Tag Archives: Keto

Raspberry Mousse

IMG_5300

Photo; Mikael Eriksson

Jellied Raspberry Mousse

Years ago, different versions of jellied mousse were very popular for dessert.

It’s not often you’ll see a recipe for one of those nowadays, however, so I’ve included a favorite of mine featuring the tang of wild raspberries. I’ve also used this mousse in layer cakes many times throughout my restaurant career.

To put together such a layer cake, use the recipe for cardamom cake in Low Carb High Fat Cooking for Healthy Aging.

Leave out the cardamom and you’ll have the perfect base for a layer cake. The mousse keeps for several days in the refrigerator.

Makes 6–8 servings

  • 2 sheets of gelatin (or about 1 1/2 teaspoons powdered gelatin)
  • 1 1/4 cups (300 ml) raspberries
  • 2 large eggs
  • sweetener equivalent to 1 tablespoon honey
  • 3/4 cup + 2 tablespoons (200 ml) heavy cream
  • 1 teaspoon lemon juice

Soak the sheets of gelatin (if using powder, follow instructions on the packet) in cold water for 10 minutes. Bring the raspberries to a quick boil, and then pass them through a piece of cheesecloth by pressing down on them with a ladle or spoon. Let the purée cool.

Use two bowls to separate the eggs into yolks and whites. Mix the yolks with the sweetener and beat with a handheld electric mixer until the mixture is thick and voluminous. Whip the cream until soft peaks form.

If using the same beaters, wash them thoroughly before whipping the egg whites – if there’s any fat left on them, the whites will not whip up to desired stiffness.

Press the gelatin leaves to remove excess water (for powdered gelatin follow packet instructions) and melt them together with the lemon juice over low heat.

Stir the melted gelatin into the raspberry purée, and then add the mixture to the egg yolk. Fold in the whipped cream, and finally, carefully fold in the egg whites.

Fill small cups or delicate glasses with the mousse, or fill a larger dish with the entire amount of mousse. Place the mousse in the refrigerator for a few hours to allow it to set. Serve with whipped cream.

The recipe is taken from my cookbook Low Carb High Fat Cooking for Healthy Aging.

At Diet Doctor, you can find more of my Recipes for a Healthy Holiday Season.

Santa's Little Helper

Advertisements

New Recipe at Diet Doctor

Pumpasoppa

Butternut Soup for Thanksgiving

Now you can find one of my recipes at DietDoctor, Butternut Squash Soup with Chicken, Coconut and Ginger.

This is a recipe from Low Carb High Fat and Paleo Slow Cooking. You can find all my cookbooks at Amazon, both in hardcover and on Kindle.

Low Carb High Fat and Paleo Slow Cooking

My Sweet Heart (e-bok)

Slow Cooking has a very interesting foreword about healthy fats, written by science journalist and author Dr. Ann Fernholm, PhD.

Here you can find Dr. Fernholm’s book, “My Sweet Heart: The health effects of a century-long love affair”.

Winter in Jämtland, Sweden...

Winter in Jämtland, Sweden…

 

Low Carb Coconut Patties

Low Carb Coconut Patties Photo: Mikael Eriksson

No-Bake Chocolate-Dipped Macaroons

These coconut cookies taste like fine candy; decorated with white chocolate, they deserve a place on your coffee table.

Makes 25 cookies

  • 1 3/4 oz. (50 g) butter, room temperature
  • sweetener equivalent to 1 tablespoon of honey
  • a pinch real vanilla powder
  • 1/3 cup + 1 1/2 tablespoons (100 ml) heavy cream
  • 7 oz. (200 g) shredded coconut, unsweetened
  • 3 1/2 oz. (100 g) dark chocolate with 70 percent cacao
  • 4 squares sugar-free white chocolate

With a handheld electric mixer, beat butter, sweetener, and vanilla powder until light and airy.

Add the cream while continuing to mix. Add in the shredded coconut, and set the dough in the refrigerator for 30 minutes to firm up.

Roll into tablespoon-sized balls, place them on a platter, and flatten them a little. Chill the balls for 10 minutes before dipping them in chocolate.

