Sunday, October 13, 2013



ingredients: beef tongue

preparation: cook tongue in water (bring to boil ans let simmer) until soft
                   add salt and let cook some more
                   remove from water and remove the thick outer skin
                  slice into thin slices

Serve with mustard or any favourite condiment.

Saturday, October 12, 2013

Chicken Dishes


for an Asian taste, try some Asian herbs and spices in the recipes below:
there are curry leaves for a nice chicken curry, ginger and lemongrass for some Thai flavour, Japanese seven-spice, and many more possibilities.

Cream of chicken soup

small carrot
celery stick
water salt turmeric
either mediterranean herbs, or alternately chopped dill (fresh) and a hint of lemon
double cream or clotted cream
optional: 2 tbsp. cream cheese (cream, salt, bacterial culture), egg yolks

cook chicken until flesh is soft together with carrot and celery
save the broth
take the chicken and remove the meat from the bone
puree the cooked chicken, carrot and celery
put butter into a saucepan (large chunk), and heat the pureed chicken vegetable mixture
add herbs, spices, and the other ingredients and heat
add enough of the broth to give it the desired consistency, and drink the rest
optional: stir in some cream cheese and/or egg yolks (do NOT boil the egg yolks or they will congeal)

Chicken green bean stir fry

green beans (not too many)
bacon (12 strips, thick)
2 chicken breasts (cut into strips)
125 grams of butter
mediterranean herbs 
100g cream cheese (cream, salt, bacterial culture)
3 heaping tablespoons of creme fraiche

heat butter in a pan, and add bacon and chicken
let it fry for a while, until half browned
add green beans and herbs and spices and cook
now add salt
let it cook until beans slightly soft
now add the cream cheese and stir until it is well mixed
take the pan off the heat and stir in the creme fraiche, until you have a smooth gravy

Hot chicken salad

chicken breasts (cut into cubes)
herbs, turmeric, garlic, salt
cream cheese
double cream
fresh green onions sliced
romaine lettuce, sliced

fry the chicken, herbs, and spices in a sauce pan until done
add salt
add cream cheese and mix well
interrupt the cooking and prepare the green onions and the lettuce
pile some of the cut lettuce on each plate

go back and heat the chicken once more, then turn off the heat and mix in some double cream or creme fraiche, until there is a nice creamy sauce

now put a large dollop onto each pile of lettuce and sprinkle with chopped green onions

Friday, October 11, 2013



  • (grassfed) beef hamburger meat
  • salt, pepper, and spices as desired
  • romaine lettuce leaves (instead of buns)
  • tomato slices
  • for the toppings: home-made hot pepper mayo (add hot pepper to mayo and stir), avocado cream-cheese mix, and more (use the imagination)

  • form large, thin patties out of the hamburger meat (mix in some salt, pepper, garlic powder and other herbs and spices as desired)
  • optional: melt a slice of cheese on top at the end of frying or baking
  • either fry them in a pan in hot butter or bake them in the oven at medium temperature
  • once done put them on plates or on lettuce leaves (or both), and top with your favourite toppings

Avocado-asparagus-lettuce wrap burger

coconut cream avocado curry lettuce wrap burger

hot pepper mayo and avocado cream cheese burgers

Friday, April 19, 2013

Dairy replacements

Dairy replacements

For those who are allergic to lactose the recipes in this blog should not be a problem, as they contain only lactose free (or virtually lactose free) dairy products.

Those people, who are allergic to certain milk proteins may try milk products from different cows (Alpine cows, Jersey cows, etc.) or sheep and goats, which have different milk protein profiles.
Some people report success after switching to raw dairy (from non-homogenized or otherwise pre-processed milk and cream).

If the milk intolerance is extreme and severe, there are many non-dairy alternatives derived from coconut, other nuts, and more.

Coconut milk is suitable for the manufacture of Kefir and yogurt  The thick part is a good cream (whippable) replacement, and can also be fermented to make sour cream, Coconut flakes can be processed into a nut butter. 

Other nuts can be made into nut butters also.  Daya is a company that provides a variety of fake cheeses.

However, good dairy products are a healthful addition to a diet (most store bought dairy does not fit the description of healthy and "unadulterated"). Good high-fat dairy is low or devoid of carbohydrates, and can be low in (or free of)  offending milk-proteins.

