Tuesday, 30 April 2019

Spicy Butternut Soup

Ingredients:

480g butternut

100g turnip

50g leek

1 TSP cayenne pepper

1 TSP paprika

1 TSP salt (or to taste)

2 TBS butter

125ml cream


Method:

Peel and chop vegetables into small chunks.

Melt butter in pot, then add spices and vegetables.

Fry for a few minutes, then add 600-800ml water and boil for around 20-25 minutes on medium heat. 

Add 125ml cream, and blend until smooth.

Enjoy warm.

Friday, 26 April 2019

Smokey Spicy Bacon and Vegetable Soup

Ingredients:


250g carrots, peeled and chopped

200g turnips, peeled and chopped

80g celery

20g parsley

50g leek

2 tsp cayenne pepper

2 TBS paprika

1 liter broth (or water if you don't have)

200g bacon, chopped

Salt to taste

2 TBS butter


Method:


In a pot, melt butter and add bacon and spices, frying until cooked through, then chopped vegetables.

Brown for 5 minutes, then add broth and salt.

Cook for 25 minutes on high heat stirring occasionally.

Using a stick blender, blend till desired consistency is reached. (I love it chunky, add more water if you need to).

Add chopped/crushed chillies to garnish.

Sunday, 21 April 2019

Cream of Vegetable Soup

Ingredients:

250g carrots, peeled and chopped

200g turnips, peeled and chopped

80g celery

20g parsley

50g leek

2 TBS tomato paste

1 liter broth (or water if you don't have)

Salt to taste

2 TBS butter

100ml cream and some for drizzling


Method:

In a pot, melt butter and add chopped vegetables.

Brown for 5 minutes, then add broth, tomato paste and salt.

Cook for 25 minutes on high heat stirring occasionally.

Add cream and mix through.

Using a stick blender, blend till desired consistency is reached.

Serve drizzled with cream.

Serves 6-8 starter soups.


Garlicky Green Beans

Ingredients:

300g green beans, steamed

1.5 TBS butter

1 TBS garlic, crushed

1 TBS lemon juice

Salt to taste


Method:

In a pan, melt butter, add garlic and green beans. Fry on high for 2 minutes. Add lemon juice and salt and fry for a further 2 minutes.

Serve warm.

Banting Fudge

 Ingredients:


50g butter

1/2 TSP vanilla

1/2 cup erythritol (it HAS TO be erythritol)

100ml cream

Salt to taste - up to 1/4 TSP (leave it out if you dont like a salted one)






Method:


Melt butter over low heat and swirl pot until butter browns but doesn't burn.

Add vanilla, swirl again.

Add cream, sweetener and salt and allow to cook on low heat, swirling pan every 20 seconds or so. The mixture will bubble - this should take around 10-15 minutes depending on stove heat (I use gas so it goes a little quicker)

Once it coats the back of the spoon, it is ready.

Grease a small dish and throw the mixture into it, then refrigerate.

After about an hour, slice and refrigerate overnight to set. 

Saturday, 20 April 2019

Salted Caramel Cheesecake

Ingredients:


350g cream cheese

250ml cream

5 tbs sweetener

1.5 cups heba 

4-5 tbs butter, melted

2 tsp gelatin

80ml boiling water

1/4 tsp vanilla

1 TSP caramel essence

1.5 -2 TSP Himalayan salt, ground



Method:

Mix heba with butter and 2 TBS sweetener.

Press down in spring form pan.

In a separate bowl, whip cream and set aside.

In a cup, mix gelatin thoroughly with boiling water.

Add gelatin mixture to whipped cream.

In a separate bowl, soften cream cheese, then mix in vanilla and caramel essence.

Add 3 tbs sweetener (or to taste) then fold in the whipped cream mixture.

Press down in spring fom pan on top of base.

Refrigerate for 6 hours so the cheesecake can set.

Slice, pour over sauce and enjoy.


Banting Salted Caramel Sauce

Ingredients:

50g butter

1/2 TSP vanilla

1/4 to 1/2 cup xylitol (not sure how sweet you want it?)

100ml cream

Salt to taste - up to 1/2 TSP


Method:

Melt butter over low heat and swirl pot until butter browns but doesn't burn.

Add vanilla, swirl again.

Add cream, sweetener and salt and allow to cook on low heat, swirling pan every 20 seconds or so.

Once it coats the back of the spoon, it is ready.

Allow to cool before using.

Thursday, 18 April 2019

Yeasty Banting Hot Cross Buns

Ingredients:

9 eggs

85g coconut flour

50g psyllium husk

4 TBS mixed spice

4 TSP cinnamon

Pinch salt

70g erythritol (sweetness us up to you, it could have done with a touch more for me)

70g chopped frozen cherries

1 packet yeast

300ml warm water

1 TBS honey




Method:

Preheat oven to 180C

Line a 12 x muffin tin with muffin cases.

In a bowl, empty contents of yeast, warm water and honey.

Whisk and set bowl aside for 5 minutes.

Separate eggs and whisk whites until stiff peaks are formed.

