Regime Type: Without Eggs, Strict PKD (No Allowances) Greaves Pate Frosting Introduction & Inspiration Eskimo Pork Greaves Pâté is delicious in its own right and when combined with a few other ingredients it becomes perfect as a sweet or savoury frosting for cakes or buns, with its light and creamy texture. This frosting is perfect for use in a piping bag and sets perfectly. I hope you will give this a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 1 x 90ml Greaves Pâté Frosting Main Ingredients: 50g Bone Marrow Liquid (soft) 30g Eskimo Pork Greaves Pâté 1 Tsp Honey (Optional) Recipe Instructions Add all the ingredients to a glass bowl. Mash the greaves pâté with a fork if it's quite hard, before using an electric hand whisk to whisk the frosting to your preferred thickness and consistency. (To Note: You can add the bowl to the freezer for 5 minutes to have a thicker consistency to the frosting). The frosting is ready to be used straightaway. Otherwise cover the frosting and store it in the fridge. (To Note: the frosting will set in the fridge and so it’s best to make it when you’re ready to use it). 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 ). Ideally, purchase your fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free. 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 recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Greaves Pâté Frosting into various dishes. Eskimo Pork Greaves Pâté is made from 100% pork greaves which is an extremely rich, dense and slightly textured paste. It is a vitamin-D enriched meat product. Although creamy in texture, this product does not contain any dairy or additives. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Tasty Lamb, Heart and Kidney Burger Patties Introduction & Inspiration These burger patties are not only very nutrient dense, but they're wonderfully tasty too! They can be made very quickly and only take a short amount of time to cook. 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 30 minutes Serving Size 2 x Tasty Lamb, Heart and Kidney Burger Patties (9cm diameter) Main Ingredients: 220g Lamb Shoulder 55g Lamb Kidney 40g Veal Heart 65g Tallow - soft Salt To Taste Topping For Burger Patties (For a good PKD ratio) 25g Beef Crackling (represents 40g fat) * Recipe Instructions Chop the lamb and kidney into small pieces. Add the pieces to a mini blender along with the salt and tallow. Blend briefly until all the ingredients are well combined, but avoid over blending. Place a pastry circle (or burger patty circle) on top of a piece of greaseproof paper within a large shallow dish (to retain the cooking juices) on a baking tray. Add half of the patty mixture from the blender into the circle. Use a spoon or burger patty press, to press the patty mixture down into a nice burger patty shape. Carefully remove the circle from around the patty. Repeat the above step, to make the second burger patty. If you're not cooking your burger patties straightaway, place the patties in an airtight container in the fridge, otherwise go ahead and cook the patties in the oven or a frying pan until cooked to your liking. Add the beef crackling to the top of your burger patties (to ensure a good PKD ratio) and drizzle with any 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 and kidney burger patties into various dishes. *The burger patties cook up really well in the oven. It's my favourite way of cooking them so far. Some fat will be rendered during the cooking process (approx. 19ml cooking juices per burger patty), 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 issues with it), 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 heart and kidney, they're extremely mild. While you get used to the flavour, you can simply add slightly more lamb and less of the other ingredients if need be. Honestly though, it's very difficult to detect either the kidney or the heart in these burger patties. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Pork Jelly 'Rice' Introduction & Inspiration This rice substitute is a good option to provide some healthy protein in your meals. It's a nice bright white colour and has no particular flavour profile, so it's also quite neutral tasting like rice, but without all the issues of the traditional ingredient. I hope you will try out this health friendly version of rice. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x 100g Pork Jelly 'Rice' Main Ingredients: 100g Pork Jelly Cubes Recipe Instructions Place the pork jelly cubes in a small mini-blender, and pulse the ingredients until the pork jelly resembles little grains of rice. Remove the Pork Jelly 'Rice' from the blender with a spatula and add to an airtight container. Store the container in the fridge, ready for use. Tips Ideally, purchase your meat, fat and skin from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Pork Jelly Cubes recipe for instructions on how to make this. Use the Recipe Search functionality on the website to discover how to incorporate Pork Jelly 'Rice' into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Creamy Brain and Lard Dressing Introduction & Inspiration This dressing is a lovely white colour and is still easily spreadable straight from the fridge. The brains are not overly dominant in the dressing and marry well with the creamy lard and salt. This is simply a different fat option you can try which combines the deliciousness of two nutrient dense fats. The dressing is also thick enough for piping with (over bread slices or buns etc.) for a fancier presentation, should your creative juices start to flow! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time N/A Serving Size 1 x 120ml Creamy Brain and Lard Dressing Main Ingredients: 85g Lard 35g Pig Brains - Poached Salt To Taste Garnish Parsley (Fresh or Dried) - Optional Recipe Instructions Mix all the ingredients in a small glass bowl using an electric hand whisk until the mixture is lovely and creamy. Stir some parsley (if using) into the mixture and then sprinkle the top of the dressing with a touch of parsley (optional). Use a spatula to add the mixture to an airtight glass container. Use right away or close the lid on the container and refrigerate for up to 2 days. 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 ). Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Brains - Poached and Lard and Pork Crackling - Air Fryer recipe for instructions on how to make these. 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. Use the Recipe Search functionality on the website to discover how to incorporate Creamy Brain and Lard Dressing into various dishes. Video Not Available Yet....

