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Recipe: Low carb silverbeet and ricotta pie
This low carb silverbeet and ricotta pie is a spin on “pastel de acelga” (a.k.a. “torta Pascualina” in Argentina and Uruguay). It’s great for brunch or any other time of the day. In Perú, “pastel de acelga” is commonly found in bakeries and cafes, from the humblest to the fanciest. The filling commonly features bread, milk and Parmesan cheese. I prefer to use ricotta for better texture and flavour. I used an almond meal crust to make it both low-carb and gluten-free but you can use your favourite savoury pie crust recipe or pre-made pie crust.
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Recipe: Puré de espinaca (spinach mash)
Puré de espinaca is such an easy and middle-class recipe that I’m almost ashamed of posting it. But it brings warm memories of my childhood and of food from home. Eat with roast chicken, burger patties, fried eggs… whatever you fancy!
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Recipe: Crustless sausage & spinach quiche
I know, I know… this is getting kinda boring but we’ve been really enjoying the variety of breakfast quiches I’ve been coming up with. This crustless sausage & spinach quiche is easily customised to whatever ingredients you have available. For this one I didn’t even have to go to the market, as the sausages and spinach were already in my freezer. The snags were pork & ginger from Feather and Bone, the best quality you can possibly get: pastured-fed pork, no fillers (and therefore grain- and gluten-free), and amazing flavour. This recipe is gluten-free (depending on the sausages you use) and low-carb. This crustless sausage & spinach quiche is easily…
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Recipe: Crustless ham, mushroom & spinach quiche
There’s a new pork stall at the markets. Trunkey’s pigs are not pasture-fed but at least they’re farm-raised with no added hormones or antibiotics. They sell the usual cuts and pork products but the thing that really got my attention was nitrate-free bacon (smoked and plain) and ham. Both contain only three ingredients: pork, water and salt. Lately we’ve been alternating our meat breakfasts (some kind of minced meat with different veggies and seasonings) with egg-based breakfasts. I make a big tray, cut it in portions and put them in containers so they’re ready to be reheated and consumed during the week. Here’s the recipe for the latest crustless quiche…
