I’ve been cooking up lots of frico (parmesan crackers) lately. Mostly to top salads, but I also use them on soups and simple snacking too. These frico with toasted seeds were a big hit at my dinner table recently. So easy to make and low carb too!
Clockwise (from top left):
1. Sprinkle seeds in heated non-stick pan.
2. Add shredded Parmesan (Manchego is lovely too) and make sure the seeds are covered with cheese bits. Use a spatula to make a tight circle.
3. When the edges turn brown, gently start lifting with a thin spatula.
4. Turn frico (use two spatulas if needed) and cook until browned underneath. Carefully transfer frico to plate and let cool to harden. Break into pieces for salad topping or just EAT as is.
This works with pieces of herbs or leafy greens too. Frico with toasted baby kale here.
I post low carb recipes on instagram regularly. Follow me @MyLastBite or search #LowCarbJo.
Ok… let’s talk desert island. What would be the one food item you wouldn’t live without? The one tasty bite that you could eat every day… if you were stuck on a desert island. I’m not talking about nutrition, health or availability. For me, it would have to be bacon, preferably guanciale, but any old crispy slab would do me just fine.
A few months ago my good friend Bob sent me a link to the NotMartha website, that featured a recipe for delicious looking bacon cups. In the original recipe the cups were formed using upside down cupcake molds. Of course I wanted them bigger and bolder so I built a mold out of ramikens and foil. The edible art was large enough to hold a salad and homemade Manchego fricos!
Recipe & “how to” photos below. Enjoy!
1. Preheat oven to 400
2. 5 slices of regular bacon each
3. Form the uncooked bacon around the mold (see photos)
4. Place in a pan (deep enough to catch grease)
5. Cook until just brown and crispy (turning pan once)
6. Allow to cool for a few minutes
7. Gently remove bacon bowl and continue to cool
8. Fill with salad or more bacon!
The original bacon cups on NotMartha