Recipe

INGREDIENTS

• 4 medium sized chicken breast
• 1/2 Teaspoon rosemary
• 1/2 Teaspoon coriander
• 1/2 Teaspoon curry powder
• 2 Cloves of garlic
• 3 scotch bonnets
• 1 Small onion
• 1 tomato
• 1 Tablespoon butter
• Salt

PASTRY 

• 150 Gram mozzarella cheese
• 50 Gram almond flour
• 35 Gram coconut flour
• 2  Tablespoon cream cheese
• 1 Egg
• 1/2 Teaspoon rosemary/ thyme (optional)

METHOD

1. Blend tomato. pepper and onion, set aside.
2. In a pot add chicken, spices,butter, salt and tomato/ pepper onions.
3. Slow cook for 3 hours using a slower cooker on high, cook for 2 1/2 hours if using the oven at 150 degree celsius.
4. Once meat is tender, shred into pieces and set aside.
5. In a microwavable bowl, Mix grated cheese, almond and coconut flour and cream cheese.
6. Microwave on high for 1 minute, stir then microwave for another 30 seconds.
7. Add egg, rosemary (optional), mix gently.
8. Place dough on parchment paper, place another parchment paper over dough and roll flat, if it hardens and becomes difficult to work with, put back in the microwave for 10 -15 seconds to soften again.
9. Add pulled chicken in the middle of dough and roll to seal.
10. Bake in oven for 15 – 20 minutes or until golden brown.

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 Cabbage Moin-Moin

• Half a cabbage (big size)
• 1 Tatashe or red bell pepper
• 2 Scotch bonnets (ata rodo)
• 1/2  Small onion
• 2 Tablespoon palm oil
• 2 raw eggs
• 150g minced chicken
• crayfish
• salt
• Boiled Quail eggs
• Dried shrimps
• 1 cup of water

1. Blend cabbage with 1 cup of water until completely smooth.
2. Use a cloth to squeeze out most of the water from cabbage blend.
3. Blend onion, scotch bonnets and tatashe or pound in a mortar.
4. Mix all ingredients ( pepper, palm oil, minced chicken, crayfish , salt and cabbage) together.
5. Add 2 raw eggs into cabbage mix and stir well.
6. Put cabbage mix in a tin or ramekins.
7. Add quail eggs and dried shrimps. (optional)
8. Fill the baking tray with one and a half cups of water.Place ramekin in the middle of baking tray and cover in tin foil.
9. Cook at 200 degree celsius for 1 hour 30 mins or until its firm.

Enjoy for breakfast, lunch or dinner.

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Palm oil Konjac rice

• 1 Tomato chopped
• Quarter of a small Onion
• 2 Chopped scotch bonnets
• Palm oil
• 3 Tablespoon Crayfish
• Smoked catfish
• Salt to taste
• 400g Konjac rice/slim rice

1. In a heated pan, add palm oil to heat slightly.
2. Add in chopped onions, tomatoes and pepper fry for 5 minutes.
3. Stir in smoked fish , crayfish cover with a lid and cook for 3 minutes.
4. reduce heat simmer for 3 minutes.
5. Add in Konjac rice cover with a lid cook for 10 minutes.
6. Add salt to taste.

Enjoy with Friends and family.

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A Christmas Delight

• 750 ml Heavy whipping cream
• 1/4 cup sweetener
• 100g pack of flaked almonds
• 1 punnet of strawberries
• 1 punnet of raspberries
• 1 100g of dark chocolate 90% cocoa
• Low carb cake

1.  In a dry pan, add almond flakes keep shaking pan until it golden brown set aside to cool.
2. Mix cream, sweetener until cream is thick and forms peaks.
3. Slice off the top crust and cut cake horizontally into 3 round slices.
4. Wash and halve strawberries removing stalks.
5. Spoon a big dollop of cream on cake slice and smooth it out to the edges.
6. Lay halved strawberries and top with second slice of cake.
7. Repeat cream, strawberries steps until the top layer.
8. Pat down gently, top with cream smoothing it over the top and sides of the cake till its covered completely.
9. Crumble almond flakes with hands and pat round sides of the cake until all sides are covered.
10. Pile raspberries and sprinkle chocolate shavings ( use a knife, peeler or hand grater drag across chocolate).

Enjoy with friends and family.

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Almost Paella…

• 3 Boneless skinless chicken breast
• 300g Clams
• 10 Jumbo Prawns
• smoked Hotdog
• 2 cloves of Garlic
• 1 Medium Onion
• 1 Teaspoon Smoked Paprika
• 1 Teaspoon Coriander
• 1/2 Teaspoon Turmeric
• 500g Konjac rice/Zero carb rice
• 1 cup String beans chopped
• 1 Lemon
• Sea Salt
• Black Pepper/Chilli
• 1 Cup chicken stock
• Olive oil

1. In a heated pan, add olive oil, chicken, hotdog and coriander cook for 5 minutes until chicken turns golden.
2. Add onions and garlic to the pan cook for 5 minutes.
3. Add paprika and rice give it a good mix.
4. Pour in chicken stock and stir, bring to boil and put a lid on the pan.
5. Add in seafood and string beans and lemon juice, cook for a further 5 minutes
6. Add salt and pepper for taste
7. Open to let liquid dry up not completely stir in turmeric
8. When almost dry add olive oil and mix in

Enjoy with friends and family.

