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Regime Type: PKD (With Allowances) Brainy Milkshake Introduction & Inspiration Share this brainy milkshake on Halloween for a mind blowing treat! It's creamy and delicious and scarily easy to make. Go wild and try it out. It's spookily good! Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 350ml Brainy Milkshake (serves 2) Main Ingredients: 100g Egg and Brain Ice Cream 250ml Bone Broth Decoration Crispy Parma Ham Flakes Recipe Instructions Make the Egg and Brain ice cream as per recipe instructions and freeze for 24 hours, before making the ice cream in your Ninja Creami device. Place the ice cream into an empty Ninja Creami pot along with the bone broth and choose 'Milkshake'. When the Program ends, remove the pot from the machine. Pour your brainy milkshake into a Halloween mug, add a couple of glass straws and sprinkle some crispy Parma ham flakes over the top. Share your creamy brain milkshake with someone special. Happy Halloween! Tips Check out my Egg and Brain Ice Cream, Bone Broth - Pressure Cooker and Crispy Parma Ham Flakes recipes for instructions on how to make all these. Be sure to use free range, organic eggs to make the ice cream. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Braised Beef Cheek - Slow Cooker Introduction & Inspiration Beef cheeks are in my mind a really under-appreciated beef cut. They're rich in gelatine and collagen since they are covered with tiny connective tissues. They lend themselves so well to a low and slow method of cooking, becoming very juicy and gelatinous in the process! I hope you will try this recipe out to experience first hand this incredibly delicious, melt in the mouth cut of beef. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 13 hours Serving Size 3 Main Ingredients: 620g Beef Cheek Salt (for Brining) 250ml Bone Broth 2 tbsp Tallow or Lard or Pork Back Fat Sprig Thyme or Rosemary (Optional) Recipe Instructions Place the beef cheek in a glass bowl and add 2 cups of water as well as 2 tbsp of salt. Mix the salt into the water and then place the bowl in the fridge for several hours (5 or so). Remove the glass bowl from the fridge and discard the salt water. Pat the beef cheek dry with paper towels. Add an extra sprinkle of salt (optional) over the meat. In your slow cooker, set the option to ‘Sear’ and melt the fat. Once the fat is hot, place the beef cheek into the slow cooker and sear all the sides of the meat. Use kitchen tongs to turn the beef cheek over until all the sides of the meat have a little colour. Switch off the ‘Sear’ option. Add one cup of bone broth to the slow cooker and any herbs (optional). Add the lid on to the slow cooker, set the valve on the lid to ‘Vent’ and then set to Low on the slow cooker and cook for 13 hours. Once the beef cheek is done, remove it from the slow cooker onto a wooden chopping board (tented with a little aluminium foil) and allow the meat to rest. Strain the beef cheek cooking liquid into a smaller pan over a low-medium heat. Stir from time to time while the sauce reduces and thickens slightly. To serve, slice the beef cheek on a cutting board and then place on serving plates and glaze the beef with the sauce. Tips You will know when the meat is cooked as you should be able to easily slice through it with a spoon. Try serving the beef cheek on a bed of mash. Check out my Creamy Tripe Mash recipe for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Steak Crackling Burger Patties Introduction & Inspiration These succulent steak crackling burger patties are versatile—you can cook them in the oven or on the BBQ. With their delightful texture, they create a juicy burger experience that pairs perfectly with a wholesome, nutrient-dense burger 'bun'. In the accompanying video, I’ll guide you through making these flavourful patties and assembling a mouthwatering steak burger. I hope you'll enjoy them. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Steak Crackling Burger Patties Main Ingredients: 250g Chateaubriand Steak (or similar) 55g Beef Crackling* Salt To Taste Recipe Instructions Chop the steak and beef crackling into smaller pieces with a knife or kitchen scissors. Add the pieces to a mini blender along with some salt. Blend briefly until all the ingredients are well combined, but avoid over blending. Add the mixture to a glass bowl. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper. Add half of the patty mixture into the burger patty circle. Use a spoon/burger patty press to press the patty down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge. Otherwise, go ahead and cook the patties in a shallow dish (to retain the cooking juices) in a 160c oven for 25 minutes, or until cooked to your liking. Drizzle your steak crackling burger patties with any cooking juices to retain a good PKD ratio. Enjoy! Tips Be sure to use a nice, tender piece of steak. Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Beef Crackling recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Tasty Steak Crackling Burger Patties into various dishes, including the delicious Hearty Steak Burger. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or other animal fat to ensure a good PKD ratio of meat to fat. *The burger patties cook up really well in the oven. A small amount of fat will be rendered during the cooking process (approx. 10g per burger patty), so be sure to pour the juices over your burger at the end to retain a good PKD ratio. If you have an issue with consuming liquid fat, then simply reserve this for another recipe and add some extra fat to the tops of your burger patties to retain a good PKD ratio. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Bolognaise Introduction & Inspiration Beef Tripe Bolognaise is a lovely way to use the beef tripe 'pasta' with a nice meaty filling, covered in a rich creamy sauce. It's a satisfying autumn dish which is both nutrient dense and extremely tasty! Bolognaise made like this has taken on a whole new meaning for me. It's so pleasurable to have a PKD version that is healthy, tasty and easy to make. I hope you'll give this a try too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef Tripe Bolognaise Main Ingredients: 2/3 of a sheet Beef Tripe 'Pasta' (approx. 80g) 65g Minced Beef 55g Lamb Kidney 40g Pork Jelly Cubes 30g Lard - for frying Salt To Taste 5g Crispy Parma Ham Powder Topping: 110ml Alfredo Style Sauce Basil (Optional) Crispy Parma Ham Powder (Optional) Cured Egg - Grated (Optional) Recipe Instructions Pre heat the oven to 80c. Make the beef tripe sheet as per the recipe instructions. Allow to cool. Add a 'fettucine' attachment to the KitchenAid device, switch the machine on and feed the sheet into the machine. Place a bowl underneath the attachment for the beef tripe 'pasta' to fall into. Reserve. Chop the pork jelly and lamb kidney into small cubes. Add the lard to a medium sized frying pan on medium-high heat. Once the lard has melted and the pan is nice and hot, add the minced beef, pork jelly and lamb kidney to the pan. Use a spatula to stir the ingredients in. Add the crispy Parma ham powder and stir in well. Stir from time to time until all the meat and kidney is cooked to your liking. Perform a quick taste test and see if any extra seasoning is required, and if so, add a pinch of salt and then stir in. Turn off the heat. Warm the serving dish in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your bowl of beef tripe 'pasta'. Remove the hot dish from the oven. Use a spatula to add the bolognaise on top of your 'pasta'. Pour the Alfredo style sauce over the meat and 'pasta'. Season your bolognaise with a little basil and crispy Parma ham powder and top with some grated cured egg yolk (optional). Enjoy nice and hot! Tips If you do not have any lamb kidney then you could always use some veal liver or heart, or simply add extra minced beef. Your beef tripe sheet should be at least 1 day old, as otherwise it's difficult to cut using the machine attachment. If you do not have a machine to cut the sheet into fettucine type strips, simply place the sheet on a large wooden chopping board and cut long strips with a sharp knife or pizza cutter (width of approximately 6mm). They're just as good. I just like using my gadgets! Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my cooked Beef Tripe 'Pasta', Pork Jelly Cubes, Cured Egg Yolks, Crispy Parma Ham Powder, Alfredo Style Sauce, Lard and Pork Crackling and Bone Broth - Pressure Cooker recipes for instructions on how to make all of these. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Beef and Liver Burger Patties Introduction & Inspiration These burger patties are so juicy, tender and delicious! It's a great way of including liver on a regular basis. If you don't like organ meat these patties will change your mind, because they are so incredibly nutritious and tasty! The patties only take a couple of minutes to prepare, don't require any egg and cook up great in the oven. So go on, give them a try! Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Beef and Liver Burger Patties Main Ingredients: 140g Chateaubriand Steak (or similar) 80g Veal Liver 10g Pork Jelly Cubes - melted 50g Bone Marrow Salt To Taste Topping For Your Burger Patties (For a good PKD ratio)* 9g Beef Crackling (represents 15g fat) 15g Bone Marrow Recipe Instructions Chop the veal liver and steak into small pieces. Add the pieces to a mini blender along with the salt, bone marrow and melted pork jelly. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper within a large shallow dish (to retain the cooking juices) on a baking tray. Add half of the patty mixture from the blender into the circle. Use a spoon or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat the above step, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven or a frying pan until cooked to your liking. Divide the beef crackling and bone marrow between your burger patties (to ensure a good PKD ratio) and drizzle with any cooking juices. Enjoy! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Pork Jelly Cubes recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate tasty beef and liver burger patties into various dishes. *The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. A little fat will be rendered during the cooking process (approx. 40g total), so be sure to pour the juices back over your burger patties at the end to retain a good PKD ratio. If you are eating the patties on burger buns, then instead of consuming the liquid fat in the form of cooking juices, simply reserve this fat for another recipe and add some extra beef crackling to the tops of your burgers to retain a good PKD ratio. If you don't have any beef crackling available, then simply use pork back fat, lard, tallow, bone marrow or another animal fat to ensure a good PKD ratio of meat to fat. If you are new to eating liver, then veal liver is certainly very mild as compared to beef liver. While you get used to the flavour, you can simply add slightly more steak and less liver if need be. Aim to use a nice tender cut of steak. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Lamb Crispy Wafers Introduction & Inspiration These Lamb Crispy Wafers are a nice, vibrant orange colour. They have a lovely flavour profile to them and can be used to garnish various recipes as well as provide an unusual touch to your recipe creations in the form of basket/bowl to place desserts or other ingredients into, as rolls or as a wafer accompaniment for various dishes. The texture is also super fine like Filo Pastry, so they add a delicate, crispy touch to other recipe ingredient textures. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Lamb Crispy Wafers Main Ingredients 50g Pork Jelly 35ml Lamb Cooking Juices Salt To Taste Recipe Instructions In a pan on low heat melt the pork jelly with the lamb cooking juices and a little salt (if using) and stir the mixture until everything is well combined. Just before the lamb pork jelly mixture is ready (30 - 45 seconds), heat your crepe pan up on medium-high heat. Once the crepe pan is hot, pour approximately half of the mixture into the crepe pan and use a pastry brush and work quickly to brush the mixture over the surface of the hot crepe pan. You will need to give it a few coats. When the pan is sufficiently hot, you should see the mixture soon change to a light brown type colour within a few seconds. At this point, act quickly with a spatula to lift up the edges of the wafer and then use a pair of kitchen tongs to remove the wafer from the base of the crepe pan on to a serving plate. Repeat the above steps until all the lamb pork jelly mixture has been used up. Your Lamb Crispy Wafers are now ready to use! Tips Be sure to use some kitchen tongs to remove the wafers from the pan. It's so much easier with your hands! If you remove the Lamb Crispy Wafer quickly from the hot crepe pan and place it in a rack in a U shape, the wafer can be used as a taco holder. Ideally, purchase your meat, skin and animal fats from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Leg Of Lamb - Slow Cooked In The Oven, Pork Jelly Cubes and Bone Broth - Pressure Cooker recipes for instructions on how to make these. If you do not have any lamb cooking juices handy, then simply substitute with bone broth. Bear in mind that the protein content of gelatine needs to be taken into account when you add fat for PKD purposes. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Oxtail Crunch Rolls Introduction & Inspiration I am always looking for new ways to present simple ingredients that go well together. These oxtail crunch rolls have all the crispiness of the cooked Parma ham combined with the smoothness of the oxtail and whipped oxtail fat filling. All, nicely drizzled with an oxtail sauce reduction that provides a nice intense flavour to the dish. These crunch rolls could also be served as finger food at parties with the sauce served on the side as a dipping sauce. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Main Ingredients: 4 x Crispy Parma Ham Rolls (60g Weight) 80g Oxtail Leftovers 85g Whipped Oxtail Fat 75ml Oxtail Cooking Juices (to make a Sauce Reduction of approx 40ml) Salt To Taste Recipe Instructions In a pan on low heat, re heat the oxtail leftovers and stir from time to time. While the oxtail is reheating, pour the oxtail cooking juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced the liquid to the desired consistency for the sauce reduction. Once the oxtail leftovers are warm, place them in a mini blender to make the meat slightly finer in texture (as we will be using a piping bag ultimately to pipe the ingredients through a large piping nozzle). Once the oxtail leftovers have been blended, add these to a glass bowl along with the whipped oxtail fat. Use a spatula to combine both ingredients well together. Now use a spatula to scoop the ingredients into a piping bag with a large piping nozzle. Assembly of Oxtail Crunch Rolls: Place the Crispy Parma Ham rolls on a plate. Place each roll on its end. Now use your piping bag to pipe the ingredients into each of the rolls until they are full to the top with the mixture. You can now lay each of the filled rolls side by side, in a serving dish. Drizzle the Oxtail Crunch Rolls with the sauce reduction and enjoy! Tips These rolls can also be used as finger food at parties. Simply serve the sauce as a dipping sauce on the side. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Oxtail Slow Cooker, Whipped Oxtail Fat and Crispy Parma Ham recipes for instructions on how to make these. Sauce Reduction - In cooking, reduction is the process of thickening and intensifying flavour of a liquid mixture , in this case oxtail cooking juices, by simmering or boiling. Reduction is performed by simmering or boiling the cooking juices until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapour to escape from the mixture. Video

