Archives for posts with tag: lchf

It was meant to be a low-key Christmas. And then ALL THE FOOD happened.

Boerewors, baked and fresh veggies with feta and sprouts, wine, more wine, and the richest cheesecake in the world. And that was only Christmas eve.


Part One: boerewors

Being a foreign orphan at Christmas means you get to toy with your traditions from home and make new ones. This time it turned into making South African boerewors for the first time. Traditional braai (barbecue) food, but not so much for Christmas dinner.

A friend and I decided we will try our hand(-s) at it. And… It is surprisingly easy! Playing with real intestines didn’t turn out nearly as slippery and gross as expected. It was actually fascinating working with them and feeling the strength and texture. Amazing stuff.

We learned some things that we “knew” before, but now we definitely know. Boerewors is all about the right spices and the texture. We used beef and pork mince, but next time we will be grinding our own. The texture needs to be rough enough so that you see bits of meat and fat in the sausage. Not giant globules though.

We used this recipe for our first attempt at wors:

South African Sausage (Boerewors)
I’m a bit of a boerewors snob. At home I almost exclusively have “Stilbaai Wors”. If you’ve had it, you’ll understand…  But, since their recipe is staatsgeheim, a state secret, this recipe will do just fine. We were very happy and shocked at how easy it was to make wors. I’ve spent the last 5+ years suffering crap sausages needlessly!

*I will post a separate boerewors recipe once we perfect our craft… We’ve already made more, but haven’t cooked and taste-tested yet. Watch this space.


Part Two: salmon and spinach roulade

Food for friends.

Christmas day was a big chill with friends and drink and food and movies. Everyone made and brought some food and we grazed all day. Perfect for a very rainy day in Scandinavia.

This salmon and spinach roulade is very easy to make, especially after you’ve made it once. I use a lot more spinach than the recipes I googled, partly because it’s not expensive and partly because I like it.

I based my own rolls on this recipe:

Spinach and egg rolls with smoked salmon and cream cheese,

but I googled around for a few recipes and used a combination. There really is no right or wrong with this kind of recipe, other than separating your eggs properly.


Part Three: brownie cheesecake

Wowsers. This cheesecake is incredibly rich and creamy and chocolatey. It is actually almost impossible to overeat because it is just so rich.

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Brownie cheesecake in its naked, natural form.

I used this amazing recipe from the All Day I Dream About Food blog, of course:

Brownie cheesecake – low carb and gluten free.

This is my first time ever making a baked cheesecake, so I’m very happy that it turned out (a) round and (b) edible. Point is, if you’re scared of f-ing up, don’t be! Follow the recipe above word for word and you’ll be fine. 🙂

I added the raspberries and I cannot imagine not having them there. They bring a zing that both breaks and compliments the creamy richness. Next time I’ll also use much less erythritol – I don’t think quite so much is necessary.

I keep looking at this post as a useful reference for ganache:

How To Make Chocolate Ganache for Any Dessert.
I don’t make it often and the ingredients aren’t exactly cheap (crap or fake dark chocolate is not worth it), so definitely don’t want to mess this up.

This cheesecake is beautiful with a strong cup of coffee. 🙂

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Brownie cheesecake clothed in ganache and raspberries.

This was my first “orphan” Christmas, and it was wonderful. Good friends and good food is all one can ask for. 🙂

Here’s an introduction to the world of lipids, proteins, and other pieces making up the internal language of goo that runs us.

It’s an almost-40min presentation by Dr. Cate Shanahan, medical doctor and previously trained biochemist (YAY for science ladies!).

I won’t do any of the jargon justice, not yet anyway. So, here’s the presentation with a good deal of useful explanations on PUFA’s, oxidative stress, lipid panel measurements and what the hell these words mean:

Angus beef patty sale! Hooray for spur-of-the-moment shopping trips.

Having one patty for lunch and cooking the rest for lunch the next few days.

 

Woot woot! Near expiry date, marked down. Yesss.

 

 

With ricotta and Dijon mustard ‘sauce’.

 

Yummmmmmmmmmmm.

Sorry to anyone in Bergen, Norwegia. All four packages went home with me.

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Completely flourless egg muffins, this time with bacon, pork mince, red bell pepper, onion and kale.


