Welcome in the middle of nowhere

For all the wandering hobbits of the middle earth…

Category: A hobbit cookbook & pantry

The keto, the carnivore and the opportunistic…

This photo is a good way to show people how we eat on Keto and canivore diet.

On the left the keto diet with smocked salmon, filet beef with coconut flour and sesame crackers and cherry tomatoes, a bowl of cereal made from coconut flour and dark chocolate soak in coconut milk as dessert. On the right the carnivore diet Beef mince with avocado oil and spices (here smocked garlic as topping) and a bowl of raspberries as dessert.

Globule basically eat whatever she can find ! So we decided to give her B.A.R.F Food (Bones And Raw Food diets, 80% of the food is raw, meaty bones, the rest is composed of vegetables and legumes).

Premiere raw kitchen allow us to take her food every where because it is contained in cans, dry vegetable bags, oil bottles and powder boxes. Before that we had to keep frozen boxed mix ready to eat which were extremely nice and good but extremely unpractical for traveling. Now she have every day a freshly made mix easy to prepare and easy to carry away !

More information : https://rawkitchen.premiere-pet.com/en-ir/raw-kitchen/

Raspberry Balsamic jam

-A keto diet blog recipe –

This recipe is a literal interpretation of the Low-Carb recipe from the keto diet blog. You can find the original recipe here.

Ingredients :

  • 150gr Raspberries
  • 1 tbsp Balsamic vinegar
  • 1 tbsp coconut blossom nectar
  • 1 tbsp chia seeds

Steps :

  1. Place all the ingredients in a pan over medium heat, mash the raspberries ’till smooth, let slowly simmer ’till all the juices are released.
  2. Cook ’till the consistency is not runny, firm and uniform.
  3. Pour in a glasse container, close when hot (air tight). Store in the fridge up to 1 week.

On the difficulty to find a good cocoa powder

Cocoa powder is not the cocoa powder we use to make hot chocolate, which I have already found, but the raw cocoa that we can use to cook dessert and dishes.

The one I found up until now were too bitter so i had to add a lot of coconut nectar so it could taste more chocolaty but that totally voided the point of using it. Others have a lot of unknown chemicals or too much ingredients overall. I want a chocolate that is 100% cocoa. So after a lot of try, I found it in the Inverness Health shop.

Equal Exchange Fairtrade & Organic Cocoa – 250g

Shirataki aka Konjac noodles

Shirataki (白滝, often written with the hiragana しらたき) are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil’s tongue yam or elephant yam). The word “shirataki” means white waterfall, referring to the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and calories, and have little flavor of their own.

Wikipedia free ENCYCLOPAEDIA

And what is particularly good and interesting about konjac :

Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. The Omikenshi Company has developed a process that mixes treated wood pulp with konjac to produce a fiber-rich flour that contains neither gluten nor fat, almost no carbohydrates, and has just 60 calories per kilogram, compared to 3,680 for wheat.


Interesting…. hum hum… no carbs at all… versatile (aka little flavour…)…what !? That would make it the perfect side 😮

Would that be the perfect side, no carbs high fibre.. let’s try it !!! So here tis is on the worktop ready to be cooked 😛

Instructions are straight forward, just boiling water really easy !

So it look like that a kind of translucent plastic not too hard a little flexible, it smells nothing at all.

So that’s it after adding boiling water and waited for 5 min, it’s feel like actual pasta, soft texture, it looks really versatile, tastes nothing special but i’m gonna need to add salt as I would do with pasta because it’s really bland.

Added to my normal mince/chorizo meals taste amazing, the pasta I haven’t had those last years. viva bolognese and emmental topping ahead Yummmmmmyyyyy !!!! 😀

To be fair about the digestion, my body actually doesn’t like vegetable and fruit, fibre is really not my best friends so that’s wasn’t the best digestion but I have known a lot worse but gratefully no pain just a small swelling of the gut (this is not my most romantic side :roll:)

So I would eat once or twice a week as a very special and yummy meal, but the taste is here, pasta are back in town… and that a hell of a comfort food 😎

Tandoori Chicken casserole

-A keto diet blog recipe –

This recipe is a free interpretation of the Low-Carb Tandoori Chicken Kebabs from the keto diet blog, as I don’t have skewers I’m gonna do it the casserole way. It’s a long recipe, because the chicken need to be marinated over night.

Ingredients :

  • 2 medium chicken breasts (340 g)
  • 1 small courgette, cut into ribbons (100 g)
  • 1 small red onion, cut into wedges (60 g)


  • 1 + 1/2 garlic cloves, finely chopped
  • 1 small red chilli, finely chopped
  • 1 tbsp grated ginger
  • 1 tbsp fresh lemon juice
  • 1/2 tsp fresh lemon zest
  • 3 heaped tbsp full-fat Greek yoghurt (90 g) 
  •  1/2tsp cinnamon powder
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1/4 tsp turmeric powder
  • 1/8 tsp cayenne pepper 
  • 1/4 tsp saffron strands
  • 1/4 tsp sea salt, or to taste

Steps :

  1. Shred the ginger.
  2. Cut the red chillie and peel the garlic cloves.
  3. Crush all the wet spices, in a mortar.
  4. Add the crushed spice to the lemon juice.
  5. Combine greek yaourt and all the spices. The marinade is ready.
  6. Cut and dispose the chicken in the marinade bowl, let infuse over night.
  7. Cut the courgette in ribbons and onion in wedges and put it in a casserolle dish.
  8. The day after, combine the vegetable with the marinated chicken.
  9. Cook in the oven for 10 min @ 200 degres. Serve and enjoy !

