Vickie's Low-carb Kitchen

MAKE FATHER’S DAY AN ITALIAN FEAST THIS YEAR!

pizzettas

Serves 8 Takes 20 mins

375ml mozzarella, grated 

45ml cream cheese 

1 egg, whisked 

160ml almond flour 2.5ml salt 

100g mozzarella, sliced 

125g cherry tomatoes, halved handful basil

1 Preheat oven to 200°C. Line a large baking tray with baking paper.

2 Microwave the mozzarella and cream cheese for about 2 minutes, or until the cheeses are completely melted.

3 Add the egg, flour and salt and stir until it forms a dough. Roll out between 2 sheets of baking paper. Cut out rounds with a 7cm diameter cookie cutter and place on the prepared baking tray. Top with mozzarella and tomatoes. Bake for 10-12 minutes or until light golden brown. Top with basil.

Monthly contributor, Vickie de Beer, is co-author of the award-winning cookbook, The Low-Carb Solution for Diabetics, and author of My Low Carb Kitchen

chicken saltimbocca with baby marrow noodles

Serves 4 Takes 35 mins

4 chicken breasts 

12 large sage leaves 

8 slices pancetta or any other quality ham 

30 ml butter 

30 ml olive oil 

6 large baby marrows, cut into ribbons lemon wedges, to serve