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Our dear friends gave me a beautiful cookbook from their last cruise, it is a celebration of courses through the journies of their fleet: Culinary Courses Journeys. Although most of the recipes are quite fancy, the book is amazing inspiration and a week doesn’t go by that I don’t check it for reference!

It was such an occasion that I was leafing through the book that I found a gorgeous representation of a Minestrone Soup and I knew I had to make it for dinner. And then I realized that I did not have a Minestrone on the blog. Gads!

The soup is packed with fresh vegetables in a light tomato and basil scented broth. The protein is navy bean to keep it healthy. You could add a parmesan rind or two to the broth while cooking.

The tuile melts into the soup for a beautiful flavour and textural addition.

Rustic Vegetable Minestrone

A KitchenInspirations Original Recipe

Makes about 1.5 L (6.25 cups) soup.

Please click here to print this recipe.

Ingredients:

  • 1 tbsp EVOO
  • 125 g (~1 cup) sweet onion, diced
  • 10 g (2 – 3 cloves) garlic, finely minced
  • 150 g (~1 cup) zucchini, diced
  • 115 g (~1 cup) celery, diced
  • 120 g (~1 cup) red pepper, diced
  • 75 g (~1 cup) king mushrooms, diced
  • 140 mL (4 oz) puréed tomatoes, juice or sauce
  • 15 mL (1 tbsp) tomato paste
  • 350 mL (1 2/3 cups) chicken stock
  • 2 stems of basil
  • 4 stems of lemon thyme
  • 100 g (1/2 cup) dried beans
  • 35 g (~1 cup) baby spinach
  • 5-8 fresh basil leaves, roughly torn

Directions:

  1. Cook the dried beans according to directions.
  2. Heat Olive Oil in a large pot and sauté onions until translucent, you may need to add a little stock or water. Add the garlic and cook until fragrant.
  3. Add all of the vegetables and cook for about 10-15 minutes.
  4. Combine the puréed tomatoes, tomato paste, and chicken stock. Pour over the vegetables and add the basil and thyme stems and simmer for 10 minutes. Remove stems.
  5. Add the cooked beans and baby spinach, stir and heat through.
  6. Serve garnished with a Parmesan tuile (recipe below) and roughly torn basil leaves.

Basil Cheese Tuile

Makes 1 tuile

Ingredients:

  • 7 g (1/4 oz) hard fatty cheese (like Parmesan or Cheddar), finely grated
  • 1 large basil leaf, chiffonade
  • pinch of granulated garlic

Directions:

  1. Pre-heat the oven on high broil.
  2. Mix cheese, basil and granulated garlic well.
  3. On a parchment lined baking sheet, shape the tuile as desired (I made a tear drop).
  4. Broil until evenly browned (mine took about 4 minutes but it depends on how thick you make your tuile); to prevent burning, you may need to cover part of it with bits of parchment as it bakes.

Notes:

  • I like a little crunch left in my vegetables, so I generally under cook rather than over cook.
  • If you make this in advance, keep the beans separately so they don’t turn to mush.
  • I used Ivanhoe Horseradish Cheddar because I thought it would be a nice zing to the soup.
  • Make as many tuile as you need, just multiply the ingredients by the servings required.
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In October I did some really cool TV jobs! I cooked for the lovely and talented Chef Anjum Anand from her I love India Cookbook for Your Morning (click here to see the segment (about 1 min of commercials)) and Mark Bittman, the original author of the infamous No-Knead Bread! recipe (click here to see the segment (only about 30 seconds of commercials)) and Ocean Wise Executive Chef, Ned Bell from his beautiful new cookbook, Lure!

Ned is awesome! It was indeed a pleasure to work with him. Yes, those are ‘sensible shoes’ as a fellow food stylist recently mentioned on instagram!

Mark was incredibly humble and amazing to work with (although, I wish the camera-man would have said something about the angle of the burgers!)

