Ingredients

-340g raw cauliflower, fresh or frozen (60 calories)
-1 large free-range egg (74 calories)
-75g low-fat mozzarella cheese, grate 50g and slice the remaining 25g for the topping (225 calories)
-2 tablespoons finely grated Parmesan cheese (44 calories)
-1/4 teaspoon dried basil (1 calorie)
-1/4 teaspoon dried oregano (1 calorie)
-1/4 teaspoon garlic granules or powder (2 calories)
-sea salt to taste
-freshly ground black pepper to taste
-2 fresh tomatoes, thinly sliced (40 calories)
-1/2 red onion, peeled and thinly sliced (20 calories)
-2 cloves fresh garlic, peeled and minced (8 calories)
-1/4 teaspoon red chilli flakes (4 calories)
-fresh oregano or basil, to garnis

Directions

1-Line a pizza stone or tray (or just an ordinary baking tray) with greaseproof paper.
Pre-heat the oven to 210C/420F/Gas mark 7.

2-Grate the cauliflower, or process it in a food processor; you are looking to achieve fine crumbs, but do not purée it. If using frozen cauliflower, squeeze excess water out of it and crumble with your hands if possible.

3-Microwave the cauliflower crumbs for 5 to 6 minutes, or until soft. You can also steam or boil the cauliflower, but you will need to squeeze the excess water out of it afterwards if cooked with water.

 
4-Place the cauliflower crumbs in to an large mixing bowl and add the egg, grated mozzarella cheese, Parmesan cheese, herbs, garlic powder, salt and pepper. Mix well, you should have a fairly stiff but malleable dough, as seen in my photos.

5-Place the cauliflower "dough" onto the prepared tray and pat out into a large circle, about 12.5cms (10") in diameter and about 1.5cms (1/2") thick. Spray the top with a little low-fat cooking spray and bake for 15 to 20 minutes, or until golden brown and firm.

 
6-Place the sliced tomatoes on top, sprinkle the chilli flakes over, scatter over the minced garlic and onion rings, season to taste with salt and pepper, and then arrange the sliced mozzarella cheese over the top.

7-Bake for 10 minutes or until the topping is bubbling and the cheese has melted. Scatter fresh oregano or basil leaves over and serve cut into wedges with salad leaves.

Ingredients

-3kg unsmoked boneless gammon joint
-4 medium carrots, peeled and roughly chopped

-1 leek, cleaned and roughly chopped
-1 onion, peeled and roughly chopped

-1 tsp black peppercorns, lightly crushed
-1 tsp coriander seeds, lightly crushed

-1 cinnamon stick, broken in half

-3 bay leaves
handful of cloves

For the honey glaze:
-100 g demerara sugar
-50 ml Madeira

-25 ml sherry vinegar
-125 g honey

Directions

1-Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, leave the ham to cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soups, sauces, etc.).

2-To make the glaze, put the sugar, Madeira, sherry vinegar and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes, until you have a glossy dark syrup. Do not leave unattended, as it can easily boil over.

 
3-Preheat the oven to 190°C/Gas 5. Lift the ham onto a board. Snip and remove the string and then cut away the skin from the ham, leaving behind an even layer of fat. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove.


4-Put the ham into a roasting tin and pour half of the glaze over the surface. Roast for 15 minutes.


 
5-Pour on the rest of the glaze and return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the joint colours evenly.


6-Remove from the oven and leave to rest for 15 minutes before carving and serving with the accompaniments.
By Gordon Ramsay

Ingredients

-12 chicken drumsticks

For the curry sauce

-2 TBS coconut oil, ghee, or butter
-1/2 onion, chopped
-1 tsp cumin seeds
-1 tsp cumin powder
-1 tsp coriander powder
-1 tsp turmeric
-1/2 tsp garam masala
-1/4 tsp cinnamon powder
-1/8 tsp cardamom powder
-4 TBS homemade bone broth
-1 medium tomato, quartered
-4 TBS full fat coconut milk
-4 cloves fresh garlic
-2 inch piece of fresh ginger
-1 tsp celtic sea salt
-a nice handful of fresh cilantro (about a 1/4 cup)

Direction

1. Melt fat of choice in a skillet and saute onions for 5 minutes. Add cumin seeds and continue to cook until translucent and beginning to brown.
2. Add cumin powder, coriander, turmeric, garam masala, cinnamon, and cardamom to onions and saute for 2-3 minutes to bring out the flavor of the spices. If spices begin to stick, turn down heat and add a titch of fat. Remove from heat.
 
