Deep fried musssels, wasabi mayo

I had some nice fat mussels from the freezer (12 p.p.) but if you have leftover mussels: remove them from their shells and pat dry. 

Then make a dip sauce by adding some wasabi, shichimi togarashi and a few drops of lemon juice to sugar free mayonaise.

Dredge the mussels trough flour, beaten egg white and panko (Japanese breadcrumbs).
Deep fry 5 or 6 at the time, a matter of seconds to see them turning nice and brown.

Drain and set apart on kitchen paper. 

Serve as shown, in my case with avocado

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Chimichurri/aquachile/prawn amuse

I had some leftover chimmichuri and aquachile verde so defrosted a couple of prawns to fry and serve this amuse.

If you want to make the chimichurri from scratch: cut 1 avocado in half. Remove the pit and scoop out the flesh. Cut into pieces.

Finely cut 1 shallot, 2 tbsp parsley and 2 garlic cloves and add to the avocado. Squeeze in the juice of 1/4 lime, add 2 tbsp olive oil and a dollop of jalapeño relish. Season with salt and pepper. Stir into a nice chunky mix.

Make the Mexican aguachile by blending a bunch of coriander, the juice of a lime, a tbsp of mild jalapeño relish, a garlic clove, half a shallot and 10 ml fishsauce. together in a food processor,  it should be spicy, fresh, herbaceous and citric. If it’s too thick, loosen with a little water. Season with salt if the fish sauce hasn’t already added the necessary balance

Serve as shown, with red onion and a dash of red salsa for colour.

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Try it:

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Portobello's, avocado chimichurri

Cut 1 avocado in half. Remove the pit and scoop out the flesh. Cut into pieces.

Finely cut 1 shallot, 2 tbsp parsley and 2 garlic cloves and add to the avocado. Squeeze in the juice of 1/4 lime, add 2 tbsp olive oil and a dollop of jalapeño relish. Season with salt and pepper. Stir into a nice chunky mix.

Quickly brown thick slices of 2 portobello mushrooms in butter

Serve as shown with some red onion and coriander on top.

(My version of a recipe by Magha Barot and Matt Gaedke on diet doctor.com)

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Low carb burger avocado chimichurri

Use a thick slice of beef tomato instead of a bun, with mayo and ketchup on top.

The chimichurri is made from 1 avocado, a tbsp of green jalapeño relish, a diced shallot, the juice of half a lemon, 2 cloves of garlic, 1 tbsp of chopped parsley, some salt and a tbsp of olive oil. 

Serve as shown with red onion on top

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Keto Tex-Mex casserole

Preheat the oven at 200C. Fry 325 gr  ground beef in butter on medium high heat, until cooked through and no longer pink.

Add 1,5 tbsp Tex-Mex seasoning, 100 gr crushed tomatoes and a tbsp green jalapeño relish. Stir and let simmer for 5 minutes. Taste to see if it needs additional salt and pepper.

Place the ground-beef mixture in a greased baking dish (about 9" or 23 cm in diameter). Top with 100 gr shredded Cheddar cheese.Bake on upper rack in oven for 15–20 minutes or until golden brown on top.

For keto low-carb tortilla's:

Beat 1 egg and 1 egg white until fluffy. Continue to beat with a hand mixer, preferably for a few minutes. Add cream 75 gr cream cheese and mix until the batter is smooth.

Mix 1/4 tsp salt, 3/4 tsp psyllium husk and 1/2 tbsp coconut or almond flour in a small bowl. Add the flour mixture to the batter one spoonful at a time and mix well. Let the batter sit for a few minutes, until it gets thick, like pancake batter. How quickly the batter swells depends on the brand of psyllium husk powder — some trial and error might be needed.

Add a small amount of butter or oil to a nonstick  pan and place it over medium heat. Add a dollop of the batter in the middle of the pan and swirl it around to cover. This will give you a thin tortilla, or crepe if you would rather use it as that. Cook until set on top and then flip carefully and let the other side cook for about a minute.

Serve with iceberg salad, taco salsa and guacamole

Recipe: Anne Aobadia on dietdoctor.com

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