Vovo's Moqueca (cod fish in coconut milk with peri peri)

I'm back in Portugal staying with Vovo in Sintra... She's promised to teach me at least one Portuguese or Mozambican dish every few days... I can tell that all the family back in Cape Town (Michele) are licking their lips in anticipation of my return to cook them some delicious things . Almost everything has peri peri added to it at some point so it's time to stock up if you haven't already as most of the recipes I'll be posting in the next few weeks will be crying without it.

You'll have to forgive my sometimes hand-wavey recipe. This is because my grandmother insists that she never uses a recipe and it's different every time. It's almost impossible to get her to commit to what should go into the dish so basically I just watch her every move and write it down as we go. Feel free to make improvements but this is a good basic structure.

This dish is exotic enough to get you excited but simple enough that it's a pleasure to cook. Apparently moqueca originally comes from St Tome and Principe - a former Portuguese colony...Vovo says in Mozambique they eat it with rice but when I'm around she's very good about sticking to the LCHF diet (Thanks for the solidarity). You can substitute for a more LCHF alternative such as cauliflower rice (blitzed cauliflower) or something greener such as spinach pan-fried with garlic and olive oil.

Hope you like it!

Sofia

Ingredients

2 servings

4 fillets of cod fish (we used frozen, but obviously fresh if you can get it)

1 small onion, chopped finely

3 cloves of garlic, chopped finely

olive oil (or coconut oil) for cooking

2 large ripe tomatoes, chopped (roughly 1-2 cm wide)

1/2 tsp peri peri powder

pinch of salt

1 tin coconut milk (or 1 tin coconut cream and then add about half a cup of water so you have enough sauce to poach the fish in)

1/2 lemon (I think limes are nicer though if you can get them)

coriander, chopped - to add right at the end (add to taste)

Fry onion, garlic in olive oil in a large deep frying pan on medium heat. Onions should be soft. Don't let the garlic burn, it will taste terrible. Add peri peri and tomatoes. Let the tomatoes fry a bit before adding the fish and coconut milk. Once the pan has come to the boil turn down the heat and let it simmer until the fish is cooked through. Add a general squeeze of lemon and the chopped coriander.

Catie's Cheesecake Recipe

  

I am only on my seventh day of the Paleo diet, but from day one I have been plotting and planning how to cater for my infamously sweet tooth. On paging through the Real Meal Revolution cookbook I noticed that certain “sweeteners” are not prohibited. A substance called “xylitol” caught my eye in particular, which though tastes like sugar, looks like sugar and walks like sugar, is not in fact sugar. It is a plant extract which actually helps prevent tooth decay in humans (but be warned, is very poisonous for dogs).

I found a recipe for a cheesecake on “Low-Carb is Lekker.” But either the woman who writes the blog cannot do maths, or is just a terrible cook, because following her instructions resulted in an overly runny mixture drowning in egg. So I made some alterations. See below my recipe, which was completely delicious!

The Crust:

1 Cup almond flour

2 Tablespoons butter

2 Tablespoons xylitol

Combine all the ingredients, and press into the bottom of a springform pan (this kind of pan is preferable because it makes extracting the cheesecake much easier). Bake for 8-10 minutes at 200 degrees until fragrant and beginning to brown.

Cheesecake filling:

2 Packs of Philadelphia Cream Cheese

2 Cups Sour Cream

4 Eggs

1 ½ Tablespoons Vanilla Extract

7-8 Tablespoons xylitol (depending on how sweet you want it – I suggest tasting the mixture)

1. Heat the oven to 200 degrees

2. In a mixer or processor fluff the cream cheese (Philadelphia is thick so this can seem tricky – particularly because I only had a stick blender)

3. Add eggs one at a time while mixing

4. Add the sour cream, vanilla and xylitol (don’t overwork the mixture)

5. Pour over the crust and bake at 200 degrees for 15 – 20 minutes. Then set to bake at 180 degrees for the rest of the baking time (this should take about an hour, but you will know the cake is ready when the top begins to brown and crack slightly. I suggest doing the knife test though to be sure – stick it in the cake and if it comes out clean its ready)

6. Allow to cool before serving

Note: It is even better the next day after a night in the fridge!

Berry Topping:

1 Cup Mixed Berries (frozen work well)

1 Tablespoon Butter

1 Tablespoon Xylitol            

1 Teaspoon Psyllium Husks (as thickener)

In a saucepan stir all the ingredients together on a medium heat, except the husks. Stir in the husks as soon as a syrup has formed.

Almond Flour Blueberry Crumpets

Okay, so when I first discovered sweet potato crumpets as a dedicated LCHF observer, my feelings about them were somewhat akin to infatuation. Plus, they were huge success with my Florence housemates proving that being deprived of carbs has not led me to accept just anything trying label itself a crumpet. But, fidelity aside, these almond flour blueberry crumpets are even better. Yes, it appears my obsession with crumpets has reached new heights - thanks to all the talk from Cape Town (via family Skype calls) about the Prof. Tim Noakes and co. cookbook Real Meal Revolution... 

We have a copy at home in South Africa but as it's a rather hefty tomb it didn't make it into my almost overweight suitcase to Florence... So when it came to making them I ended up making up most of the recipe with a bit of help from the video that was posted on the Real Meal Revolution blog - which you can watch here.

The recipe is super simple. Use you own discretion in deciding if the batter is too thick or running and add more of the relevant ingredients. This batter is extremely resistant to messing it up, so fear not! I hope these crumpets transform your lazy Sunday mornings as they did mine.

Much love from Florence,

Sofia

Ingredients
4 eggs
1 teaspoon baking soda
2 cups almond flour (you can substitute some of it for coconut flour)
roughly 400g ricotta/2 small tubs (add according to preference... )
1 small box of blueberries

Beat the eggs in a large bowl and then add the almond flour, ricotta and baking soda. Using a whisk works wonderfully to get a non-lumpy batter (I don't have access to a food processor but you could use that instead). Then, fold in the blueberries. It should look something like this (see picture below). Not super appealing, but things will be looking a lot more inviting in about two minutes...

Get a large frying pan and add a generous tablespoon of coconut oil. This adds extra flavour and doesn't turn brown and burnt unlike butter. Using a tablespoon/soup spoon, put about three dollops of the batter into the pan on medium heat. The key to successfully turning them later on is not to make them too big.

Serving suggestions:

Butter (lots!)

Mascarpone

Strawberries 

Cinnamon

Here is a taste of Florence for you to gaze at as you happily munch your blueberry crumpets... The Palazzo Vecchio.