In separate bowls, melt the dark and white chocolate over boiling water. Dip the cookies in the dark chocolate, and then set them on a wire rack.

You’ll have an easier time dipping the cookies by using two forks: Spear the cookie on one fork, and dunk it quickly in the chocolate. Tap the fork lightly against the edge of the bowl to remove the excess chocolate drips, and push the cookie on to the wire rack with the second fork.

Make a small piping bag out of wax paper, or use a plastic bag with a small hole cut into one corner. Fill the bag with white chocolate and pipe a spiral starting along the outer edge of each cookie. With a toothpick, draw lines towards the middle of the cookie to make a flower motif.

Place the cookies in the refrigerator to chill. Store them for up to a week in a tin in the refrigerator, or freeze and defrost them as needed (in the refrigerator). Bring the cookies to room temperature for a bit before serving them to let their flavor develop fully.

The recipe is taken from my cookbook Low Carb High Fat Cooking for Healthy Aging.

This book I wrote along with Annika Dahlqvist, MD, founder of the LCHF-movement in Sweden.

Maybe a holiday gift…?

If you like my books, please write a review on Amazon 🙂

Coconut Patties LCHF/Keto

 

Orange Butter from Florida

Orange Butter

Orange Butter with Rosemary 4-6 servings

  • 8 oz. (225 g) butter
  • Zest from 1 orange (organic)
  • 2 tbsp fresh rosemary, finely chopped
  • Salt flakes
  • Chili, fresh or flakes

Cut the butter into smaller pieces, place in a bowl and allow the butter to soften to room temperature.

Wash and dry the orange. Finely grate the orange zest.

Blend the zest and rosemary into the butter, using a wooden spoon or a handheld mixer.

Season with salt and chili. Put the butter in a bowl in the fridge.

Bring out the butter a little before dinner, this will let the flavors bloom.

This butter goes particularly well with fish and chicken.

For more ideas on low-carb side dishes, have a look at my cookbook Low Carb High Fat Barbecue.

Here are some pictures from my vacation in Fort Lauderdale, Florida.

 

Postcard from Fort Lauderdale

Fort Lauderdale Boat Show...

Fort Lauderdale Boat Show…

Mangusta in Fort Lauderdale

Fort Lauderdale

Hilton Hotel, Fort Lauderdale

Fort Lauderdale Beach

Grand Pelican, Fort Lauderdale...

Grand Pelican, Fort Lauderdale…

Down Town, Fort Lauderdale...

Down Town, Fort Lauderdale…

Fort Lauderdale at sunset

 

Galettes (Swedish Pancakes) LCHF

Swedish Pancakes Photo: Mikael Eriksson

Swedish Pancakes Photo: Mikael Eriksson

Galettes (Swedish Pancakes)

Galettes, or Swedish pancakes, are delicious, easy to make, and really nutritious to boot.

This recipe has been adapted to fit an LCHF nutritional profile featuring few carbohydrates.

Instead of flour, the galettes contain unflavored whole psyllium husks, which have no carbohydrates. Look for them in the gluten-free section of your grocery store or health food store. Several merchants also sell whole psyllium husk online.

Psyllium husks swell to many times their original size when they come in contact with liquids, and hold the batter together.

The recipe is taken from my cookbook Low Carb High Fat Cooking for Healthy Aging.

This book I wrote along with Annika Dahlqvist, MD, founder of the LCHF-movement in Sweden.

Makes 5–6 small pancakes

  • 2 large eggs
  • 1/3 cup + 1 1/2 tablespoons (100 ml) heavy whipping cream (or coconut cream)
  • a pinch salt
  • 1 tablespoon whole unflavored psyllium husk
  • butter, for frying

Beat the eggs with the cream and salt. Sprinkle the psyllium husk over the egg batter while continuing to beat. Leave the batter to rise and swell for 10 minutes.

Whisk the batter thoroughly and fry the galettes in a non-stick, Teflon-style frying pan (to make it easier to flip them).

Brown a dollop of butter and use about 1/4 cup (50 ml) of batter per pancake. Fry them for a few minutes on each side until they’re golden brown and crisp around the edges.

