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Recipes

Recipes

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Celeriac casserole with anchovies and creamMain courses70 min · easy

Celeriac casserole with anchovies and cream

1. Heat the oven to 200 °C. Cut 700 g peeled celeriac and 55 g onion into strips. Grease a dish with part of the 28 g butter. 2. Layer the celeriac, onion and 125 g drained European anchovy fillets in oil in the dish. Add 250 g 38%-fat cream,100 g 3.5%-fat whole milk,0.5 g black pepper and the remaining butter in pieces. 3. Bake for 50–60 min until the celeriac is tender. Rest for 10 min. Add 8 g dill and divide the whole dish and liquid into four portions.
Rogan Josh lamb curry in a deep red spiced sauceMain courses150 min · medium

Kashmiri Rogan Josh

1. Dice 800 g lamb shoulder, 55 g onion, 6 g garlic and 15 g ginger. Brown the lamb and onion in all 27 g olive oil. 2. Add the garlic, ginger, 4 g ground cumin, 2 g ground coriander seed, 4 g paprika, 1 g chilli powder, one whole cinnamon stick weighing 2 g and four whole cardamom pods weighing 1.6 g together. Lower the heat to prevent the yogurt from curdling. Gradually add 200 g plain 2.5%-fat yogurt and 400 g water. 3. Simmer covered for 1.5 hours until tender. Remove the cinnamon stick and cardamom pods before serving. Salt and divide all meat, sauce and fat into four portions. No rice or bread.
Lemon herb chicken with roasted asparagusMain courses40 min · easy

Lemon herb chicken with roasted asparagus

1. Heat the oven to 210 °C. Place 600 g chicken breast and 400 g trimmed asparagus in a baking dish. 2. Mix 27.4 g olive oil, 30 g lemon juice, 2 g finely grated outer lemon zest, 2 g dried thyme, 3.1 g garlic powder and 0.5 g black pepper. Coat the chicken and asparagus, add 30 g butter in pieces and salt. 3. Roast for 20–25 min until the chicken is cooked through. Rest for 5 min. Divide all chicken, asparagus, fat and pan juices into four servings.
Peppers stuffed with minced meat and melted cheese with green saladMain coursesLow carb50 min · easy

Low-Carb Stuffed Peppers with Beef and Cheese

1. Heat the oven to 200 °C. Halve and trim 640 g edible red peppers. 2. Brown 500 g 17%-fat beef mince and 70 g onion in all 13.5 g olive oil. Add 150 g crushed tomatoes, 16 g tomato paste, 2 g dried oregano, 1 g black pepper and salt. Simmer for 5 min. 3. Fill the peppers with all filling and top with 150 g semi-hard grated cheese. Bake for 25–30 min until the pepper is soft and the meat cooked through. Divide everything into four portions; separate salad is excluded.
Moroccan couscous dish with chicken, chickpeas and colorful vegetablesMain courses150 min · medium

Moroccan couscous with chicken and vegetables

This thigh-fillet version uses freshly boiled whole chickpeas. Boil them separately and fold them in hot at the end; do not cook them again in the stew for 15 minutes. Serve all listed stock in the portions. The glycaemic-load estimate uses the manufacturer’s carbohydrate value for dry San Remo CousCous and a limited GI comparator; confidence is LOW. Nutrition values are temporarily withheld because the manufacturer does not report the product’s polyol content.
Peppery beef stew with sour cream and fresh parsleyMain coursesLow carbeasy

Paprika Beef Goulash

1. Dice 700 g beef roasting joint, 150 g onion, 9 g garlic, 160 g red pepper and 120 g tomato. Brown the beef and onion in all 21 g butter. 2. Add the vegetables, 15 g tomato paste, 9 g sweet paprika, 1 g cumin and 300 g ready-to-use beef stock. Simmer covered for 1.5 hours until the beef is tender. 3. Add 0.5 g black pepper and 10 g parsley. Serve all stew, sauce and fat with 150 g approximately 40%-fat smetana in four portions. Separate sides are excluded.
Sliced ​​roast pork with creamy sauce, cauliflower mash and green beansMain coursesLow carb90 min · easy

Roast Pork with Cream Sauce

1. Weigh all edible ingredients in grams. Season the pork with all listed ground spices and salt. Place with the onion in a roasting dish. 2. Add the water and roast at 175 °C for about 75 minutes or until cooked through. 3. Transfer the meat to rest. Keep all onion, ground spices and roasting liquid without straining. Add the cream. 4. Simmer briefly, remove from the heat and stir in the butter. Divide all meat and sauce into 6 portions.