Baked Eggs with a Mock Hollandaise

So quick and easy and a great keto brunch

Serves one

2 eggs

Handful of spinach or kale

2 rashers of bacon

Pinch of cayenne pepper

Mock Hollandaise:

Half cup mayo

Tsp mustard

Squeeze of lemon – to your taste


20g melted butter

Preheat oven to 180, now put bacon in a frying pan with a knob of butter and cook until starting to brown. Then add the kale or spinach and wilt slightly.

Tip into a shallow dish and break two eggs into it. Place dish in the oven until the eggs are cooked to your liking – I like hard eggs, took approx 10 minutes.

Now place all the ingredients (other than the melted butter) for the mock mayo in a bowl; add a little lemon juice and taste, add more if needed – whisk well. Once whisked, slowly add the butter into the mix, still whisking until everything is combined.

Now simply add the hollandaise to the top of the baked eggs, sprinkle with cayenne and serve !

Tuna & Haddock Fish Cakes

Made these tasty little bite sized fish cakes and they were eaten by us all without complaint. It’s standard in our house that at every mealtime my youngest daughter asks “is there potato in it?” To which the reply is always “no”. These are completely potato (and cauliflower free!!).

I also made a chilli and tomato dip, which was relatively straightforward and worked well.

For the fish cakes you will need:

150g haddock

2 tins of tuna (drained) or another fish (240g)

Clove of garlic – crushed

Salt & pepper

Tsp paprika

Handful fresh parsley – chopped

X4 Tbls parmesan -grated

Tbls coconut flour

Tbls ground flaxseed

Beaten egg

Butter/coconut oil

Put everything in a large bowl and mix well until everything is combined. Then shape into small discs and put on a plate and store in the fridge for approx hour, or until you need to cook them.

When ready to cook, place some butter and coconut oil into a pan and when the oil is hot fry the fish cakes until golden – takes approx 5/6 minutes on each side.

Serve with some lemon or lime wedges.

Persian Kofte

Not quite sure what the correct term for this recipe should be. Like a massive Kofte with hard boiled eggs and amazing spices – it was really delicious !

You will need:

500g lamb mince (or beef if you prefer)

Tsp cinnamon

Tsp cumin

Tsp turmeric

Tsp black onion seeds

Tsp coriander

2 cloves garlic – chopped

Handful of parsley – chopped

Handful of chives (or spring onions) chopped

100g pecan nuts – chopped

Salt & Pepper

6 eggs (2 beaten for meat mix – remainder to be hard boiled and shelled).

Place all the ingredients in a bowl (apart from the 4 hard boiled eggs – you can use 3 hard boiled eggs if you feel 4 is too much).

Mix well combining everything. Now place half the mix in a loaf tin and top with the hard boiled eggs.

Now cover the eggs with the remaining meat mix. Compacting it tightly around the eggs until it is all sealed.

I then covered and placed in the fridge for 2 hours. When ready to cook, preheat the oven to 180 and cook for 45 minutes or until golden brown on top.

Serve with whatever you fancy; we had it with Tabbouleh (recipe right here on my blog).

Tah Dah Tabbouleh !!

This was so easy and quick it’s embarrassing, but made a very welcome fresh change to cauliflower rice!

You will need:

Cauliflower head

Broccoli head

Cup of water

Half red onion

Half cucumber


4 small ripe tomatoes




Olive oil

Salt and pepper

First of all cut the florets off the stalk of the cauliflower and broccoli and place them in a blender. Pulse until it resembles couscous. Then tip into a bowl.

Now put a small cup of water and a pinch of salt into a sauté pan. Tip in the broccoli/cauliflower mix. Keep an eye on this that it doesn’t over cook – no one wants soggy veg (this should take approx 5 minutes). Once ready remove from heat and allow to cool slightly.

In a separate bowl, dice the tomatoes, cucumber, onion and avocado into small pieces. Now chop the herbs and add them to the mix. Squeeze in the juice of one lemon, a good glug of olive oil and some seasoning. Mix everything around.

Once the broccoli/cauliflower mix is cool, tip it into the tomato, cucumber and avocado mix and stir around until everything is coated.

Now serve !!

We had it with Persian Kofte and it was delicious !

Bunless Burger

You will need

500g beef mince (I used 20% fat mince)

100g chorizo diced very small

1 small onion diced very small

1 jalapeño diced very small

3 rashers of streaky bacon diced very small

1 small tomatoes diced very small

Egg beaten

1tsp paprika

1tsp oregano

Salt & Pepper

Avocado oil

Put everything in a large ball and mix it all together. I generally kneed this for about 10 minutes to make sure it’s all completely mixed and it seems to make the meat mix knit together. Shape into 4 burgers, cover and place in the fridge for at least an hour.

When you’re ready to cook them place some avocado oil in a pan and gently fry them until they are cooked to your liking (approx 10 minutes each side on a low heat).

I topped ours with cheddar, avocado, mushrooms, pickle and crispy bacon. Served with *hallumi fries and a side salad.

*hallumi fries: dry hallumi on some kitchen towel, then slice hallumi into chip sized pieces and fry in avocado oil until brown – serve!

Cottage Pie with A Blue Cheese Cauliflower Mash


700g stewing steak Coated in a tbls of coconut flour

1 onion diced

2 sticks of celery diced

2 carrots diced

Tblsp curry powder

2 star anise

1 cinnamon stick

500ml of beef stock

Worcestershire sauce – splash

Olive oil


One large cauliflower head

50g butter

Half tsp mustard

Salt and pepper


150g Blue cheese of your choice

Firstly, heat some olive oil in a large casserole pan and add the diced vegetables; fry gently for 10 minutes, then add the meat and brown it.

Now add in the curry powder and stir making sure everything is coated and mixed well. Then add the cinnamon, star anise, Worcestershire sauce and stock. Cover with a lid and place in a low oven (150) for 3 to 4 hours – until meat is soft.

Remove from the oven and place in a casserole dish – set aside to cool.

Now on to the mash.

Steam the cauliflower until soft. Then remove from steamer and allow to “dry” (allow all steam to disappear).

Melt butter in a pan. Remove from heat and add the cauliflower; mash well. Add salt and pepper and mustard, stir in until all mixed.

add the mash to the meat mixture and then sprinkle the cheese on the top. Now sprinkle the paprika over the top and cook in a hot oven (180) for half an hour. Serve when golden brown and serve with any vegetables you fancy – enjoy !


Night in after a long day with the hubster; that should read, long day at work, night in with the hubster !! Fancied a drink, probably should be red wine if anything at all but when champagne is on offer it would be rude to refuse, right?

My life is now reading the carb content on every single label, slightly ruining some things for me as if it’s too high, I simply won’t touch it; but champagne I’ll make an exception for 😉

Supermarket shopping is now somewhat longer as I’m always looking for that one product that has virtually no carb content! When I find it, I can’t tell you how happy it makes me feel, which actually is pretty sad as if I really, really wanted to eat something I’ve always said that I would simply eat it, just not every day. Truth is, I hate eating something I really fancy if the carbs are high – I’d rather go without. I’ve even turned down a casual lunch out with my better half opting to cook as I know exactly what I’m putting in my mouth. I’m not moaning about this as this journey has made me question everything that I eat. What is it, how was it cooked, what oil was it cooked in ?

Exception to that rule is after a night out and all I want to eat the following day is “crap fast food”, in that instance KFC wins out – it’s chicken; chips are an amber and corn is a vegetable, right ????