Regime Type: PKD (With Allowances) Veal Tartare Introduction & Inspiration Simple and ideal for summer, this veal tartare is lovely and refreshing. Made from finely diced veal, it offers a delicious blend of flavours. The creamy mix is balanced with the satisfying crunch of the crispy beef crackling. To serve, you can either roll the tartare in the delicate wafers or enjoy it as is or as a filling in taco form. Veal tartare, is a quick, easy-to-prepare dish that bursts with deliciousness. 🌟 Enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Veal Tartare Main Ingredients: 1 x Crispy Wafer 100g Veal* 1 x Egg Yolk (hard boiled) 16g Beef Crackling Strips 30ml Creamy Bone Marrow Mayonnaise Fresh Dill - finely chopped (Optional) Salt To Taste Recipe Instructions Dice the veal and season it with the salt. Set aside. Crumble the hard boiled egg yolk and set aside. Assemble the dish by placing a crispy wafer in the centre of a serving dish. Add the bone marrow mayonnaise to the centre of the crispy wafer and use a spoon or spatula to spread the mayonnaise out. Now add the diced veal pieces on top of the mayonnaise. Crumble the egg yolk over the top of the veal and top with the beef crackling strips and a sprinkle of fresh dill (optional). Enjoy! Tips *As most veal is fairly tender, you can use more cuts for a raw tartare than you could with beef, so sirloin, fillet, leg and flank can be used. Try and make your tartare with very fresh veal. Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Any vegetables herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Crispy Wafer, Oven Roasted Bone Marrow, Beef Crackling Strips and Creamy Bone Marrow Mayonnaise recipes for instructions on how to make all of these. If you do not have any beef crackling handy then you can substitute with pork crackling or little cubes of back fat. You need to add For an egg free version of this dish, replace the mayonnaise with brain mayonnaise and the egg yolk crumbs with Crispy Parma ham flakes and only add half the amount of beef crackling strips. Video Not available yet...