The rest of the marinade can be use as a sauce with a totally amazing taste with Shirataki rice, and surprisingly not that hot. See below with the rest of the stuffed flank.

Stuffed flank steack

-A keto diet blog recipe –

This week, for sunday, as every sunday are supposed to be an out of the ordinary sharing meal, on the table big plate of specially cooked food (could saying graces could be the same lol).

So this is it i bought my 600 gr flank steak at the butcher, hoping that i’m not going to waste it because that’s a hell of a piece of meat :p

ingredients :

  • 600 g flank steak
  • 100 g roasted red peppers (see recipe here)
  • 200 g feta cheese in cubes
  • 50 g (1 cup) baby spinach leaves
  • Salt and pepper

Steps :

1- Preheat oven to 170 °C/ 340 °F. Remove the steak from the fridge. Lay some baking paper or cling wrap on your kitchen bench and place the flank steak on it. Cover with another sheet and pound the meat until it is thin enough to roll easily, about 1 cm.

2- Chop the baby spinach finely. Chop the peppers and the feta, mix all together.

3- Arrange the flank steak flat and season well with salt and pepper. Top with the spinach, peppers and crumbled feta.

4- Starting on one long edge, roll tightly until fully enclosed. Use butcher’s string to tie tightly.

5- Place in the a roasting dish and cook it for 20 minutes @ 200 c

6- Cut serve and enjoy !!!

Serve here on a special sunday meal, with tandoori casserole as appetiser.

Mushroom ketchup


With a liquid texture it’s difficult to use it as “normal” ketchup but the taste is definitely here so, from infusing beef mince to double cream dip, it’s a real worth it for those who don’t want to drown in the high carbs traditional tomato ketchup.


 “Mushroom ketchup is a style of ketchup (also spelled “catsup”) that is prepared with mushrooms as its primary ingredient. Originally, ketchup in the United Kingdom was prepared with mushrooms as a primary ingredient, instead of tomato, the main ingredient in contemporary preparations of ketchup. Historical preparations involved packing whole mushrooms into containers with salt. It is used as a condiment and may be used as an ingredient in the preparation of other sauces and other condiments. Several brands of mushroom ketchup were produced and marketed in the United Kingdom, some of which were exported to the United States, and Geo Watkins Mushroom Ketchup continues to exist in contemporary times as a commercially mass-produced product.

 – From Wikipedia, the free encyclopaedia

Basic Chocolate mousse

Ingredients for 6 serving

  • 6 eggs
  • 200 gr Lindt 70% dark chocolate
  • 1 tsp cream of tartar


  1. Separate whites and yolks
  2. Melt the chocolate in a double boiler pan.
  3. Add cream of tartar to white and beat them stiff.
  4. incorporate some white into the yolks with a spatula.
  5. Slowly add the melted chocolate to the yolks.
  6. Add the yolks and chocolate mix the the whites, mix well.
  7. Pour in

Tools and time

  • Preparation time : 1/2 hour
  • Overnight to set

Nutritional data

Portobello Mushroom goat cheese stuffed


Ingredients make 2 serving

  • 2 portobello Mushrooms
  •  100gr goat cheese roll
  • 1/4 tsp Italian herbs mix


  1. Pre heat the oven 180C
  2. Prepare the mushroom take off the skin and the 
  3. clean with water
  4. cut half of the goat roll put it on the Mushroom
  5. Sprinkle the herbs on the goat cheese roll
  6. Put in the oven for 15 min.

Tools and time

  • Preparation time : 1/4 hour
  • 15 min in oven @ 180C

Nutritionnal data For 1 servings

The new year eve’s Turkey !

Perhaps with this one we have a new family tradition… it’s a really nice recipe for the holidays season !

So first you take a turkey, this one is for two people it’s a 4kg turkey, then you put butter on it the butter is gonna melt and cook the skin with is gonna have a really nice golden color. You can also put stuffing (recipe available here) in her bottom, i regret but there’s not way to say that glamorously.


When she’s ready, put her in the oven we use this rule : 70min + 20min per kg  at  180C, so for us =70 + 80 = 150 min or 2h20min.

During the baking … just enjoy the smell that’s heaven!

When it’s ready… the real deal began you must cut it without griding it … That’s when i’m asking my sweet half to explain me how he’ve done it : “it’s easy and logical” so he tell me … not really helping Mr on this one. I found a link useful and fun at the same time : How to Carve a Turkey !

so finally we’ve done it ! here you can see turkey and stuffing yummy!

To slow the excitement i would say to be very careful with the baking because our turkey was a little too  cooked, a tiny little bit dry so next year we’re gonna watch her more carefully…

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