Category Archives: #Recipe

Spabbit’s Onion Bhajis

img_4777These Bhajis are super easy & quick to make, using little ingredients, and are fantastic when served with a little salad, and Spabbit’s Mint Sauce.

Sometimes I’ll whip up a batch as a quick spicy snack – so easy and cheap to do – I’ll never buy them from a takeaway again!

Ingredients

  • Oil for frying
  • 2 Onions
  • 80g Gram Flour
  • 2 tsp Tandoori Masala
  • 1/2 tsp Hot Chilli powder
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Mustard powder
  • 1 tsp Paprika
  • 1 tsp Cumin
  • Splash Lemon Juice
  • 50 ml Water

Method

Heat the oil to maximum temperature, either in a deep pan, or in a fryer.

Whilst the oil is heating up, chop the onions into whatever size lumps you like, think smallish chunks or slices. In a large mixing bowl, mix together all the other ingredients bar the water.

Throw in the chunks of onion, and ensure they’re thoroughly coated. Gradually add the water and mix, eventually when mixed well and all the water has been added, the lumps should be sticking together with a gooey batter coating.

Take a tea-spoon at a time of the mixture and drop in to the hot oil. Make sure the oil is deep enough for the bhajis to float around during cooking. Stir around / flip over during cooking to ensure they’re all cooked evenly. Cook for around 3 minutes, or longer depending on the size. Take out and drain on paper-towel.

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Spabbit’s UK Indian-takeaway Mint Sauce.

img_4662For years now, I’ve been after a recipe to exactly replicate the sweet tasty sauce you typically get when ordering from an Indian Takeaway in the UK – the stuff is delicious, and I often found myself ordering more than I needed, just to feast with afterwards.

The sauce is great – you can have it with Indian food, such as bhajis or Samosas, or just as a dip for some tortilla chips (I’ve done that one more than once!)

The best thing about this – it’s cheap & easy to make. This recipe will make 1.2 litres of sauce, or 12 of those little containers you get from the takeaway 🙂

img_4656Ingredients

  • 1 KG natural yoghurt (NOT Greek-style!)
  • A small jar (230g) of Mango Chutney
  • 2 heaped tbsp Concentrated Garden Mint (NOT mint sauce!)
  • Around 30ml of Lemon Juice
  • 8 tsp Granulated sugar or sweetener (Vary to taste)
  • Food colouring to preference

Method
Blend / liquidise the Mango Chutney until there are no lumps. Measure out all of the ingredients into a mixing bowl, then mix well using a hand whisk – pour into containers, seal and refrigerate until needed. I always go by the use-by date of the yoghurt as a guide as to how long this will last in the fridge.

If you find that the sauce is too thick – you can add some milk to thin it out a little.

Enjoy!

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Spabbit’s Lamb Samosas

imageThese Samosas are my first attempt, and I have to say I pretty much nailed it 🙂 Whoever says you need filo pastry is just wrong – they work fine with a basic pastry, the same as you’d use for a stuffed paratha.

This recipe will make around 8 to 10 large samosas, depending on the size you want of course.

Ingredients (For the filling)

  • About 50ml Ground Nut Oil(For frying)
  • 2 Large Red Onions (Finely Chopped)
  • 1 Large handful of frozen peas
  • 500g Minced Lamb (I used frozen)
  • 2 tsb Crushed Garlic
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Hot Chilli Powder
  • 1/2 tsp Cayenne Pepper Powder
  • 1/2 tsp Mustard Powder
  • 2 tsp Cumin Powder
  • 2 tsp Garam Masala
  • 1 tsp Onion Powder/Granules
  • 1 tsp MSG
  • 1 tblsp Tomato Purée
  • 40ml Lime Juice

Method (For the filling)

Fry the chopped onions and pepper in the oil, with the Turmeric and garlic until cooked. Chuck in the peas around half way thought the onions. Add in the Lamb and continue cooking until browned. Throw in everything else, starting with the dry spices, and mix well, continuing to fry until you’re happy with the consistency – with the minced lamb, the more you fry it, the finer it will become.

You could also throw in some veg such as mashed potato to bind the mixture together a little more – as I was aiming for a mainly meat product, I skipped the additional veg.

