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How to make a thick and delicious Keto Gravy from scratch using bone broth, fresh herbs and a gluten-free thickener any time of the year!

How to make Keto Gravy

Tablespoons grass-fed butter

chicken bone broth

rosemary

thyme

garlic (smashed)

fish sauce (I use Red Boat)

glucomannan powder

sea salt and black pepper (to taste)

Melt butter in a medium saucepan over medium heat. Add the bone broth (drippings if you have them)and whisk to combine.

Add the herbs and garlic and bring to a boil.

Reduce heat and simmer for 10 minutes.

Remove the herbs and garlic. Add the fish sauce and sprinkle the glucomannan over the broth, whisk to combine. Heat until it starts to thicken, another 5 to 10 minutes.

Season to taste with sea salt and black pepper and serve.

Griesmeel pudding

Sugar

Ltr Milk

Lemon,

tsp Vanilla essence/extract (Main)

Salt

Semolina flour

Eggs, separated

Heat the first 5 ingredients together to dissolve the sugar.

Stir in the semolina and boil, stirring all the time. It will become quite thick.

Remove from the heat and beat in the egg yolks.

Whip the egg whites till they have soft peaks, then fold into the cooled mixture.

Rinse the mould with cold water (if you want to turn the pudding out) and pour the above into the mould or your serving bowl. Serve when completely cold.

How to make coddled egg

tsp Butter

Tbsp Cream (Main)

Egg, fresh, organic (Main)

In a large pot (coddler, tea cup, or ramekin), bring water to the boil on the oven top.

Take your coddler and grease the inside with butter (using your fingertips is probably the easiest way).

Pour the cream into the coddler and then break the egg on top. Season with salt and pepper and a little dab of butter if you like.

Put the lid on, or cover with tin foil if using a cup or ramekin. Then, place it in the boiling water, making sure the water comes halfway up the side of the coddler.

Simmer in the pot for about five minutes. Check to see that it is cooked and looks like a poached egg – you may need to leave it for a few minutes more if not. Serve with hot buttered toast.

Emma Galloway's Tempeh & Mushroom Burgers with Smashed Avocado

olive oil

onion, finely diced

garlic,

button mushrooms, trimmed & finely chopped

tsp finely chopped fresh thyme leaves

paprika

tempeh, rough chopped

gluten-free breadcrumbs

salt & black pepper,

olive oil,

gluten-free buns, sliced in half

avocado, pepper

lettuce

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so that the mushrooms are almost dry, tender and golden (this is important because you don't want any excess moisture or your patties won't hold together). Add paprika and cook for a further 20–30 seconds.

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. If you don't have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape.

Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few micro greens or lettuce, some onion slices. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

If you have ever eaten a Caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic Caprese, taking its five simple elements &mdash; mozzarella, tomatoes, basil, salt and olive oil &mdash; and adding roasted peppers, caperberries (or capers), olive and prosciutto. The result is a luscious lunch or light dinner that will make your dining companions swoon. You will wonder why you didn&rsquo;t think of it sooner. Serve with a crusty loaf of bread on the side. Featured in: Caprese Antipasto: A Summertime Italian Wedding.&nbsp;

          Caprese Antipasto        

ripe bell peppers, 1 red and 1 yellow if possible

Salt and pepper

mozzarella,

ripe tomatoes, in assorted colors if possible

cherry tomatoes, in assorted colors if possible

olives

prosciutto,

basil leaves

Chicken pie topped with potato & thyme crust

butter

Tbsp flavourless oil

leeks,

carrot, finely chopped

celery stalks, finely chopped

garlic cloves, crushed

leaves

skinless chicken thighs,

Tbsp plain flour (gluten-free if necessary)

white wine

chicken stock

bay leaf

tsp wholegrain mustard

Dijon mustard

Tbsp double cream

nutmeg

To taste sea salt

1kg small desirée potatoes, thinly sliced

butter, melted

thyme, leaves picked

To taste sea salt and black pepper

Heat the butter and oil in a heavy-based pan, add the leeks, carrot, celery, garlic and thyme and cook for 2 minutes until starting to soften.

Add the chicken and cook gently without colouring for up to 10 minutes. Stir in the flour and cook for 1 minute.

Pour in the wine and stir continuously, making sure that the wine reduces and the sauce thickens. Pour in the chicken stock one-third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch.

Add the bay leaf, cover the pan and cook gently for 1 hour.

Stir in the mustards, cream and freshly grated nutmeg to taste. Add salt if needed.

Preheat the oven to 180 ̊C (350 ̊F) Gas 4.

Meanwhile, bring a large pot of water to the boil, add the thinly sliced potatoes and boil for 12 minutes, take off the heat and drain well. Spread them out in a layer to allow the excess water to evaporate off.

Place the chicken mixture into a pie dish 24cm in diameter and carefully lay the potatoes on top of the filling, overlapping them slightly, like a pie top.

Brush the potatoes with a little melted butter, season with salt and pepper and top with the thyme. Cook in the preheated oven for about 50 minutes. The pie is ready once the potatoes are cooked and golden brown.

Cauliflower bake

Tbsp Olive oil

Onion, chopped finely

Garlic, crushed

Courgettes, grated

Cauliflower florets, and chopped stalks, blanched (Main)

tin Chickpeas, drained

Buckwheat flour, or other gluten-free flour

Baking powder

½ tsp Turmeric

Almond milk

tsp Wholegrain mustard

Salt and black pepper

Tbsp Pesto

basil

Preheat an oven to 180C. Grease and line a 20 x 20 baking dish.

Heat the oil in a frying pan. Add the onion and garlic, cooking for 5 minutes to soften. Add the courgettes, cooking for a further few minutes until softened. Stir through the cauliflower.

