If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

Dalgona-Style Whipped Matcha

(Makes 1)

• 1 tbsp sugar

• 1 tsp matcha powder

• 1/4 cup cream (you can use whipping cream or heavy cream, 30% or above)

• Half glass of milk

• Ice cubes optional

Add your ingredients to a bowl. Use a whisk for 2-5 minutes (handheld, normal whisk or stand-mixer, it doesn't matter) or until the mixture is soft and fluffy. Beat until it creates soft peaks, the stage before it becomes whipped cream.

Pour half a glass of milk. Add ice cubes first, if you want a more refreshing drink. Add the whipped matcha on top.

A sprinkle of matcha powder on top makes for a nice decoration. You could also use edible glitter or a pretty straw to make your dalgona matcha extra special.

Enjoy!

Estimated nutritional values per matcha drink: kcal 260; fat 14.3g; carbs 25.5g; fiber 1g; sugars 23.6g; protein 9.7g

Music from Epidemic Sound (Fumes by [ocean jams]) (if you click this referral link and create a new account, I may be offered a free month on Epidemic Sound).

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If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

Dalgona-Style Whipped Chocolate

Makes 1

• 1 tsp raw cocoa powder

• 1 tbsp sugar

• 1/4 cup cream (you can use whipping cream or heavy cream, 30% or above)

• Half a glass of milk

Whip together cocoa powder, sugar and cream, until it forms soft peaks. Stop whipping right before it becomes whipped cream. You’re looking for a slightly softer consistency.

Pour half a glass of milk. Top with the chocolate mixture. You can add a cute straw or a little edible glitter or gold if you want to make it extra special.

Enjoy!

Estimated nutritional values per chocolate drink: kcal 276; fat 16.3g; carbs 26.3g; fiber 0.5g; sugars 23.7g; protein 8.9g

Music from Epidemic Sound: Manhattanite by Frook. (if you click the referral link and create a new account, I may be offered a free month on Epidemic Sound)

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Wild ramps, also known as ramsons, wild garlic, wild onion or wild leeks, are found in forests in Europe and North America in the springtime. Forage for them while you can! I’m making a delicious ramp pesto with fresh pasta in this video.

Hope everyone is staying safe in these strange times. If you are able to go for walks in your country, and if there are ramps available, I’d highly recommend taking a walk in your nearest forest to search for ramps. As with any foraging, do make sure you know what you are picking. I was able to collect these ramps from my friend’s countryside backyard before Denmark started its corona-virus lock-down.

Wild garlic/ramps/ramsons/etc, have a taste of mild garlic. So in a pesto that means you don’t need to add any garlic. However, you can opt to add other herbs, such as basil or parsley if you’d like a less garlicky flavor.

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

Wild Ramp Pesto

(Makes about 8 portions)

• 50g pine nuts

• 1 big bunch of wild ramps

• 1-2 pinches of salt

• 1/2-1 lemon

• 50g parmesan

• 1/2 cup of olive oil

Roast the pine nuts gently on a pan. Pine nuts burn quite fast, so take your time instead of blasting them on high heat. They also keep roasting in their own heat after you take them off the pan. So timing (and watching and stirring them) is essential. Let cool.

Add half of all the ingredients to a blender. Blend well, then give it a taste. Add the rest of the ingredients to taste. You can also add a different herb if you want the garlic flavor to be less strong.

Enjoy!

Estimated nutritional values per portion (pesto only): kcal 223; fat 12.4g; carbs 22g; fiber 1.6g; sugars 1.7g; protein 6.2g

Music from Epidemic Sound (Marble Ink by Giant's Nest) If you click this referral link and create a new account, I may be offered a free month on Epidemic Sound.

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

How to Make Dalgona Coffee

(Makes 1 coffee)

• 2 tbsp instant coffee

• 2 tbsp sugar

• 2 tbsp boiling water

Whisk these three ingredients together until they form stiff peaks. Pour half a glass of milk. Add ice cubes if you like. Top with the whisked coffee.

Enjoy!

Estimated nutritional values per coffee: kcal 237; fat 4.6g; carbs 35g; fiber 0g; sugars 36.8g; protein 7.9g

Music from Epidemic Sound (Midsummer Waltz by Wanderer's Trove) https://www.epidemicsound.com/referral/j9yskr/ (if you click this referral link and create a new account, I may be offered a free month on Epidemic Sound).

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It’s that time of year, friends. Spring is around the corner (sort of) and some delicious things are in season for just a short time. For example, lumpfish or lumpsucker roe. This weirdly named fish hides a delicious “caviar” treat during late January to April. It’s sometimes called Danish Caviar. It’s a more affordable (but still fancy) version of caviar. If you ever have the chance to try it, do. And if you decide to treat yourself to these tasty fish eggs, a homemade classical blini is the way to go.

