Carnivore Recipe

🥯 Classic Cream Puffs Recipe

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🥯 Classic Cream Puffs Recipe

1. The Pastry (Choux)

  • 1/2 cup Unsalted butter

  • 1 cup Water

  • 1/4 tsp Salt

  • 1 cup All-purpose flour

  • 4 Large eggs (room temperature)

2. The Filling (Pastry Cream)

  • 2 cups Whole milk

  • 1/2 cup Sugar

  • 1/4 cup Cornstarch

  • 4 Egg yolks

  • 2 tbsp Butter

  • 1 tsp Vanilla extract

👩‍🍳 Instructions

Make the Filling First

  1. Whisk: In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

  2. Heat: In a saucepan, bring milk to a simmer. Slowly pour half of the hot milk into the egg mixture while whisking constantly (to temper the eggs).

  3. Thicken: Pour everything back into the saucepan. Cook over medium heat, whisking constantly until it thickens into a pudding-like consistency.

  4. Finish: Remove from heat; stir in butter and vanilla. Cover with plastic wrap (touching the surface so a skin doesn’t form) and chill in the fridge for at least 2 hours.

Make the Shells

  1. Boil: Preheat oven to 200°C (400°F). In a pot, combine water, butter, and salt. Bring to a rolling boil.

  2. Stir: Remove from heat and dump in all the flour at once. Stir vigorously with a wooden spoon until a ball forms and pulls away from the sides.

  3. Cool & Eggs: Let the dough cool for 5 minutes. Add eggs one at a time, beating thoroughly after each egg until the dough is glossy and “v-shaped” when you lift the spoon.

  4. Bake: Pipe or spoon rounds onto a parchment-lined tray. Bake for 20-25 minutes until golden brown and firm.

    • Pro Tip: Poke a small hole in the side of each puff after baking to let steam escape—this keeps them from getting soggy!

Assembly

Once the shells are completely cool, either slice the tops off or use a piping bag to inject the chilled pastry cream into the center.

Fun Fact: If you freeze these after filling them and dip them in chocolate sauce, you’ve officially made Profiteroles!

Golden Crispy Cabbage Fritters

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Golden Crispy Cabbage Fritters

  • Prep time: 15 minutes

  • Cook time: 15 minutes

  • Servings: 4 (makes approx. 10–12 fritters)

Ingredients

The Fritter Base

  • 500g Cabbage, finely shredded

  • 2 Onions, finely chopped

  • 3 cloves Garlic, minced

  • 3 large Eggs

  • 4 tbsp All-purpose flour (or almond flour for a lower-carb option)

  • 1 tsp Baking powder

  • To taste: Salt and black pepper

  • Optional: 1/2 cup shredded mozzarella or cheddar cheese, or fresh chopped dill

For Frying

  • 3–4 tbsp Olive oil or avocado oil

The Garlic-Yogurt Dip

  • 1 cup Greek yogurt (plain)

  • 1 clove Garlic, minced

  • 1 tbsp Fresh herbs (parsley or dill), finely chopped

  • 1 squeeze Fresh lemon juice

Instructions

  1. Soften the Cabbage: Place the shredded cabbage in a large bowl and sprinkle with a pinch of salt. Massage the cabbage with your hands for 1–2 minutes. This breaks down the fibers and draws out excess moisture. Let it sit for 5 minutes, then squeeze the cabbage firmly to remove as much water as possible. Discard the liquid.

  2. Sauté Aromatics: In a small skillet with a teaspoon of oil, sauté the chopped onions and garlic over medium heat until soft and translucent (about 3–5 minutes). Set aside to cool slightly.

  3. Prepare the Batter: In a large mixing bowl, whisk the 3 eggs. Add the sautéed onion and garlic mixture, the squeezed cabbage, and any optional cheese or herbs.

  4. Bind the Mixture: Fold in the flour and baking powder. Season generously with salt and pepper. Stir until the cabbage is thoroughly coated and the mixture holds together like a thick batter.

  5. Fry until Golden: Heat the oil in a large non-stick skillet over medium heat. Using a large spoon, drop scoops of the mixture into the pan. Use the back of the spoon to flatten them into discs about 1/2 inch thick.

  6. Cook and Flip: Fry for 3–4 minutes on the first side until deep golden brown. Carefully flip and cook for another 3–4 minutes. Ensure the heat isn’t too high so the middle cooks through without burning the outside.

  7. Drain and Serve: Move the fritters to a plate lined with paper towels to drain. Whisk the dip ingredients together in a small bowl and serve immediately while the fritters are hot and crisp.

