Creamy peri peri chicken livers Ingredients 450-500 grams chicken livers200 ml fresh cream1 tsp ground black pepper1 tsp chilli powder1 tsp red chilli flakes2 tsp fresh crushed grlic 1 tsp crushed ginger2 tsp coconut oil2 onions1 red chilli (green is fine also)Sprig curry leaves InstructionsHeat up oil, add in onions and fry until soft and translucent, add garlic and ginger then fry for another minute, add spices and curry leaves and let fry until it starts to stick to the bottom of the pan, add your chicken livers (ensure excess water has been drained) and chilli, allow to fry till the lovers are cooked and browned. Add your cream and simmer for 10 minutes. Garnish and serve.Can add a teaspoon...
These are a few of the meals prepared by either one of my family: ages 11 – 45. Often we will repeat ingredients for a few days or alternate between the ingredients over a few days for a variety of dishes. A super add on or condiment is the Zest Moringa Chilli or home-made mayo. Meals prepared in animal fat & avo OR spinach OR broccoli was added. We often alternate our breakfast meats between: pork/bacon/rashers/roast or home-made liver pate or chicken/lamb/ox liver or “skilpadjies Golden rule: eat your avo first 😊 Breakfast Dinner Scrambled egg and bacon/meat on the side Bone broth/soup Egg fold-over, with bacon/meat pieces in centre Pumpkin soup Egg in a cup with bacon/meat slices Steamed...
Sometimes cooks are in the middle of making a low-carb meal, seemingly with no problems, only to become stumped by gravy. How much carbohydrate is in gravy? Although some commercial gravies have a lot of added starch, it's quite easy to whip up a homemade gravy that works fine for those who are cutting carbs. Here are the basics of gravy-making, with considerations for low-carb eaters. What is Gravy? Gravy is a sauce made from the pan drippings of roast meat. If there aren't drippings, it isn't "real gravy" -- it's technically just a sauce. The 3 Basic Ingredients of Gravy You can use all kinds of fancy ingredients for gravy, and some of them are delicious, but all you...
When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. It's crunchy and delightfully sour, perfect for topping a round of beer-braised brats . Don't worry about needing a special crock or making so much you'll be eating it for months. Today I'm showing you how to make a small batch of sauerkraut in a jar — it's just enough kraut to get you hooked! Sauerkraut is often one of the first fermentation projects recommended to curious DIY-ers, and with good reason: It's beyond easy to make, it requires very little special equipment, and the results are dependably delicious. All you need to do is...
