Sometimes you need dinner to be easy and fast to cook, besides being tasty and healthy. Tonight was a night like that for me…
Minced chicken is quite a bland product, not something that makes a statement by itself… But, that is what makes it perfeckt because you can load it up with all kinds of flavours and the minced chicken accepts it all 🙂
Last week I wanted to make patties with minced chicken and I decided to go all in flavour wise. I loaded the chicken with sundried tomatoes, fetacheese, fresh thyme, lemon zest, garlic and spring onions. And they were delish!!! But I’m sure they would have tasted just as good, or at least nearly, if I would have omitted one or more of the extras, so give them a try even if you don’t have everything on hand!
I recently got a whole bag of apples from my nice neighbour so I have made apple pies using the pie dough from this recipie but yesterday I was in the mood for something different. I made an apple cake and it was delicious! So here is the recipie!
I don’t know if you use these cork trivets from IKEA? In Sweden you will find them in almost every household. IKEA has sold them for ages, they are handy and durable, and they have always been really cheap you can replace them when they get dirty.
Downside is they aren’t that stylish… Lately I’ve been seeing crochetet covers for these trivets on Pinterest and I decided to make one that matches my Mandala Style Placemats.
A trivet with a cover would make a very nice gift or christmas present and since the trivets are 3,99 $ for three (and probably just as cheap in all countries that have IKEA), this project doesn’t ruin you. So here is the pattern!
I went to IKEA yesterday and bought a really cool lamp that opens and closes! I came home late and was to tired to write about my food that day.
And also, I forgot to buy eggs, that is not a good thing during an eggfast 🙂 I had 2 raw eggs and 3 boiled ones in the fridge.
For dinner I just deviled 2 of the boiled eggs and that made a fullfilling dinner. Can’t remember what else I ate yesterday except for my usual lunch omelette.
Today I used the 2 raw eggs to make today’s lunch omelette. I wanted to bring the last cooked egg to work as “emergency food” wich left me with no eggs for breakfast.
So I made bullet tea, 1 + 1/4 cup of hot tea mixed with 2 tblsp cocnut oil, mixed with a hand mixer.
For dinner I made vanilla crepes with cinnamonbutter, sooo good! And they looked just like regular crepes! The only thing was that they broke a bit when flipping but I can live with that.
This is definitively a new weekend breakfast dish even after eggfast!
I was inspired by this recipie but changed the spice and made a smaller batch. This is my version:
Vanilla crepes with cinnamonbutter, 1 serving
- 3 eggs
- 5 ½ oz (or 0,75 dl) philadelphia cheese
- 1/4 tsp vanilla powder
- butter or ghee for frying
- 1 heaped tsp cinnamon
- barely 1 tsp sweetener, I use birch xylitol
- 2 tblsp softened butter
Whisk eggs, cheese and vanilla powder until totally combined. I used my mixer. Let the batter rest for 5 minutes.
Mix cinnamon and sweetener. Then blend the cinnamon mixture with the softened butter, but save a little of the cinnamon mixture to sprinkle ontop of the crepes.
Let a dollop of butter or ghee melt in a frying pan on high heat. Pour a fairly thin layer of batter in pan. Fry until batter is set ontop, flip and fry a bit longer. Place on a plate and continue the same way until all batter is used.
I got 2 large crepes and a baby but I thin my first one was too thick.
Spread your cinnamonbutt er on the creps and roll them. Sprinkle with reserved cinnamon mixture. Done!
Day 2 of my eggfast has been quite pleasant. My brain was a bit slow in the afternoon but that passed after dinner. I was so full this morning I skipped breakfast.
This is what I have been eating today:
1 egg before noon
1 omelette made with 2 eggs, filled with some bulgarian white cheese and fried with 1 tblsp ghee for lunch
1 egg in the afternoon
½ squeesed lemon in water for vitamin C
5 cups of tea with ½ tsp of coconut oil in each.
This makes a total of 6 eggs, 4 servings of fat and way less cheese than allowed.
Maybe I will have some cheeserolls with butter as a snack in front of the tv later.
2 cheese- and eggpuffs for dinner, recipie follows.These cheese- and eggpuffs were delicious! Next time I make them I will bake the eggwhites for a couple of minutes before adding the yolks to get the yolks more runny
Cheese- and eggpuffs 1 serving
- 2 eggs
- 2/3 cup of grated cheese of choice, I used parmesan
- salt and pepper
- 2 tbsp butter
Set oven to 450 degrees.
Separate yolks and whites.
Whisk whites stiff.
Gently fold in cheese and salt and pepper.
Divide batter on a baking tray covered with parchmentpaper. Make a well in each heap that can hold the yolk.
Either you add the yolk now or you bake the whites for a coulple of minutes before adding them.
Bake for 6-8 minutes until puffs have puffed up and they have a nice golden colour. They will shrink a bit when they come out of the oven.
Let some butter melt ontop of the puffs. Enjoy!
As I was staring into my fridge, looking at a packet of bacon, a piece of feta cheese and some vegetables in need of TLC I started thinking about a turkish dish with eggs cooked in an onion-tomatoe sauce I have wanted to try for some time. Why not try to do something like that with my ingredients? The result was delicious!
I have just added a new cool feature to my blog that I am really happy with! At the bottom of all my posts you will now find a button that says Print and PDF. Click it and you will get a printfriendly version of the page that you can print, save as a PDF or email to someone. You can even really easily edit out any text you find unnecessary. This is perfect for recipies and crochet patterns!
This feature comes from Printfriendly.com and you can use it to get a printfriendly version of any homepage you find online. It is really easy and totally free of charge. Let me show you how!