Food & Dining

Ingredients

• 600 gcauliflower, coarsely grated
• 500 gsalmon or cod fillet, diced
• 150 gmangetout
• 1onion, finely diced
• 2garlic cloves
• 100 mlcream
• 2 tbspolive oil
• 1 bunchdill
• 1lemon, zest and juice
• salt, pepper

Method

1. Process the cauliflower into rice-sized pieces in a food processor. Do not purée it — the texture is the essence of the dish.
2. Heat the oil in a wide skillet and gently cook the onion and garlic until translucent.
3. Add the cauliflower rice and cook for four minutes, turning it until it begins to colour.
4. Stir in the mangetout and cream and simmer uncovered for two minutes.
5. Distribute the diced fish over the surface, cover, reduce the heat, and leave to cook gently for five minutes.
6. Season with lemon zest and juice, dill, salt, and pepper. Serve from the skillet for everyone to share.

Ingredients

• 150 gflaxseed, freshly ground
• 150 gground almonds
• 100 gsunflower seeds
• 50 gpsyllium husks
• 4eggs
• 350 mllukewarm water
• 1 packetbaking powder
• 1 tspsalt
• 1 tbspapple cider vinegar

Method

1. Combine all the dry ingredients in a bowl.
2. Add the eggs, water, and vinegar and mix vigorously until a thick, even dough forms.
3. Leave to absorb for fifteen minutes. The dough will noticeably firm up — this is intentional.
4. Transfer to a greased 30 cm loaf tin and smooth the surface.
5. Bake at 180°C using conventional heat for 60 to 65 minutes. Tap the loaf: it should sound hollow.
6. Leave to cool completely before slicing. It will crumble if cut while warm.

Ingredients

• 500 gfull-fat cream cheese
• 500 glow-fat quark
• 4eggs
• 120 gerythritol, finely powdered
• 30 gground almonds
• 1 tspvanilla extract
• 1lemon, zest only
• 1 pinchsalt

Method

1. Beat the cream cheese and quark at room temperature until smooth. A cold mixture will crack during baking.
2. Stir in the erythritol, almonds, vanilla, lemon zest, and salt.
3. Mix in the eggs one at a time, only until each disappears. Do not beat — air in the batter causes cracks.
4. Pour into a 26 cm springform tin lined with baking paper.
5. Bake at 160°C for 55 to 60 minutes. The centre may still wobble slightly.
6. Switch off the oven, open the door slightly, and leave the cake to cool inside. Then chill for at least four hours.

Ingredients

• 3large zucchini
• 500 gmixed minced meat
• 400 gchopped tomatoes
• 1onion
• 2garlic cloves
• 250 gricotta
• 150 ggrated mountain cheese
• 2 tbspolive oil
• 1 tspdried oregano
• salt, pepper, nutmeg

Method

1. Slice the zucchini lengthways into 3 mm strips, salt them, and drain on a cloth for twenty minutes. This step determines the success of the lasagne.
2. Gently cook the onion and garlic in oil, then brown the minced meat until crumbly.
3. Add the tomatoes and oregano and simmer uncovered for 15 minutes, until the sauce thickens.
4. Mix the ricotta with nutmeg, salt, and pepper.
5. Layer the zucchini strips, meat sauce, and ricotta in turn, finishing with zucchini.
6. Sprinkle with cheese and bake at 190°C for 35 minutes. Rest for ten minutes before cutting.

Ingredients

• 400 gkonjac noodles, drained
• 300 gbutton mushrooms, sliced
• 1shallot
• 150 mlcream
• 50 gParmesan
• 20 gbutter
• 2 sprigsthyme
• salt, pepper

Method

1. Rinse the konjac noodles thoroughly in a sieve under running water for two minutes. This is not optional.
2. Dry-fry the noodles without fat in a hot pan for three to four minutes, until they squeak and the remaining moisture has evaporated. Set aside.
3. Melt the butter in the same pan and fry the shallot and mushrooms over high heat until browned.
4. Add the cream and thyme and reduce briefly.
5. Return the noodles to the pan, stir in the Parmesan, season, and serve immediately.

Ingredients

• 250 gcottage cheese
• 3eggs
• 40 gground almonds
• 1 tsppsyllium husks
• 1 pinchsalt
• 1 tspbutter for frying
• 100 graspberries to serve

Method

1. Mix the cottage cheese, eggs, almonds, psyllium husks and salt.
2. Leave for five minutes until the batter thickens.
3. Melt the butter in a non-stick frying pan over medium heat.
4. Spoon tablespoon-sized portions into the pan and cook for two to three minutes on each side. Keep the pancakes small: larger ones fall apart when turned.
5. Serve with raspberries.

Ingredients

• 40 gchia seeds
• 300 mlunsweetened almond milk
• 150 graspberries or blueberries
• 1 tsperythritol
• ½ tspvanilla extract
• 1 pinchsalt

Method

1. Mix the chia seeds with the almond milk, erythritol, vanilla and salt.
2. After five minutes, stir vigorously again to prevent lumps. That is the whole trick.
3. Cover and refrigerate overnight.
4. Layer with berries before serving.

Ingredients

• 200 gGouda or mountain cheese, coarsely grated
• 1 tsppaprika or rosemary
• black pepper

Method

1. Line a baking tray with baking paper.
2. Place small mounds of cheese well apart on the tray: they spread considerably.
3. Sprinkle with paprika and pepper.
4. Bake at 180°C for six to eight minutes, until the edges are golden brown.
5. Leave to cool completely on the tray. They only become crisp once cool.

Ingredients

• 600 gkale, trimmed
• 200 gdiced bacon
• 200 gsmoked tofu or cured smoked pork, diced
• 1onion
• 200 mlstock
• 1 tbspmustard
• nutmeg, salt, pepper

Method

1. Blanch the kale in boiling salted water for two minutes, cool it in cold water and squeeze out the excess water.
2. Render the bacon in a wide saucepan, then cook the onion in the fat until translucent.
3. Add the smoked tofu and fry until well browned.
4. Fold in the kale, add the stock, cover and braise for 15 minutes.
5. Season with mustard, nutmeg, salt and pepper.

Ingredients

• 1 lcold still or sparkling water
• 3lemons, juiced
• 2 tbsperythritol or 8 drops of sucralose
• 1 handfulmint
• ice cubes

Method

1. Dissolve the erythritol completely in 100 ml of warm water. It dissolves reluctantly in cold water.
2. Pour the lemon juice and syrup into a jug.
3. Top up with cold water and stir.
4. Clap the mint between your palms and add it with the ice.