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Tag: Sauce

Marinara sauce

~ 5 Servings ~ Time 30 min ~ 1 weeks in the fridge ~


  • 1 cup (150gr) cherry tomatoes

  • 1 cup fresh basil

  • 2 garlic clove

  • 1 shallot or small white onion (30g)

  • 1/4 cup tomato puree or passata (60g)

  • 1/4 cup olive oil (60ml)

  • 1/4 tsp salt

(make 5 servings : 1 cup 1/4) 1/4 cup = 1 serving


  1. Ash the tomatoes and basil peel the shallot/onion and dice, and mince the garlic.
  2. For a chunky texture let some tomatoes and basil aside and place most of the ingredients in a mixer and blend until smooth then add the tomatoes and basil. otherwise mix everything ‘till smooth. 
  3. Put in an airtight container up to 1 week.

Nutritional data

Original recipe @ The Best Ever Low-Carb Marinara Sauce

Cilantro dressing

~ 4 Servings ~ Time 15 min ~ 8 Days in the fridge ~


  • 1/4 cup extra virgin olive oil (60 ml)

  • 2 tbsp lime juice (30 ml)

  • 1/4 cup chopped cilantro or parsley

  • 1 clove garlic, minced

  • 1/2 tsp ground cumin

  • 1/2 tsp onion powder

  • 1/4 tsp sea salt


Prepare the dressing by mixing all of the ingredients. If you prefer your dressing super smooth, use a blender and process until smooth.

Nutritional data

Cobb dressing

~4 Servings ~ Time 15 min ~ 5 Days in the fridge ~


  • 1/4 cup paleo mayonnaise (55 g)
  • 1/4 cup full-fat Greek yoghurt (63 g)
  • 2 tbsp finely grated Parmesan (10 g)
  • 2 tsp apple cider vinegar or lemon juice
  • 1 tsp minced garlic


Add dressing ingredients into a bowl and whisk until combined.

Nutritional data

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

Vanilla whipped cream

~ 6 Servings ~ Time 15 min ~ 3 Days in the fridge ~


  • 300 ml double cream  
  • 1 tbsp coconut nectar  
  • 1 tsp vanilla powder


  1. Pour the double cream, coconut nectar and vanilla powder in a bowl combine.
  2. place in the kitchenaid and mix ‘till firm.
  3. keep 3 to 4 days in the fridge in a sealed container.

Nutritional data

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