Regime Type: PKD (With Allowances) Bone Broth and Parma Ham Mayonnaise Introduction & Inspiration The goal was to make use of the fat layer that forms on top of the juices created when making bone broth, and this recipe doesn't disappoint! The light savoury flavour of the mayonnaise from adding in the cooked Parma Ham at the end really complements the very mild flavour of the bone broth fat. The mayonnaise, while it hardens slightly in the fridge, is still nice and spreadable. It' s definitely worth trying out and seeing what you think. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time - Serving Size 1 x 125g Bone Broth and Parma Ham Mayonnaise Pot Main Ingredients: 105ml Bone Broth Fat 2 x Raw Egg Yolks 20g Crispy Parma Ham Salt to Taste (Optional) 5g Honey (Optional) Recipe Instructions Place the egg yolks in a tall glass jar with a reasonable sized opening (if you plan on using an immersion blender), or a large bowl (if you are just going to whisk the mixture by hand like I do). Add a touch of salt (optional) to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix. Add the Bone Broth Fat drop by drop for the first few minutes. Gradually pour tiny amounts of the bone broth fat into the egg mixture and continue blending. As the mixture begins to thicken and more of the bone broth fat has been added, you can start to add the fat more quickly until the mayonnaise is still a little liquidy (since the bone broth fat will harden further in the fridge). At this point you can crush the Crispy Parma Ham into little pieces in your hand (or place the Parma Ham in a plastic bag and use a rolling pin to crush it) and then add them to the mayonnaise. You can also add in a very small amount of honey (optional) or any other extras should you wish and combine well. Use a spatula to spoon the Bone Broth and Parma Ham Mayonnaise into a lidded glass jar and place 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 Bone Broth Fat Make the Bone Broth fat as per my Bone Broth - Pressure Cooker recipe instructions. Allow the Bone Broth fat to cool on top of the bone broth liquid. Once the Bone Broth fat has set, remove this from the jar and place in a bowl. If the bone broth fat isn't soft, then simply warm it up slightly in a pan so that it's more liquid and ready to be used to make the mayonnaise. Be sure to use free range, organic eggs, as well as organic honey. 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 ). 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. Remember that the Bone Broth & Parma Ham 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. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Creamy Pulled Pork Soup Introduction & Inspiration Transform your pulled pork leftovers into a sumptuous, velvety soup that’s both easy to prepare and packed with nutrients. The harmonious blend of tender pulled pork and a creamy Alfredo-style sauce creates a symphony of flavours. Top it off with finely grated pork or beef crackling and crispy Parma ham flakes for an indulgent experience. Served piping hot, this soup is richly creamy without the need for any eggs. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Bowl of Creamy Pulled Pork Soup Main Ingredients: 100g Pulled Pork Leftovers 50ml Bone Broth 150ml Alfredo Style Sauce Salt To Taste Topping (Optional) 4g Crispy Parma Ham Flakes 1 Tbsp Grated Pork or Beef Crackling 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. Add the pulled pork leftovers and the bone broth to a pan on low-medium heat, with a touch of salt. Stir, until the bone broth has melted. Add the sauce to the pan and give everything a good stir. Cook until the mixture is nice and hot. Perform a quick taste and add any additional seasoning as required. Stir. Remove the serving bowl from the oven and add the soup. Sprinkle the soup with some crispy Parma ham flakes and grate on a little pork or beef crackling if desired. Serve nice and hot. Tips As a variation, you can also make a smooth velouté soup version by quickly blending all the pan ingredients until smooth at the end of cooking, before adding the toppings. For the bone broth, adjust as required depending on how thick and unctuous you'd like your soup to be. You can also use pulled pork cooking juices which will provide even more flavour to your soup. Check out my Pulled Pork - Ninja Bake Roast Option , Bone Broth - Pressure Cooker, Beef Crackling, Lard and Pork Crackling - Air Fryer, Crispy Parma Ham Flakes and Alfredo Style Sauce recipes for instructions on how to make all of these. 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. Reduce the quantities slightly should you wish to serve the soup as a starter. Should using the Alfredo Style Sauce prove to be problematic due to sourcing the ingredients, you can substitute as follows: 65g Oven Roasted Bone Marrow, 90ml Beef Cooking Juices (flavourful) and a touch of salt. Warm all the ingredients in a pan and then use a high speed blender to blend until smooth. The substitute sauce is now ready to use. Video

Regime Type: Without Eggs, PKD (With Allowances) Raspberry Crispy Wafers Introduction & Inspiration Raspberry Crispy Wafers have a nice subtle hint of raspberry to them, and are so simple to whip up. They can be useful as a basket/bowl to place desserts or other ingredients into, as rolls or as a wafer accompaniment for various dishes. The texture is also super fine like Filo Pastry, so they add a delicate, crispy touch to other recipe ingredient textures. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Raspberry Crispy Wafers Main Ingredients: 50g Pork Jelly Cubes 30ml Bone Broth 1-2 tsp Raspberry Coulis Recipe Instructions In a pan on low heat melt the pork jelly with the bone broth and Raspberry Coulis, and stir the mixture until everything is well combined. Just before the pork jelly mixture is ready (30 - 45 seconds), heat your crepe pan up on medium-high heat. Once the crepe pan is hot, pour approximately half of the mixture into the crepe pan and use a pastry brush and work quickly to brush the mixture over the surface of the hot crepe pan. You will need to give it a few coats. When the pan is sufficiently hot, you should see the mixture soon change to a light brown type colour within a few seconds. At this point, act quickly with a spatula to lift up the edges of the wafer and then use a pair of kitchen tongs to remove the wafer from the base of the crepe pan on to a serving plate. Repeat the above steps until all the raspberry pork jelly mixture has been used up. Your Raspberry Crispy Wafers are now ready to use! Tips If you remove the wafer quickly from the hot crepe pan and place in a rack in a U shape, the wrap can be used as a taco holder. Ideally, purchase your meat, skin and animal fats from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Pork Jelly, Raspberry Coulis and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Bear in mind that the protein content of gelatine needs to be taken into account when you add fat for PKD purposes. (So for this recipe consider adding 16g fat). Video

