When it comes to desserts, I always try to create them with a refreshing taste and not too sweet. In this recipe I used fresh lime juice and zest, and also reduced the sugar to only about 10 g per serving. This Caipirinha Mousse is inspired by a recipe I got from a good friend a long time ago. We all love this dessert, but the initial recipe was complicated and caused many headaches. Here I created a version that is easier to prepare, but you have to be precise when measuring. Optionally, to make it vegetarian, you can replace the gelatine with just the right amount of agar agar. The vegetarian version will be creamier, but not as foamy and firm as the version with gelatine.
Especially during occasions like the Easter celebration, which is around the corner, I love preparing a huge savory breakfast or brunch for my family. Scrambled eggs are always part of it and you can add to it whatever your heart feels like, for example they go really well with seafood. In the following recipe, I combined the salty flavor of the crayfish with the creamy eggs and the fresh spring onions and tomatoes. Here I used already cooked crayfish, but you can use any kind of seafood you like or find.
In this recipe I combined the nutty flavor of buckwheat with a hint of spicy curry, creating a delicious tortilla. You can also use them as a savory pancake or in place of pasta sheets when making lasagne.
Initially I came across buckwheat a bit by accident. I bought it thinking I was buying spelt flour, but then noticed the difference when preparing pancakes for the kids. After reading more about buckwheat, I learned more about its super food properties. Buckwheat is not a grain, it’s a seed of a plant, and the plant belongs to the same family as rhubarb and sorrel. It contains high quality proteins, better digestible carbohydrates, antioxidants, minerals, and vitamins. In other words, buckwheat is a healthier option for wheat or grains. If you eat healthy and listen to your body, you will recognize how your body feels after consuming certain kinds of food, even if you don’t outright suffer from any intolerances.
These pancakes are a nice low-carb alternative to regular pancakes. After bringing back the incredible book The Real Meal Revolution from our trip to Cape Town in 2014, I’ve been trying to reduce carbs for the entire family, including the children. I tried many different low-carb pancakes, and it took me some time to find the right substitute for wheat flour and still create something that the kids would eat. These pancakes here are my children’s favorites so far. They like them with a mix of applesauce and mango sauce and fresh fruits.
