Creamy fennel deliciousness!
I found this recipe on Epicurious and was rather curious about the flavours so had to have a try. Plus it’s been a while since I have cooked with fennel so it jogged my memory about this vegetable. Wow, there is no mistaking the aroma and taste of this soup..it’s definitely for fennel lovers. Fennel has a mild aniseed taste. The zucchini does not add to the taste but helps thicken the soup. Who needs potatoes when you have zucchini! Yummy, tell me more Diva…
Stilton soup is normally associate with broccoli, but I thought I would try something else and had a bunch of zucchini (courgettes) in my fridge, and thought “well, they are green so therefore a substitute for broccoli…hee hee..” and they give the soup a lovely creamy consistency. They actually went very well with the Stilton and I really enjoyed the soup. Something for the cold evenings or to just surprise people with “guess what is in this soup”! Yummy, tell me more Diva…
I seem to have a slight obsession with making food into ball shapes at the moment and this is another food ball recipe! I think it’s probably because we add a couple of my food balls to soup to bulk it out if we are extra hungry. I have hardly been cooking any meat or fish dishes for the husband so these are very overdue! (I am vegetarian, he is not!). These got the thumbs up from the chief taster and a couple were used as snacks in his daily lunch box. This is a very easy recipe to make and great if you are in a rush for supper. Yummy, tell me more Diva…
Fresh and uplifting to eat!
I normally use onions as a base to my soup but have cut them out for this to keep the carbs nice an low. Making soup is a great way to use up all of those left over summer zucchini’s (courgettes). The lemon goes so well with this and the texture of the soup is just right (well for my tastes). Simple to make and delicious to eat – huzzah! Yummy, tell me more Diva…
I recently purchased a Spiralizer from Amazon and it is now firmly part of my kitchen tools. It makes great spaghetti out of vegetables! I have been making lots of courgette (zucchini) which you can eat raw or gently fry it for a couple of minutes in butter. If you do not have a spiralizer, you could use the vegetable peeler to make ribbons of courgette (zucchini). Yummy, tell me more Diva…
These are utterly delicious and gorgeous! Gorgeous I tell you! They were much better than I had thought they would be and as ever, easy to make and easier to eat! The herbs really give the courgette balls a great flavour and could be served simply as a side dish with no sauce. I use coconut flour to help bind the balls because it acts like a piece of kitchen roll and soaks up any moisture, but another low carb flour such as almond flour could be used instead. Yummy, tell me more Diva…
This is a lovely salad or side dish that is for garlic lovers. You have to let this sit for at least four hours for all of the flavours to absorb but it is worth the wait! Yummy, tell me more Diva…
I serve these chicken meat balls on a bed of white cabbage with melted cream cheese and Parmesan for the sauce as an alternative to pasta. Ribbons of yummy cabbage are our alternative to pasta slathered with a low carb sauce. Yummy. The chicken and zucchini balls are “well balanced” to quote the Chief Taster. Yummy, tell me more Diva…
This is a very moist bread full of goodness. You could add nuts to it too if you wished. Yummy, tell me more Diva..
Grain free yet full of fibre!
These are a delightful grain free cracker made with courgette (zucchini), almond flour and coconut flour. Lots of fibre and very filling! I did not bake them to an absolute crisp which gave the cracker a slight soft texture which I preferred. You could cook them a little bit longer if you wanted them very crunchy. Yummy, tell me more Div…
