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Regime Type: PKD (With Allowances) Meat Flake Buns Introduction & Inspiration I love creating buns out of nutrient dense ingredients, that don't require the use of traditional flour. The meat flakes allow the creation of such lovely buns and provide wonderfully moist and flavoursome balls of goodness, with no real effort. The sour cherries add an extra dimension to the flavour profile. They are ideal both warm and cold, as a snack or a main meal, and are very portable when out and about. I hope you will give them a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Meat Flake Buns Main Ingredients: 40g Lard 60g Egg Yolk 130g Beef Tripe With Beef Flakes 10g Sour Cherries (chopped into little bits) 50g Crispy Parma Ham Flakes Pinch of Salt (Optional) 35g Honey (Optional - for a slightly sweeter bun as a Dessert option) Decoration (Optional for Spring): 1 Easter Chick 4 x Spring 'Chocolate' Shapes Recipe Instructions Pre heat the oven to 175c. Place the Beef Tripe With Beef Flakes and the Parma Ham Flakes into a glass bowl and mix them both together. Add the egg yolks and combine with the flakes until the egg yolks are fully incorporated. Now, add the lard and use a spatula to cream the lard well into the other ingredients. Add the sour cherries and a pinch of salt (optional) into the bowl, and mix well until fully incorporated with the rest of the mixture. Add the honey (optional for a slightly sweet, as opposed to savoury bun) and give the mixture a good final mix together so that everything is well combined. Use a small ice cream scoop and fill it with the bun mixture. Use a spatula to level off the top. Place the scoop of mixture on to a lined baking tray. Proceed as per the above steps, until you have used up all your mixture. Place the baking tray with your Meat Flake Buns on, into the centre of the oven and cook for 10-12 minutes. Remove the baking tray from the oven and place on a heat resistant mat on your countertop for the buns to cool down slightly - 10 or so minutes. Serve warm, or cold. Both taste delicious. Any leftovers can be placed in an airtight glass container and stored in the fridge. Tips These buns also taste great without the honey too. They are more savoury tasting and make a great snack. 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. 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 fruit or honey should be of organic quality, used in small quantities, and are only recommended for those who have recovered from any kind of health condition. Check out my Beef Tripe Flakes, Spring 'Chocolate' Shapes and Crispy Parma Ham Flakes recipes for instructions on how to make these. Video Not Available Yet....

Spring Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Desserts Liver Mousse 'Chocolate' Eggs Following PKD isn’t about restriction—it’s about nourishment. These Easter Eggs are a perfect example: rich, satisfying, and supportive of your body, mind, and overall health. Desserts Easter Pork Jelly Shapes Easter Pork Jelly Shell Shapes are really quick and easy to make and are perfect for decorating buns, cakes or even soups! They are extremely versatile and can be smaller or larger in size to suit your culinary delights! Mains Beef Tenderloin Served With An Alfredo Style Sauce Beef Tenderloin or Filet de bœuf as we call it here in France, is just divine! It's a cut of meat that is truly a culinary delight and is a must try! The meat is so tender that it literally melts in the mouth. Coupled with tasty lamb kidney and a delectable sauce, this really is mind-blowingly good! Desserts Greaves Pâté Ice Cream Nest Greaves Pâté Ice Cream is so delicious and with it being Spring, I decided to create a little nest and 'chocolate' shapes for it, which also complimented the biscuity taste of the ice cream rather well. Ice Creams Greaves Pâté Ice Cream Greaves Pâté is delicious in its own right and this ice cream version is beautifully creamy with a biscuity taste to it. It marries wonderfully with sour cherries as an optional extra. Mains Meat Flake Buns I love creating buns out of nutrient dense ingredients, that don't require the use of traditional flour. The meat flakes allow the creation of such lovely buns and provide wonderfully moist and flavoursome balls of goodness, with no real effort. The sour cherries add an extra dimension to the flavour profile. Desserts Beef Flake Cakes I wanted to create a tasty dessert that could hold some little 'Chocolate' shapes to welcome in Spring, and these Beef Flake Cakes really delivered! Desserts Spring 'Chocolate' Shapes Bright colours and pretty decorations are the hallmark of Spring. These tasty 'chocolate' shapes are not only amazing for decorating your Spring recipes, but they are also very tasty with nutrient dense ingredients. 1 1 ... 1 ... 1

Celebrations Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Mains Liver Galore Cake Eating liver shouldn't be an ordeal; it should be a delightful treat. One of the best ways to prepare I like to prepare it is in a mousse-like form, where the taste is subtle and the texture varied, allowing you to truly appreciate this remarkable, micronutrient-rich food. Desserts Heart Shaped Liver Ice Cream With Fresh Strawberries Indulge in a velvety liver ice cream that boasts a smooth and shiny texture, delicately balanced with just a hint of sweetness. Desserts Two Hearts 'Cheesecakes' This is a delicious cheesecake for Valentine's Day or indeed for any special occasion. The 'cheesecake' base has a nice kind of crunch to it like a traditional biscuit base. The 'cheesecake' filling is very smooth, with a flavour profile that is not particularly strong with respect to the liver and the topping compliments the base very well. It’s a very satisfying savoury type dessert. Desserts Strawberry Jelly Strawberry jelly makes for a delicious treat on a special occasion such a Valentine's Day. It's simple to make, sets quickly and tastes delicious! Mains Beef Short Ribs These beef short ribs were just so amazingly succulent. The beef ribs were cooked low and slow overnight, creating the most tender and flavoursome meat experience. It was a really treat for the taste buds! Dessert Heart Shaped Sponge Cake Whether you are treating a loved one, a friend or yourself, this delicious Heart Shaped Sponge Cake is sure to convey affection and love. It can be made with a slight sweetness or indeed more savoury based on preferences. Mains Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce Sweetbreads are a gourmet experience. Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served with a beef cheek sauce. The addition of crispy Parma ham powder and rich beef cheek sauce provides so much flavour to this delicious dish! Mains Crispy Sautéed Sweetbreads Served On A Flat Bottom Sweetbread Muffin Prepare to savour the delicate flavours and unique texture of crispy sautéed sweetbreads served on a beef and sweetbread muffin. Sweetbreads are a gourmet experience and an excellent nutritional source. With a creamy yet crisp texture, this dish promises to be a memorable addition to your culinary repertoire. Desserts Birthday ' Cheesecake' Special occasions, call for a special treat that you can enjoy with friends or family without feeling guilty, as you know that the ingredients are nutrient dense. 1 1 ... 1 ... 1