Mark released his Tenth Anniversary Edition of How to Cook Everything Vegetarian cookbook, simple meatless recipes for great food! The book is enormous, over 700 pages and it’s packed with great info, techniques, and wonderful recipes.  Although Mark is not vegetarian, he believes we should be enjoying a more plant-based diet. What I liked about his recipes is that they are truly vegetarian and not just cop-out vegetarian like spaghetti with tomato sauce that you see on some menus! I cooked tofu, tempeh, seitan and a really interesting beet burger. The recipes were easy to follow and came together quickly without special equipment. I will definitely make a few again and even others from the delicious cookbook.

Although this recipe isn’t from his cookbook, it is indeed vegetarian.

Basil and Sun-dried Tomato Gougières

Makes about 50 gourgières. To print the recipe, please click here.

Ingredients:

  • 250 mL (1 cup) water
  • 128 g (1/2 cup) unsalted butter
  • Pinch salt
  • 128 g (1 cup) all-purpose flour
  • 4 eggs
  • 40 g (~1/4 cup) sun-dried tomatoes (not in oil)
  • 15 g (~3 cloves) garlic cloves, finely minced
  • 7 g  (~10) basil leaves, chiffonade

Directions:

  1. Preheat the oven to 425° F (218° C). Line a baking sheet with wet parchment paper (crumple the parchment into a ball and saturate with cold water and wring out, flatten with your hand on the baking sheet).
  2. In a heavy bottom saucepan, combine the water, butter, salt and garlic and heat until melted. Remove from heat and add the flour all at once, stirring well. Return to heat and cook for a couple of minutes until it comes away from the sides of the pan.
  3. Remove from the heat and beat in one egg at a time until fully incorporated, being careful not to scramble the eggs. Fold in the herbs and chopped sun-dried tomatoes.
  4. Using a small ice cream scoop dipped in water with a splash of oil, scoop out single balls onto the baking sheet about 5 cm (2 inches) apart. Bake for 20 minutes or until tops are golden and the puffs have poofed about double in size.
  5. Cool on a wire rack. Continue to bake until you have exhausted your batter.

A light and delicious cocktail nibble.

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The chef at our favourite French Bistro has left and his long-time sous chef has taken over. In general, the menu changes to suit the new chef but, because this is a traditional French Bistro, very few of the menu items changed. Sadly, one item that did change was the serving of the braised short rib, one of JT’s favourites. Instead of blue cheese risotto, the chef serves it with greens and pommes fourchette (literally, forked potatoes) and it’s not quite the same. When I mentioned that I was going to make short ribs, JT specifically asked me to make the blue cheese risotto. This dish is extremely rich, so I suggested that I make it with cauliflower rice instead of real rice and JT agreed. The meat is cooked on low for a long time but that is what makes it so delicious, so don’t fast forward and use high, low and slow is the way to go. Also, cut the carrots into good sized chunks so that they don’t disintegrate during the cooking process, my carrots still had great texture at the end.

Sherry Braised Short Rib with Cauliflower Blue Cheese Risotto

A KitchenInspirations Original Recipe

Please click here to print this recipe.

Serves 2-3

Ingredients:

  • 500 mL beef short ribs
  • 200 g onions, finely chopped
  • 125 mL beef stock
  • 125 mL cooking sherry (or red wine)
  • 15 mL (1 tbsp) tomato paste
  • 200 g (1 medium) carrot, cut into one-bite chunks
  • 120 g (1 stalk) celery, finely chopped
  • 20 g (3 cloves) garlic, finely minced
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • Salt and Pepper to taste
  • 10 g (1 tbsp) corn starch, dissolved in a small amount of cold water

 

Directions:

  1. Season short ribs with salt and pepper.
  2. Brown the short ribs in small batches in a cast iron pan, transfer to a pre-warmed slow cooker.
  3. Add onions to the hot cast iron pan and cook until translucent, add celery and garlic and cook until garlic becomes aromatic. Add the carrots and cook for about a minute. Transfer to the slow cooker.
  4. Combine the stock, sherry, tomato paste and mix well, use to deglaze the cast iron pan, turn the heat off. Add the cornstarch that has been dissolved in a small amount of water and stir well into the deglazing liquid. Pour the liquid over the meat and carrots in the slow cooker. Stir well.
  5. Lay the fresh thyme and bay leaf into the slow cooker and cover with braising liquid. Cook the ribs for 5-6 hours, covered on low or until meat comes cleanly off the bone. Remove thyme sprigs and bay leaf.
  6. Serve on top of a bed of cauliflower blue cheese risotto (I didn’t jot down the recipe, but this one would be delicious).

