If anyone in the Berkshire area is wondering why they can’t source lamb ribs at Waitrose (over summer when they stock it), its because Funnyman and I empty the shelves on every visit and stock up our chest freezer to last the winter. It must be our favourite item on the braai and we enjoy it many nights. Funnyman is the one who cooks them, while I sit back and sip my G-and-sugarfree-T (mostly yelling instructions on the sidelines, to his annoyance). He likes them with this creamy mustard-mayo dip (included in the macros), but I love them just as they are…
A comforting bowl of goodness. Funnyman gets giddy with excitement when I whip up a pot of my chili. After we switched to a Keto Lifestyle, I adjusted my recipe to exclude the red kidney beans, but the overall flavour and heartiness has not been compromised, and he loves it just the same. I made this dish often in LBK (Life Before Keto), and even then we ate it with a spoon straight out of our bowls, sans tortillas, rice or any accompanying carbs, so this wasn’t a major adjustment for us. This recipe yields 3 servings, so if it’s just you and your loved one, there should be enough the next day for whoever gets to the fridge and Calls It first. If you are cooking for more people, use the facility on the recipe plugin to double it up.
Those that know me will note that this post is way overdue. Biltong: The way to my heart since I first chewed on it while teething as a baby (how teething is dealt with in South Africa). My life changed a few years ago when my friends Danni and Phil showed me step-by-step all that I needed to make it at home – I was so happy and excited at the simplicity of it, especially since I live in England now. (Having said that, there are numerous South African shops around UK selling excellent biltong and droewors.)
Biltong is referred to as beef jerky everywhere else in the world, but nothing compares to the the authentic flavour of proper South African biltong – that spice mix packed with all-important coriander seeds. Biltong can be a lean, high-protein treat and an ideal snack option, (but sshhhhh… I like it fatty!) That is entirely up to you and the cut of meat you buy. Depending on the amount of time you hang it for, you can enjoy it moist or dry. (I like it moist.)
I have only ever used one type of shop-bought biltong maker, and it was a SUNBEAM. You could probably fashion your own one (box, light, fan) but my trusty one has never let me down. It gets used a lot and has a permanent spot on my kitchen counter. Regarding the spices, go ahead and try several. Again, you could make your own, but why would you when Freddy Hirsch has perfected it? And the best part… I can make a few non-spiced pieces for the pooches, of course. See my step-by-step pics when you continue reading..
This recipe serves 2 and I really need to stop apologising for that. Funnyman and I chose dogs over babies many years ago, but I still hear people questioning why I don’t offer recipes for families. The truth is, you will get a different answer depending on how well I know you. Let’s just leave it at that…
Here is an amazing lamb chop dish!
I have known about the bone broth “elixir for life” trend for a while now and because I suffer from FOMO, I simply had to knuckle down and try out for myself. Making stock was one of the first things we did in culinary school many years ago, and I must be honest, this bone broth wasn’t unlike anything I had done before. The result was rather lovely, just like a good brown stock should be, but the trend-setters are telling us we should drink this by the cupful in addition to it being the base of our sauces. There is something deeply satisfying about making your own stock and while it’s unlikely you would do this regularly, I think you should give it a try at least once. So, give it a bash and use it however you wish!
I woke up particularly well this morning. Mr Higgins snuggled right up against me the entire night, and I woke up with his little nose breathing small amounts of snot onto my cheek: bliss. It certainly beats one Winter morning last year while still half asleep, in an effort to cover my shoulders with the duvet, my hand slipped and I punched myself in the face… I would take a bit of Scottie snot any day. Having been to Thailand twice in my travels, I think its fair to say how incredible and fresh the flavours are, and there is a strong Asian influence in this salad. It is also 100% keto, fast, simple and satisfying!