Whisk the batter thoroughly between cooking each galette. If the batter thickens too much, dilute it with some added water or cream.

LCHF for Healthy Aging

My recipes at DietDoctor and a trip to Florida

Sunrise in Fort Lauderdale

Sunrise in Fort Lauderdale…

Stormy weather…

Right now I’m on a month-long vacation in Fort Lauderdale, Florida.

In the meantime you can find some of my recipes at DietDoctor. If you like my cooking, you can now buy all my three cookbooks in English at Amazon.

Greetings from a stormy Florida 🙂

My Eggplant Salad at DietDoctor...

My Eggplant Salad at DietDoctor…

Apple-Cured Salmon at DietDoctor...

Apple-Cured Salmon at DietDoctor…

Sunrise in New York...

Sunrise in New York…

LCHF/Keto at Newark Airport...

LCHF/Keto at Newark Airport…

NY2O...

NY2O…

Empire State Building in New York in the 1940's

Empire State Building, New York, in the 1940’s…

Yacht in Fort Lauderdale

Hunting bird

Stormy weather at Fort Lauderdale Beach...

Stormy weather at Fort Lauderdale Beach…

Blueberry and Nettle Pesto

Blueberry and Nettle Pesto Photo; Mikael Eriksson

Blueberry and Nettle Pesto
Photo; Mikael Eriksson

Nordic Pesto

A classical Italian pesto made from olive oil, basil, Parmesan, and pine nuts complements many dishes of grilled fish, meat, fowl, or vegetables.

Here I’ve made two Nordic variations on this nutritious sauce, using ingredients you may be able to pick for free out in the woods. Use gloves when picking nettle shoots to avoid being stung.

Both sauces are freezer friendly if you happen to make larger quantities; this way you can defrost a container at any time and enjoy a taste of summer throughout the year.

Blueberry Pesto

  • 4 1/2 oz. (200 ml) blueberries
  • 1 1/2 oz. (100 ml) Parmesan (or Swedish Västerbotten) cheese, finely grated
  • 1 1/3 oz. (100 ml) hazelnut flour
  • 1 bunch parsley
  • 1 bunch lemon balm
  • 1 teaspoon white balsamic vinegar
  • about 1/4 teaspoon salt
  • 3 1/3 oz. (100 ml) cold pressed olive oil

Place all ingredients except the oil in a food processor. Process the ingredients to a paste. Pour in the oil in an even stream while running the processor at full speed so that everything is thoroughly mixed.

Taste to see if you need to add additional vinegar or salt. Transfer the pesto to small jars and keep them in the refrigerator (the pesto will keep for a few weeks). Let the sauce come to room temperature for a bit before serving it to allow the full flavor of the sauce to develop.

Blueberries…

Nettle Pesto

  • 2 cups (500 ml) young nettle leaves or shoots
  • 7/8 cup (200 ml) Italian parsley
  • a scant 1/2 cup (100 ml) basil leaves
  • 7 tablespoons (100 ml) pumpkin seeds
  • 3 1/3 oz. (100 ml), aged Präst cheese (or Havarti)
  • about 1/4 teaspoon (1 ml) black pepper
  • about 1/4 teaspoon. salt
  • 3 1/3 oz. (100 ml) cold pressed olive oil

Parboil the nettles in boiling, salted water for 2 minutes. Drain off the water, but save it and use it to make stock for a soup later.

Place the nettles together with herbs, pumpkin seeds, cheese, and spices in the bowl of a food processor. Mix the ingredients until all the herbs have been chopped finely, and then add the oil in a thin stream through the feeder tube. Taste to adjust for salt. Keep the pesto in the refrigerator, but let it come back to room temperature before serving to let the olive oil become liquid again.

Nettle pesto keeps for a few weeks in the refrigerator, but make sure that it’s completely covered by olive oil to stop any air from getting to it.

These recipes are from Low Carb High Fat Barbecue. You can find all my cookbooks at Amazon, both in hardcover and on Kindle.

Norrsken över Åresjön

Northern Lights over Åre Mountains last week…

%d bloggers like this: