Bacon Chips, Cheddar Crackers & Vindaloo Cashews - Delicious Low Carb Nibbler and Pair Binging
I something is crackling in the hallway. I look up from my computer and listen. Yes, definitely! Besides, it whispers softly. And then there are those suspicious little, muffled noises - as if someone was really trying hard to stay very quiet and very unobtrusive. Now is also giggled! Ms. Marple in me instantly awakens from her slumber and leaps into the vertical. I have to pursue this. Immediately.
I shine around the corner in the hallway. There stand the man and the child and have fun. Namely, with the Knabberzeugs, which I had only a short time on the windowsill. Originally I wanted to stash my home-made low carb snacks somewhere safe after taking pictures. But then the drying rack fell over and the plumber lifted half the wall out of our bathroom and I was supposed to get a towel for him and then I had to munch ... um, yes. What always happens so spontaneously, in the afternoon at half past two in Hamburg. Now it's 6:30. And the guys made out the unexpected loot.
"Oh, hello ...," says the man innocently, holding his hand deep in the bowl of nuts. The child holds a bacon chip in one hand and a cheddar cracker in the other hand, moms happily and beams at me. "Momo ... knurps, knurps, ... daff is so köschlich!" It lets me know with a full mouth. "Waschn daff?" The request, the delicious stuff but today simply serve as dinner ("That also saves you a lot of time, mom"), I must, unfortunately, reject. For reasons. In addition, the Knabberkram is intended for our series evening.
The man and I were passionate together like series. The normal TV we have almost completely renounced. Unbearable sweet German productions on the public-law and in continuous loop ongoing third-Reich documentaries on the third have us successively in the open arms of House of Cards, Homeland, Penny Dreadful, Better Call Saul, Jessica Jones, Modern Family, The Affiair, The Man in the High Castle and Broadchurch. We love it.
To the series of confidence, there's a bit of cheese, the good tea I brought back from my last trip to Scotland with Mrs. Pimpi and - yay! - Low Carb Knabberkram according to the recipe below. And on the weekend, the man and I also like a bottle of wine on top of it. The man chases interesting-looking bottles and bottlings, which we then eagerly taste together. We are neither sophisticated wine connoisseurs, but we enjoy great, voluminous wines with lots of whines and the appeal of dark berries. Someone with a sommelier education once called my wine preference "superficial and effective". Well, yes.
Tonight, there's definitely one two three new episodes of Homeland Season 6 and the rest of the salvaged bacon Chips, cheddar crackers and spicy vindaloo cashews.Spices like Italian herbs or dried jalapenos
125 g cashews
1 teaspoon vegetable oil
1 small onion, finely chopped
1 tbsp Vindaloo paste (Indian curry paste from the glass)
1 egg white, size S
Grater - baking paper
blender or whisk
And this is how it works:
Preheat the oven to 175 degrees top/bottom heat. Cover one or more plates with baking paper.
Cut the bacon slices in half and place them side by side on a baking sheet. Approximately Bake for 7-10 minutes until the fat has leaked and the bacon is brown. Remove from the oven and let the Bacon Chips cool on kitchen paper.
Thin the grated Cheddar Spread cookies-size circles on a baking tray (gives about 9-10 crackers).
Approx. Bake in the oven for 5-8 minutes until the cheese is completely melted and the cheddar crackers are crispy brown on the edges. Remove from the oven, sprinkle with spices to taste (such as Italian herbs or chopped jalapenos) and let cool slightly. Then lift from the tray and allow to cool completely on kitchen paper.
Turn the oven down to 140 degrees. Heat the oil in a small saucepan and sauté the onion in a glass until light. Then add the Vindaloo paste and stir-fry for about 1-2 minutes. Remove from heat.
Beat the egg whites until stiff with the blender or whisk and mix well with the fried vondaloo paste. Add the cashews to the egg white mixture and mix well until all the nuts are evenly coated.
Spread the nuts on a baking sheet with a spoon. Approximately Bake for 15 minutes until the nuts are nicely browned, turning them once with a spatula. Allow to cool.
There are even more spicy ones here Nüsschen Recipes for making your own.