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Asparagus Cream Sauce
This asparagus cream sauce is a clever way to reuse the stringy parts from your recently cooked green asparagus. Works with the skin of white asparagus as well. Stop wasting the nutritious asparagus leftovers, because most of the healthy stuff is directly under the skin.
Instructions
Preheat a pan with the lard to medium heat and add the asparagus parts.
Let them fry for about 5 minutes before adding the butter
Now, add the water and cook everything for another 5-10 minutes
Take out the asparagus parts with a slotted ladle and add the cream plus seasonings
Finally, let everything simmer for 5-10 more minutes while stiring occasionally, until it is reduced to a sauce with your desired thickness
Recipe Notes
This sauce goes very well with the chicken heart tuna meatballs which I made simultaneously.
Of course, you could also simply use it to go with your asparagus or other types of vegetables, like broccoli, cauliflower or mushrooms.
There is no Nutrition Label for this recipe yet.
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Cucumber Salad - With Cream Dressing
This cucumber salad is super easily prepared. It tastes best if prepared at least one hour before eating and suits as a nice side dish or snack.
Ingredients
Seasonings
2 teaspoons Salt 1 teaspoon Dill Pepper 15 gram xylitol or other sweetener, equivalent to 15 gram sugar (optional)
Ingredients
Seasonings
2 teaspoons Salt 1 teaspoon Dill Pepper 15 gram xylitol or other sweetener, equivalent to 15 gram sugar (optional)
Instructions
First, mix everything thoroughly in a bowl
Then, cover the bowl with cling wrap and put it in the fridge for at least 45 minutes
Finally, take a taste from the salad and add more seasonings if necessary
Recipe Notes
It is important to put the salad into the fridge for about 60 minutes to develop the aroma.
There is no Nutrition Label for this recipe yet.
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Cheese Leeks Soup - With Ground Beef
This cheese leeks soup is super satiating, contains a lot of fat and suits perfectly for a low carb high fat diet. The preparation takes about 45 minutes and you get a lot of soup out of it.
Instructions
Fry ground beef with your preferred fat in a big pot on medium heat
When it becomes crispy, add the butte and onions, stir everything and fry for about 5 minutes
Then, add the garlic and fry everything for 5 more minutes
Now, add the leeks & water, put the lid on and let it cook for 15 minutes
After that, the remaining ingredients -including seasonings- go into the pot
Finally, stir everything and let the soup cook about 15-20 minutes, without the lid
Recipe Notes
Basically, you can use as much cheese as you like, take less water or let the soup cook a while longer to make it as thick and creamy as you desire.
There is no Nutrition Label for this recipe yet.
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