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Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce Introduction & Inspiration 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! I hope you'll give this a try and let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 1 x Crispy Sautéed Sweetbreads Served With A Beef Cheek Sauce Main Ingredients: 200g Prepared Veal Sweetbreads Salt To Taste 35ml Beef Cheek Sauce - hot 25g Lard for Frying 'Breading' - Optional 10g Crispy Parma Ham Powder (or use a PKD 'flour') Garnish - Optional Fresh Parsley - finely chopped Recipe Instructions Prepare the sweetbreads as per the recipe instructions. Ensure your sweetbreads are nice and dry. Pat them with a paper towel if necessary. In a large pan, heat the tallow over medium-high heat. Cut the sweetbreads into thick slices. When the tallow has melted, dip the sweetbreads in some crispy Parma ham powder one at a time, shaking off any excess. Sauté the sweetbreads for 2 to 3 minutes per side, or until they go a nice golden colour and are a little crisp. Sprinkle the slices with a little salt (optional) as they cook. Transfer the cooked sweetbreads to a warm serving plate. Pour the hot beef cheek sauce over the top of the sweetbreads. Garnish with a little chopped parsley (optional) and enjoy immediately. Bon Appétit! Tips Check out my Preparing Sweetbreads recipe for instructions on how to make this. You can also dip the sweetbreads in egg yolk (if you tolerate eggs) and then dip them in the crispy Parma ham powder, or else use a PKD 'flour'. The 'Breading' step is optional. You can get a nice colour and crispiness as long as your sweetbreads are nice and dry. The sweetbreads are perishable and so when you get them, cook them as soon as possible. Sweetbreads shouldn't be pink inside, it should be cooked in the centre. The soaking process helps draw out all of the blood and impurities. Ideally, purchase your 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 sweetbreads into various dishes. 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 ). Fun fact: Why the name sweetbreads? Well, they are sweet because they taste richer and sweeter compared to typical meat, and they are bread because the old English word for flesh is bræd. Fun fact: Sweetbreads were once very commonplace, especially in the 1700s and 1800s. Fried, breaded sweetbreads were commonly used as a garnish for meat dishes. These days, they're more expensive and rare than they were back then, so they're treated as a delicacy and usually served on their own. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Crunchies Introduction & Inspiration I made these wonderful beef crunchies with my younger brother in mind, to satisfy his ravenous hunger. They don't disappoint, and taste great both warm and cold! Beef Suet Crackling with a sprinkle of Maldon salt is totally delicious in its own right, so when some freshly cooked steak slices are sandwiched in-between it becomes a perfect snack or meal. 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 7 x Beef Crunchies Main Ingredients Beef Crackling (See Tips below) 160g Beef Steak 1 tbsp Tallow Salt to taste Recipe Instructions Prepare the beef crackling pieces per the instructions. Salt to taste and reserve while you're ready to assemble your beef crunchies. Thinly slice up the beef steak on a wooden chopping board. In a pan on medium-high heat, melt 1 tablespoon of tallow. Add the steak slices and cook for approx. 2 minutes on either side (or until your desired level of doneness). On a wooden chopping board, take your beef crackling pieces and cut each one in half horizontally. Take the bottom half of the beef crackling, add some steak slices on top, and then add the top half of the beef crackling. Secure the beef crunchies with a cocktail stick through the middle. Enjoy these warm or cold! Tips You can also use lard to cook the beef slices in, if you don't have any tallow on-hand. When judging how much steak and meat to use to make each of your beef crunchies you can roughly determine when making the beef suet crackling how much beef fat the crackling represents and then weigh your steak before cooking and after cooking so that you can calculate how much beef crackling to use for each of your crunchies if you are looking for a good PKD fat to protein ratio 2:1 . This is approximate obviously and you can also just eyeball the amounts. 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. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Pasta Introduction & Inspiration The beef tripe sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about fettucine style beef tripe 'pasta', which is a lot more beneficial to our health and well-being, and is delicious to boot! Making beef tripe ‘pasta’ can be facilitated with the Fettuccine pasta attachment for the KitchenAid, if you happen to have one handy. I always wondered what would become of these attachments once I changed to a healthier way of eating. I am pleased to say this attachment has got a new lease of life, making this healthier type of 'pasta'. Otherwise, using a regular old kitchen knife or pizza cutter is just as good for cutting your fettuccine style strips and is probably quicker, but I do love my kitchen gadgets! So go on, give this new style of 'pasta' making a try. Your body, taste buds and health will thank you for it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size Beef Tripe 'Pasta' Main Ingredients: 1 x Beef Tripe Sheet Recipe Instructions Important: Make your Beef Tripe sheet as per the recipe instructions. Allow the sheet to cool down fully, before placing it in the fridge for at least one day as it needs to be cold and have slightly less moisture in it. If you make the sheet too soon, it may not cut well with the pasta attachment. Perform a test with a small piece of the sheet if need be, to check it's ready. Ignore this note if you'll be making your 'pasta' using the manual method. KitchenAid Method Cut your beef tripe sheet so that the width will fit into your pasta attachment. Add a 'Fettucine' attachment to a KitchenAid device, switch the machine on to a Medium speed. Slowly feed the end of one of the sheet into the machine, placing a bowl underneath the attachment for the 'pasta' to fall into. Reserve. Manual Method If you do not have a machine to cut the sheet into pasta style strips, simply place the sheet on a large wooden chopping board and cut long strips with a width of approximately 5mm for fettucine. Your beef tripe 'pasta' is ready! Tips As per the instructions above, place your Beef Tripe sheet in the fridge for at least one day as it needs to have slightly less moisture in it for a good cut. Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Tripe Sheet recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Beef Tripe 'Pasta' into various dishes. Why not try making Liver ‘Pasta’ or Liver and Egg ‘Pasta’ too! Be sure to add an appropriate amount of fat to accompany your 'pasta', to achieve a perfect PKD ratio. Video Not Available Yet....

