Sunday roasts aren’t what they used to be, are they? We now skip the roast potatoes, the Yorkshire puds and we pass on the gravy. This is why I worked on a keto cauliflower cheese as a delicious side dish to your roast meat. This recipe is not only cleaner, tastier and lighter, but it’s 100% KETO and I bet it will knock the kids’ socks off. The flavour is rich and satisfying and I love scattering over smoked sea salt flakes before serving for additional flavour and texture. The macros were calculated that this recipe will feed 6 people, if served as equal-sized servings.
Just in time for summer! This is a fantastic keto garlic bread roughly based on the fathead dough concept. This recipe will yield 12 slices and the macros have been calculated on one serving being 2 slices (because who eats only one slice of garlic bread at a braai?) – so this will sufficiently feed 6 people. I used equal amounts of (recently discovered) extra-fine almond flour and regular almond flour to achieve the texture I wanted. NOTE: I have not developed this recipe using only regular almond flour, but I anticipate a much stickier mixture which will be impossible to work with – so I encourage you to invest in a bag of the extra-fine flour. Sealed well, almond flour will last a long time, and you will love this keto garlic bread so much, its best you have a bag on hand this summer..
Who doesn’t love (and long for) Chocolate Muffins? Here, I made the most deliciously moist keto-friendly chocolate muffins and snuck in some extra necessary fibre in the form of seeds – which add a lovely, subtle texture.
The Ham & Gruyere Rolls recipe that I posted a few weeks ago was so well-received (please try it), so I decided to shake things up a bit and use a similar concept with fresh homemade Basil Pesto and grated Cheddar. There was one very significant change to the dough recipe (which is loosely based on the “fathead” concept): I experimented with extra-fine almond flour instead of regular almond flour. Some adjustments had to be made to the remaining ingredients, but the texture was exactly what I was after and another BONUS: the ‘dough’ was SO much easier to work with! If you choose to follow this recipe, please use extra-fine almond flour – I cannot guarantee successful results if you don’t. I titled them “rustic” because while they do puff and rise, they lop to the side and look exactly like something that is made at home with love (that’s how we all cook, right?) Regarding the basil pesto, I really don’t want to blow smoke up… but fresh, homemade basil pesto is simple unbeatable. It takes a few minutes to make and is SO worth the effort..
Its difficult to communicate to readers how yummy something is. Sometimes I just shut down from lack of descriptive words and hope that my telling you this will inspire you to try this. I baked (partially-cooked) broccoli in double cream and the result was incredible. I have no other words… this cream-baked broccoli will hopefully blow your hair back as much as it did mine (and it’s only 3 ingredients!) …
Dreamy, chocolate mug cakes that take just a few minutes to throw together. It took several trials to achieve this great texture, and they are best eaten warm with a dollop of extra cream. The recipe makes two, so you can tuck into them with your loved one – for dessert or a sweet breakfast.
Double cream is amazing as we all know – but when baked – it will change your life! I know that’s a very ambitious statement to make, but you need to trust me on this one (and I think it’s the reason that my Keto Celeriac Dauphinoise is still the most popular recipe on M&L). The flavour of baked cream completely changes into a deep, rich full-flavoured smack of heaven! Here, I chose to do courgettes baked in cream and I was not disappointed. Be sure to finish the dish with plenty of seasoning, and I love the smoked sea salt flakes from Maldon on this dreamy side dish.
While liver PATE is lovely, liver PARFAIT is different and something truly special. A pate is simply blitzed cooked ingredients, but a parfait includes butter and eggs in a raw, tempered mixture which is blitzed and passed through a fine mesh sieve to achieve a smooth and creamy (dreamy) mixture before baking at a low temperature, Baine-Marie-style. Believe me, it’s well worth the extra love and effort! This recipe fills 4 ramekins, and I calculated the macros that each ramekin can be shared and enjoyed between two people. If you aren’t hosting a dinner-party-for-eight, simply freeze the remaining ramekins like I did. I spread this creamy parfait on my Keto Chia Seed Crackers* (as pictured).
These fantastically crispy, mixed seed crackers can be used to scoop up your favourite dip or salsa. Follow the recipe below to yield 10 even-sized slices, because at only 2.4g carbs per serving (one serving = 2 large crackers), you can now do so completely guilt-free! Don’t omit the salt (as I did in my first trial) because its a necessary addition. Be sure to also cook both sides to achieve maximum crunch and colour. A batch of these lasted several days in a sealed Tupperware and I happily spread my Keto Chicken Liver Parfait on them. Be sure to sign up to the monthly e-newsletter to ensure you never miss a recipe. Enjoy!
There is debate over whether its sarnies or sarmies. I don’t know about you, but I grew up in South Africa – and we called it sarmies-with-an-m. Any which way you say it, this is just a quick idea to showcase the M&L Keto Seed Loaf where I made mini chicken mayo sandwiches for a quick meal. I simply tossed cooked chicken pieces in my Homemade Mayonnaise and enjoyed it with deliciously sweet tomato slices and avocado. Clean eating all the way! (Top tip: if any seeds fall off the crust of the loaf, scatter them over your sandwich for extra crunch and texture.) The macros include the whole lot (two slices, as pictured): not too bad for a lovely lunch using all of your efforts.
If you are doing an egg-fast, or need some inspiration to jazz up eggs, may I remind you about the very simple, classic dish of cream-baked eggs. Known also as oeufs en cocotte, my recipe is uncomplicated and packed with flavour (it’s my current addiction!) Ramekins are essential for this specific recipe, but if you choose to use a wider, shallower dish, you may need to shave some time off the cooking. Its 20-25 minutes in the oven for the whites to set and for the double cream to bake to a heavenly flavour – and well worth waiting for. (Bizarrely, unlike ALL other egg dishes, the yolks cook before the whites, so no glorious runny yolk in these eggs, I am afraid). I scattered over smoked salt flakes which added the only necessary seasoning (and some chives to make them cute).
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…