Enjoy Danish Caviar on homemade blinis, with crème fraîche, very finely chopped red onion, and perhaps a little sprig of dill. Blinis aren’t very difficult to make and taste far better than the store bought versions.

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

Blinis with Danish Caviar (Stenbiderrogn - Lumpfish Roe)

Makes about 24 blinis

Blinis

• 200g whole milk >3% (2dl)

• 175g flour

• 60g buckwheat flour

• 2g salt (1 tsp)

• 12g dry active yeast (4 tsp)

• 2 eggs

• 180g crème fraîche 18% (2dl)

• Butter to use while frying

Pour the whole milk into a pan and gently heat until lukewarm. To test that it’s not too hot, you should be able to comfortably put your little finger into the milk. Take the milk off the heat and set aside.

While your milk is heating up, sieve the flour into a big bowl. Mix in the buckwheat flour, salt and dry yeast. Give it a good stir to make sure the ingredients are equally distributed.

Separate the yolks from the egg whites. Set the egg whites aside in the fridge for later. Mix together the crème fraîche, milk and egg yolks.

Add the wet ingredients to the dry ingredients and mix well, until you have a smooth dough. Cover and leave in the fridge to rise for about 1 hour.

After the dough has risen in the fridge for 1 hour, whip the egg whites until they form stiff peaks. Add the egg whites to the dough and gently fold. Once incorporated, cover the dough again and leave in the fridge for about another 1 hour.

Heat up your pan on a medium heat (you might have a special pancake pan or blinis pan, otherwise a good old flat-bottomed pan will be just fine), and add some butter. Using a tablespoon, drop little rounds of batter into your pan. Once the blinis are bubbly on top and dry on the edges, flip over. Cook until done.

You can make these beforehand to keep in the fridge or freezer. Heat them up in the oven for a few minutes at 150C before serving.

To serve

• 150g lumpfish roe (stenbiderrogn)

• 150g crème fraîche 18%

• 1 finely chopped red onion or shallot

• Fresh dill

• Salt and pepper

To serve, top the blinis with crème fraîche, caviar/roe, finely chopped red onion, dill and season to taste with salt and pepper. You can also serve these with smoked salmon or other types of fish roe.

Enjoy!

Estimated nutritional values per portion (3 blinis not including toppings): kcal 223; fat 12.4g; carbs 22g; fiber 1.6g; sugars 1.7g; protein 6.2g

Music from Epidemic Sound (if you click this referral link and create a new account, I may be offered a free month on Epidemic Sound).

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I love a good waffle recipe, especially when it's free from sugar, gluten, dairy but still delicious! These waffles made with bananas are quick and easy to make. You'll be making these healthy banana waffles for many weekends to come!

If you like this recipe, you might love my Waffle Ebook. Get it here: 📚 www.incarinaskitchen.com/waffle-ebook 📚

In my Waffle Ebook you'll find the following recipes:

• Apple Pie Waffle

• Carrot Cake Waffle

• Red Velvet Waffle (made with beetroot)

They're all made with fruit/vegetables and are sugar-free, gluten-free and dairy-free.

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

Banana Waffles

(Makes 2-3 portions)

• 100g steel-cut oats

• 1 tbsp olive oil

• 1/4 tsp salt

• 1 tsp cinnamon

• 1 tsp ground cardamom (optional)

• 100ml water

• 200g overripe banana

• 3 eggs

Add all the ingredients to a bowl (if you're using a handblender) or blender. Blend until the mixture is smooth and set aside for 10 or more minutes, to let the batter thicken up.

In the meantime heat up your waffle iron. Use cooking spray to make sure the waffles don't stick. Spoon on the banana waffle batter and cook as per your waffle iron's instructions.

In between waffles, make sure to give the batter a stir, as it continues to thicken. Remember to spray your waffle iron in between with cooking spray, so the waffles don't stick!

Once you're ready to enjoy, make sure you've got your toppings ready. You can use any toppings you'd like. Here's what I used in this video: Greek yogurt, chocolate chips, bee pollen, freeze dried strawberries and a drizzle of maple syrup.

Enjoy!

Estimated nutritional values for 1 portion (out of 3): kcal 293; fat 11.5g; carbs 39.5g; fiber 5.7g; sugars 8.9g; protein 10.8g

Music from Epidemic Sound (if you click this referral link and create a new account, I may be offered a free month on Epidemic Sound).

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Looking for tender, spicy chicken with a crispy skin? Here it is, complete with Sriracha-Mayo marinade. Perfect with chicken wings for appetizers too.