Ice Creams Filter by Regime PKD (With Allowances) Strict PKD (No Allowances) Without Eggs Creamy Brain Bars When I first tasted these delightful treats, their appearance immediately evoked memories of Stracciatella ice cream. The bars have a wonderful crunchiness to them, reminiscent of a choc ice, for those that are familiar with these. Somehow, the more coarse texture of the 'flour' harmonises perfectly with the creamy filling, creating a symphony of textures. 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. Savoury Bone Marrow Ice Cream Who said ice cream needs to be sweet, to be delicious! This savoury bone marrow ice cream, provides a touch of originality when serving bone marrow and beef cooking juices with your meat dishes. Creamy Brain Ice Cream Creamy Brain Ice Cream has a very subtle taste to it, which is ideal for those who are new to brains and wanting to give them a go. Egg and Brain Ice Cream This ice cream reminds me immensely of vanilla ice cream in terms of its creaminess and colour. It has a perfect silkiness to it and mixes like a dream. Creamy Egg and Marrow Ice Cream 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. Liver Ice Cream This liver ice cream is definitely worth checking out if you are new to liver and want to try it in a more fun and enjoyable way. It has a smooth and shiny texture, with a delicate taste and just a hint of sweetness. 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. 1 1 ... 1 ... 1

Regime Type: Without Eggs, Strict PKD (No Allowances) Crispy Parma Ham Introduction & Inspiration Crispy Parma Ham is a perfect addition to any dish. It's so flavoursome and provides a nice crunchy texture, and can also be ground up very finely and used to sprinkle over your favourite dishes . It's great as a carnivore crisp too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 50g Crispy Parma Ham Main Ingredients 100g Parma Ham Slices Recipe Instructions Pre heat your oven to 175c. Line a baking tray with a sheet of Greaseproof paper. Remove the Parma Ham from the packet and carefully lay each slice side by side on the baking tray. Place the baking tray in the pre-heated oven and cook for 18 minutes (or slightly longer, depending on how crispy you like your Parma Ham). Remove the baking tray from the oven and allow the Crispy Parma Ham to cool. Once cooled, place it into an airtight glass container, and reserve in the fridge. Tips You can also wrap your Parma Ham slices carefully around metallic cones or rolls ( greased or wrapped in greaseproof paper so that the Parma Ham will be easy to remove from the metallic shapes once cooking is complete) before placing them in the oven, to create wonderful shapes that can be used in different recipes. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on my website to discover how to incorporate this amazing and flavoursome Crispy Parma Ham. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Creamy Lamb Shoulder Introduction & Inspiration Looking for a deeply nourishing meal that's packed with flavour, healthy fats, and organ goodness? This Creamy Lamb Shoulder brings together crispy lamb, tender lamb kidney, and a silky, nutrient-dense liver sauce that's as delicious as it is simple to make. Perfect for anyone following a PKD, keto or nose-to-tail lifestyle. If you love real, whole foods that truly feed your body, you’re going to want to try this one. Treat yourself to the ultimate in savoury, creamy comfort! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Creamy Lamb Shoulder Main Ingredients: 2 x Fatty Lamb Shoulder Slices (~105g each) 70g Lamb Kidney Creamy Sauce 130g Veal Liver 45g Tallow (melted) 85ml Oxtail Broth (warm)* Salt To Taste Decoration (Optional): Sprig Fresh Parsley Recipe Instructions Pre heat the oven to 80c. Warm a 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 serving dish. Season the lamb shoulder slices and place them in a frying pan on medium heat, cooking them for approx. 3 minutes on each side until the meat is crispy and golden. Reserve the lamb on a warm plate in the oven. Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness. Slice the kidneys in half. Snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney into thick slices. Add the kidney slices to the frying pan. Fry the kidney pieces, turning often with kitchen tongs until they are nicely browned. Reserve the pieces in the oven with the lamb. Give your liver a quick rinse under running water and then remove any silvery membrane from around the liver. Add all the creamy sauce ingredients to a high speed blender and blend together until nice and smooth. Pour the mixture into the pan and cook on low heat for 2 minutes, stirring continuously. Increase the heat to medium and cook for a further minute until the sauce is nice and hot but not curdling. Remove from the heat. Pour the pan contents quickly back into the blender and give it one final blend. Remove the serving dish from the oven and pour in your creamy sauce. Add in the fried pieces of kidney and any cooking juices. Pour in any lamb shoulder cooking juices too. Give the sauce a good mix and perform a quick taste test and adjust the seasoning as required. Use kitchen tongs to place the lamb shoulder slices into the creamy sauce. Divide the sauce and lamb shoulder pieces between two serving dishes and top with a few sprigs of fresh parsley (optional). Enjoy your nutrient dense creamy lamb shoulder. Tips *Any flavourful broth works well for this recipe. You can also air fry the lamb shoulder should you wish. If you do not have any tallow available, then substitute with lard or bone marrow. If you enjoy this dish, try making it with lamb chops too. Ideally, purchase your meat, 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 herbs should be of organic quality, and are only recommended in small quantities 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 ). Check out my Oven Roasted Bone Marrow and Bone Broth - Pressure Cooker recipes for instructions on how to make all of these. If you do not have any veal liver then you can substitute with lamb or beef liver. Adjust the broth amounts for a thicker or thinner creamy sauce, based on your preference. If your lamb shoulder is not particularly fatty, add some extra tallow to the sauce to ensure a good PKD Ratio. Use a digital thermometer to check the internal temperature of the lamb shoulder. If the internal temperature is 63c the meat will be at a medium-well doneness. Video