 

Notes:

  • Always brown meat in small batches, otherwise you’ll end up steaming them instead of browning.
  • I sprinkled the seasoned ribs with Mycryo and got a gorgeous sear.
  • My sauce turned out to be the perfect consistency, not soupy at all.

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Bloor West Village (BWV) is really starting to shape up in terms of restaurants. Of course we have more than our share of the usual pubs and sports bars but fine dining and house made food restaurants have had a difficult go at it mainly due to greedy landlords offering absurdly high rents. But in recent times, the restaurant selection has expanded and now we have some excellent choices for good food. One of the more recent places is a Korean BBQ place and although the food is wonderful, the ambiance is not (I think I counted about 21 TVs surrounding the perimeter just below the ceiling, and it’s not a huge place!) so we will reserve our patronage for lunch or take out.

I was immediately intrigued by the spices and flavours of Korean cuisine but my only experience was with Charles (Five Euro Food, in hiatus presently) when we met up in Paris in 2012 and Sissi’s tantalizing recipes for pickles and kimchi. So one afternoon, I decided to explore said cuisine at home. Of course, I was ill-prepared and did not have some of the specific spices (Korean chili paste, Korean red pepper powder) so I had to improvise using ingredients found in my European kitchen. We loved it and, because we have a relatively young Korean palet, did not immediately taste a huge difference compared to the restaurant food we’ve experienced. In general, (in my opinion), Korean food can be rather spicy (hot) and may not be for everyone (they seem to have only one way to make it: really, really hot) so the recipe below is a slightly tempered version. Of course, you may make it as hot as you like.

Korean Pork “Bulgogi”

For the original recipe, please click here.

Print Korean “Bulgogi” Recipe

Makes 2 servings

Ingredients:

  • 200 g Pork Tenderloin, thinly sliced
  • 1/2 large sweet onion, halved and thinly sliced
  • 4 medium garlic cloves, crushed
  • 45 mL (3 tbsp) fresh ginger, finely minced
  • 125 mL (1/2 cup) sweet pimento paste (like this) or Korean chili paste
  • 2 tbsp toasted sesame seed oil
  • 63 mL (1/4 cup) dark soy sauce
  • 30 mL (2 tbsp) Hungarian sweet paprika (or Korean chili powder)
  • 3 mL (1/2 tsp) smoked Spanish paprika
  • 5 mL (1 tsp) hot Hungarian paprika paste (like this), or to taste
  • 45 mL (3 tbsp) honey
  • 30 mL (2 tbsp) mirin
  • 2 medium scallions, white and green parts, finely sliced
  • 10 mL (2 tsp) toasted white and black sesame seeds

Directions:

  1. Combine everything but the pork, scallions and sesame seeds in a blender and blend until smooth.
  2. Toss the pork with the onions; cover with 1/2 of the marinade (reserve the rest for another time) and coat well, refrigerate for 1-4 hours.
  3. Warm a cast iron pan on the grill (or stovetop), add a little oil and cook the marinated meat and onions until the pork is cooked through. Leave the top open to allow the sauce to thicken.
  4. Serve with finely sliced scallions and toasted sesame seeds over sticky rice or cauliflower rice.

This is a richly flavoured Korean inspired dish.

Notes:

  • This version is not an overly spicy dish, but it is richly flavoured with a very slight kick.
  • I modified the ingredient list to suit what I had in my pantry. I cannot say whether the original recipe would be significantly spicier but my guess would be, that it is.
  • Make a double or triple batch of the marinade and reserve for future meals, it really is tasty.

Or you may use chicken, like this and make it a Bulgogi Bowl! I made a quick carrot pickle and topped shredded ice burg lettuce for a lighter dinner, it was wonderful!