If you have friends who love a bit of spice, this is the perfect dish to serve to them. You can decide how spicy you want to go. If you can handle a lot of heat, try adding a little more Sriracha to the marinade - taste it as you go.

I learned a lot about mayonnaise during this shoot. I actually had a bit of a kitchen fail, creating mayonnaise soup rather than the result I was hoping for. You’ll have to watch the video to hear my tips, but homemade mayo success is not far off.

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

Sriracha chicken with homemade mayonnaise

(Serves 2) The sriracha marinade could be stretched for double the chicken.

• 200ml homemade garlic mayonnaise

• 2 tbsp Sriracha (use more if you can handle the heat!)

• 750g chicken (thighs and drumsticks or wings)

• 4 sweet potatoes

• A drizzle of extra virgin olive oil

• A pinch of salt

• Salad, broccoli for a more nutritionally balanced meal

• Sesame seeds

• 1 spring onion, sliced

Homemade Garlic Mayonnaise

• 2 garlic cloves, crushed

• 1 tsp apple cider vinegar or white wine vinegar

• 1/4 tsp Dijon mustard

• 1 large egg yolk

• 1/2 tsp salt

• 200-250ml of neutral tasting oil of your choice

Start by making the garlic mayo. Add egg yolk, vinegar, crushed garlic cloves, salt and mustard to your bowl. Whisk together very well. Add oil (I’m using olive oil) in a slow, steady drip/drizzle, while whisking. The key is to not add too much oil at a time. The mixture will start to thicken up into mayonnaise.

Mix Sriracha and mayonnaise together in a large bowl. Add the chicken and coat well with the marinade. Leave the chicken to marinate while you preheat the oven to 200C.

Add the chicken to a roasting tin, skin side down. Bake for 30 minutes at 200C.

Meanwhile, cut your sweet potato into finger-like pieces. Try and get them uniform so they bake easily. Add to a baking tray lined with baking paper. Drizzle over some olive oil and sprinkle with salt. Mix well and set aside until the chicken is ready to be turned over.

After the first 30 minutes in the oven, turn the chicken pieces over so the skin side is up, and cover with the remaining marinade.

Add the sweet potato fries to the oven and bake chicken and sweet potatoes for 20 minutes at 200C.

Remove the roasting tin and fries from the oven and let the chicken rest for 10 minutes. In the meantime, wash your salad or prepare some broccoli (for example by boiling, steaming or blanching it).

Plate up your sweet potatoes and broccoli/salad, then your chicken. Sprinkle over sesame seeds and spring onion.

Enjoy!

Estimated nutritional values for 1 serving of chicken: 629 kcal; 37.7g fat; 15.9g carbohydrate; 51g protein

Music by Joakim Karud.

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The Tangzhong method for making bread is meant to produce the best bread in the world. Luxurious, dense, soft and sweet. Everything you could possibly want in a bread. I filmed my first time trying out the bread making method.

Who wouldn’t want to try the “best bread in the world”? So I found myself wanting to try it out for myself. So I filmed my first time trying out the Tangzhong method (along with the first time using a Kitchen Aid mixer!). Including behind the scenes shots, reactions, mess ups and more! In this video I’m making Japanese Hokkaido style rolls, also known as Japanese milk bread. 

This video has been a looooong time coming. I’m sorry for the radio silence. To create this video I had a whole lot of new video editing techniques to learn. It was frustrating and took a long time to get to where I wanted it to be, but I’m happy that I stuck with it. I learned a lot in the process! It’s a bit of an experiment from me, but I’d love to know what you think about this. As mentioned earlier in the year, one of my New Years resolutions was to get in front of the camera a little more. I enjoyed shooting and editing this, and look forward to making more videos in this style. 

Find the recipe I am using on the King Arthur Flour website (I have added my own observations in the recipe written below). On the website you can change the measurements to cups, ounces and grams. I prefer to use grams because baking is a science, and measurements by weight rather than volume will be much more likely to produce a successful bread. 

More helpful tips can be found here.

And I loved this tutorial video by Helen Rennie which was very informative! 

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

Japanese Milk Bread rolls using the Tangzhong method (Hokkaido milk bread)

(Makes 8 rolls)

Tangzhong starter

• 43g water

• 43g whole milk

• 14g bread flour

Dough

• 298g bread flour (I’m using one with extra gluten)

• 18g dry milk (I have no idea what this is, so I added 18-ish grams milk)

• 50g sugar

• 1 teaspoon salt

• 1 tablespoon instant yeast

• 113g whole milk

• 1 large egg

• 57g melted butter

Start with the tangzhong starter/roux. Combine all the tangzhong ingredients in a small saucepan and whisk until no lumps remain. Place saucepan over low heat. Whisk constantly until thick and the whisk leaves lines on the bottom of the pan. This should take 3-5 minutes. It took about 11-12 minutes for me. Transfer the tangzhong to a small bowl and let it cool to room temperature. You can speed up this process by putting it in the fridge for 15 minutes.

