This is a great homemade sauce to use as a pizza base or to smother your meatballs over courgetti. (See my Low-carb Cabbage and Mince Rolls where I used the full batch.) The recipe yields a 500g / 17.6oz batch which will sufficiently feed 4 people as a ‘pasta’ sauce. (The macros have been calculated that one person’s serving will be approximately 125g / 4.4oz.) If you don’t need to use it all, you can freeze the remaining in handy batches. Don’t forget to stir in some dried oregano for an authentic Italian flavour.
Fresh, lovely tomato ketchup (as pictured) doesn’t take long at all to make and is packed with the fresh flavour you would come to expect from something made at home with love. Macros are calculated on 60g / 2.1oz serving, so adjust accordingly as you use it. If you choose to have a more ‘cooked’ flavour to your ketchup, cook the finished product for 10-15 minutes in a pan over moderate heat until it thickens and slightly darkens. Allow to cool completely before chilling. Store both versions covered in the fridge for no longer than 4 days.
It’s very satisfying making your own condiments from scratch, and even better with the knowledge that you know exactly what has gone into it. This is a great, easy mayonnaise recipe – and I have included two ways to pimp your mayo after it has been made. One idea is adding roasted garlic and the other is simply stirring in finely grated lemon zest. Both yield excellent results. Give it a try at least once and once you get the hang of it, play around adding finely chopped herbs, or lime zest. Since we are only making small amounts – with an understandable shelf-life (no preservatives etc.) – we need only a small glass jug and a small whisk. The macros are calculated on a serving being one heaped tablespoon, so the batch will make about 7 such servings. Store covered in the fridge for no longer than 4 days.
I admit, I am jumping on the Veganuary band-wagon (only for a day) so that I can share this delicious ‘cheese’ sauce which is so versatile. I call it a ‘cheese’ sauce because the Nutritional Yeast Flakes in it adds a deep umami ‘cheesy’ flavour which is absolutely delicious served over cooked Broccoli… Happy 2019!
Let’s take butter up a notch in flavour! Try this recipe at least once – I promise you will not regret it. Deep, rich, nutty flavours that remind me of caramel, a block or two of browned butter can be used to cook eggs, add to your baking, or melt and pour over cooked vegetables, like I did on my Brown-buttered Brussels Sprouts. If you have mastered keto pancakes (my recipe is coming soon – keep an eye on my Instagram), you can pour this melted beurre noisette (the fancy French term for browned butter) after cooking and scatter with powdered sweetener. The possibilities are endless. (hello, BPC, anyone?!) And – even more good news: You are essentially removing the milk solids from the butter, so this is even lower in carbs than regular butter (in fact, its zero carbs). If you love it (and I know you will), make a larger batch next time.
A quick and easy guacamole dip that you can scoop up with my Keto Nachos! Macros have been calculated on the guacamole alone, so its handy for you if you choose to use it in other ways…
Homemade pesto doesn’t last very long in our home due to its versatility, dynamite flavour and the ease of which it can be thrown together. Spend two extra minutes toasting the pine kernels and lightly frying the rawness out of the chopped garlic and you will be good to go. Fresh homemade pesto is superior to anything you will buy in the store – nothing beats it. This recipe makes a small tub, approximately 4 servings.