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In early August, JT and I had the honour of giving Dave (Fine Dining at Home) a foodie tour of our fair city. You see, Dave is a Captain of a Jet and was flying to the Big Smoke, so obviously, we wanted to take him on a foodie tour. It’s been a tour, a long time in the making, as soon as Dave mentioned that his airline would be flying to Toronto several months ago, I started making a list of things to do…it was long and heavy so the day before Dave’s arrival, JT and I sat down and made a lean list with opportunity to be spontaneous. Dave was a great guest, being very flexible to what we were going to do; it was a super hot and humid day so I also altered the tour to be more air conditioned car oriented than walking, even though we did our share of walking too!

It was a hot, humid day.

We started our day with the St. Lawrence Market, Toronto’s oldest market; it is made up of two stories of food and food related independent stores. While there, we had to have Toronto’s world famous Peameal Bacon on a bun (also known as back bacon or Canadian bacon) at the infamous Carousel Bakery. We loaded up our sandwiches with condiments and sat outside on picnic tables to have our breakfast! It’s a serious sandwich and I could only finish half of it! Then we toured the market, taking in the smells and sounds of Toronto’s culinary marketplace. We ended our tour in Placewares, one of my favourite kitchen stores in the city. From there, we detoured and walked along Front Street to see the new dog fountain (I know it’s not food, but it was along the way). We walked to Brookfield Place where we showed Dave the worlds largest underground pedestrian walking path, called PATH! Path sure comes in handy in the middle of winter when temperatures could be as low as -20° C because of wind chill! It’s basically a system connecting one food court to another under almost every building in downtown Toronto!

The dog fountain, they are all dog statues

Then we headed back to the car and did a little car tour of the city on our way to The Distillery District where we walked around the old distillery grounds and popped into Vom Fas, where I found a rather unique spice called Tasmanian pepper berry, that I had to have! While at The Distillery, we thought we would do a beer tour of Mill Street Brewery but sadly their tours only begin at 4pm and we didn’t want to wait around so I googled another brewery in the city and found that Steamwhistle did tours every 30 minutes. So off we went, unfortunately, the tour was very hot in some places which made it rather uncomfortable and made us sleepy, particularly with the free beer they offered. We decided that we needed lunch and we took Dave to our favourite French bistro, Le Select. By the time we finished lunch, we were all ready for a nap. We dropped Dave off at the hotel and beat the rush hour traffic home.

Dave generously gave me some gifts: Tonka Beans and a delicious bottle of Hungarian Tokay, dessert wine.

What are Tonka Beans? And, why can’t you buy them in the U.S.? They are the black seed of a South American tree that have a similar flavour to vanilla but more complex. Apparently they are poisonous if consumed in large quantities and are illegal in America! In 1995, Health Canada deemed them unacceptable as an additive in food and drugs but they are not illegal here! I guess Canadians are less likely to eat a tree full of them 😉!

A few months back, I had commented on a beautiful Tonka Bean panna cotta dessert that Dave had posted on his blog, hence the thoughtful gift, so I knew I had to make my interpretation. If you follow Dave’s blog, you will know that he makes rather fancy, labour intensive and multi-layered food and this lovely dessert was no exception; I, however, do not have the patience, so I cut it down to something I could do again, without being too labour intensive. Thank you Dave, for your generosity and inspiration. I thought the Tasmanian Pepper Berry that I picked up at Vom Fas would be a lovely accompaniment to the Tonka Bean Panna Cotta. The pepper berries have a distinct peppery flavour with hints of fruit and best of all, it lightly colours what you make a pink colour! I knew the panna cotta would be a winner.

Tonka Beans are mostly aromatic but there is unmistakable vanilla flavour with a subtle flowery, smoky cinnamon. It is rather complex and works well with both sweet and savoury applications. I can certainly see this as a flavouring in butternut squash soup or even a beautiful risotto.

