I’m Mac N’ Cheese Balls 

If you knew my person, you would know that I absolutely love mac and cheese! I love pasta and I love cheese! 

I had deep friend Mac and Cheese balls before but they were quite big size – not as small as a golf ball but not as big as a tennis ball! In my opinion, this sort of food is good in bite size! 

For this recipe, you will need left over mac and cheese. 

I used ditalini rigati pasta, lots of single cream, butter, Parmesan cheese, cheddar cheese and mozzarella. Make sure you leave the Mac and Cheese in your fridge for over night before using it for the recipe. 

Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and scoop into balls.

Whisk the bread crumbs with the paprika, chili powder and black pepper  in a shallow dish; set aside. Beat the 1 egg with the 3 tablespoons milk in a small bowl. Coat the balls in the egg wash, and then dredge in breading.

Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel plate; serve hot – I should have made a salsa sauce to go with it. 

I’ve made a quick sauce out of tomato purée, honey, soya sauce and chili. 

  

  Enjoy!

Ana x

Beef Spring Rolls

I am sorry I have not been posting anything! I have been busy celebrating my birthday and that my foot cast is finally off!

I have been busy trying to walk again.

Two weekends ago, we have made beef spring rolls!

 For the spring roll filling, we used shredded carrots, beansprouts and sliced beef. Stir-fried these until cooked with some pepper and some soya sauce. You might want to drain this on a colander. The more liquid drained the better – you don’t want the spring roll wraps to be soggy when you roll them up

Most wrappers come frozen, so make sure you defrost them beforehand.

Place wrapper like diamond, on a clean, dry surface. Place 1 tablespoon of filling near corner. Fold over the corner, and roll tight.

 
To fry the spring rolls, you’ll to heat up a good amount of oil – if you have a deep fryer that’s even better!

Keep turning them to brown evenly. Once they are golden brown, they are done.

I will try to make more at home but with different fillings, maybe a lobster filling!

Let me know what you think
Ana xx

Sopa de Ajo – Garlic Soup 

Hello guys.. My posts won’t be as often as I would like now because I have broken my ankle and I can’t stand for long periods of time.. Unfortunately I have a lot of time on my hands but will not have time to cook as much as I want, which means I won’t be able to post on my blog either 😦  All I do these days is eat take away and watch tv shows… I am running out of things to watch!  I have managed to cook one meal since I broke my ankle on Tuesday night. I thought that making a soup would be quite easy.. It is however I still sweated like a nun in a brothel! It was like I was in a threadmill running for 10k! Sweat drops rolling down my head.. My back completely soaked! This isn’t life you know?

  

   For this recipe, you’ll need a bunch of flat parsley, about 8 cubes of bread (I’ve used French baguette), half of garlic head (finely chopped), 4 slices of ham (chopped in pieces), two eggs, paprika, chicken stock, extra virgin olive oil and some special black truffle oil. 

I’ve put the cubes of bread in a tray and soaked them with olive oil with a sprinkle of salt and pepper. Bake the bread until crispy.  Heat a generous amount of oil in a pan and fry the garlic until is golden. Add the ham and the paprika (our paprika is special homemade from our housemate’s mom!). Pour bread into pot and toss to coat with hot oil mixture. Pour chicken stock into bread mixture, add salt (I like to be all fancy and use truffle salt) and black pepper. Bring to a boil, reduce heat to medium, and stir in parsley. 

Make 2 depressions in the bread on top of the soup with a spoon. Crack and slowly pour an egg into each depression. Cover the pan with a lid and cook until egg whites are firm and yolks are thick but not hard.     This recipe takes no more than 10 minutes and it’s super delicious! You can easily make this at home when you don’t have much at home or if you just want something quick after a long hard day!   

This is going to be me for some weeks.. If you have anything that I can do to kill time in the meantime.. Any books or shows that I should watch please don’t hesitate to suggest some!  Ana xx

Pork Kebabs

Hello guys!

It’s been a bit hectic at work – my full time job as a customer relations advisor at Kurt Geiger – and busy weekends chilling out with my best bitches.

We’ve thrown out our old BBQ, so until we replace it with a new one, I got to use the grill for my BBQ style recipes.