Regime Type: PKD (With Allowances), Without Eggs Oxtail Fat Jelly Treats Introduction & Inspiration Oxtail Fat Jelly Treats are an attractive looking savoury dessert with just a hint of sweetness from the cherries. They are easy to prepare and set wonderfully in the fridge. They're a great way of sampling all the loveliness that oxtail in all it's forms (meat, cooking juices and fat) has to offer and have a great PKD ratio. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: These will need a few hours to set in the fridge once made) Cooking Time Less than 30 minutes Serving Size 5 x Oxtail Fat Jelly Treats ( 5cm deep appetiser glasses - 5cm diameter) Main Ingredients: 150g Oxtail Leftovers 110ml Oxtail Cooking Juices 85g Oxtail Fat (melted - liquid form) 7.5 Cherries (pitted) Salt To Taste - Optional Optional Decoration Cured Egg Yolk (grated) / Crispy Parma Ham Flakes Recipe Instructions Warm the oxtail and oxtail cooking juices on the stove for a couple of minutes on low heat (add salt to the meat and cooking juices, if using), so that the cooking juices are liquid (as opposed to jelly-like when cold) and the oxtail leftovers are slightly warm. Divide the oxtail leftovers between the terrine glasses, and push down the meat until nice and level using a spoon or a small rolling pin end. Divide the oxtail juices evenly between the terrine glasses, saving room at the top for the oxtail fat. If the oxtail fat is still solid, pop it in a pan and melt it on low heat for a few minutes until it becomes liquid. Divide the liquid oxtail fat evenly between the terrine glasses and insert a cherry into the centre of each terrine. Place the terrines on a serving tray, and put them in the fridge to set fully. This may take a couple of hours. Just before serving, remove the serving tray with the terrines from the fridge. Add half a cherry on top of each terrine and grate a little Cured Egg Yolk (or alternatively, Crispy Parma Ham Flakes) over the top of each glass. 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. 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 Oxtail - Slow Cooker recipes for instructions on how to make this. To ensure a good PKD ratio for this savoury dessert, simply ensure that you take note of the difference between the raw weight of the oxtail before cooking (minus the weight of the bones onced you've cooked it) and cooked oxtail leftovers so that you use the appropriate amount of fat for your desserts. If you are not a fan of cherries, simply substitute them for a different fruit like raspberries or strawberries. Blackberries also marry very well with oxtail. Or just leave them plain, for a refreshing savoury dessert. Video

Regime Type: Without Eggs, Strict PKD (No Allowances) Leg Of Lamb - Slow Cooked In The Oven Introduction & Inspiration This Slow Cooked Leg of Lamb is going to take your next Sunday meal to a whole new level! It is extremely easy to make, but you will have to be patient as it's going to be a low and slow type of cook. However the reward will be the most amazingly tender lamb leg with meat that literally falls off the bone, served with flavoursome cooking juices and bacon slices. What's not to like! I hope you will give this a try over Spring, or indeed any moment you have time to appreciate this delicious cut of meat among family and friends. X Nic Recipe Overview Preparation Time Less than 30 minutes (To Note: The leg of lamb preparation should be done several hours before cooking or ideally overnight). Cooking Time Less than 30 minutes (To Note: Ideally you will need to also allow time to baste your leg of lamb at regular intervals with the cooking juices) Serving Size 4 - 6 Servings Main Ingredients: 1.895 kg Leg Of Lamb 80g Tallow (room temperature) 400ml Bone Broth 180g Smoked Bacon Slices Salt To Taste 2 Carrots (Optional) 1 x Parsnip (Optional) 2 tsp Dried Rosemary or Thyme (Optional) Recipe Instructions Instructions Prior to Cooking : In a large bowl, add the tallow, rosemary and salt. Use a fork to mix all the ingredients together until everything is well combined. Reserve. Place the lamb on a wooden chopping board and pat it dry all over with a paper towel. Score the top of the lamb 3 - 4 times with a sharp knife. Rub the tallow mixture all over the lamb and into the little slits you have created. Cover the lamb, and Ideally leave it in the fridge for several hours (or overnight) before cooking. Instructions for Cooking : Pre-heat the oven to 130c - Convection. Heat up the bone broth in a pan on low heat, until it's nice and hot. Remove the leg of lamb from the fridge and place it on top of a little trivet, in a roasting tin. Cover the top of the lamb with the slices of smoked bacon. Pour the bone broth around the sides of the lamb leg. Peel the parsnip and the carrots (if using) and cut them into small cubes and place around the sides of the lamb leg. Crumple some greaseproof paper, large enough to cover the meat and then wet it under the tap. Cover the leg of lamb with the greaseproof paper and then add some aluminium foil on top and make sure it is well sealed around the roasting tin. Place the roasting tin in the oven and cook for 10-11 hours. (Try and Baste the meat with the cooking juices every hour, and from 9 hours onwards baste the meat and also use two forks to check if you can pull the meat apart easily. Once you can, it's ready). Remove the roasting tin from the oven, baste the meat with the cooking juices and cover again and allow the meat to rest for 30 minutes. Transfer the Leg of Lamb to a wooden chopping board, pour all the juices from the roasting tin into a jar (if not serving straightaway) or else pour the juices into a pan and bring it to a boil over a low-medium heat. Cook, until the juices have reduced to the desired consistency for the sauce reduction. To serve, cut or shred the meat, removing any bones. Place the lamb and vegetables (if using) onto a serving plates (or a serving platter) and drizzle over some of the cooking sauce. To ensure a good PKD meat : fat ratio, add some whipped tallow or other PKD fat of your choice. Enjoy! Tips Ideally use a snug fit roasting tin (i.e. that is only slightly bigger than the lamb leg so that everything stays juicy). This lamb is delicious served with a traditional mint sauce. Check out my Mint Sauce recipe for instructions on how to make this. Try and purchase all 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 vegetables or herbs should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. 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: Strict PKD (No Allowances), Without Eggs Hearty Steak Burger Introduction & Inspiration The delightful combination of a wholesome ‘bun’ paired with mouthwatering flavours makes this hearty steak burger a true delight! Whether you opt to cook it in the oven or on the BBQ, get ready for a treat. Enjoy every mouthful! Bon appétit!” 🍔😊 X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Hearty Steak Burger Main Ingredients: 2 x Flat Offal Muffins* 1 x 150g Steak Crackling Burger Patty 6g Beef Crackling - sliced** Salt To Taste Recipe Instructions Pre heat the oven to 160c. Once the oven is up to temperature place the Steak Crackling Burger Patty into a shallow dish and set it on a baking tray. Cook the patty in the oven for 23 minutes. Meanwhile, chop the beef crackling into slices and place it in a small ramekin. Once the patty has finished cooking, briefly remove the baking tray from the oven, and add the 2 muffins as well as the beef crackling. Add the baking tray back to the oven, and cook for an extra 2 minutes. Check the patty is cooked to your desired level of doneness and then remove the tray from the oven. Add a muffin to the centre of a warm serving plate, use a spatula to place the burger patty on top of the muffin with a sprinkle of salt (optional). Add the warm beef crackling slices and top the patty with the remaining muffin to form your hearty steak burger. Enjoy tucking into this delicious burger. Bon Appétit! Tips Ideally, purchase your meat, fat and organs 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 Flat Bottom Offal Muffins, Beef Crackling and Steak Crackling Burger Patties for instructions on how to make all of these. *You can use another muffin option as the burger 'bun' should you wish. On my website you'll find a large choice, including oxtail and sweetbread, beef and sweetbread, lamb and pork. You get to decide. **The burger patties cook up really well in the oven. Approx. 10ml fat will be rendered during the cooking process. Reserve the cooking juices for another recipe and simply add the beef crackling on top of your burger 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. Video Not available yet....