Regime Type: Without Eggs, Strict PKD (No Allowances) Roast Beef and Smoked Bacon Introduction & Inspiration This dish offers a delightful combination of flavours. The smoky bacon pairs harmoniously with the tender roast beef and the rich, flavourful roast beef sauce. It’s a straightforward recipe that provides ample nutrients, making it an ideal choice for a weekend meal with minimal preparation. I hope you'll enjoy it. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Roast Beef and Smoked Bacon Main Ingredients: 150g Roast Beef Leftovers 40g Eskimo Mangalica Smoked Kolozsvari Bacon Leftovers 50ml Roast Beef Sauce Salt To Taste Recipe Instructions Heat up all the ingredients (unless already hot). Place the leftover beef slices on to a serving plate and use scissors or a kitchen knife to cut the bacon leftovers into strips. Place the bacon slices in the centre of the serving plate. Add a touch of salt to the meat slices and drizzle the dish with the hot roast beef sauce. Enjoy! Tips Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It can be eaten raw as for this recipe, or it can be cooked in the pan and crisps up nicely. You can order this, and many other wonderful products, from Eskimo Kitchen in Hungary Eskimokitchen.eu Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce. 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 Beef Joint - Oven Roasted recipe for instructions on how to make this. You can add a little extra fat to the dish for a good PKD ratio since the bacon did contain some meat. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Bone Broth - Pressure Cooker Introduction & Inspiration This homemade Bone Broth is so wonderfully jiggly and delicious! Bone Broth is rich in minerals that build and strengthen your bones and contains many healthy nutrients, including vitamins, amino acids and essential fatty acids. Recipe Overview Preparation Time Less than 30 minutes Cooking Time 3.5 hours Serving Size 2 x Jars of Bone Broth (1910ml Bone Broth in total) 110g Bone Broth Fat Main Ingredients: 1950g Bones (280g Oxtail Bones, 1140g Marrow Bones, 530g Long Marrow bones) 2 litres Water Recipe Instructions Remove all the bones from your fridge or freezer and place them in your Pressure Cooker Container. Add enough water to cover the ingredients. Place the Pressure Cooker lid on, and set to 'Seal'. Use the LOW pressure cooker setting and cook for 3.5 hours. Once the cooking time has ended, remove the bones from the container with a slotted spoon into a bowl, and then strain the broth into large enough glass jars (I tend to sterilise them with hot water first). Provided you have a good, thick layer of fat that has solidified on top of the liquid, then you can keep it in the fridge for a couple of weeks. If you don’t have a good fat layer on top (or you are using it in another recipe), bone broth will keep for 3-4 days in the fridge or it can be stored in the freezer. Tips I tend to add salt once the broth is made, and depending on what I am using the broth for in my recipes. By not salting the broth during the cooking process, you are free to add salt as required, if it's needed so that you don't have dishes that are too salty. Try and use white sea salt or rock salt that contains no anticaking agents or other additives. The pressure cooker method helps produce broth that ends up like jelly once it has cooled. The fat layer that will form on the top of the broth as the broth cools, can be scooped off the broth and used as fat to accompany another meal, or in a different cooking recipe - check out my Bone Broth and Parma Ham Mayonnaise recipe for instructions on how to make this. If you are going to freeze your bone broth, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking. Video

Regime Type: PKD (With Allowances) Creamy Egg and Marrow Ice Cream Introduction & Inspiration Creamy Egg and Marrow Ice Cream tastes lovely and rich, with an almost biscuity, custardy type profile to it. It has a very nice creamy texture and combines wonderfully with the pork crackling crumbs for those special moments in life. I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The ice cream needs to be placed in the freezer for at least 24 hours once made) Cooking Time Less than 30 minutes Serving Size 1 x 386ml pot of Creamy Egg and Marrow Ice Cream Main Ingredients: 190g Oven Roasted Bone Marrow 120g Egg Yolk Sauce 50ml Bone Broth 45g Honey Salt Recipe Instructions Make the oven roasted bone marrow as per the recipe instructions. Add the oven roasted bone marrow, bone broth, honey and salt to a pan on low heat for a minute or so until the honey has dissolved. Pour the mixture into a blender and blend, until all the ingredients are nicely combined together. Pour the egg yolk sauce into the pan and slowly pour in the mixture from the blender into the egg yolk. Pour a little at a time and mix in well using a spatula, before proceeding to add some more of the blender mixture. Once all the ingredients have been incorporated in the pan, pour the contents through a sieve into a Ninja Creami pot. Allow the ice cream mixture to cool down completely. Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Creamy Egg and Marrow Ice Cream. Remove the Ice Cream pot from the freezer and place it in the Ninja Creami and proceed to mix the ice cream (this may take a few spins using the Gelato or Ice Cream option). Enjoy! Tips Ideally, purchase your bones 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 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 Oven Roasted Bone Marrow, Bone Broth - Pressure Cooker and Egg Yolk Sauce - Pasteurised recipes for instructions on how to make these. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb, Kidney and Crackling Burger Patties Introduction & Inspiration These burger patties taste delicious and are so nutrient dense too! They are a breeze to make, and taste wonderful on my flat bottom lamb muffins. Give them a go. You'll see what I mean! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Tasty Lamb, Kidney and Crackling Burger Patties (9cm diameter) Main Ingredients: 150g Lamb Shoulder 65g Lamb Kidney 28g Beef Crackling (represents 45g fat) 30g Tallow Salt To Taste Recipe Instructions Chop the lamb, kidney, tallow and beef crackling into smallish cubes. Add the ingredients to a mini blender along with some salt. 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. 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. Add the burger patties to a large shallow dish (to retain the cooking juices), placed on baking tray. 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 until cooked to your liking. Drizzle your burger patties with the cooking juices*. Enjoy! Tips Depending on how fatty your lamb shoulder meat is, adjust the extra fat added accordingly for a good PKD ratio. 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. Use the Recipe Search functionality on the website to discover how to incorporate tasty lamb, kidney and crackling burger patties into various dishes. *The burger patties cook up really well in the oven or in the air fryer (less cooking time is required). Some fat will be rendered during the cooking process so be sure to pour the juices 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 liquid fat (if you have an issue with this), 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 kidney, it's extremely mild. While you get used to the flavour, you can simply add slightly more lamb and less kidney if need be. Honestly though, it's very difficult to detect in the burger patties. Video Not Available Yet....