When you’re ready to make the dough, combine the tangzhong with the remaining ingredients. Mix and need until a smooth, elastic dough forms. You can use your hands, a stand mixer or a bread machine for this. It takes about 12 minutes of kneading. To check if it’s done, use the “window pane method” then shape into a ball, both as demonstrated in the how-to video. Lightly grease a bowl and put the dough ball in. Let rest for 60-90 minutes until puffy and almost doubled in bulk. 

Once the dough has rested, gently deflate it, divide into 8 equal pieces and shape each piece into a roll. Place the rolls into a lightly greased pan and let them rest for 40-50 minutes, until puffy. If you are wanting pull-apart bread, make sure you find a pan where the rolls are barely touching. You can also use a bread pan if you want a loaf, or a baking tray if you want individual rolls. Just make sure to keep track of any extra or excess baking time. 

Meanwhile, preheat the oven to 350F/175C, for at least 20 minutes. Brush the rolls with egg wash (egg beaten with a little splash of water) or some milk. Be careful/gentle, so they don’t deflate and so you don’t end up with flat rolls! The King Arthur instructions say to bake for 28-32 minutes and use a thermometer which should read at least 190F/88C. I baked my individual rolls for 28 minutes and felt they were close to being burned. I felt they were ready at about 20 minutes and I wish I had listened to my gut feeling. I didn’t use a thermometer to check if they were done. I’ve never heard of using a thermometer to check bread?! I used the good old “knock on bread” method. Give the bread a little tap with your knuckle or nail on the underside of the roll. It should feel firm and sound a little hollow, like knocking on wood.

Allow them to cool for 10 minutes, then transfer them to a rack to cool completely. 

The rolls keep fresh well and freeze really well.

Enjoy! 

Music used in this video:

Rock Angel by Joakim Karud

Say Goodnight by Joakim Karud

expression by Pold

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A bread pudding that will knock your socks off. There's perfect harmony between soft and crunchy because of the pita in this bread pudding recipe. And the heaviness of the bread pudding is counteracted by the fresh orange syrup to drizzle over. Delicious! 

I'm not a huge bread pudding eater. I have two "problems" with regular bread pudding:

• Too mushy, not enough crunchy. I love crunch! I need crunch and variation of textures in all my meals.

• It's so heavy. There's not enough variation in the taste and no acid to break up the weight. Even worse if you pair with custard.

You might have seen me experimenting and asking for suggestions on Reddit/Facebook/Instagram with this recipe. No one actually mentioned citrus fruits, but I think they go perfectly with this bread pudding. So, in this recipe, I believe the elements that make up a great bread pudding are all here:

• Crunch factor - check

• Comforting soft texture - check

• The heaviness that we expect from bread pudding - check

• An unexpected but delightful lightness from acid - check

• Sweet but not too sweet - check

But hey, if you disagree, I would love to know! If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

A side note on the pita bread - you can use other types of bread, for example a brioche. It might result in a less crunchy texture, but will still be delicious, especially with the orange syrup.

Pita Bread Pudding with Orange Syrup

Makes enough for 4

• 6 eggs

• Zest from 1 orange

• 1/2 cup cream (125ml) 

• 1/2 cup milk (125ml)

• 1 tsp ground cinnamon

• Optional: 1 tsp ground cardamom

• Optional: 1/4 cup sugar (or less)

• 4 good quality pitas 

For the Orange Syrup:

• Juice from 3 big oranges

• 1/4 cup maple syrup (60ml)

• 1/4 cup butter (about 60g)

Crack 6 eggs into a bowl. Add the zest of an orange, the cream, milk, cinnamon and (optional) the cardamom. Mix together well.

Cut/break the pitas into triangles. Arrange them in an oven-safe casserole with high sides. Pour over the custard. It won’t cover all of the bread. If you want balance between a crispy and soft bread pudding, this will be perfect. If you prefer a softer bread pudding, you can try pushing all the pita bread underneath the custard, or potentially make a double portion of custard. Optional: sprinkle over 1/4 cup sugar (or less). 

Bake the pudding for 30-40 minutes in a preheated oven at 180C.  Let cool and set for 10 minutes before serving. 

Meanwhile, make the orange syrup. Strain the juice from 3 oranges into a small pot. Add the maple syrup and butter and melt on a gentle heat. 