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Crackling Crumbs Introduction & Inspiration Pork crackling crumbs are just so delicious and can be used to sprinkle over different dishes, as well as form an integral part of your recipes. They provide colour, flavour and crunch to enhance your culinary delights. I hope you'll try making them! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Ideally freeze your pork crackling overnight so that it's nice and chilled) Cooking Time N/A Serving Size 100g Pork Crackling Crumbs Main Ingredients: 100g Pork Crackling Recipe Instructions Make the Pork Crackling as per the recipe instructions. Place the pork crackling in the freezer (ideally overnight) to ensure the pork crackling is nice and chilled before turning it into crumbs. Pour the desired quantity of the pork crackling in a small mini-blender, and pulse the ingredients until the pork crackling resembles crumbs. Your Pork Crackling Crumbs are now ready to use. Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling recipe for instructions on how to make pork crackling. Use the Recipe Search functionality on the website to discover how to incorporate pork crackling crumbs into various dishes. If the pork crackling is not sufficiently chilled, when you blend it, it will likely turn into a delicious paste, but not the crumb effect we are looking for in this recipe. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Beef Fudge Introduction & Inspiration These dairy-free beef 'fudge' bites make a perfect party food addition over the festive period. They are wonderfully creamy and delicious and are totally guilt-free. Enjoy them savoury or with a slight touch of sweetness. Both ways are equally scrumptious! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 14 x Mini Christmas Beef Fudge circles Main Ingredients: 70g Beef Crackling Purée 50g Greaves Pâté 50g Tallow - softened 20g Blueberry Honey (Optional) Recipe Instructions Add the softened tallow and greaves pâté to a glass bowl. Use a fork to mash the greaves pâté into the tallow. Add the beef crackling purée to the bowl and give everything a good stir together. For a slight touch of sweetness to your beef 'fudge', add the blueberry honey (Optional) to the bowl and give the mixture one final stir so that all the ingredients are well combined. Use a spatula or spoon to add the mixture to silicone mould tray. Place the tray in the fridge for the 'fudge' to set properly. Once set, you can store the 'fudge' in an airtight glass container in the fridge ( you can also freeze them should you wish and bring out the 'fudge' 5 - 10 minutes before serving). Enjoy! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey or fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Crackling Purée and Beef Crackling (for how to make Tallow) recipes for instructions on how to make these. Smallholder's Blueberry Honey is an acacia honey flavoured with wild blueberries, with 100% natural ingredients. Wild blueberries are soaked in crystal-clear acacia honey which gives this handmade speciality its inimitable fruity flavour. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu The Greaves Pâté is made from 100% pork greaves and is an extremely rich, dense and slightly textured paste. Although creamy in texture, the product does not contain any dairy and is also guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: PKD (With Allowances) Oxtail Mayonnaise Introduction & Inspiration Oxtail tastes so nice, and so I wanted to make use of the wonderful fat created during the Oxtail cooking process, to make a mayonnaise. The taste is smooth and rich and pairs wonderfully in so many dishes. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 185ml Pot Oxtail Mayonnaise Main Ingredients: 140ml Oxtail Fat (this is the fat layer that forms on top of the cooking juices once poured into a jar as part of the process of making Oxtail - Slow Cooker) 3 x Raw Egg Yolks (Free Range & Organic) Salt To Taste 6g Honey - Local & Organic 15ml Oxtail Cooking Juices Recipe Instructions After you have finished cooking the oxtail (see my Oxtail - Slow Cooker recipe), pour off the juices into a glass jar and allow the fat layer to form on the top. Remove the oxtail fat from the main juices (you can gently melt the fat layer if you need to in a pan). Reserve the warm oxtail fat. Crack the eggs and separate the yolks from the whites. Place the egg yolks in a tall glass jar with a reasonable sized opening (if you plan on using an immersion blender), or a large bowl (if you are just going to whisk the mixture by hand). Add a touch of salt to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix. Add the oxtail fat drop by drop at the beginning, and whisk in all the fat before proceeding to add in any additional fat. Gradually pour tiny amounts of the oxtail fat into the glass jar or bowl and continue blending until the mixture starts to thicken. As the mixture begins to thicken and more of the oxtail fat has been added, you can start to add the fat more quickly until the mayonnaise is still a little liquidy (since the fat will harden further in the fridge). At this point you can add in the honey or any other extras should you wish (like Parma Ham or Dill) and combine well. Pour the oxtail mayonnaise into a lidded glass jar and place in the fridge and use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes). Tips Check out my Oxtail - Slow Cooker recipe for instructions on how to make this. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). This can also be made in a food processor if you do not have an immersion blender, or simply using a whisk. If your mayonnaise does happen to turn on you, it is possible to rescue it by starting again in a clean bowl, and beating the curdled sauce, spoonful by spoonful, into the new mixture. I have also found that if you simply transfer the mixture into another glass bowl and use a regular whisk, that it can be salvaged as well. Remember that the fat will harden when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading. You can use soft boiled eggs to make this mayonnaise too, as opposed to raw eggs. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Liver Muffins Introduction & Inspiration This recipe was inspired by a desire to make some colorful looking muffins for parties or other social occasions with friends and family, that would be both visually appetizing and at the same time have a lovely combo of flavours. These Paleolithic Ketogenic Diet (PKD) inspired liver muffins really hit the spot and are packed full of nutrients at the same time! I was really pleased how these muffins turned out, with a multitude of topping options to keep the perfect fat to protein ratio of 2:1 for PKD. I hope you will enjoy them too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 45g per muffin (33g liver 12 g lard or tallow) Makes 11 buns/muffins (may vary depending on size of muffin or bun tray used) Main Ingredients: 370g Veal Liver 130g Lard or Tallow (set aside 55g of fat to decorate the muffins i.e. 5g / per muffin of topping) Salt to Taste Decoration Ingredients Ideas Lard or Tallow Honey (Optional) Oven Roasted Bone Marrow Sausage Pork Greaves/Crackling Recipe Instructions Pre heat the oven to 180c. Use a food processor to blend the liver, lard (75g) and salt (if using) together. Grease a muffin tray and then add in the liver/lard mixture evenly into the moulds. Bake in the oven for 25 mins. Let the muffins cool completely before taking out of the moulds, and then place on a serving plate. Decorate the muffins using approximately 5 g of different fat combinations per muffin (see Decoration Ingredient Ideas, above). Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. Tips These Liver muffins taste amazing, hot or cold. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you don't have any veal liver handy then you can substitute with beef liver. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary ( Home - Nutriintervention ). Video Not Available Yet....