Common Questions & Answers

Q: My fritters are falling apart in the pan. What should I do? A: This usually happens if the cabbage was too wet. Make sure to squeeze out as much liquid as possible in Step 1. If the batter still feels loose, add an extra tablespoon of flour to help bind the ingredients together.

Q: Can I bake these instead of frying them? A: Yes. Preheat your oven to 400°F (200°C). Place scoops of the mixture on a parchment-lined baking sheet and flatten them. Lightly spray with oil and bake for 15–20 minutes, flipping halfway through, until golden and firm.

Q: How do I keep the fritters crispy if I’m making a large batch? A: Keep the finished fritters on a wire rack set over a baking sheet in a warm oven (200°F or 90°C) while you fry the remaining batches. The wire rack allows air to circulate so the bottoms don’t get soggy.

Q: Can I add other vegetables to this recipe? A: Definitely. Grated carrots, zucchini (squeezed dry), or even finely chopped broccoli work beautifully. Just keep the total weight of the vegetables around 500g–600g so the egg and flour can still bind them.

Q: How long do these stay fresh? A: They are best served fresh, but you can store leftovers in the refrigerator for up to 3 days. Reheat them in an air fryer or dry skillet to regain the crispiness.

Zesty Lemon Butter Fish Fillet

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Zesty Lemon Butter Fish Fillet

A quick, flavorful meal that brings together bright citrus and savory garlic butter. Perfect for a busy weeknight!

Ingredients

For the Fish:

  • 4 white fish fillets (cod, tilapia, or haddock)

  • 1 teaspoon Paprika

  • 1 teaspoon Garlic powder

  • 1 teaspoon Onion powder

  • 2 tablespoons Olive oil

  • Salt and pepper, to taste

For the Lemon Butter Sauce:

  • 3 tablespoons Unsalted butter

  • 2 cloves Garlic, minced

  • 1 tablespoon Fresh lemon juice

  • 1 teaspoon Lemon zest

  • Fresh parsley, chopped (for garnish)

Instructions

1. Season the Fillets

  • Pat the fish fillets completely dry with paper towels.

  • In a small bowl, mix the paprika, garlic powder, onion powder, salt, and pepper.

  • Sprinkle the seasoning evenly over both sides of each fillet.

2. Sear the Fish

  • Heat the olive oil in a large skillet over medium-high heat.

  • Once the pan is hot, add the fillets. Cook for 3–4 minutes on the first side until a golden-brown crust forms.

  • Carefully flip the fillets and cook for another 2–3 minutes until the fish is opaque and flakes easily with a fork. Remove the fish from the pan and set aside on a plate.

3. Make the Sauce

  • In the same skillet, reduce the heat to medium and add the butter.

  • Once melted, add the minced garlic and cook for about 1 minute until fragrant (be careful not to burn it).

  • Stir in the lemon juice and lemon zest. Whisk for 30 seconds to combine.

4. Finish and Serve

  • Spoon the lemon butter sauce generously over the cooked fillets.

  • Garnish with fresh parsley and extra lemon slices if desired.

A Note on the Wellness Tonic

The first image you shared mentions a tonic for “bone pain, nerve pain, and anxiety.” While ingredients like ginger and turmeric (which we’ve looked at before!) are great for general wellness and inflammation, it’s important to remember that a drink can’t “cure” conditions like depression or chronic rheumatism on its own. It’s always a good idea to keep using these as a supplement to the advice your doctor gives you!

Perfect Air Fryer Cod

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Perfect Air Fryer Cod 

I picked up fresh cod from ALDI and decided to test it in the air fryer — and honestly, this method makes it crispy on the outside, flaky and tender on the inside every single time. It’s quick, healthy, and packed with flavor.

📝 Ingredients

  • 2–4 fresh cod fillets
  • 1½ tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano (optional)
  • Lemon wedges, for serving

Optional Creamy Dip:

  • ½ cup Greek yogurt or mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Pinch of salt and pepper
  • Fresh parsley, chopped

👩‍🍳 Instructions

1. Prep the Fish
Pat the cod fillets dry with paper towels. Removing excess moisture helps create a better crust. Lightly brush both sides with olive oil.

2. Season Well
In a small bowl, combine garlic powder, smoked paprika, onion powder, salt, pepper, and oregano. Sprinkle evenly over both sides of the fillets, gently pressing the seasoning in.

3. Air Fry
Preheat the air fryer to 400°F (200°C) for 3 minutes.
Place the cod in the basket in a single layer, leaving space between pieces.

Cook for 8–10 minutes, depending on thickness. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). No flipping is usually needed.

4. Make the Dip (Optional)
Mix yogurt (or mayo), lemon juice, Dijon, salt, pepper, and parsley until smooth.

See also  Air Fryer Whole Chicken

Serve immediately with a squeeze of fresh lemon. It’s crispy, juicy, and honestly one of the easiest fish recipes you’ll ever make!

