Potimarrons are a winter squash popular in household gardens in France, but easy to grow just about anywhere – and these ones grew in our garden. They do have some carbs (6.5g in 100g) but they are so small that the amount of flesh in half a potimarron is modest. Baked Potimarrons Print Recipe CuisineFrench […]
The idea of making White Chocolate drops came about as a total accident. I accidentally bought too many blueberries for my fennel salad and I wanted to do something with them while they were still fresh. So Jules looked up what flavours go with blueberry, and according to the Blueberry Council, they pair well with the flavourings of Vanilla […]
The other day Duck breast were going out half-price at our local supermarket so we decided on a whim to have duck breast for dinner. This we had on duxelle which is a mushroom based sauce made with the rendered duck fat, and ontop of a bed of “noodles” made from Daikon radish. Duck Breast with […]
Another trick to make Faux-noodles is using a kind of asian giant Radish called a Daikon. These Daikon Noodles are “To the tooth” like a good pasta noodle, and not as crispy as you might think a radish might be. It makes a good noodle for soups like this pork floss soup It’s also quite nice with a fatty meat […]
Creamed spinach is a “go to side” for us for meals containing steak. But sometimes I like to add it to a dish as a surprise element such as this meal with a baked potimarron and pulled meat – under the pulled meat is creamed spinach. Creamed Spinach Print Recipe CourseSide Dish CuisineTraditional Creamed Spinach […]
One of the first things most people ask me about a low carb lifestyle is must I give up sweets, and which artificial sweeteners are safe to use. And the only answer is … it depends. We all have different glucose responses to identical foods (Blood sugar levels in response to foods are highly individual ) so […]
Salmon skin is usually removed and thrown away, or into a stock pot, or just used as insulation for the flesh against the pan. But with a little effort you can use it as a tasty garnish that turns the subcutaneous fat and skin into salmon bacon. Salmon Bacon The trick is to remove the skin with as […]
A couple of weeks ago I had a fine meal at “The Column” restaraunt at the National Press club in Canberra that included a dish called “72 hour beef”, and I’ve got to say it may be the greatest meal of beef that I have ever had – and that among a field that includes Morton’s, Ruths Chris’s, […]
Making coconut yogurt is an easy recipe, but a great one for low carbers because the lacto culture adds beneficial bacteria to your gut and commercial stuff is all low fat and full of sugar — horrible stuff. Coconut Yogurt Coconut Yogurt is even lower carb than Milk yogurt and it’s delicious. It’s not sweet […]
Everyone loves bacon, except those who can’t enjoy it for religious reasons, or Vegans … but perhaps I repeat myself. For 40 years we’ve been told not to eat bacon because it has too much saturated fat and that raises your cholesterol and that causes heart attacks. Except that that has all been shown to […]