When I started my Substack at the end of last year, my aim was to create an online space that was somehow reminiscent of the dinner parties people used to have, back in the days before we binge watched Netflix and ordered food on apps, before COVID made it illegal to have such gatherings. And what is a main feature of a dinner party? Food. Food is also my favourite activity.
So far I have not written a food-based newsletter (too much interesting other stuff going on to distract me), but I recently embarked on a big change to my diet and, three months in, I have collected a few truly outstanding recipes to share.
The diet in question is the low-carb, high-fat Keto diet. Until March, it would have been unthinkable for me to give up carbs. Bread and pasta and beans have long been my favourite foods. I was skeptical that wholesome dishes like dahl or porridge should be eliminated from your diet. And I hate fads of all kinds. But I finally jettisoned my resistance after realising that I had to do something urgently about my weight or I would be facing health consequences in the not-too-distant future.
And so far, it has been…delicious. One big downside has been I now am one of those food bores who announces to everyone what their dietary regime is. I admit to telling more than one supermarket cashier “I’m on this Keto diet, so I don’t eat any carbs.” Yes. I am that person now.
There are other downsides: it involves more cooking, planning and higher shopping bills. You can’t rely on quick bites like toast, or a sandwich on the go. And because the focus is on fat, I have chosen to buy good quality ones like raw organic coconut oil, organic grass-fed beef ghee and avocado oil. No cheap and cheerful vegetable oil for me. And you do end up eating a lot of meat. I happen to live less than a mile from a small family farm that rears Dexter beef (a breed of cow native to Ireland and the UK), chickens, pigs and lamb. This is crucial because I avoid supermarket meat, because it’s terrible. I also regularly buy raw milk, cream and butter at a traditional dairy farm; and the roads in my area are dotted with farmers’ honesty boxes that are stocked with chicken, guinea fowl and duck eggs. I’m not sure Keto would be sustainable for me without this option.
Far be it from to give anyone health or weight loss advice. However I can — with confidence — say that the following dishes are goddamn delicious.
260g (9 1/4 oz) grated mozzarella (I use grated Emmental, it was great)
1 large egg
Almond flour and cheese make an incredible no-carb pizza base.
Preheat oven to 220C/425F
Combine the almond flour, salt and garlic/onion powder in a bowl.
Place the cream cheese and 179g/6oz of grated mozzarella in a wide-bottomed, microwave-friendly bowl. Heat in microwave for 90 seconds until cheese has completely melted.
Immediately tip the melted cheese into the bowl of almond flour mix and use a wooden spoon to vigorously combine. Add the whisked egg and continue to mix until the mixture comes together as a sticky dough. Allow to cool for 5 minutes, then place the ball of dough between 2 sheets of parchment paper. Use a rolling pin to roll it into a large, circular shape to make your pizza base. Peel off the top layer of parchment and slide the base onto a large baking tray or pizza stone.
Bake in the preheated oven for 10 minutes, rotating half-way through. Take it out, add toppings and pop it back in until done.
I have made this pizza with a tomato base and courgette, mozzarella and pesto toppings; and another time with a mascarpone base and ground lamb and feta toppings. It’s so delicious that I will make it on its own as well, to eat as a flatbread.
Line a large baking tray with parchment paper and spread out the mixed seeds and nuts on it. Bake for 8-10 minutes, shaking and rotating the tray halfway through. Stir the coconut flakes and return the tray to the oven for just one more minute (coconut flakes burn quickly.)
Remove from the oven and immediately scatter over the erythritol. Toss well to coat, and set aside to cool completely. Once cooled, store in a sealed container for up to 2 weeks. It makes a great snack, very moreish!
Looks great! I'll try that pizza recipe soon. One of the upsides to the pandemic is that it's much easier to cook more when you're working from home. I used to get take-out lunches and often just eat unhealthy prepared dinners, but now I cook for every meal and I love it! And it's cheaper and far healthier.
Looks great! I'll try that pizza recipe soon. One of the upsides to the pandemic is that it's much easier to cook more when you're working from home. I used to get take-out lunches and often just eat unhealthy prepared dinners, but now I cook for every meal and I love it! And it's cheaper and far healthier.