the remaining water and the salt. We are after a sticky humid dough as we are going to bake the pizza in a low temperature home oven. Flouring our hand will prevent the dough to stick to it.

Cover the dough and place it to a 68°F – 81°F / 20°C – 27°C corner to raise.

It could take anything from 40 – 90 minutes depending on the temperature to double in size.

Take the dough out onto a floured surface.

Separate it into two and shape the dough into elongated forms for easier measuring.

Cut the dough up into 6 equal parts that will results 8 oz / 230g pizza dough.

Sprinkle a bit of water on a cleaned surface then flour our hands.

Roll balls from the dough. Check out how to roll dough

Place the rolled dough onto a floured surface and sprinkle water on top.

Cover it with a kitchen towel then sprinkle water onto the kitchen towel too. If we are lucky, this will prevent the dough sticking to it. Alternatively we can use a high walled container with a lid, anything that will let the dough rise while not letting it to dry out.

Place it into a 68°F – 81°F / 20°C – 27°C corner again for 60 – 90 minutes until it doubles.

Dust a spatula with flour and take a dough off the tray.

Place it onto a floured working surface upside down then flour the top of the dough and our hands too.

Start shaping the pizza by pressing down the top of the dough by moving from one side of the dough to the opposite. Check out How to shape a pizza!

Create the side of the crust by leaving out a ½” / 1cm part of the dough down along the side of the crust.

Press down gently the middle the second time.

Flip the dough then repeat the shaping process on this side too.

It’s time to give the dough its final shape. Hold the dough still with one hand while grabbing the dough with the other and stretching it mildly about double of the original size.

Rotate the dough a quarter and stretch that side as well.

Repeat the turning and stretching until the desired size is achieved. A 10″ / 30cm size pizza can easily achievable with this method. Alternatively use a rolling pin.

Spread about 2 tablespoons sour cream on top of the dough.

Sprinkle some grated cheese, sliced bacon, and sliced fresh mozzarella.

Sprinkle over some crucial red onion and the white pizza is ready to slide onto the pizza peel. Don’t forget to sprinkle flour onto the pizza peel so it won’t stick.

Slide it onto a baking steel or preheated metal tray.

Place the dough into a preheated oven at maximum temperature which means 480°F / 250°C in most cases for about 6 – 8 minutes. Turn around the pizza after 4 minutes if necessary.

Slice it up and serve!