If you must replace all milk products, choose your replacements wisely, read labels  and watch the carbohydrates!

Saturday, April 13, 2013

Pates and terrines

Pates and Terrines

Note: You can use the gelatin and fat from your pork hock and pig feet meals to surround your creations.

Prepared pates and terrines make easy meals and snacks. Most can be kept in the fridge for up to a week, some can be canned in glass jars for later use.

Pork Liver Pate

  • 150 grams pork liver (cut into pieces)
  • 500 grams mild bacon or pork belly without the rind
  • 200 grams of butter
  • 5 garlic cloves (chopped)
  • 1 tsp. herbes de provence
  • 1 tsp or more black pepper (coarse)
  • 2 shallots (chopped)
  • (optional: 4 tablespoons Sherry or Madeira or another spirit)
  • In a pan, fry liver, bacon, onions, and garlic (use some of the butter)
  • Add the herbs and spices and salt to taste, (optionally the spirits), cook for 2 minutes scraping the pan clean
  • Remove from heat
  • Add the rest of the butter 
  • Blend or chop in a food processor t to the desired consistency
  • Pour into a dish or canning jars
  • Optional: pour heated brine of the pigs feet over top to seal
  • Optional: complete the canning process by heating jars in water in a pressure cooker for the required time (please consult your manual)

I apologize for the lack of pictures. My camera went missing.

Smoked salmon pate

  • 200 grams smoked salmon (chopped)
  • 3 green onions (chopped)
  • 1/2 red pepper (chopped)
  • 250 grams cream cheese (without additives or home made)
  • Slivered almonds (as a topping, or to roll in)
  • Mix the cream cheese, green onions, and red peppers, and smoked salmon
  • Taste and add salt if required, mix it in
  • Either form the cream cheese mix into a ball and roll in the almonds (preferred), or fill mixture into a dish/dishes, and top with slivered almonds
  • Eat by itself or serve with fried pork rind or zucchini chips


  • 200 grams of pork liver (minced)
  • 600 grams of mixed tender meats (coarsely chopped)
  • Coarse black pepper, Juniper berries, Rosemary and Thyme, garlic powder
  • Salt
  • Optional: shot of brandy
  • Mix all the ingredients and put into a terrine or baking dish
  • Bake for about 1.5 hours (or slightly more or less, depending on oven) at medium heat
  • When done, weight the cooked meat down, so the meat dough will become firm
  • Let it cool and store in the fridge

Chicken liver pate

  • 500 grams chicken liver fried in butter
  • 1 pureed onion
  • Mediterranean herbs (1 tablespoon)
  • Salt
  • 250 grams of butter
  • 75 grams of thick double cream
  • Optional: 1/4 - 1/2 cup of cognac or madeira or another spirit
  • Puree all ingredients in a food processor
  • Pour into dish(es) and pour either a gelatinous sauce (from pork hocks and pig feet or head cheese) or some melted lard or some melted butter over top to seal.

Liver pate with pork rinds and mustard.

To be continued!

Wednesday, April 10, 2013

Head Cheese and sausage

Head Cheese and sausage

There are excellent videos on the Internet about the lengthy process of making head cheese.

Optionally: soak the meat overnight in saltpeter mix.

Don't forget to add a lot of salt to your final mixture!


To produce homemade sausage instead of head cheese, add some finely ground up or pureed lean pork (or a pork/beef mixture) to the hot liquid broth (from cooking the head). Add your favourite spices (garlic, pepper, mayoram,...), pour into a dish (will be like pate), or fill into casings.

Don't be afraid to experiment a bit!

My own homemade head cheese with mayo:

Savoy cabbage

Savoy Cabbage

What you need:
1 head of savoy cabbage
1 small onion
75 grams of butter
Optional: 2 tablespoons double cream and 2 slices of gruyere cheese


  • Remove the core and the big veins from the cabbage and steam it with a little water
  • Once the cabbage is soft, drain it and let it cool
  • While the cabbage cools, chop the onion and fry it in the butter
  • After it has cooled, chop the cooked cabbage
  • Now add the chopped cabbage into the pot with the fried onion and butter
  • Add salt and pepper and a pinch of nutmeg
  • Optionally stir in cream and gruyere

Noodle dishes

Noodle Dishes

For all noodle dishes, we need REAL Shiratake noodles. They can be found in Japanese and Asian stores (in the fridge). (NOT to be confused with Tofu Shiratake!)
CAUTION: These noodles are extremely high in fibre, eat in very small amounts!