'Bread' Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Flat Bottom Offal Muffins I love having a mix of offal in my meals and so it was nice to create these muffins for such occasions. They are delicious with a little pâté spread on top, as well as served warm with a rich gravy sauce. Flat Bottom Oxtail And Sweetbread Muffins These tasty oxtail and sweetbread muffins have a good texture to them and make great burger or sandwich buns, pie tops or indeed pizza bases. They're very versatile and are nice and nutrient dense. Flat Bottom Beef And Sweetbread Muffins These flat bottom muffins couldn't be easier to make and hold together really well despite containing no egg. The are tasty, nutritious and make wonderful burger buns, sandwich 'bread' or indeed pizza bases! Flat Bottom Lamb Muffins These lamb muffins are delicious and are brilliant to use for burger buns. They are easy to make and are quick to rustle up! Flat Bottom Pork Muffins It's always nice to have a 'bread' that's both tasty and nutrient dense. These pork muffins are nice and moist and are perfect for burgers, sandwiches or pizza bases. They have a lovely colour to them and re-heat well too. Crispy Pulled Pork Bread Crispy Pulled Pork Bread makes a wonderfully healthy addition to any meal. It crisps up nicely in the frying pan, and can be used as a sandwich base among other things. It taste delicious and has a lovely golden finish to it. Pulled Pork Bread First of all, what's not to like about pulled pork! It's deliciously succulent and juicy and is a great crowd pleaser, especially when you have lots of family and friends over. So I was eager to create a pulled pork bread that shared these wonderful qualities, with a good PKD ratio, and a taste that both PKD and non PKD folks alike will enjoy! The bread has a nice crust that forms on top and is sturdy enough for sandwiches. It can also be pan fried to make it nice and crispy to accompany various dishes. Crispy Tripe Bread Tripe bread lends itself so well to pan frying, which gives it a wonderful crispiness and a beautiful golden colour. The bread remains soft, yet sturdy and ideal for sandwich toppings or fillings. Tripe Bread This may seem somewhat strange as a bread option, but it actually works really well! It has a great PKD ratio, a very neutral taste and if anything has a certain creaminess to it. Savoury Bagels/Donuts - Oxtail Savoury Bagels/Donuts - Oxtail 'Bread' Circles - Beef Cheek These little 'Bread' circles made out of Beef Cheek are super quick to whip up and make the perfect 'bread' option when you want a quick sandwich while you're on the go! They are not only nutrient dense, but they also taste delicious! 'Bread' Circles - Oxtail These little 'Bread' circles made out of Oxtail are perfect for making a quick sandwich while you're on the go! They are not only nutrient dense but they also taste delicious! 1 2 1 ... 1 2 ... 2

Recipe Search Engine I created a recipe search engine so you can search on keywords, ingredients or type of meals... have something in the fridge and don't know what to make? Just put it in the search box and see what you can create. I hope you find what you are looking for. What are you looking for? Filter Results... By Regime... All PKD Recipes All PKD Recipes - Without Eggs Strict PKD Recipes (With No Allowances) Number of Hits : 0 Narrow the search to... Search In... Recipe Type 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 ... 100 Keep Looking... 1 2 3 4 5 1 ... 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 ... 100

My Recipes Here are all the recipes I've created. I have tried to group them by type of meal or category so they are easier to find. What type of meal are you looking for? Just select a section... Basics All recipes start somewhere. Here I list some of the basics which are commonly used in many recipes. Get the hang of these and you are off to a flying start! Basics > 'Bread' Bread is one of the cornerstones of food. Here we have a collection of nutrient dense 'bread 'style recipes without all the grains! 'Bread' > Drinks In need of some refreshment? Look no further! Drinks > Sauces & Condiments Enhance the taste of your creations with these simple to put together sauces and condiments. Sauces & Condiments > Starters, Snacks & Apéros Small creations which can be used as starters, snacks or for an apéro with friends. Like them? Easy scaled up to be meals on their own. Starters, Snacks & Apéros > Main Courses Main meals which are great on their own or as part of a full course meal Main Courses > Desserts Are we allowed to admit it? The best part of any meal... Desserts This Way > Ice Creams Great fresh Ice Creams with zero additives - just pure pleasure! Ice Creams >

Regime Type: Without Eggs, Strict PKD (No Allowances) BBQ Pulled Pork Introduction & Inspiration My husband recently got himself an all singing, all dancing, Pit Boss Wood Pellet BBQ Smoker. To christen the occasion what could be better than juicy BBQ Pulled pork. A perfect food for when guests and family visit, pulled pork is one of the most popular low and slow smoked foods. Cooking this beauty on the BBQ Smoker did not disappoint! The texture of the pork was incredibly succulent with its subtly smoky aromas, permeated through a well-seasoned crust. Recipe Overview Preparation Time Less than 30 minutes Cooking Time 7 - 8 hours Serving Size 4 - 6 people Main Ingredients 1.4 kg Pork Shoulder (Boneless) Salt To Taste 2-3 Tbsp Honey (Optional) Recipe Instructions Set the BBQ Smoker temperature to 120c. Remove the butcher's twine from around the pork shoulder. Sprinkle salt (optional) on all sides of the pork roast and place the meat directly onto the indirect heat of your BBQ Smoker grill, fat or fattiest side down. On the other side of the Smoker, place a tray filled with water. This water will help keep a nice humid cooking environment inside the smoker, which helps with getting a succulent and juicy pork shoulder. Cook for 3 hours 30 minutes at this temperature. Place a couple of sheets of aluminium foil into a deep oven tray with excess sticking out of the tray. Remove the pork from the BBQ Smoker. At this point you can drizzle honey over the top and sides of your pork roast (if using). Insert a digital probe into the pork, positioning the tip right in the centre (This will allow you