Serve with orange slices and the orange syrup.

Enjoy!

Music by Joakim Karud.

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If you're on Keto, egg breakfast cups made in a muffin tin are an easy go-to meal-prep option. Here are four different breakfast cup combos with eggs, bacon, tomatoes, zucchini, mushrooms, mozzarella and cheddar.

They're so versatile - you can practically put anything in them! That also makes breakfast cups a great way to use up any leftovers. 

These egg breakfast cups also make room for a lot of time-saving during your week. Make them ahead when you're meal-prepping on Sundays. You can portion them out and quickly re-heat for convenience on weekday mornings. Instead of breakfast, I've actually been eating these egg muffins for lunch because they're so quick and easy. 

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

For extra tips and tricks, and a scene by scene commentary, switch on the subtitles.

4 Different Breakfast Cup Ideas

(Makes 12 egg muffins, 3 of each type)

Ingredients:

• A handful of cherry tomatoes (about 10)

• 1/4 of a zucchini 

• A handful of washed spinach

• 100g sliced mushrooms

• 100g bacon cubes

• 10 eggs

• 1/3 cup heavy cream (38% fats)

• Olive oil or cooking spray

• 1 tbsp chopped chives

• A small handful of fresh basil leaves

• 6 fresh mini-mozzarella balls

• About 150g grated cheddar

First, prep your ingredients. Dice up the tomatoes, slice your zucchini, sauté your spinach and mushrooms and fry the bacon cubes.

Crack your eggs into a bowl, add the cream and mix. At this point you can also add a pinch of salt. Set aside.

Get your 12 hole muffin tin ready - grease it up with olive oil or cooking spray. As I unfortunately learned, you have to be liberal with the oil, or the eggs will stick and leave you with an impossible mess to clean up in your muffin tin! 😂

Have your ingredients easily accessible. Divide the ingredients evenly for each type of breakfast cup. 

• Breakfast cup idea 1: Tomato, fresh mozzarella, basil (per cup: cal 164; fat 13.1g; carbs 1.9g; fiber 0.3g; sugar 0.8g; protein 10.1g)

• Breakfast cup idea 2: Spinach, mushrooms and cheddar (per cup: cal 193; fat 15.6g; carbs 2.4g; fiber 0.5g; sugar 1g; protein 11.8g)

• Breakfast cup idea 3: Tomato, bacon, chives and cheddar (my favorite!) (per cup: cal 257; fat 20.8g; carbs 2.1g; fiber 0.3g; sugar 0.9g; protein 15.4g)

• Breakfast cup idea 4: Zucchini, bacon and cheddar (per cup: cal 230; fat 17.4g; carbs 1.8g; fiber 0.2g; sugar 0.7g; protein 16.2g)

Pour in the egg mixture, only 3/4 way full. The eggs will expand on baking, and you don't want a burned mess waiting for you at the bottom of your oven. 

Bake in a preheated oven at 180C for 20 minutes. 

Once out of the oven, leave for 10 minutes to cool down. Loosen with a knife or spatula, careful not to scratch your muffin tin. 

The breakfast cups will keep in the fridge for 4 days, or in the freezer for a month. You can reheat them in the oven for 10 minutes at 180C. Great for an easy breakfast or lunch!  

Enjoy!

Music by Baoj.

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This is one of those perfect wintery warming stew recipes. Moroccan inspired meatballs, with eggplant/aubergine in tomato sauce. Plenty of spices and flavors in this delicious, hearty stew, balanced with bulgur on the side. 

It's not a traditional Moroccan recipe, but it really reminds me of a delicious Moroccan tagine. So I hope the flavors transport you to a warmer place! 🏝 

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

Moroccan Inspired Meatballs with Eggplant in Tomato Sauce

Makes a generous portion for 4

• 2 cloves crushed garlic

• 1/2 tsp salt

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/4 tsp cayenne pepper

• 1/3 cup breadcrumbs

• 1 egg

• A handful of fresh, finely chopped coriander or parsley

• 500g ground beef or lamb

• 1 large aubergine

• 700g of pureed tomato

• 250ml water

• 1 cup bulgur

• 6 sulphur-free dried apricots

Use a scissor in a cup to quickly chop up your coriander or parsley.

In a big bowl add the garlic, salt, cumin, coriander, cayenne pepper, breadcrumbs, egg, fresh parsley/coriander and the beef or lamb. Mix it all well together and get ready to get your hands dirty! Roll into small meatballs. I was able to get 20 meatballs out of this portion. 

Wash an aubergine and chop off the top. Slice into rings, then stack and chop into small cubes. Try and make them as equal in size as possible.

