The best cauliflower pizza crust | Cauliflower dishes #2

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I can finally say I’ve mastered the technique to make the perfect cauliflower pizza crust. I’ve tried so many different ideas, changing a bit here and there, willing to get a version that doesn’t fall apart.

Today I’m proud to say I’ve achieved that! This is the BEST Cauliflower Pizza Crust EVER! This crust is perfect and simply has the best texture and flavour you can imagine. Put your fork on the side and embrace a delicious slice of pizza with your hands. 🙂

Ingredients
  • ½ head of cauliflower, shredded
  • 2 cups of water
  • 2 tablespoons of cream cheese
  • 2 eggs
  • 1 teaspoon of salt
  • Black pepper to taste
Directions
  1. Add water and shredded cauliflower in a pan. Once it starts boiling, cook for 3 minutes.
  2. Turn off the heat and let it cool down.
  3. After the cauliflower has cooled enough – like lukewarm temperature, strain the liquid out placing it on a cheesecloth or a thin tea cloth, squeezing very well. Squeeze it until you can’t see any drops of water coming out of it. Nobody likes a soggy crust!
  4. Next, add the strained cauliflower together with the rest of the ingredients to a medium bowl and mix everything until well combined.
  5. Place a baking sheet on a pizza tray and pour the batter over it. Use a spoon or spatula to make it even and in a circular shape.
  6. Bake the crust for 20 minutes at 180C (356F).
  7. It’s done! You can top your crust with any filling you like, here I added tomato sauce, mozzarella cheese, black olives, and cherry tomatoes. Pizza time! 🍕

Are you also a cauliflower lover?
If so, check out here all amazing recipes we have with cauliflower. 🙂

Stir-fried cauliflower rice with eggs | Cauliflower dishes #1

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I totally love ❤️  cauliflower, such a versatile veggie. I cook with it all the time, always making something different and delicious. That’s why I’ve decided to create 4 videos with yum recipes using cauliflower, and this is the first one: Stir-fried cauliflower rice with eggs.

Stir-fried rice with eggs is one of my favourite Asian dishes, and although I eat regular rice on a few occasions, having a replacement for it would be amazing. Having said that, I’ve created this version using cauliflower rice instead, and the result is spot on!

This recipe serves two people and you can change a bit adding other veggies, or maybe season it differently. I usually add carrots and capsicum. YUM!

Ingredients
  • 5 eggs
  • 3 teaspoons of sesame oil
  • 2 tablespoons of extra virgin olive oil
  • 4 cups of cauliflower rice 
  • 1 cup of frozen peas
  • 1 cup of spring onions, finely chopped
  • Salt and black pepper to taste
Directions
  1. Heat olive oil in a wok or large frying pan. Then add the riced cauliflower and stir-fry for about 4 minutes.
  2. Next, add peas and spring onions. Stir everything constantly around the pan, for about 3 minutes.
  3. Meanwhile, beat together the eggs and sesame oil.
  4. Back to the pan, push all ingredients to the side of the pan and on the other side, pour the beaten egg mixture leaving it cook for about 2 minutes.
  5. Season everything with salt and black pepper to taste. Then, briskly swirl around the eggs to break them up and then toss with the rice. Stir-fry for another minute and it’s done!
  6. Serve right away.

 

Coconut and Chocolate Birthday Cake | HAPPY B-DAY TO US | 2 years!

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This is a very special month for us, as you can see; our channel is turning 2! Yep, two years of amazing recipes.

And to celebrate with you – who else, right? – we’ve decided to make one of my favourite cakes: Coconut and Chocolate Birthday Cake. In Brazil this is a very popular cake, usually called Prestígio cake, same name as a famous chocolate bar (similar to Boost).

Of course, I’ve managed to create it in a guilty-free version. 😀 Amazing, I know!

The cake and coconut filling are gluten free, nut free and dairy free, with a minimum of honey to give it just a bit of sweetness. For the frosting, I got better results using pure cream, but this is totally replaceable with coconut cream for a dairy free version.

So, how about you making it for your next birthday too? Your guests will love it, for sure!

