“They are like cookies!” – Potato Patties with Bacon


Dinner party at home, a family with kids and another friend and a lot of home-made food. That was our weekend evening. Yummy steak and lamb on the grill, grilled asparagus and fried onions, oven baked potatoes with and without cheese, two kinds of salad, peperonata and some potato medallions.


I had some leftover of mashed potatoes and didn’t want them at all. So I thought what can I make with these leftover mashed potatoes. I found some pancetta in the fridge I wanted to use for a pasta dish. And a lot of parsley.

I fried the pancetta in a pan until it was lightly crunchy, added the finely chopped parsley and made the mashed potato mix a little bit more dry with some tapioca flour. I made a lot of little balls and put them in hot oil, flatten them to make them as patties.

They came out super crunchy and very tasty. They were all gone within minutes and one of our friends said: “They are like cookies, you eat one, you want them all!” Yep, they were a good idea!

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Potato Patties with parsley and bacon
Potato Patties
Print Recipe
Servings Prep Time
25 patties 20 minutes
Cook Time
10 minutes
Servings Prep Time
25 patties 20 minutes
Cook Time
10 minutes
Potato Patties with parsley and bacon
Potato Patties
Print Recipe
Servings Prep Time
25 patties 20 minutes
Cook Time
10 minutes
Servings Prep Time
25 patties 20 minutes
Cook Time
10 minutes
Instructions
  1. In a medium bowl add the mashed potatoes and the parsley. Stir with a wooden spoon.
  2. In a little pan fry the bacon cubes until they are golden and lightly crunchy.
  3. Add the bacon to the mashed potatoes, add salt and pepper to taste.
  4. Add slowly the starch of your choice and stir until you feel the potato mash is dry enough to form little balls.
  5. Form 25 balls and add them into a big pan with hot olive oil. Flatten each one when you put them in the pan. Let them get golden and crunchy before you turn them to the other side. Take them out and place them on a plate with kitchen paper towel.
  6. Serve them hot and enjoy!
Recipe Notes

You can use also coconut oil or ghee for frying. The taste will be a little different, though.

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Avocado Pecan Dip for a Movie-Night


A few days ago my better half brought a bunch of home-grown avocados. They were sitting and sitting and sitting in the fruit bowl and none of us had an idea what to do with them. Both of us didn’t want them for breakfast. So yesterday my Sweetie said very sweetly: “You know, it’s really a pity that the avocados are going bad.” When he is right, Mr. Right is right!


OK, so in the afternoon I made an avocado dip with what I found in the fridge. I had lemons (also fresh and home-grown) and a lot of parsley. I added all in a food-processor and while it was running I thought I would like something more in it. I had a handful of pecans. I chopped them and added them to the avocado dip. E voilà! A super yummy avocado dip, perfect for a party, pot-luck or just a movie on the coach.

Yummy evening!

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Avocado Dip with lemon and pecan nuts
Avocado Pecan Dip
Print Recipe
Prep Time
10 minutes
Prep Time
10 minutes
Avocado Dip with lemon and pecan nuts
Avocado Pecan Dip
Print Recipe
Prep Time
10 minutes
Prep Time
10 minutes
Instructions
  1. Put the avocados in a medium bowl and smash them with a fork. Add all the other ingredients and stir until all is well combined.
  2. Let the dip sit for an hour in the fridge and serve!
Recipe Notes

If you want to garnish the avocado pecan dip use some chopped pecans or parsley. Serve with homemade sweet potato chips or nachos.

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The Top on the Bottom, the Bottom on the Top – Upside-Down Pineapple Cake


I have heard of it but actually never tried an upside-down cake. I know about upside-down apple cake.

We had my Honey’s parents over for lunch and as he wanted to prepare the lunch I had the dessert on my list. I asked him if there is something he would like me to prepare. And he suggested an upside-down pineapple cake. I never made it and so I was excited.

I made it in a square Pyrex glass pan. As my sweetheart had an old recipe out of a newspaper I just used paleo all-purpose flour and honey. The cake top was made of melted butter and brown sugar, I used ghee coconut sugar instead. Then the layer of pineapple slices and the cherries (I put them in 6, the remaining 3 slices I omit them). In the batter there is also milk, I used almond milk and instead of sugar I used honey. That’s all what I changed from the old newspaper recipe he had. And no one tasted a difference to the original one! I ‘fooled’ them again 😀

I think I will do the cake again, then with apples. What do you think? And how do you do an upside-down cake? Let me know in a comment.