Tonka Bean Panna Cotta on Chocolate Crumble with Almond Tuile

Makes 400 mL of panna cotta (I used 4 x 100 mL forms)

Tonka Bean Panna Cotta Ingredients:

  • 400 mL 1% milk
  • 25 g granulated sugar
  • 1/2 Tonka bean, finely grated
  • 5 Tasmanian pepper berries, chopped roughly
  • 8 g (1 packet) gelatine

Directions:

  1. Reserve about 25 mL milk and add the gelatin powder, stir, set aside.
  2. In a thick-bottom small pan, add the remaining 375 mL milk, sugar, Tonka Bean and Tasmanian pepper berries and heat until lightly boiling, stirring constantly.
  3. Strain through a fine sieve and pour the dairy mix into the gelatin dairy and stir until gelatin has entirely dissolved. Allow to cool to room temperature, then pour into vessels and refrigerate until set (4-6 hours or overnight).

Chocolate Crumble Ingredients:

  • 9 g butter
  • pinch of sea salt
  • 15 g coconut sugar
  • 16 g ground almonds
  • 8 g coconut flour
  • 6 g cocoa powder

Directions:

  1. Melt butter with the salt and pour over the sifted remaining ingredients and mix well. Spread evenly on a Silpat covered baking sheet and bake at 350° F for about 5-8 minutes. Allow to cool, then crumble.

Almond Tuile Ingredients:

  • 50 g sugar
  • 25 g sliced almonds

Directions:

  1. Caramelize the sugar, add the almonds and cook a bit more until the almonds are toasted.
  2. Spread thinly onto a Silpat and cool until hardened.
  3. Break into smaller bits and pulse in a food processor until sugar and almonds have broken down (I left a few in slightly larger chunks).
  4. Spread out onto a Silpat sheet and bake again for about 6 minutes in a 350° F oven, remove and cool slightly, cut or score while warm or break into uneven bits after it has hardened.

Assembly:

  1. Sprinkle a bit of the crumble onto each plate.
  2. Place the panna cotta on top of the crumble. Decorate with the tuile.

Notes:

  • This dessert is a celebration of flavours and textures; the chocolate crumble brings intense chocolate flavour and wonderful texture, juxtaposed to the smooth and creamy, exotically flavoured panna cotta. And then there is the tuile, easier to eat than brittle because it won’t break your teeth. Crumble, creamy, crunch. This is definitely a keeper recipe but I’m going to toss the moulds, they were not impressive!
  • Dave’s version had a fruit jelly cube and a chocolate mousse which I’m sure made it out of this world, but I was too lazy to add the two additional layers, even so, it was restaurant worthy!

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We had our 15th or 16th (I’ve lost count) progressive dinner recently. It was our turn to host the main course, so we got to choose the theme and we chose Canada’s 150th birthday! This opens up the menu to several options and we all did very well! We began our feast with appetizers at John and Nancy’s, they had a lovely selection of Canadian cheeses with a variety of crackers. We were up next and we chose Tourtière as our main course. We finished the evening off at Tom and Iona’s where we enjoyed a Canadian Touque cake! I wish I had taken a picture of it, but it was dark and we were already into a few bottles of vino! 😉

Tourtière is a traditional Québequois meat pie with as many variations on the recipe as there are families! So, of course, I had to put my own spin on it. But before I get to the recipe, allow me to give you a bit of history that I found interesting (like to learn more? This is a good article).

This was the first test recipe.

Tourtière can be traced back to the 1600’s, served on Christmas Eve as part of a massive réveillon after Christmas Mass, it is time-consuming and expensive to make. Original recipes were made of cubed meat instead of ground meat and usually contained a variety of pork, beef, veal and in some cases, wild game. The uniqueness of Tourtière comes from the spices used to flavour the meat blend, most commonly would be cinnamon, cloves, nutmeg, summer savoury, and thyme. Some even added grated potato, bread crumbs or oatmeal to help soak up the liquid. The pastry is always a rich, savoury, buttery pastry in a pie form, or are baked in layers like a lasagna; I chose to make mine a log similar to Beef Wellington. I will say, it was tasty but I doubt I would make it again (unless it was a special request).