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Ginger cookies

• 150 grams almond meal
• 50 grams coconut flour
• 2 eggs
• 1/8 cup olive oil
• 1/8 cup sweetener
• 1 teaspoon vanilla
• 1 1/2 teaspoon baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1 tablespoon ginger minced or 1 teaspoon ginger powder
• 1/8 teaspoon cloves
• 1/2 teaspoon salt
• cocoa nibs (optional)

Frosting (optional)

•  100 grams cream cheese
• 1/2 cup heavy whipping cream
• 1/4 cup  sweetener
• 1 teaspoon vanilla
• chunk of butter
• 50g dark chocolate

1. Mix all dry ingredients together.
2. Add eggs, olive oil and ginger mix together.
3. Make a dough.
4. Place dough on parchment paper  add another parchment paper on top of dough.
5. Roll to 1/4 inch thick or 6 playing cards thick.
6. Cut with a cutter your desired shape.
7. Add cocoa nibs optional.
8. Bake for 20 minutes at 180 celsius until it’s golden brown.

Frosting (optional)

1. Whisk cream cheese,whipping cream and vanilla until  it thickens.
2. In a pan add butter and chocolate on low heat till chocolate melts mix well.
3. Decorate as you like.
4. Store cream cheese frosting in the freezer.

Enjoy with friends and family.

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Stir Fry Paneer

• 100 grams of Paneer/Wara (indian/african cottage cheese)
• 2 Large Capsicum Peppers
• 1/2 cup chopped stringbeans
• 1/4 cup Chicken stock
• 1 Tablespoon Curry
• 1/2 cup Water
• 1 Tablespoon Chilli
• Sea Salt
• 2 Tablespoon Ghee

1. Heat up pan add ghee , fry paneer till golden brown
2. Add curry and fry for 1 minute
3. Add peppers
4. Add chicken stock, cover cook for 3 minutes
5. Add string beans and water cover cook for 7 minutes
6. Add salt and chilli
7. Open up and cook for 5 minutes till water dries up.

Enjoy As a main meal or a side dish

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Roast beef

• Topside beef
• 1 medium chopped onion
• 6 cloves garlic
• mixed herbs
• Olive oil
•  1 Tablespoon Sea salt
• Bay leaves
• black pepper

1. Take beef out of fridge 30 mins before it goes into the oven
2. Preheat oven to 240 degrees celsius
3. Poke little holes in beef insert 3 cloves of garlic
4. rub in mixed herbs, salt, pepper and olive oil
5. In a heated pan brown all sides meat to seal in juice
6.  Add chopped onion, 3 cloves of garlic and bay leaves in the middle of tray
7. Place the beef on top of vegetables
8. Reduce oven to 200 degrees celsius cook for 1hour 10mins for well done
9. If you prefer medium takeout  10 minutes earlier
10. Medium rare 10 – 15 mins earlier
11. Baste halfway through cooking add a splash of water if it gets dry
12. Let it rest for 10 mins
13. Cover it in tinfoil and tea cloth for 15 – 25 mins
14. Remove string.

Enjoy serve with cauliflower cheese , stir fry, gravy .

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Chicken Curry 

• 1 Chicken breast
• 1/2 Teaspoon onion powder
• 2 Cloves garlic
• 2 Tablespoon Ghee
• Quarter of a medium onion
• 1 Teaspoon garam masala
• 1 Teaspoon turmeric
• 1 Teaspoon curry powder
• 1 Teaspoon chilli
• 1/2 Cup coconut milk
• 1/2 Cup frozen spinach
• 1 Cardamom
• Cinnamon stick
• Salt to taste
• coriander / parsley to garnish

1. Marinate chicken with onion and garlic for 1 hour
2. In a heated pan add ghee, add cinnamon stick and cardamom cook for 3 minutes.
3. Add chicken, fry till its golden brown.
4.  Add chilli, garam masala, turmeric and curry powder  put a lid on the pan and cook for 5 minutes.
5. Add coconut milk, salt and thawed spinach cover with lid and cook for 7 minutes.
6. Garnish with with parsley or coriander.

Enjoy

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Strawberry Chia Jam

• 226 grams of Fresh Strawberry
• 2 Tablespoon Chia Seeds
• 1/4 cup Sweetener
• 1/2 cup Water

1. wash and chop strawberry to small sizes.
2. Add sweetener cook for 5 mins and stir occasionally.
3. Mash lightly.
4. Add water and chia seeds.
5. Stir till it has a sauce consistency and starts to thicken.
6. Simmer for 1 min.
7. Let it cool . put in an airtight jar store in the fridge for up to two weeks or freeze.

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Low Carb soul Bread

• 4 Eggs
• 300 grams Softened cream cheese
• 1/4 cup Melted butter
• 1/4 cup Olive oil
• 1/4 cup Heavy whipping cream
• 1 Tablespoon Xanthan gum or 2 1/2 Psyllium husk
• 2 Teaspoon cream of tartar
• 1 Tablespoon Sea Salt or Himalayan salt
• 1 Tablespoon Baking soda
• 1 2/3 cup Whey protein unflavored ( Isopure)

1. In a bowl whisk cream cheese, melted butter, eggs , olive oil, heavy cream together till it’s smooth.
2.  Add xanthan gum, cream of tartar, salt and baking soda.
3. Sieve in whey protein to avoid lumps whisk together.
4. Put in a bread pan.
5. Bake in a preheated oven at 175 celsius for 40 – 45 mins.
6. let it cool for 10  mins.
7. slice up loaf to 12 – 14 slices.
8. keep in an airtight container for 3 days in a fridge or freeze.

Enjoy with homemade jam.

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