In the second batch I made, I had a flash of pure genius, and added a small quantity of grated cheddar, and a little cream cheese (For this quantity, it would be about 50g or 1/6 a 250g tub). The cheese worked amazingly well, binding the filling together without really impacting on the flavour – who says you need spuds? 🙂

Ingredients (For the pastry)

  • 250g plain flour
  • 1/2 tsp salt
  • 2 tbsp Ghee (Or soft butter)
  • Around 50ml Water

Method (For the pastry)

Place flour and salt in a bowl, mixing well. Make a well in the middle, add the ghee, fold over, make another well and add around half the water. Fold over and mix / kneed the mixture, adding the water a little at a time, until it forms a smooth elastic dough. Tip out the dough onto a lightly floured surface and kneed some more until very smooth.

Cover the dough with an upturned small bowl for around half hour.

Divide the dough into balls roughly golf-ball sized, leave stand for around 10 minutes or so.

One at a time, press the balls out into a circle shape, and roll out until thin enough that you can almost see through them. When rolled out, the circle should be around 20-25cm across. If you feel the need, you can put a plate over the top and cut a circle, but with practise you’ll be able to do it easily enough.

You can make the circles as large or as small as you want, depending on the size of samosas you’re aiming for.

Method (For combining / cooking)

Cut the circle in half, and on the lower quarters of each half, lightly wet the outside edges (A finger dipped in water does the trick). Place a large spoon full of the mixture onto the pastry, then fold over, pressing the wet edges together to seal them. With practise you’ll know more exactly how much filling you can get away with shoving in there. Press down on the edges to seal the samosa.

You can also seal one outside edge and form a cone in your hand to fill these, personally I’ve found the spoon on and fold over approach easier.

Using a pan with around 2 inches of oil in, or a deep fryer, fry the samosas until golden brown; as they float, you’ll need to carefully turn them over a couple of times during cooking to ensure that both sides cook. If you get a large hole in one, quickly remove and discard, as it will be essentially ruined, and make the oil spit!…

Drain the cooked samosas on some kitchen paper to absorb any additional oil.

Serve on their own, or as part of a meal with some mint yoghurt dip!

Spabbit’s Sweet’n’Sour Hot Curry

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The flavour of this curry is targeted to land somewhere between a Dhansak and a Pathia, a hot and sweet hit with a slightly sour finish.

All the measures are, of course, approximate – any good cook knows a pinch of this and that to taste makes for the best outcome.

Ingredients

  • 50ml Ground Nut Oil
  • 2 Large Red Onions (Finely Chopped)
  • 1 Large Red Pepper (Finely Chopped)
  • 2 Chicken Breasts, (Cut however you want)
  • 2 tsb Crushed Garlic
  • 1/4 tsp Salt
  • 1 tsp Turmeric Powder
  • 1/2 tsp Hot Chilli Powder
  • 1/2 tsp Cayenne Pepper Powder
  • 1/2 tsp Mustard Powder
  • 2 tsp Cumin Powder
  • 2 tsp Onion Powder/Granules
  • 1 tsp MSG
  • 1 tsp Garlic Powder
  • 1 tblsp Tomato Purée
  • 40ml Lime Juice
  • 3 tsp Splenda (Or sugar)
  • 500ml Chicken Stock
  • 1 Tin (400g) Chopped Tomatoes

Method

Fry the chopped onions and pepper in the oil, with the Turmeric and salt until cooked. Add in the chicken and continue cooking until browned. Throw in everything else, starting with the tomatoes, and mix well. With the chicken stock, add this gradually until you’re happy with the consistency, although you might add more as cooking progresses. Simmer for around an hour, that way the flavours will pop, and the chicken will melt 🙂

I normally throw in some garlic flakes as well, but there again, I am a garlic freak!

Another LCHF meal idea!

imageI’m back on the LCHF (Low Carb, High Fat) diet this week, and whilst not bored of the usual recipes, I’m always looking to put a twist on an existing meal, after all a boring diet is one which you won’t end up sticking to.

People are always looking for carb substitutes, but nothing quite hits the spot, so I decided to go the other way, also away from the usual salad – as I don’t know about you, but I do tend to get a little bored with the same accompaniments all the time. Bring on the roast peppers, onions, and tomato tossed in a little salt, pepper and some olive oil – just toss the roughly chopped onions and peppers in the salt & pepper, drizzle lightly with the oil, and roast in the oven for around 40 to 45 minutes at 180 degrees centigrade. For the tomato, just cut in a x shape, not all the way down, and drizzle with some oil, placing in the same pan to roast. Some people prefer to cover the roasting pan with foil and then uncover for the last 10 minutes or so, but I’ve never bothered, and they come out just fine for me. You can also sprinkle some marjoram, or perhaps oregano on top for some extra flavour.

