Peach, Prosciutto and Parmesan

It’s peach season and I wanted to make a dish that is reminiscent of Croatia.  As many of you know I love buying food products as souvenirs, and this Dalmatinski Pršut is the gift that keeps on giving.

My new creation is a take on a TikTok trend.  Remember the parmesan-crusted roasted potatoes?  Well, instead of the potatoes I added cauliflower and prosciutto.  I  grated parmesan cheese and spread it evenly on a baking sheet and then added cauliflower slices.  This allows the cheese to get crispy!

Step 1: Grate the parmesan cheese and add fresh slices of basil.  Spread the cheese evenly on the baking sheet.

Step 2 Take the cauliflower slices and place them on the cheese.  Brush each cauliflower steak with olive oil.

Step3:: Bake for 20 minutes at 400 F then remove from oven and add prosciutto around the bread.  Placing it back in the oven for 10 minutes until it gets crispy.

Step 4: Layer the ingredients.  Take out the cauliflower and add prosciutto, peaches and fresh basil leaves

Ingredients
1 head of cauliflower cut into 1-inch thick slices

1/2 cup grated parmesan cheese

1 tablespoon fresh basil

5 prosciutto slices

1 peach sliced

warm honey (optional)

Directions

Preheat oven to 400 F

On a baking sheet mix the parmesan cheese and basil.  Spread evenly on the baking sheet.  Put cauliflower on top of the grated cheese, and brush a little bit of olive oil on each cauliflower.

Bake for 20 minutes, then remove from oven and add slices of prosciutto around the cauliflower steaks. Place back in the oven and back for 10 minutes longer

Using the spatula remove the cheesy cauliflower from the baking sheet and add to a plate, arrange the prosciutto on top and then add peach slices with basil, and drizzle warm honey if using.

Coffee and Cake-the Croatian way

After spending the summer in Croatia, I am finally finding my way back to regular life. Croatia inspired and rejuvenated my soul in so many ways. The experience opened my eyes to possibilities, adventure and new ways to create my delicious food.

After not traveling for two + years we were grateful to be out and seeing the world. The third evening in Split I remember looking around the table and feeling an unbelievable amount of gratitude. I was so appreciative of the fact that I was in another country and surrounded by my extended family again; it felt like a warm blanket on a chilly autumn evening.

I decided to make Split Croatia my home base so that I could personally experience the easy going lifestyle. Even though I am Croatian, I was struck by the cultural differences from my day to day life back in North America. Witnessing the people visit the market in search of the best ingredients, to embracing every moment spent at the cafe as an opportunity to connect and slow down; helped me see the importance of infusing my days with simple pleasures. Like a coffee break and cake. I present to you my Lemon Ricotta cake inspired by the Adriatic coast and the people living there. My Mother gave me her original recipe from her PITA od Sira but I added my lowcarb gluten free twist.

Enjoy the simple pleasure of slowing down, eating a slice of cake, and love your life.

Ingredients

2 1/2 cups almond flour

1/4 cup coconut flour

1 cup ricotta cheese

1/2 cup monk fruit

1/4 cup of softened butter

1/4 cup lemon juice

4 teaspoons lemon zest

3 whole eggs

1 egg yolk

1/2 teaspoon vanilla extract

2 teaspoons baking power

INSTRUCTIONS

Preheat oven to 375 F, and grease your 9 inch springform pan.

DRY INGREDIENTS-Add almond flour and coconut flou, baking powder and pinch of salt into mixing bowl. Whisk until combined and set aside.

WET INGREDIENTS- In a separate mixing bowl add int he ricotta cheese, butter, eggs, yolk, vanilla extract, monk fruit sweetener , lemon juice, and lemon rind. Using a mixer, confine the wet ingredients until combined.

Pour the batter in a 9 inch springform pan and smooth out using another spoon.

Bake for 40 minutes .

Optional top with powerdered sweetener and toasted almond slices.

Keto Lowcarb Polenta

Croatian’s love their polenta, and my gluten-free low carb cheesy recipe takes this dish to new levels. My version of this staple Croatian dish has all the flavours and textures of a true classic, but without all the carbs. In Croatia, polenta is typically made with cornmeal, and served with a sauce. I made mine with yellow squash which resembles its cousin the ‘zucchini’. Along with the finest cheesy and buttery ingredients.

My polenta is so easy to make and perfect as a side dish. Plus this healthy low carb alternative to a traditional polenta is made in half the time.

In certain regions of Croatia polenta is called zganci, and is typically eaten with cream, yogurt, or kefir for breakfast.

As you can see, there are many ways to enjoy this low carb gluten free version of polenta. Serve it as is, or add a dollop of sour cream or as my oldest son did enjoy with a Dalmatian beef stew (Pasticada). YUM, so decisions.

Low Carb Polenta

Ingredients

3 medium yellow squash which is right beside the Zucchini in the supermarket

2 tablespoons of unsalted butter

1/4 cup  full fat cream cheese

1/4 cup Parmesan cheese

1.4 teaspoon black pepper

Salt

Directions

1. Cut off ends of squash and chop, as shown in first picture. Add squash in food processor and finely chop until it resembles fine corse texture.