to monitor the internal temperature of the pork without opening the smoker) and then carefully wrap the pork in aluminium foil in the deep sided metal tray. Place the tray on the BBQ grill for a further 4 - 4.5 hours of cooking (or until tender - start checking around 105C internal temperature) - if the pork is still hard leave it for longer. The worst thing you can do is take the pork off too soon - yes too soon. Remove the pork from the BBQ Smoker and allow it to rest for 15 minutes. Unwrap the foil from around the pork, lift the pork onto a large wooden board and separate the meat using two forks or kitchen tongs. You can also use a knife and give the pork a rough chop (based on preference). Taste the pork to check on the seasoning and garnish with the warm cooking juices (simply reduce the juices down in a pan for a thicker sauce should you wish). This pulled pork tastes great as it is, and is also perfect served on PKD crispy bread or toasted flat bottom muffins. Enjoy your succulent and moist, juicy pulled pork! Bon Appetit! Tips 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 honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition. 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 ). Nothing could be more delicious than juicy BBQ pulled pork served on home-made PKD toasted 'bread' or flat bottom muffins with some delicious sauce made from the cooking juices. When the pork hits an internal temperature of about 77°C, collagens, which are part of the connective tissues, begin to melt and turn to gelatine. The meat gets much more tender and juicier when this happens. When the internal temperature reaches 100- 105C (approximately 7-8 hours of total cooking time for this size of pork shoulder) it's a good idea to check if the pork is ready. The exterior should have a nice colour to it. Use the method known as "stick a fork in it" to check if your pork shoulder is ready. Basically, insert a fork in the pork and try to rotate it 90 degrees. If it turns with very little pressure, you know it’s ready. The worst thing you can do is take the pork off too soon - yes too soon. Be sure to keep any flavourful juices and pour them over the meat, as you can make your own sauce with the cooking juices to accompany this succulent meat. Use the Recipe Search functionality on the website to discover how to incorporate BBQ Pulled Pork into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Tree Introduction & Inspiration One of my favourite pastry cutter shapes is the Christmas Tree, which provided the inspiration for this recipe! With only a handful of ingredients, this is super straightforward to make, and yet tastes very palatable thanks to the combination of flavours. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Very Cute Christmas Tree Ingredients for the base : 100g Oxtail - (Cooked & warm) 40g Roasted Bone Marrow (scooped out of the bone) Salt To taste Ingredients for the topping: 5g Sausage (optional - Christmas Lights Decoration) 40g Liver Parfait (to provide the coating for the tree) 10g Oven Roasted Bone Marrow - warm & melted (Christmas Star) 2g Crispy Parma Ham Flakes (Optional - Tree Base Decoration) 4g Honey (Optional) Recipe Instructions Instructions for the base: Mix the warm, cooked oxtail with the bone marrow in a pan on low heat, until the bone marrow has melted. On a lined baking tray pour the warm oxtail mixture into a large Christmas pastry cutter shape and press down the mixture so that it fills the tree shape evenly. Once the oxtail has cooled down a little, place the baking tray into the fridge so that the oxtail sets well into the desired shape. Instructions for the topping: Meanwhile, on a chopping board, chop the sausage into small cubes to represent lights on the Christmas Tree. Once the oxtail base has set fully in the fridge, you can then proceed to spread the Liver Parfait evenly over the oxtail Christmas tree base, so that it's fully coated. At this stage you can place the little cubes of sausage over the tree to represent the lights (leaving room at the top to place the Christmas Star). Place the baking tray back in the fridge for the Liver Parfait layer to set well on top of the oxtail layer. Instructions for the Christmas Star : In a bowl mix together the melted bone marrow with the honey until well combined. Pour this mixture into a small circular dish that has a star shape pastry cutter placed in the centre of it (ensure the dish is only slightly wider than the cutter so that the shape will have sufficient volume when set). Place the dish in the fridge to set properly. Once set, remove the Star gently from the pastry cutter shape and place it on top of the Christmas Tree. Tips Check out my Liver Parfait, Oxtail - Slow Cooker, Oven Roasted Bone Marrow and Crispy Parma Ham Flakes recipes for instructions on how to make these. If you do not have any sausage to hand, then try using cooked beef or cooked Parma Ham instead. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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. 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: Without Eggs, Strict PKD (No Allowances) Flat Bottom Beef And Sweetbread Muffins Introduction & Inspiration These flat bottom muffins couldn't be easier to make and hold together really well despite containing no egg. The are tasty, nutritious and make wonderful burger buns, sandwich 'bread' or indeed pizza bases! I hope you will enjoy this egg free muffin alternative. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 4 x Flat Bottom Beef And Sweetbread Muffins (10cm Diameter) Main Ingredients: 100g Beef Bourguignon Meat Leftovers 50g Lard or Tallow 140g - Raw Veal Sweetbreads Salt To Taste Recipe Instructions Pre heat the oven to 160c. Soak the sweetbreads in salted cold water for 1-2 hours to remove any impurities. Change the water a few times during the soaking process. Remove the sweetbreads from the water, and rinse. Pat the sweetbreads dry. To c lean the sweetbreads, remove any tough membrane using your fingers and a small sharp knife or indeed a pair of kitchen scissors. Place all the ingredients, except the sweetbreads, into a pan on low heat. Cook for a few minutes until all the fat has melted and the beef is warm. Pour the contents of the pan into a high speed blender and add the sweetbreads. Blend everything until the mixture is smooth. Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin. Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Once, done, brown the top of the muffins for 3-5 minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn! Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge. Tips 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the muffins doesn't burn at the last minute. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer 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 Flat Bottom Beef And Sweetbread Muffins into various dishes. You can use tallow or lard interchangeably. My leftover beef was made from beef bourguignon meat that I had slow cooked on LOW for 14 hours in my Ninja Tendercrisp. It was lovely and tender. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Easter Pork Jelly Shapes Introduction & Inspiration Easter Pork Jelly Shell Shapes are really quick and easy to make and are perfect for decorating buns, cakes or even soups! They are extremely versatile and can be smaller or larger in size to suit your culinary delights! Happy Easter! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Easter Pork Jelly Shapes (4cm diameter) Main Ingredients: 12 x Pork Jelly Shells Sweet Topping ideas Custard (Optional) Spring 'Chocolate' Shapes (Optional) Savoury Topping Ideas Greaves Pâté Crispy Parma Ham Flakes Lard / Tallow / Bone Marrow Shapes (freeze the fat) Bone Marrow Liquid & Crumbs Various Easter shapes (freeze Oxtail etc. cooking juices) Various Easter Shapes (freeze Egg Broth Gravy - Optional) Recipe Instructions Make the pork jelly shells as per the recipe instructions. Add your choice of toppings to the pork jelly shells (see some topping ideas above, however the list is definitely not exhaustive!). Once you're toppings have been added to each shell, place the Easter Pork Jelly Shapes in the fridge in an airtight container. Serve nice and cold. Enjoy! Tips Ideally, purchase your pig skin from pasture raised animals that are Nitrate, Nitrite & Additive Free. Be sure to use free range, organic eggs if you are making custard to fill the shells. 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 honey or fruit in the Spring 'Chocolate' Shapes 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 Pork Jelly Shells, Custard, Spring 'Chocolate' Shapes, Crispy Parma Ham Flakes, Beef Crackling (for Tallow) Lard and Pork Crackling - Air Fryer, Oven Roasted Bone Marrow, Bone Marrow Liquid and Crumbs, Oxtail - Slow Cooker and Braised Beef Cheek - Slow Cooker recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Easter Pork Jelly Shapes into various dishes. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Sheets Introduction & Inspiration These healthy Beef Sheets are incredibly useful for so many recipes. You can use them to make samosas, rolls, beef flakes for desserts, ice cream wafers....the list goes on and on. They are also super easy to prepare and quick to cook. I hope you will give them a whirl! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef Sheets Main Ingredients: 100g Cooked Minced Beef 4 x Pork Jelly Cubes (weighing 95g in total) 60g Oven Roasted Bone Marrow 75ml Bone Broth Salt To Taste Recipe Instructions Preheat the oven to 175c (Convection - middle shelf). Place all the ingredients into a pan on low-medium heat, and allow the bone marrow and pork jelly cubes to melt (5 minutes or so). Allow the mixture to cool slightly. Pour the mixture into a high speed blender and blend until the mixture is smooth. Grease a silicone baking mat with tallow or lard. Pour half of the mixture on to the silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula to cover the silicone mat. Place the baking tray in the oven and cook for 14 - 15 minutes (check often towards the end of the cooking time - the mixture should not be wet and stick to your finger when touched) Once cooked, remove the baking tray from the oven and place on the kitchen countertop. Allow to cool for several minutes. Follow the above steps to make the second Beef Sheet. While still warm, transfer the Beef Sheets on to some greaseproof paper to avoid them going cold and potentially sticking to the silicone mats (this shouldn't happen if you remembered to grease the mats). Your Beef Sheets are now ready to use. If you are not going to be using the Beef Sheets straightaway, then store them on the greaseproof paper in an airtight container in the fridge ideally. Tips Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and try and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Beef Sheets can be used in a number of ways, including for samosas, wraps, rolls etc. Use the Recipe Search functionality on my website to discover more. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Spider Meatballs Introduction & Inspiration These spider meatballs are terrifyingly delicious, with crunchy legs and a juicy meatball centre. Their taste is sure to impress, and you can customize the filling with a mix of pork, beef, lamb, or your preferred meat. It's a pity Halloween isn't every day! 😉 Happy Halloween! X Nic Recipe Overview Spider Body Ingredients: 60g Raw Minced Beef 60g Raw Minced Pork 60g Raw Minced Lamb 105g Raw Bone Marrow** Salt To Taste Spider Leg Ingredients: 120g Parma Ham Spider Decoration (Optional): 6 x Dried Cranberries (for the eyes) Recipe Instructions Spider Leg Instructions: Pre heat the oven to 180c* Take a strip of Parma ham and cut it in half. Take one half of the Parma ham and roll it tightly into a long thin roll. Repeat the process for all the Parma ham. Place the rolls (a.k.a. spider legs) onto a baking tray covered with greaseproof paper. Once the oven has pre-heated place the tray into the oven and cook for 16 - 18 minutes. Remove the baking tray from the oven and allow the legs to cool slightly. Spider Body Instructions: While the legs are cooking, mix half of the beef and half of the pork together along with a third of the bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Mix the remaining half of the beef with half of the lamb and a third of the bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Mix the remaining pork and lamb together with the remaining bone marrow and a little salt. Use your hands to form a meatball shape with the mixture. Place the meatball on a baking tray lined with greaseproof paper (allow enough room around the meatball to add the legs). Spider Assembly: Add 8 Parma ham spider legs to each of the meatballs, together with two cranberries for their eyes. Once the spider meatballs are assembled, place the baking tray in the oven and cook for 16-18 minutes. Carefully remove the baking tray from the oven, then transfer these juicy spider meatballs to a serving plate to give your guests a fright! Happy Halloween! 