Lemon Cheesecake ~ Banting

Ingredients:
4 Banting Rusks
50g Butter
220g Smooth Cottage Chse
250ml Fresh Cream
1 Tbsp Xylitol
1 Lemon

Method:
Crust – Crush the rusks. Melt the butter in a bowl. Then add ¾ of the crushed rusks, mix well and press into the base of a greased round pie or quiche bowl and chill. Filling: Grate the rind off the lemon and squeeze the juice into a bowl. Whip the cream until thick, then slowly add xylitol, lemon juice, cottage cheese and lastly fold in grated lemon rind. Spoon the mixture over the crumbs Sprinkle the leftover rusks over the top. Chill for 1 hour before serving.

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Low-Carb Tuna Cheese Melt

Ingredients
1 serving
2 pieces of oopsie bread or other LCHF bread

Tuna Fish Salad
⅓ cup (80 ml) homemade mayonnaise or sour cream
1–2 celery stalks, thinly sliced, 60 g
¼ cup dill pickles, chopped, 30 g
1 can solid light tuna fish in olive oil, 140 g
½ teaspoon lemon juice
½ garlic clove, pressed
Salt and pepper to taste

Topping
100 g cheese, shredded
1 pinch cayenne pepper or paprika powder

Instructions
Preheat the oven to 175°C. Mix the salad ingredients well. Place the bread slices on a baking sheet with parchment paper. Spread the tuna mix on the bread and sprinkle cheese on top. Add some paprika powder or cayenne pepper. Bake in oven until the cheese has turned a nice color, about 15 minutes. For a complete meal, serve with leafy greens!

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Lamb Chops with Herb Butter ~ LCHF

Woumarie

Ingredients
8 lamb chops
1 tablespoon butter
1 tablespoon olive oil
1 lemon
Salt and pepper
Herb butter (ideally homemade)

Instructions
Let the chops reach room temperature before they are fried or grilled. The meat should not be cold when it’s cooked, or it won’t get a nicely brown surface. If you make a few cuts into the fat part, the chop won’t curl up. Fry in butter and some olive oil if you’re using a frying pan. If you’re grilling, just brush on some olive oil before placing the chops on the grill.
Fry for 3–4 minutes, depending on how thick the chops are. Really thick chops will need a longer cooking time. However, it’s OK for lamb to be a little pink inside. Serve with lemon wedges and herb butter.

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Breakfast Fritata ~ Banting

Woumarie

Ingredients:
4 Eggs
½ cup Double Cream
4 pieces Bacon
1 Courgette
½ Onion
½ tsp Crushed Garlic
Cheddar
1 Avocado
Salt & Pepper to taste

Preheat the oven to 180C. Chop up the onion and bacon into small pieces and fry in butter with the garlic. Cut the courgette into round slices and add to the bacon and onion. Whisk the eggs and cream together and add to the pan once the courgettes are cooked. Cook on a slow heat until the egg mixture starts to set in the pan. Grate the cheddar and spread it on top of the egg, then grill in the oven until the cheese starts to bubble and go brown Slice the avocado and put on top before eating. It can be eaten hot or cold for breakfast.

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Roasted Red Pepper and Feta Soup ~ Banting

Woumarie

Ingredients
4 Red Peppers
1 small Cauliflower
2 Tbsp Olive Oil
1 Onion
2 cloves Garlic
1 tsp Thyme
1 pinch Chilli Flakes
4 cups Chicken Broth
1 tsp Paprika
120g Feta
Salt & Pepper To taste

Method
Preheat the oven to 200’C. Cut the peppers in half and remove the seeds, cut the cauliflower into florets, dice the onion and chop up the garlic and thyme. Roast the red peppers until the skins are black (You can rub the peppers with olive oil and place them skin down on a baking tray directly onto the stove top). Place them in a sealable container or a plastic bag and let them ‘steam’ for 20 minutes. Remove the skins and dice. Meanwhile, toss the cauliflower in 1 tablespoon of olive oil, and place it in a single layer on a baking tray. Roast in the oven until tender and caramelised, for about 20-30 minutes, mixing once in the middle. This can also be done on the stove top in a heavy bottom pan. Heat the remaining oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes. Add the garlic, thyme and chili flakes and cook for about a minute. Add the roasted and peeled red peppers, cauliflower, broth, paprika, salt, pepper and feta and simmer for 10 minutes before pureeing to the desired consistency with a hand blender. Serve garnished with crumbled feta and some diced peppers.

