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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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.

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.

Amandel koekies (Low carb, Banting, Gluten free, LCHF)

 

 

 

 

 

 

Opbrengs: 20 klein koekies

Bestanddele

  • 1,5 koppies (150g / 5oz) Amandel meel
  • 3 eetlepels Stevia of soortgelyke korrel versoeter
  • 2 eierwitte
  • 1 teelepel amandel ekstrak (of 1 eetlepel Amaretto likeur)

 

Instruksies

  • Voorverhit oond tot 170C / 325F / Gasmerk 3
  • Klits eierwitte tot stywe punte form
  • Meng amandelmeel en Stevia saam
  • Voeg amandelmeel en Stevia mengsel by die eiers bymekaar – een eetlepel op n keer en meng goed deur
  • Voeg amandel ekstrak by en meng goed
  • Voer ‘n bakplaat met gesmeerde bakpapier
  • Skep die mengsel op die bakplaat en vorm klein ronde koekies
  • Alternatiewelik kan jy klein balletjies met jou hande rol, plat dit plat en op die bakplaat plaas
  • Los ‘n bietjie spasie tussen die koekies, want hulle sal effens plat loop
  • Bak vir 15-20 minute tot effens goud gekleur
  • Laat afkoel heeltemal voordat jy eet, want die tekstuur word meer outentiek Krakerig aan die buitekant, sag aan die binnekant
    • koel heeltemal voordat jy eet, want die tekstuur word meer outentiek Krakerig aan die buitekant, sag aan die binnekant

Scandalous Scones – LCHF, Banting, Gluten Free, Dairy free

Ingredients
200g almond flour
2 free range organic eggs
1 heaped tsp baking powder
1/2 tsp salt
2 Tbsp of olive oil
8 muffin cases

Method
Preheat the oven to 180°
In a medium sized mixing bowl whisk up the eggs.
Add the almond flour, salt, baking powder and olive oil.
Mix until all combined.
Prepare the muffin tray and place the muffin cases into the tray.
Using your hands roll a heaped Tbsp of dough into a ball.
Gently press into a muffin cases.
Place in the oven and bake for 25 minutes.
Serve with whipped cream and chopped strawberries or straight out the oven with butter and cheese!

The Banting Blondes

Viskoekie in koppie (Banting, LCHF, Gluten free)

 

Viskoekie in n koppie
Foto: facebook.com/Gratis-Low-Carb-Koppie-Resepte-1087088998061105/

Bestanddele
1 Blikkie Tuna
2 Eiers
1.5 Eetlepels **HEBA pap
Sout en peper na smaak
1/2 gemengde kruie
Botter of Holsum op die koppie of beker te smeer
Mayonnaise vir opdiening

Metode
Dreineer die Tuna. Plaas al die bestandele in n bakkie en meng. Smeer die beker of koppie.
Mikrogolf op hoog vir ongeveer 2 min en 30 sekondes.Of totdat die middel ferm is en nie meer nat voel nie. Bedien met Mayonaise

Resep Deur Natalie Lawson

**HEBA pap word gemaak van Klappermeel, Flax sade, en sonneblom sade.

 

Gluten vrye, LCHF, gesonde plaatkoekies

1 Piesang

2 Eiers

1/2 kop of 125ml Amandel meel

1/4 t bakpoeier indien verkies

Meng alles goed. Verkieslik in n voedselverwerker.

Skep ongeveer 2 Eetlepels in n gesmeerde pan op medium hitte..

Heerlike gesonde plaatkoekies.

 

Piesang brood – LCHF, Banting, Gluten Vry

1/2k coconut flour

1/2k almond flour (banting divas meel gebruik)

5ml bakpoeier

5ml sout

50g botter gesmelt

5ml vanilla

5 piesangs

4 eiers

2 opgehoopte eetlepels xylitol

180C vir so 30 min langer

Brownies – Sugar free, Flour free made with Sweet Potato (Patat)

Made from SWEET POTATO Yummy guilt free treat, low on calories and high on taste.
Recipe makes 9

Brownies – Sugar free, Flour free made with Sweet Potato (Patat)

2 Medium sweet potatoes peeled and chopped
1/4 cup of raw cacao powder
1 and a 1/4 cups ground almonds
1/4 cup raw honey
1/2 cup dates
Pinch of sea salt

Preheat oven to 180c  line an 8 x 8 tin with baking paper

Boil sweet potatoes for 5 min, then blend add everything else and blend till smooth

Place in tin and bake for 25 min
Cool

LCHF, Banting, Gluten free, Dairy free

Resep ontvang per e-pos

Recipe source & photo: unknown

 

Banting herbed meatball bake

Ingredients
800 g lamb or beef mince
2 eggs
handful of fresh coriander, chopped
15 ml (1 T) mixed dried herbs
10 ml (2 t) ground cumin
5 ml (1 t) caster sugar
80 ml (⅓ c) balsamic glaze
salt and pepper
30 ml (2 T) olive oil
4 garlic cloves, thinly sliced
3 red chillies, halved
15 ml (1 T) tomato paste
1 can (400 g) tomato purée
500 ml (2 c) grated mozzarella cheese
roasted vegetables to serve

Method
Preheat the oven to 200 °C. In a bowl mix the mince, eggs, coriander, dried herbs, cumin, sugar, balsamic glaze, salt and pepper, making sure the ingredients are well combined. Using wet hands, roll 2 tablespoons at a time into balls. Heat half the oil in a large frying pan over high heat. Cook the meatballs in batches, turning frequently, for 5 minutes or until browned. Transfer to an ovenproof dish and set aside. Heat the remaining oil in a saucepan over medium heat. Add the garlic and cook for 1 minute. Add the chillies, tomato paste, tomato purée, salt and pepper and stir to combine. Bring to the boil and simmer for 5 minutes. Pour the sauce over the meatballs in the dish and top with the cheese. Bake for 10 minutes or until golden on top. Serve with the roast vegetables.