Honest to God, I have no recipe for this...
I have been making lasagna and bolognese for such a long time, I don't even know what I put into it.... let me try and have a think....
400g beef mince
400ml can chopped tomatoes
1 tbsp tomatoe puree
1 garlic glove, finely chopped or crushed
1-2 small shalotts
150g grated cheese
1 Oxo stock cube
Herbs: - all to taste
Salt and pepper to taste
Fry off the beef until well browned. Add the garlic and onion and fry off until golden brown. Add the chopped tomatoes and tomato puree, the Oxo stock cube and your herbs. Let everything simmer until well reduced. Alternatively you could add more tomato puree but be carefull as the carbs creep up quickly using it.
Transfer the sauce into small casserole dishes and cover with cheese.
Broil until the cheese has melted.
You can use some freshly chopped parsley to garnish.
I am afraid I don't have a recipe for this. I didn't cook it. My husband did.
I can however tell you how to make the parsnips :)
Peel the parsnips, cut them into even sized chips. Toss them in a mix of olive oil, salt and pepper and bake them at 200 C for 40-45 minutes, turning halfway to ensure an even cooking.
They're really nice, and a good alternative for chips :) .
I was asked about the feta cream recipe on my Instagram page, so I thought I'd share it here, as well.
200g of feta cheese
1-2 tbsp of creme fraiche or Greek yoghurt
2 garlic gloves
25g pickled roasted peppers
Pepper (no salt necessary as the feta is rather salty)
Add all ingredients to a blender and blitz them until they're smooth(ish).
Really simple :-)
Not every dish looks appetising but this one wasn't half bad. It is beef mince wrapped in savoy cabbage, simmered in a gravy made from stock, creme fraiche, capers and mustard.
1 savoy cabbage
500 g beef mince
2 tomatoes, seeds removed and chopped up
1 onion, chopped
4 tbsp oil
1 tbsp mustard
3 tbsp crème fraîche
3-4 tbsp capers
300 ml beef stock
salt & pepper
thyme to taste
Wash the savoy cabbage and blanch 12 leaves in boiling water for 2 minutes. Refresh in cold water and drain well.
Chop 50g of the leftover savoy cabbage and mix with the tomatoes and onions. Salt and pepper, and season with thyme. Add 2 tbsp of oil to a frying pan and swet the mixture until soft. Set aside and allow to cool.
Season the beef mince (and rather use more than not enough). I used salt, pepper, onion powder, garlic powder and smoked paprika. Add the vegetable mixture to the beef mince and mix thoroughly.
Add some of the meat mixture to each savoy leave, roll up and wrap them using some string.
Heat 2 tbsp of oil in the frying pan and briskly fry off your roulades from all sides. Add the stock und leave the roulades to cook for 15-20 minutes turning them occasionally.
Remove the roulades from the frying pan and add the crème fraîche, mustard, and capers. Salt and pepper to taste.
After having some issue with the dishwasher, I am surprised that I made any food at all. But I am quite proud that I did not opt for the ordering out option.
4 slices of shin beef
5tbsp olive oil
2 onions, chopped
2 garlic globes, chopped
3 carrots (medium size), sliced
1 leek, sliced
20g tomato purée
1/2 litre beef broth
1/8 litre dry red wine
1 tsp each of thyme, rosemary, majoram
Preheat the oven to 200 C. Heat the oil in a pan and fry of the meat until browned on all sides before transferring it to a casserole dish. Fry off the vegetables in the same pan. Mix the broth, the wine and the tomatoes purée. Add to the vegetables. Add the herbs, salt and pepper before adding the mix to the meat in the casserole dish. .
Cook covered in the oven for 75 minutes.
Serve with fresh parsley.
If the gravy is too thin for you, use something keto-friendly to thicken it.
In my family this fat bomb soup is called Odin's Cheese soup. It was invented at a meeting of the Pagan Federation, and it was decided that only Odin himself could possibly stomach this amount of fat... do you want to prove us wrong? Give it a go!
500g beef mince
300g extra thick double cream
200g cheese spread
200g medium cheddar, grated
2 garlic gloves
250g tenderheart cabbage, finely sliced
150ml vegetable stock
1 tsp coconut oil
1 tsp oregano
1 tsp majoram
Fry the beef mince and crushed garlic in the coconut oil.
Add the extra thick double cream and simmer for a few minutes before adding the cheese spread. Make sure the cheese spread has melted before adding the grated Cheddar or you might end up with lumps .. and who likes lumps in their soup?
The soup will thicken up quite a bit, so add the vegetable stock to reach the consistency you prefer.
Finally the tenderheart cabbage, then season to taste. Depending on the cheese you use you might not need any additional salt.
I hope you enjoy this soup as much as Odin would !
I tried LC wraps today filled with chilli con carne and salad. The wraps are made from coconut flour, eggs whites and water.
And... I have to admit I wasn't very keen!
The wraps had a nice texture at first but became fairly dry very quickly.
I will add the recipe anyway, but will hunt for a better recipe:
500g lean beef mince
1,5 large onions, finely chopped
3 garlic cloves, crushed
2 tsp ground cumin
0,5-1 tsp dried chilli flakes
1 tsp ground coriander
1 tsp smoked paprika
400g can chopped tomatoes
1 tbsp Worcestershire sauce
1 beef stock cube
Salt and pepper
Fry the mince for 8-10 minutes, add the onions and the garlic and fry for 5 minutes. Add all the remaining ingredients. Stir well and bring to a simmer. Return the mince to the pan and gently boil for 20-30 minutes or until thickened.
Ingredients for the Low Carb Wraps
30g coconut flour
6 egg whites
0,5 tsp cumin
Salt and pepper
Mix all ingredients and mix well in a blender.
Leave to stand for 8-10 minutes for the coconut flour to soak up the moisture.
Heat some oil in a pan and fry like a crepe.
400g iceberg lettuce
400g beef mince
70g streaky bacon
50g cheddar (block or grated)
salt & pepper
1 tsp mustard
60g gherkins (sweetened, please use the ones with sweeteners rather than sugar)
10 ml liquid of the gherkins
Time: ca. 45 min. / Cooking-/Baking time: ca. 10 Min. Resting time: ca. 30 min.
Cut the gherkins in very fine cubes.
Mix the mayonnaise, ketchup, mustard and the liquid of the gherkins and add the gherkins.
Leave the dressing to rest for 10 - 30 mins.
Clean and cut the iceberg lettuce in strips of about 1 cm in width. Dry thoroughly.
Cut the cheddar into thin strips, or alternatively use grated cheddar.
Fry the bacon in a frying pan, or for a healthier option use the grill.
Cut the onions into fine cubes and fry off in the bacon fat, or if you prefer doing the bacon under the grill, use a non-stick pan. Add the beef mince and fry off well. Spread the beef mince and add half of the cheddar, covering up the pan so the cheese melts.
Mix the other half of the cheddar with the iceberg lettuce.
Spread the onion/beef mix across the iceberg lettuce, add the bacon and service immediately.