Tag Archives: sugar

Coconut, Ginger and Lime Crème Brûlée

22 Jun

CB Square2I love my family and friends and my favourite thing in the world is cooking for the people I love. Sometimes however,  and before I hear any protests, I do appreciate this is through no fault of their own,  they make it a near impossible task.  I mean honestly, what can you make for dessert for a bunch that have among them the following dietary no-nos: lactose, gluten, any form of cheese and no meat whatsoever?  So, no cheese cake, no gelatine based desserts,  no ice-cream, no cakes or pies or tarts or cookies – which pretty much destroyed all the usual tricks I can quickly pull from my hat.

Secret confession time? I love challenges like this – and so to the internet to find solutions. Thanks to Tom Aikens for this amazing little number, which I’ve tweaked ever so slightly. I’ve used Asian flavours because we were having an asian inspired Barbecue,  but this is one of those wonderful desserts where the only flavour limit is your imagination – I think we’re doing a salted caramel one next or maybe one inspired by the Waterside Inn with pistachios.

CB INGTo start take:

  • six egg yolks
  • the zest and juice of one lime
  • a piece of ginger about the size of your thumb (ish)
  • 75gm golden caster sugar
  •  extra golden caster sugar for the brûlée
  • 500ml lacto free cream (if you aren’t lactose intolerant use double cream)
  • 125ml whole lacto free milk (if you aren’t lactose intolerant use whole milk)
  • 2 tsp of coconut flavour

CB Grated Ginger and Lime ZestHeat the oven to 160°C and finely grate the zest off of your lime and grate the ginger.

CB, Cream,  Milk, lime and gingerAdd the milk, the cream and the grated lime zest and ginger to a small sauce pan and slowly heat over a low flame.

CB Eggs, sugar,  coconut and limeJuice the lime and then place the lime juice,  the egg yolks,  (save the whites for marshmallows or meringues) the caster sugar and the coconut flavour into a large bowl (or the bowl of your mixer) and whisk until pale and fluffy.

CB Eggs mixedOnce your egg mixture looks like the one above check on your milk/cream mix – it should be just shy of boiling.

CB Strain CreamStrain the milk and cream mixture to remove the ginger pulp and lime zest – you want the crème to be smooth and creamy to contrast with the crunchy brûlée and if you leave the ginger and lime in,  it will just be gritty. Pour the strained milk/cream mix on to the egg mix and whisk the two together.

CB Unbaked Boil your kettle and fill a large,  flat bottomed, oven proof dish so that the water is about 1.5 cm deap.  Place the egg/cream mixture into your ramkins and place the ramkins into the oven proof dish. Place the dish into the oven and bake for about 45 minutes.

CB BakedThe tops of your custards should still have a slight wobble, BUT they SHOULD NOT be brown *blush*, but if they do brown a little, don’t panic, the brûlée will cover any errors.  Place the custards in the fridge for at least two hours or if you like to prepare ahead, overnight.

CB dust with sugarWhen you’re ready to serve dessert remove from the fridge and lightly dust the tops of your custard with a coating of golden brown sugar and then. . .

CB Blow TorchBURN BABY BURN   Lightly caramelise the sugar with a blow torch.  THIS IS THE MOST FUN EVER!  I may be a little sad.  If you don’t have a cooks’ blow torch run out and buy one now trust me you WILL thank me you can turn on the grill of your oven on to it’s highest setting and pop the dessert under the grill.  Keep an eye on the sugar and remove the moment sugar has melted.  Pop the desserts back in fridge for a few minutes to cool down and to harden the sugar and then dig in.

CB Finishing shot 2

 

 

 

 

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Salted Caramel Marshmallow Pops

9 May

Food Gawker Submission 3Sometimes when browsing the supermarket shelves (fess up, we all do it) you spot an ingredient that makes you go Oooooh, and then Hmmmm and before you know it you’re that crazy lady standing still in the aisle muttering to yourself, envisioning all the things you’re going make with your amazing new find.  I do this more than I like to admit, but that’s not the point, the point is Oooooh, look what I found.

MP FlavourThat’s right SALTED caramel flavour.  Can we all say YUM!  So salted caramel . . .  salted caramel marshmallows . . . on a stick . . . covered in chocolate.