🎃👻 Tips Make the meatballs as large or small as you like. Just ensure you adjust the fat accordingly based on how much meat you use to make each spider. *If you have Forced Convection setting (or similar) this will work well, when using multiple shelves in the oven. **You can also use oven roasted bone marrow too, or else lard or tallow. 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 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 fruit should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Video Not available yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Flat Bottom Oxtail And Sweetbread Muffins Introduction & Inspiration These oxtail and sweetbread muffins have a good texture to them and make great burger or sandwich buns, pie tops or indeed pizza bases. They're very versatile and are nice and nutrient dense. What could be better! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 4 x Flat Bottom Oxtail And Sweetbread Muffins Main Ingredients: 100g Oxtail Leftovers 55g Lard 140g - Raw Veal Sweetbreads Salt To Taste Recipe Instructions Pre heat the oven to 160c. Soak the sweetbreads in salted cold water for 1-2 hours to remove any impurities. Change the water a few times during the soaking process. Remove the sweetbreads from the water, and rinse. Pat the sweetbreads dry. To clean the sweetbreads, remove any tough membrane using your fingers and a small sharp knife or indeed a pair of kitchen scissors. Place the oxtail leftovers and the lard into a pan on medium heat. Cook for a few minutes until all the fat has melted and the oxtail is warm. Pour the contents of the pan into a high speed blender and add the sweetbreads. Blend everything until the mixture is smooth. Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking). Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin. Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Once, done, brown the top of the muffins for 3-5 minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn! Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate. If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge. Tips 'Browning' Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the loaf so that it doesn't burn at the last minute. Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Lard and Pork Crackling - Air Fryer and Oxtail - Slow Cooker recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Oxtail and Sweetbread Muffins into various dishes. You can use tallow or lard interchangeably. These muffins re-heat well too. Video

Regime Type: Without Eggs, PKD (With Allowances) Two Hearts 'Cheesecakes' Introduction & Inspiration This is a delicious cheesecake for Valentine's Day or indeed for any special occasion. The 'cheesecake' base has a nice kind of crunch to it like a traditional biscuit base. The 'cheesecake' filling is very smooth, with a flavour profile that is not particularly strong with respect to the liver and the topping compliments the base very well. It’s a very satisfying savoury type dessert. I hope you'll enjoy it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 2 x Two Hearts 'Cheesecakes' Main Ingredients: Base: 60g Greaves Pâté 40g Beef Sheet (roughly ground) 1 Tsp Honey (Optional) Topping: 50g Beef Tripe 'Cheesecake' Filling - Sweet 50g Liver Parfait 1 Tsp Honey (Optional) Decoration: 20g Crispy Parma Ham Flakes 5g Beef Crackling 15g Beef Sheet Shapes (Optional) Recipe Instructions Base Instructions: Soften the Greaves Pâté in the microwave on low power for 15 to 20 seconds. Add the Greaves Pâté to a bowl along with the other ingredients. Use a spoon to incorporate all the ingredients well together. Place a piece of greaseproof paper onto a tray that's large enough to hold both cheesecake bases. Place the 'cheesecake' circular rings on top of the greaseproof paper. Spoon the base mixture evenly between the two circles and then use the back of a spoon to level the mixture off so that the 'cheesecake' bases are as level as possible. (the mixture will come roughly half the way up the circle). Cover the tray with clingfilm and then place the cheesecake' bases in the freezer. Topping Instructions: Make the Tripe 'Cheesecake' Filling - Sweet as per the recipe instructions. Place the required amount of filling into a glass bowl. Add the Liver Parfait and honey to the glass bowl and then use a spoon to mix all the ingredients well together. At this point, remove the 'Cheesecake' bases from the freezer. Divide the Topping mixture evenly between the two circles, and use a spoon to level off the tops of the 'Cheesecakes' so that they're as level as possible. Place the Liver 'Cheesecakes' in the freezer for 10-15 minutes until the topping is slightly harder (this will allow you to remove the circular ring from around each cheesecake a little easier). Remove the circular rings from around each 'Cheesecake'. 'Cheesecake' Assembly & Decoration: Chop up the Beef Crackling on a wooden chopping board into little pieces. To decorate each 'Cheesecake', add a heart shape in the centre of the 'Cheesecake' out of crispy Parma ham flakes , and then encircle this heart with a heart made out of Beef Crackling. Finally add some Beef Sheet Circle Shapes on top of each 'Cheesecake'. The Two Hearts 'Cheesecakes' are now ready to serve. Bon Appetit! Tips Check out my Beef Tripe - Pressure Cooker, Beef Tripe 'Cheesecake' Filling - Sweet, Crispy Parma Ham Flakes and Liver Parfait recipes for instructions on how to make all of these. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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: PKD (With Allowances) Crispy Tripe Bread Introduction & Inspiration Tripe bread lends itself so well to pan frying, which gives it a wonderful crispiness and a beautiful golden colour. The bread remains soft, yet sturdy and ideal for sandwich toppings or fillings. I hope you'll give this a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 4 x Crispy Tripe Bread Slices Main Ingredients: 4 x Tripe Bread Slices 15g Tallow for frying Recipe Instructions Make the tripe bread as per the recipe instructions. Cool and then place in the fridge. Remove the tripe bread from the fridge and cut 4 slices of the bread (store the remaining bread in an airtight container in the fridge for use in other recipes). Add the tallow to a frying pan and cook on medium-high heat for a few minutes until the tallow has melted and is hot. Add the 4 tripe bread slices to the frying pan. Use a spatula to flip the slices over every 30 to 45 seconds. Cook until the tripe bread has started to crisp up and has a nice golden colour. Remove the frying pan from the heat and allow the slices to rest for a minute or so. Your Crispy Tripe Bread is now ready! Tips Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. If you do not have any tallow on hand for frying, use lard or another animal fat. These slices are lovely warm or cold, with savoury or indeed sweet toppings! Be sure to use free range, organic eggs to make the tripe bread. 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) Beef And Lamb Soup Introduction & Inspiration This soup makes for a nice hearty dish on a cold winter’s day, or just about any day actually! I find that the lamb kidney has a similar texture, look and mouthfeel to mushrooms when cooked, but with much more to offer! The soup is very tasty, satisfying and so easy to prepare. Enjoy! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Beef And 'Mushroom' Soup Main Ingredients: 75g Beef - Freshly Minced 75g Lamb - Freshly Minced 50g Lamb Kidney 70g Whipped Bone Marrow (Reserve 2 teaspoons for decoration) 150ml Bone Broth 40g Eskimo Smoked Mangalica Dwarf Sausage (or similar) Salt To Taste Sprig Parsley or Dill (Optional) Recipe Instructions Wash the lamb kidney under running water and then pat it dry with a paper towel. On a wooden chopping board, chop the sausage into small cubes, and then chop the lamb kidney into mushroom shaped bits. In a frying pan on medium-heat, fry the cubes of sausage. After 3 minutes add the minced lamb and beef to the frying pan and continue to cook until the meat is almost cooked. Add a pinch of salt and then pour in the bone broth and add the pieces of lamb kidney. Stir all the ingredients well together. Turn down the heat slightly, stir from time to time and cook for a further 5-6 minutes or until the lamb kidney is done. Perform a taste test to ensure the mixture has enough seasoning. Slowly incorporate the whipped bone marrow into the frying pan mixture and gently stir in with a spatula. Pour the soup into a bowl, top with the remaining Whipped Bone Marrow and a sprig of parsley or dill (optional). Enjoy! Tips Check out my Whipped Bone Marrow and Bone Broth - Pressure Cooker recipes for instructions on how to make these. If you are able to tolerate egg yolks, then why not whisk an egg yolk with the bone marrow. If you decide to do this, use a ladle to pour a tiny amount of the hot broth from the pan into the egg mixture and stir until the broth has been fully incorporated. Finally add the egg mixture into the beef, lamb, kidney and sausage ingredients in the pan and stir well so that everything is fully combined. Garnish the soup with fresh dill or parsley and serve nice and hot whenever you want a nutrient boost! 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 ). 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. Eskimo Smoked Mangalica Dwarf Sausage is a traditional homemade smoked sausage made simply with sea salt and pork, allowing the full flavour of the Mangalica-Duroc pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. For best results do not overcook it (it can also be eaten raw). You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video

Regime Type: Strict PKD (No Allowances), Without Eggs Offaly Spooky Halloween Soup Introduction & Inspiration What better way to celebrate Halloween than with a ghoulishly good offal soup? Packed with nutrients to keep your wits sharp, this delightfully spooky dish is also devilishly delicious! The soup is divinely creamy with brain, subtly flavored with liver, and features the tender texture of kidney. Altogether, it makes for a perfect, hauntingly wonderful meal to enjoy this Halloween! Happy Halloween! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Servings Offaly Spooky Halloween Soup Main Ingredients: 190g Lamb Kidney 170g Veal Liver 180g Veal Brains - Poached 70g Oven Roasted Bone Marrow 75g Lard or Tallow 170ml Bone Broth Salt To Taste Decoration: 5 x Mini Halloween Sponges (Optional) 5 x Lamb Kidney Pieces Recipe Instructions Pre heat the oven to 80c. Warm a serving bowl 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 serving bowl. Cut the kidney into small pieces. Add the veal liver with some salt to a high speed blender and liquidise. Pour the liver liquid into a medium sized pan together with all the remaining ingredients. Cook on low heat, stirring from time to time until all the lard has melted and the bone marrow is nice and soft. Meanwhile, in a small frying pan add a little lard. Once the lard has melted and the pan is hot, add the kidney pieces. Cook the kidney on medium heat for 4 or so minutes, stirring from time to time to ensure all the kidney is cooked to your liking. Once the kidney pieces are cooked, remove the frying pan from the heat (reserve 5 pieces for the decoration - optional). Pour the pan contents into a high speed blender and blend the ingredients until you obtain a creamy soup. Pour the soup back into the pan on very low heat and add in the pieces of kidney. Give the soup a stir to ensure the kidney is well mixed in with the creamy liver and brain soup. Taste the soup and add any extra seasoning as required. Pour the soup into the warm serving bowl and add the reserved pieces of kidney and the mini Halloween sponges on top. Enjoy the Halloween fun! Tips Ideally, purchase your offal, fat and bones 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 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 ). Check out my Oven Roasted Bone Marrow, Bone Broth - Pressure Cooker, Brains - Poached and Mini Halloween Sponges recipes for instructions on how to make these. Video Not available yet....

