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Tag: Appetizers

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

Butternut squash soup

~ 4 Servings ~ Time 2 h ~ 4 Days in the fridge ~


  • 900 ml vegetable stock

  • 600gr butternut squash

  • 300gr double cream or coconut cream

  • 240 gr bacon rashers

  • 100gr carrots

  • 80 gr celeriac

  • 60 gr lemon peeled

  • 60 gr butter or ghee or avocado oil


  1. Prepare the veggies: halves and dice the butternut squash, dice the celeriac and carrots. peel and slice the lemon.

  2. Place the butter (or ghee or avocado oil) in a large saucepan cook the butternut squash, carrots and celeriac ‘till golden brown.

  3. Add the vegetable stock and sliced lemon, reduce heat and cook ‘till veggies are soft. take of the heat.

  4. Cook the bacon in pan (or oven : 10 min @ 200C)whole or in pieces.

  5. Cool down the veggies put in the mixer with the double cream (or coconut cream), mix ‘till smooth and velvety.

  6. Reheat in a saucepan serve with bacon.

  7. Keep in fridge for 5 days or freeze up to 3 month.


Nutritional data


~ 4 Servings ~ Time 1h30 min ~ Preheat oven 190C ~ 5 days in the fridge ~


  • 400gr ground beef

  • 400 gr mince pork

  • 180 gr bacon rashers

  • 5 eggs

  • 30 gr coconut flour

  • 15 gr Worcester sauce

  • 60 gr shallots

  • 2 garlic clove

  • 1 tbsp parsley dried


  1. Preheat the oven @ 190C.

  2. Mix the beef and the pork in a bowl

  3. Make a bacon “net” place on parchment paper.

  4. Peel and finely chop the shallots, crush the garlic mix in a bowl with coconut flour, parsley, Worcester sauce and 1 raw egg. Mix with the meat.

  5. Hard boil 4 eggs let cool down.

  6. Place the mix on the bacon net and parchment paper, flatten it place the hard boiled eggs in the middle in line. Wrap up the meat and bacon net around/over the eggs.

  7. Place in the oven for 45 min at 190C after that at 225C for 15 min more. remove from oven and let rest for 10 min before serving.

Nutritional data

Scots eggs

~ 10 Servings ~ Time 1h30  ~ Preheat oven 200C ~ 5 days in the fridge ~


  • 500 gr ground beef

  • 500gr pork mince

  • 10 eggs

  • 480 gr bacon rashers

  • 2 Tsp sage

  • 2 tsp paprika


  1. Preheat the oven @ 200C.

  2. Hard boil the eggs.

  3. Mix the pork beef and spices in a bowl.

  4. Divide the mix in 10 pats peel the eggs.

  5. Flatten each meatball add an egg in the middle wrap the mince mix around. add bacon slices around.

  6. Cook for 20-25 min or freeze up to 3 month.

  7. Serve hot or cold with mayonnaise

Nutritional data

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