Regime Type: Without Eggs, PKD (With Allowances) Apple Crumble with Ice Cream Introduction & Inspiration There is nothing nicer than a nourishing bowl of apple crumble. This version is ideal for both summer and winter, offering a lovely blend of flavours and textures. I hope you'll give it a try. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size Serves 2 Main Ingredients Crumble Ingredients: 150g Beef Tripe Crumbs 6g - 10g Honey 20g Tallow or Lard - softened Filling Ingredients: 1 Apple - Peeled & cut into small pieces 6g Honey 20ml Water Topping Ingredients: 50g Bone Marrow Ice Cream A few cubes of Beef Crackling (Optional decoration) Recipe Instructions Crumble Instructions: Pre Heat the oven to 150c. Prepare the Beef Tripe Crumbs per the instructions. Remove the Beef Tripe Crumbs from the oven and pour into a glass bowl. Add the melted tallow or lard and use your fingertips to rub the fat into the crumbs. Add the honey and stir all together with a wooden spoon into a crumble like consistency. Set aside. Filling Instructions: Ensure the apple is cored and then peeled. Chop the apple into slices and then chop the slices into smaller pieces. Place the apple pieces into a small pan. Add the water and the honey. Cook on low heat and stir regularly. Cook until the apple is soft and all the honey has dissolved in the water (8-9 minutes). Remove the pan from the heat and allow the mixture to cool. Reserve. Assembly Instructions: Mix the crumble and apple filling ingredients together in a bowl. Divide the mixture out evenly between the serving bowls. Serve with a small scoop of delicious bone marrow ice cream on top and sprinkle on a few crunchy cubes of beef crackling. Enjoy! Tips Check out my Beef Crackling recipe for instructions on how to make this. The Bone Marrow Ice Cream pairs so well with the apple crumble. It provides a wonderful mixture of flavours and textures, to make this dessert treat a special one. The apple and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Video Not Available Yet....

Regime Type: PKD (With Allowances) Crispy Pulled Pork Bread Introduction & Inspiration 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. Give this 'bread' a try. I am sure it will become one of your new favorites! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Crispy Pulled Pork Bread Slices Main Ingredients: 2 x Pulled Pork Bread Slices 1 tsp Tallow for frying Recipe Instructions Make the pulled pork bread as per the recipe instructions. Cool and then place in the fridge in an airtight container. Remove the bread from the fridge and cut 2 slices of the bread (store the remaining bread 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 2 bread slices to the frying pan. Use a spatula to flip the slices over every 30 to 45 seconds. Cook until the bread has started to crisp up and has a nice depth of colour. Remove the frying pan from the heat and allow the slices to rest for a minute or so. Your Crispy Pulled Pork Bread is now ready! Tips Ideally, purchase your meat and fat 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 slightly sweet toppings! Be sure to use free range, organic eggs to make the pulled pork 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 Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe Sheets With Beef Introduction & Inspiration These nutrient dense Beef Tripe Sheets With Beef are easy to prepare and useful for so many recipes. You can use them to make samosas, rolls, tripe with beef flakes for desserts, ice cream wafers....the list goes on and on. 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 3 x Beef Tripe Sheets With Beef Main Ingredients: 100g Pressure Cooked Beef Tripe 110g Cooked Minced Meat 80ml Bone Broth 80g Oven Roasted Bone Marrow Salt To Taste Recipe Instructions Preheat oven to 175c (convection- middle shelf). Place all the ingredients into a pan on low-medium heat, and allow the bone marrow to melt and the other ingredients to be warm (5 minutes or so). Allow the mixture to cool slightly and then pour all ingredients out of the pan into a high speed blender and blend until the mixture is nice and smooth. Grease a silicone baking mat (e.g. De Buyer) with tallow or lard. Pour approx. 100ml of the mixture on to the silicone mat (that's on a baking tray) and spread out a thin layer of the mixture using a spatula. Place the baking tray in the oven and cook for 14 minutes (check often towards the end of the cooking time) Once cooked, remove the baking tray from the oven on to a heat resistant mat on the kitchen countertop and allow to cool for a few minutes. While still warm, transfer the sheet on to some greaseproof paper to avoid it going cold and potentially sticking to the silicone mat (this shouldn't happen if you greased the silicone mat). Repeat the above steps to make the remaining sheet. Store the Beef Tripe Sheets With Beef in your fridge. Tips Ideally, purchase your meat and offal 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 Beef Tripe - Pressure Cooker and Bone Broth - Pressure Cooker recipes for instructions on how to make these. Beef Tripe Sheets With Beef 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: Without Eggs, Strict PKD (No Allowances) Breaded Liver With Pulled Pork Sauce Introduction & Inspiration For a dish that is simply 'breaded' liver it is extremely tasty, with an incredible flavour furnished by the rich pulled pork sauce. A wonderful change from other more bland liver dishes. The breading is provided by a very fine tripe 'flour'. I wouldn't suggest making the 'flour' every day since it's not very economical, however it can be a great treat for special occasions or when you fancy a change. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Breaded Liver With Pulled Pork Sauce Main Ingredients: 125g Veal Liver 30ml Pulled Pork Sauce 40g Crunchy Tallow Spread 25g Tallow or Lard - melted 150g Tripe 'Flour' for 'breading' (a very small amount is required for 'breading') 25ml Bone Broth Salt To Taste Recipe Instructions Give the veal liver a quick rinse under running water and then pat dry with a paper towel. Place the liver on a wooden chopping board. Use a pastry brush to coat the veal liver all over with soft tallow or lard. Sprinkle your liver with a little salt to taste. Sprinkle the tripe flour into a large enough dish, to a similar size as the slice of veal liver. Now use kitchen tongs to place the liver on top of the tripe 'flour' so that it becomes coated all over in the 'flour'. Take your kitchen tongs and then flip the liver over so that both sides of the liver are well coated. Add the crunchy tallow spread to the centre of a frying pan on medium-high heat. Once the tallow has melted and the pan is nice and hot, use the kitchen tongs to add the breaded liver to the centre of the pan. Leave to cook for 1 minute on this side, before getting the kitchen tongs and turning the liver over to cook for another minute on the other side. At this point you can add the pulled pork sauce to the pan. The juices will bubble a little. Tilt the frying pan slightly so that you can spoon a little of the juices over the top of the liver. Cook for another one minute on each side, turning the liver halfway through. Remove the pan from the heat, and allow the breaded liver to cool a little, before slicing the liver (optional), and placing it on a serving plate. Deglaze the frying pan by adding it back on the heat and pouring in the bone broth. Use a spatula or pastry brush to help loosen the fond. This will create even more flavour for the sauce. Pour the sauce from the pan into a jug and drizzle your liver with the remaining cooking juices. Bon Appetit! 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. You can also coat your liver using egg yolk or liver pâté as well for variation. If using eggs, be sure to use free range, organic eggs. If you do not have any veal liver available, then use lamb or else beef liver instead. Check out my Pulled Pork Sauce, Crunchy Tallow Spread and Tripe 'Flour' recipes for instructions on how to make all of these. If you like this recipe, why not try out my Breaded Liver on Beef Crackling Purée too! If you're not able to use Tripe ‘Flour’ for the 'breading' you can always use crispy Parma Ham Powder or 'Pulled Pork Flour' or even just grind up some pork, beef or liver sheets into a fine powder. If you do not have any pulled pork sauce, you can always use a rich sauce like oxtail or lamb to provide a good amount of flavour. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Mini Lamb Burger Bites Introduction & Inspiration I wanted to combine lamb with a nice fluffy filling / topping and voilà, these mini lamb burger bites were born! The bone marrow & redcurrant filling, allows the burgers to have a perfect fat : protein ratio. I hope you will enjoy them! X Nic Recipe Overview Preparation Time 30 minutes to 1 hour Cooking Time Less than 30 minutes Serving Size 12 Mini Lamb Burger Bites Ingredients for the mini burgers 485g Minced Lamb 75g Tallow - softened Salt To Taste 70g Oven Roasted Bone Marrow (scooped out of the bone) Ingredients for the filling / topping 35g Organic Redcurrants 20ml Water 70g Oven Roasted Bone Marrow (scooped out of the bone) - placed in the fridge until cold 20g Honey - Local & Organic Redcurrants (for decoration - optional) Oven Roasted Bone Marrow - (Cold & Grated for decoration - optional) Recipe Instructions Instructions for the mini burgers Preheat the oven to 150c. Place the minced lamb in a glass bowl. Add a pinch of some salt to the lamb. Add the softened tallow to the lamb. Mix all the ingredients well together. Divide the mixture evenly between the 12 hole baking mould tray and smooth off the tops. Place the baking tray into the centre of the oven and cook for 15 minutes. Remove the baking tray from the oven, place the mini lamb burgers on to a plate and allow the lamb to cool on the countertop. Instructions for the filling/topping Place the redcurrants and water in a pan, on low heat. Add in the honey and keep stirring until the honey has completely dissolved into the water. Now pour the mixture into a mini blender. Blend well for 20-30 seconds. Pour the contents of the blender through a sieve into a glass jug so that no seeds are present. Place the jug in the fridge for 10 minutes to allow the redcurrant juice to cool down. Add the redcurrant juice slowly to the glass bowl containing the cold bone marrow & whisk by hand or use a hand whisk (2-3 minutes), until you have a homogenous fluffy mixture. Mini Burger Assembly Once the lamb burgers are cool enough to handle you can chop all of them in half (or else leave some whole so they can have the filling on top instead). Now simply spoon a dollop of the filling (approx 10-12g) mixture on top of one of the cut halves, and then proceed to place the other half back on top. Continue in the same way for all the burgers that have been cut in half. If you did leave some mini burgers whole, then add a dollop of the filling on top, and add a little redcurrant in the middle for decoration if you wish. Enjoy these mini lamb burger bites straightaway, or else place them on a plate in the fridge until you are ready to serve them. Tips When you cut the mini lamb burgers in half, be sure to have a very sharp knife, especially if the burgers are still slightly warm so that they don't break apart. Ideally, purchase your meat from pasture raised sources 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. Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Beef Bourguignon and Smoked Sausage Soup Introduction & Inspiration A bowl of piping hot soup on a cold winter's day, makes for a hearty meal. The slow cooked beef bourguignon meat is lovely and tender and marries so well with the tasty smoked sausage and rich broth. Using a slow cooker makes for an effortless way to make a nutrient dense and satisfying soup that will fill you up and keep you satisfied all day. