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Naudinga
Programėlė Foodtips
Apie mane
Kelionės
- Puikios atostogos Prancūzijoje, Dižono regione 2024 rugsėjis
Parduotuvė
- Nemokamos knygos

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Category: Keto

Keto beigelis, keto riestainis, beigelis iš migdolinių miltų, baranka

Keto beigelis, migdolinių miltų riestainis

sušiai

Sušiai, keto draugiški

astaness_kitchenfantasies

🍰 I imagine, create, photograph and share!
🇳🇴 Food blogger in Norway
📌 Recipes • Culinary ideas • Food photography
👇 Latest recipes and stories

If only a bit differently.. I’m doing really we

If only a bit differently.. I’m doing really well with low carb, so from time to time I come back to it. Today for brunch I had a kind of sushi. ▢ 80 g cucumber, sliced into strips lengthwise
▢ 30 g cream cheese
▢ 35 g smoked salmon
▢ a little sesame seeds As simple as two plus two. - I laid the cucumber strips next to each other, slightly overlapping.
- On top of the arranged cucumber strips, I spread cream cheese.
- Over the cheese, I placed smoked salmon.
- Starting from one end, I rolled it up tightly.
- With a sharp knife, I cut it into bite-sized pieces. Then I sprinkled a little sesame seed on top for garnish. Kcal: 158 kcal | Carbohydrates 5 g | Protein 9 g | Fat 12 g #keto #ketosushi #lowcarbo

Salmon is too Salmon in Spain You can never go wr

Salmon is too Salmon in Spain You can never go wrong with salmon. Looking for something tasty, we finally decided we needed some proper food. Ingredients: 500 g salmon fillet
5 large boiled potatoes
1 tomato
200 g cream
100 g grated cheese I sliced the boiled potatoes into rounds and arranged them in a baking tray, then tucked strips of salmon between the potatoes, sprinkled the chopped tomato on top, and poured over the cream. I added some salt and pepper. Baked for 30 minutes at 200°C, then sprinkled the cheese on top and baked for another 10 minutes. There were six of us eating, and it was delicious. https://kitchenfantasies.com/en/ #salmon #spain #foodnetwork

A Little Holiday in Spain If you really want to t

A Little Holiday in Spain If you really want to taste something authentically Spanish, you have to be in a bigger city. Here in our little village, the “best” food at the local café is… a burger. Nothing wrong with that, but I was craving something a bit more special. Today the rowers were busy the whole day, so I stayed behind and went for a walk around the area. And since they’re bound to come back with medals anyway, I thought they deserved a dessert waiting for them. At home we already had sponge cake, some fruit, and chocolate cream. On my way back from the walk, I picked up mascarpone and cream — and that’s how the idea for a quick layered dessert came together. I crumbled the sponge cake, chopped up the fruit, and whipped mascarpone with chocolate cream and the cream into a smooth mixture. Then I layered everything into four glasses: cake at the bottom, a couple of spoonfuls of cream, some fruit, more cake, more fruit and cream, and finally topped it with crumbs and a few fruit pieces. Into the fridge it went! What I used: 120 g sponge cake
200 ml cream
250 g mascarpone
2 tbsp chocolate cream
1 peach, 1 kiwi The funniest part was shopping in a language I don’t speak. Mascarpone was straightforward, but cream was trickier — I picked it out by looking at the picture and the fat percentage. I figured that “35” had to mean 35% fat (since carbohydrates tend to look similar in most languages, and there usually aren’t many other ingredients). Luckily, I guessed right — it was cream after all.

Ironing clothes is the thing I hate the most 😅👕 But I’m off to Spain 🇪🇸✨
So I guess I’ll dress up a little… and most importantly – bring back the true flavors of Spanish cuisine 🍤🥘🍷 From tapas to paella, every bite is waiting for me. 🌞 #spaintrip #travelmood #tasteofspain #spanishflavors #tapastime #paellalovers #foodietraveller #spaineats #authenticspain #travelandtaste #holaespaña #vacationvibes☀️

I’m getting used to avocado… My relationship

I’m getting used to avocado… My relationship with avocado is complicated. I used to love it, but once I ate one that I suspect wasn’t fully ripe, and since then, I occasionally buy avocados with the hope of eating them—but after resting at my place, they usually end up in the trash… even though I really dislike wasting food. I know they’re healthy to eat… so I’m giving it another try. Avocado Brunch Sandwiches 2 slices of toasted bread
60 g avocado
2 soft-fried eggs
2 slices of crispy smoked bacon
lemon juice I spread the avocado on the toasted bread, sprinkled with lemon juice, hid it under the fried eggs, and decorated with bits of bacon. It was tasty, but how do you keep a cut avocado fresh until the next day? Because I only used 1/4 of it… ChatGPT says at:
- If the avocado is already cut, brush the surface with lemon or lime juice to prevent browning.
- Store it in an airtight container or wrap it tightly with plastic wrap to reduce contact with air.
- Keeping the pit inside helps slow down browning a little.
- In the fridge, a cut avocado usually lasts about 1–2 days. Is it true? #avokado #avokadas #priešpiečiai #lunsj #kiaušiniai

Dinner for One Living together has its challenges

Dinner for One Living together has its challenges — and the kitchen is no exception.
When tastes don’t align, a little creativity usually saves the day. With some imagination, many dishes can be adapted to suit everyone, even when cooked in the same pot or pan. But mushroom soup? That’s a hard no for Dainius. I know there’s no convincing him. So, I waited for the perfect moment — an evening when he was out, dining in the city — to indulge myself. This was my time for mushroom heaven: a velvety, fragrant soup infused with a hint of French herbs and bay leaves I’d picked from my own balcony. Ingredients
25 g butter
2 tbsp olive oil
450 g cleaned mushrooms (I used white button mushrooms)
10 g dried porcini mushrooms
2 garlic cloves
1 onion
Salt, freshly ground black pepper, bay leaf
½ tsp paprika powder
1 liter vegetable broth
1 egg yolk
100 ml cream
Fresh parsley leaves
Bread croutons, for serving Full recipe: https://kitchenfantasies.com/en/fragrant-pureed-mushroom-soup Your turn — how do you handle dinner when tastes clash? When there’s someone in the house who won’t touch certain foods, but you love them?
My golden rule: never hide the “unwanted” ingredient in disguise. Instead, embrace it — and sometimes, simply make two different meals. #mushroom #soupseason #mushroomsoup #vegetable

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