Spinach and feta cheese pie • Low Carb Pies #1

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This spinach and feta cheese pie is perfect for those occasions where you need to make something in advance.

For me, it works great because I can freeze a few slices and have them on the days I’m super busy and can’t cook. (sad days, I know!)

It works great when served with a beautiful salad, for either lunch or dinner.
This recipe is also gluten free and nut free!

And you can use your creativity to make any type of filling you like. Super versatile!

Ingredients
  • 4 medium eggs
  • 1 cup (260g) of tahini (or almond butter)
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 80 grams of feta cheese
  • 250 grams of spinach, chopped
  • ½ medium onion, chopped
  • A drizzle of olive oil
Directions
  1. In a pan toss spinach and onions with a drizzle of olive oil until cooked. Reserve.
  2. Next, in a bowl mix together eggs, tahini, salt, and baking powder.
  3. Grease a cake tin with coconut oil and place a parchment paper on it. Then, pour half of this batter in. (here I’m using a 24cm square tin)
  4. Next, add a layer of that cooked spinach we made before and crumble some feta cheese on top of it.
  5. Finish by gently covering everything with the remaining batter.
  6. Preheat oven to 160°C (320°F) and bake it for 50 minutes or until golden brown. ⏰
  7. IT’S DONE! 🎉

Did you know?
Spinach is an excellent source of vitamins A and K, not to mention also rich in dietary fibre.

Zucchini and ricotta lasagna • Healthy meals #1

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What I love the most about this zucchini and ricotta lasagna is that you can play with this recipe and create super yummy variations.

Sometimes I skip the ricotta and use mozzarella; sometimes I just use tomato sauce (without beef) to make a vegetarian version.
As the saying goes: the sky is the limit. 🙂

Also, this is usually my weekend special dish.
I don’t know why but lasagna always sounds to me as a perfect Sunday lunch option. 😆

And in case you are thinking “but I’ve had zucchini lasagna before, it’s always soggy and full of water!”, stop thinking and read my recipe!
I will show you how to prepare it the right way; soggy zucchini lasagna never again!

Ingredients
  • 3 medium zucchinis, sliced
  • 500 grams of minced beef
  • ½ medium onion, chopped
  • 1 tablespoon of minced garlic
  • 2 cups of tomato sauce
  • Salt and black pepper to taste
  • 1 cup of ricotta cheese
  • ¼ cup of parmesan cheese, grated
Directions
  1. First, place your zucchini slices in a food container and sprinkle some salt over them making sure all the slices are coated with salt.
  2. Be careful to not salt them too much. Let them rest for 30 minutes. ⏰
    This will make the zucchinis release all their water, resulting in a non-soggy lasagne. 🙂 #nowyouknow
  3. Meanwhile, add minced beef in a frying pan and cook it for 10 minutes. Then add, onions and garlic, and cook for more 5 minutes.
    Next, add the tomato sauce, season with salt and black pepper, and let it simmer for another 5 minutes. Reserve.
  4. Now, let’s assemble this beauty!
    Start by creating a layer of beef and tomato sauce, then add a layer of zucchini, and finally a layer of ricotta cheese.
  5. Repeat it until you get a final layer of ricotta cheese. Finish with a layer of grated parmesan cheese.
  6. Bake it for 40 minutes at 180C (356F). ⏰
  7. It’s DONE! 🎉
    Let it rest for 10 minutes before serving.

Did you know? Zucchini (or courgette, for the British) is a well-known green vegetable … but it can also happen to be golden-yellow! A variety produced in the Netherlands has a distinctive colour and it is appropriately called golden zucchini. 🙂

Creamy Cauliflower with cheese | Cauliflower dishes #4

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Another cauliflower dish on the blog! I bet you couldn’t have guessed this veggie was so versatile, could you?

This Creamy Cauliflower with cheese is a great side dish for your lunch or dinner. We love to have it with a beautiful steak and some fresh salad.

You can also make a huge batch to have leftovers for the week, saving you some precious cooking time when you need the most.
I feel this is much better the next day by the way, with all that gooey cheesiness happening. 🙂

Ingredients
  • ½ head of cauliflower, cut into small florets
  • 1 tablespoon of minced garlic
  • 2 tablespoons of capers
  • 3 tablespoons of olive oil
  • 1 teaspoons of salt
  • Black pepper to taste
  • 1 cup of ricotta
  • ½ cup of mozzarella cheese, shredded
  • 2 tablespoons of fresh parsley, chopped
Directions
  1. Place in a baking dish the cauliflower florets, garlic, capers, olive oil, salt and black pepper. Mix well.
  2. Roast them, tossing occasionally, at 180C for about 20 minutes or until the cauliflower is tender, but not browned.
  3. Then, add in the ricotta, mozzarella and parsley, mixing well.
  4. Bring it back to the oven and bake until the surface is finally golden and brown. Approximately 30 minutes.
  5. It’s done!

Looking more ideas on what to prepare with cauliflower?
Find here more recipes using cauliflower as the main ingredient.

Roasted Cauliflower head | Cauliflower dishes #3

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This is a very simple, yet extremely delicious, recipe I’ve learned from an Israeli friend.
It’s basically a whole cauliflower head boiled until tender then roasted to get a beautiful golden colour and an amazing caramelised flavour. It seems this was created by an Israeli chef and since then it’s getting more and more popular. I totally understand why. 🙂

You can’t believe how delicious this thing is. Sometimes I need to control myself because I could eat the whole thing alone. I’m telling you, this is amazingly good!

Ingredients
  • 1 head of cauliflower
  • 3 tablespoons of olive oil
  • 2 tablespoons of salt
  • Black pepper to taste
Directions
  1. Fill a pot with water. This pot needs to be large enough to fit the whole cauliflower head in it. Also, make sure to pour just enough water to cover it.
  2. After the water starts boiling add in the salt and the whole cauliflower head.
  3. Boil it for a maximum of 10 minutes.
  4. Then, place a baking sheet on a tray and put the cauliflower head over it. Brush olive oil all over it and season with black pepper to taste.
  5. In a preheated oven at 200C (392F), bake it for approximately 30 minutes or until its surface becomes golden and brown.
  6. It’s done!

Keen to learn more recipes with cauliflower?
If so, here’s our collection of cauliflower recipes!

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. 🙂