Regime Type: Without Eggs, PKD (With Allowances) Christmas Ice Cream Cheesecakes Introduction & Inspiration These delicious ice cream 'cheesecakes' can be enjoyed as a nice treat over the festive period. They are super tasty, easy to make and have no dairy in sight! I hope you will enjoy them as much as I do! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Christmas Ice Cream 'Cheesecakes' Ingredients: 40g Eskimo Pork Crackling Crumbs 20ml Raspberry Coulis 25g Creamy Brain Ice Cream 12g Crispy Parma Ham Flakes 25g Crispy Parma Ham Powder 5g Crushed up Christmas 'Chocolate' Shapes Recipe Instructions Make the ice cream in the Ninja Creami machine as per the recipe instructions. Add the pork crackling crumbs and crispy Parma ham powder to a small glass bowl and mix well together with a spoon. Add the mixture to the base of two cheesecake pots. Use the back of a spoon to flatten the crackling crumbs down to form an even layer. Pour the raspberry coulis over the top of the crackling crumbs layer. Add 1 scoop of the ice cream to the centre of each pot. Sprinkle with the crispy Parma ham flakes before adding the Crushed up Christmas 'Chocolate' Shapes. Drizzle with any remaining coulis. Serve immediately and enjoy! Tips Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any fruit should be of organic quality, and is only recommended in small quantities for those who have recovered from any kind of health condition. If you are not able to use pork crackling crumbs, then substitute with beef crackling crumbs. Check out my Lard and Pork Crackling Crumbs - Air Fryer, Beef Crackling Crumbs, Raspberry Coulis and Creamy Brain Ice Cream recipes for instructions on how to make all of these. For an optimal PKD ratio, consider adding approx. 20g extra meat as part of your overall meal for each individual dessert. Or try an alternate ice cream like my Liver Ice Cream which would require just 18g extra meat for each individual dessert. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Christmas Crumble Cakes Introduction & Inspiration Very tasty little cakes, which are reminiscent of cornflake cakes, without all the nasties! The ingredients marry wonderfully together, with the touch of honey giving them the perfect sweetness. I hope you will enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Serving Size 5 x Mini Cakes Main Ingredients 2 x Beef Sheets 65g Oven Roasted Bone Marrow 20g Crispy Parma Ham Flakes 20g Honey 5 berries (Optional - Decoration) Lard - frozen & Grated (Optional - Decoration) Recipe Instructions Add the warm bone marrow to a glass bowl. Add in the roughly crushed up beef sheets to the warm bone marrow. Next add in the roughly crushed up Crispy Parma Ham Flakes. Drizzle the honey all over the mixture. Stir all the ingredients well together with a wooden spoon. Scoop approx. 35g of the mixture into each bun case. Place the cakes in the fridge to fully set. Decorate the top with a berry of your choice and a tiny amount of grated frozen lard (Optional) Tips 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 ). These little cakes make a wonderful all year-round party treat! If you do not have any lard on hand to decorate the cakes, then you can always sprinkle on some Crispy Parma Ham Flakes or some crushed beef crackling instead. 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: Without Eggs, PKD (With Allowances) Strawberry Jelly Introduction & Inspiration 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! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Makes 215ml Strawberry Jelly (Serving Suggestion 2 x 40ml Ramekins - per photo) Main Ingredients: 100g Fresh Strawberries 20-25ml Honey 150ml Bone Broth 40g Pork Jelly Cubes Decoration (Optional) Grated 'Chocolate' Shapes Recipe Instructions Add all the ingredients to a small pan on low heat. Cook for 3 - 4 minutes until the fruit is nice and soft and all the honey and pork jelly has dissolved. Pour the contents of the pan into a high speed blender and blend. Pour the blender contents through a fine mesh sieve (to remove the seeds) into a container of your choice. As a serving suggestion (see photo), pour 20ml of the mixture into two heart shaped moulds (10ml each), and 80ml of the jelly mixture divided into the base of 2 glass ramekins (40ml in each ramekin). Place the mould and the ramekins in the fridge in order for the strawberry jellies to set. Once set, remove the heart shaped jellies carefully from their moulds and place them on top of the individual jelly ramekins. Decorate with a little grated 'chocolate' shapes for additional colour, if desired. Enjoy! Tips Any fruit 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 Pork Jelly, Bone Broth - Pressure Cooker and 'Chocolate' Shapes recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Strawberry Jelly into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Short Ribs Introduction & Inspiration 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! I hope you'll give this method of cooking beef short ribs a try. It doesn't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 14 Hours - Slow Cooker (on LOW) Serving Size Beef Short Ribs Main Ingredients: Beef Short Ribs* 700ml Bone Broth** Tallow or Lard for searing Salt to Taste For Valentine's Day Serve with a Tallow/Lard or Bone Marrow Heart Shape Recipe Instructions In the slow cooker, add the tallow and set the slow cooker to Sear mode. Sear the beef short ribs on all sides until slightly browned. Use a pair of kitchen tongs to help turn the beef short ribs over. Pour the bone broth over the top of the beef short ribs. Place the lid on the slow cooker and set to Vent on the lid. Set the Time to 14 hours on LOW (or 12 hours + 2, if there is a maximum time limit on your device). After 14 hours, open the lid and check whether the meat is falling apart easily from the bone. Remove the beef short ribs and fat cap from the slow cooker and place in the centre of a warm serving plate. Season with a little salt and drizzle over some of the cooking juices. For special occasions, serve with a little heart shape on top, made of animal fat. Enjoy! Tips *I highly recommend you fill your slow cooker with as many beef short ribs as will fit in the container so that the whole family can experience the culinary delight of slow cooked beef short ribs. Save the beef short rib bones as they are great for making even more gelatinous bone broth. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free. **Ensure you add a good amount of broth. Add more if you are cooking a lot of beef ribs. The broth created is just delicious. If you have a chance before serving this tasty dish, take a ladle and pour some of the beef short rib cooking juices into a pan on medium-high heat with a pinch of salt. As the temperature increases, the cooking juices will start to reduce down over several minutes. Stir from time to time, to see how thick your sauce is becoming. Perform a quick taste test to see if the sauce has the intensity you're looking for. (The more the water has been boiled off and the liquid reduced down, the great the flavour profile of the sauce will be). Once you are happy with the sauce consistency, carefully pour the sauce from the pan into a serving jug ready for use. As a final touch, add a heart shape of animal fat (tallow/lard or bone marrow for example) on top of the meat to serve for special occasions like Valentine's Day. Add the amount that will ensure a good PKD ratio, depending on how fatty your beef short ribs are. Video Not Available Yet....