The burger… Well either make your own, or carefully choose a burger with a high meat content – 94% or above. Top with a little black pudding and some grated mozzarella & mature cheddar mix. There you have it, a burger feast which is low carb, healthy and most importantly very tasty and different 🙂

Yes, I know there are some carbs in peppers, tomatoes, onions, and black pudding, however this is low carb, not no carb!

Recipe: Cheesy Tandoori Stuffed Peppers

imageThis recipe is a twist on the Triple Cheese Tandoori Mushrooms, almost the same, however using a little twist of tomato and way more garlic Can you have too much garlic?.

This recipe lists between 2 and 4 medium / large peppers for filling – What I tend to do is make a load of filling, and if I don’t use it all, freeze it for next time, as it’s easy to defrost and fill some peppers to pop in the oven. One stuffed pepper per serving. If you’re not adhering to LCHF, then you could serve with some rice. 🙂

(This is a #LCHF Low Carb, High Fat dish)

Ingredients

  • 2 Large red onions, finely chopped
  • 1kg Minced Beef (80/20)
  • 2 tblsp Tandoori Mix (Click for recipe)
  • 3 tsp Garlic Paste
  • 100g Tomato Paste
  • A fair sprinkle of garlic flakes
  • Chilli Powder or fresh chillies to taste
  • 1 Large chopped tomato
  • 100g cream cheese
  • Between 2 and 4 medium / large peppers to stuff

Method

Fry the minced beef, onions, chillies (If you’re using fresh), and garlic until done; about 10 minutes before the end of the cooking, add in the tomato, tomato paste, and spices. Just as you’re reaching the point where you think it’s cooked, add in the cream cheese and stir until all mixed in.

Slice some peppers in half, and fill with the mixture, topping with cheese. The cheese I use is called Five Counties, and has Derby, Red Leicester, Cheshire, Double Gloucester, and Cheddar – this makes for a wonderfully coloured dish 🙂

Cook in a pre-heated oven at around 180 degrees centigrade for around 35 to 45 minutes – the peppers should be soft, but not collapsing. An important tip for this dish is to join the peppers together with cocktail sticks before placing in the oven – this will ensure they don’t fall over during cooking, spilling their contents everywhere!

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Recipe: Tandoori Chicken

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This Tandoori chicken dish is super easy to make, and only takes around 10-15 minutes prep in total. You may have had something like this from an Indian Takeaway, maybe labelled as a Shashlik (Although that is cooked slightly differently), however probably down simply as Tandoori Chicken.

Serves 2. Don’t be put off this recipe for marinade times, you can do anything from 1 hour to 24 hours, obviously the longer the marinade the better, but don’t be pressured into thinking it has to be an age, it doesn’t!

(This is a #LCHF Low Carb, High Fat dish) – Depending on what you serve it with!

Ingredients

  • 2 Chicken Breasts
  • 2 Red Onions (Large)
  • 3 Peppers, assorted colours
  • 2 Tomatoes (Large)
  • 2 tsp Garlic Paste
  • 3 tblsp Lemon Juice
  • 3 tblsp Greek-style Yoghurt (I use Fage brand)
  • 3 tblsp Tandoori Masala powder
  • Chilli Powder or Cayenne Pepper to taste
  • Salt / Pepper
  • Olive Oil to drizzle
  • Marjoram (Dried) to sprinkle

Method

For the veg (OK, some of it is fruit, if you wanna be pedantic!)

With the veg, do this around 15 minutes before you need to put it in the oven, i.e. whilst the oven is warming up to 200 degrees centigrade.

Cut the tops off the peppers, as usual, remove the seeds etc, then slice into nicely sized lumps, depending on how large you like ’em; personally, I slice into quarters, then each quarter into thirds. The onions, chop up into halves, and then each half into quarters.

Place all the veg, bar the tomatoes, in a large bowl, liberally grind some salt / pepper and toss until coated to your own preference. Drizzle with olive oil, toss again to ensure a good coating.

Place the veg in the bottom of a high sided roasting tin, which you’ve lined with foil (Or use a disposable foil tray), sprinkle with some marjoram.

