Nostalgia is a strange thing and it was only my time spent at the Fat Duck that really made me appreciate the link between nostalgia and food. Although I live in UK now, I am from Cape Town and grew up in Johannesburg. Winters were bitterly cold in Joeys, and there was no such thing as central heating to help you through those months. Soups were standard and my favourite one was a creamy tomato soup my mother made (from a packet!). I attempted a homemade one the other day and was delighted that it was just how I remember (even better that I knew exactly what went into it). Its a hefty 9.8g carbs per cup, but worth it since its so filling and moreish. I used the gluten-free Knorr chicken stock pots, but you can use your own homemade chicken broth for an even cleaner soup.
Need a pretty-looking appetiser in a hurry? These little domes are made from seasoned cream cheese and wrapped in smoked salmon. To achieve the cute ‘dome’ shape, I simply created them using lined mini pudding (dariole) moulds, then tipped them out upside down. They can also be made ahead of time, then popped out just before serving. Try these with slices of toasted Quick Chia Keto Bread* for a lovely, fresh appetiser for four people.
Best eaten warm, these puffy, cinnamon-flavoured rolls were made with sweetened Fathead dough. I know you may think I have gone completely bonkers suggesting a sweet treat made predominantly from cheese, but the reality is that fresh mozzarella and cream cheese are very mild in flavour and the cheese flavour doesn’t come through at all. I went on to drizzle mine in a criss-cross fashion – and aptly called them my Easter Cinnamon Rolls. Forgive my poor piping skills, you can decorate as you please (and the drizzle is included in the macros, which total in at only 4.1g carbs per roll!) QUICK NOTE: Your pastry scraper is a very important tool here (just as it is in the Ham & Gruyere Rolls recipe) – it’s essential to gently nudge and shift the ‘dough’ when rolling…. Happy Easter everyone! xxx
Deliciously zingy and packed with flavour, this is a very simple recipe that requires minimum effort and minimal cleaning up. I fried chicken thighs skin-side down to render and crisp the skin, then cooked them in a lemon, garlic and thyme chicken stock (skin-side up). I then took it one step further, and reduced the strained cooking stock and juices to a thick, full-flavoured glaze which I simply brushed over before serving. Be sure to serve it along some lovely high-fibre vegetables – see the SIDE DISHES on this site for some inspiration…
I have worked so hard to make keto bread… and let me tell you, its not easy! This one is loosely based on the 90-second microwave bread I feature (its a fantastic recipe and I get loads of awesome feedback on it). The only issue is that that recipe needs a very specific Tupperware-size to make it and THIS one doesn’t. It requires only a bread baking tin (mine was 18 x 9cm / 7-in x 3.5-in) and I feel like I have a real winner with this one! I liken this bread to what I remember rye bread being. Its fairly dense, makes a smallish loaf – and really delivers on flavour!
I have always loved the combination of lemon and poppy seed, and am thrilled to share this keto cupcake recipe with you. The recipe took a few trials to get here (don’t even ask how many zested lemons are sitting in my fridge right now(!) but the truth is, its dead easy.. I just had to play around with ingredient ratios and oven temperatures. These lovely, acidic cupcakes have a beautiful texture, delicious flavour – and come in at only 3.4g carbs per cupcake (and that includes the cream cheese frosting!)
There are many nights where Funnyman and I sit and brainstorm new dishes to create for the blog. I only feature dishes on this blog that we LOVE to eat and WANT to eat, so please forgive me if there aren’t many“10-minute-minimum-effort-meals” because that’s not the kind of cooking I like to do. I love being in my kitchen and I love experimenting with ingredients in my pantry! As a chef, I know ingredients need to be respected and cooked in a way that will make them shine. As a blogger, this is where I love to get stuck in because I love a challenge (see my community group on Facebook called Keto Recipes for Foodies). Anyway, back to the post, Funnyman and I were recently reminiscing about our trip to Cozumel, and he firmly instructed me to make keto jalapeño poppers. So I did….