Heat up a pot so it’s nice and warm. Add a drizzle of olive oil. Fry your meatballs so they are brown on all sides. This will add a nice rich flavor to the stew. Once the meatballs are browned, add the chopped aubergine, the pureed tomato and the water. Cover and simmer for 15 or so minutes. The aubergine will let off a lot of water in this process. Uncover and simmer for 15 more minutes. You can leave for longer if you want a richer flavor to develop.

Cook the bulgur according to the directions on the packet. Meanwhile, chop up your apricots finely. Once the bulgur is cooked, add the chopped apricots and mix. 

You’re ready to serve! This is the perfect comfort bowl meal, so serve it up and garnish with some coriander or parsley. 

Enjoy! 

Music by Joakim Karud.

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I confess I'm not following a diet or lifestyle change this January, but if you are, this recipe might help! What "diet" are you doing this January and how is it going?

These peanut butter and jelly fat bombs will help you curb those sugar cravings if you're on the keto diet or eating low carb. There's no sugar in this peanut butter fudge.

It's the middle of January and so many people are on special diets, whether that be keto, a different low carb version, the Whole 30 or a dry January challenge. Here's an easy keto dessert recipe to help you through the rest of January! These peanut butter and jelly fudge bites are perfect for when you're feeling that 4pm slump or sugar cravings. 

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

For extra tips and tricks, and a scene by scene commentary, switch on the subtitles.

Peanut Butter and Jelly Fudge (Keto Friendly)

Makes around 40 pieces

• 125g blackberries

• 125g raspberries

• (Optional: 1 tbsp maple syrup)

• 350g peanut butter (without added sugar)

• 2 tbsp coconut oil

Wash blackberries and raspberries and add to a pot. Optionally, add a little maple syrup. Simmer on low for 10 minutes until they’re easy to break up. Use a hand mixer or blender to blend smooth. Reduce on low heat for 15 minutes. Leave aside to cool.

Add your peanut butter and coconut oil to a pot and heat gently, just so they mix well together. Once the mixture is smooth, take off the heat. 

Line a freezer-safe container with grease-proof paper. Pour in the peanut butter mixture and allow it to cool a little bit. Once it’s a little cooler, add the berry juices. Use a chopstick to create swirls. Set in the freezer overnight. 

Once frozen, remove the paper and chop up into little, bite-sized pieces. Store in the freezer. Take out the fudge 5-10 minutes before serving. Eat as a keto friendly snack, to kick the sugar cravings! 

Enjoy! 

Music by DJ Quads.

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Skip to 1:52 for the ASMR Relaxing Cooking part. One of my New Years' resolutions is to get in front of the camera. Perhaps not for every video, but at least once in a while. This is my first appearance!

It was quite emotional filming this. In Carina's Kitchen has brought me a lot of joy in a difficult time. I hope you'll continue to join me in 2019.

If there's anything you'd like to see from me in 2019, or any requests, please let me know in the comments below.

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"Woven" heart cookies. The story behind these cookies is that, in Denmark, woven paper hearts (julehjerter) are a very common decoration around Christmas. I thought, "How cool would it be if you could make a cookie that looked like a 'julehjerte'?". Perhaps the question is more, "Is it worth it?!" I'll leave that up to you!

Only attempt if you like puzzles, are a perfectionist and have a whole lot of time on your hands. 😆

You'll need your favorite cookie dough recipe - I used this one for Pebernødder (but omitted the pepper).

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

Music by Joakim Karud

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Green waffles made from spinach. You heard me right. These savory spinach waffles are a great low carb lunch option, paired with smoked salmon, cream cheese and avocado.

Plus green waffles just look kinda cool, right? Or weird? Or interesting?  🤷‍♀️

If you're looking for a low carb option, this is a great pick for lunch. One whole waffle fills you up really well. You could even serve it up as small bites: a snack on game day or appetizer at a fancier party. 

Get creative with the toppings! The taste of the waffle itself is pretty neutral, so I’m sure if you have a good combination idea, others would love to hear it - comment below!

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

For extra tips and tricks, and a scene by scene commentary, switch on the subtitles.

Spinach Waffles with Salmon, Cream Cheese and Avocado

(Makes 2 big waffles - enough for 2 people or works as a snack for more)

• 150g frozen spinach (weighed while frozen)

• 1 dl water

• 1 tbsp extra virgin olive oil

• 1/2 tsp salt

• 2 dl steel cut oats

• 3 eggs

• Cream cheese

• 1 small package of smoked salmon

• 1 avocado

• Pepper

• Lemon wedges

Defrost the spinach. This is quickly done by putting it in a bowl and adding half cold water, half boiling water. 

