Category: on the side

by the messy kitchen

Dukkah

I love dukkah on eggs, avocado, tuna or over a salad. It adds texture and flavour to transform a simple meal into something really flavoursome.

MAKES 1 JAR
NUTRITIONAL INFO PER 2 TABLESPOONS (16g)
carbs 3g / fat 7g / protein 3g

INGREDIENTS
1 cup of low carb nuts (such as almonds, macadamias, hazelnuts, pinenuts)
¼ cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon of sea salt flakes
1 teaspoon sumac or paprika (optional)
1 teaspoon dried herbs of your choice (optional)
½ teaspoon dried chilli powder (optional)

ROAST, TOAST, BLEND, STIR, TASTE…
Roast the nuts in the oven or in a hot pan on the stove, checking and tossing regularly so they don’t burn.

Toast the sesame seeds in a hot pan, being careful not to burn. Set aside.

In the same hot pan, toast the cumin and coriander seeds for about 2 minutes until fragrant and toasted.

Put the nuts, cumin and coriander seeds into a food processor and blend. Stir in the sesame seeds, salt, spices and chilli. Taste for flavour and add more if you want.

TIPS

  • You could use a mortar and pestle to blend (if you have the time and energy), or even a coffee grinder or smoothie blender.
  • Serve sprinkled on top of eggs, avocado, salads or in wraps.
  • Coat some fish or chicken in the dukkah and bake for a quick and tasty meal.

by the messy kitchen

Zucchini fritters

These versatile little bites are great on their own as a starter, topped with poached eggs for breakfast, or as a light meal with salad. I’ve served mine here with creamy guacamole. They also work well paired with tzatziki or a herby cream cheese with smoked salmon.

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MAKES 10
NUTRITIONAL INFO PER SERVE
carbs 2g / fat 4g / protein 2g

INGREDIENTS
2 zucchini (courgettes)
1/2 cup almond meal
1 egg
Good pinch of salt
Dash of pepper
1 tablespoon of chopped fresh herbs
Olive oil or coconut oil for frying

GRATE, SPRINKLE, SQUEEZE, ADD, MIX, HEAT, SCOOP, FLATTEN, FRY…
Grate the zucchini. Sprinkle with salt and set aside for 5 minutes. Squeeze as much liquid out of the zucchini as you can to avoid the mix from being too wet. Add the egg, almond meal, chopped herbs and a pinch of pepper. Mix well to combine.

Heat a pan with a little oil. Scoop a tablespoon of mixture and flatten out with your hands. Fry for a few minutes until golden, then flip and fry the other side. If they don’t stick together well, try to squeeze out more moisture and add in a little more almond meal.

by the messy kitchen

Cauliflower cheese

This has to be one of the most amazing things in the world when you’re on a low carb diet. Pair it with a medium-rare rib eye and it’s probably the most delicious dinners out. Maybe flick on some greens on the side to make this a more balanced meal. It’s also very easy to whip up, and is low carb and high fat to keep you full and satisfied without blood sugar spikes, as well as gluten free and full of veg. You can leave out the bacon if you’re going veg or just want to cut down on the amount of saturated fats in this; but trust me, the bacon flavour makes all the difference. 

SERVES 6
NUTRITIONAL INFO PER SERVE
carbs 4g / fat 25g / protein 12g

INGREDIENTS
1 cauliflower
1 cup of cream
1/2 cup cheddar cheese
2 garlic cloves
1 teaspoon Dijon mustard
Salt and pepper to taste
4 rashers of bacon (optional)

CHOP, BOIL, DICE, PEEL, CRUSH, FRY, ADD, POUR, COAT, TASTE, BAKE, SERVE…
Preheat the oven to 180 degrees celcius. Get out a baking dish and set aside.

Wash and chop up the cauliflower into florets and boil/steam in a pot with a little boiling water at the bottom for about 5-10 minutes or until tender.

In the meantime, dice up the bacon and peel the garlic. Fry the bacon in its own fat until crispy. Crush and add the garlic when the bacon is nearly done and cook for a minute. Turn down the heat and add in the cream, cheese, mustard and pepper. Stir through and turn off the heat.

Pour over the cauliflower and coat well. Taste for flavour and add salt and pepper as needed. Bake in the oven for 10 minutes or until slightly golden and bubbling. Sprinkle with a little fresh parsley if you like, or serve as it is. Can be enjoyed on its own or on the side of some meat or veg.

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by the messy kitchen

Red pepper dip

A delicious dip to have with vegetable crudites and low carb crackers. Also delicious as a pasta sauce with some zucchini pasta. 

