Easy Keto chocolate pudding

August 14, 2021 / Lyn Jones / 0 Comments

A pretty straightforward chocolate pud that’s set with agar agar instead of gelatin, which actually gives it an almost mousse-like texture, unlike the jello texture you get with gelatin. It’s smooth, creamy, and looks impressive, and I promise promise you won’t even realise it’s sugar free. Just like the pudding cups from your childhood, except a whole lot richer and sexier.       4 servings

Ingredients
  • 250 ml Heavy Cream reserve 50 ml (try homemade nut milk)
  • 45 grams good quality Sugar-free chocolate I use this
  • 50 g Keto sweetener 1:1 sugar substitute
  • a pinch Salt
  • 2 tbsp cocoa powder I use this
  • 1 tsp agar agar 5g
  • 15 ml water
  •  loaf tin, small cake tin, ramekin or use the cream carton* to set it in – have ready

    1.  Measure out 50 ml of the cream into a bowl and sift the cocoa powder into it. Don’t skip the sifting. Mix until you have a smooth, lump free cocoa paste.

    2.  In another bowl, mix the teaspoon of agar agar in one tablespoon of water until you have a lump free paste again. You can also use gelatin but it’s not a 1:1 substitution so you might want to check that.

    3.  Weigh out the 45 grams of chocolate and set it aside. Get your saucepan out and empty the cream into it. Add in your sweetener to the cream. **

    4.  Put saucepan on low heat, keep stirring until the salt and sweetener dissolve.
    Add in the cocoa paste – give another good mix until it’s fully incorporated in the cream.

    5.  Add chocolate chips to the warm cream and stir till you get a uniformly chocolaty mix.

    6.  Add in the agar agar, stir to dissolve completely until you have a perfectly smooth hot-chocolate like mix.

    7.  Take the saucepan off the heat and directly pour the mixture into your cream cartons or whatever moulds you’re using. Leave to set in the fridge for at least two hours.

    8.  When you’re ready to serve, cut the carton along its length with a scissor and gently ease the pudding out. It should slide right out.

    9.  Top with a dusting of cocoa powder and some desiccated coconut. Slice and serve.

    * (If you get cream in a carton or Tetrapak like I do, save it to use as the mould for the pudding. Cut off the “ears” of the carton, take off the top so you have a rectangle open on one end.)

    **  (I’m using a stevia mix that’s a 1:1 substitute for sugar. If you’re not sure how sweet your sweetener is, add in a little bit at a time and taste as you go along. Also add in the pinch of salt.)

Roasted Vegetable Strudel with Basil and Herbs

July 25, 2021 / Lyn Jones / 0 Comments 

Fragrant, healthy & light, a crunch Mediterranean filo strudel with honeyed roasted vege layers.
Serves 4-6     

NOTE: this picture is not from the original website, which couldn't be copied. To look
at original picture go to https://www.pandespani.com/https://www.pandespani.com/


2-3 medium eggplant (sliced relatively thinly)
3-4 medium zucchini (ditto and longwise)
3 bell peppers - yellow, red & orange, cut into 4s (lengthwise?, remove seeds/stalks)
15-20 big basil leaves - more if smaller leaves
6 thin filo pastry sheets
80 ml Greek virgin olive oil
2 Tab dried oregano or thyme
1-2 tsp dried mint
4 T grated parmesan (can skip or use nutritional yeast)
1 cl garlic, finely chopped (opt)
1/2 tsp salt, pepper

1.  Preheat oven to 200 degrees C, line baking tray with parchment paper, add half the vegies.
Brush with oil, season and bake 20 mins. Put on a plate, repeat with rest of vegies.

2.  Stack the peppers together, cover with clingwrap to sweat 5 mins. Remove skin.
Lower temp to 190 degrees C and re-line cooled tray with more paper.

3.  Grab 3 sheets filo, drizzle oil, cover rest with damp towel. In the centre, make a line of
eggplants, sprinkle with herbs and parmesan. Add a layer of zucchini (2 long halves fit side by side) & pinch of garlic (then
the bell peppers?). Finally, cover with basil leaves.

4.  Fold 1 side of the filo sheets over vegies, add another layer of eggplant, herbs & parmesan
then wrap the roll. Take out 3 new filo sheets, moisten with olive oil and place the ready roll
in the centre. Put the peppers on it followed by the basil and another layer of remaining vegies
on top. Sprinkle with grated parmesan in between.

5. Turn the sides of the filo sheets inwards, brush the edges with olive oil & fold them to form an
elongated roll. With a sharp knife score 6-7 small vertical openings on the surface without cutting
through. Brush with olive oil and sprinkle with water.

6.  Bake in the preheated oven 190 degrees C (3rd rack from above-2nd from below) for 30 mins.
Filo should be golden brown and crunchy. Remove from the oven and allow it to cool 5-10 mins
before cutting.

7.  Any strudel is served warm or at room temp. Cut it on the incisions using a sharp or serrated
knife. On plates, garnish with some cherry tomatoes and basil leaves or a light roast pepper sauce.
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