Creamy Fried Milk Cubes

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Creamy Fried Milk Cubes

Ingredients

  • The Custard: 2 cups whole milk, 1/2 cup cornstarch, 1/2 cup sugar, 1 cinnamon stick, and a small piece of lemon peel.

  • The Coating: 2 large eggs (beaten), 1/2 cup all-purpose flour, 1/2 cup sugar mixed with 1 tablespoon ground cinnamon.

  • Oil for frying (neutral oil like sunflower or vegetable oil).

Step-by-Step Instructions

  1. Infuse the Milk: In a saucepan, combine 1.5 cups of the milk with the sugar, cinnamon stick, and lemon peel. Heat over medium until it starts to simmer, then remove from heat and let it sit for 10 minutes to infuse.

  2. Dissolve Cornstarch: In a small bowl, whisk the remaining 1/2 cup of cold milk with the cornstarch until completely smooth with no lumps.

  3. Thicken the Custard: Remove the cinnamon stick and lemon peel from the warm milk. Return the pan to low heat and slowly pour in the cornstarch mixture. Stir constantly with a whisk until the mixture becomes very thick and glossy (about 5 minutes).

  4. Set the Dough: Grease a square glass dish and pour the hot custard into it, smoothing the top. Cover with plastic wrap (touching the surface to prevent a skin from forming) and refrigerate for at least 3–4 hours (or overnight) until firm.

  5. Cut and Coat: Once set, turn the custard out onto a board and cut into equal squares or rectangles. Dredge each piece first in flour, then dip in the beaten eggs.

  6. Fry: Heat oil in a pan over medium-high heat. Fry the squares for about 2 minutes per side until they are golden brown and crispy.

  7. Sweet Finish: Immediately toss the hot fried milk in the cinnamon-sugar mixture until evenly coated. Serve warm or at room temperature.

Recipe Q&A: Fried Milk

Q: Why is my custard too soft to cut? A: This usually happens if the custard wasn’t cooked long enough on the stove or if it didn’t chill long enough in the fridge. It needs to reach a very thick, paste-like consistency before you take it off the heat.

Q: Can I make this without eggs? A: For an egg-free version, you can dip the custard squares in a thin slurry of flour and water before coating them in breadcrumbs or just flour, though the traditional texture comes from the egg wash.

Q: How do I get a smoother custard? A: Always dissolve the cornstarch in cold milk first. If you add it directly to hot milk, it will clump instantly. If you still see lumps, you can pass the mixture through a fine-mesh sieve before chilling.

Q: Can I air fry these? A: While frying gives the best traditional results, you can air fry them at 200°C for about 8–10 minutes. Spray them generously with oil first so the flour and cinnamon sugar can crisp up properly.

Lemon Garlic Butter Baked Fish

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Lemon Garlic Butter Baked Fish

This recipe features flaky white fish fillets (like Cod, Tilapia, or Snapper) with a golden, seasoned crust.

Ingredients

  • 4 White Fish Fillets: Patted dry with a paper towel.

  • 3 tbsp Butter: Melted.

  • 2 tbsp Olive Oil.

  • 3 cloves Garlic: Minced finely.

  • 1 tsp Paprika: For that beautiful golden-red color.

  • 1 tsp Onion Powder.

  • Fresh Parsley: Chopped, for garnish.

  • 1 Fresh Lemon: Half for juice, half sliced for the tray.

  • Salt and Black Pepper: To taste.

Step-by-Step Instructions

  1. Preheat & Prep: Heat your oven to 200°C (400°F). Lightly grease a baking dish.

  2. Make the Seasoning: In a small bowl, mix the melted butter, olive oil, minced garlic, lemon juice, paprika, onion powder, salt, and pepper.

  3. Coat the Fish: Place the dry fish fillets in the baking dish. Pour the garlic butter mixture over the fish, ensuring each piece is fully coated.

  4. Add Lemon: Place lemon slices around and between the fillets to infuse more flavor as they bake.

  5. Bake: Place in the oven for 12–15 minutes. The fish is done when it is opaque and flakes easily with a fork.

  6. Garnish: Sprinkle fresh parsley over the top and serve immediately while hot.

    For the Fish:

    Q: Can I cook this in an Air Fryer? A: Yes! Place the seasoned fillets in the air fryer basket at 190°C (375°F) for 8–10 minutes. It creates an even crispier golden crust!

    Q: How do I know when the fish is perfectly cooked? A: Use a fork to gently pull at the thickest part of the fillet. If the meat separates into easy “flakes” and is no longer translucent, it is ready.