INGREDIENTS
2 red peppers
1 shallot or small red onion (optional)
1 clove of garlic
1/2 cup of blanched almonds (whole, slivered or chopped all are fine)*
1/4 cup of feta cheese (optional)
Salt and pepper to taste
Sprinkling of paprika
Juice of half a lemon or lime
Splash of olive oil
*You could also use walnuts

CUT, ROAST, REMOVE, BLEND, CRUMBLE, COMBINE…
Preheat the oven to 200 degrees celcius. Cut the pepper in half and remove the seeds. Peel and cut the shallot (or small onion) in half. Place the peppers, shallot and garlic (whole with skin on) on a baking tray with a little salt, pepper, paprika and cumin and a small splash of olive oil, and roast for 15-20 minutes until cooked.

Blend the almonds into small, chunky bits, or bash them in a mortar a pestle. Crumble the feta using your hands into very small bits. When the peppers are done roasting, let them cool a little, push the garlic out of the skin, and blend together into a puree.

Combine the blended peppers, almonds, crumbled feta and a splash of olive oil. Add a little salt and black pepper to taste, and a squeeze of lemon juice. Add some chopped fresh herbs of your choice on top and serve.

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by the messy kitchen

Cauliflower rice

This is a great low carb substitute for rice. Serve on the side of a curry, stir fry, casserole, or a meat dish that requires some soaking up. It’s also a great base for fried rice.

INGREDIENTS
Head of 1 cauliflower
Pinch of salt
1 tablespoon butter (optional)
1 tablespoon fresh herbs, chopped (optional)

GRATE, COOK, ADD, SERVE…
Grate the head of the cauliflower, discarding of the stem. It will resemble a fluffy snow-like texture. Microwave in a bowl uncovered for 5 to 8 minutes. If you don’t want to use a microwave, steam the grated cauliflower above a pot of boiling water for 10 minutes. It will be light, fluffy and cooked through if you taste. Add the salt, butter and herbs if using.

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by the messy kitchen

Creamy avocado dip

So easy to make and so good. Creamy and awesome with low carb crackers or bread. Multiply the quantities if you want to make more. 

INGREDIENTS
1 ripe avocado
1 tablespoon thick Green yoghurt, sour cream or creme fraiche
Squeeze of lime or lemon juice
Salt and pepper to taste

CUT,  SCOOP, BLEND, ADD…
Cut the avocado in half, take the pips out and scoop out the flesh. Blend the avocado flesh, yoghurt and lime juice together. Add salt and pepper to taste. Enjoy as a dip with some veggie sticks or low carb crackers.

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by the messy kitchen

Greek-style beans

This traditional Greek bean recipe is passed down from my grandmother (probably from her mother) to my mum. These beans are delicious on the side of a casserole, moussaka or lasagne, or with some roast meat or steak. 

INGREDIENTS
1 brown onion
2 tomatoes
2-3 cloves garlic
A few sprigs of parsley, leaves only
A few sprigs of mint, leaves only
1 teaspoon paprika
Pinch of salt and pepper
A sprinkle of chilli flakes
Splash of olive oil
A good handful of green string beans (about 250 grams)

PEEL, DICE, CRUSH, CUT, SAUTE, ADD, COVER, SIMMER…
Peel and dice the onion. Dice the tomatoes. Peel and crush the garlic. Wash and take the ends off the beans. Leave them whole or cut them n half.

In a medium saucepan, heat a splash of oil and saute the onion, tomatoes, chopped herbs and garlic together with the salt, pepper and chilli flakes until the onions are clear. Add the paprika and cook off for another minute. Add the beans, stir, and add enough water to cover the beans. Cover and simmer over low heat for up to an hour until the water is absorbed. Taste for salt, pepper and chilli and adjust according to taste.

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by the messy kitchen

Roast pepper dip

Great to bring along to parties, or to have as a starter with some vegetable crudites or low carb crackers. 

INGREDIENTS
2 red peppers
A clove of garlic
200 grams of cream cheese (about a tub)
Salt and pepper to taste
A dash of cayenne pepper
A dash of paprika

CUT, ROAST, REMOVE, BLEND, ADD, SERVE…
Cut the peppers in half and remove the seeds. Place the peppers and garlic (whole with skin) on a baking tray with a little salt, pepper, cayenne and paprika. Roast in the oven for 15-20 minutes until cooked. Allow to cool. Remove and discard the outer skin of the peppers and garlic once cool enough to handle. Blend the flesh with the garlic. Add the cream cheese and blend well to combine. Taste for flavour and adjust to suit your taste.

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by the messy kitchen

Tahini dressing

Tahini dressing is very easy to prepare and has a really nice creamy consistency. It works great with roast vegetables.

INGREDIENTS
3 tablespoons of tahini paste
Juice of 1/2 a lemon
Pinch of sea salt and a grinding of black pepper
3 tablespoons of water
1 teaspoon fresh parsley, chopped (optional)

PLACE, ADD, STIR, TASTE, SERVE…
Place the tahini in a small bowl with the lemon juice (making sure you remove any pips) and add a little salt and freshly ground pepper. Gradually add in the water while stirring to combine, until your desired consistency. Stir in the parsley if using. Serve with vegetables of your choice.

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