Regime Type: PKD (With Allowances) Flat Bottom Lamb Muffins Introduction & Inspiration These lamb muffins are delicious and are brilliant to use for burger buns. They are easy to make and are quick to rustle up! Please give them a try and let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than one hour Serving Size 4 x Flat Bottom Lamb Muffins (10cm Diameter) Main Ingredients: 150g Lamb Leftovers 70g Lard 35ml Egg Yolk 45ml Bone Broth Salt To Taste Glaze: 1 tsp Lard/tallow Recipe Instructions Pre heat the oven to 160c. Place all the ingredients, except the egg yolk, into a pan on low heat. Cook for a few minutes until all the lard has melted and the lamb is warm. Pour the contents of the pan into a high speed blender, add the egg yolk to the blender and 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 4 muffin holes with the help of a spatula. Use the spatula 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. Use the 'browning' function at the end of cooking for 2-3 minutes. Remove the tray from the oven and use a pastry brush to brush the top of each muffin with a little lard or tallow. Allow the muffins to rest on the countertop to cool for 10 or so minutes. 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. If you happen to have any lamb cooking juices handy, then use this as opposed to the bone broth to provide even more flavour to the muffins. 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. 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 ). Check out my Lard and Pork Crackling - Air Fryer, Bone Broth - Pressure Cooker and Leg of Lamb - Slow Cooked in the Oven recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Lamb Muffins into various dishes. If you do not have any lard handy, then substitute with tallow. Video Not Available Yet....

Regime Type: PKD (With Allowances) Creamy Bone Marrow Mayonnaise Introduction & Inspiration Creamy Bone Mayonnaise is, as the name suggests, so incredibly creamy and delicious! It is easy to spread and works so well as a mayonnaise for adding a good amount of healthy fat to meat dishes or other PKD meals. In fact, it's also the perfect substitute for butter given it's creamy consistency and the fact that it remains so easy to spread without being too soft. It's also super easy to prepare. 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 1 x 110ml Creamy Bone Marrow Mayonnaise Main Ingredients: 70g Oven Roasted Bone Marrow (liquid) 15-20ml Bone Broth or Water ( as required for thickness) 2 Egg Yolks Salt To Taste Recipe Instructions Make the Oven Roasted Bone Marrow as per the recipe instructions. Scoop the bone marrow out of the bones and into a small pan. Place the pan on a low heat, and allow the bone marrow to further render its fat so that you have sufficient liquid bone marrow to make this recipe. Use a sieve and pour the bone marrow through it into a glass jar until you have the quantity required. ( To Note: The remaining bone marrow, can be refrigerated and used in other recipes). Allow the liquid bone marrow to cool down, so it's hot, but not boiling. Meanwhile, place the egg yolks and salt in a glass bowl. Use an electric hand whisk and whisk the egg yolks and salt together. Slowly pour small amounts of the liquid bone marrow into the glass bowl, while continuing to whisk the mixture continuously. Once the bone marrow has been fully mixed in, add another small amount of the bone marrow to the egg mixture and incorporate fully, as before. Continue in this way, until all the liquid bone marrow has been fully incorporated into the egg mixture in the bowl. You should find that the mixture is a lot thicker at this point. To thin the mayonnaise slightly so that it is slightly more runny (as it will get harder once refrigerated) add a small amount of bone broth (or water) and whisk this well into the mayonnaise with the hand whisk. Once you are happy with the consistency, use a spatula to put the creamy bone marrow mayonnaise into a lidded glass jar, before placing in the fridge. 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 Remember that the bone marrow mayonnaise will harden a little 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. Ideally, purchase your meat 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. 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 ). Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. To obtain a pale pink colour to your creamy bone marrow mayonnaise, simply oven roast the marrow bones for slightly less time (15 or so minutes), so that the colour of the marrow is still pink. Video

Regime Type: Without Eggs, PKD (With Allowances) Rosemary Infused Tallow Introduction & Inspiration This rosemary infused tallow is lovely and fragrant with a little sweetness and crunch provided by the pork crackling crumbs and honey. The tallow is delicious as a condiment for use in sweet and savoury dishes alike. It also spreads really well straight from the fridge. Let me know what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 40 minutes Serving Size 1 x 110ml Pot of Rosemary Infused Tallow Main Ingredients: 105g Tallow 13g Fresh Rosemary 15g Eskimo Pork Crackling Crumbs (or homemade) 5g Honey (Optional) Recipe Instructions Set-up the sous-vide machine and set to a temperature of 75c. While the water is heating, put the tallow into a pan and melt it gently on low heat. Once melted, pour the tallow into an airtight metal container. Remove the rosemary leaves from the stems and then add the leaves of rosemary to the metal container and use a spatula to push the rosemary well into the tallow. Place the lid on the pot. Once the sous vide machine is up to temperature, place your metal pot container into the sous vide pot and weight it down so that it doesn't move around (I used a metal doorstop). Set the sous vide timer to 40 minutes. Once the time is up carefully lift the metal container out of the sous vide pot using a slotted spoon, and immediately place it into a bowl of iced cold water. Leave the pot and its contents to cool down a good 15 minutes in the iced water. Remove the lid from the metal container, give the contents a quick mix round with a spatula and then pour the contents through a sieve or cheesecloth bag, into an airtight glass container or jug. The oil should now be free of any bits of rosemary that are retained in the sieve or cheesecloth bag. Place the container in the fridge for 1 hour or so for the tallow to start to harden (but not fully