Regime Type: PKD (With Allowances) Basic Tripe Sponge Base Introduction & Inspiration This basic tripe sponge base is amazing in terms of its consistency and taste. It's super versatile and so can be used for making many different delicacies, including layer cakes and Swiss roll style cakes too! The beauty of this base is that it can be made both sweet, or simply enjoyed savoury. You get to decide. If you like this sponge base then try out my other varieties! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Basic Tripe Sponge Base (Square 21cm x 21cm) Main Ingredients: 35g Pressure Cooked Beef Tripe Leftovers 20g Tallow 105ml Egg Yolk 20g Honey (Optional*) Salt To Taste Recipe Instructions Pre heat the oven to 160c. Place the tallow, pressure cooked tripe, honey (if using) and salt into a pan on low heat. Stir from time to time until all the fat has melted. Remove the pan from the heat and pour the contents into a high speed blender. Add the egg yolk to the blender and blend all the ingredients until they're well combined. Pour the mixture into a lined silicone mould tray. Put the tray on a baking tray and place in the pre-heated oven for 16 minutes. Check often towards the end to ensure it's not getting overcooked. Remove the tray from the oven, and allow the sponge base to rest on the countertop to cool a little, before covering with a piece of larger greaseproof paper and then flipping the sponge out onto the greaseproof paper. Carefully peel off the greaseproof paper used during the cooking process. Your basic tripe sponge base is ready to use. Tips Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). *For a slightly sweet sponge version, add a touch of honey. Any honey should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Tripe - Pressure Cooker and Beef Crackling (for Tallow) recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate basic tripe sponge base into various dishes. Vary the silicone mould shape based on your needs. This makes a wonderful heart shaped sponge base for Valentine's Day ;-) If you like this sponge base, be sure to check out my other varieties too! The sponge base has a great PKD ratio. Adjust the fat, based on how much raw tripe your leftovers represent. Video Not Available Yet....