MP INGTo start take:

  • 2 egg whites
  • 2 tsps Salted Caramel Flavour
  • 400gms golden caster sugar ( you can use white, but golden will give a more caramelly flavour and yes, caramelly is a word.
  • 400 ml cold water
  • 36 gms powdered gelatine (about 4 tablespoons)
  • 20mls of golden syrup
  • 1 tsp salt
  • icing sugar and corn flour in equal measure to dust
  • 200 gms chocolate to coat
  • salt crystals to decorate

MP Sifted SugarLine a baking dish (mine was 29cm by 24cm) with parchment paper and sift some of the corn flour icing sugar mix on the bottom.

CM Egg WhiteIn a heat proof bowl, whisk the egg whites until they form firm peaks.

MP GelatinPlace some water in the bottom of a small pot and then create a double boiler by placing a bowl in the pot.  Make sure the water doesn’t touch the bottom of the bowl.  Add 200mls of water to the bowl and sprinkle the powdered gelatine on top of the water.  Set this aside.

MP MixutreAdd the sugar,  the syrup, the salt and the water to a medium sized pot and place over a medium heat.  Bring the sugar mix to a boil and cook until it reaches 130°C,  or 266°F for those of you across the pond.  A few minutes before the mixture reaches 130°C, place the pot with the bowl of gelatine on a medium heat and warm until the gelatine has completely dissolved.  Once you’ve reached 130°C, remove the sugar mix from the heat and add the gelatine mix to it.  Be careful, the mix WILL bubble up.

MP BeatenWhisk up your egg whites one more time and then, with the electric beater still whisking, slowly pour the sugar syrup on the egg whites until it has all been absorbed. Continue whisking until the mixture thickens and resembles the mixture in the bowl above.  This should take about 7-8 minutes.

MP SettingPour the mixture into your prepared baking dish and leave to set (about 4 hours)

MP CubedSprinkle  a chopping board with your corn flour, icing sugar mix and turn your marshmallow slab onto the chopping board. Then using your sharpest knife (either oil it or coat it in your corn flour, icing sugar mix) cut your marshmallows into cubes.

MP Melted ChocolateMelt your chocolate, either in a microwave or in a bowl over a pot of just simmering water.

MP DippedStick a cake pop stick into your marshmallow and dunk it into the chocolate.  AVOID the temptation to pop the whole lot in your mouth at this stage.  Or maybe try just one . . . you know in the interests of quality control 😀

MP coolingOnce your pops have cooled slightly, but are still tacky, sprinkle a some salt crystals on top.  If you put them on while the chocolate is too warm they will dissolve.

MP BiteEnjoy the squishy awesomeness!

 

 

Vappumunkit/May Day doughnuts

5 May

What is it about other peoples’ food that is so much more exciting than your own?  In this spirit,  I have invited a guest blogger to share a little something from her native land.  So please rattle your keyboard keys together and give a warm welcome to Laura!

CD Finished

For whatever reason, there’s a tradition in Finland that we make doughnuts for May Day. In my family we made them ourselves every year and it was an integral part of the May Day celebrations. We followed a recipe cut from the food section of a Finnish Seura magazine, with a few tweaks of our own. I think the recipe must be at least 25 years old, maybe more. The doughnuts were often eaten with sima, a mead-like non-alcoholic drink we also made ourselves.

The recipe is easy to follow, but you should reserve about three hours to make these doughnuts, although that allows an hour for the dough to rise. It’s a big dough so you’ll get a lot of doughnuts out of it.

CD IngIngredients:

  • 5dl milk
  • 50g fresh yeast/20g dry yeast
  • 1 1/2dl granulated sugar
  • 2tsp salt
  • 8-16g ground cardamon (depending on how much you like cardamon)
  • 100g butter
  • 14-15dl plain flour
  • oil for frying the doughnuts.

Heat the milk to 37 Celsius if using dry yeast or 45 Celsius if using dry yeast. Add in the yeast, making sure that it is fully dissolved if using fresh yeast.

 

CD Warmed Milk

Whisk in eggs, sugar, salt and cardamon. Gradually add in about two thirds of the flour.

CD Mixture

Knead in softened butter and continue kneading while you add more flour.

CD Dough

The dough is done when it comes off your fingers rather than sticking to them. Cover the mixing bowl with cling film or a sheet of greaseproof paper and a kitchen towel. Leave to rise in a warm place for an hour. The dough should double in size.