With the tomatoes, slice in an x-shape , not all the way through, place in the pan with the veg, and drizzle with oil.

For the chicken

Mix together the Lemon Juice, Yoghurt, Garlic, Tandoori powder, Chilli Powder or Cayenne Pepper (If required).

Slice the chicken breasts at a slight angle, again not all the way through. Place them in a flat dish, and cover with the marinade, making sure that you get some into the slices you’ve made. Leave to marinade for as long as you can, not forgetting to refrigerate during this process.

Cooking

Place the marinaded chicken on top of the veg in the roasting tin, as pictured below, then simply place in the middle of the oven at 200 degrees centigrade for 45 minutes to an hour. Around half way through cooking flip the chicken over, then 10 minutes from the end, flip again.

Serve 🙂 Don’t forget to check out the other recipes available in the Recipe Page

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Recipe: Creamy Garlic Chilli Lime Chicken

imageWhere do I start with this one!? This is a recipe of two halves which complement each other perfectly. Depending on how you serve this, it can be a LCHF dish.

On one half you have perfectly seared and cooked butterfly chicken, and on the other a creamy zesty sauce. I suppose you could do this with chicken pieces, or bashed-flat chicken breasts, but I thought the butterfly style would be best!

Ingredients For the chicken…

  • 2 Chicken breasts, butterfly cut
  • 2 tsp Garlic Paste / Crushed Garlic
  • 1 tsp Chilli Lime Flavouring
     (If you can’t get this, use some lime juice and chilli flakes)
  • 1 tsp Pimentón
  • 4 Drops Liquid Smoke – optional
     (You can buy this from deli shops)
  • Olive Oil – enough to coat the chicken
  • A little chopped fresh parsley

Ingredients For the sauce…

  • Around 40g Salted Butter
  • 1 Half a red onion, very finely chopped
  • 4 tsp Garlic Paste / Crushed Garlic
  • 1 tsp Chilli Lime Flavouring
     (If you can’t get this, use some lime juice and chilli flakes)
  • 1 flat tsp Mustard powder
  • Salt to taste
  • 1 flat tsp MSG – Optional
  • 3 tsp Lemon or Lime juice
  • 200ish ml Chicken Stock
  • 3 tlbsp Extra Thick Cream
  • A little chopped fresh parsley

Method for the chicken

Mix the oil, garlic, chilli & lime flavouring, pimentón and liquid smoke together in a small bowl.
Butterfly cut the chicken, and brush on the oli/garlic mixture.
Using a hot griddle or Teppanyaki grill, cook the chicken until done, as pictured below. Towards the end of the cooking, sprinkle on some fresh parsley, not so much for flavour, but more for looks, you can flip the chicken and cook on the parsley.

You could just bash the breasts out, until they were the same thickness all over, however as said I just prefer the butterfly cut, does the same thing, but doesn’t break down the chicken so much whilst ensuring it cooks evenly. A tip with this one is to pre-heat the grill on maximum, searing the chicken on both sides before turning down slightly and finishing it off.

Method for the sauce

Fry the onion and garlic in a medium pan until done, add in the other spices, lemon / lime juice, leaving out the parsley. Add in the chicken stock and mix well, simmer down / reduce a little, say for around 10 minutes.
Turn down the heat to minimum levels.
Add in the extra thick cream and mix in well. Keep on a minimum heat. DO NOT LET THIS BOIL.
Throw in the chopped parsley, mix well.
At this point in time, the sauce should be barely pourable – if it’s too runny, cook off some more, again be careful to keep this from boiling.

If you taste the sauce half way though, you’ll probably think it’s a bit too zesty, but don’t panic – the cream will dampen down the flavour whilst adding so much lovely texture.

… Serve with whatever you use – in the example I used some new potatoes, but you can use anything; if you want to keep this an LCHF dish, don’t use carbs alongside 😉

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Recipe: Double Cheese Garlic Chilli Mushrooms

IMG_3192A dirty and quick dish to prepare, but will add something out of the ordinary as a side, or part of a meal; you could even use them as a starter.