Add the spinach, water, olive oil, salt, oats and eggs to a bowl or blender. Make sure to squeeze the spinach to get rid of excess water. I'm using a hand mixer, which works perfectly for this recipe. Blend until smooth.

In the meantime, heat up your waffle iron. Pour in half the batter and cook until done. It shouldn't really be brown, just done. Put the waffle to a side and repeat with the remaining batter.

Once both waffles are done, smear on cream cheese. Layer on smoked salmon and avocado slices. Season with freshly ground pepper and serve with lemon wedges on the side. A sprig of dill could also be delicious to add. 

Enjoy!

Music by Lakey Inspired on Soundcloud, in order of appearance:

Going Up

Elevate

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Here’s the video he posted:

What do you do when people start overwhelming you with responses to your videos and so many requests for more Slayer videos? You give the people what they want…at least one more time. Liam created a new video less than 24 hours later:

I've been overwhelmed with the response to my videos and so many Slayer lyrics in my comments over the past 24 hours! Thank you for all the nice comments and new subscribers!!

Unfortunately, I don’t think I’ll be using thrash metal for my future videos, but I hope that some of my new subscribers still stick around. Also, never say never…

Find more of my boyfriend’s hilarious creations over here:

Liam Butler on Twitter

Liam Butler on Facebook

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These spicy gingerbread-like cookies are a favorite Danish Christmas treat. This recipe for pebernødder is from Lagkagehuset. 

Pebernødder are just as essential as Vaniljekranse (Danish Vanilla Cookies) for celebrating Christmas-time in Denmark. Many shops will have a little bowl of pebernødder at the till and they make a great hostess gift if homemade. If your handwriting is up to it, it’s a great idea to include a handwritten note.

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

For extra tips and tricks, and a scene by scene commentary, switch on the subtitles.

Peppernuts (Pebernødder a la Lagkagehuset) 

Makes about 160 small cookies

• 125g softened butter

• 125g sugar

• 1/2 dl heavy whipping cream (about 1/4 cup)

• 250g plain flour

• 1/2 tsp ground ginger

• 1/2 tsp cinnamon

• 1/2 tsp finely ground pepper (ideally white pepper, but I’m using black pepper)

• 1/2 tsp cardamom

• 1/2 tsp baking powder

• 1/2 tsp baking soda

Preheat your oven to 200C. 

Whip butter and sugar together until creamy and mixed well. Add the cream and mix well. Add the flour, spices and baking powder and baking soda. Mix together until crumbly, then it’s time to roll up your sleeves and get your hands dirty. Knead until it all comes together.

Divide the dough into smaller pieces. Roll them until they are about the thickness of a little finger. Cut the dough into smaller pieces about 1cm. Use one of two methods to shape the pebernødder: either roll them into a flat circle or push them a little flat.

Place the cookies onto a baking tray lined with baking paper and bake them at 200C for 7-9 minutes until they are only slightly golden. Cool them well before you put them in a tin. 

If you’re wanting to give them away, don’t package them until the last moment, as they’ll quickly go soft. You can also keep a stash in the freezer to take out the moment you want to serve them. 

Enjoy!

Original recipe in Danish from Lagkagehuset here.

Music by DJ Quads.

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Watch me make brunch for 4 on a sunny Copenhagen morning. 🎶 Including a recipe for banana and oatmeal pancakes, salmon and avocado, soft-boiled eggs, and blueberries, raspberries and kaki fruit.

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

For extra tips and tricks, and a scene by scene commentary, switch on the subtitles. There’s a lot of extra commentary this time!

Gluten free Banana Oatmeal Pancakes

Makes about 20

• 4 bananas

• 4 small/medium eggs

• 1 cup steel-cut oats

• 1 teaspoon baking powder

• 1 teaspoon cinnamon (optional)

• 1/2 teaspoon ground cardamom or allspice (optional)

• 1-2 pinches of salt

Cinnamon is optional in this recipe, but it lends a great flavor. You can also try ground cardamom for a Swedish cardamom bun type flavor - yum!

Mix everything together in a blender or food processor and blend until it has a smooth consistency. Let it settle for 10-20 minutes so the mixture can thicken a little. Heat up a skillet and add some butter or coconut oil. Spoon little rounds of the batter onto the skillet. Don't make them large, as they are hard to flip. They don't rise much but once they've risen a little and there are a few bubbles on the top, you can attempt to flip them. I always find this difficult and am still amazed that I was able to flip all of them pretty well in this video! Once they're golden on both sides, set to a side and repeat with remaining batter. As these pancakes don't get crispy on the outside, you can keep them in the fridge and heat up the next day. 

Enjoy!

Songs in order of appearance, all by DJ Quads on SoundCloud.

