This recipe is a dish I made Telaine back on our second date however I have recreated it to be an LCHF legend. No wheat, grains or sugar here and loads of quality fats. Now that’s what I call delicious health food.
The three layers are so simple to create and add a great depth of flavour and amazing mouth feel. You’ll need a 30cm (12 inch) fluted flan tin for this recipe.
Layer One: The Crust
Combine 1⅓ cups Almond Meal, ½ cup desiccated coconut, 1½ tablespoons Xylitol, 3 tablespoons coconut flour, ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon vanilla extract and 125gm melted grassfed butter. Stir to combine and then press in an even layer across your flan dish.
Bake in 180°C preheated oven for approx 10 mins or until lightly golden. Remove from oven and allow to cool.
Layer Two: Pecan Maple Mousse
In a mixing bowl combine 125gm softened creme cheese, ¼ cup sour cream, 2 organic eggs, ⅓ cup Xylitol, 1 teaspoon Maple Extract, and 100gm of blitzed pecans (I use raw pecans, dry roast them in a pan then blitz in a food processor until like fine sand). Mix all these ingredients together and pour into the cooled crust. Return to 180°C oven for 10 minutes. Then get ready to add final layer 😀
Layer Three: Pecan & Maple Caramel Dream
Layer 130gm dry roasted pecans over the pie top. Next melt 125gm grassfed butter in a pan and allow to brown slightly (this helps enhance the nutty taste but be sure not to burn butter), add ¼ cup Xylitol and 2 teaspoons Maple Extract and stir to combine allowing Xylitol to melt. Remove from heat and add the smallest amount of Xanthan Gum (about 1/6 of a teaspoon). Stir vigorously for a minute then drizzle the luscious buttery caramel over your pie.
NOW THE HARDEST PART…
Place the pie into your refrigerator over night 😃 If you really want to a few hours will do but overnight is even better. Serve with a generous dollop of double cream.
Telaine actually commented that this has been her favourite LCHF dessert so far and even went as far to say her favourite Pecan Pie (including non LCHF versions). Winning!
If you do ‘try this at home’ please share a photo on the face book page.
Viva La Fat
Here’s a super simple and delicious dish perfect as a snack with drinks or even for dinner. Chicken Karaage… well my version anyway 😃
Take 500gm of organic, grass fed chicken thigh fillets and cut into bit sized pieces. In a large bowl mix together 2 tablespoons of coconut flour, 1/2 teaspoon each of ground ginger, smoked paprika, cracked black pepper, salt and garlic powder.
Next toss the chicken in the coconut flour mix and you’re almost done. Deep fry chicken in batches in your healthy fat of choice. I used dripping from Grassfed beef.
I served my Chicken Karaage with a Lime Hollandaise 😜 Yes, I am Hollandaise mad ATM. Use the same recipe on my earlier post ‘Eggs A La Derek‘ just substitute white vinegar with lime juice.
Garnish Hollandaise with lime zest and serve with a lime wedge to squeeze over the top.
Om Nom Nom
Move over Benedict & Florentine here’s a new take on breakfast that will send your tastebuds into orbit and leave you satiated long into the day.
Eggs A La Derek will keep you craving free and full of energy!
I start by frying a few pieces of streaky bacon til golden and crispy. Set that aside and fry a slice of leftover meatloaf in the bacon fat (always good to have slices of leftover meatloaf in the freezer). Then poach an egg or two, mash an avocado and you’re nearly there.
The last ingredient in Eggs A La Derek is some FRESH homemade Hollandaise Sauce.
Don’t be scared… It’s sooooo simple and only takes about 5-10mins to whip up.
First get the kettle on to boil. Then melt 125gm of grassfed butter in the microwave. Next in a heat proof bowl that will snugly fit over the top of a saucepan place 4 organic egg yolks and 1 tablespoon of white vinegar.
Whisk the egg yolks and vinegar vigorously until they double in volume and thicken slightly.
Pour some boiling water into a saucepan over a low heat (you only want a very gentle simmer) and place the bowl on top. Be sure the water doesn’t come into direct contact with the bowl.
Keep whisking now and slowly drizzle in the melted butter. Be sure not to stop or let the egg mix get too hot… You don’t want scrambled eggs.
Continue whisking until all the butter is incorporated and the sauce has come together and thickened up. Add a touch of salt and cayenne pepper.
Voilà, Hollandaise Sauce! Remove from heat and set aside somewhere warm until ready to plate up.