CD Dough Risen

Once the dough has risen, sprinkle flour onto a clean surface or a baking mat. Scoop out some dough and cut with a knife dipped in flour to suitable chucks. Roll these into balls and set on a baking sheet to wait.

CD Dough Balls
Fill a pan with a flat base with the cooking oil and set to heat. The oil should ideally be about 2-3 inches deep. The oil is hot enough for the frying when a dollop of the dough rises to surface immediately. Depending on the size of the pan, you can cook 4-5 doughnuts at a time. To make ring doughnuts, push two fingers from opposite sides of the ball of dough to make a hole and widen it as desired. Gently lower the doughnuts into oil to avoid splashes. When the underside has turned golden brown, flip the doughnuts to cook the other side.

CD Frying

If the doughnuts begin turning dark too quickly, turn down the heat. Fish out the cooked doughnuts with a slotted spoon and set to drain on some kitchen roll. When the doughnuts have cooled for about a minute, roll them in a bowl with sugar and set them aside.

CD Golden Brown

If you’re not intending for all the doughnuts to be eaten immedialy, leave some unsugared. If you store sugared doughnuts in a plastic container, the sugar will melt. To sugar doughnuts after they’ve cooled down, pop them in the microwave for 10-20 seconds to warm them slightly and then roll them in sugar.

CD End Pic

As a variation, you could make doughnuts filled with jam. To do this, make a depression in the dough balls before cooking, insert some jam and then pinch the edges close. Be sure to do this well, though, to prevent the seam from opening during the cooking. Alternatively, you can pipe jam into cooked doughnuts. If you make doughnuts with apple jam, try adding some cinnamon into the sugar you roll them in.

The cooled cooking oil can be sieved and re-used for similar purposes.

Thanks Laura,  these were AMAZING!  Please give them a bash and please enjoy!

Mmmm Cookies

2 Feb

OM - finCookies are good for you.  No, Seriously they are! They make you smile and smiling boosts your immune system and lowers your blood pressure and it relieves stress.  Don’t believe me, look here .  The added benefits of these cookies is that they are also packed full of fruit, nuts and oats, so you see you have NO excuses for not making them.  These are also the best smelling cookies I have ever made, so if you ever need to fill the house with baking , this should be your go to recipe.

OM  - IngTo make 24 cookies take:

  • 1 cup almonds (or any nuts of your choice)
  • 100 gm of plain flour
  • 1 cup of sugar
  • 3 cups of rolled oats
  • 170 gm of butter
  • 1 egg
  • 1 cup of apricots (of any dried fruit of your choice)
  • 1 cup white chocolate chunks
  • 1/2 tsp baking soda
  • 1 tsp vanilla (essence, extract or paste)
  • a pinch of salt

OM - almondsPreheat the oven to 180°C.  Place the almonds on a baking tray and gently toast for about ten to fifteen minutes.  Allow them to cool slightly and then chop roughly into small chunks.  Toasted almonds have a much better flavour and will make a massive difference to the taste of your cookies.  While the nuts are toasting chop your apricots into raisin sized pieces.

om - creamNext cream your butter and sugar together until completely combined and fluffy. OM - vanilla

Add the egg and beat well and then add the vanilla and mix.  Scrape down the sides of your bowl and mix it again.

OM - flourAdd the baking soda and salt to the flour and fold into the butter mix. OM - oatsAdd the oats and mix well to combine. OM - chocolateThen add the toasted nuts, the apricots and the chocolate chunks and mix again.  I’m not going to lie to you, at this stage the best way to ensure everything is mixed in properly is to use your hands.

OM - ShapedOnce everything is mixed well, roll the mixture into balls about the size of a golf ball and then flatten them into cookie shapes on a lined baking tray.  If the cookie dough is being uncooperative, it helps to wet your hands with a splash of water.

OM - bakedBake in the preheated oven for fifteen minutes until golden, brown and delicious.  Leave on the tray for a minute or so and then transfer to a wire rack to cool.  Pour your self a glass of milk and smile.