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Bowl of Beef Bourguignon and Smoked Sausage Soup Main Ingredients: 100g Beef Bourguignon - Slow Cooker Leftovers 25g Eskimo Smoked Scout Sausage (or similar) Leftovers 50g Eskimo Mangalica Smoked Fat* (or other animal fat) 100ml Beef Bourguignon Cooking Juices Salt To Taste Garnish Fresh Parsley (Optional) Recipe Instructions Make the slow cooked beef bourguignon and smoked sausage as per the recipe instructions. (If you're ingredients are all nice and hot from the slow cooker, then proceed to the next step. Otherwise add your beef, sausages and cooking juices to a pan on medium heat to warm up and become hot. Stir from time to time). Meanwhile, on a wooden chopping board, chop the smoked fat into smaller cubes. You can fry these briefly should you wish, or just add them as they are, to the hot soup depending on preferences. Pour the beef bourguignon, sausage pieces and cooking juices into a warm serving bowl and scatter the smoked fat pieces over the top. Season with a little salt, add a sprig of parsley (optional) and your soup's ready. Enjoy! Tips *How much smoked fat you add to ensure a good PKD ratio will be dependent on the shrinkage of your meat during the slow cooker cooking process. Check out my Beef Bourguignon and Smoked Sausage - Slow Cooker recipe for instructions on how to make this. Garnish the soup with a sprig of fresh parsley (optional) and serve nice and hot whenever you want a nutrient boost! 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. 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 ). Eskimo Smoked Scout Sausage is a traditional sausage made simply with sea salt and pork, allowing the full flavour of the Hungarian Big White pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu The Eskimo Mangalica Smoked fat is made from Mangalica-Duroc pork. It has a very mild smokiness with a bacon flavour, making it great for children. This product is 100% pork fat with sea salt. Salting and smoking are traditional ways of preserving pork fat and deliver a delicate but intense flavour experience. It can be eaten raw or cooked. You can order this, and other wonderful products, from Eskimo Kitchen in Hungary: Eskimokitchen.eu Video Not Available Yet....

Regime Type: Strict PKD (No Allowances), Without Eggs Offaly Good Beef Pie Introduction & Inspiration This makes for a really tasty pie, in both summer and winter. It's packed with nutrients to leave you full and satisfied for the entire day. It's perfect for when you're on the move and need a nutritious option that doesn't disappoint! I hope you'll enjoy it too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 1 hour Serving Size 20cm Offaly Good Beef Pie (8 Servings) Main Ingredients: 200g Minced Meat 140g (~3) Lamb Kidney 140g Veal Liver 150g Veal Heart 55g Oven Roasted Bone Marrow - warm Tallow for Frying 6g Salt Pie Lid 120g Pressure Cooked Beef Tripe 80g Oven Roasted Bone Marrow - warm 60ml Bone Broth (or Water) Salt To Taste Topping 15g Bone Marrow Shape Recipe Instructions Preheat the oven to 175°C. Add the veal heart and lamb kidney to a food processor and give it a quick blend to form small bits of meat. Add the tallow to a large pan. Once the tallow has melted and the pan is nice and hot, add the veal heart and lamb kidney bits, together with the minced meat to the pan. Give the ingredients a good mix together. Stir regularly and cook until all the meat has been browned. Remove the pan from the heat, drain off the excess cooking juices and set aside. Add the veal liver, warm bone marrow and salt to a high speed blender and blend until smooth. Add the contents of the blender to the pan and give everything a good mix together. Pour the pan contents into a greased 20cm springform circular cake tin, lined with greaseproof paper. Pie Lid Add all the ingredients to a pan and cook on medium heat until all the ingredients are nice and warm. Add the contents of the pan to a high speed blender and blend until the mixture is nice and smooth. Pour the contents of the blender over the top of the pie and use a spoon or a spatula to spread the mixture evenly over the top of the pie. Bake the pie on a baking tray in the oven for 45 minutes. Remove the baking tray from the oven and allow the pie to cool down a little before removing the springform tin from around the pie. (To serve cold, allow the pie to cool completely, before chilling it in the fridge for a few hours and enjoying nice and cold). To ensure the pie has a perfect PKD Ratio add a little extra fat on top of each serving*. Enjoy! Tips You can vary the offal used in the pie too! Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Oven Roasted Bone Marrow, Pressure Cooked Beef Tripe, Bone Broth - Pressure Cooker recipes for instructions on how to make these. This pie makes a great, nutrient dense option as party food or while out at the beach, on a picnic or hike. It's also wonderful served cold, especially during the hot summer months. Simply bake the pie, allow it to cool down fully before placing it in an airtight container to chill for a few hours or overnight prior to serving. *For a perfect PKD ratio add ~15g extra fat of your choosing to each serving. If you enjoy this pie, you must give the oxtail version a try as it's also super delicious! Video

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Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Sheets With Liver Introduction & Inspiration These nutrient rich beef sheets with liver are so versatile and can be used for making things like rolls, wraps or even samosas. They can also be turned into flakes, to make other amazing dessert and savoury dishes. They are super quick to whip up and taste great. I hope you will give them a try so you can see for yourself how useful they are. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 2 x Beef Sheets With Liver Main Ingredients: 80g Cooked Minced Meat 30g Raw Veal Liver 50g Oven Roasted Bone Marrow 60ml Bone Broth 95g Pork Jelly Cubes Salt To Taste Recipe Instructions Preheat oven to 175c (convection- middle shelf) Place all ingredients into a pan and cook on low heat, stirring often, until all the pork jelly and bone marrow has melted and the liver is almost cooked but still slightly pink inside. Pour the ingredients into a high speed blender and blend until the mixture is smooth. Grease a silicone baking mat (e.g. De Buyer) 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 mat. Place the baking tray in the oven and cook for 13-14 minutes (check often towards the end of the cooking time as you should be able to peel the sides up of the sheet, without any ingredients sticking to the mat). Remove the baking tray from the oven and allow to cool on the kitchen countertop for 10 minutes or so. If you are not going to be using the Beef Sheets With Liver straightaway, transfer them on to some greaseproof paper and cover. Place them in the fridge. Tips Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Check out my Pork Jelly Cubes and Bone Broth - pressure Cooker recipes for instructions on how to make these. Beef Sheets With Liver 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: PKD (With Allowances) Christmas Tripe Eggnog Introduction & Inspiration If you're up for a new type of eggnog over the festive period then why not try this version with a touch of beef tripe. It's so deliciously creamy and satisfying, with a great PKD ratio. Add a few sprinkles of crackling for a touch of added crunch should you wish too! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 Large (230ml) or 2 Small (2 x 115ml) mugs of Christmas Tripe Eggnog Main Ingredients: 40g Pressure Cooked Beef Tripe 20g Lard 50g Egg Yolk Sauce - Pasteurised *6g Honey 150ml Bone Broth Salt To Taste Garnish Beef or Pork Crackling Crumbs Recipe Instructions Add all the ingredients (except the egg yolks) to a large pan and cook until all the honey and lard has dissolved and the beef tripe is nice and soft. The mixture should be boiling. Carefully pour the ingredients into a high speed blender and add the egg yolk sauce. Blend the ingredients until nice and smooth. Pour the mixture into a Christmas mug(s) of your choice, sprinkle with a little crackling (optional) and serve immediately with glass straws. Tips *Add a little extra honey (optional), if you will be dividing the mixture into two servings. To ensure a good PKD ratio, adjust the lard, based on how much your cooked beef tripe represents, uncooked. Ideally, purchase your fat, offal 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 ). Any honey should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition. Check out my Beef Tripe - Pressure Cooker, Bone Broth - Pressure Cooker, Beef Crackling Crumbs, Egg Yolk Sauce - Pasteurised and Lard and Pork Crackling - Air Fryer recipes for instructions on how to make all of these. Video Not Available Yet....

Regime Type: PKD (With Allowances) Heart Shaped Sponge Cake Introduction & Inspiration 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. Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 1 x Heart Shaped Sponge Cake Main Ingredients: 1 x Basic Tripe Sponge Base (Heart Shape *) 95ml Creamy Dessert Sauce 45g Crispy Parma Ham Flakes 65g Fresh Strawberries - Sliced Garnish (optional) Grated 'Chocolate' Shapes Recipe Instructions Make the basic tripe sponge base (heart shape) as per the recipe instructions. Once cooked, allow to cool down completely on the kitchen countertop. Once the sponge is fully cool, add the creamy dessert sauce to the top of the sponge base. Use a spatula or angled icing spatula to spread the mixture evenly over all of the sponge base to form a nice thick layer. Distribute the crispy Parma ham flakes evenly over the top of the creamy dessert sauce. Slice the tops off the strawberries and then cut little V shapes in the top of the strawberries, so that when you slice them up they resemble hearts. Place the strawberry hearts on top of the cake and grate a little 'chocolate' over the top (optional). Place the cake in the fridge until ready for serving. Tips *Depending on the size of your silicone heart mould, you may need to double the Basic Tripe Sponge Base recipe mixture ingredients. Also, if you're not a fan of tripe, the basic sponge base can be made by simply substituting the tripe ingredients with pulled pork leftovers or indeed veal heart etc. Ideally, purchase your offal and fat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives. Be sure to use free range, organic eggs to prepare your sponge base. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary ( Home - Nutriintervention ). For a slightly sweeter sponge cake, keep the honey in the basic sponge base recipe as well as in the creamy dessert sauce. If you're wanting more of a savoury sponge cake version, simply make the creamy dessert sauce and the basic tripe sponge base without honey. You can also swap out the fruit for slices of smoked sausage. 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 Basic Tripe Sponge Base and Creamy Dessert Sauce recipes for instructions on how to make these. Use the Recipe Search functionality on the website to discover how to incorporate basic tripe sponge base into various dishes. Video Not Available Yet....

Regime Type: Without Eggs, Strict PKD (No Allowances) Beef Tripe 'Rice' Introduction & Inspiration Beef Tripe 'Rice' is the name I give to pressure cooked beef tripe that has been cooled in the fridge and then chopped up finely in the food processor until it resembles rice. It's great to use for savoury meat dishes, and also perfect for many dessert, starters and other snack recipes. X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less than 30 minutes Serving Size 90g Beef Tripe 'Rice' Main Ingredients: 90g Pressure Cooked Beef Tripe Recipe Instructions Remove the tripe from the refrigerator and place the cold tripe into a high speed food processor. Chop the tripe in the food processor until it resembles rice. Use a spatula to remove the beef tripe 'rice' from the food processor and transfer it into an airtight glass container and store in the fridge until you are ready to use it. Tips Serving Suggestion: I love melting a little tallow into a pan on low heat, and then adding my beef tripe 'rice' to the warm tallow to heat up. Add a pinch of salt to the pan, stir regularly and then when the tripe is nice and warm you can serve it with lamb or steak on top for example. Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free. Check out my Beef Tripe - Pressure Cooker recipe for instructions on how to make this. Video Not Available Yet....

