Langoustines, lemon thyme, garlic

Pre heat the oven at 190°C

Halve 4 langoustines lengthwise and remove the intestinal tract, season with salt and pepper  and add some hacked leaves of lemon thyme, 1/2  pressed clove of garlic, some olive oil and the zest and juice of a lemon

Bake in the hot oven for about 6 mins. till the flesh is white

(Another Blendbrothers recipe)

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Vegetable fritters, rucola mayo

Grate 100g carrots, 100g parsnips and 100g courgette. Finely slice 50g leek.

Mix 1 tsp coarse salt with the veggies and put them in a colander to drain during 30 mins.

Then press out as much water from the mix, put in a bowl and mix with 1,5 tsp dried oregano, 1,5 tsp ground cumin, 1 tsp paprika powder, 1 tsp black pepper, 1/2 tsp cayenne pepper, 3 finely hacked cloves of garlic, the zest of 2 limes, 3 tbsp almond flour, 3 eggs and salt.

Then use a stick blender to puree 50g sugar free mayo, 50g creme fraiche, 1 clove of garlic, 1/2 seedless green chili, 15g rucola (or watercress), the juice of 1/4 lime, salt and pepper.

Pan fry small (ca 7 cm) burgers from the veggie 'batter' in oil, 3 mins per side. Feeds 2

A Janneke Vreugdenhil recipe

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Salmon tartare

Slice 200g very fresh salmon into small cubes

Mix with 1 tbsp very finely cut red onion, 1/2 tbsp finely sliced ginger, 1 tbsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp wasabi, salt, pepper and some lime juice.

Use a fork to mash an avocado and stir in some lime juice and a pinch of salt

Serve as shown, with toasted sesame seeds and some chives

Another Janneke Vreugdenhil recipe

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Asparagus, miso butter, furikake

Pre heat the oven at 200°C

Mix 20g miso, 40g butter (room temperature) and 1/2 tbsp grated ginger, season with black pepper.

Sprinkle some olive oil and sea salt on 6 green asparagus and bake them in the oven for 10 mins. Shake after 5 mins.

Serve with the miso butter and furikake (or roasted almond slivers)

Recipe by Janneke Vreugdenhil

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Dukkah haddock with coarse pea purée

Pre-heat the oven at 160°C

In my larder I still had a jar of dukkah, bought at Ottolenghi's, so for me it was very simple to make this recipe.

Put 300g frozen peas in boiling water for 2 mins, drain and reserve.

Season 2 fillets of haddock (schelvis) with salt, put 4 tbsp dukkah in a soup plate and press the fish in it. Repeat with the other side.

Fry the fish in 3 tbsp olive oil and 1 tbsp butter, 2 mins on each side. Then transfer to a warmed plate, spoon the dukkah that's left in the skillet over the fish and put the plate in the oven.

Wipe the pan clean, then softly fry a finely sliced clove of garlic in 3 tbsp olive oil, with 1 tsp cumin seeds and 1/4 tsp ground cumin. Add the peas, stir well and crush with a fork.

Add 1/2 tbsp tahin and warm through for 2 mins. Season with salt, pepper and lemon juice.

Put on warmed plates, top with the fish. Finish with some lemon.

(Recipe by Janneke Vreugdenhil)

PS To make 250g your own dukkah pre heat the oven at 200°C. Mix 75g hacked hazelnuts, 75g hacked almonds, 2 tbsp sesame seeds, 1 tbsp coriander seeds, 1/2 tbsp cumin seeds, 1/2 tbsp nigella seeds, 1 tsp dried oregano, 1 tsp aniseed, 1 tsp fennel seeds, 1 tsp sumak, 3/4 tsp salt.

Pour evenly on a baking tray and roast for 10 mins. add 1 tsp black pepper, cool down and store in 300ml glass jar.