The flavours of this chicken and veg dish are enhanced by the addition of fresh basil and roasted vegetables. I especially love the balsamic mustard drizzled over at the end, offering a sharpness to bring it all together. You may want to save this after a day of fasting, because even thought its jam-packed with fibre, it sits at 12g carbs per serving. The whole lot takes only 35 minutes to cook, but this means getting some things going at the same time. I have outlined an efficient order in the method to follow. Remember, always preheat your oven and prep all your components before you even start cooking: its good practice for any cook.
These are just fabulous! They are low in carbs, high in fat and worth all the effort. I know its #dirtyketo, but this is due to the use of (deliciously addictive) Kielbasa – a smoked Polish sausage which contains a little wheat and soy. But at 7.9g carbs for this giant whopper, I think its worth being a little filthy. For my South African readers, these are what you know as “Russians”, and this would essentially be a “Russian Roll”. I made these using a ‘dough’ influenced from the fathead concept. I admit they are a little … um … rustic-looking, but they are FAB! If you are a low-carber that is still keeping an eyeball on your calories, watch out and perhaps enjoy this after a day of fasting.
This is no April Fools joke! Each slice of this dreamy low-carb chocolate and raspberry tart comes in at only 5.7g carbs! I melted 85% Lindt and whisked in warm cream and butter making a creamy chocolate filling to cover a base made with almond flour and cocoa powder. I love the contrast of dark chocolate with tart, sweet raspberries and thought this was another great way to pair them up. Not only is the tart garnished with fresh raspberries, but there are plenty hidden right there in the set ganache too! Just lovely…
Two simple ingredients (Thai Green Curry Paste and coconut milk) makes for a fantastic dish. This low carb Thai green chicken curry uses only chicken and baby chestnut mushrooms and is served over the fabulous konjac (shirataki) ‘rice‘. I use the Eat Water range, which is available online – or at Holland & Barrett (who often have penny-sales). Enjoy this lovely, quick curry with freshly chopped coriander sprinkled over..
Can this be for realsies? Only 5.8g carbs per serving for a lovely low carb chocolate mousse dessert! I used 85% Lindt® chocolate (only the best for Funnyman) to make this airy, creamy mousse. Very dark chocolate can quite bitter, but its the best option when baking. I added a little Swerve® (my favourite brand of confectioner’s Erythritol) which adds just the right amount of sweetness. What a treat! (NOTE: If you choose to use completely unsweetened chocolate buttons (as opposed to 85% Lindt), you will need to increase the amount of sweetener.)
A quick and easy alternative technique to cooking up asparagus. I love the Buttered Asparagus with Parmesan recipe, but this is also a great way to add a bit of sweet acidity to this fabulous vegetable. Try both the buttered asparagus and this balsamic-roasted asparagus recipe and let me know in the comments below which one you prefer…
I know, I know …. how flipping cute is this breakfast? I bought several mini cast-iron pans (13cm / 5-in diameter) just so that I can make this breakfast for house guests. My version of Shakshuka is super simple: the cooked tomatoes are spiced with ground cumin, cayenne and smoked paprika, then an egg is cracked into the centre and baked to perfection. To finish, I used smoked sea salt flakes to season. TIP: These would be great served with my Keto Breakfast Muffins. Enjoy your brunch!
Funnyman tasted this salmon with spinach bake and said “babes, you don’t get older – you just get better!” Ha! I am my own worst critic and often make and remake dishes plenty of times before I write up the recipe and post them. This lovely dish has such simple, readily-available ingredients. The salmon is quickly fried skin-side down, then baked in a warm cream containing spinach and cherry tomatoes. It would be lovely served over Cauliflower Rice, Cauliflower Mash or any konjac/shirataki noodles that take your fancy (my favourite one is Eat Water’s ‘fettucine’). I kept the skin on the salmon (which helps hold the fish together) but it softens when baking and you will likely skip it when dishing up. The acidity of the lemon squeezed over at the end is essential, so don’t forget about it..