The secret of this chocolate dessert is the use of agar-agar, a natural gelling and thickening agent that, when mixed hot and then cooled, gives this recipe a very particular texture. For every half liter of liquid will be used 3 to 7 grams of it, depending if we aim for a more gelatinous or firmer consistency.
Tag: keto
Low-carb side dish in just 10 minutes: cauliflower bulgur pilav
“Pilav” is a generic denomination in Turkish cuisine for the accompaniment of rice, bulgur or pasta, or a mixture of two of these. This cauliflower bulgur pilav is a particular version, since it’s perfect even for those who are in a low-carb or ketogenic diet.
How to prepare Galician-style octopus like in North Spain
Anyone who has visited Galicia knows a visit to a “pulpería” is a must, and here we will learn their classic recipe: pulpo a la gallga (Galician-style octopus). The preparation is quite simple, just few tricks have to be observed, and the only difficulty is learning to find the right point of cooking, the octopus should not be too hard or too soft.
Haz tzatziki como en Grecia
Tanto para servir como mezze, acompañar vegetales o carne asada, o para aderezar un sandwich en pan de pita, con esta sencilla receta vas a sentirte a orillas del Mar Egeo.
Recipe of Makdous, the incredible stuffed preserved aubergines
This is a traditional preparation of aubergines stuffed with chili, walnut and garlic and marinated in olive oil, native to the Levante region. The elaboration might seem a bit laborious, but it actually doesn’t have great difficulties.