set). Should you wish, you can now add in a little honey and pork crackling crumbs (optional). Give these a good mix around. Place the pot back in the fridge while the tallow hardens. Enjoy your wonderful, rosemary infused tallow! Tips If you only wish to infuse a very tiny hint of rosemary into your tallow, simply use slightly less fresh rosemary. Check out my Beef Crackling recipe for instructions on how to make tallow as well as my Lard and Pork Crackling- Air Fryer recipe to make your own pork crackling to turn into crumbs. The Eskimo Pork Crackling Crumbs are made from fatty bacon from free-range (Hungarian Big White) pork. The Crackling is a thawed, rolled-up piece of bacon cut into even cubes. An excellent raw source of energy and guaranteed free of milk and additives! You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Ideally, purchase your fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Any honey 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. Use the Recipe Search functionality on the website to discover how to incorporate Rosemary Infused Tallow into various dishes. Video

Regime Type: Strict PKD (No Allowances), Without Eggs Dehydrated Liver Sheet Introduction & Inspiration Dehydrated Liver Sheet not only boasts a glossy, attractive appearance but also offers a delightful taste. It's versatile and can be used for various purposes, such as decorating cakes, making samosas, crafting cannoli, and so much more! I hope you'll give this recipe a try! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time 2 - 2.5 hours Serving Size 1 x Dehydrated Liver Sheet (32cm x 23cm) Main Ingredients: 140g Veal Liver Salt To Taste Recipe Instructions Pre heat the oven to 60c. Add the veal liver and some salt to a high speed blender. Liquidise the liver until nice and smooth in the blender. Grease a silicone mat and place it in a baking tray. Pour the liquidised liver over the silicone mat. Use an angled pastry spatula to spread out a thin, even layer of the mixture to cover the mat. Place the baking tray in the pre heated oven and cook for 2 - 2.5 hours. Check often towards the end of the cooking time as you should be able to peel the sides of the sheet up, without any ingredients sticking to the mat and for the base to be nice and dry. Remove the baking tray from the oven and allow the sheet to cool on the kitchen countertop. If you are not going to be using the dehydrated liver sheet straightaway, transfer it on to some greaseproof paper and cover. Place it in the fridge. Tips Ideally, purchase your 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 Dehydrated Liver Sheet into various dishes. Video Not Yet Available...

Regime Type: Without Eggs, PKD (With Allowances) Christmas Pâté & Honey Yule Logs' Introduction & Inspiration This is a slight variation on my other Christmas Pâté Yule logs' for those wanting a slight touch of sweetness. The honey nicely complements the liver pâté, for those who are new to consuming pâté. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 8 rolls Ingredients for the rolls: To Make 2 x Beef Tripe Sheets (each sheet will make 4 rolls): 105g Pressure Cooked Beef Tripe 75ml Hot Water / Bone Broth 45g Oven Roasted Bone Marrow (warm) Salt To Taste Ingredients for the filling: 20g Liver Parfait per roll (20g x 8 rolls = allow 160g in total) 30g Honey - Local & Organic Recipe Instructions Instructions for the rolls: Preheat oven to 175c (Fan assisted - for lower and upper shelves) Place all ingredients into a blender and blend for 1 minute or so, until the mixture is smooth. Grease a silicone baking mat (I use De Buyer) with tallow or lard. Pour 100-105ml of the mixture on to a silicone mat on a baking tray and spread out a thin layer of the mixture using a spatula. Repeat the process for the second sheet. Place the baking trays in the oven and cook for 12-14 minutes (check often towards the end of the cooking time). Remove the baking trays from the oven and allow the sheets to cool. Assembly of the rolls: Place the beef tripe sheets on a wooden chopping board. and cut each tripe sheet into 4, width ways. With a pastry brush, coat each strip with honey. Add a dollop of pâté to one end of the roll so that it is evenly spread out, so that when the strip is rolled, you can see the pâté sticking out of the sides. Place the rolls on a serving plate and enjoy straightaway, or alternatively store the rolls in a glass container in the fridge until you are ready to serve them. Tips Check out my Bone Broth - Pressure Cooker and Liver Parfait recipes for instructions on how to make these. 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. Warm the honey slightly to make it easier to spread on the rolls. These rolls taste lovely warm and cold! Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Greaves Pâté Ice Cream Nest Introduction & Inspiration 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. I hope you will give this recipe a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Greaves Pâté Ice Cream Nest Main Ingredients: 50g Greaves Pâté Ice Cream 3g Sour Cherries (Optional) 1 tbsp Parma Ham Flakes (Optional) Decoration (Optional for Spring): 1 Chick Napkin and White Rabbit 4 x Spring 'Chocolate' Shapes Beef Sheet (Cut into a Wafer shapes) Recipe Instructions Make the ice cream as per the recipe instructions (24 hours prior). To make the Nest, simply cut some Beef Sheet into wafer sizes and place them into a serving bowl to cover the base and the sides slightly to give the bowl a nest-like appearance. Remove a scoop of the ice cream from the pot with an ice cream scoop and place it in the centre of the serving bowl on top of the nest of beef wafers. Sprinkle some Parma Ham Flakes on top of the Greaves Pâté Ice Cream and decorate the bowl with a few Spring 'chocolate' shapes and other decorations should you wish. Enjoy! Tips Even if you do not have a Ninja Creami device it's still possible to make this ice cream. You will simply need to mix it 4 or so times as it freezes (initially every 30 or so minutes) and then when it's been in the freezer overnight, you will need to leave it out of the freezer for a good 35-40 minutes so that it's soft enough to give it a good mix before serving. 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 fruit should be of organic quality, and is only recommended for those who have recovered from any kind of health condition. You can also serve this delicious ice cream with some Beef Crackling or thin wafers using Beef Sheet or Tripe Sheet for example, or indeed use the ice cream to make a refreshingly creamy Greaves Pâté Milkshake. The possibilities are endless! Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Preparing Sweetbreads Introduction & Inspiration Sweetbreads are a real delicacy and are highly nutritious. They can be cooked in many different ways, and are very mild tasting, tender and creamy. In order to give them the best possible flavour and texture, it's important to properly prep the sweetbreads before cooking them. X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: Plus several hours for soaking and pressing (optional) the sweetbreads see Tips section below) Cooking Time Less than 30 minutes Serving Size 160g Prepared Veal Sweetbreads Main Ingredients: 215g Veal Sweetbreads Salt Recipe Instructions Place the sweetbreads in a bowl of salted water for 2 hours to get rid of any impurities. You can change the water a couple of times during the soaking process. Bring some water to boil in a large pot. Add the sweetbreads and reduce the temperature to lightly poach them for about 5-10 minutes (you don't want to boil it as otherwise it will become tough). The water should be just gently bubbling. Every once in a while give the water a stir and check on the firmness of the sweetbreads. Prepare a glass bowl with cold water and ice cubes that will serve as an ice bath that you will place the sweetbreads into once they have finished poaching (this will shock them, make them contract and expel any further impurities). Use a large slotted spoon to lower the sweetbreads carefully into the ice bath. Let the sweetbreads sit in the ice bath for about 5 - 10 minutes. Rinse the sweetbreads under running water. Transfer the sweetbreads to a large chopping board and pat them dry. Cover the sweetbreads with a sheet of greaseproof paper and then add a heavy pan or pot on top of the sweetbreads to weight them down (for a couple of hours or overnight). To clean the sweetbreads, remove any remaining tough membrane, gristle, fat, or veins. This is best done with your fingers and a small sharp knife or indeed a pair of kitchen scissors. The tricky part is doing this while keeping the sweetbreads whole as they are still quite tender at this stage. It's a little tedious, but will help to improve the texture of the end product so that it's less chewy. Your sweetbreads are now prepped and are ready to cook in any number of ways. Tips The sweetbreads are perishable and so when you get them, cook them as soon as possible. Sweetbreads shouldn't be pink inside, it should be cooked in the centre. The soaking process helps draw out all of the blood and impurities. You can if you wish skip the step of weighting the sweetbreads down. This is more of a traditional step in classical cooking. The pressure gives them a firmer texture (pressing pushes out all the excess moisture) and a more uniform shape, so that they are easy to slice into medallions. If you skip this step, they may be a little bit more spongy in texture and less uniform, but still delicious! If you can't get all of the outer membrane layer off, it's not an issue. Texture wise, It might be a little chewier and slightly less creamy. Classically, the sweetbreads are normally poached before removing the membrane. You can however remove the membrane while the sweetbread is raw as well. Many chefs do this. Ideally, purchase your 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 sweetbreads into various dishes. Sweetbreads go really well with smoked bacon, black pudding and a mint garnish. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Crackling Puree Introduction & Inspiration If you're looking for a fatty, flavour-packed accompaniment to various PKD dishes, this simple pork crackling purée is the perfect choice. It literally takes minutes to make, so you'll be very pleased you did! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 70g Pork Crackling Purée Main Ingredients: 50g Pork Crackling 50g Oxtail Cooking Juices Recipe Instructions Place the pork crackling and oxtail cooking juices into a pan on medium heat. Warm the crackling and juices. Once the pork crackling pieces are nice and warm, add them to a mini blender, together with 20ml (~3 tablespoons) of the oxtail cooking juices from the pan. Blend, until the pork crackling resembles a purée in consistency. Your Pork Crackling Purée is ready! Tips Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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 Pork Crackling Purée into various dishes. If you do not have any oxtail cooking juices to hand, then why not use pulled pork cooking juices or lamb cooking juices, or at a pinch, bone broth. The more flavourful the cooking juices, the better the flavour profile of the Pork Crackling Purée will be. When you're making the pork crackling, remember to note down how much fat your pork crackling represents as part of the cooking process so that you maintain a good PKD ratio for your dishes when adding this delicious purée . Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Whipped Bacon Fat Introduction & Inspiration This whipped bacon fat from Eskimo Kitchen's Mangalica Kolozsvari bacon has a lovely silky texture to it and tastes amazing with its nice smoky undertones. It can be used in a number of different recipes from soups to desserts where you're looking for a light and creamy result. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 80ml Whipped Bacon Fat Main Ingredients: 80g Eskimo Mangalica Smoked Kolozsvari Bacon (or similar) Recipe Instructions Make the bacon fat as per the ' Bacon and Bacon Fat - Smoked' recipe instructions. Allow the bacon fat to cool (overnight ideally) in the fridge. Place the bacon fat in a glass bowl and proceed to whisk the bacon fat on the lowest speed, until you obtain a nice consistency with soft peaks forming. (To Note: If your bacon fat is not quite as firm as you would like it, place the bowl in the freezer for 10 or so minutes and then re-whisk). Your Whipped Bacon Fat is now ready to use. Tips Check out my Bacon and Bacon Fat - Smoked recipe for instructions on how to make the bacon fat. Whipped Bacon Fat, soon melts at room temperature, so be sure to whip the fat to your desired consistency and then place it right back into the fridge until you are ready to use it. If it does melt slightly, it starts to take on more of a double cream consistency which can also be useful for