Pork Steaks On Cauliflower Mash

pork with cauli mash

Servings 4


  • 4 pork neck steaks
  • Freshly ground salt and pepper
  • 15ml butter
  • 50g diced pancetta
  • 2-3 leeks – thinly sliced
  • 1 clove garlic – crushed
  • 2 sprigs of thyme
  • 60ml dry white wine
  • 30ml sherry
  • 250ml cream
  • 500g cauliflower florets – steamed until tender
  • 30ml butter
  • Salt, pepper and nutmeg to taste



  • Season the pork steaks with salt and pepper.
  • Heat a little olive oil and butter in a frying pan until bubbling. Add steaks and fry each side over moderate heat for 4 minutes per side or until cooked through.
  • Remove and set aside to rest.
  • Add the Pancetta to the pan and fry until crispy. Add the leeks, garlic and thyme and sauté until glossy and softened.
  • Add the wine and sherry and fry until this liquid cooks away.
  • Add the cream and gently cook until reduced and thickened to desired consistency.
  • Season to taste.

Cauliflower mash:

  • Drain cauliflower well and squeeze any excess liquid out.  Add butter and mash until smooth and season to taste.
  • Place the pork steaks on a bed of mash and pour generous amounts of sauce all over.

Eat immediately.


Chocolate, Banana & Peanut Butter Cheesecake

bananapeanutbutter cheese

Servings 6



¾ cup rolled oats

⅔ cup desiccated coconut

½ cup Medjool dates, pitted

¼ cup macadamia nuts

2 Tbs water


1½  cup bananas, chopped

½ large avocado

3 Medjool dates, pitted

6 dried prunes, pitted

2 Tbs sugar-free peanut butter + extra

2 Tbs coconut oil, melted

1 Tbs cocoa powder


  • For the crust, place everything in a food processor and blend until smooth. Grease an 18cm loose-bottom cake tin with some cooking spray. Press the mixture into the tin to form an even layer.
  • For the filling, place everything in a food processor and blend until smooth. Spread this over the crust and smooth it out.
  • Add a tablespoon or two of peanut butter on top of the cheesecake and ripple it in using the tip of a small knife.
  • Refrigerate for at least 2 hours or overnight before serving in slices.

    Tip: You can garnish the cheesecake with salted peanuts, macadamias or edible flowers, if you prefer.

Bacon Wrapped Stuffed Chicken Breasts

bacon wrapped mushstuff

Serves: 4


  • 4 medium boneless skinless chicken breasts
  • 8 slices uncooked bacon
  • ½ cup onion, finely chopped
  • ½ cup chopped mushrooms
  • ½ cup shredded Swiss cheese
  • 2 tbs chopped fresh parsley or 1 tbs dehydrated
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tbs butter


  1. Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.
  2. Preheat oven to 350 degrees F.
  3. Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket as per THIS VIDEO.
  4. Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. Divide evenly and stuff into pocket created in the chicken. Fold as shown in the video link above.
  5. Carefully wrap each folded breast with 2 slices of bacon, securing with a toothpick if needed. Place on a deep baking sheet or in an oblong ovenproof baker.
  6. Bake for 45-60 minutes, depending on thickness of rolls. Chicken is done when juices run clear or internal temperature is 180 degrees C

Bacon Baskets With Egg, Spinach & feta

Bacon nests with egg, spinach and feta

Servings 6


  • 350g streaky bacon
  • 300g spinach, steamed and well drained.
  • 6 large eggs
  • 1 ½ wheels feta cheese, crumbled
  • freshly ground black pepper to taste


  • Preheat oven to 230 °C.
  • Grease and line a muffin tray, a 6 tart tin (not loose bottom) or 6 ramekins with tightly arranged streaky bacon to form 6 bacon nests/baskets.
  • Roast in the oven for 20 – 25 minutes or until the bacon is 95% cooked with crispy edges. The bacon may curl and buckle a bit when baked, don’t worry! When you add the filling the shape will be retained.
  • Make sure all the liquid is squeezed out of the steamed spinach and roughly chop.
  • Sprinkle the bacon nests with feta and spinach then crack and whole egg into each one.
  • Sprinkle with black pepper and bake for a further 6-8 minutes or until the egg is set to your liking. Some of the egg may leak through the bacon, this is perfect!
  • Carefully use a palette knife to remove from the tray and serve immediately.

Tip: Lovely served at room temperature or chilled for the lunchbox or picnic. Just make sure the egg yolk is cooked through to prevent a mess.

Festive Prawns On The Braai

With chorizo, garlic and lemon dressing
Servings : 4


1/4 cup olive oil
1 chilli, deseeded and thinly sliced
2 cloves garlic, crushed
4 fresh tomatoes, deseeded and chopped
100 g chorizo, thinly sliced
juice of 2 lemons
salt and freshly ground pepper
10 g parsley, roughly chopped
1.5 kg prawns, de-veined and butterflied
olive oil
lemon wedges for serving


Heat 1 tablespoon of oil in a frying pan and sauté chilli, garlic, tomatoes and chorizo together for a few minutes until tomatoes just begin to soften.
Add lemon juice, remaining oil and season with salt and pepper.
Remove from heat and add chopped parsley.
Drizzle prawns with a little oil and season with salt and pepper.

Grill prawns over hot coals or on a grill pan for a few minutes until the shells turn pink and fish is just cooked.
Serve immediately with lemon wedges and the chorizo dressing.

Recipe reprinted with permission of Source Food.

