Simple Cauliflower Mash - fortheloveofbanting.com

Ingredients:

1/2 head cauliflower

2 tbs cream cheese

20g cheese

Salt and pepper to tast

Method:

In a microwaveable bowl, cook cauliflower florets with a little water on high for about 8 minutes. Salt to taste.

Drain, place in a bowl with Remaining ingredients and blend using stick blender.

Its really THAT simple!!

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Not-Potato Bake - fortheloveofbanting.com

Ingredients:

70g blue cheese (optional)
3/4 large marrow (depending on dish size)
100g cheddar, grated
3/4 cup cream
200g bacon, chopped and fried
1 tbs heba pap
Salt and pepper to taste

Method:
Preheat oven to 180C.
Slice marrow in half, deseed and slice into thin slices. Layer them in an oven dish, sprinkle with salt and paper, add some of the fried and chopped bacon, blue cheese and some grated cheese on top. Repeat this process (I used 3 layers). For the top, mix together the cream and heba pap and throw over dish. Add grated cheese to the top. Bake in oven until top nicely browned - around 40 minutes!

Glazed Carrots - fortheloveofbanting.com

Ingredients:
3 large carrots, peeled and sliced
2 tbs sweetener
1.5tbs butter
1/2 tsp cinnamon ground
Pinch of salt

Method:
In a pot, add sliced carrots, salt and water and bring to a boil. Boil until slightly tender then drain the water off. Add carrots back to the pot, adding the butter, cinnamon and sweetener and stirring until it starts to bubble but not brown. Serve warm.

KFC Style Coseslaw - www.fortheloveofbanting.com

Ingredients:

2 large carrots

¼ head cabbage

90-100ml mayonnaise (homemade or banting friendly)

1 tbs sweetener of your choice

Method:

Wash and peel carrots. Grate with fine side of grater.

Wash outside of lettuce and use peeler or fine grater to grate cabbage.

Add to a bowl with remaining ingredients. Mix well and refrigerate.

Serve Chilled.

Crispy Sweet Potato Chips - www.fortheloveofbanting.com

Ingredients:

Sweet Potatoes

Holsum/Palm/Coconut Oil

Method:

Wash, Peel, and slice sweet potatoes to desired thickness. Rinse, then place in a pot of boiling water – boil for 10 minutes, and allow to drain. Once this is done, lay out on board and place in freezer for 1 hour.

After the Hour is done, melt Holsum or heat up oil to around 80C (Around medium to high heat).

Fry Chips for around 10 minutes. Drain on paper towel, lay on board again and place in freezer for atleast an hour. Once ready to use – heat oil up on high, and fry for the last time.  Once nicely crisped, drain and serve chips immediately.

Broccoli Bake - fortheloveofbanting.com

Ingredients:

1 large head broccoli

1 cup milk

1/3 cup cream

1 egg

1 tablespoon heaped Heba Pap

100g blue cheese, crumbled

40g cheddar, grated

Salt and Pepper to taste

Method:

Wash, chop and steam broccoli. In a bowl, mix together milk, cream, salt and pepper and Heba Pap. Arrange broccoli in shallow oven proof dish, throw over milk mixture, crumbled blue cheese, then grated cheddar. Bake in 180C preheated oven for approximately 30 minutes. Serve warm. 

Blue Cheese Caulimash - fortheloveofbanting.com

Ingredients:

1 large head cauliflower

70ml cream

1 heaped tbs butter

50g blue cheese

Salt and pepper to taste

Method:

Steam cauliflower florets until tender. Drain well and let cool slightly. Place in food processor, adding the remaining ingredients and pulse until smooth. Alternatively, use a masher and mash until smooth. Warm up and serve immediately.

Zucchini ricotta fritters - by Daniela ~ foodrecipes.com

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Zucchini Ricotta Fritters

Yield: 7-8 fritters

Ingredients

• 2 medium zucchini, washed and thinly cut into sticks
• 80 g ricotta
• 1 egg
• 1/2 cup breadcrumb (or more to get the desired firm consistency)
• 4 tablespoons olive oil
• salt and pepper to taste
• lemon zest from a lemon

Instructions

1. In a large bowl, combine the zucchini (cut into sticks), ricotta, egg, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the breadcrumbs just until incorporated. Let the batter rest for 20 min in the fridge.
2. In a large skillet, heat 1/4 inch of olive oil until shimmering.
3. Shape spoonfuls of the zucchini batter into 3-in. (diameter) patties with your hands (careful, if you make them too thin they will break apart). Working in batches, add the patties in the pan with 1-2 tablespoons of oil. It is easier to flatten the patties with a spoon while in the pan, so you can try to flatten a little more at this point.
4. Fry over moderately high heat, adding more oil when necessary, turning the patties once, until browned and crisp, about 3 minutes per side. Drain the fritters on the paper towels and serve right away, with lemon wedges

Roasted Avo Slices

Roasted Avo Slices

Preparation time 10 mins

Cooking time 20 mins

Category Starters

Posted by Patt Stewart

Ingredients

Whole Avocado

To roast

Olive Oil

To season

Paprika

Method

1. Pre-heat your oven to 200C.
2. Cut the avo's into slices. Drizzle with olive oil and season with paprika.
3. Roast for 15 to 20 minutes.
4. Allow them to cool but serve them warm.

Chicken Liver Pate

Preparation time 25 mins

Cooking time 15 mins

Setting time 6 hrs

Category Starters

Posted by Sam Goncalves

Originally by Food Network

Photo by Feral Kitchen

1/2 kg Chicken Livers

1 cup Milk

120ml Butter

1 cup Chopped Onion

2 tsp Garlic, crushed

2 Tbsp Green Peppercorns

2 Bay Leaves

1 tsp Thyme, chopped

1/2 tsp Salt

1/2 tsp Black Pepper

1/4 cup Cognac

1. Ensure that you use very fresh livers.
2. In a bowl, soak the livers in the milk for 2 hours. Drain well.
3. In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender.
4. Remove from the heat and let cool slightly. Discard the bay leaves.
5. In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste.
6. Pack the pate into 6 individual ramekins or small moulds, about 30g each. Cover with plastic and refrigerate until firm, at least 6 hours.

ZUCCHINI SLICE - WITH BACON - ditch the carbs

ZUCCHINI SLICE - WITH BACON

 

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PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

 

Author: Libby

Recipe type: Lunchbox, Lunch, Dinner, Breakfast

Cuisine: LCHF, Low Carb, Wheat Free, Gluten Free, Primal

Serves: 8

INGREDIENTS

• 6 eggs
• 1 spring onion sliced
• ½ cup cream cheese
• ¼ cup milk
• 1 streaky smoked bacon rasher diced
• 4 zucchini diced
• 100g grated cheese
• salt/pepper to taste

INSTRUCTIONS

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1. Whisk the eggs and milk together.
2. Add the softened cream cheese. Don't mix this in too smoothly, as I like to see little lumps of cream cheese in the baked slice.
3. Add the bacon, grated cheese, spring onion and zucchini.
4. Stir and pour into a lined baking dish.
5. Bake at 180C for 20 minutes, or until cooked in the centre.