My assembly goes like this… Meatloaf Slice, Bacon, Avocado, Poached Egg, Hollandaise.
Try this recipe once and you’ll be hooked! Telaine from Sweet Nothings LCHF can’t get enough of it!
Last night I whipped up a very simple and delicious dish that is packed with flavour. I call it my Char Grilled Mexican ‘Stir-fry’.
I started by preparing my veg, cutting to size and drizzling with olive oil. Yellow and Green Capsicum, Spanish Onion, Tomatoe and Sugar Loaf Cabbage.
When cutting the onion and cabbage I was sure to keep the stalk end intact and cut length wise to prevent the wedges falling apart on the grill.
I then char grilled the veg on a HOT BBQ until smokey, blackened and just tender. Around 6-8mins a side.
Next the rump steak was seasoned with salt, black pepper, smoked paprika, garlic powder, Mexican chilli powder, ground cumin and ground coriander then seared on the BBQ for 3 mins a side and allowed to rest while I chopped the veg into ‘stir-fry’ lengths.
Finally I added the chopped veg, meat juices and thinly sliced beef to a hot pan and tossed all together with ground cumin and coriander, smoked paprika, chilli powder, garlic, salt and pepper, juice of one lime and a little more olive oil. All the seasonings can be adjusted to taste.
I wasn’t sure how grilled cabbage would go but I’ve gotta say it was AMAZING!!! So sweet and smoky. I can’t wait to grill loads more cabbage on the barbie this summer.
I don’t know about the rest of the world but in Australia a classic ‘bloke’ meal is Chicken Parmigiana (aka Parmi) and is regularly served in pubs across our great nation.
Tonight I arrived home to an LCHF Chicken Parmi and baked veg meal. The organic chicken breast had been flattened, egg washed, and then ‘breaded’ in a mix of almond meal, coconut flour, mixed herbs, cinnamon, cayenne pepper, smoked paprika, garlic powder and salt and pepper. The schnitzels were then pan fried in oil before being topped with a rich tomato sauce, crispy streaky bacon and grated cheese. Finished in a hot oven these low carb Parmies were to die for! Served with roasted onion & pumpkin, grilled capsicum, baked cauliflower and broccoli in a honey butter glaze I am definitely a fan of this dish!
My recipe for LCHF Lemon and Raspberry Cheesecake is soooo simple to whip up and is bound to satisfy your cravings for a sweet treat.
Preheat oven to 180°C.
For the base combine:
• 1 cup almond meal
• 1/3 cup desiccated coconut
• 2 tablespoons Xylitol
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 100gms melted Grassfed butter
Stir well then press into a greased spring form cake tin. Bake for 8-10mins until golden. Then set aside to cool.
Increase oven to 250°C.
For the filling beat together until fluffy:
• 250gms softened cream cheese
• 1/3 cup full fat sour cream
• 3 organic eggs
• Juice and zest of 2 lemons
• 1/2 cup Xylitol
Pour this filling over the cooked base and then scatter in 200gms of fresh raspberries. With a spoon gently persuade the raspberries to sink into the cheesecake filling.
Place the cheesecake into the oven and IMMEDIATELY turn the oven down to 100°C. This temperature drop allows even cooking over the next 60mins and gives the cheesecake the beautiful texture you’re after.
Once the cheesecake has baked place in the refrigerator for at least an hour (even better next day).
Serve with fresh whipped vanilla cream and more raspberries.
I had a little extra time this morning to prepare breakfast and decided to take it up a notch. Along with my crispy streaky bacon and eggs poached in butter and bacon fat I made a side of balsamic roasted tomatoes and onion rings.
It was so simple to prepare just need a little time for it to roast away in the oven and let the flavours infuse.
I preheated the oven to 200°c and drizzled my tray with a lil olive oil. Sliced a brown onion into 4 rounds and lay them on the oil.
Next I sliced two organic tomatoes in half and also took a little off the back so the halves would sit flat. I placed these onto the onion rounds.
On to the tomato I spread some freshly crushed garlic, next a good screw of black pepper and a drizzle of balsamic vinegar and olive oil.
It’s that simple. The onion acts like a trivet to stop the bottom of the tomato burning while the rest roasts to perfection. The juices of the tomato in turn flow down and caramelise with the onion rings below. A marriage made in heaven!
Roast your little babies in the oven until you can’t resist the aromas any longer.