2. In a sauce pan add butter over medium heat, allow butter to melt.  Add finely chopped squash from the food processor to pan and simmer for 5 minutes on medium heat.

3. Add the cream cheese and mix until melted and combine.  Add parmesan cheese then cook over low/medium until cheese is fully melted and combined. Enjoy.

Low carb Basil Biscuits

Low carb Lovers are your ready for some biscuits to start your day? I promise these easy to make savoury parmesan cheese basil biscuits will make your day.

Ingredients

Pre-heat oven to 450 degrees

You will need:

1 1/2 cup Almond flour

1/4 teaspoon salt

1 tablespoon baking powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 large eggs

1/4 cup sour cream

4 tablespoons unsalted butter melted

2 tablespoons basil cut in strips

2 tablespoons grated parmesan cheese

Directions

Mix dry ingredients together. In a separate bowl beat the eggs, add melted (cooled butter- if too hot it will cook the eggs) add sour cream. Then mix the wet ingredients with the dry ingredients. Fold in the parmesan cheese and basil. Place parchment paper to the baking sheet, and scoop out soft fluffy dough into balls. It should make roughly nine balls of biscuits. Place in oven and bake for 10-11 minutes.

Gluten Free Holiday Roasted Radishes

If you’re looking for some gluten free options for your holiday I suggest giving these roasted radishes with ranch dressing a try. Loaded with delish flavor and so easy to make. They sorta, kinda look like potatoes, but don’t really taste the same. Radishes have their own flavor separate from ‘the potato”. Nevertheless, these healthy options are so worth the try especially with my homemade ranch dressing.

Ingredients

-2 lb of radishes washed, trimmed and cut in half

-1 tablespoon extra virgin oil

-1/2 teaspoon salt

1/4 teaspoom pepper

1/4 dried oregano or dried parsley

Directions

-preheat oven to 425 F

-In a bowl combine the cut radishes, salt, pepper, olive oil, oregano or parsley. Combine well

-Spread radishes in a 8 X 8 baking dish

-Bake for 30 minutes until the radishes are soft

Once done add your homemade ranch dressing

Homemade Ranch Dressing

Ingredients

• 1 cup mayonnaise 

• 1/4 teaspoon salt (you may want to add more)

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

• 2 tablespoons fresh chopped dill

• 1 teaspoon apple cider vinegar

• 1 teaspoon red wine vinegar

• 2 tablespoons unsweetened almond milk

• fresh chopped chives

Instructions

1. Add mayo and rest of the ingredients in a mason jar.

2. whisk the ingredients together until combined

3. Serve with your salad, or place in mason jar with lid and store in fridge for up to one week. 

   Once the radishes are out of the oven- add to serving dish and drizzle with ranch dressing

Low Carb Cream of Mushroom Soup

Am I crazy for thinking my kids will want to try this velvety cream of mushroom soup? Maybe, but I’m gonna try. Homemade cream of mushroom tastes so different than the canned stuff, plus my version is low carb which means no added flour or cornstartch.

Ingredients

1 1/2 pound of white mushrooms

1 shallot-chopped

2 cloves of garlic minced

2 tablespoons of grated ginger

1 tablespoon of extra virgin olive oil

2 teaspoons of salt

1 teaspoon pepper

1 cup of broth- I used beef broth- but use what you have or prefer

1/2 cup of heavy cream

Directions

1. Heat oil in a large pot, add shallots and sauté on medium heat for 2 minutes. Allow onions to get soft but not burn. Stir in garlic, and ginger.

2. Add mushrooms, salt and pepper. Stir and continue to cook until juices evaporate

3. Add broth and reduce heat

4. Cover and simmer for 10 minutes

5. In batches, blend the soup until smooth using your blender or immersion blender

6. Transfer pureed mushrooms to pot and add heavy cream

7. Simmer for another 3 minutes on low heat.

8. Season with salt and pepper and herbs like thyme, or parsley.

Baked Buffalo Cauliflower Bites

With the cooler temperatures I find myself gravitating to spicy foods.  I decided to combine my two favorite things “spicy and cauliflower” to come with a vegetarian take on a favorite appetizer.   This is a low carb option and something I am sure you will be making over and over again.  Also, these baked buffalo bites would be delicious in a taco.

Here is what you will need.

Ingredients 

-1/ 2 cup Almond Flour - I use this brand.

-2 tablespoons Buffalo seasoning - I like it spicy. I used the one from primal kitchen  

-2 eggs

- 1 teaspoon salt 

1 head of cauliflower

Directions

1. Preheat oven to 400 degrees F.

2. Clean and cut the cauliflower in bite size pieces

3. In a shallow bowl add almond flour, buffalo seasoning, salt, pepper THIS IS YOUR DRY Ingredients bowl.

4. In a separate bowl whisk the two eggs.

5. Add cauliflower to eggs, and coat all the cauliflower- you may want to do this in batches.

6. Immediately add to dry ingredients bowl

7. Arrange cauliflower in a single layer on baking sheet- roast in oven for 30 minutes

8. OPTIONAL- at the end I did turn on the broiler for 2 minutes to get them a little crispier- but totally up to you.