Wednesday, 12 June 2019

Easy Fathead Pizza with Premix


100g Clicks Pizza Base premix
2 tbs cottage cheese
40g grated cheddar
2 TBS olive oil
4 TBS milk
1 egg


Preheat oven to 220C.
Mix together ingredients in a bowl.
On a baking sheet, lined with baking paper, flatten out mixture until designed shape is made (makes 1 regular sized pizza).
Bake for approximately 15 minutes, turning the base after 10 minutes.
Remove from oven, add desired toppings and bake until cheese is bubbly and melted. 
Enjoy warm!

Tuesday, 11 June 2019

Juicy Lamb Shank


3 lamb shanks

About 2 TSP coarse salt

2 stalks celery, chopped

3 sprigs rosemary

2 carrots, peeled and chopped

1 bulb garlic

1 onion

2 cups dry red wine

2 TBS butter

1 TBS olive oil


In slow cooker or pressure cooker, metal butter with olive oil.

Peel and roughly chop onion, and peel garlic, adding both to pot.

Add lamb shanks and fry on all sides.

Add remaining ingredients and include 1 cup water, too.

I cooked it for 40 minutes in pressure cooker until tender.

Remove from cooking liquid, place in roasting dish and under oven grill at 180C for approximately 15 minutes or until browned.

While browsing, add the cooking liquid to a pan on high and reduce until thicker.

Enjoy both, warm - served with caulimash and roasted vegetables.

Thursday, 6 June 2019

Smoky Pork Sausage


1kg pork Mince (about 70/30 fat ratio)

5 TBS smoked paprika

2 TBS liquid smoke

15-20g fine salt

2g ground black pepper

150ml water


Mix all ingredients together until well combined. 

Allow mixture to stand, covered, for an hour before encasing into saudage casings.

Fry off or freeze once done.

Wednesday, 5 June 2019

Saucey Chicken Feet


10 cleaned chicken feet

80ml carbsmart sticky braai sauce

2 tsp crushed garlic

50ml water

1 TBS butter

Salt to taste


Boil chicken feet in salted water for about 15-20 minutes.

Drain and set aside.

In a pan, melt butter, then add sticky braai sauce, water and garlic.

Allow to cook and reduce until the sauce is able to coat the back of a spoon.

Add the chicken feet to the pan and coat thoroughly.

Serve warm and garnish with chilli flakes and parsley.

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