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Crispy veal sweetbread, mustard sauce

Overnight soak 250g sweetbreads in cold water, refreshing the water from time to time, till all the blood is gone, then trim away any membrane or unappetising looking tubes from the outside

Place the sweetbreads in a pot with a dash of vinegar, a chopped shallot and some pepper. Cover with water, then top with a circle of greaseproof paper and bring to the boil. Simmer gently for 3 minutes, then remove from the heat and leave to cool.

Remove the sweetbreads from the pan and cut them into thick, even slices and season with salt and pepper

Meanwhile, make the mustard dressing. Whisking together 1tbsp Dijon mustard, an egg yolk and 1tsp white wine vinegar and gradually whisk in 100ml sunflower oil and 100 ml olive oil until emulsified

In a small saucepan heat 100 ml water with 1 tbsp chopped shallot, 1 tbsp capers and 1 tbsp chopped parsley until it reaches boiling point. Remove from the heat and drain. Stir the veggies in the mustard dressing 

Pour some flour and Panko separated into two different bowls. Crack an egg and beat it lightly a third bowl. Now cover a piece of meat with the flour and shake to discard the powder in excess. After that, soak the floured meat quickly into the beaten egg, and finally, bread with Panko. Repeat with the rest of the  veal.

Heat 50ml oil and 1 tablespoon of butter in a large nonstick skillet. Add the sweetbread slices, and cook over high heat for about 4 minutes on each side, or until each side is nicely browned and crisp.

Serve as shown, with a spoonful of sauerkraut. 

(Here Shaun Hill's original recipe)

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Traybake with chicken, fennel and chorizo

It'll never win first price in a 'the art of plating' contest, but this is a delicious meal, full of flavours. And only 10 mins of work!

Pre heat the oven at 200°C

Quarter a red onion. Slice 2 fennel bulbs in 6 segments. Cut a 50g chorizo sausage in small cubes.

Put 2 chicken legs in a baking tray, surrounded by the onion, the fennel and the chorizo. Season with pepper salt, 1 tsp dried thyme and the zest of an orange.

Add 2 tbsp olive oil and the juice of 1/2 orange. Shake well to cover everything.

Put in the hot oven for 35 mins.

Take out and add 125g cherry tomatoes and bake for another 15 mins.

In a small bowl pour 1 tbsp of boiling water over a pinch of saffron and set aside. Put 2 crushed cloves of garlic, 2 egg yolks and 1 tbsp Dyon mustard into a food processor or blender. Blitz into a paste and very slowly dribble in 150 ml grapeseed oil to make a thick mayonnaise-style sauce. When everything's come together add the saffron, saffron water and the juice from 1/4 lemon, then season to taste. 

Serve with this aïoli.

(Recipe by Janneke Vreugdenhil in her Low-carb Bible) 

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Courgetti with anchovies, sun-dried tomatoes and pine nuts

Slice 4 anchovies and 2 cloves of garlic very finely. Sweat them in 4 tbsp olive oil with a pinch of chili flakes till the fish have melted.

In the meantime slice 4 sun-dried tomatoes into strips, hack 12 black olives. Add to the pan with 2 tbsp pine nuts and 3 tsp capers. Warm in 2 mins.

Add 300g courgette pasta for 1 more minute.

Serve with grated Parmesan.

(Another Janneke Vreugdenhil recipe from her Lowcarb Bible)

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Bowl with kidney beans, coffee and chocolat

Sweat a chopped onion for 10 mins, the add a sliced red chili and 3 finely sliced cloves of garlic.

After 1 min add 1/2 red and 1/2 green paprika, sliced in strips

After another 3 mins add 3/4 tbsp cumin powder, 1/2 tbsp dried oregano, 3/4tsp cayenne, 1/2 tsp smoked paprika and 1/2 tsp salt.

A minute later add 100ml vegetable stock, 40ml strong espresso, 10 halved cherry tomatoes and 200ml tomato frito. Bring to a boil, put a lid on the pan and then simmer during 1 hour.