On their own, the mushrooms are compatible with an #LCHF (Low Carb, High Fat) diet, and are vegetarian. I decided to be bad when I had ’em, and served with some spiced fries, and deep fried jalapeños stuffed with cream cheese… Mmmmmm! 🙂

Ingredients

  • 4 Large Flat Mushrooms, with the stems removed
  • Around 50g Unsalted Butter
  • 2 tsp Minced/Crushed Garlic
  • 1 tsp Harissa Powder (Or paste)
  • 1/2 tsp Pimentón (A little more to sprinkle on top as well)
  • 50/50 Mix of Mature Cheddar and Mozzarella (Grated) to top
  • Salt & Pepper to taste
  • Olive Oil

Method

Melt the butter, mix in the herbs, spices and garlic.
Remove stems from the mushrooms, chop the stems finely, mixing them into the butter/garlic/spice mixture to form a coarse paste.

Brush the mushrooms with Olive Oil and place onto a foil covered baking tray.
Spread the paste evenly over the shrooms, and top with the cheese mixture.
Sprinkle a little Harissa, and some pepper over the cheese topped mushrooms.

Cook in a preheated over at 180 degrees centigrade for around 20-25 minutes until done 🙂

Some thumbnails of the process below, click for the full size images…

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Recipe: Sweet Minty Kashmiri Yoghurt Dip #LCHF

IMG_3119This is a #LCHF Low Carb High Fat Recipe for Sweet Minty Kashmiri Yoghurt Dip – this is the kind of minty / spicy sauce / dip you get served in Indian Restaurants. It’s VERY addictive, and can be served with anything you like – in the LCHF vein, this would of course, be salad, or maybe bacon? 😉

The quantity here makes two portions – the yoghurt tub is 170g. This is a very simple yet effective recipe, and would be very easy to scale up, if needed.

Ingredients

  • 1 170g pot of Greek style Yoghurt (I use Fage brand)
  • 1 tsp Patak’s Kashmiri Masala Paste
  • 1 heaped tsp Dried Mint (Or fresh if you have available)
  • 1 level tsp Splenda

Method

Simply mix everything together until well blended.

With this recipe there are a couple of adjustments you can make. For example, if you wanted this more of a pouring sauce, not a dip, add cream or milk. The flavour can be balanced out by varying the amount of Kashmiri Masala Paste etc…

Why is this LCHF? It’s not, and it is… It’s not as there isn’t going to be that much fat in this recipe, unless you add cream etc; however it does fit in with an LCHF diet in that the portion should contain around 4g carbs (Even when I’m down to 15g carbs a day, this would fit into my diet).  I have an as yet untested theory that you could substitute the yoghurt for full fat mayo, however I think you’d have to increase the other ingredients as the mayo would mask the stronger flavours a little more…

Be careful when you buy the yoghurt though, various brands can have a lot more added sugar than others, Fage is very good, which is why it’s the only one I use.

Details for the ingredients below:

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Recipe: Triple Choc-chip Cookies

IMG_3105This recipe makes the perfect cookies, so good that whenever I’ve made them, I’ve been accused of trying to pass off commercially made cookies as my own! Make ’em today, you won’t be disappointed 🙂

Ingredients

  • 380g (13oz) Self Raising Flour
  • 225g (8oz) Caster Sugar
  • 175g (6oz) Unsalted Butter
  • 100g (4oz) Milk Choc Chips
  • 100g (4oz) White Choc Chips
  • 75g (3oz) 70+% Coco Dark Chocolate
  • A few drops of Vanilla Extract
  • 1/3 tsp Baking Powder
  • 2 Large Eggs

Method

Chop the butter up into lumps, also do this for the chocolate. Melt them together on a LOW setting in a microwave oven or in a pan on the hob, until they’re both liquid and mixed well.

Mix everything (Save for half of the flour) together, when everything is mixed well and the choc chips are evenly distributed, add the other half of the flour and continue to mix until you’re left with a smooth dough apart from the choc chips that is!

(Make sure the butter/chocolate isn’t too hot or your chocolate chips will melt when everything is mixed together!)

Place the mixture in the fridge for 20 minutes to half hour, and whilst the mixture is cooling, heat the oven to about 160 degrees centigrade.

Remove the dough from the bowl and divide into about 36 equal balls (I pat the thing out into a flat sausage shape and cut bits of mixture off, rolling into balls).

Put the balls about 5cm apart on (Non-stick) baking trays, I normally flatten the tops a litte, and bake in the preheated oven for about 11 minutes at 160 degrees centigrade.

NOTE: All ovens are slightly different, you may need to experiment with the right combination of heat and time to bake your cookies correctly – the times I use are for my electric fan oven!