The noodles are extremely low in carbohydrates. About 1/2 package is enough for one person.

To prepare the noodles, put them into a fine meshed strainer or sieve, and rinse them under warm water for 2-3 minutes.

Let it drip well! Ready to be put on plates!

Now the noodles are ready to be topped by various sauces, or for further processing.


  1. CHICKEN CREAM SAUCE TOPPING                                                                                   INGREDIENTS (for two):                                                                                                                 500 grams of skinless, boneless chicken breast  (cut into strips)                                                                                                  4 slices of bacon cut into small pieces                                                                                                                                                        100 grams of butter                                                                                                                              Elephant garlic (1 bulb, peeled and cut into slices)                                                                                                                                                                                                     Salt, any sort of low-carb cream cheese (2 tablespoons), 2-4 tablespoons of double cream             2 slices of Gruyere cheese                                                                                                                            PREPARATION:                                                                                                                                                              Fry bacon in the butter, then add chicken meat and garlic and brown slightly                                             Then add salt to taste, the cream, cream cheese, and the Gruyere and stir until the sauce is thick and even                                                                                                                                                      Pour over the noodles and enjoy!


     INGREDIENTS (for two):
     100 grams of butter
      500 grams of ground beef (grass fed tastes best)
     1 bunch of fresh dill (chopped)
      2 tablespoons of cream/double cream
      Garlic (as much as desired)
     3 slices of Gruyere cheese
     80 grams of low-carb/high fat goats cream cheese
     Fry the beef, dill, garlic in the butter in a frying pan, then add salt
     Then add the cream, cream cheese, and gruyere, and stir
     Top the noodles with the sauce and enjoy!

    Fry the noodles in 125 grams of butter, add salt and pepper to taste, then break 2- 4 eggs and stir
    them in. Add salt to taste. Ready!

    Fry the noodles in 125 grams of butter, sprinkle with a mix of finely chopped garlic, pine nuts, basil,
    and grated parmesan and some grated Fiore sardo (sheep's cheese). Add salt to taste.


Below: Shiratake noodles with chicken sauce

Below: Pesto noodles

For bacon and egg noodles fry some bacon pieces, add butter, add some cut shiratake noodles, and fry.
At the end, stir in some eggs.

Saturday, April 6, 2013

Salad variations

Salad Variations

  • A bowl of young wild herbs, edible weeds, and greens, or young salad and field greens (dandelion greens, sorrel, lambs quarters  wild mustard greens, baby kale, baby chard, baby spinach, any baby lettuces.......)

  • Asparagus salad: add fried crispy bacon, crunchy lightly cooked asparagus (cut into 1 inch pieces), and some Caesar dressing with additional extra virgin olive oil
  • Tuna salad: add some cooked or canned tuna, thin purple onion rings, a few thin slices of tomato, as a dressing use either lemon dressing (with egg mayo) or English dressing with poppy seeds
  • Beef salad: add thin beef slices (cut into pieces), feta cheese (crumbled), boiled eggs (cut), 1/2 tomato (cut), (optional: a few thin pepper slices, a few olive slices, a few pickled peppers cut into slices, pickle slices), use an Italian style olive oil and vinegar lemon dressing, or a Greek dressing
  • Roasted chicken salad: add cubed cheddar or sprinkle with parmesan, (optional: sprinkle with your favourite variety of nuts, fresh cut chives, small amount of finely cut sweet pepper), add roasted chicken strips or cubes (fried in butter, add the butter too), then add a favourite dressing (Caesar dressing works well, or garlic mayo dressing)
  • Raw salmon salad: add thin strips of previously frozen Salmon, thin onion slices, sliced avocado, (optionally sliced boiled eggs), freshly chopped chives and dill, add English dressing or lemon mayo dressing, and garnish with thin lemon slices
  • Use your imagination for more salad variations!