In a kitchen processor place the chickpeas, flour, baking powder, turmeric, milk, mustard, salt and pepper, blitzing until smooth. Stir through the pesto and basil. Combine with the vegetables and pour into the baking dish. Place into the oven for 40 minutes or until set in the middle. Cool in the tin before cutting into lunch-size pieces.

How to make cannabis oil at home the right way.

Cannabis Oil - A Step By Step Guide To Make Cannabis Oil At Home + Video

Ounce Cannabis

Cup Olive Oil

Decarb your herb by spreading your cannabis evenly on an oven tray And coat with aluminum foil.

Place in the oven on 240F/115C 45 minutes, and then let it cool down.

Grind your cannabis or chop it in chunks.

Place the cannabis buds in a strong mason jar, add olive oil and (1 tsp of sunflower lecithin)

Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.

TIP: U can also add other herbs such as Thyme, rosemary etc for an extra flavor.

Strain through Cheesecloth.

Let it cool

Now you can use the Cannabis Oil to make edibles or to cook with the oil

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Cannabjs infused Olive oil that is super easy to make

Brown sauce

Tbsp American mustard, (yellow mustard) (Main)

Tbsp Tomato ketchup (Main)

Tbsp Honey

Tbsp Hot sauce

Worcestershire sauce (Main)

Tbsp Cider vinegar

Whisk together mustard, ketchup, honey, hot sauce, worcestershire sauce and cider vinegar until smooth.

Aubergine and chickpea curry

Aubergines,

100 ml Olive oil

Onion, finely chopped

Garlic cloves, chopped

Curry powder

Green chilli, seeds removed and chopped

tsp Garam masala

tsp Coriander

tsp Turmeric

400 ml Coconut milk

Brown sugar

g Cherry tomatoes

Chickpeas

Spinach

Coriander

Put aubergine in a colander and sprinkle with salt. After 20 minutes rinse and pat dry.

Heat the oil in a large pot to a medium heat. Add the onion and garlic.

Cook for 2 or 3 minutes until starting to soften. Add the curry, chilli, garam masala, coriander and turmeric. Stir for 1 minute until fragrant.

Add the aubergine and stir until well coated in spice and continue to cook until starting to soften.

Add the coconut milk and sugar. Cover and cook on a low heat for 20 minutes. Add the tomatoes and chickpeas.

Cook for a further 10 to 15 minutes until all soft and delicious.

Before serving, season with salt and pepper and fold through the spinach and coriander.

Who knew Cabernet and cranberries would make such a dynamic duo? Add dried figs (plumped in the Cabernet ahead of time), and you end up with a winey, fruity fig bar, minus the cookie. This sauce is so fine, you'll be spooning leftovers on ice cream or slathering it on toast in place of jam. It's worth buying extra cranberries and freezing them so you can make more to last you through the winter. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Mashed Potato and Cauliflower Gratin; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

Cabernet-Cranberry Sauce with Figs 

Cabernet Sauvignon

cranberries

sugar

(3- by 1/2-inch) strips orange zest

Side of salmon

½ kgs Salmon, 1 side, skin

Garlic, olive oil

Sea salt flakes

Tbsp Dill

Meyer lemon,

Line your largest oven tray with a doubled piece of baking paper. Rub salmon all over with garlic oil, and place skin side down on paper.

Season salmon with a little salt, scatter with dill sprigs and add lemon wedges too. Bake for 20-25 minutes for mediumrare, or for 30 minutes for medium. Check fish with small knife by testing whether flakes will gently pull apart in thickest section: medium–rare flakes will still look partly transluscent below the surface, but medium cooked fish will be opaque. Remove from oven and rest for 10 minutes (or allow to cool) before serving. Discard lemons.

The double layer of baking paper might help you transfer the salmon to a serving platter — just slide paper out from under fish once it's safely on the platter. When serving, cut down to just above skin, then turn knife and cut fish off skin. To break into large chunks, serve using two large tablespoons.

This easy champagne jello shots recipe is very glam version of your classic jello shot, perfect for special occasions!

Easy Champagne Jello Shots Recipe

oz champagne

oz gin of vodka

oz fresh squeezed lemon juice

Syrup

gelatin (I used the Knox brand)

Edible gold leaf (optional for garnishing)

Combine the simple syrup and lemon juice in a cocktail shaker filled with ice. Shake well, then pour into a medium saucepan and sprinkle with gelatin.

Allow the gelatin to soak for two minutes, then heat over medium low heat, stirring constantly, until the gelatin is completely dissolved (about 2 to 5 minutes).

Remove from heat and add the gin and Champagne, stirring well to blend.  Pour into a very lightly greased loaf pan and chill until fully set, several hours or overnight.

Turn out the set gelatin onto parchment paper, then slice carefully (a thin knife like a boning knife works best) into rectangles or squares.

Garnish with edible gold leaf using a paintbrush (use one you can reserve for food only -- you don&#x27;t want paint chemicals in your food!).

Gold leaf crumbles and sticks to things (like fingers!) easily, so be gentle -- just pull off tiny corners with the brush (they will stick), then place them gently on top of the gelée squares.

Almond bread or biscotti

Caster sugar

Eggs, whites (Main)

Plain flour

Almonds,

pistachios

Ginger, preserved, chopped

Beat egg whites until soft peaks form. Add sugar gradually and beat until dissolved.

Fold in flour, nuts and ginger gently until no dry ingredients are visible.

Put into a 20 x 10cm greased loaf tin lined with a strip of baking paper for easy removal.

Bake for 40 minutes or until a skewer inserted comes out clean. Leave in the tin to cool.

Turn out and slice wafer-thin with a very sharp knife.

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