A hot bowl of Pork and Fennel Spaghetti Bolognese tossed with pasta and topped with a mountain of parmesan cheese is one of life’s greatest joys! This fennel and pork bolognese recipe is really simple to make, but does require a few hours of your time and a lot of love.

Fennel and pork bolognese is the perfect autumn to winter comfort food! It is a recipe that I make when I know I will be home for a few hours, and can keep an eye on it while it slowly simmers.

Pork and fennel are a fabulous match, whether it is fresh fennel or fennel seeds, it works, which is why this dish works really well. Along with the chilli flakes, a necessary addition, but you can use fresh chilli rather if desired and put it in before adding the meat.

Oh, and another good thing about this recipe is it is really cheap to make! The parmesan cheese will probably set you back over the pork, tomatoes, and pasta combined.

If you are not in the mood to do a ton Of chopping you can pulse the onion, fennel, pancetta, and garlic in a food processor until it’s finely chopped.

• 1 pound of spaghetti, or other pasta
• 1 lb ground pork
• 2 oz pancetta or bacon finely chopped
• 3-4 tbsp olive oil
• 1 bulb fennel, finely chopped reserve some of the green fronds for garnish
• 1 med onion finely chopped
• 4 large cloves of garlic finely chopped or grated
• 1 c red wine
• 24 oz tomato puree or crushed tomatoes
• 2 tsp fennel seeds salt and pepper parmesan cheese for serving about a cup

How to make Pork and Fennel Spaghetti Bolognese

• In a large pot or dutch oven heat 2-3 tbsp olive oil over moderate heat. Sauté the pancetta, fennel, onion, and garlic together until they are soft and fragrant, but not browned. It should take around 5-8 minutes.
• Turn the heat up to medium/high, add another splash of olive oil into the pot and then the ground pork along with a huge pinch of salt. Sauté the ground pork until it’s almost fully cooked, then add back in the fennel and pancetta mixture. Add the wine and cook, stirring occasionally, until nearly evaporated then pour in the tomato puree.
• Season with a big pinch of salt and pepper then bring to a simmer. Cover and cook over low heat for 1 hour, stirring occasionally.
• Cook the pasta according to the bundle’s instructions. Divide between plates and top with fresh green fennel fronds and lots of parmesan cheese! If you’re not in the mood to do a ton of chopping you can pulse the onion, fennel, pancetta and garlic in a food processor until it is finely chopped.

This Low Carb Donuts Glazed With Maple recipe is so EASY. Baked keto maple glazed pumpkin donuts are excellent for fall! The delicious grain-free donut foundation is a tender pumpkin cake made with the ideal quantity of vanilla and pumpkin pie spices. You may use ready-made or even create your own pumpkin pie spice mix!

Low Carb Donuts Glaze

What about the glaze? Well, it is perfectly glossy and sugar-free. We are using maple flavoring, so there is no need for sugary maple syrup to have that yummy maple flavor we all love so much.

It is not overly sweet like the traditional donut icing you might be used to, but you can always add a few tablespoons of powdered low-carb sweetener or a couple of drops of stevia or monk fruit if you like your icing really sweet. If you don’t need the icing to be overly sweet, you can skip the sweetener entirely and be left with a subtle sweetness from a coconut.

Low Carb Donuts Glazed With Maple Recipe

Ingredients

For the Donuts:

1. Almond flour – 1 and 1/2 cups (15.3 oz)
2. Granulated Swerve or Erythritol – 1/2 cup (3.5 oz)
3. Pumpkin pie spice – 1 tbsp (0.2 oz)
4. Fermented coconut powder – 2 tsp
5. Vanilla extract or vanilla bean powder – 1 tsp or 1/4 tsp
6. Sea salt – 1/4 tsp
7. Large eggs – 3
8. Unsweetened pumpkin puree – 1/4 cup (1.8 oz)

For Maple Glaze:

1. Coconut cream – 1/4 cup (2.1 oz)
2. Confectioners Swerve or powdered Erythritol – 3 tbsp (1.1 oz)
3. Coconut butter or blanched almond butter – 2 tbsp (1.1 oz)
4. Virgin coconut oil – 1 tbsp
5. Sugar-free maple extract – 2 tsp

For Pumpkin Pie Spice Mix (optional if you don’t have ready-made):

1. Cinnamon – 1/4 cup (1.1 oz)
2. Ginger – 2 tbsp (0.4 oz)
3. Nutmeg – 2 tsp (0.2 oz)
4. Ground cloves – 1 tsp
5. Allspice – 1 tsp

Instructions

1. Preheat the Oven:

   • Set your oven to 350°F (170°C) for conventional ovens or 310°F (155°C) if fan-assisted.
   • Grease a donut pan well.

2. Make the Donut Batter:

   • In a large bowl, combine all the donut ingredients.
   • Mix them until well combined.

3. Fill the Donut Pan:

   • Pour the batter into a piping bag.
   • Pipe the batter evenly into the donut molds.

