So far my recipes on here have been all practical. Here’s a fun one.
Cheesecake. Doesn’t it just bring a grin to your face. It’s such a comfort food and, with some tweaks, it’s a great LCHF treat too.
You should make your own call about how much sweetener you add to this. If you start with a higher amount and then bring it gradually down each time, then it’s easier than jumping straight off the deep end.
When you’re on LCHF there’s loads of tasty sweet treats you’re not allowed. The one thing you might miss most is chocolate. You don’t need to do that. What you will have to do is give up cheap chocolate. There’s no way around that.
But if you can afford to splash out a little, then chocolate is totally okay. Hey, high cocoa chocolate is even good for you!
Oh but you don’t like dark chocolate? There’s a simple solution to that. Lighten it yourself. 🙂
I’ve called this a “base” because it can be used in many ways. Once you’ve got a firmed up batch you can make traditional truffles by using a melon baller and rolling it in cocoa or nuts. You can make bars of this and dip them in melted dark chocolate. You can put this in moulds to make individual chocolates. Or can just stick it in a tub and eat the odd spoonful! (Don’t eat the whole lot in one go!)
You can also add vodka or whiskey to this. Just saying.
And if you can get hold of this chocolate, then use this!
If you’ve ever searched for porcini salt then you’ve probably been horrified by the price but this nifty little flavour packed ingredient is easy to make yourself.
I don’t use the most expensive ingredients. You can if you want. Most supermarkets sell cheaper or more expensive dried porcini, and you can obviously find better and worse salts these days. Go with your budget.
For this you can use a coffee grinder, a bullet-like device or, if you’re a glutton for punishment and have a day to spare, you could use a mortar and pestle.
I use this in omelettes, eggs muffins, sprinkle it on steak, on roasts, and with fried vegetables.
These little “muffins” are an any time staple in my house. They’re great hot or cold and keep for about week in the fridge.
Perfect for taking to work or out and about (pack them when cold or they will go soggy). They can be embellished with any (pre-cooked) meat you like or you can add cheese. I like to sometimes replace the salt with porcini salt for an added zip.
Mix up a big batch on a Sunday and they’ll keep you going all week.
A lot of recipes for garlic butter will tell you to roast the garlic first, but who has time to heat the oven up just to roast some garlic?! This recipe is far simpler… throw the garlic in when you’re already some roasting meat. Not only will the gravy you make from the meat juices be nicely touched with garlic, but the resulting butter has glorious meat juices in it giving extra depth of flavour.
This butter is perfect for adding to simply cooked veggies, over a steak, or making a morning omelette into something truly special.