Tag: recipe uk
This is a great way to flavour my Fried Keto Gnocchi (Nut-free) recipe. Its simply fresh thyme leaves and finely grated lemon zest scattered over. These two ingredients complement each other beautifully so you could tuck in as is, or serve it alongside chicken or fish. The macros for this recipe are based on it serving two people, but it could be stretched to serve 4 as a light meal or small side dish (the gnocchi itself is very rich). The time indicated does not include the making of the gnocchi, but most of that recipe can be made ahead of time. Enjoy!
This is a basic, undressed ‘gnocchi’ recipe loosely based on the fathead dough concept. It looks a little rustic, but it does the job! It will need to be served with a sauce and some great ideas include Smoked Bacon & Tomato or Spinach and Pesto (coming next week). The gnocchi itself is incredibly filling, so this recipe could serves 2 people as a main meal, or you could serve it as 4 lighter meals / side dishes then halve the macros accordingly. If you prefer lighter, ‘pillowy’ gnocchi pieces, you may like my nut-free version – Fried Keto Gnocchi (that version is only 1.2g carbs per serving) where I don’t feature almond flour and fry the little delicate pieces after cooking. Try both versions and stick to your favourite using your favourite sauces.
Good ol’ chicken! Who doesn’t love it? (And even more so on keto where you can enjoy that crispy, heavenly skin completely guilt-free!) Here, I took the humble drumstick up a notch and cooked them with toasted sesame oil and sesame seeds – before drizzling a little more sesame oil over and garnishing with fresh chili and coriander (< that’s ‘cilantro’ for my US readers). Toasted sesame oil delivers MASSIVE flavour and I love it! I buy mine from the Trose, but not all of them stock it, so you can find the exact one I use online here.
What a treat! Funnyman and I love blue cheese on ribeye, and with the addition of sweet jammy red onions, every mouthful is flavour-balanced just beautifully. I like ‘creamy’ blue Stilton as the mouthfeel is lovely – but if you can’t source it, try making a sauce instead by melting regular blue cheese in a small pan with a dash of double cream. These macros are based on using two large ribeyes (220g / 7.8oz whoppers), and truth be told – I couldn’t finish mine. It’s very rich. Funnyman, however, wolfed his portion down happily. Maybe this is one for the boys…!
Fish, glorious fish! I am a huge fan of all seafood and am trying to include more fish in my diet. A well-cooked piece of fish needs nothing more than a little salt and acidity (like lemon juice) to make a satisfying, healthy dinner (along with some high fibre, keto-friendly vegetables of course). These sea bass fillets have a lovely crispy skin and melt-in-the-mouth flesh, but you can use any fish that you like. I had some fun playing around with a flavoured butter to accompany my fish, so I combined softened butter with chili powder, lime juice and salt, before setting in the fridge and slicing cute discs to melt over. (You could also use cayenne pepper and you can adjust the amount to your liking) Be sure to check out Side Dish ideas on the site to serve alongside the fish for the perfect keto dinner.
Until the stores can offer us a decent keto ice cream, we are left to our own devices. Making your own ice cream is dead easy and very satisfying. I invested in this ice cream maker that I bought from Amazon and I love it. Its excellent quality and does the job perfectly. Funnyman loves this simple vanilla ice cream and enjoys it sprinkled with nuts or topped with fresh blueberries. Macros are calculated that one serving = two scoops (50g per scoop), therefore one serving is 100g / 3.5oz. All that at 2g carbs! Enjoy!
Deliciously rich and packed with flavour, this quiche is an excellent option for a light lunch or dinner if served with a lovely green salad alongside. I couldn’t have packed more rich cheese into it if I wanted to, and I know you will love it! Top tip: Don’t leave the asparagus whole like I did in the pic, cut them into smaller batons to make sure every slice gets a bit of the good stuff. Failing to do so will make slicing the quiche a little tricky. I would also advise that you allow the quiche to cool completely before slicing and serving. Its delicious warm but like any quiche, it cuts better when cooled (you can always heat the slices afterwards if you like your quiche warm). If you choose to make a ‘crustless’ quiche, leave out the entire almond flour base and simply cook the rest of the recipe in a greased, lined tart dish as the recipe indicates. Out of interest, I calculated those macros if you chose to do that and each slice of a crustless version comes in at 1.3g carbs; 24g fat; 8.8g protein. However, the base adds a lovely texture so its up to you. Now you know..
I always have a batch of lollies for Funnyman in the freezer (they usually take me less than 10 minutes to make once a week). He loves them as after-dinner treats, and enjoying them most nights has never knocked him out of ketosis. This time, I decided to go back to basics with a simple vanilla-cream. He was not disappointed. Unlike the majority of the other lolly recipes on this site, here I used mostly double cream and only a dash of Greek yogurt for some acidity. I scraped the seeds from a good quality Madagascan vanilla pod (hence the name), but if you are on a tighter budget, you can get away with two teaspoons of vanilla essence you probably already available in your pantry. (Just be sure to check the labels: vanilla paste contains sugar)…
I love vegetables and never run out of ways to create interesting side dishes to enjoy alongside our meat or fish. Cauliflower is one of my favourite. Here, I simply cooked two ‘steaks’ (intact pieces cut from the centre of a large head) and made a quick, tasty butter using smoked paprika. (Smoked paprika has an intense and important flavour and much better than regular paprika, so I encourage you to make the effort to source it). Scatter over some strong Gouda cheese and allow the whole lot to melt before tucking in. Lush! Be sure to check out all the Side Dish ideas on the site.
I don’t believe in juicing (my reasoning: why on earth would you discard all that lovely fibre only to be left with high sugar juice??) – BUT, I do love a good smoothie! Smoothies are made in a blender (as opposed to a juicer) and retain all the lovely, glorious fibre of the ingredients used. Here, I blended high-fat, high-fibre avocado and added fresh raspberries to bring a sharp sweetness. This combo benefits with some additional sweetener (I used the fabulous Swerve®) and then some ice cold water to get the consistency just right. To make these an ultimate breakfast, I added MCT oil and collagen powder. Excellent.. tasty.. filling and so, so healthy. This recipe makes two large smoothies – and it takes less than 5 minutes to make. Enjoy!
I have been very quiet the past few weeks, but I have had the most FABULOUS few weeks so I am #SorryNotSorry. You see, I got a very lucky break a few years ago when a colleague of mine at the Fat Duck had a friend-that-knew-a-guy. He landed me a fab private-cheffing gig cooking for (the dreamy) tennis star Grigor Dimitrov over the Queens & Wimbledon Tournaments: WILD, I know! My first year (2017), I was terrified but embraced the challenge; the second year, I was just grateful that he booked me again. By the third year (2019), I truly felt like I was part of his team! The meals I made were not keto but I cannot pass the opportunity to name-drop a little here! I got to meet and cook for Andre Agassi (Grigor’s consultant coach), Andre’s beautiful wife Steffi (tall, regal, gentle and friendly) and their lovely teenage children. Serena Williams came over for dinner several nights too. The highlight was when Funnyman joined me one afternoon and we threw them an awesome and authentic South African braai (see the awesome pic at the end) which has now become a tradition every year. Anyway, G loved my ribeye-and-chimichurri, so I have included the recipe below which I did for his team several times on his request. I hope you love it as much as they did …
I realise we are currently enjoying summer here in the UK, but a warm meal can still be enjoyed all year round, so why should soup be an different? This simple soup is made using cauliflower, a good-quality chicken stock and Cheddar, then garnished with plenty of crispy bacon, more cheese and fresh parsley. I advise you please source the strongest Cheddar for maximum flavour punch.