4. Bake the Donuts:

   • Place the pan in the oven.
   • Bake for 15-20 minutes.
   • Check if they are done by inserting a toothpick into a donut; it should come out clean.

5. Prepare the Maple Glaze:

   • In a small vessel, combine all the glaze ingredients.
   • Microwave for about 30 seconds or until the mixture is smooth.

6. Glaze the Donuts:

   • Dip each baked donut into the glaze.
   • Ensure each donut is evenly coated.

7. Storing:

   • Store the glazed donuts in an airtight container.
   • They can be kept in the fridge for up to 4 days.

Enjoy your homemade Low Carb Donuts Glazed With Maple, and share the image below to your Pinterest board to save it for later!

Nutrition

Total per donut
5.4 g carbs
9.3 g protein
24.3 g fat
282 kcal

Have you ever asked yourself what the best gourmet burger blend is? I’ve decided to share this recipe with you because the burger blend is the most important step in making the best burgers. And the key is to protein to fat ratio.

If you master these recipes, you will dominate the grilling season.

Hello, Sarah here again with Cooking Frog Recipes. Today we are going to dig into the art of making perfect patties. A fantastic burger starts with an ideal patty. While a few of these burgers possess a particular blend of spices and meat, others have only superior ground beef. Here are a couple of tips for the very best gourmet burger recipes:

Use quality ground beef. Don’t overwork the meat; it can make it tough. Never push down on the patty as you are cooking it; you’ll press out all of the juices. Allow your burger to break before serving.

For us, the ideal burger is loaded with toppings, sauces, and cheese, but in the event the patty is not impeccable, your burger won’t ever live up to its juicy, beefy, and satisfying possible. But just enjoy the endless selection of toppings available to you; you will find wonderful variations worth researching in regard to selecting the cuts of beef to use when forming your patties. There is nothing wrong with throw, but adding other cuts can change the taste profile of your hamburger in ways you never imagined.

Best Gourmet Burger Blend

Ground Beef

When you have got the burger basics down and are looking to step your game up, home-ground steak is the thing to do. Grinding your own beef has many respects. Aside from providing you with bragging rights, home-ground beef comes with an indescribable freshness that will boost your burger’s succulence. The taste profiles of beef differ greatly from cut to cut; once you get in the world of grinding and blending different cuts, then you’ll experience a new level of hamburger making that will blow your and your buddy’s minds.

Creating your own blend
No matter what cuts you mix and match, the secret to successful beef-grinding alchemy is to concoct a grind having an overall protein-to-fat ratio of 80/20. Provided that you keep this ratio, you can stick with a simple one-cut mill or get really complex and craft a grind of two, three, four, or five cuts — it is totally your call.

Chuck Beef

(80/20 ratio When Old-school butchers refer to”hamburger,” they are speaking of chuck, and even more especially, chuck roll. It’s as timeless as you can get, producing a high-fat burger that comes across as succulent instead of greasy. Most ground beef — and burgers — come from the chuck, so this trimming is an obvious option. Hands down, it is our favorite cut to grind. At the supermarket, start looking for the slab labeled”chuck pot roast” Grind it up, and you’ll instantly think of hamburger.

Brisket Beef

(70/30) ratio: This blue-collar cut is popular for Its distinct flavor profile, and high-profile content will yield a rich hamburger with a humble meat-and-potatoes attitude.

Rib

(70/30) ratio: Another high-rise, this primal slab creates some real burger beauties. Our favorite rib cuts for grinding are beef rib, flanked, and ribeye cap.

Beef plate

(90/10) ratio: The plate is just beneath the ribs. This trimming yields both skirt and hanger steaks. All these are marginally tougher cuts with buttery yet tangy flavor profiles, much like the powerful malolactic notes of a tart, velvety red wine. The sophisticated flavors of this plate lend themselves nicely to a fancier burger night.

Short Loin

(85/15) ratio: Should you win the lottery (and suddenly feel as ridiculous), we advocate sourcing our favorite cut from the short loin: a dry-aged New York strip steak. Dry aging produces an umami-packed profile that comes from an enzymatic breakdown of muscle. You simply can not find that flavor anywhere else. — and provides that buzz that Chinese takeout supplies with no cancer scare.) So if you’ve got money to burn and you’re on the lookout for a hamburger to give you some postal zip code, then this cut is right for you.

Flank

(93/7) ratio: Remember when London broil was cheap? We do. Back then, chefs were performing tasty things with flank, such as marinating, charring, and shaving it thin that the meat just melted in your mouth. Though the price of this cut has skyrocketed in the last ten decades, it’s still a worthwhile element in your burger blend.

Sirloin

(85/15) ratio: The sirloin can be challenging. There’s sirloin, tenderloin, top sirloin, and bottom sirloin. Flavors and marbling vary greatly throughout the sirloin area, so for burger-grinding functions, we suggest sticking to the bottom. Bottom sirloin is nicely marbled and packed with two of our favorite cuts, both for grilling and grinding: flap meat, also called steak tips (and typically only available on the East Coast) and tri-tip (usually only available on the West Coast).