The first one looked a little rough.

The first recipe I tried included grated raw potato which was added to the browned meat at the end and stock poured over to help cook it. Both JT and I agreed that it lead to a starchy filling and I decided right then and there that I would not go that route. You do need a little something to absorb some of the flavouring liquid so I chose bread crumbs. For this quantity of meat, some recipes added an entire cup, but I really wanted to avoid that starchy, gummy texture so I reduced both the stock and breadcrumbs significantly and was much happier with the outcome. The other thing I did slightly differently, is I added cooked bacon! It really brought a nice, layer of flavour to the pie without being overly bacon-ie.

The pastry is rather rich and employs a completely different method than regular pastry, the butter is room temperature and is basically rubbed into the flour and then the lightly beaten eggs and water are added at once, using the paddle attachment until just combined. Then it is set into the refrigerator to allow for the butter to set. It is rather odd, but it does work and it does make a very rich pastry that is both delicate but firm enough to hold the heavy meat filling. I decorated the log with maple leafs and then I scored the leaves for effect.

Just about ready to be popped into the oven.

Tourtière

Please click here to print recipe
Serves 6, plus

Ingredients:

  • 100 g bacon
  • 275 g each beef, veal, and pork
  • 130 g onion, finely diced
  • 125 g celery, finely diced (roughly 2 ribs)
  • 10 g garlic, finely minced (roughly 2 cloves)
  • 125 mL beef stock
  • 1 tbsp Worcestershire sauce
  • 20-30 g bread crumbs (unseasoned and finely ground)
  • 1 tsp each, salt and pepper (less salt if your bacon was really salty or to taste)
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1 tsp dried thyme

Directions:

  1. Crisp the bacon. Reserve 30 mL (2 tbsp) of the rendered fat (set remainder aside if desired).
  2. Caramelize the onions in the 15 mL (1 tbsp) bacon fat. Near the end, add the garlic and stir until you can smell the aroma (this will cook further, later in the process). Reserve the onions and garlic mixture.
  3. Brown meat in batches using a little bit of the remaining 15 mL of bacon rendering. On the last batch of meat, deglaze the pan with a mixture of the beef stock and Worcestershire sauce.
  4. Turn the heat right down and return all of the meat to the pan, and add the celery and stir well.
  5. Sprinkle the breadcrumbs a little at a time while stirring to achieve a slightly drier texture but be careful, because it can make it mushy and starchy (I used about 20 g of the bread crumbs).
  6. Lightly toast the aromatic spices (nutmeg, cloves, and cinnamon). Mix with salt, pepper and dried thyme and sprinkle evenly onto the meat mixture and stir well. Allow the meat to cool completely and then assemble into the pie crust.

 

This one turned out very well.

The Savoury Pastry Recipe

Please click here for original recipe. The recipe makes enough for 1 log.

Please click here to print this recipe.

Ingredients:

  • 470 g cake and pastry flour
  • 12 g salt
  • 254 g unsalted butter, room temperature
  • 125 mL cool water
  • 2 eggs

Directions:

  1. Combine flour, salt and smallish chunks of butter in the large bowl of your stand mixer, equipped with the paddle attachment. Mix until the butter is fully incorporated into the flour (should be mealy).
  2. Combine the water and eggs and mix well. Add the water egg mixture to the dough all at once and mix until just incorporated, the dough will be very shaggy.
  3. Transfer the dough without a lot of handling to a smaller bowl and cover with plastic wrap and refrigerate for 2 hours so the butter can set.
  4. Turn the shaggy dough out and bring it together with your hands, flattening and folding the crumbs until it comes together.
  5. Roll as required or wrap and chill or freeze for future use.

 

May I offer you a slice? Please have some smoked ketchup with it.