Regime Type: PKD (With Allowances) Pork Terrine Introduction & Inspiration What could be nicer over the festive period than a beautiful terrine. A night in the fridge, and it will cut into beautiful rectangular slabs with the pork fat studded throughout like jewels. Most importantly, it will sit happily in the fridge for several days, but also freezes well-wrapped, meaning you can make it now, and then not think about it again until the day before you wish to serve it as a quiet supper, or as an impressive starter. It has a great PKD ratio too. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Up to 1 Hour Serving Size 1 x Pork Terrine (17.5cm x 11.5cm x 6cm) Main Ingredients: 325g Pork Shoulder (minced) 380g Pig's Throat (or else Pork Belly) 1g Rosemary (Optional) 10g Crispy Parma Ham Powder (Optional) 35ml Egg Yolk (~2 egg yolks) 4 Frozen Raspberries or Cherries - Pitted (Optional) 25g Smallholder's Blueberry Honey (Optional) 6g Salt Recipe Instructions Chop the pork into rough cubes in preparation for mincing. Cut the pork neck into medium-sized cubes, approximately 2 cm square. Pass the pork through the mincer and place it in the mixing bowl. Add the salt, rosemary and Crispy Parma Ham Powder (if using). Mix together on medium speed for up to 3 minutes. Add the egg yolk and mix on low speed for a further 2 minutes until the mixture resembles a sticky paste. Then add the pork neck, the blueberry honey and a few raspberries or cherries (if using). Mix for an additional 1-2 minutes on low speed until the mixture becomes cohesive. Pour the mixture into the terrine dish and press downwards to fill out into the corners and remove any air bubbles. Place the dish under the grill, close to the heating element, until the top of the terrine forms a light brown crust (around 10 minutes). Cook the terrine uncovered in the oven at 160°C for 45 minutes to one hour. Use a thermometer to monitor the internal temperature of the terrine. The terrine is ready when the core temperature reaches 80°C. Once cooked, cover the dish and leave it to rest at room temperature for 2 hours. Then place it in the fridge and let it rest overnight. You can eat the terrine the next day or keep it for up to 3 days unsliced and covered in the fridge. Ensure you take the terrine out of the fridge at least 30 minutes before slicing and serving. Tips Ideally, purchase your meat, 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 ). Any honey, fruit or 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 Parma Ham Powder recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Pork Terrine into various dishes. Pig's throat is a kind of "fatty lard" and so allows the terrine to have a perfect PKD ratio. If you cannot get hold of pig's throat, then use some pork back fat or some pork belly. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crackling Crumbs Introduction & Inspiration Beef crackling crumbs are so versatile when you simply need an ingredient for coating meat, for incorporating into main meals or dessert mixtures or simply for sprinkling on top of recipes to add extra flavour and texture. I hope you will give them a go! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 80g Beef Crackling Crumbs Main Ingredients: 80g Beef Crackling Recipe Instructions Make the Beef Crackling as per the recipe instructions. Place the beef crackling in the fridge or freezer (if you're not using it straightaway) to ensure the beef crackling is nice and chilled before turning it into crumbs. Pour the desired quantity of the beef crackling crumbs in a small mini-blender, and pulse the ingredients until the beef crackling resembles crumbs. Your Beef Crackling Crumbs are now ready to use. They can be placed in an airtight container and stored in the fridge or freezer. 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 Beef Crackling recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Rich Bone Marrow Jelly Glaze Introduction & Inspiration A little of this glaze goes a long way! It can be used both as a slightly sweet or savoury glaze option to decorate buns, cakes, crepes, you name it really! It provides a lovely sheen to your culinary delights and offers an intense flavour thanks to the sauce reduction. Remember to adjust the glaze consistency based on your preference — whether you want it thick like icing or thin and pourable. Happy glazing! X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: Extra time will be required for the Jelly Glaze to fully set in the fridge) Cooking Time Less than 30 minutes Serving Size 135ml Rich Bone Marrow Jelly Glaze Main Ingredients: 20ml Bone Marrow Liquid (warm) 250ml Lamb Cooking Juices (reduce down to 90ml)* 20ml Honey (Optional) Salt To Taste Recipe Instructions Pour the lamb cooking juices into a pan on medium-high heat. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time until you end up with just over 1/3 of the cooking juices remaining. Remove the pan from the heat. Add in the bone marrow liquid and honey (if using) and stir all the ingredients for a few minutes to combine well together. As the mixture cools, it will be easier to fully blend all the ingredients. Pour the mixture into a little jug with the help of a spatula. At this point you can use the rich bone marrow jelly glaze to decorate your culinary delights before popping them in the fridge for the jelly glaze to fully set. Tips *Use cooking juices that are flavourful such as lamb, oxtail, beef cheek etc. Each one with give a slightly different flavour profile. I do love oxtail with a touch of honey as it's reminiscent to me of treacle toffee. 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. 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 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 Bone Marrow Liquid and Crumbs, Honey and Thyme Braised Lamb Shank or Leg of Lamb - Slow Cooked In The Oven recipes for instructions on how to make all of these. Use the Recipe Search functionality on the website to discover how to incorporate Rich Bone Marrow Jelly Glaze into various dishes. Video Not available yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Breakfast Soup Introduction & Inspiration I whipped this soup together for breakfast this week, hence the original name! It was deliciously tasty and very filling with lots of nutrient dense ingredients. It's incredibly easy to make and wonderful to enjoy at any time of the year. The nutrient boost this soup provides, will ensure the day starts off well whatever you have planned. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Serving Main Ingredients: 85g Beef Steak (chopped into cubes) 80g Veal Liver (chopped into cubes) 50g Beef Tripe 'Rice' 20g Bone Marrow 60g Whipped Oxtail Fat 50ml to 100ml Bone Broth Salt To Taste Optional Decoration 1/2 Cured Egg Yolk (Grated) Recipe Instructions Add the chopped up beef steak and veal liver to a frying pan on medium heat, along with the bone marrow. Allow the bone marrow to render most of its fat, and use a spatula to turn over the liver and beef steak regularly, in order to cook the meat on all sides. After 2-3 minutes, add the bone broth to the pan. Continue cooking for a few minutes and then add the beef tripe 'rice' and salt (if using) to the pan. Use the spatula to mix in the tripe with all the other ingredients. Now add half of the whipped oxtail fat and grate some cured egg yolk into the pan. Give this a good mix in with the spatula. Finally add the remaining whipped oxtail fat and mix in. Remove the soup from the frying pan and pour into a serving bowl. Grate some cured egg yolk over the top and serve while nice and hot. Bon Appetit! 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. 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 ). Check out my Beef Tripe 'Rice', Cured Egg Yolks, Whipped Oxtail Fat recipes for instructions on how to make these. Video