Below: Asparagus salad with fried bacon bits



Boil some fresh wild or cultivated asparagus stalks in water, very briefly, so that they are still somewhat crunchy.

Eat as a snack or side dish! They will keep fresh in the fridge for a couple of days.

Optional: Can also be eaten with various dips and sauces, or melted butter.
                Can be wrapped with thinly sliced meats and cheeses.

Monday, April 1, 2013

Pigs feet and pork hocks

Pigs Feet And Pork Hocks


  • Pigs feet and pork hocks (2 each per person)
  • Water for cooking
  • Salt to taste


  • Put the piggy feet and the hocks into a large pot of water and cook for two hours (bring to a boil, and then let them simme
  • Add desired amount of salt and boil for 10 more minutes (the bones should be showing and the meat and skin should have retracted from the bones, a fork should be able to easily pierce the meat/skin)
What does not get eaten can be kept in the fridge and reheated the next day.
This meal is also good with sauerkraut.
Happy gnawing!

Sunday, March 24, 2013

Fried pork belly

Fried Pork Belly


  • 400 grams of pork belly, cut into strips
  • Salt to taste
  • 75 grams of butter
  • 1 teaspoon of turmeric
  • 2 teaspoons of garlic powder
  • Italian herbs and  rosemary


  • Melt butter in frying pan and add the pork belly strips
  • Sprinkle with herbs and spices
  • Put lid on the pan and cook at medium low heat
  • Turn pork belly strips occasionally, so they will cook evenly
  • Once they are lightly browned, add salt to taste and serve

Thursday, March 21, 2013

Double cream snack

Double Cream Snack

If you are having trouble preparing enough meals and snacks, there is another easy option.

Buy a jar/container of double cream, i.e local grass-fed, or even imported Jersey cow cream (thick), and eat.
No preparation necessary! The jars/containers can be stored in the fridge for quite a while, you can also ferment the cream (by adding some bacterial culture from yoghurt powder, for example) and letting it sit  at room temperature for a day, before transferring it to the fridge again.

It not only makes a great snack, but is also a tasty desert.

Sunday, March 17, 2013



INGREDIENTS (for two people):

  • A small bunch of  broccolini
  • 50 grams of butter
  • Salt to taste
  • 2 strips of bacon
  • Optional: 1 tablespoon spiced cream cheese (self-made or store bought, without fillers like starch, and without artificial flavours, etc.), 3 tablespoons of double cream, 2 slices of gruyere cheese, and the butter bacon mix above

PREPARATION (option 1):

  • Steam broccolini until starting to get soft (will emit a pungent smell at this time)
  • Set aside the vegetable and fry the bacon in the butter until starting to get crisp
  • Add salt to taste
  • Arrange cooked broccolini on plates and pour the butter bacon mix over top

PREPARATION (option 2):

  • Steam broccolini until starting to get soft (will emit a pungent smell at this time)
  • Set aside the vegetable and fry the bacon in the butter until starting to get crisp
  • Add salt to taste
  • Add the cream, cream-cheese, and the gruyere and mix into the butter bacon mixture until you have a smooth creamy sauce
  • Arrange cooked vegatable on plates and pour the sauce over it

Below: Broccolini with bacon and butter

Below: Broccolini with bacon cream cheese sauce (very yummy)

Saturday, March 16, 2013

Egg salad

Egg Salad


  • 8 soft-boiled (or if desired slightly firmer eggs), let boil for 2-3 minutes, peeled and chopped
  • Salt to taste (optional: pinch of nutmeg, and a pinch of pepper)
  • 1 tablespoon of home-made mayo (see recipe)
  • 1 tablespoon of double cream
  • Chopped celery stick
  • Chopped chives
  • chopped dill (one small sprig)


  • Put the peeled, chopped, boiled eggs into a bowl
  • Add all the other ingredients and mix

Tastes good by itself, or can be eaten wrapped in a leaf, or as a topping.

Wednesday, March 13, 2013

Caesar salad

Caesar Salad

It is all about a dressing which can be used with a variety of greens.
Here I am using baby kale, baby spinach, baby dandelion, baby beet tops,  and baby chard.

