Avocado & egg jumble
Avocado
Spring onion
Boiled egg
Philadelphia cheese
Gorgonzola cheese
Mayo
Herb salt, salt and pepper (chili powder)

Mix cheese, mayo, onion and spices.
Chop avocado and egg and add it to dressing.

 

Low carb gratain
500 g white radish, peeled and sliced ​​into 5 mm thick slices (alt. beet root, little bit more carb)
1 pinch of salt
2 l water
2 yellow onions, peeled, sliced
3-5 cloves of garlic, pressed (number depending on size)
3 cup sour cream (34%)
200 g Philadelphia cheese
4 cups whipping cream (40%)
1 pinch ground black pepper
3 cups cheddar cheese, grated (or other flavorful hard cheese)

Preheat oven to 100 degrees (or 175-200 for shorter time).
Boil water with salt and cook radish for 5 minutes (or until soft).
Drain.
Mix sour cream, Philadelphia cheese, cream and garlic, add black pepper.
Layer radish, onion and sauce in a baking dish.

Bake gratain in 1 to 1.5 hours. (if radish is boiled, soft less time in oven)
When it starts to get color and feel soft, add the grated cheese.
Bake in the oven a few minutes, until the cheese is golden color and texture.

 

Gorgonzola sauce
3 dl whipping cream
1dl sour cream
50g gorgonzola
½ finely chopped red onion
2pcs finely chopped garlic cloves
1tsk Dijon mustard
1 tbsp chicken stock
20g butter

 

Swede/Turnip frites
Peel and cut the turnip into 0.5 cm thick rods (so they look like french fries).
Boil the turnip sticks in salted water for 5-6 minutes.
Put the rods on a towel so that the water runs off.
Fry the turnip in any kind of oil until they got nice golden brown color.
Let the fried drain on a plate with paper towels so that excess oil is sucked up.
Serve as accessory to meat, chicken or fish. Or to dip in i.e. Aioli…

(Source: LCHFklubben.se)