• Dreamer https://soundcloud.com/aka-dj-quads/dreamer

• Good Vibes https://soundcloud.com/aka-dj-quads/good-vibes

• Every Morning https://soundcloud.com/aka-dj-quads/every-morning

• Totally https://soundcloud.com/aka-dj-quads/totally

• Um https://soundcloud.com/aka-dj-quads/um-1

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If you add a two cup coffee intake, and some berries toppings you use for the porridge, the total calorie count will be about 1600 for this day.

Disclaimer: I am not a health professional nor a dietitian. I am assuming this meal plan is healthy based off of my own research on the internet. I'm open to constructive comments and suggestions.

If you make these recipes, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

For extra tips and tricks, and a scene by scene commentary, switch on the subtitles. 

Meat-Free Monday: One Day Meal Plan

All recipes for 1 serving.

Breakfast: Peanut Butter Oatmeal

• 1/3 cup steel-cut oats 

• 1/4 tsp cinnamon

• 2/3 cups water

• 1/3 cup milk of your choice

• A pinch of salt

• 1 heaped teaspoon of peanut butter

Mix the ingredients together in a small pot. Bring to a gentle bubble and stir while the porridge comes together. Let it bubble until you are happy with the consistency, then serve in a bowl. Top with berries, more cinnamon and even more peanut butter if you desire. 

Lunch: Eggs with Sautéed Greens

• 3 stalks of kale

• 1 small piece of ginger

• A handful of edamame beans (I'm using frozen)

• A splash of soy sauce

• A splash of ketjap manis/kecap manis (a sweet Indonesian soy sauce)

• 2 large eggs

Wash the kale thoroughly. Tap some of the water off. A little water on the leaves will help sauté the kale later. Tear the leaves into small, bite-sized pieces. 

Chop the ginger finely. 

Add the kale and ginger to a pan. If your edamame beans are frozen, then add them now. If they are fresh, add them a little later so they don't overcook. Sauté the kale on a high heat. Add a splash of soy sauce and a splash of ketjap manis. Sauté until the kale is soft and bright green, then plate up. Sprinkle over sesame seeds if you like.

Fry or poach your eggs. When done, plate up and add chili flakes, chili oil or hot sauce if you like. 

Snack: Sugar-Free Peanut Butter Cookies

No flour, no sugar, no dairy cookies, with good fats. Click here for the recipe.

Dinner: Curried Pumpkin Soup with Pita Chips

Leftover pumpkin soup, click here for the recipe.

To make the pita chips cut one pita into triangles. Add a drizzle of olive oil and a sprinkle of salt. Mix well to cover the pita triangles with oil. Space out on a baking tray and bake for about 5ish minutes on 200C. Watch them, they go golden brown quickly! 

Serve the soup with a dollop of Greek yogurt, roasted pumpkin seeds, cubes of roasted sweet potato, hot sauce and pita chips. 

Happy cooking & enjoy! 

The soothing music is by Cirralisis on SoundCloud.

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5-minute, 4-ingredient peanut butter cookies with no added sugar, no dairy and no flour. Sweetened with dark chocolate. These will make your no sugar dessert dreams come true.

They may also qualify as "fat bombs" if you're on a low carb or paleo diet. Just be sure to use paleo-approved chocolate.

Stay tuned for the eggxplosion! I couldn't help but laugh when this happened... 😂

If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!

For extra tips and tricks, and a scene by scene commentary, switch on the subtitles.

Sugar-Free Peanut Butter Cookies with Dark Chocolate

(makes 12 small cookies)

• 1/3 cup dark chocolate or dark chocolate chips (about 40g)

• 1/3 cup peanuts (I’m using salted peanuts)

• 1 large egg

• 1/2 cup smooth peanut butter

• Optional: 1-2 tbsp sugar substitute of your choice (I’m using maple syrup. I’ve tried making these with 2 tbsp of sugar too, and they come out great.)

• Optional: 1/2 tsp vanilla essence or vanilla sugar

• Optional: a pinch of salt

Pre-heat your oven to 170C.

Start by chopping up your peanuts. If you’re using dark chocolate from a slab, cut this into smaller chocolate-chip-sized pieces.

Mix everything together in a bowl.

On a baking tray lined with baking paper, add heaped teaspoons of the cookie dough. Readjust some of the cookie dough if needed, so the cookies are somewhat even. Flatten with the back of your teaspoon.

Bake in a 170C, preheated oven, for 10-15 minutes until golden brown. They might look a little bubbly or like there’s liquid coming out of them when you take them out of the oven. Once they’re cooled down, they’ll have a satisfying snap and crunch to them.

Enjoy!

Music by Cirralisis.

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