3. Place tomato, coconut milk, , garlic, ginger, salt, and cilantro into a blender. Pour broth (or water) into skillet with onions and carefully scrape all of the onions and spices into blender as well. Puree until smooth.
4. In a large bowl, pour curry sauce over chicken drumstick and mix to thoroughly coat. Allow to marinade in fridge. I usually do mine overnight but at least a couple of hours. The longer the better.
 
5. Preheat oven to 35o’F
6. Bake marinaded chicken, COVERED, for 45 minutes, stirring the chicken half way through to evenly coat with curry sauce.
7. Remove cover/foil and bake another 20-30 minutes until chicken is cooked all the way through.

Ingredients

-1 lb. minced meat
-1 tsp. olive oil 1 white onion, diced
-2 garlic cloves, minced
-2 tsp. ground sage
-2 14 oz. cans tomato sauce
-2 tsp. mixed herbs (parsley, thyme, oregano) 2 large zucchini, sliced into long noodles

Directions

Fry onion and garlic in a pan on medium heat until browned. Add minced meat, stirring constantly to remove lumps. When minced meat has browned, add sage and mixed herbs, cook for 2 minutes.
Add tomato pasta sauce, cover pan and simmer for 20-30 minutes.
Steam zucchini noodles in water for 2 minutes then drain.
To serve, spoon sauce over zucchini noodles.

Ingredients

-3 cups zucchini, diced
-½ white onion, finely chopped 1 tbsp. tarragon or oregano
-½ tsp. salt
-½ tsp. pepper
-½ tsp. olive oil 5 eggs
-Fresh parsley to garnish

Directions

Preheat oven to 350 degrees F.
Line an ovenproof dish with baking paper and lay zucchini evenly over the bottom of the dish. Sprinkle zucchini with onion, tarragon or oregano, salt and pepper.
In a bowl, beat eggs with the oil and pour over the zucchini.
Bake in the oven for 20-30 minutes or until the eggs are cooked. Remove from the oven and cool for 5 minutes. Garnish with parsley and serve.

Ingredients

-300 grams almond meal
-180 grams arrowroot powder
-60 grams ground flaxseeds
-1/3 cup pepitas
-1/3 cup sunflower seeds
-2 tablespoons black chia seeds
-2 teaspoons salt
-1 teaspoon bicarbonate soda, sifted
-3 teaspoons sesame seeds
-1 teaspoon poppy seeds
-1/2 teaspoon caraway seeds
-8 eggs
-2 teaspoons apple cider vinegar

Directions

1-Preheat oven to 180°C or 160°C fan-force. Grease and line base and sides of an 11cm x 22cm (base measurements) loaf pan with baking paper.

2-Combine almond meal, arrowroot, flaxseed, pepitas, sunflower and chia seeds, salt and bicarbonate soda in a large bowl. Combine sesame, poppy and caraway seeds in a small bowl.

3-Whisk eggs in a large bowl until foamy. Whisk in vinegar. Add almond mixture and stir until combined. Spoon into prepared pan. Sprinkle with sesame seed mixture. Bake for 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool.

Baklava is a sweet very famous in Balkan.

This dessert is made with noodles stuffed with nuts .Its origin is from Turkey . Nowadays it dessert is known by all.
The ingredients for this recipe are:

Ingredients

For doughs :

-8 cups flour

-3 eggs
-2 cups water
-1 cup oil
-1/2 teaspoon salt
-little margarin

For filling :
-1 kilo of nuts-little sugar

For syrup :
-2 kg sugar

-1 Liter of water

-1/2 lemon of juice

Directions

Flotation throw flour on the table.Open a hole in the middle of the flour and add the eggs , oil , salt , margarine and hot water .Start working the dough.We continue to condensed dough until it becomes a homogeneous.

Prepared dough , we put in a plastic bag and let rest for 1 hour.After 1 hour , take the dough and divide in small balls.

Take a little starch in the table and place the dough small ball and we begin to open in thin noodles.We continue to do until the dough runs out .Noodles prepared , leave them to dry .

Place the baking pan noodles :
Once the noodles are dried, place one by one in a pan .When it's over half of noodles add chopped nuts mixed with sugar.

And now we continue to put other noodles .We expect with a knife shaped .then add the melted butter to open the entire surface .We put in hot oven 150 ° C for about 3 hours.

Preparation of syrup :
Throw in a pot of water and sugar .add the lemon juice.We are putting the syrup to boil until it thickens

Last preparation :
Since Baklava is completely cooled , then take warm syrup . Leaving cease for 2 days until baklava to absorb syrup.