Flourless breakfast muffins, the pork mince version (18)

What
18 eggs
220g bacon, chopped
220g pork mince, break apart in pan
1 white onion, chopped
1 red bell pepper, chopped
100g kale, finely chopped
salt, pepper and other spices that you think will make this interesting…

How
1. All eggs in giant mixing bowl.
2. Chop everything else.
3. Pre-heat oven to… 180° C, or even 200° C (350 – 400° F).
3. Cook bacon and onions in pan. (Bacon first, add onions once there is lots of bacon fat all over.)
4. Cook mince and kale in pan. (Mince first, add kale once mince is cooked. Mix up with spatula.)
5. Add everything to giant mixing bowl and mix very well.
6. Divide into 18 muffin cups. I use (and love) silicone forms.
7. Bake at 180° C – 200° C (350 – 400° F) for 10-15min until the egg muffins rise well. My oven is old an creative with temperature, hence vague temperature and time guideline…

Stats
*Note: these are very rough numbers with a lot of “let’s just round this up” going on.

Total for 18 muffins:
2 627kCal
194g fat
36g net cho
189g protein

Per muffin:
146 kCal
11g fat
2g net cho
10,5g protein


 

These egg muffins are easy to make, I promise, even if you suck at making food. Making so many at once will save you a lot of time and sweat throughout the rest of the week, so the effort really is worth it.

I added pork mince this time, purely because there was a sale and I couldn’t ignore the price, especially considering I live in Norwegia where good food hardly ever comes at a good price.

Process, in pictures

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As  always, you live and learn… Once I had added all the ingredients into the mixing bowl, I realised the mixture was a bit too solid and not eggy enough. I started with a dozen eggs, so I decided to add half a dozen more. Random decision, I think four would have been enough.

Cooking time was a very approximate 15min. I’ve made these before a long time ago in a better oven far, far away. That time it took 10 minutes to get delicious egg muffins, this time I had to experiment. My mom was telling the absolute truth when she told me that you always have to get to know your oven first… It’s a long-term relationship that shouldn’t be based on false expectations.

A note about using silicone pans: put them on the oven rack before you add any ingredients! They are soft and you will spill all the raw ‘dough’ out if you try to pick it up like a normal, rigid pan. Other than that, they are awesome, the best thing being the  almost non-existent cleaning time. 🙂

 

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And, done!

I was freaking hungry while making these,  so it was great to finally to dig into a hot, fresh egg muffin! I added some avocado that needed to be eaten asap. AND a great surprise from my not-so-great oven was that there was still a little bit of hot runny egg yolk in the middle.

I used to hate egg yolks when I was little. I have no idea what was wrong with me.

I added rosemary and basil to this recipe and I’m very happy with the result. Will repeat.

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Sometimes a good thought strikes when you least expect it.

Today I wanted something after spending a few hours in a cold pool teaching many a kidlette how to swim.

Something warm and smooth, preferably.

And there it is!
Well, this is what it is:


50g plain Philadelphia cream cheese

2 teaspoons deepest darkest cacao

Dash of cinnamon

Microwave 45sec.

Mix it up.


Success! 😀

Take a look at this blog and this blog post, specifically:
Dropping My Cholesterol At Record Speeds – Part 1.

 

This is just one man’s journey into the [real] science of cholesterols, but it is a fascinating process to watch (or read, rather) unfold!

Blogger Dave is kind enough to share all of his body data online. He is truly “putting himself out there” for everyone to see and showing what food input does to all your inner data.

Have a look!



— RECIPE —
1. Crisp bacon in pan. Slice liver and other stuff while this is happening.

2. Bacon out.
3. Fry sliced liver in bacon fat, a few minutes each side depending on thickness. It will darken as it cooks.
4. Add other stuff before liver is completely done, including bacon. Toss in pan.
*Note: I am not a fancy-hat chef. Making it up as I go. Did not die from this meal.


Liver. I had a go at it.

I’m in the “oh no, it’s liver, run!” camp, but I promised myself that I had to at least try to make it, once. And eat it.

I got a whole lamb liver on Friday from the local butcher. First impression: what this is so cheap! Should eat more often!

Today was the big day, but I ended up sick with some or other virus the whole weekend, so my plan of liver and onions and mushrooms vanished. The though of going out just to buy onions and shrooms was not appealing enough.

Lamb liver on the left. That is one amazing biological-computational processor right there. Respect it (even if it tastes liker… liver).

Plan B: liver with whatever is in the fridge.

This became liver with crispy bacon, garlic, cherry tomatoes, kale and a little marinara sauce.

