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.

http://www.daiyafoods.com/our-products  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

INGREDIENTS:
  • 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)
PREPARATION:
  • 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

INGREDIENTS:
  • 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)
PREPARATION:
  • 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

Terrine

INGREDIENTS:
  • 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
PREPARATION:
  • 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

INGREDIENTS:
  • 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
PREPARATION:
  • 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!


VARIATION:

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
salt
pepper
nutmeg
1 small onion
75 grams of butter
Optional: 2 tablespoons double cream and 2 slices of gruyere cheese



PREPARATION:

  • 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.


VARIATIONS:


  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!


2.  BEEF SAUCE TOPPING

     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
     PREPARATION:
     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!

3. NOODLES AND EGG
    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!

4. NOODLES WITH PESTO SAUCE
    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.

5. USE YOUR IMAGINATION!

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

Base:
  • 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.......)
Additions:

  • 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



Asparagus

Asparagus


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


INGREDIENTS:

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

PREPARATION:

  • 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!