Mix together yeast mixture, and yolks until well combined.

Mix together sweetener, psyllium, coconut flour, spices and cherries in a bowl.

Fold the egg whites in with the yeast mixture.

Fold the dry ingredients into the egg white yeast mixture being careful to make sure it is thoroughly mixed but also not beating all the air out.

Spoon mixture into muffin cases evenly.

Bake for approximately 50-55mins or until toothpick inserted comes out clean.

Optional extra - mix together 2 TBS powdered sweetener with 2 tsp lemon juice and pipe over the top as "crosses".

Monday, 15 April 2019

Salami and Cheese Crustless Quiche

Ingredients:

8 eggs

8 TBS cream

80g cheese, cubed

100g salami, cubed

Butter for greasing


Method: 

Preheat oven to 150C.

Grease a round oven proof pie dish well.

In a bowl, mix together eggs and cream and whisk well.

Decant egg mixture into pie dish.

Add the cubed cheese and swami and scatter on top.

Bake in oven for approximately 30 minutes or until the top is no longer runny.

Serve warm.

Sunday, 14 April 2019

Stephens Banting Potjie

Ingredients:

800g fatty bone in lamb OR even beef.

2 large onions

2 cloves garlic

1 TSP salt (more if required and to taste)

1 TBS coriander ground

1 TBS paprika

1 TBS mixed herbs

1 TBS origanum

1 tin chopped tomatoes

1 cup red wine

1 punnet patty pans

200g baby carrots

100g green beans

1/2 punnet baby marrow

A few baby onions


Method:

You can make this in a potjie pot, normal pot or pressure cooker.

First, chop the garlic and onion and set aside.

Wash and chop the vegetables into chunks and set aside.

Brown the stewing lamb, allowing some of the fat to render out.

Add onions and garlic as well as herbs and spices.

Fry until onions are wilted.

Add back the meat.

Add the wine to the pot, as well as the tinned tomatoes and stir to combine.

Allow to cook, covered, around an hour in a potjie pot depending on meat used. Tougher meat requires longer cooking but feel it until its to your desired doneness. 

Add vegetables to the top and cook, covered, for an additional 30-40 minutes.

Serve warm.


Friday, 12 April 2019

Chilli Chocolate Microwave Happy Being Collagen Cake

Ingredients:


3 TBS Happy Being chocolate mug cake

1 TBS butter or coconut oil

1/2 TSP chilli powder

2 TBS yogurt

1 egg


Method:

Mix all ingredients in a ramekin.

Microwave on high for 2mins 30 seconds

Allow to cool slightly

Add topping of choice...

I added yogurt, sprinkling of extra chilli powder and 1 frozen cherry 

Wednesday, 10 April 2019

Low Carb Victorian Sponge - Kamba Mpenge

Ingredients:


200g full fat yoghurt 

4Tbsp coconut flour 

4eggs

1tsp baking powder

1/4tsp xanthum gum

1Tbsp vanilla extract 

4 Tbsp sweetener


Method:

Gather ingredients

mix dry ingredients: coconut flour, xanthum and baking powder,

set aside

separate the eggs: yolks in 1 bowl and whites in another

whisk whites till stiff and set aside

add remaining ingredients (vanilla, yoghurt and sweetener) to the yolks and mix

mix in dry ingredients

then fold in the whites in small batches till all mixed in nicely

divide mix into 2 round tins

bake at 165° C for 30minutes

remove cakes from tin and allow to cool


on the base: spread banting jam on one and whipped cream and mascarpone on the other

Slice and enjoy!

Cajun Creamy Chicken Livers


Ingredients:

250g chicken livers, trimmed

1 TSP crushed garlic

1 TBS butter or similar fat

50ml cream

1 TSP carb smart Cajun spice

1/2 TSP paprika


Method:

Melt butter in pan and add garlic and chicken livers

Add spices and cream, then turn livers.

Make sure both sides are browned but be careful to overcook.


Tuesday, 9 April 2019

Peri Peri Chicken Livers


Ingredients:

250g chicken livers

2 TBS butter

Salt to taste

4 TBS carb smart peri peri

2 TSP paprika


Method:

Melt butter in a pan, place trimmed livers in and fry on both sides until browned but still tender.

Add paprika and carb smart sauce and fry for another 2 minutes until sauce is mixed in well.

Serve warm.

Monday, 1 April 2019

Spicy Cabbage


Ingredients:

100g chorizo, chopped

1/4 cabbage, chopped

1 TSP butter

1 spring onion, chopped OR 1/4 whole chopped onion

1/2 TSP paprika

Salt to taste


Method:

Heat pan and fry chorizo until fat is released.

If using whole onion, you will add that with the chorizo and fry until tender, if not, hold the spring onion back into the chorizo is fully fried and fat released (around 2-3 mins)

Add in the cabbage and spring onion and fry until all coated and the cabbage begins to cook. 

Add in the butter and paprika and stir through.

Add salt to taste(I used only a pinch - but this depends on how salty your chorizo is)

Serve warm!

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