< Back How technology can help curb attention disorders Sarah Jones Mar 19, 2023 This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Previous Next

< Back This is a Title 01 This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. You can create as many collections as you need. Your collection is already set up for you with fields and content. Add your own, or import content from a CSV file. Add fields for any type of content you want to display, such as rich text, images, videos and more. You can also collect and store information from your site visitors using input elements like custom forms and fields. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Preview your site to check that all your elements are displaying content from the right collection fields. Previous Next

< Back This is a Title 03 This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. You can create as many collections as you need. Your collection is already set up for you with fields and content. Add your own, or import content from a CSV file. Add fields for any type of content you want to display, such as rich text, images, videos and more. You can also collect and store information from your site visitors using input elements like custom forms and fields. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Preview your site to check that all your elements are displaying content from the right collection fields. Previous Next

< Back Gadget review: release of new Airy Pods Daniel Williams Mar 21, 2023 This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Previous Next

< Back Long-term benefits of clean energy sources Kim Jennings Mar 20, 2023 This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Previous Next

< Back This is a Title 02 This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. You can create as many collections as you need. Your collection is already set up for you with fields and content. Add your own, or import content from a CSV file. Add fields for any type of content you want to display, such as rich text, images, videos and more. You can also collect and store information from your site visitors using input elements like custom forms and fields. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Preview your site to check that all your elements are displaying content from the right collection fields. Previous Next

< Back Entering a new era of IoT Derek Wells Mar 18, 2023 This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Previous Next

Recipe Collection Here are collections of recipes that go well together. Either by seasons, events or just plain fun... Halloween Scream Only for the brave of heart - these scary treats will have wanting more... Read More

Nicola's Kitchen Healthy Food Are you ready to get inspired by all things healthy and tasty? If you love trying new ideas and filling your kitchen with delicious aromas, you came to the right place. Join me on a culinary journey today—exciting new recipes are just a click away. Recipes > Recipes Tried and Tested Recipes I've collected my recipes into one place. Including some commonly used basics. I hope you enjoy them and have as much fun as I did making them. Collections > Collections Food that goes well together I thought it would easier (and nice) to collect my recipes around the seasons, themes and moods which inspired them. Most of my recipes are meat based and follow the Paleolithic Ketogenic Diet (PKD) Here I list some of the cornerstones of different meats, honest challenges and PKD Fundamentals > Fundamentals Some fundamentals on meat and PKD

Oh No! Too Warm for that ! - Check back later when it's in Season Looks like its too warm for this page... Back to Collections

< Back 5 most promising Fintech startups Jess Wilder Mar 17, 2023 This is placeholder text. To change this content, double-click on the element and click Change Content. This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more. Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site. Previous Next

Instagram Click the links below to see all of my Instagram posts or go there directly by clicking the icon. These are shorts of my recipes or just general inspirations for a PKD lifestyle... Load More