Regime Type: Without Eggs, PKD (With Allowances) Spring 'Chocolate' Shapes Introduction & Inspiration 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. I hope you will give them a try! X Nic Recipe Overview Preparation Time Less than 30 minutes ( To Note: The 'Chocolate' Shapes will need to be placed in the freezer for around 30 minutes to 1 hour to fully set) Cooking Time Less than 30 minutes Serving Size Makes 15 - 20 Spring 'Chocolate' Shapes (depends on your mould sizes) Main Ingredients: 90g Oven Roasted Bone Marrow 50g Lard 20g Honey Optional Colour Variations (add to the base 'Chocolate' mixture): Blueberry Coulis Raspberry Coulis Other Spring 'Chocolate' Ideas*: Lard/ Tallow / Bone Marrow (freeze the fat) Cooking Juices (freeze the juices) Egg Broth Gravy (freeze the gravy - Optional) Recipe Instructions Place all the main ingredients in a pan on low heat and cook for a few minutes until the fat has melted and the ingredients are warm. Pour the contents of the pan into a high speed blender and blend until the mixture is nice and smooth. Pour the contents of the blender through a fine mesh sieve into a glass container or jug. At this point, you may wish to add in a small amount of raspberry coulis or blueberry coulis to a portion of the mixture to obtain different colour combinations for your 'chocolate' shapes. Divide the mixture evenly between your choice of silicone Spring moulds. Place the moulds into the freezer until the shapes have set. Once set, carefully remove the shapes from the moulds and either use them immediately in a recipe, or else place them into an airtight glass container and keep them in the freezer until you are ready to use them. Tips Any fruits and honey should be of organic quality, and are only recommended for those who have recovered from any kind of health condition. Check out my Blueberry Coulis and Raspberry Coulis recipes for instructions on how to make these. *Simply freeze the ingredients in Spring moulds. Video Not Available Yet....

Regime Type: PKD (With Allowances) Souffle Omelette Introduction & Inspiration It would be remiss of me, living here in France, to not be inspired by some of the culinary works of Mère Poulard, who owned an inn on Mont-Saint-Michel, in the Normandy region of France over 100+ years ago. Mère Poulard created a great soufflé omelette which is both crispy and yet fluffy at the same time! In this recipe you will learn how to make the original version using whole eggs (see Tips section below) as well as an adapted version for those that don't do well with egg whites. Both, have an incredibly light and airy texture with a wonderful mixture of fluffy, foamy and crispy goodness! X Nic Recipe Overview Preparation Time Less than 30 minutes Cooking Time Less Than 30 Minutes Serving Size 1 x Soufflé Omelette Main Ingredients: 30g Egg Yolk (2 egg yolks) 30ml Bone Broth 15g Tallow (for frying) 1/4 Tsp Salt Optional Garnish Ideas 1 x Slice of Smoked Ham Tallow (frozen) - Grated Cooked Lamb Kidney Recipe Instructions Place the egg yolks and salt into a metal bowl. Use an electric hand whisk (or regular whisk) and beat the egg mixture vigorously to incorporate as much air as you can. If you're beating this by hand it could take from 6 to 10 minutes. For an electric hand whisk it will take less time, approx. 3 - 4 minutes. Once you have beaten the eggs well, add in the bone broth to the egg mixture and continue to use the electric hand whisk, to whisk the mixture until it becomes nice and frothy. Once the mixture is ready for cooking, work quickly as the bubbles will soon disappear. Add the tallow to the frying pan on a med-high heat. The tallow should be melted and nice and hot. Pour the mixture from the bowl into the hot pan with a spatula. Leave the mixture to get some colouring underneath the omelette. You can use your spatula to lift up the edges of the omelette to check on the colour from time to time. Continue to cook the omelette until the base has a nice golden colour. The top will still look a little foamy, and not fully cooked. This is normal. Once cooked to your liking, use a spatula to gently transfer the soufflé omelette from the pan onto a serving plate. At this stage you can add a little Parma ham and grated tallow to one half of the omelette (optional), before using your spatula to carefully fold the other half of the omelette over the top of the filling mixture (if using). Serve immediately. Bon appétit! Tips For those of you who tolerate egg whites well, simply follow the recipe steps above using 2 whole eggs and salt (the bone broth is not needed in this case). 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 ). In the time before Paul Bocuse there was an official distinction (la Mère) given to talented lady cooks; “The Mothers of France”. The originally recipe cooked the omelette in a copper pan on the fireplace (to get an idea of the original recipe, you can watch this video on YouTube Recette : L'omelette de la Mère Poulard | Archive INA . In the absence of a fireplace, the next best thing is making it on the stove in a pan. The secret of the recipe is being able to incorporate the maximum amount of air into the eggs to arrive at an appareil that is extremely frothy. If you are going to beat the egg mixture by hand, like in the original recipe, it can take anywhere from 6 to 10 minutes. If you use an electric whisk, to get the frothy texture you still need to mimic as though you are whisking by hand to try and incorporate as much air as you can, so move the electric whisk around in the bowl. The egg has to be really well beaten, almost like a meringue. You have to work quickly once the mixture is ready, as the bubbles soon disappear. The cooking time should not normally exceed 3-5 minutes. The top is served a little bit foamy and uncooked. So when you slide it on a plate to serve it up you will have the little edges with the foam (especially if you are using whole eggs). It will deflate like a soufflé, but this is normal. The omelette can be served with a garnish (smoked ham, smoked salmon, cooked lamb kidney or bacon for example. There are so many options!). Just remember to add any additional fat or meat as required for the perfect PKD ratio. *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 and be sure to use free range, organic eggs. Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this. If you do not have any tallow handy, then substitute with lard or another animal fat. Video

Regime Type: Strict PKD (No Allowances), Without Eggs Pork Jelly Shells Introduction & Inspiration These pork jelly shells are great to use as little hors d'oeuvre bases when you're not able to have eggs. They also make pretty decorations for special occasions like birthdays or Easter. They take next to no time to make, which is always an added bonus in our busy schedules! X Nic Recipe Overview ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Recipe Instructions ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Tips ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us. Video ! Widget Didn’t Load Check your internet and refresh this page. If that doesn’t work, contact us.