At one point soon after I began low-carbing, I'd hit a bit of a mental block and everything I cooked just seemed to be slightly monotanous. Food that doesn't inspire you is enough to have you resenting the kitchen, so one secret I've learned since then has been the importance of being creative in your cooking. I soon decided to seek new recipes and insert them into my weekly meal rotations and tried and still try to re-invent our favorite foods into versions that fit into our current lifestyle. It's imperative that we look at food with a new perspective and there is something almost therapeutic in redesigning the way we cook and eat to suit our health and well-being. Although, on days when you're too tired to think about how to recreate a dish, I hope my posts come in handy. Here's one for a delicious pastry crust with a tasty mince filling that originated in Turkey called pide made with low carb pizza dough. I also made cute little cheese ones but they got eaten before I could snap a shot 😄
Photo Credits Aniseeds
Low Carb Mince Pide
Recipe credit - dough: Unknown
Recipe credit - toppings: @aniseeds
For the dough:
1 1/2 cups Mozzarella Cheese (grated)
3/4 cup Almond Flour
2 tbsp cream cheese
1 large egg (beaten)
In microwaveable bowl, add the cheese and almond flour and mix to coat. Add in the cream cheese and microwave for 1 min, stir and then microwave for another 30 seconds. Stir in the egg and incorporate well. Oil hands and flatten and shape dough into boat shape. Poke the base with a fork to avoid rising.
Bake in a 180 oven for 12-15 minutes till slightly golden brown. Remove from oven and fill with mince. Place back into oven to continue browning until done. Decorate with coriander and serve
500g minced beef
1 onion sliced
3 garlic cloves (chopped)
1/2 green pepper (chopped)
1/2 red pepper (chopped)
Salt to taste
1 tsp black pepper
2 tsp smokey paprika
2 tsp ground cumin
Add onion to a pot and braise slightly in oil. Add in garlic and braise. Add mince and braise these ingredients together. Continue to cook till moisture is reduced. Add the peppers and spices and continue to cook the filling for about 10 minutes, stirring occasionally. When there is very little moisture left remove the pan from the heat and allow it to cool slightly.
Add half of the chopped dhania to the pan.
Aniseeds who is based in Cape Town is a Halaal food blogger, recipe developer, lowcarb lifestyler, and occasional treat baker.