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Pineapple upside-down cake gf/df
Pineapple Upside-Down Cake
Print Recipe
Servings Prep Time
9 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
9 servings 20 minutes
Cook Time
40 minutes
Pineapple upside-down cake gf/df
Pineapple Upside-Down Cake
Print Recipe
Servings Prep Time
9 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
9 servings 20 minutes
Cook Time
40 minutes
Ingredients
For the Cake Batter:
Servings: servings
Instructions
  1. Preheat the oven to 180°C/350°F. Melt the butter in an 8-by-8" pan and spread the coconut sugar evenly on the bottom with the butter. Arrange the pineapple slices on the ghee-sugar cover, even overlapping lightly. Optional you can put half of the cherries (cut side up) in the pineapple holes. Set aside.
  2. In a bowl mix the dry ingredients of the cake batter.
  3. In another bowl with a hand mixer mix the honey and melted ghee until fluffy. Add the egg and the vanilla, mix again well. Now add half of the dry ingredients and blend. Add the milk and blend. Add the rest of the flour mix and stir until well combined.
  4. Pour the batter now over the lined pineapple slices and bake for 40 minutes.
  5. When the cake is ready, run a knife around the edges of the pan. Put a serving plate upside down on the top and invert the cake onto the plate. Let it sit for a short while that the juice can soak in the cake. Then remove carefully the pan from the cake and let it cool completely.
Recipe Notes

The Maraschino cherries are an optional and of course not paleo. If you want you can put any other colorful fruit in the pineapple holes. Try blueberries, strawberries or even chopped nuts would be beautiful and tasty.

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Being a Tourist at Scripps Pier in San Diego


A few weeks ago I saw some amazing photos of a pier in San Diego and I wanted to go there. I wanted to see that amazing place and take photos of it. Of course I knew it is a place photographed at least a billion times. But who cares if the photos are nice?

So last weekend it was nice weather and the sunset promised to be beautiful. Let’s go! Many people thought the same thing and for me totally unexpected right when the sun has gone done it was packed with people (tourists from all over the world) to snap photos. Mainly with there smartphones but also some like me with a tripod and a REAL camera.

The Ellen Browning Scripps Memorial Pier was built in 1987-88 on a former pier built in 1915-16 and is a research pier. It is called after Ellen Browing Scripps who founded the Scripps Research Institute in La Jolla, San Diego. She was mainly a donor, as she inherited a lot of money from her family and was interested in marine life and also to help women and their education worldwide.

At Scripps Beach you can find many surfers as well which is a great combination for photos: meanwhile you wait for the sun going down, you can ‘shoot’ surfers and pelicans flying over your head. Maybe it’s better to go during the week when there are fewer tourists around. But the photos are amazing on any day! I hope I can go also on a stormy day maybe in winter, with heavy clouds and rain coming…

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Scripps Pier, San Diego, California/USA:

For further information:
Garden Tour Clairemont


Posted in California, Europe, ON TRAVEL, San Diego, USA | Tagged , , | Leave a comment

A Summer Treat – Avocado Lime Cheesecake Bites


Cheesecake is one of the summer treats I miss a lot. Cheesecake is so fresh and light and has very often a light vanilla or lemon taste. When I still didn’t know that I am gluten and dairy intolerant I had had it once in a while and really enjoyed it.

Now that I changed from so much yummy food into even more yummy food I can have cheesecake again. In this case without dairy and gluten. And even vegan – though I am not vegan or vegetarian.

I made my cheesecake with – guess what? Yes, with avocados. The taste of avocados is not very strong and so the lime is the real protagonist. To make the cheesecake even more fun I put one layer of lime and one layer of blueberry filling. The crust is made of almonds and medjool dates. Very easy, very fast and an incredible yummy summer taste.

The cake can be made also in one round cake pan. I preferred the bites, they are tempting but you don’t eat a whole slice, just a bite.. or two…or three…

You can be sure that you will enchant everyone with them!

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Avocado Lime Cheesecake
Avocado Lime Cheesecake Bites
Print Recipe
Servings Prep Time
30 pieces 30 minutes
Servings Prep Time
30 pieces 30 minutes
Avocado Lime Cheesecake
Avocado Lime Cheesecake Bites
Print Recipe
Servings Prep Time
30 pieces 30 minutes
Servings Prep Time
30 pieces 30 minutes
Ingredients
For the base:
For the filling:
Servings: pieces
Instructions
  1. Place all the ingredients for the base into a food processor and blitz until all is well combined and has a sticky texture. The mixture should hold together when you form a ball.
  2. Transfer the almond date base batter into a square or rectangle cake pan of about 6" x 8" and level it pressing it well down. There is no border needed.
  3. Let it sit in the freezer until you are ready with the filling.
  4. Put all the filling ingredients without the blueberries, in a blender and pulse until all is a smooth cream.
  5. Distribute half of the filling on the top of the cheesecake crust.
  6. Add to the remaining avocado lime filling the blueberries and pulse again until the berries are completely incorporated and give the filling a reddish color.
  7. Put the blueberry filling as a second layer on the avocado-lime filling, level and transfer the cheesecake into the freezer. Let it sit for at least one hour or as long you like.
  8. Before serving leave the cheesecake for 10 minutes in the fridge in order to cut it easier.
  9. Cut into 30 little cheesecake bites or if you like in bigger chunks.
Recipe Notes

The bigger you cut the cheesecake bites the less pieces you will have. 

You can decorate with some chocolate or fruit. Even icing-sugar would go.

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