You won't find recipes for steak with salad or an amazing salad with turkey breast here. If you don't know how to cook a steak, you can go allrecipes.com or similar. They have 13,000 steak recipes. (Unbelievable, isn't it? I wonder if they're all different?) Also, I don't really find it helpful to copy recipes from somewhere and just leave out the potatoes.
I trust my readers' creativity, so most of the recipes I've shared here are specifically low-carb and should be a jumping-off point for you to develop your own low-carb kitchen. They are mainly about how to create satisfying low-carb versions of traditional foods like bread, and also how to satisfy your sweet tooth on a low-carb diet. In addition, we've tried to include tips for dealing with special low-carb ingredients like almond flour or gluten.
Almost-Traditional Lamb Pudding
Published on: Oct 28 2012, 18:49
A few years ago I traveled to Nottingham and the English Midlands on business. Naturally I wanted to experience traditional English cuisine, but it wasn't easy - almost all the restaurants were serving Indian or Italian food, or at least English versions of them. I finally found an old inn called the Royal Children, and ordered the most exotic-sounding item on the menu: "Lamb pudding!" In the Midlands, the word "pudding" is used for a variety of dishes. It always describes foods with a consistency…
Almond Tree Cake
Published on: Nov 17 2012, 19:28
Baumkuchen, or "tree cake," is a classic German dessert. It's easy to make but infamous for its calories. Since we're not worried about calories as long as there are no carbs, we can snack on it with enthusiasm and pleasure. We used almond flour for the batter and decorated the cake with almond brittle, so we've named our version "almond tree cake". Almond Tree Cake Dough: 250 g_(10 oz)almond flour (de-oiled) 125 gground almonds 150 g_(6 oz)gluten 250 g_(10 oz)butter 3 dspsweetener 6…
Albondigas
Published on: Oct 28 2012, 20:29
Meatballs are meatballs are meatballs. Or so you might think - until you've had albondigas. A Spanish chef taught me his secret: it's in the sauce. And not just because the sauce tastes good. Albondigas are actually prepared in very little sauce. At first this was hard for me to believe. If a sauce is good, I want to use a lot of it. But a very small amount of intensely flavorful sauce makes the difference. It creates an exchange of flavor between the meatballs and the sauce, making albondigas…
African Dumplings
Published on: Feb 03 2013, 22:00
I admit it: there's actually nothing African about these dumplings. The coconut is from the Dominican Republic, the bamboo shoots from China, the orange from Spain, and the marzipan (a mixture of ground almonds and rosewater) from the city of Lubeck. And dumplings, of course, are about as German as it gets. Furthermore, they're seasoned with Christmas spices. In spite of all this, the dumplings reminded me of an African dish that I enjoyed once: the mild sweetness mixed with a colorful bouquet of…
"Potato" Salad
Published on: Oct 01 2012, 20:49
"The fattest farmer eats the most potatoes." At least, that's how it went with the farmers of old. Since we didn't want to give up the wonderful Upper Hessian potato salad we grew up with, we've devised a tasty and very similar salad - with turnips! At this year's New Year's Eve party, we put a bowl of this salad on the buffet without saying anything. The experiment was a success. It was one of the only salads to be eaten up entirely (which speaks for itself). While we were eating some, a…