recipes. Ideally, purchase your meat and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free. Use the Recipe Search functionality on the website to discover how to incorporate whipped bacon fat into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) 'La Religeuse' Revisited Introduction & Inspiration My inspiration for this recipe was simply to create a PKD dessert 'of sorts' for Christmas! As another year draws to a close, I am very grateful for the PKD way of eating and so wanted to create a fitting creation modelled around 'La Religeuse' which is a popular dessert here in France. Recipe Overview Preparation Time 30 mins to 1 Hour Cooking Time Less than 30 minuutes Serving Size 1 x 'La Religeuse' Revisited Main Ingredients 120g Parma Ham 60g Liver Parfait 55g Greaves Pâté 8g Honey 6g Tallow (letter decoration) 5g Lard (optional decoration) Recipe Instructions Instructions for making the Twisted Parma Ham Nests: Pre heat the oven to 175c Grease a hole of one large muffin tin and one small muffin tin. Carefully twist each Parma ham slice at either end to form twisted Parma Ham. Then carefully place the twisted Parma Ham in a circle shape in each of the muffin holes. You should use approx. 100g to make the twisted Parma Ham Nest for the large muffin tin (placing one on top of the other in the hole) and 20g for the smaller muffin tin hole. Push the Parma Ham against the side of the muffin tin hole (The idea is that there should be a gap in the middle as we will be adding a filling later). Place the baking trays in the oven and bake for 18 minutes (or to your preferred level of doneness). Once cooked, remove the muffin trays from the oven and allow to cool for a few minutes until the two Parma Ham twisted nests are cool enough to handle. Instructions for making the Base & Intermediate circles: In a small bowl mix the Greaves Pâté with the honey until well combined. Use 2 pastry cutter circles that are similar sizes to the large muffin tin hole and the small muffin tin hole. Get a small plate and cover with a little greaseproof paper. Place the circular cutters on top of the greaseproof paper and divide the Greaves Pâté mixture between the two circles. Fill both circles to roughly the same height. Smooth the tops of the circles and then place the plate in the freezer while the circles harden. Instructions for making the Liver Parfait: See my Liver Parfait recipe for instructions on how to make this. Instructions for making the letters: Simply melt the tallow in a small pan. In a flat dish, pour in the melted tallow so that there is a 5 mm high layer of tallow. Place the dish in the freezer so that the tallow hardens. Once the tallow is hard, use the PKD letter pastry cutters to carefully cut out the letters. Keep them in the freezer until you are ready to serve. Assembly Instructions: Remove the Greaves Pâté circles from the freezer and place the largest one in the centre of a serving plate. Next, centre the largest Parma Ham Nest on top of the circle. Now fill the large Twisted Parma Ham Nest with a ball of Liver Parfait approx. 40g (this may vary depending on your size of Nest) Next add the smaller Greaves Pâté circle on top of the ball, followed by the smaller Twisted Parma Ham Nest and finally another ball of Liver Parfait approx. 20g. Remove the letters from the freezer and carefully place the PKD letters on the base of your Religeuse. Feel free to use a few dots of chilled lard to further decorate your creation. Marvel at your creation. Your prayers have been answered! Enjoy! Tips Check out my Liver Parfait recipe for instructions on how to make this. Only remove the items from the freezer when you are ready to plate up your creation, so that they do not melt prematurely! 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, PKD (With Allowances) Christmas 'Chocolate' Box Introduction & Inspiration Chocolate boxes are always a lovely treat on special occasions, and especially so at Christmas time! I hope you will enjoy trying out these 'chocolate' treats over the festive period, with ingredients that won't disappoint! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 12 x Tripe, Cherry & Beef Sprinkle ‘Chocolates’ 10 x Cherry, Marrow & Beef Sprinkle ‘Chocolates’ Ingredients: Tripe, Cherry & Beef Sprinkle 'Chocolates' 125g Oven Roasted Bone Marrow (scooped out of the bone) 70g Tallow 90g Pressure Cooked Beef Tripe 40g Honey 15g Organic cherries (pitted) - finely chopped 2-5g Beef Sheet - finely ground 10g Beef Crackling - finely chopped Cherry, Marrow & Beef Sprinkle 'Chocolates' 65g Oven Roasted Bone Marrow (scooped out of the bone) 35g Tallow 20g Honey 5-10g Organic Cherries (pitted) - finely chopped 2g Beef Sheet - finely ground 10g Beef Crackling - finely chopped Recipe Instructions Instructions: Tripe, Cherry & Beef Sprinkle 'Chocolates' Place the bone marrow, tripe and tallow in a pan, on low heat. Add in the honey and keep stirring until the honey has completely dissolved and the tallow and bone marrow are melted. Now pour the mixture into a high speed blender. Blend well for 20-30 seconds. Pour the contents of the blender through a sieve into a glass jug. Pour half of the mixture into the square mould to fill 3/4 full. Add some of the chopped cherries on top of each square and/or beef crumbs and beef crackling. Alternate, so the toppings are all different. With the remaining half of the mixture in the glass jug, add some cherries and beef crackling and fold into the mixture, before pouring into the square mould. Decorate with any remaining cherries, beef sheet crumbs and crackling as you like. Place the square chocolate mould in the freezer. Once the chocolates have set, transfer them from the mould into a glass container with a lid, and keep them in the freezer until ready to serve. Cherry, Marrow & Beef Sprinkle ‘Chocolates’ Place the bone marrow and tallow in a pan, on low heat. Add in the honey and keep stirring until the honey has completely dissolved and the tallow and bone marrow are melted. Now pour the mixture into a high speed blender. Blend well for 20-30 seconds. Pour the contents of the blender through a sieve into a glass jug. Pour the mixture into the square moulds to fill 3/4 full. Add some of the chopped cherries on top of each square and/or beef crumbs and/or beef crackling. Alternate so the toppings are all different. Place the square mould in the freezer. Once the 'chocolates' have set, transfer them from the mould into a glass container with a lid, and keep them in the freezer until ready to serve. Tips Check out my Beef Crackling, Oven Roasted Bone Marrow, Beef Sheet and Beef Tripe - Pressure Cooker recipes for instructions on how to make all of these. Feel free to present your 'chocolates' in a fancy box! Try making the Redcurrant & Cherry 'Chocolates' too (also shown in the image) so that you have a selection of flavours and colours! 