Cloud Bread is the Latest Food Trend and it is Delicious - No Carbs

I didn't think it possible to prepare bread with no carbs, but this recipe proved me wrong. Known as cloud bread, this carb, and gluten-free bread is soft, airy and fluffy, and so delicious - it practically melts in your mouth. It is an ideal replacement for traditional homemade bread, and it is also high in protein. 

So how do you make it? 

All you need is three ingredients: eggs, cream cheese and cream of tartar. The recipe below includes a couple of optional ingredients too - bits of rosemary were added for a more flavorful kick. The result? Patty-shaped bread, or as the name implies, clouds.

Ingredients  

3 eggs, separated 

3 tbsp cream cheese 

1/4 tsp baking powder (or cream of tartar) 

Optional:  

1 tbsp of honey (or a natural sweetener) 

Salt 

Garlic Powder 

Rosemary

Instructions:  

1. Preheat the oven to 300°F. Meanwhile, separate the eggs, removing the yolk from the white. 

2. In one bowl, mix the egg yolks, cream cheese, and honey until smooth. 

3. In the second bowl, add 1/4 teaspoon baking powder (or cream of tartar if using) to the whites and beat the whites on high speed until they are fluffy, with firm peaks. The egg whites should have a whipped cream consistency. 

4. Then, fold the egg yolk mixture into the egg whites carefully and slowly, retaining, as much as possible the fluffiness of the egg whites. Do not let the mixture melt. 

 5. Spoon the mixture into 10-12 even rounds on a baking sheet and sprinkle with rosemary (if using) and put in the oven. 

6. Bake the bread for 17 to 20 minutes on the middle rack, then broil for 1 minute until they become golden brown. 

7. Remove from the oven, leave to cool and enjoy. 

Storage: Cloud bread may be stored in a container for three days on the counter and seven days in the refrigerator. It can also be stored in the freezer. 

Enjoy! This guilt-free treat works great as a hamburger bun or sandwich bread. You can toast it and enjoy with jam for a tasty breakfast.

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This Is How Ice-Cream Was Made in the 1700s - with Cheese!

 Ice-cream sounds like a typically modern treat, yet did you know there are recipes for our favorite frozen dessert that go back hundreds of years? Here is one unique creation that comes from the 1700s. You only need a few basic ingredients, and it’s wonderfully easy to make. The best thing is that this ice-cream is quite savory, since it is made with Parmesan cheese! Wow, what an idea! According to Mrs. Curtis this ice-cream is a little sweet, luxuriously creamy and slides easily down your throat. Lovely!

So, go on! You know you want to try and taste how your ancestors ate their ice-cream. Here’s the recipe that’s survived the centuries.

Ingredients 

For the custard: 

• 6 fresh eggs 

• 3 oz grated Parmesan 

• 2 cups cream 

For the syrup: 

• 2 cups sugar 

• 1 cup water

Directions  

1. Whisk the eggs in a large mixing bowl, and add the Parmesan. 

2. Make the syrup by heating 2 cups of sugar with 1 cup of water. Simmer until thick and syrupy (about 1 cup). 

3. Now add the homemade syrup to the egg and cheese mix. 

4. Then add 2 cups cream to make a basic custard. 

5. Stir the mixture into a pot on put on a low-medium heat. 

6. Cook until you can pull a wooden spoon out of the thickened custard and make a mark into it with your finger that doesn’t close up.

7. Take it off the fire and let cool for half an hour. 

8. Store it in a container and freeze for about 10 minutes. Then take it out and give it a churn. Repeat 3 times. Then serve, or let it freeze further until you are ready to serve. 

 

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Plum cake

  

Ingredients

 3+ pounds plums,cut into quarters, pits removed

1 cup warm milk, *start with 3/4 and add extra to the dough as needed

1 1/2 tbsp dry active yeast

4 cups all-purpose flour

3/4 cup sugar

1/2 tsp salt

1stick butter (1/2 cup melted but not hot)

2 eggs

1tsp pure vanilla extract

For the topping

1 cup all-purpose flour

 1 cup sugar

1 tsp cinnamon pdr

1/2 cup butter,at room temperature

 

Preparations

Dissolve the yeast into the 3/4 cup warm milk and let is sit for 5-10 minutes until frothy.

Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting (“2”) for 4-5 minutes, adding the remaining 1/4 cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.

Generously butter a large jelly roll pan all over.

Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It’s yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. I emphasize “lightly” because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your base will also “melt” in contact with it.)

Set the pan in a warm place and let it rise for up to another hour.

To make the topping: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it’s thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the topping over the top of the cake.

Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden.

Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve.

Notes

*This cake holds up well for a day or two and is even more flavorful once the juices have absorbed into the dough.

 

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Berliner (German Donuts)

  

 Ingredients

4 cups all-purpose flour

1/3 cup sugar

2 1/4 tsp instant yeast

1 1/2 tsp lemon zest

1/2 tsp Kosher salt

1 cup milk, room temp, plus more as needed

  2 large eggs @ room temp

1 large egg yolk, room temp

5 tbsp unsalted butter, melted and cooled to room temp

1 1/2  tsp pure vanilla extract

1cup raspberry jam, or jam/filling of choice

granulated sugar, (about 1 cup)

 pinch of cinnamon

powdered sugar(about 1/2 cup)

oil for frying, choose a neutral tasting oil with a high smoke point like avocado or canola. 

 

Preparations 

Place the flour, sugar, yeast, salt and lemon zest in the bowl of a stand mixer and stir to combine. Add the eggs, butter, vanilla extract, and milk. With the dough hook attached, knead the dough for about 10 minutes or until it's no longer sticky but is soft and supple. Add more milk if the mixture is too dry, add more flour if it's too wet.

Form the dough into a ball, spray the bowl with oil, and place the dough ball back in the bowl.

Cover the bowl loosely with plastic wrap and let it rise in a warm place for 45-60 minutes or until doubled in size.

Punch down the dough in the center. Divide the dough into uniform pieces. I like to weigh the dough to get themas close to equal as reasonably possible. At about 80 grams per piece you'll get 15 Berliner donuts.

Using the palms of your hands, roll the dough pieces into balls and place them on a lined baking sheet, keeping space between them to allow them room to rise. Cover them with a clean towel or cover loosely with plastic wrap and let them rise in a warm place for another 30-60 minutes or until nearly doubled in size and nice and puffy.

Make sure to give the dough balls adequate time to rise as this will be crucial for achieving the right texture. Heat the oil in a deep pan. The oil should be at least 2 inches deep. Keep the temperature between 350-365 F. If it's not hot enough the donuts will soak up the oil and be greasy. If the oil is too hot the outside will burn before the inside is fully cooked. I like to keep it at just over 350 F. Working in batches, carefully lower a few of the dough balls into the hot oil. The temperature should be such that the Berliner will cook for on each side for about 2 minutes or slightly less. After about 2 minutes, or when the bottom is a deep golden brown, carefully flip the donuts over and continue to cook for about another 2 minutes or until deep golden brown. Do not at any point submerge the Berliner under the oil otherwise they will not develop the white rim around the center that is characteristic of Berliner. Remove the Berliner and place them on paper towels to drain. Repeat the process for the remaining donuts. Once the Berliner are cool enough to handle, it's time to fill them. Place the jam in a piping bag fitted with a filling tip . Push the filling tip into the side of Berliner, along the white rim, and squeeze some jam into the donut. Repeat this for all of the donuts.  

Place the granulated sugar into a wide shallow bowl and mix in just a touch of cinnamon. Place a donut on the sugar, scoop some sugar on top of it, and roll it around in the sugar until well coated. Repeat for all remaining donuts.

Place the sugar coated donuts on a wire rack and dust the tops with powdered sugar.

Berliner donuts are best eaten while still a little warm and definitely on the same day, but will keep for a couple of days in an airtight container at room temperature.

 

 

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Perfect Boiled Eggs, Every Time

 

Lower cold eggs into already-boiling water, time it to the exact doneness you want, then shock in ice water for easy peeling. Serves: 6 

Ingredients 

6 large eggs, cold from the fridge 

1 liters water, enough to cover by 1 inch 

2 cups ice, for the ice bath 

Steps 1 

Boil the water: Fill a saucepan with enough 1 liters water, enough to cover by 1 inch to cover the eggs by an inch, and bring it to a rolling boil. Starting with boiling water (rather than cold) gives you consistent timing and easier peeling. 