Round

(93/7) ratio: Cuts from the round are lean and cheap. They’re a fantastic go-to once you want to correct your protein-to-fat ratio. Typical cuts incorporate high round, bottom round, and eye around.

Shank

(96/4) ratio: The shank is cut out from either the hind shank or fore shank (or the calves and forearms). These muscles are continuously used, which gives them a beefy flavor but a tough consistency. Such tough cuts tend to be best for braising but remember, a couple of grinds of the toughest meats will yield a tender, melt-in-your-mouth feel. We love the shank because it adds a rich and gelatinous beefiness to our burgers. Be sure to pair this thin cut with fattier cuts.

Oxtail

(85/15) ratio: Sometimes, we simply love getting funky with our hamburger grinds. That’s where oxtail comes from. Like the shank, this cut is very tough and gelatinous. It’s also high in fat and low in price. Pick some tail up next time that you wish to try something a little different.

The Best Burger Patty Mixtures

What can you add into hamburger meat? Any ingredient that is wet enough to withstand some cook moment on high heat. Examples of items that won’t work: dry ingredients such as dried herbs or floor peanuts. These may top a burger, but they tend to form of incinerate, eliminate flavor or break up the patty when you attempt to cook them in with it. All these mix-ins may also use ground turkey and other beef substitutes, and can really enhance their flavors.

Ingredients for burger mixtures

1. Eggs

Adding An egg to every pound of beef improves both the consistency and the flavor and keeps it from falling apart on the grill.

2. Bacon

Mix some chopped, uncooked bacon in along with your ground beef, create your patties and grill or stir it up together.

3. Onions

Instead of adding onions to the hamburger after it’s cooked, it is possible to chop them up and mix them into the patty. This also has the benefit of cooking the onions, which reduces any rankness. The best gourmet burgers are made with onions.

4. Breadcrumbs

Since your hamburger’s going to be served on a bun, bread wedges don’t add much to the flavor department. Their real function is to put a bit of dryness to your beef mixture, which can be excellent when it’s paired with a moist ingredient. It’s also helpful as an extender.

5. Worcestershire sauce

This Classic sauce adds a great tang to beef and increases the juiciness level, also. If you discover it is making your patties too wet to stick together well, throw in some bread crumbs.

6. Garlic

Chopped fresh garlic kneaded into steak patties is superb. You can also just sprinkle garlic powder with your meat to get a number of that garlic taste.

7. Cheese

Grate Some cheese — any kind you like — and then knead that into your own burger patties. The cheese and the beef compliment each other when they cook, and you know how great beef and cheese taste together.

8. A.1. Sauce

Naturally, A-1 sauce is great added to burger patties. Its texture is similar to that of barbecue sauce, and it becomes more subtle when used this way instead of being pumped across the patty later.

9. Peppers

Chop up bell or jalapeno peppers and Work them into your patties. Habaneros or poblanos will provide you a great deal of spice in each bite. Ortegas and bells could include a wonderful mild flavor.

10. Soy sauce

Do not waste your time with normal soy sauce. Eden Organic is traditionally brewed and obsolete, and that gives it a more full-bodied flavor than other brands. It’s wonderfully salty and mellow.

11. Peanut butter for burger mixture

Yes, I am serious! Think beef satay — peanut butter provides a salty-sweet flavor to the beef. This is great, topped with diced green onions and a piece of pineapple.

12. Carrots

Shred some carrots and combine those with your hamburger mix. This makes for an odd but fascinating sweet flavor that most folks either love or despise. If you’re a carrot enthusiast, give it a try.

13. Hot sauce for burger mixture

Tabasco and similar sauces (my favorite is Tapatio) add a delicious touch to hamburger patties.

14. Sun-dried tomatoes

Sun-dried tomatoes hold up nicely under cooking and provide your burgers a slightly sweet, acidic flavor.

15. Sour Cream

Mix in some sour cream to present your burgers with a richer taste with a slight tang.

16. Barbecue sauce

Whether you use a classic family recipe or store-bought, the skillet cooks wonderfully into hamburger and becomes merely another note in the total taste. It’s very different from incorporating barbecue sauce into the burger after it is cooked.

Also, if you have problems with allergies from eggs, or you don’t want to use breadcrumbs in your mixture, you can find a recipe for an egg-free burger here.

Make your own burger mixture.

It is possible to combine any of these ingredients together to make your own. Be free to experiment.

• Soy sauce, garlic, peanut butter, and lime juice to get a nice Thai flavor.
• Cilantro, chopped peppers, tomatoes, and onions.
• Cheese, egg and bacon.
• Mozzarella Cheese, marinara sauce, and pepperoni create pizza patties. Add Mushrooms and onions if you prefer, or saute and add these on as toppers.