Spiced Red Cabbage Stew

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We had a smoked pork loin for dinner today with cauliflower mash and I had this beautiful red cabbage and a tart Granny Smith apple to use up. With a low carb count today I figured one green apple in an entire pot of 1 red cabbage could not hurt. Here is a tasty recipe I hurriedly scribbled down when a lovely former neighbour called over the holidays. The family became wonderful friends to our family … this is from many many years ago when I was still a little girl. We were lucky enough to be introduced by Traudi to delicious German food as she is a fabulous cook as well as her wonderful family traditions. I’m officially old enough now to call those “the good old days”! Heartfelt thanks to a dear friend who is still as kind, thoughtful and much treasured and loved by our family. Thanks for the recipe Traudi – please forgive my little twists on your version!

Ingredients:

  • 1 medium red cabbage (if you only have a green cabbage – go for it!)
  • 3 small onions
  • 3 – 4 cloves garlic
  • 3 tblspns oil, grapeseed
  • 1 tart green apple
  • 1 tsp each caraway seed, mustard seed, Chinese 5 spice or allspice, white pepper, salt
  • 4 tblspns brown keto sugar
  • 3 tblspns balsamic or other good vinegar
  • 2 tblspns butter

Method

  1. In a large pot that has a lid, heat the oil on medium to low heat
  2. When warm add spices and stir one to two minutes to infuse the oil
  3. Add diced onions and garlic, cook 4 minutes
  4. Add vinegar and keto sugar
  5. Let it cook until nicely glazed and onions are cooked through (forgot to take photos of this step!)
  6. Add the shredded cabbage and stir well until covered in onion and spice mix
  7. Add diced apple pieces, stir and place lid on pot, I did not peel the apples and they were fine!
  8. Cook gently over low heat for 30 minutes or longer if you like it really soft. I cooked it for 40 minutes as the red cabbage took a while to cook, it was very fresh
  9. When cooked, turn off stove and let rest 15 minutes with a dollop of butter on top. Lid on!
  10. Serve with pork and another veggie side.
  11. Delicious and healthy!

Here is the yummy tender pork loin my Sweetie smoked. Super tasty with jerk seasoning, paprika and sage!

Red Chicken Curry in Coconut Cream

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Here is a recipe I made today. If it’s winter where you live, it’s warming and hearty.One more thing, please toast your spices and then blend them – if you can. It’s worth the small effort and your nose will thank you!Ingredients

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp nigella seeds
  • 3 – 4 cardamom seeds
  • 4 tblspn oil or butter
  • 1 small onion
  • 1 – 2 shallots
  • 4 – 6 large chicken thighs
  • 1 tblspn garam masala
  • 1 – 3 tblspn curry (I like spicy!)
  • 2 tblspn turmeric
  • 1 tblspn chilli powder
  • 1 can coconut cream
  • 1 cup chicken stock
  • 4 – 6 garlic cloves
  • 1 fresh green chilli
  • 1 thumb ginger
  • 1-2 carrots or small yam
  • 2-3 zucchini
  • 3 red/yellow bell peppers
  • 2 tsp turmeric

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Delicious Cheesy Keto “Corn” Bread

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In this keto “corn bread” we’ll sub the corn kernels with chopped yellow peppers and add an optional tsp of pure corn extract if you have – it’s pricey but worth it and lasts a long time! The almond flour gives a lovely corn meal texture. This is a moist cheesy bread and really delicious. You could also bake these in a muffin pan and cut the baking time.

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Cranberry Rum Orange Red Onion and Brie Galette

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This is wonderful as an appetiser to start a special meal or as a main dish served with green veggies or a salad. We had it as our Christmas eve dinner starter.

If you’re making this for a dinner party I suggest you make the pastry and filling a day ahead to assemble and bake on the day.

Cranberry Orange Red Onion and Brie Galette

Pastry Ingredients:

  • 2 eggs
  • 1 stick butter (4 oz or 120g)
  • ¼ cup parmesan cheese
  • 2 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tblspn xantham gum
  • 2 tsp onion powder
  • 1 tsp garlic powder

Filling Ingredients:

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  • 2 red onions, sliced
  • 4 tblspn butter
  • 1 cup cranberries
  • 1 green apple, peeled and grated
  • 1 orange, use zest and squeezed juice
  • 2 tblspn rum
  • 2 tblspn very good quality balsamic vinegar
  • 2 tblspn brown keto sugar
  • 1 tsp thyme or mint
  • 1 round brie or camembert

To make pastry: place dry ingredients in mixer or food processor and cut in cold butter. Mix until butter rubbed in. Add parmesan cheese and 2 eggs and process until a dough forms. Wrap and place in fridge to chill while you make filling. Flatten the dough a bit before storing to make it easier to roll out.

In a decent sized pot, melt butter. Add sliced onions and cook until softened. Add cranberries, orange juice, rum, orange zest, grated apple. Stir gently. Add balsamic vinegar and sugar and stir. Let simmer about 25 minutes, gently stirring just a few times. Lastly stir in mint or thyme if you are using herbs and turn off stove.