INGREDIENTS (for the dressing):

  • Olive oil ( or another natural oil), 1 cup
  • 2 tablspoons of garlic mayo (see previous recipe)/ or crushed garlic clove (garlic powder) and 2-3 egg yolks
  • 1/2 teaspoon dijon mustard
  • 2 tablespoons lemon juice
  • 2 capers
  • A small amount of anchovie paste or fish sauce to taste
  • Salt to taste
  • 1-2 tablespoons of home-made yoghurt, or cocnut kefir, or creme fraiche

  • Caesar dressing
  • Young greens
  • Shaved Parmesan cheese/Parmesan flakes
  • mix all ingredients to create the dressing (add other spices as desired, and feel free to experiment with ingredients
  • Put greens into a bowl and sprinkle with the Parmesan
  • Pour the dressing over top


Tuesday, March 12, 2013

Home-made mayo

Home-Made Mayo

One of the sauces or dips that can be used with a low-carb/high-fat diet is home-made mayo.
The basic recipe is simple. Variations in taste can be achieved by adding different ingreadients. Use your imagination!


  • 8 egg yolks (pastured eggs taste best)
  • 2 whole eggs
  • Approximately 500 ml of olive oil (I use extra virgin cold pressed)
  • Salt to taste (at least 1/2 teaspoon)
  • Other ingredients to modify the taste, for example:
  1. Lemon juice (1/2 to one lemon) for a lemony mayo (to be mixed in)
  2. 3 or more cloves of garlic for Aioli style mayo (to be mixed in)
  3. Hot peppers for hot pepper mayo (to be mixed in)
  4. Jalapeño peppers, finely chopped cilantro and finely chopped tomato (one small), to be spooned in later and stirred
  5. Horseradish, for horseradish mayo (to be mixed in)
  6. And more..........

It is easiest to mix the ingredients in a food processor, or in a bowl using a hand blender. Blending ingredients with a whisk can also be done, but is difficult and time-consuming.
  • Drop egg yolks (raw), the additional mixing ingredient desired, and salt into the bowl and blend (at medium speed)
  • Then add olive oil one drop or drizzle at a time, until the mayo gets thick
  • After getting thick, the rest of the oil can be poured into the mix in a slow steady stream
  • Add two whole eggs (raw) to make the mixture less thick and more smooth
  • (If there are any ingredients to add, which have to be stirred in by hand, do it now)
Put in a bowl and keep in the fridge for up to 10 days.
Goes well with fish, meat, vegetables, as a bas for salad dressings, as dips or a base for a dip.....

This is Aioli style Mayonnaise with olive oil and garlic.

Sunday, March 10, 2013

Brussels sprouts

Brussels Sprouts

INGREDIENTS (per person):

  • 1 cup of frozen baby Brussels sprouts
  • 50 grams of butter (unsalted)
  • Salt
  • OPTIONAL: chopped nuts (a sprinkle), bacon bits (a sprinkle, home-made)


  • Put baby Brussels sprouts and butter into a frying pan with lid and cook at medium low heat
  • Once they are cooked add salt ( and optionally chopped nuts and/or bacon bits)


Saturday, March 9, 2013

Giant kale chips

Giant Kale Chips

This is a variation of the popular kale chips snack. It tastes just as good, but cuts down on preparation time. This is good as a snack or side-dish.


  • A bundle of kale
  • Silicon parchment sheet on baking sheet (optional)
  • Olive oil
  • A mixture of salt, garlic powder, and chilli powder (go easy on the chilli powder, use small amount)


  • Separate the kale leaves and arrange them on a baking sheet (covered with parchment paper)
  • Drizzle olive oil on the leaves (very little will do, cover evenly)
  • Sprinkle with the salt-spice mixture
  • Bake in the oven at 300 degrees (low medium heat) until dry
  • Then let the leaves cool a bit
  • Eat each leaf right off the mid-rib

Friday, March 8, 2013

Coconut flakes

Coconut Flakes

A nice snack, not terribly high in carbs, is coarsely flaked (dried) coconut.
It is also very inexpensive. I get mine at an East-Indian store ($1.29 for a large bag).
Use in moderation as a snack.

Actually, I hardly ever snack any more, I am just not that hungry.