Assembly:

Ingredients:

  • 1 egg, lightly beaten

Directions:

  1. Preheat the oven to 350° F.
  2. Bring the pastry out of the refrigerator about 15 minutes (or less if it is hot in your kitchen) before you wish to begin rolling. Roll pastry with a little flour on parchment paper.
  3. Roll a rectangle about 30 cm x 40 cm (12″ x 16″) and place the meat mixture into the centre in a long log, leaving space at each end. Fold up the ends and pinch closed and fold up the sides and pinch closed. Cut off excess pastry at the ends, reserve for decoration.
  4. Flip the entire log so that the seam is underneath. Roll the remaining pastry a little thinner than the rectangle and cut out shapes with a cookie cutter (I used a maple leaf).
  5. Lightly brush the pastry with the lightly beaten egg. Decorate with cut outs and then brush the cutouts with the remaining egg.
  6. Bake for 45-50 minutes or until pastry is golden and shiny. Slice into a variety of thicknesses to please all your guests.

Notes:

  • I served the Tourtière with Bacon Jam recipe and home made ketchup (recipe to come) and this Chutney.
  • Sides to consider: creamed corn, peas, green beans with garlic and almonds, and or mashed potatoes. It is a heavy meal so you may wish to include a salad.
  • JT made a wonderful no knead bread and I cut little patts of butter with my small maple leaf cookie cutter.

Night photos always suck.

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I enjoy a slice of bread with my breakfast of hard boiled egg whites, a half of a smashed avocado, but I like to manage my carbs so often I go without the bread. Our local German bakery recently released a high protein/low carb bread so we bought some for the inconceivable price of $7.99 Canadian; it had about 8 thin slices! I didn’t mind the texture at first but then it really ragged on me, it was a dense, cardboard-like texture that was difficult to cut and chew. I started hating one of my favourite meals of the day! So I searched the net and found that there are several high protein/low carb bread options out there, starting with cloud bread (meh, it’s really just a fluffy egg white pancake) and then I found this recipe and I was intrigued.

Firstly, I had never baked with protein whey powder and the bread had so few ingredients, I really wanted to experiment. Of course, the first round, I stayed fairly true to the original recipe and it was fine but the second time I added herbs and sesame seeds and it was even better. This version has a bit more body to it with the addition of sunflower seeds and flax seeds.

What I like about this “bread” is that it slices like bread, toasts like bread and can be used for sandwiches but I like mine first thing in the morning, lightly toasted with 3 hard boiled egg whites and a tablespoon of salsa.

The bread has enough body to make a sandwich. But if you don’t like the taste of eggs, this bread is not for you.

High Protein “Bread”

Print High Protein Bread Recipe

For the Original Recipe, please click here.

Makes 1 loaf, about 10 slices.

Ingredients:

  • 6 large eggs, separated
  • Pinch of cream of tartar
  • 50 g (1/2 cup) protein whey powder (unflavoured)
  • 3 g (1/2 tsp) salt
  • 20 g (2 tbsp) sunflower seeds
  • 10 g (1 tbsp) flax seeds
  • 10 g (1 heaping tbsp) sesame seeds (I used black and white)
  • non-stick spray

Directions:

  1. Preheat the oven to 200° C (400° F).
  2. Prepare a 4″ x 8″ pan by lining it with parchment paper and spraying with non-stick spray.
  3. Beat the egg whites and cream of tartar until fluffy and stiff but not dry.
  4. Add the egg yolks, whey protein and salt, beat for about 30 seconds or until well combined.
  5. Fold in the sunflower and flax seeds.
  6. Pour into the prepared pan and sprinkle with the sesame seeds on top. Bake for 20-30 minutes or until cake tester comes out clean.
  7. Cool for 5 minutes in the pan, remove from pan and cool completely on rack. Slice into 10 slices. Freeze in a piece of parchment and store in a ziplock Baggy until needed.

Notes:

  • This ‘bread’ reminds me of a Genoise cake, it has body but is light and fluffy.
  • The bread toasts very nicely.
  • JT feels it is a bit eggy tasting to have with poached eggs but I like it.
  • Add a handful of chopped herbs as a flavour option.
  • I freeze this ‘bread’ because storing it in a ziplock bag in the refrigerator makes it a little soggy.
  • It’s important to line the pan with parchment and spray the parchment with non-stick spray because in my experience the batter sticks otherwise.

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