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, Heart & Sausage Mini Muffins Introduction & Inspiration This recipe is a spin-off from my basic liver muffin recipe, to further enhance the flavours and nutrient density of these little mini muffins. The result was a tasty mixture of subtle flavours in these moist little muffins, with a nice variety of colourful toppings. These Paleolithic Ketogenic Diet (PKD) inspired mini 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 20g per mini muffin Makes 22 mini muffins (may vary depending on the size of muffin tray used) Main Ingredients: 100g Veal Heart 245g Liver 90g Sausage 65g Lard or Tallow (To Note: Use 65g of additional fat to decorate the muffins - approx. 3g / per muffin of topping*) Salt to Taste Decoration Ingredients Ideas* Lard or Tallow Oven Roasted Bone Marrow (scooped out of the bone) Sausage Pork Greaves/Crackling Honey (Optional) Recipe Instructions Pre heat the oven to 180c. Use a food processor to blend the liver, heart, sausage, lard/tallow (65g) and salt (if using) together into a smooth paste. Grease a 24-hole mini muffin tray and then add in the mixture evenly into the moulds. Bake in the oven for 20 mins. Let the muffins cool completely before taking out of the moulds, and then place on a serving plate. Decorate the muffins using approximately 3 g of different fat combinations per muffin (see Decoration Ingredient Ideas, above). Tips 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. Using Veal Liver gives a much milder flavour than Beef Liver. This can really help if you are just starting to eat liver. See my section on Liver fundamentals for more ideas on cooking with liver. 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, PKD (With Allowances) Christmas Cookies Introduction & Inspiration These little cookies are ideal for when you are looking for a tasty treat, that provides a good boost of energy. I hope you enjoy them! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Serving Size 8 Cookies Main Ingredients 70g Pressure Cooked Beef Tripe 50g Minced Meat - cooked & warm 60g Oven Roasted Bone Marrow (scooped out of the bone) warm 25g Cooked Parma Ham (roughly chopped) 35g Honey - Local & Organic Decoration 1 x Raspberry or blueberry per cookie (optional decoration) 10g Beef Crackling (optional decoration) Recipe Instructions In a food processor, blend the pressure cooked beef tripe until very fine, like paste in texture. Next add to the food processor the warm cooked minced meat, the warm bone marrow and the honey. Blend until all the ingredients are well mixed in. Finely add the cooked Parma Ham and simply use the Pulse button to quickly blend for a couple of seconds, so that the Parma Ham bits are not too small. Cover a baking tray with greaseproof paper. Divide out the mixture evenly into 8 balls and space them out on the baking tray. With your hands press down on each ball to flatten into a circular cookie shape (or use a small circular pastry cutter for more accuracy). Allow the cookies to cool, before placing them in the fridge to harden a bit. Decorate each cookie with a raspberry or blueberry and bits of beef crackling if you wish. Tips Place the cookies in the freezer briefly for a chewier version. 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: 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) Liver Pasta Introduction & Inspiration The liver sheets work perfectly to make 'pasta'. Clearly we're not talking about traditional pasta here with its huge carb load and detrimental ingredient profile. Rather, we are talking about Spaghetti or Fettucine style liver pasta, which is a lot more beneficial to our health and well-being, and is delicious to boot! Making liver 'pasta' can be facilitated with a couple of pasta attachments for the KitchenAid, if you happen to have one handy. I always wondered what would become of these attachments once I changed to a healthier way of eating. I am pleased to say these attachments have got a new lease of life, making this healthier type of 'pasta'. Otherwise, using a regular old kitchen knife or pizza cutter is just as good for cutting your fettuccine and spaghetti style strips and is probably quicker, but I do love my kitchen gadgets! So go on, give this new style of 'pasta' making a try. Your body, taste buds and health will thank you for it! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size Liver 'Pasta' - Fettucine and Spaghetti style Main Ingredients: 1 x Liver Sheet Recipe Instructions Important: Make your Liver sheet as per the recipe instructions. Allow the sheet to cool down fully, before placing it in the fridge for at least one day as it needs to have slightly less moisture in it, i.e. be slightly drier. If you use the sheet too soon, it may not cut well with the pasta attachment, especially for spaghetti style 'pasta'. Perform a test with a small piece of the sheet if need be, to check it's ready and dry enough. Ignore this note if you'll be making your 'pasta' using the manual method. KitchenAid Method Cut your liver sheet into smaller sheets so that the width of each sheet will fit into your pasta attachment. Add a 'Fettucine' or a 'Spaghetti' attachment to a KitchenAid device, switch the machine on to a Medium speed. Slowly feed the end of one of the sheets into the machine, placing a bowl underneath the attachment for the 'pasta' to fall into. Reserve. Manual Method If you do not have a machine, simply place the sheet on a large wooden chopping board and cut long strips with a width of approximately 5mm for fettucine and 2-3 mm for spaghetti (this can be a little more tricky, so take your time!). Your liver ‘pasta’ is ready! Tips Ideally, purchase your offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Liver Sheet recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Liver 'Pasta' into various dishes. As a variation on Liver 'Pasta', why not try making Beef Tripe 'Pasta' or Liver and Egg 'Pasta' too! Be sure to add an appropriate amount of fat to accompany your 'pasta', to achieve a perfect PKD ratio. Video