Vanilla Bean Marshmallows

26 Jan

m hot chocolate

So the BH and I celebrated our wedding anniversary by eating at Gordon Ramsay at Claridge’s recently.  As much as I would love to tell you that it was over-rated and expensive, I honestly can’t.  It was perfect.  Every course was balanced and tasty and I can’t tell you when last I oohed and ahhed so much, but the thing that most blew my little mind was the marshmallow that was served with the  coffee.  It was a complete revelation.  You see, up until that amazing moment, I had only ever eaten commercially produced marshmallows AND I loved them, but I don’t think I’ll ever be able to buy a marshmallow again.   Naturally, the moment I got home, I had to try making my own and luckily they turned out to be a close facsimile of the one I had, because otherwise it would have meant weekly trips to Claridge’s and a  steady financial decline for the BH and I.  I am also hugely excited about the flavour possibilities for these lovely little morsels.  I’m thinking coffee, lemon, chocolate,  raspberry, elderflower.  Oh my watch this space.

M ingTo start take:

  • 400 gms of caster sugar
  • 50 ml of golden syrup
  • two egg whites
  • 100 gms icing sugar
  • 100 gms corn flour
  • 20 gms geletine powder
  • 400 mls of cold water
  • 10 mls vanilla bean paste

M Icing SugarSift together the corn flour and the icing sugar and set aside.

M dustingLine the bottom of a glass baking dish with parchment paper and lightly oil the paper.  Then dust the bottom and sides with about an eighth of the icing sugar/corn flour mix.

M egg whiteBeat the egg whites in a heat proof bowl until stiff peaks form.  Then add half the water to a small sauce pan and sprinkle the gelatine powder on top to allow it to bloom.

M sugarAdd the remaining water to a large pot with the sugar and the golden syrup. Stir to dissolve the sugar and then turn on the heat. Without stirring bring the sugar mix to 130ºC. You will need a sugar thermometer for this.  While this is boiling away, slowly heat the gelatine mix until the gelatine has completely dissolved. When the sugar reaches 130ºC, slowly add the gelatine mix to the sugar mix.  IT WILL BUBBLE UP, so please be careful.

M beatingAdd the vanilla to the egg whites and whisk.  Then add the sugar/gelatine mix to the egg whites in a slow and steady stream while whisking.  Once it has all been incorporated, beat the mixture until thick and fluffy. This should take about ten minutes.

M spreadPour the mixture into the pre-prepared baking dish and smooth the top with an offset spatula and allow the mixture to set for at least four hours, but preferably overnight.

M dusted 2Put a generous dusting of icing sugar on the board you’re going to turn the marshmallow mix onto.

M cutCut the marshmallow into the shape you want.  Here again you can let your imagination run wide.  Heart shaped mallows for Valentines day, Gingerbread marshmallows at Christmas.  I am going to have so much fun with these 😀

m dryingDust the marshmallows liberally with the icing sugar/corn flour mix and leave to dry on a baking rack for about half an hour.  Store in an air tight container for about 3-4 days, if they last that long.

M finished

Coffee Panna Cotta

13 Oct

So after the BH’s unabashedly MANLY blog I’ve decided to blog something softer, cooler, more elegant and decidedly more feminine:  Panna Cotta!  I adore panna cotta.  It is without a doubt the perfect way to end a meal.  It’s light, but still amazingly indulgent.  It definitely has “that wow factor” and yet it couldn’t be easier to make and if you’re on a budget it will suit your pocket without saying CHEAP.   While its direct translation, cooked cream, sounds a little bland, it is amazingly versatile.  You can mix up the flavours; lemon, vanilla, coffee, rum, chocolate, honey, lemongrass, orange, lime and hazelnut, AND you can mix up the topping; dark chocolate, white chocolate, passion fruit, raspberry, blackberry, mango, pear, pomegranate, caramel, AND you can mix up the “cream” it’s made from, double cream, yogurt, buttermilk and coconut milk.  It’s actually a little dizzying, but its versatility means that you can find the perfect dessert to complement just about any meal.  It does however, need time to set overnight in the fridge.  The downside of this is that you need to be organised enough to make it in advance and it takes up precious refrigerator space.  The upside is that you have one less thing to worry about once your guests arrive.  Here’s my coffee panna cotta.

To make six Panna Cotta take:

  • 600ml of Double Cream
  • 150 ml of milk
  • 100 gm of sugar
  • 1 sachet or 2tsps of powdered geletine
  • flavouring  – in this case, a 1/4 of coffee beans, 2 tsp instant coffee and 1Tbl of vanilla extract

For Decoration take

  • 150 gm flaked almonds
  • 150gm sugar
  • dark chocolate

Add the gelatine to the milk for about five minutes to allow it to bloom.