First step: cook and crispify the bacon. Chop up the rest and slice the liver.
*Side note: slicing the liver was trippy! It felt like cutting through a hammerhead shark’s head. That was what was going through my own mind, in any case. It was a little mental and tactile adventure: the texture and colour is very, very different to muscle meat.
Once the bacon was crispy, I took it out and put the liver in to fry on medium high heat. I have no idea if this was the right way to do it…

Bacon up top, liver below.

Once the liver looked cooked through, I added the tomatoes, kale and garlic (which I had forgotten about, oops). On top came some spoons of marinara sauce.
I left this to heat for a while and finally tossed the bacon back in.

All together.

And that was about it. Pretty damn easy, but the smell of cooking liver was already making me nervous… Time to eat!

The verdict: liver is… liver, and will always be. It was quite okay with the crispy bacon, kale and tomatoes, and it was good enough that I will make it again.

The major upside is that I felt absolutely no need to overeat, one helping was more than enough for today. Lol.

Making it through a meal of liver was like a new “achievement unlocked” moment for me. The next achievement will be tomorrow’s leftovers… 😉

Lol.
Dinner today: kale, alfalfa sprouts, 3 cherry tomatoes and mince (ground beef) that was in the form of meatballs until shortly prior to hitting the plate.

Halfway through: o shit I forgot to wash the kale and found some extra protein wandering around. Well, I hope he didn’t have any friends…

Lush pots!

Recycle them at a Lush shop near you, or… Use them as ridiculously useful food containers!

I have a stash of pots thanks to a friend who gave them to me to trade in at Lush. Somehow it only dawned on me now that they’re perfect for storing nuts and other goodies in. Plus these little pots are super sturdy and water-proof. Bingo!

I spend a lot of time these days kayaking and, even though I don’t really get that hungry on trips, it can get a little weird when everyone else is eating and I’m just chilling and chugging down hot black coffee. Food social pressure is a thing, so I need something to eat that can also keep if I don’t end up eating it that day.

I am also a deeply weak person and will vreet (Afrikaans for gobble up in record speed) a whole bag of almonds before I realise what I’m doing. You can imagine what it was like in the days of biscuits (!) and scones… So, a little visual portion control is needed in my life.

Enter Lush.

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Lush-ed almonds using the small and medium-sized pots.

I discovered the small and medium-sized pots are strangely perfect for almonds: the smallest pots comfortably fit in 30g of almonds, the typical serving size with roughly 3g of carbohydrates in. Yes, I round up my figures a lot.

The mid-sized pots easily fit in 60g of almonds. Both fit a little more in if you fill them to the brim, if you really want to.

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Left: 60g.  Right: 30g.

I have some big pots, too, but haven’t yet decided what they will be containing yet. I just know I won’t be trading them in at Lush itself soon.

Sadly Lush products are crazy expensive, so there won’t be any Lush pots tupperware-type parties anytime soon… Sadface is sad.


Aubergine (eggplant) Pizza: the minced meat version

  • Slice an aubergine into slices about 1cm thick. Long slices, round slices, whatever you want.
  • Sprinkle coarse salt over aubergine slices and let them sit for about 30min. The salt should draw some of the moisture out.
  • Pre-heat oven to 180deg celsius.
  • Lightly press slices with a paper towel, place slices in an oven dish or baking paper, sprinkle with a little olive oil.
  • Bake for about 30min (time depends on thickness of slices).
  • Smear a little tomato paste on each and cover with a thin layer of minced meat (ground beef).
  • Bake for 15min.
  • Take out and cover with spices (eg. salt, pepper, garlic, oregano), cheese and red peppers.
  • Bake for 5-10min, until cheese is melted and as crispy as you want it.

 

No, I’m obviously not a precise-recipe person. I generally just open the fridge and figure it out from there.

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Eggplant pizza! Yes, the red pepper slices rolled off a bit… I was impatient.

 

This recipe is thanks to a great friend who went out of her way to make me a keto-friendly dinner! How awesome is that. Supportive friends are absolute gold in a world where judgement can be quick and brutal.

And now I have found my new Friday-night food! I can also confirm that it tastes good cold the next morning, too. (Or maybe I was just really hungry…)

This recipe is a billion times easier, and cheaper, than making any of the low-carb pizza doughs. I love those, but I’m so excited about these that it’ll be a while before I make cauliflower or mozzarella dough again.

Eggplant ftw!