Thickening a sauce Chef Craig Rodger's Top Tip: A light onion puree makes a good base for a lot of white sauce recipes. Place 1 large chopped onion, 150mL of water, 250mL cream in a saucepan - bring to the boil and simmer for 15 minutes. Blitz with a hand blender and then allow to cook on a low heat until it's the consistency you're after. The onion is good because it is one of those "base" flavours that a lot of dishes utilise, but other vegetables like cauliflower or celeriac are also good for thickening. If you were making a cheese sauce, once your creamy sauce is at a nice consistency, add in cheese to taste.
Seed Crackers or Fröknäcke in Swedish These make an excellent chewy/crunchy cracker to put virtually anything on. I like them with cheese, peanut butter, cream cheese, salami, avocado and even as a base to grill some cheese on the top of...
“HEALTHIFIED” SUB (June 2013 update!)1 1/2 cup blanched almond flour (5 oz) (or 1/2 cup coconut flour or 2.5 oz) 5 TBS psyllium husk powder (no substitutes) (45 grams) (must be a fine powder, not whole husks) 2 tsp baking powder 1 tsp Celtic sea salt 2 1/2 TBS apple cider vinegar (1 oz) 3 egg whites (6 egg whites if using coconut flour) (about 3.5 oz for almond flour option, 7 oz for coconut flour) 7/8 cup (a little less than a cup) BOILING water (or MARINARA – for more Tomato Basil Bread!) (7 oz)
OPTION: Use 2 whole eggs (Almond flour version) or 4 whole eggs (coconut flour version). If you are having trouble with it rising using whole eggs you can try egg whites. Also, if your buns looks nice and big but then deflates after removed from the oven, try reducing the baking powder to 1 1/2 teaspoons.
Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won’t work), baking powder and salt. Mix until dry ingredients are well combined. Add in the eggs and vinegar and mix until a thick dough. Add boiling water or marinara into the bowl. Mix until well combined and dough firms up.
Form into 4 to 5 mini subs (the dough will rise about 2 to 3 times so I start mine as a 1 inch disk, see picture below) or one large sub/loaf and place onto a greased baking sheet. Bake for 55 minutes (45-50 minutes for smaller shapes like buns). Remove from the oven and allow the bread to cool completely. Cut open with a serrated knife. Fill with desired fillings. Makes 5 servings.
From Fat Heads, Tony and Judi "The bowls are made from bacon (obviously). Inside the bowl is a spoonful of cheese sauce (a mixture of cream cheese, sour cream, grated cheddar, diced tomatoes & shallots). On top of that is an egg, then it's covered with swiss cheese. Bake that lot for 5 minutes for amazing bacon & eggs!"