Heat oven to 350⁰F or 180⁰C

Let onion filling cool quite a bit. Pop the brie in the freezer while you roll out the dough. The brie will be easier to slice. I wrapped my dough in parchment paper which I then used for baking on. On a big pizza pan, roll out the dough into a round but it does not have to have perfect edges. Hopefully you have a rolling pin, or press down with your hands until round-ish and flat. This is the beauty of a galette. Rustic and improvised!

Spread half the onion mix in the middle leaving a generous border of pastry open which you will fold in. Slice the brie into the onion mix. Top with the rest of your onion mix and then the rest of the brie slices. Use up all that brie!

Fold your pastry over and in towards the filling mix covering about ⅓ of the onion mix. If it’s hard to work with chill the pan in the fridge to firm up the pastry. Pinch closed any pastry “holes” on the sides. Brush pastry with beaten egg or milk/cream.

Place in the middle of your oven and bake for 25 to 30 minutes or until pastry is just turning golden.

Serve slices after letting galette rest about 10 minutes out of the oven.

Happy Holidays! 🕯❤

Cranberry Brandy cake, rum chocolate brownies and cardamom shortbread.

Chocolate coconut oatbran crunchies

Holiday tea party

Keto Chocolate Orange Pound Cake

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This is a nice moist slightly heavy heavenly dark chocolate pound cake with a lovely orange flavour. I used a bundt pan. If you split this into 2 loaves be sure to lessen the bake time. I blitzed 2 tiny mandarins in (or use a small orange) – use sugar-free orange essence if you prefer.

It’s the best lchf keto cake I’ve created.

Chocolate Orange Pound Cake

  • 4 oz melted butter (½ cup)
  • 3 oz dark cocoa (½ cup)
  • 12 oz brown keto sugar (2 cups)
  • 13 oz almond flour (2 ½ cups)
  • 3 oz coconut flour (½ cup)
  • 3 tsp baking powder
  • 1 cup sour cream or yogurt/ buttermilk
  • ½ cup heavy cream
  • 4 eggs
  • 2 tblspns olive oil
  • 2 small mandarin or 1 small orange, cut into segments including peel
  • 2 tsp vanilla essence

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Zesty Pepper, Herb and Feta Relish

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Great with burgers, lamb chops, on green salad … or anything really!

Ingredients

  • 1 cup pickled peppadews or mama lils peppers (about 16)
  • 1/4 cup olive oil
  • 1 lime, juiced or 1/2 lemon
  • 1 thumb ginger, pressed through garlic press
  • 6 cloves garlic
  • 1 tsp ground pepper
  • 1/2 tsp chilli flakes or Korean Gochugaru
  • 1/2 cup cilantro or parsley if you don’t like cilantro, fresh mint might be good too
  • 1/2 block feta, chopped (I used goat feta here, yum!)
  • 1 tsp onion powder
  • 1 chopped shallot
  • 1/2 tsp harissa (optional)

Keeper Keto Coconut Cookies

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Oatbran and toasted coconut are the stars in this recipe. You can substitute non keto for the flours, oatbran (oats) and use normal brown sugar. Leave out the beef collagen if you prefer. It will be slightly less chewy but fine!

  • 1 oz or 2 tbl cream cheese
  • 5 oz or 10 tbl butter
  • 2 eggs
  • 1/2 tsp salt
  • 2 tsp vanilla essence and/or
  • 2 tsp rum essence

Beat wet ingredients together well.

Add

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Keto Chocolate Coffee Olive Oil Cake

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It’s birthday weekend for my Sweetie, so time to bake. This is my keto version of an olive oil flourless chocolate cake bake. I can’t remember where I got this recipe or when I changed it up, but here it is, in a keto version. Rich, dense coffee flavoured chocolate cake! It’s very very good though not too photogenic.

Summary of what we do:

Filter strong cup of coffee and dissolve sugar in it and stir in cocoa. Beat eggs and olive oil; add almond flour and mix together, combine with wet olive oil mix and lastly add cocoa mix then bake 45 to 50 minutes at 325⁰F/160⁰F

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Keto Raspberry Cupcakes

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We’re back from camping at the coast where we were nestled in a temperate rain forest we love deeply and just a few hours drive away. There is something about living in a tented home that speaks to old memories of the soul. Completely unplugged and uncluttered. It’s renewing and a restorative sacred reminder of how simply we can exist. I was sad to leave.

I went grocery shopping on our return and came home with some beautiful raspberries and felt like cupcakes. Here is my final recipe after some hesitation about adding chocolate, I decided they would be lovely without … and they are! Yes, those are strawberries decorating them, I forgot to keep some raspberries back for decorating! I used mint leaves too.

Summary:

Make sure butter, eggs and cream cheese are all at room temperature. It prevents your batter curdling.

Prep your cupcake pan first. Always nice to get that out of the way. We’ll bake at 350⁰F for +-30 minutes. First, melting butter and sugar together; then whisking the dry ingredients together; separating the eggs and beating the whites until stiff; lastly, adding the beaten egg yolks together with the buttermilk and cream cheese and then mixing the batter all together. While baking, make your icing. I made a butter and cream cheese glaze, adding rose and vanilla essence and a few fresh raspberries.

This may make more batter than a dozen cupcakes, so I made two little dessert treats on the side in little flan dishes.

Recipe:

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