Ingredients
  • Cake
    • 6 medium eggs
    • ½ cup of coconut oil, melted
    • ⅓ cup of honey (or any sweetener you like)
    • ⅔ cup of sesame seeds (or sesame seed flour)
    • ⅓ cup of coconut flour
    • ¼ cup of cocoa powder
    • 2 teaspoons of baking powder
    • 1 teaspoon of psyllium husks
    • A pinch of salt
  • Coconut filling
    • 1 cup of coconut milk (or any milk you like)
    • ½ cup of coconut flakes, unsweetened
    • ¼ cup of honey (or any sweetener you like)
  • Chocolate Ganache frosting
    • 340 grams of 85% dark chocolate
    • 1 cup of pure cream
Directions
  1. Cake
    1. In a food processor add eggs, coconut oil, and honey. Mix them for about 5 minutes.
    2. Next, add the sesame seeds and mix for more 4 minutes.
    3. Then, add the coconut flour, baking powder, psyllium husks, cocoa powder, and salt. Mix just enough to incorporate all ingredients.
    4. Grease a cake tin (I’m using one with 16cm of diameter) with coconut oil and cover it with a baking sheet. Then, add in the batter.
    5. Preheat oven at 180C (350F) and bake it for 30 minutes or until a toothpick inserted in the middle comes out clean.
    6. Reserve, letting it cool completely before assembling the cake.
  2. Coconut filling
    1. Add all ingredients in a saucepan and cook it in low heat, stirring always until it gets a thicker consistency.
    2. Reserve and let it cool completely before filling the cake.
  3. Chocolate Ganache frosting
    1. Pour the pure cream in a saucepan and heat it until small bubbles start to form around the pan.
    2. Turn off the heat, add the chocolate and honey. Let it rest for 1 minute.
    3. Mix well until the chocolate melts and you have a smooth mixture.
    4. Pop into the fridge and let it there until is completely cool.
    5. Once cooled, whip up using a stand mixer and reserve.
  4. Assembling the cake
    1. Slice the cake into 3 layers.
    2. Put the bottom layer in a serving dish and spread over it half of the coconut filling.
    3. Next, put the second layer of cake on top of them and spread the other half of filling. Finish by topping with the third layer of cake.
    4. Now, spread the chocolate ganache all over the cake. Here I wanted to create something fancier so I used my piping bag, but you can simply spread everything using a spatula.
    5. It’s done!

Hot Cross buns (grain free) | Easter

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Hot Cross buns are made especially to celebrate Easter. Yep, Easter is not only about chocolate, you know? They are somewhat spicy and can be made using dried fruit or chocolate chips. I love them served warm with a bit of butter and jam.

In case you don’t celebrate Easter, no dramas my friend, just make them as a delicious snack and be happy!

Ingredients
  • Bun
    • ½ cup of coconut flour
    • 5 tablespoons of psyllium husk
    • ½ cup of raisins
    • 1 tablespoon of ground cinnamon
    • 1 teaspoon of ground ginger
    • 1 teaspoon of ground cloves
    • 1 teaspoon of ground nutmeg
    • 1 ½ teaspoons of baking powder
    • 1 teaspoon of salt
    • 2 ½ teaspoons of apple cider vinegar
    • 2 tablespoons of honey (or any sweetener you like)
    • 4 eggs
    • 7/8 cup (a little less than a full cup) of boiling water
  • Cross paste
    • 2 tablespoons of coconut flour
    • 5 tablespoons of water
    • 1 teaspoon of coconut oil
Directions
  1. Cross Paste
    1. In a small bowl mix all ingredients until well combined.
    2. Pour the mixture in a plastic or piping bag and reserve. The plastic bag will help to shape the cross, but you can use a spoon instead.
  2. Bun
    1. In a large bowl combine all dry ingredients making sure to mix them well.
    2. Then, add in the eggs, vinegar, raisins and mix them until you have a thick dough.
    3. Now it’s time to add the boiling water and mix everything until nicely combined and there is a dough consistency.
    4. Split the dough into 8 small buns and place them in a baking tray covered with parchment paper.
    5. If you are not using a piping bag: get the plastic bag with the paste mixture and cut a small piece of its edge.
    6. Next, draw a cross at the top of each bun.
    7. Bake the buns in a preheated oven at 180C for 30 minutes.
    8. It’s done! They are perfect when served warm and with butter or jam.

Creamy Coleslaw | Summer salads #8

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In case your are looking for a Coleslaw recipe perfect for BBQs, burgers and hotdogs, this is THE one. It is super creamy and crunchy, exactly how a perfect Coleslaw should be. Plus, I’m totally in love with this sour cream base dressing. You can’t believe how delicious it is!

So how about giving it a try next weekend? I promise you, your BBQ parties will not be the same once you introduce this yummy recipe to everyone.

Ingredients
  • Dressing
    • ½ cup of sour cream
    • ¼ cup of plain yogurt
    • ¼ cup of apple cider vinegar
    • ¼ cup of olive oil
    • ½ teaspoon of salt
  • Salad
    • 1 small cabbage head (green, red, or a mix), chopped
    • 2 large carrots, shredded
    • 1 tablespoon of salt
Directions
  1. Dressing
    1. Add all ingredients in a small bowl and whisk until well combined.
    2. Reserve.
  2. Salad
    1. In a large bowl add cabbage, carrots, and salt. Then, mix everything well.
    2. Next, pour the dressing over the veggies. Toss gently to combine, making sure all ingredients are coated evenly.
    3. It’s done! Refrigerate it for at least 1 hour before serving.

Note: Coleslaw has the best texture and flavour when served on the same day this dish is prepared, but it still keeps well for several days in the fridge.

Ah! This was the final video of our Summer Salads series. I hope you enjoyed them and started having much more salads with your meals!