Saturday, March 2, 2013

Beef Stroganoff

Beef Stroganoff

INGREDIENTS (per person):

  • Beef: thin strips of beef, or ground beef (grass-fed tastes best), 200grams
  • 6-8 garlic cloves
  • Some chopped parsley, dill, chives, oregano (a handful), or other herbs (caution: this may change the taste)
  • Mushrooms (here I used sliced crimini and sliced oyster mushrooms), 100 grams
  • 80-100 grams of double cream (creme fraiche can also be used)
  • 40 grams of butter for frying
  • 1/2 teaspoon of turmeric
  • Salt to taste
  • Optional: 1 slice of German butter cheese, or one slice of Gouda 


  • Fry the meat with the garlic and turmeric  in butter in a frying pan until well done
  • Then add the mushrooms and let it fry for a few minutes, until the mushrooms get soft
  • Add the fresh herbs, chopped
  • Add the double cream (or creme fraiche) and stir
  • Then add the salt (to taste)
  • Let it simmer for a couple more minutes, then serve

Bone broth

Bone Broth


  • Soup bones, with marrow (grass-fed beef tastes best)
  • A pot with water to cook the bones in
  • 1 small carrot, and 1 small celery (for flavour), optional
  • Salt
  • Optional: some chopped parsley or chives for garnish


  • Put soup bones, (optionally: carrot and celery stalk), into a pot 
  • Cover with cold water
  • Cook on high heat until the water boils, then let it simmer at low to medium heat for about 45-60 minutes
  • Add enough salt, so that it tastes nice and salty (discard the cooked out vegetables to the compost)
  • Make sure the bone marrow goes into the broth before discarding the bones into the garden
  • Optional: sprinkle some freshly chopped parsley or chives on top
  • The soup is now ready to drink
  • Any leftover will keep in the fridge for a few days

Fermented vegetables

Fermented Vegetables

Fermented vegetables can be used as a condiment, they can also be chopped and added as flavouring to cream cheeses and other foods.
Fermented vegetables are an excellent source of pro-biotic bacteria, and other nutrients.


  • Vegetables
  • Water
  • Salt
  • (Optional: Herbs, such as dill weed)
  • A bowl with lid into which a plate can be fitted upside down
Many vegetables will work with this recipe. I personally tried asparagus  sweet peppers, pickling or baby cucumbers, celery, and (separately) cabbages.


  • Do NOT wash the skin of the vegetables (it may be best to have some from a market or own garden)! It is the micro-organisms on the skin, that do the fermenting.
  • Cut vegetables into not too small pieces (small cucumbers may be left intact)
  • Put them into a large enough bowl and cover them with salt water (2-3 teaspoons of salt per quart/per litre)
  • Optional: add herbs
  • Put a plate that fits exactly on top of the vegetables (upside down) to keep the vegetables submerged
  • Put a lid on the bowl and let it all stand on the counter at room temperature for 48 hours
  • After that it can be transferred to the fridge, and will keep there for a long time

Thursday, February 28, 2013

Green sauce

Green Sauce


  • Fresh herbs and very young wild greens (chives, tarragon, parsley, sorrel, oregano, savory,  cilantro, dill, lovage, lemon balm, borage, garden cress, dandelion, plantain, and more....)
  • 8 eggs, boiled
  • 170 grams of double cream
  • 2 tablespoons of home-made high-fat yoghurt or 2 tablespoons of coconut kefir
  • 1-2 tablespoons lemon juice
  • Salt to taste


  • NOTE: If you do not have a blender, you will need to finely chop all the herbs
  • OTHERWISE: Put the peeled and boiled eggs and the herbs, into a bowl
  • Add in all the other ingredients, except the salt
  • Now blend it all with a blender, (or mix it with a fork, if there is no blender)
  • At the end add salt to taste
  • Serve with boiled halved eggs and Northern trout fillets (alternately, you can serve it with whiting fillets, cod fillets, ...)

Boiled eggs

Boiled Eggs

INGREDIENTS (per person):

  • 1-4 eggs
  • Water for boiling


  • Put the eggs into a pot and cover with cold water
  • Warm on highest heat until the water boils
  • Let the eggs boil in the boiling water for about 2-3 minutes (depending on desired softness of the yolk)
  • Immediately remove pot with eggs from stove and rinse under cold water for 2 minutes
  • Peel and eat, or store in fridge for later use
This also makes a good snack!