Then add 225g kidney beans from a can, simmer for another 15 mins, then stir in 15g grated chocolate (80% or more, mine was 94%)

Taste and season.

Serve as shown with red onion, grated cheese, avocado, little gem and coriander. 

(Recipe by Janneke Vreugdenhil)

 

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'Wraps' with pulled chicken, cole slaw and coriander mayo

Marinate 400g chicken thighs overnight in 1 tbsp olive oil, 1 tbsp soy sauce, 1 and 3/4 tsp cumin, 1 tsp paprika powder, 1/2 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp black pepper, 1/8 tsp salt, 1 tbsp white wine vinegar and 1 finely sliced clove of garlic.

Pre heat the oven at 100°C and bake the chicken in the marinade for at least 1 and 1/2 hour. 

In the meantime make a cole slaw from 150g white cabbage, 100g grated carrot, 1 finely sliced red onion, 1/2 tbsp rice vinegar, 1 tsp olive oil, taste and season with salt and peper

Then put 50g mayo, 25g creme fraiche, 15g coriander , 1 clove of garlic, 1 tbsp jalapeño relish in the blender to make coriander mayo. Taste and season with salt and pepper. Add 2 tbsp to the cole slaw.

Pull the succulent meat apart with two forks

Use leaves of little gem as wraps, spoon in the chicken, then the slaw and finish with the mayo

(From the Koolhydraatarme Bijbel van Janneke Vreugdenhil)

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Portobello's, avocado chimichurri

Cut 1 avocado in half. Remove the pit and scoop out the flesh. Cut into pieces.

Finely cut 1 shallot, 2 tbsp parsley and 2 garlic cloves and add to the avocado. Squeeze in the juice of 1/4 lime, add 2 tbsp olive oil and a dollop of jalapeño relish. Season with salt and pepper. Stir into a nice chunky mix.

Quickly brown thick slices of 2 portobello mushrooms in butter

Serve as shown with some red onion and coriander on top.

(My version of a recipe by Magha Barot and Matt Gaedke on diet doctor.com)

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Low carb burger avocado chimichurri

Use a thick slice of beef tomato instead of a bun, with mayo and ketchup on top.

The chimichurri is made from 1 avocado, a tbsp of green jalapeño relish, a diced shallot, the juice of half a lemon, 2 cloves of garlic, 1 tbsp of chopped parsley, some salt and a tbsp of olive oil. 

Serve as shown with red onion on top

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Keto Tex-Mex casserole

Preheat the oven at 200C. Fry 325 gr  ground beef in butter on medium high heat, until cooked through and no longer pink.

Add 1,5 tbsp Tex-Mex seasoning, 100 gr crushed tomatoes and a tbsp green jalapeño relish. Stir and let simmer for 5 minutes. Taste to see if it needs additional salt and pepper.

Place the ground-beef mixture in a greased baking dish (about 9" or 23 cm in diameter). Top with 100 gr shredded Cheddar cheese.Bake on upper rack in oven for 15–20 minutes or until golden brown on top.

For keto low-carb tortilla's:

Beat 1 egg and 1 egg white until fluffy. Continue to beat with a hand mixer, preferably for a few minutes. Add cream 75 gr cream cheese and mix until the batter is smooth.

Mix 1/4 tsp salt, 3/4 tsp psyllium husk and 1/2 tbsp coconut or almond flour in a small bowl. Add the flour mixture to the batter one spoonful at a time and mix well. Let the batter sit for a few minutes, until it gets thick, like pancake batter. How quickly the batter swells depends on the brand of psyllium husk powder — some trial and error might be needed.

Add a small amount of butter or oil to a nonstick  pan and place it over medium heat. Add a dollop of the batter in the middle of the pan and swirl it around to cover. This will give you a thin tortilla, or crepe if you would rather use it as that. Cook until set on top and then flip carefully and let the other side cook for about a minute.

Serve with iceberg salad, taco salsa and guacamole

Recipe: Anne Aobadia on dietdoctor.com

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