Put the coffee beans and the cream in a pot and bring it to the boil.  Remove it from the heat and stir in the sugar and the milk and gelatine and stir until both have dissolved.  If need be put them back on a gentle heat to achieve this. Dissolve the instant coffee in the vanilla extract and add this to the cream mixture.

Strain the mixture and carefully pour into an attractive glass.   I got mine here.

Place a piece of cling film on top of the panna cotta to prevent a skin from forming.  Allow it to cool for about an hour and then place in your refrigerator to set.

To make the brittle, toast the almonds at 180° C for about 10-15 minutes.  Prepare a baking tray, by covering it in parchment paper, then in a smallish saucepan heat the sugar without stirring (swirling is okay, but DON’T stir) until it has melted and become a beautiful golden color.  Add the almonds to the caramel and pour the mix onto the parchment paper.

Leave it to set for about 15 minutes and then break it into shards. If this is made the night before, store it in an airtight container.

Once the panna cotta has set, melt the chocolate in a bowl over a pot of simmering water and then drizzle as decoratively as you wish over the top.  Pop the panna cotta back into the fridge and just before serving add a shard of almond brittle.

Lemon French Toast with Cherry Sauce

27 May

I’m sure by now you’ve realised just how much I adore brunch.  Putting a proper cooked breakfast on the table shouts weekend, but I suppose because Monday to Friday it’s muesli, I like to show off experiment a lot more at the weekend.   Unfortunately, I had to dash out the door early on Sunday morning, so there wasn’t much too much time to muck about in the kitchen, so it had to something quick and easy, but something that still yelled weekend.   Weighing those up, it had to be French Toast. 

I had also been to a farmer’s market on the Saturday where I had foolishly bought my body weight in cherries.  Now I LOVE cherries and when I have them in the house I find excuses reasons to put them in EVERYTHING.  Now I suppose I could just have served them with the French toast, but that would hardly be blogworthy now would it?

For the sauce take:

  • 250gms of  fresh cherries
  • 1 cinnamon stick
  • 2tsp corn flour
  • 4 Tbs granulated sugar
  • 300 mls of water

For the toast take

  • 5 eggs
  • 1/2 a slightly stale loaf of your favourite bread
  • 100 ml of milk
  • 1 tsp lemon essence
  • the zest of one lemon

Pit and halve the cherries and add to a small sauce pan with the sugar and cinnamon.  Add the corn flour to the water and mix thoroughly then add to the saucepan.  Place on a medium heat and bring to the boil.  Allow the sauce to reduce until thick and gorgeously syrupy.

Slice the bread  and then beat the eggs, milk, lemon essence and zest together in a large flat bottomed bowl.  Heat a splash of oil in a frying pan and then dip the bread into the egg mixture allowing it to soak up some of the egg mix.

Fry the egg dipped bread  in the oil until golden brown and delicious on both sides and then serve with the cherry sauce.

For added awesomeness, serve with some greek yoghurt or creme fraiche. My idea of heaven is to use this.

Tear and Share Bread

4 Mar

There is something wonderfully decadent about weekend breakfasts. Especially when the day is grey and rainy and you have a full day of nothing to do stretching out in front of you. If you’re like me though, you’ve probably had your fill of full English fry ups. Don’t get me wrong, I love bacon just as much, if not more, than the next born again carnivore, but sometimes I want something a little less greasy. I also want something a little more satisfying and indulgent than muesli and this bread is the perfect balance between the two.

This is definitely a lazy morning breakfast, if you’re rushing to get somewhere it might not be the breakfast for you. It doesn’t require much work on your part, but it does need 40 minutes or so to rise and about 20 minutes to bake.

Again this is one of those wonderful recipes where you can adjust it to suit your own tastes and use whatever you have to hand. Start with

  • 1 quantity of your favourite bread dough (bought, made up from a packet or from scratch)
  • 60gm of butter
  • ¼ cup of sugar
  • 2 Tbs of cinnamon
  • ½ cup of toasted walnuts
  • 2 tsps of vanilla essence

Melt the butter in a small saucepan and add the vanilla essence. Roll the dough into a rough rectangle and then brush on the butter, leaving a space of about two centimeters on one of the long sides of the rectangle . Sprinkle on the sugar, the cinnamon and the walnuts.

