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Kamis, 19 September 2019

Homemade Sauerkraut in a Jar

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http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

If you haven't ever made your own sauerkraut - a fermented food that's great for your gut, then you're definitely missing out. This is a really simple recipe to make traditional crunchy, tangy, probiotic-rich sauerkraut using only cabbage, salt and time.

900 g Cabbage (I used heart-shaped white cabbage)
1 tbsp Himalayan pink salt or other sea salt
1 (liter) Wide-mouth jar with a lid
1 Small jam jar as the weight

Half or quarter the cabbage and thinly slice with a sharp knife or a mandolin if you wish. Place the sliced cabbage in a large bowl. You can add in one or two minced garlic if desired.
Sprinkle the cabbage with 1 tablespoon of salt and mix well. Massage and squeeze the cabbage until moist, creating the brine, about 10 minutes.
Pack cabbages into the wide-mouth jar, pressing the mixture down tightly with a spoon or your hand, so that the brine rises above the cabbage. Pour the brine left in the bowl into the jar.
In order to hold the cabbage below the brine, top the mixture with a cabbage leaf and weigh down with a small jar. Close the jar with the lid. You might want to leave the lid a bit loose so that the build-up gas can escape.
Place the sauerkraut jar on a shallow dish to catch the brine that may leak out during the fermentation at room-temperature (18C-23C), out of direct sunlight and let the fermentation begin!
Be patient and wait for 7 days or up to 4 weeks if you want that typical tangy flavour from sauerkraut. After 7-days, you can open the jar and taste the sauerkraut and decide to enjoy it or let if ferment longer. I let mine ferment 15 days. Store the sauerkraut in the fridge for up to a year.
Sauerkraut juice, due to the fermentation process, is rich in natural lactic acid, vitamins and minerals--best probiotic drink!

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Keto Hazelnut Chocolate Chip Cookies

CHOCOLATE Cookies and Bars Gluten Free Keto

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http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Rich, delicate, moist and chewy - - these easy low carbs, gluten free hazelnut chocolate cookies are perfect for grab-and-go and an ideal treat for cookie fans on low carbs or anyone who follows keto diet. If you want to make them paleo friendly, just replace psyllium husk powder with arrowroot powder. Also almonds or macadamias can be used in the place of hazelnuts.

200 g Hazelnut meal
10 g Psyllium husk powder
10 g Arrowroot powder
120 g Erythritol
1 tsp Baking powder
100 g Salted butter, chopped and melted
1 Egg, medium
1 tsp Vanilla extract
150 g No-sugar added chocolate chips

Preheat oven to 180C/350F. Prepare a large baking tray lined with parchment paper.
Place chopped butter in a microwave-safe dish. Microwave, uncovered, on high until butter is melted, about 30 seconds. Take out and cool slightly.
Place the hazelnut meal, psyllium husk powder, arrowroot powder, erythritol and baking powder in a large bowl and mix to combine. Add in melted butter, egg and vanilla and mix well to combine. Stir through the chocolate chips.
Roll 2 tablespoonfuls of dough into a ball. Place the cookie balls on the prepared baking tray, leaving 5cm between each to allow room for spreading. You will have 12 cookie balls.
Bake for 10�12 minutes or until golden brown. Allow to cool slightly on trays before transferring to wire racks to cool completely.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Dairy-Free Keto Bread with Herbes de Provence

Bread Herbs Spices and Seasonings Keto Nuts and Seeds

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http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

A soft, tender, absolutely delicious keto bread with a killer crumb. Smear with butter or chocolate spread, and you will think you are eating the real thing!

150 g Hazelnut meal
60 g Macadamia, ground
40 g Vanilla whey protein, sugar-free
1 tbsp Psyllium husk powder
2 tsp Baking powder
1 tsp Herbes de Provence
1/2 tsp Himalayan salt
6 Organic eggs

Line a 20cm loaf pan with parchment paper. Add all the ingredients in a medium bowl. Stir with a spoon until smooth and well combined. Pour the batter into the prepared loaf pan and set aside to rest for 20 minutes.
Preheat the oven to 180C/350F. Bake the loaf for 35 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Remove from the oven and cool slightly. Turn out onto a wire rack to cool completely before slicing.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Beef Liver Pat� with Pistachios

Beef Keto Nuts and Seeds

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http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

Pat�	Topping
500 g Beef liver, sliced 50 g Ghee or butter 2-3 Shallots, diced 30 g Ginger, peeled and thinly sliced 1 tbsp Brandy, optional 1 tsp Pink sea salt 1 tsp Mixed peppers (green, white, black and pink) Large pinch of nutmeg 5-6 Sage leaves 100 ml Heavy cream	4 tbsp Ghee or butter 1 tsp Pink peppercorns 2 tbsp Pinenuts 1 tsp Hemp seeds

Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
Pack into small serving dishes, then cover and refrigerate for 15 minutes.
Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Warm Beef Heart Salad with Herbed Vinaigrette

Beef Keto Salads

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http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Beef heart is an inexpensive and flavourful meat that does not taste like organ meat, but rather like a lean cut of steak. It is more dense with a higher nutrient content and additional protein. Beef heart contains all essential amino acids, zinc, selenium and phosphorus. It has more than double the elastin and collagen than other cuts of meat and a highly concentrated source of coenzyme Q10. The beef heart is versatile and easy to prepare. It does well to either quick stirfry or long stewing.

