May. 9th, 2015

akienm: (Default)
When is it a carpaccio and when is it a cerviche? I don't know. This one was originally a salmon carpaccio, but given it's acid content, it does the same chemical cooking that a cerviche does.

~2lb fresh tuna (fresh frozen is fine)
2 lemons
2 tbsp chopped dill
2 shallots, finely chopped
2 tsp honey
2 tbsp extra-virgin olive oil
1 tbsp capers, drained and dried
baby spinach leaves to serve

Rinse and dry the fiah, then wrap in cling film and freeze for 1 hr to make slicing easier. Meanwhile, finely grate the zest from one lemon and squeeze the juice from both. Mix in a bowl with the dill, shallots, sugar and 1 tsp sea salt.

Add the olive oil and whisk to amalgamate.

Unwrap the fish and set on a large chopping board. Cut wafer-thin slices on the diagonal, as you would smoked salmon. Arrange a layer of the fish over a large shallow dish, then spoon over a little of the marinade – spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 2 hrs or overnight.

To serve, arrange the salmon slices over a platter and scatter over the capers and some salad leaves.

Adapted from:
akienm: (Default)
Ingredients (makes 60 cookies):

4 large eggs, free-range or organic
¾ cup extra virgin coconut oil (160g / 5.8 oz), add ¼ cup if too dry (total 220g / 7.7 oz)
¾ cup Xylitol (80g / 2.8 oz)
½ cup raw cacao powder (40g / 1.5 oz)
1 cup fine coconut flour (120g / 4.2 oz)
1 tbsp cinnamon
1 bar dark 85% chocolate (100g / 3.5 oz)
60 halves pecan nuts (90g / 3.2 oz)


Crack the eggs into a bowl and whisk with melted coconut oil. Add Erythritol and stevia and mix in well. Erythritol doesn't dissolve unless heated. For best results, powder it first.

Note: To boost the flavour, you can use chocolate or cinnamon flavoured stevia or add a tablespoon of natural sugar-free chocolate extract.

Add cinnamon and cocoa powder.

Mix in well using a whisk.

Add the coconut flour and process well.
Note: Sifting the coconut flour through a strainer will help you avoid hard lumps from getting into the pastry.

Place the dough into a plastic foil and in the fridge to harden for at least 1 hour.

After 1 hour, preheat the oven to 175 C / 350 F. Using the foil or two sheets of parchment paper, roll the dough out until it's about ¼ inch / ½ cm thick.

Use a cookie cutter to create your shapes. I used a 2 inch / 5 cm cookie cutter.

Place the cookies on a baking dish lined with parchment paper leaving little gaps between each cookie. Roll the remaining dough and repeat until all the dough is used up.

Place in the oven and bake for 10-12 minutes. When done, remove from the oven and let them cool down. Make sure that the they are completely cool before you add the chocolate topping.
Note: Coconut flour tends to burn faster than regular wheat four. Keep an eye on the cookies to prevent burning!

Melt the chocolate in a water bath. Using a small ¼ tsp measuring spoon, pour the chocolate on top and press the pecan halve in. If you have any chocolate left, just spoon it on top of the pecan halves.

Transfer to a serving plate when the chocolate is completely solid.

Why try soaking nuts - Some people have digestive issues when eating nuts. It's actually not that rare. However, it's not always caused by an allergy and they don't have to stop eating them. There are "anti-nutrients" such as lectins, phytates and enzyme inhibitors that seem to be the reason for many people having digestive issues when eating raw nuts. While roasting helps to reduce the "anti-nutrients", soaking the nuts first is even more effective.

Soaking and dehydrating not only makes nuts deliciously crispy, but their nutrients are better digested and absorbed by your body.

Pecan nuts need to soak for at least 6-8 hours, cashew nuts 6 hours and hard nuts like hazelnuts or almonds 8-12 hours.

Simply place them in a bowl, cover with water and leave them to soak overnight. Drain and spread on a baking sheet lined with parchment paper and dehydrate at 55-65 C / 150 F for 12-24 hours, turning them occasionally, until completely dry. When done, store in an airtight container.

Original recipe:


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Akien MacIain

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