Then starting on the side where the butter is brushed to the edge, roll the dough into a long cigar shape finishing on the side where you left the space.

Using a sharp knife dusted in flour cut the cigar into seven or eight equal pieces and place in a pie or spring form tin.

Cover the dough with a tea towel and leave in a warm place to rise for about 40 minutes. This is usually where I take the dog for a walk while the BH serenades me with sonorous snoring from the bedroom.

Once the dough has doubled in size, preheat the oven to about 220ºC and bake the bread for about 20 minutes.

Once the bread is baked, leave to cool for about 10 minutes then tear off a hunk and serve hot with coffee and orange juice.

Now while breakfast is all very well this also makes a great alternative to dinner party rolls. It also works as side at a BBQ (Braai) and as tea bread. All you have to do is juggle up the dough you use and filling.  In this one, I spread a layer of sun-dried tomato pesto on wholemeal dough and topped it with cheese and fresh basil. On other occasions I peal, core and chop 2-3 apples and then soften them with some butter and vanilla essence in a saucepan on medium heat for about 10 mins and then puree.  Spread this puree on the bread and sprinkle on some cinnamon.  Sprinkle the top of the rolls with sugar before baking and enjoy.  The possibilities are endless.

Tarte Tatin

5 Feb

I am constantly amazed by the number of different ways  we have come up with to combine apples and pastry.  From danishes and strudels to pies and tarts and all the crumbles, buckles, crisps and cobblers in between, we seem to have a serious soft spot for this scrumptious little pairing .  The moment the weather starts turning chilly I have a deep set need to throw some spices at apples, cover them in dough and fill the house with the smell of them baking. I definitely get this from my father.  Now sometimes I can spend the whole day mixing, chilling and rolling pastry.   On these days I’ll spend hours  macerating fruit in sugar and spices to create that perfect pie, but lets be honest, most days, like today with the snow piling up and a couple of good DVDs waiting,  I just want a quick fix.   In this instance a crumble will usually satisfy, but when friends are coming over it has to be a Tarte Tatin.  It’s just as easy to throw together, but the difference is , well, it sounds French!

So to start, take:

  • Six Apples
  • 1 Packet Puff Pastry
  • 4 Tbs of Butter
  • 150 gm Caster Sugar
  • a Splash of Vanilla
  • a Sprinkle of Cinnamon and Nutmeg
  • the Zest of one Lemon
  • 1 Stick of Cinnamon

The hardest part of making this is peeling and coring the apples.  Once this is done, turn the oven on to 180 ° C and then melt the butter in a pan.  Add all the apples and let them bubble away for few minutes. Add the vanilla, cinnamon and nutmeg and stir.  Then sprinkle the sugar into the pan and leave it to slowly melt and caramelise.  You want to finish up with soft apples and a gooey toffee sauce.

This is where I deviate from the traditional Tarte Tatin. Rather than baking it in the pan I used to caramelise the apples, I transfer it to a pie tin.  Not really sure why I do this, I just always have.  I put the cinnamon stick in the middle of the pie tin and then place the apples around it.   Then I grate the zest of a lemon over the whole lot.  This sounds like an easily skip-able step, but please don’t.  This is what brings the dish to life.

Roll out the pastry into a roughly round shape just a little larger than the pie tin you’re using.

Then place the pastry on top of the apples and tuck it in around the edges.  This can be made a couple of hours before your guests arrive and then popped in the oven while you’re eating your mains. Bake for about 25-30 mins until the pastry is puffed up and golden.  Leave it to rest for about 10 min and then run a knife around the edges of the tin.  Place the plate you’re going to serve it on on top of the pie tin and turn out the Tarte Tatin. Serve it with a sprinkle of icing sugar and a dollop of cream or custard.

So, to misquote Matt Damon,”How do you like them apples?”

This one’s for you Dad.

oh.four.one.

the port elizabeth blogger

The Banting Cook

Banting recipes – low carb, sugar free and gluten free. Banting recipes I have tried - those that have failed and those that have been a success! I am not a dietician, I'm just a gal who loves to cook banting food, and keep it as good as possible! Obviously all recommendations throughout this and other posts are not intended as an alternative, treatment, or prevention of diseases, medical treatments or advice. The reader takes full responsibility for counting nutritional information such as carbs, while trying any and all recipes :-)

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