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 | cooking up a storm |… on bacon & seta risotto |
This is the first dish I made to serve with my first batch of cauliflower rice. It was basically just thrown together with stuff I had on hand but it turned out so well that I thought I’d put it up here. One thing I didn’t happen to have on hand was fresh coriander, which I think would have been fabulous, so I’ll add it to the recipe below…
I tried my hand at making cauliflower “rice” today. No, I’m not 5:2ing (don’t get me started on that nonsense) but I’ve seen this mentioned so much on the ‘net lately – and I love cauliflower and am always looking for new low-carb options – so I thought I’d try it out. It seems the main problem people encounter when making this is that the cauliflower ends up mushy. So I took the precaution of letting the cauliflower thoroughly dry on a tea towel before chopping it up. You can see the instructions below…
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This isn’t so much a recipe as just a great idea – came across it on Twitter the other day and now can’t remember who posted it. Anyhow, you just take some fresh tuna steaks, lightly salt & pepper them and set aside. Then sautée some spring onion and garlic in olive oil; when nicely browned push to one side of the pan and add the tuna. When the tuna is cooked to your liking splash some soy/soya sauce into the pan, turn tuna to coat in sauce. Done!
Very simple and very tasty.
I kind of just threw this together one day last week and have ended up making it three times since. It’s very satisfying and also low-carb, though my flatmate had it over basmati rice and said it was wonderful. I’d never made peanut sauce before so just used some crunchy peanut butter as a base and it turned out quite well. Measurements for the sauce are a bit slapdash, but it’s easy to just add and taste as you go along.
Ingredients and instructions below…
On the heels of my tortilla de patatas recipe … this is another tortilla that I really like and it’s also low-carb. Vegetarian too. It’s very tasty on its own, or as a tortilla butty, and goes well with a big dollop of “salsa az”…
Ingredients and instructions below the links.
Awhile ago I made my first ever pig’s cheeks and they turned out to be a resounding success that I have made several times since. Then I saw some beef cheeks at the supermarket the other day and, given some of the negative reports of them here, I wondered if I could make some delicious ones. And I totally did! Thanks to Carlos Riva for the recipe suggestions. I kind of put them all together and came up with this one. And quite tender and succulent darlings they turned out to be – even better eaten the day after…
Recipe below the links…
This is a super fast and super simple low-carb version of the traditional spanish tortilla omelette, which is typically a potato omelette. It’s important to get as much excess moisture as possible out of the grated courgette before adding it to the egg mixture. And the (optional) grated cheese can either be added to the mixture before cooking or melted on top afterwards.
Recipe and instructions below the links…
I wasn’t planning on making carrilladas today, and had never made them before. Though I’ve had them several times at tapas bars and especially love the ones they serve at Bodeguita Romero. Anyhow, there I was in the supermarket and I saw these rather plump pig’s cheeks and thought – what the heck. After I got home I scoured the internet looking for a recipe and I started to despair when I saw most of them called for a pressure cooker. So what I ended up doing was taking ideas from about four different recipes and incorporating them into one. And I must say they turned out amazing! Served here with mixed veg and a bit of potato purée.
Recipe and instructions below the links…
My favourite meals are quite simple ones, and this combination made for a very delicious and satisfying low-carb meal as well (though for my flatmate Peter I also steamed some new potatoes). This is a cut of pork that is called “presa” in Spanish. And as there is no exact English translation for this, I have added a page that features Spanish cuts of pork, so at least you can have a general idea of where it comes from. Presa, pluma and secreto are all cuts that I find difficult to translate.
Cooking instructions below the links…
Until a couple of weeks ago I didn’t even know what pulled pork was, but now I am hooked. Very easy to make, low-fat, low-carb and delicious. This is my first ever pulled pork. I started off using this recipe from FotoCuisine but then realised that I didn’t have any ginger or limes or roasted jalapeños … so I decided to improvise.
Instructions below the links.
[pics and recipe updated – got the hang of it now!]
azahar's kitchen 