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Garlic Chicken ~ LCHF

Woumarie

Ingredients
1 kg chicken thighs
2 tablespoons olive oil
5 – 10 garlic cloves, sliced
1 lemon, the juice
½ cup (120 ml) parsley, finely chopped
4 tablespoons (55 g) butter
1 teaspoon dried herbs

Instructions
Preheat the oven to 450°F (225°C). Place the chicken pieces in a butter-greased baking pan. Salt and pepper generously. Sprinkle the garlic and parsley over the chicken pieces, and drizzle the the lemon juice and olive oil on top. Bake the chicken until golden and the garlic slices have turned brown and roasted. This may take 30–40 minutes, depending on how large the pieces are. Lower the temperature a little towards the end. Serve with aioli and a hearty salad or another great side dish, like cauliflower mash.

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Chicken a la King ~ Banting

Woumarie

Ingredients:
½ Onion
2 Chicken Breasts
½ Red/Green Pepper
125g Mushrooms
250ml Cream
Salt & Pepper to taste
2 Tbsp. Butter
Served with a side of cauliflower-rice.

Method
Cut the chicken breasts into strips, chop up the onions finely and slice the peppers and mushrooms thinly. Heat the butter in a pan and fry the onion until translucent. Add the red pepper and mushrooms and fry until soft. Add the chicken and salt and pepper and continue to fry on medium heat, until the chicken is cooked. Add the cream, and allow the food to simmer for about 5 minutes Season to taste.

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Biltong Pie ~ Banting

Woumarie
1 cup Almond Flour
½ tsp Salt
2 Tbsp. Olive Oil or Butter
3 Eggs
100g Biltong
½ cup Fried Onion
6 Olives or Peppadews
1 cup Cheese
½ cup Cream

Method
Preheat the oven to 350’C (or the highest you can go on your stove, usually 260/270C, the crust needs to bake fast). Spray an ovenproof pie dish. FOR THE CRUST: Mix the almond flour, the olive oil or butter, the salt and 1 egg together. Press the mixture down into and around the sides of the pie dish, and bake at 350’C for 10 – 15 minutes. Turn the heat of the oven down to 180’C. FOR THE FILLING: Slice up the olives or peppadews. Mix together the biltong, fried onion, and olives (or peppadews) and pour into the crust. Sprinkle the cup of cheese over the top. Mix together the cream and 2 eggs and pour over the filling. Bake at 180’C for 30 minutes.

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Allspice Dark Almond Fat Bombs ~ Banting

Woumarie

Preparation time 15 mins

Ingredients:
2 Tbsp Almond Butter
1 Tbsp Double Cream
1 Tbsp Coconut Oil, melted
1 tsp Cocoa
¼ tsp Allspice
1 Tbsp Xylitol

Method:

Mix together all the ingredients, and stir until smooth. Press into a container and freeze for 2 hours. Remove and cut into squares and enjoy!

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Pesto Chicken Casserole with Feta Cheese and Olives ~LCHF

Woumarie

Ingredients
4 servings
700 g chicken, thighs or breast
100 g red or green pesto
400 ml cream
½ cup (120 ml) pitted olives, black or green
225 g feta cheese, diced
1 garlic clove, finely chopped
Salt and pepper
Butter for frying

Instructions
Preheat the oven to 200°C. Cut the chicken thighs or filets into pieces. Season with salt and pepper and fry in butter until golden brown. Mix pesto and heavy cream in a bowl. Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto mix. Bake in oven for 20-30 minutes, until the dish has turned a nice color. Serve with baby spinach or other leafy greens tossed with generous amounts of olive oil and a little salt.

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