Berry Popsicle


  • Berry coulis:
  • 250 ml mixed frozen berries
  • 80 ml xylitol granules
  • 15 ml water
  • Cheesecake layer:
  • 80 ml water
  • 80 ml xylitol granules
  • 5 ml lemon juice
  • 5 ml vanilla essence
  • 250 ml plain double cream yoghurt
  • 180 g plain cream cheese, at room temperature
  • Nutty layer:
  • 30 ml raw cashews, chopped
  • 30 ml toasted flakes
  • 30 ml desiccated coconut
  • 15 ml xylitol granules
  • 5 ml cocoa powder


For the berry coulis, place the berries, xylitol and water in a small saucepan and simmer for 5 minutes. Press down on the berries with a spoon to crush them slightly and allow to cool. 

For the cheesecake layer, heat the water, xylitol, lemon juice and vanilla in a saucepan for 2 minutes until melted. Remove from the heat and allow to cool for 5 minutes. Combine with the yoghurt and cream cheese and whisk with an electric whisk until smooth. 

For the nutty layer, stir everything together. Add ¼ cup of the cheesecake mixture and stir until combined. 

To assemble, divide the berry coulis between 8 large popsicle moulds. Top it off with the cream cheese mixture, leaving about a 1cm gap at the top of each mould. Use a skewer to lightly swirl the berry coulis and cheesecake mixture together in each mould. Top each one off with a layer of the nutty mixture. Add wooden popsicle sticks and freeze for at least 6 hours or overnight. Check on the wooden popsicle sticks after 1 hour of freezing time to make sure they are still centered and standing up straight. Adjust if needed. 

Tip: Frozen berries give the best colour, but fresh berries can be used.

Naked Chocolate Mousse With Hazelnut Dust

Healthy low carb cheat

Servings: 4
• 1 heaped Tbsp chia seeds
• 1 x 400 g can coconut milk
• 2 Tbs coconut oil
• 2 Tbs raw cacao powder
• 3 Tbs maple syrup (or honey or rice malt syrup)
• ½ tsp instant espresso powder dissolved in 1 tsp warm water (optional)
• ½ tsp ground cinnamon (optional)
• ¼ cup finely chopped roasted hazelnuts
• fresh raspberries (optional)
• Grind the chia seeds roughly in a pestle and mortar.
• Add the chia seeds and all of the remaining ingredients to a mixing bowl, whisk until smooth and then divide between four small serving glasses or pretty cups.
• Leave to set in the fridge for at least 3 hours, or until serving.
• Garnish with roasted hazelnuts and fresh raspberries.

Low carb strawberry shortcake

Servings 8



  • 250 ml almond flower
  • 125ml coconut flour
  • 125ml xylitol
  • 1tsp baking powder
  • 6 large eggs
  • 1 cup double cream yoghurt
  • 80ml sunflower oil
  • 60ml milk
  • 1tsp vanilla essence
  • pinch salt

Roasted Strawberries:

  • 8 strawberries
  • 1Tbs xylitol
  • To Serve:
  • ½ cup cream
  • 1tsp xylitol
  • seeds from ½ vanilla pod
  • 40g slivered almonds
  • mint leaves – to granish


  • For the cake, preheat the oven to 170°C.
  • Line a 22cm loose-bottom cake tin with baking paper.
  • Stir the almond flour, coconut flour, xylitol and baking powder together in a large mixing bowl.
  • Combine the eggs, yoghurt, oil, milk, vanilla essence and salt in another mixing bowl and whisk until smooth.
  • Whisk the wet mixture in with the dry mixture.
  • Pour the cake batter in the prepared cake tin and bake for 30 minutes or until a cake tester comes out clean when inserted.
  • Allow the cake to cool in the tin for 15 minutes before transferring to a cooling rack.
  • For the roasted strawberries, pre heat the oven to 190°C.
  • Arrange the strawberries in a baking dish and sprinkle the xylitol on top.
  • Roast for 20 minutes and allow to cool.
  • To serve, whip the cream, xylitol and vanilla seeds together until stiff.
  • Spread this over the cake, scatter the almonds on top and cut into 8 portions.
  • Place a roasted strawberry on each portion and garnish with mint, if preferred.



To turn this cake mixture into cupcakes, simply divide the batter between a muffin tin lined with 12 cupcake liners and bake 12-15 minutes.

Lemon & Dill Chicken

Servings: 4
A taste of the Mediteranian, fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts.


• 4 boneless, skinless chicken breasts (1-11/4 pounds)
• Salt & freshly ground pepper to taste
• 3 teaspoons extra-virgin olive oil or canola oil, divided
• ¼ cup finely chopped onion
• 3 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 2 teaspoons flour
• 2 tablespoons chopped fresh dill, divided
• 1 tablespoon lemon juice


1. Season chicken breasts on both sides with salt and pepper. Heat 11/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
2. Reduce heat to medium. Add the remaining 11/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed
platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
Per serving: 170 calories; 6 g fat; 3 g carbohydrate; 24 g protein

Oven Roasted Bacon Apple Wedges

Servings 4


• 4 small golden delicious apples – cored and cut into 4 wedges
• 12 sage leaves
• 12 slices of streaky bacon
• rocket and watercress leaves
• Parmesan olive oil


• Preheat the oven to 220°C.
• Wrap a wedge and sage leaf together with streaky bacon, repeat with remaining wedges.
• Roast for ± 20 minutes or until the bacon is crispy and the apple is soft.
• Serve immediately with rocket and watercress leaves and a drizzle of parmesan olive oil.
Tip: If you do not have parmesan olive oil, sprinkle a bit of finely grated parmesan cheese over the wrapped wedges and drizzle some olive oil over