Browsing Tag:

keto

Baking

Torta di Ceci with rosemary

torta di ceci with rosemary

Happy St. Patrick’s Day! And a very special Happy Birthday to my sister, Ruth. I have created this very special Torta di Ceci with Rosemary especially for your birthday!

Our Mum always baked a nice big birthday cake decorated with green icing for her birthday on St. Patrick’s Day. I baked her 17, yes seventeen, mint green birthday cakes when she turned 17. We had 17 guests and we sang Happy Birthday 17 times. That was fun.

On my blog’s one year anniversary, my sister wrote “make me something nice”. And I’ve been racking my brain since then about what to make that she would enjoy because she follows the keto diet. It was challenging but not impossible!

In the last few months I have been scouring my cookbooks, favourite blogs and websites searching for something that’s easy to make but unique and made without grains or sugar. When I found a recipe for the super yummy savoury Torta di Ceci it seemed to be the perfect discovery.

torta di ceci with rosemary

Torta di Ceci is made with chick pea flour, olive oil, water, salt and rosemary and that’s it.  And oh my! If you have never made this yourself or tried it in a restaurant you must make this recipe. It’s so so good. Torta di Ceci is crispy on the outside and creamy almost like a custard on the inside.  It is so amazing right out of the oven, you will want to eat the entire pan yourself. But, I suggest you share.

Torta di Ceci is dairy-free, gluten-free, vegan and keto-diet friendly. So you can’t go wrong when you serve this up.

In Europe, Torta di Ceci is a popular street food snack. It is found in many areas and goes by a few different names such as Torta di Ceci, Farinata or Socca in France. Traditionally it is eaten plain, although sometimes people will put rosemary on top. That’s really good. The second time I made it, I added coarse sea salt. Also really good. I think parmesan cheese would also be delicious grated on top…and I wouldn’t rule out bacon either.

torta di ceci with rosemary

I looked at many recipes for this popular snack food. The main difference between everyone’s recipe is the amount of water to use. Some recipes called for a ratio of 1:1 of chickpea flour and water. Some called for a ratio of 3:1 and some called for 4:1. My recipe uses a ratio of 2:1. I liked this flavour and texture best.

Recipes also soaked the chick pea flour in the water anywhere from 30 minutes to 12 hours. I found 2-4 hours just right. Although I have not let it soak for 12 hours. I can’t imagine the taste improving any better than what I made.

After you soak the chickpea flour and water and add some olive oil, salt and pepper, you bake the torta in a piping hot oven for about 15 minutes. So fast. torta di ceci with rosemary

Happy Birthday, Sis! Hope you enjoy your torta!

Torta di Ceci with Rosemary

Print Recipe
Serves: 8 Cooking Time: 15 minutes

Ingredients

  • 100 grams (1 cup) chickpea flour
  • 2 cups water
  • 1 1/2 Tbsp olive oil
  • 1/2 tsp salt
  • a few good grinds of fresh pepper
  • 1 spring of rosemary
  • coarse sea salt (optional)

Instructions

1

Mix together the chickpea flour and water.

2

Let soak for 2-4 hours (covered), stirring when you think of it. (I put mine in a tupperware container and shook it occasionally).

3

Preheat oven to 450 degrees F.

4

Add 1 1/2 Tbsp olive oil, 1/2 tsp salt, a few grinds of fresh pepper.

5

Rinse the rosemary.

6

Add about 1 1/2 Tbsp olive oil to a 12 inch oven-proof skillet. Heat the oil until it is very hot, not smoking.

7

Pour the batter into the skillet. Careful you don't get spattered.

8

If the batter looks lumpy when it goes in the pan, very quickly whisk it smooth. If it still looks a bit lumpy, don't worry about it, it will be fine.

9

Cook on top of the stove for a few minutes, until it's slightly drier, but not completely dry.

10

Before you put it in the oven, very quickly scatter the rosemary and sea salt on top of the torta.

11

Put the skillet in the preheated oven on the bottom shelf.

12

Put an oven mitt by the stove, so you don't forget to put it on to remove the Torta when after it's done.

13

Bake for about 12-15 minutes, until golden around the edges and golden on top.

14

Very, very carefully, with an oven mitt on your hand, take out of the oven.

15

Let it cool on a rack or an upside down baking tray.

16

Then carefully, remove it from the pan.

17

Slice up with a pizza wheel.

18

Enjoy!

Notes

You will need a skillet that can go in the oven at 450 degrees F.

Cooking

Sizzling Mapo Tofu with Pork, Tofu and Eggplant

ma po tofu with eggplant

This recipe for Sizzling Mapo Tofu is an easy and delicious dish to make any night of the week. As preparation only takes about 10 minutes and cooking is just as fast. So, your family dinner will be on the table in no time.

Another thing that I love about this dish are the textures. I love the combination of soft eggplant, tender tofu, small pieces of pork, crisp green onions. And that fiery trio of ginger, garlic and hot sauce really hits the spot. So, this dish couldn’t be more perfect.

I’m sure you have your own go-to dinner recipe when food needs to be on the table as fast as possible. Well, Mapo Tofu is that dish for me. I have been making this dish for many many years. I just love it. It is warming, satisfying and delicious anytime of the year. And, boy, is it fast to make.

I make this dish with pork. but you could easily turn this dish into a vegan dinner by omitting the pork. Because there are so many seasonings, you won’t miss the pork.

I love reading about the history of recipes. And this one is pretty amazing. Mapo Tofu actually dates back atleast 200 years.  It was originally made by an elderly woman at The Chen Xingsheng, a small restaurant near the Wanfu Bridge in north Chengdu, the Capital City of Sichuan province in China, that she ran with her husband.

Ma means pork, and po means elderly, so mapo was actually used to describe the woman who made and served this delicious dish.

ma po tofu with eggplant

If you need a quick and delicious dinner – Mapo Tofu with Eggplant is for you!

Enjoy!

Ma Po Tofu

Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

  • Part A
  • 1 eggplant, cubed
  • 2 garlic clove, chopped
  • 2 tsp chopped ginger
  • 1 Tbsp + 1 tsp sambal oelek or other hot chili sauce
  • 300 grams ground pork
  • Part B
  • 360 ml vegetable broth
  • 1/4 cup soy sauce
  • 2 tsp sake
  • dash of pepper
  • 1 package of firm tofu, cut into cubes
  • Part C
  • 4 green onions
  • 3 Tbsp corn starch
  • 1/4 cup water
  • 2 Tbsp sesame oil

Instructions

1

Saute eggplant, then remove from pan.

2

Saute garlic and ginger, when aromatic, add sambal oelek.

3

Add pork and saute until cooked.

4

Add Part ‘B’.

5

Add eggplant back into pan.

6

Mix cornstarch with water.

7

Add mixture to pan.

8

Add sesame oil and green onions.

9

Serve with rice.

10

Enjoy!