2) Lower the eggs in: Using a slotted spoon, gently lower 6 large eggs, cold from the fridge into the boiling water one at a time so they do not crack. Adjust the heat down slightly to keep a steady, gentle boil.

3)  Set your timer: Start timing the moment the eggs are in. Use 10 minutes for a soft, jammy yolk, 10 minutes for classic hard-boiled with a creamy yolk, or 12 minutes for a firm hard-boiled yolk. This timer is set for 10 minutes; adjust to taste. 

4) Prepare an ice bath: While the eggs cook, fill a bowl with 2 cups ice, for the ice bath and cold water. 

5) Shock and cool: As soon as the timer goes, lift the eggs straight into the ice water. Leave them for at least 10 minutes. The cold shock stops the cooking and makes them far easier to peel.

6)  Peel: Tap each egg gently all over, then peel under a little running water to help the shell slip off cleanly. 

Extra Tips: Timing chart (from the moment cold eggs hit boiling water): 6 min = runny yolk, 7 min = jammy, 8 min = soft-set, 10 min = creamy hard-boiled, 12 min = firm hard-boiled. Past 12 minutes the yolk can turn chalky with a greenish ring. Older eggs (a week or two old) peel more easily than very fresh ones. Cooked eggs keep in the fridge, in the shell, for up to a week.

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Corn Pudding

Ingredients

5 Eggs

1/3 cup Melted Butter

1/4 cup Sugar

1/2 cup Milk

1/4 cup Corn Starch

1 can Whole Kernel Corn

2 cans Cream Style Corn

Method

Preheat the oven to 200 degrees Celsius.  Grease a large casserole dish.

Whisk the eggs lightly in a bowl.

Add milk, melted butter, sugar and cornstarch, whisk until well combined.

Stir in drained corn and cream-style corn until fully blended.

Pour the mixture into the prepared casserole dish.

Bake in the preheated oven until golden brown on top for about an hour.

 

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Brazilian Sweet Corn Bake

A baked custard, a savoury-sweet pie, or a corn pudding with flair—call it what you like, but Pamonha Doce is Brazil’s way of showing off corn’s creamy side.

Traditionally steamed in corn husks, this baked version is fuss-free yet indulgent. A blend of corn, eggs, milk, and mozzarella creates a fluffy, golden bite that’s best served warm. Slightly sweet, slightly savoury, and incredibly satisfying—it’s the kind of dessert that works just as well at a brunch table as it does after dinner.

Ingredients

4 cups Fresh Corn Kernels

1 cup Milk

1 cup Sugar

2 Eggs

2 tbsp Melted Butter

1/2 tbsp Salt

1 tsp Baking Powder

1 cup Mozzarella Cheese

Method

Preheat the oven to 180 degrees Celsius.

Grease a baking dish of 8-inch square.

Cut the corn kernels from the cobs, husked.

In a blender, combine kernels, milk, sugar, eggs, melted butter and salt.  Blend until smooth.

Stir in the baking powder, most of the cheese.  Reserve some for the topping.

Pour the batter into the greased baking dish.

Sprinkle the remaining cheese on top.

Bake for 50-60 minutes until golden brown and set in the centre.

Let cool for 15-20 minutes and serve warm or at room temperature.

 

 

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Spinach masala omelette with turmeric

 Ingredients

2 eggs
Handful spinach
¼ tsp turmeric
Olive oil
Onion, green chilli (optional)

How to make it:

Whisk eggs with turmeric and salt. Add chopped spinach and cook the mixture evenly on both sides on a pan with a teaspoon of olive oil.

 

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Ingredients

2 eggs
¼ tsp turmeric
Black pepper pdr to taste
Salt to taste
1 slice sourdough or whole grain toast
A few slices of avocado or 2 tbsp hung curd
A drizzle of olive oil

How to make it:

Scramble or fry the eggs with turmeric, salt and pepper. Spoon over toast and finish with avocado or hung curd and a little olive oil.

 

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