Sometimes you need dinner to be easy and fast to cook, besides being tasty and healthy. Tonight was a night like that for me…
I use nut butter every day for my breakfast egg chai and I used to make plain hazelnut butter. But then I read somewhere that you can mix nuts and seeds and toast them lightly before making the nut butter. It made a huge difference, so, so tasty!
To make fish cakes is an excellent way to use frozen fish! Frozen fish tends to be quite dry when you cook it and mixing it up with eggs and flavours hides this. I made me some fish cakes last week and since I still had half a bunch cilantro sitting in my kitchen I went with asian style flavours.
Since the theme was asian I used cocnut cream instead of dairy cream. The coconut cream is the thick stuff in a can of coconut milk with no additatives that you can scoop out if you don’t shake the can before opening. Use the water left in the can for Hot Coconut Eggcocoa.
Laab is a Thai salad. But this salad doesn’t contain veggies, it is a meat salad! It consists of fried minced meat mixed with a pungent herb dressing, soo tasty!
The meat can be chicken, pork or beef. I used a mix of pork and beef this time.
Traditionally you would find ground, roasted rice in a laab. For a low carb version we use ground roasted peanuts instead. Peanuts are common in thai cooking but if they are too high in carbs for you, supbstitute for roasted almonds, like these.
I really love thai food! I even took a thai cookingclass a couple of years ago during a holiday in Hua Hin, Thailand. It was a great experience, we went to the local market to shop our groceries before heading to our teacher’s house to cook together. Here is a link to to the school.
Thai food is all about balance between salty, sour a nd sweet, often with an addition of hot. The holy trinity in thai cooking is fish sauce, lemon/ lime and sugar. Thai lemons are not like ours and there is no consensus in whether they are best substituted with our lemons or lime so do as you please, or use whatever is lying around the house.
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Remember this post with Asian Baked Salmon with Mayo?
I decided to cook the original recipie for dinner last friday and share it with you. My friend Tina has cooked this for me, and she got the recipie from her mother Nina. Thanks for a great recipie Nina!
This is something you whip up in no time, so it is perfect for a friday night dinner after work!
Continue reading “Baked salmon with dill, lemon and mayo by Nina!”
I don’t know if you have thought of this but there are never any garlic cloves in my pictures. Instead you can from time to time spot a beige- brownish purée here and there.
The reason for this is that I make a delicious roasted garlic purée wich I use instead of fresh garlic. I can’t remember where I learned to do this so I will just share the method with you.
When a recipie calls for 1 garlic clove I just add a teaspoon of purée.
Do you remember this post DIY Almond milk? When writing it I promised to show you what to do with the left over almond fibres and now the time has come!
These fibres make for world class Low Carb breadcrumb substitute! They look like breadcrumbs and they have a good ability to soak liquid. I use them everywere I would have used bread crumbs before this WOE.
I have tried to bread with almond flour before but it tends to come off in the pan. But when I made breaded filets of chicken with chili butter and mashed broccoli (recipie post in the making) with the almond fiber breadcrumbs it stuck to the filets and the coating was really crisp and delicious!
A couple of weeks ago I ate baked salmon covered with dill and mayo at a friend’s house and it was delicious! I had no idea you could bake mayo but it worket fabulous!
So last night when she came to my house for dinner I decided to try making her salmon with an asian twist, and o’boy, what a brilliant idea! 🙂 I will certainly cook this dish many more times!