The cookies will be done when they’re firmish to the touch and browning at the edges.

Remove from the tray and place on a wire rack to cool.

When cool, remove to an air tight container to keep the crunch inside 🙂

Recipe: Garlic Fried Rice

This recipe will give you home made Garlic Fried Rice, and if you practise it a few times, it will be better than anything you could have from a take-out or (most) restaurants. You can also vary the recipe, for example leaving out the garlic and adding some chilli-oil 🙂

Ingredients

  • One full mug of uncooked rice
  • 4 to 5 Cloves of garlic (Or more!)
  • 2 tbsp Toasted Sesame Oil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp MSG (MSG More Info)
  • 1/4 tsp Salt
  • 1/3 tsp Freshly Ground Black Pepper
  • 2 Large Eggs
  • 30 – 40ml Ground Nut Oil
  • Soy Sauce to taste

Method

Boil the rice until cooked (I use Basmati rice, which cooks on the boil in around 7 or 8 minutes). Rinse off in cold water, leaving in a cold pan of water for a few minutes, drain.

Mix the MSG / Garlic Powder / Salt / Pepper together.

Beat together the two eggs and most of the salt / garlic powder / pepper mixture, plus the Toasted Sesame Oil.

Crush / finely chop the garlic cloves.

Heat the Ground Nut Oil on a high heat until almost smoking.

Add the drained rice and crushed garlic, stir fry for 1 to 2 minutes.

Push the rice aside in the pan, pour in half of the egg mixture directly in to the space you’ve created in the pan / wok (I normally use a non-stick flat bottomed wok), half over the rice.

Leave the pan alone until the egg on the bottom forms an omelette, slice and then continue to stir fry for a few minutes, adding the remaining Salt / Garlic Powder / Pepper mixture.

You can add in some peas, or spring onions, or whatever you like at this stage, it’s all good 🙂

Add soy sauce at this stage to taste.

Recipe: American Style Pancakes

IMG_3104This recipe is the classic for American Style pancakes, which are more luxurious than the thin, wrap around, British idea of pancakes. I love having them with Maple Syrup and Ice Cream 🙂

Ingredients

  • 225g Plain Flour
  • 1 Heaped Tsp Baking Powder
  • 1 Level Tsp Salt
  • 1 Tblsp Caster Sugar
  • 2 Large Eggs
  • 30g Butter or Margarine
  • 300ml Milk

Method

Combine all ingredients in a plastic jug.
Using an Electric Hand Blender, blitz until smooth.
Add more flour if too runny, more milk if too thick.

Heat a non-stick frying pan to a medium heat. pour in some mixture, size the pancake as you wish… When bubbles form on the upper side (20 seconds ish), flip the pancake over and cook for about 20 seconds on the other side – you’ll soon get the hang of it…

Serve with maple syrup / ice cream / crispy bacon / anything you can think of!

This is NOT an LCHF recipe lol

Recipe: Tandoori Spice Mix

This is a recipe for a Tandoori spice mixture – this is an incredibly versatile mixture which can be used in almost any way imaginable, from simply spicing something up with a massive hit of flavour, to being the sole spice ingredient in a simple curry – enjoy!

Just as an example – There’s one recipe listed for Cheesy Chicken Chilli Con Carne; if you omit the spices listed in the recipe, and put a spoon or two of this in, it changes the dish to a quick curry dish – 10 mins to prepare, 15 to cook, and you can just eat straight out of a bowl (Or with some Nann etc, if you’re not low-carbing!) 🙂

  • 2 teaspoons Ground Coriander
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Garam Masala
  • 2 teaspoons Ground Ginger
  • 2 teaspoons Paprika
  • 2 teaspoons Turmeric
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • .5 teaspoon Cayenne Pepper or Chilli Powder
  • 2 teaspoons Garlic Powder
  • 1 teaspoon MSG – (MSG More Info)

Recipe page published!

LCHF Chocolate Peanut CakeAs you may or may not have noticed, I’m quite creative in the kitchen and am always trying out different recipes for most anything I can think of, from sauces, to deserts and everything in between. Due to my diet (So far, I’ve lost over 5 stone / 30+ kg in around 6 months on this!), most of the recipes are #LCHF, Low Carb, High Fat.

Please go look – the Recipes are linked from the top menu on the site, or here, and will of course be updated when new ones become available.