This weekend I got some nice camera lied red onion pork sausages from lovely Waitrose – you see I only shop at Waitrose at the beginning of the month.. When my bank account is still popping with sssshmoney. And of course my obsession for courgette salad will never die, so I have made a nice fresh courgette and feta cheese salad to go with my pork sausages kebab!

 
For the pork sausage kebabs, I’ve cut the sausage into pieces.. 3 chunks of cut sausage per stick! So if you get a pack of 6 sausages, you can make 6 kebab sticks, that could be a nice meal for two people! One whole red onion cut into chunks and one red pepper cut into pieces – I wanted to use vegetable that would bring some life to the dish.. The bad thing about being on Atkins, the color of the food can be a bit boring!

I’ve put the kebabs in the grill until the meat was cooked.. I like when the vegetables still have a bit of crunch. While this is cooking, I’m using my baby Benriner (vegetable spiralizer) and cutting the courgettes in long thin strands. I’ve seasoned it with salt, black truffle olive oil and garlic.

 

You can use any meat for the kebabs, if you have left over burger meat from BBQ or other vegetables you can also use that too! Good thing about my recipes, it’s to YOUR taste. I’m here to guide you and give you ideas!

Please try them at home and let me know how it goes!

Much love, Ana xx

Ribeye and Courgette Salad

 

Day before payday… I decided to treat myself for some steak.. Ribeye steak hmmm! Good thing about living in my area is the millions of butchers.

My favorite of the area is Baldwins Butcher!

I could seriously eat this dish everyday! I love this courgette salad that goes with it!
I bought an amazing tool for peeling vegetables! I got the Benriner and if I could use it in all vegetables I would, I mean I am a real pasta/noodle fan, so anything in pasta or noodle shape will do for me. This little tool is so easy to use and clean.. I definitely recommend it.

For the courgette salad, I used chilli powder, fresh garlic, truffle salt, ground black pepper and a big splash of toasted sesame oil! This automatically gives more of an Asian taste to the salad.

For the steak, I usually have mine medium rare or rare – This will usually depend on if I forget the steak in the pan and I’m doing something else.. like chatting away with my housemates!

I hope you get the chance to try the salad at least!

  Ana x

Fluffy Grain-Free Sunflower Bread 

a week into my Atkins/Ketogenic diet, I’m trying my best to consume under 25g of net carbohydrates per day..

Growing up in a Portuguese and Chinese household, all my meals involved carbohydrates.. Bread, rice, potatoes, noodles… But unfortunately my metabolism is not fast enough to break down the carbs.. Nor can I control my portions because I love food too much.

I have to admit as much as I love this diet, as it allows me to eat as much protein and fat I want, I miss pasta and bread the most!

Luckily for me, I’ve found a low carb bread recipe!

 
This is not an easy recipe, nor will you have the ingredients at home.. Most stuff I had to order from Amazon.

Your ingredients:

  • 4 large eggs
  • 2 large egg whites
  • 2tbsp melted butter or coconut oil
  • 2tbsp toasted sesame oil
  • 2/3 cup psyllium husk powder
  • 1/4 cup flax meal
  • 1/2 cup sunflower seed
  •  1tsp caraway seeds
  • 1tsp baking soda
  • 2tsp cream of tartar
  • 1tsp pink Himalayan salt
  • 1/2 cup water at room temperature

Preheat your oven at gas mark 4 or 175C. Line your loaf pan with some baking paper, this will make it so much easier to remove the bread once it’s baked, or you can use a silicone loaf pan.

Separate the yolks from the whites and save the whites for later… Yes you better have a electrical whisk!

Mix the egg yolks with the sesame oil and the melted butter and the water. In a seperste bowl, mix the dry ingredients, flax meal, psyllium husk powder(don’t ask.. I have no clue what it is!), baking soda, caraway seeds and the salt.

Now with the egg whites, beat until they create soft peaks, you should definitely add cream of tartar to help it stay fluffy. Mix the yolk mixture to the dry ingredients, when everything it’s mixed, fold in the egg whites slowly.. Don’t need to be very gentle, but just gentle enough to not deflate the peaks!

Last but not least, add in sunflower seeds.. I personally think that I could have done with less seeds.. But I guess this is to your personal taste. Put the batter inside the loaf pan and bake for about 65/70 min.

This is an extremely great recipe to help you kick that bread craving!

Make sure you follow the recipe and tell me how it goes!
Ana x