	Vinaigrette
800 g Beef heart, trimmed and cut into strips 3 tbsp Ghee or as needed 1 clove Garlic, minced 1 pc Fresh ginger, thinly sliced Black salt or regular sea salt as needed Freshly milled tri-coloured peppers to taste Pinch of arrowroot starch	3 tbsp Red wine vinegar 3 tbsp Olive oil 1 clove Garlic, minced 1/4 tsp Black salt 1 tbsp Parsley, chopped Bell peppers, radicchio, Belgium endive, as needed

Trim the beef heart by removing all of the spongy and artery looking things from the heart. Slice or cube if desired.
On a large skillet, heat over medium- low heat and add in the ghee. Once the ghee melts, add in minced garlic. Stir briefly. Add in sliced beef heart and ginger. Cook for 5 minutes or until the meat is medium rare (or longer if you want it a little more cooked). Season with black salt and freshly milled peppers, then add in the arrowroot starch. Swivel so that the starch circulates and is blended to thicken the meat.
For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the remaining herbs.
Arrange the bell peppers, radicchio and belgium endive on plates. Top with some stirfried beef heart slices and drizzle some vinaigrette over. Serve immediately.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Pemmican

Beef Keto Nuts and Seeds

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http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Pemmican, created by Native Americans and adopted by European explorers of the New World, is a concentrated blend of fat and protein from lean, dried meat (usually beef nowadays, but bison, deer, and elk were common then) which is crushed to a powder and mixed with an equal amount of hot, rendered fat (usually beef tallow). Sometimes crushed, dried berries and nuts/seeds are added as well. However, the more additional ingredients you add, the less shelf stable the pemmican becomes. If you wish your pemmican to be shelf stable and last for years, go with meat and fat only.

Packed with calories and nutrition and long shelf life, pemmican is often called the ultimate survival food. The word �pemmican� is derived from the Cree root word 'pimi' for 'fat' or 'grease'.

The pemmican can be stored in airtight containers without refrigeration in a cool, dark and dry place. If made and stored properly, it can last for years or even decades. Modern types of pemmican with extra add-ins are best kept in the freezer.

1.2 kg Beef shoulder roast, grass-fed if possible
1 pound Beef suet, grass-fed if possible
2 tbsp Hemp seeds, optional
2 tsp Black salt, optional

Place the beef roast in the freezer for a few hours, allowing it to firm up. If it is frozen, partially thaw it out. Use a sharp knife to cut it into long, thin slices.
Place the slices either in a dehydrator or an oven that can be set at 65C/150F. It takes about 15 hours to thoroughly crisp the meat strips in my dehydrator. If you use oven, crack the oven door to prevent moisture buildup.
Place in your food processor to powderize the dried meat. Turn the powderized meat in a large bowl and add in hemp seeds and black salt, if using.
Render the beef suet in a skillet over very low heat. Stir the fat as it rendered out, and watch closely so that it wouldn�t burn. When the fat stops bubbling, the rendering is done.
Mix the fat slowly with the meat, allowing the dry mixture to soak it up before adding more. You might not need all the fat. If pouring too much too quickly, just add some almond powder or coconut flour to firm it up. I divide the mixture in 6 muffin cups, but you can just shape them in balls or bars. It is best to store pemmican in a cool, dark, and dry place, inside an airtight container or a container that will not attract moisture.

http://schneiderchen.de | � 2018 | http://angiesrecipes.blogspot.com

Spinach Pesto and Cheddar Stuffed Mushrooms

Cheese Keto Nuts and Seeds Vegetables

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http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

For a quick and easy entree, try these flavourful stuffed mushrooms with one of kitchen essentials - Pesto, homemade or storebought and Cheddar cheese. Field mushrooms have an intense, robust flavour and a dense, meaty texture which make them a perfect container for the recipe, but flesh tomatoes would work just as great.

	Spinach Pesto
4 Jumbo field mushrooms 60 g Kerrygold Cheddar dices	70 g Baby spinach leaves 30 g Toasted pine nuts 30 g Parmesan, grated 2 Garlic cloves, crushed 60 ml Olive oil Black salt & freshly ground black pepper

To make the spinach pesto, place the spinach, pine nuts, Parmesan, garlic and oil in the bowl of a food processor and process until well combined. Taste and season with salt and pepper.
Preheat oven to 200C/400F. Trim stems from mushrooms. Spoon the prepared pesto onto the mushrooms and top with Cheddar. Bake for 25 minutes or until mushrooms are tender and cheese is melted.

http://schneiderchen.de | � 2019 | http://angiesrecipes.blogspot.com

easy booking

Kamis, 19 September 2019

Homemade Sauerkraut in a Jar

Keto Hazelnut Chocolate Chip Cookies

Dairy-Free Keto Bread with Herbes de Provence

Beef Liver Pat� with Pistachios

Warm Beef Heart Salad with Herbed Vinaigrette

Pemmican

Spinach Pesto and Cheddar Stuffed Mushrooms

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