Not Really Spaghetti Bolognese

This is just what it says it is:


Not Really Spaghetti Bolognese

1 onion, diced
2 cloves garlic, finely chopped
1kg pork mince
400g spinach, roughly chopped
Zest & juice of 2 lemons
¾ can coconut cream
Salt & pepper
1/4C fresh mint, chopped
1/2C fresh parsley, chopped

Heat a spoonful of fat (I used duck fat, because I had it in the fridge), then lightly fry onion and garlic for a few minutes.

Add pork mince and fry until cooked, stirring to break up.

Once mince is cooked (i.e., no longer pink) add lemon zest and spinach, stir well, and simmer for a few minutes; then add coconut cream and lemon juice. Simmer until some of the liquid has boiled off.

Remove from heat, add fresh herbs, season to taste. Stir and serve over courgette spaghetti (courgettes sliced really thinly, or with a julienne peeler, and boiled until just soft).

Chocolate Coconut Cupcakes

Cupcakes

1 C coconut flour
2 tsp baking powder
1 tsp ground vanilla
6 eggs
¾ C coconut milk
2 tbsp coconut oil
100g 85% dark chocolate
1 tbsp raw honey

Combine dry ingredients, then whisk in eggs and coconut milk.

In a separate saucepan, over a low heat, melt together coconut oil, chocolate & honey. Stir frequently.

Whisk chocolate mixture into rest of ingredients.

Spoon into cupcake patties placed in a muffin tray (each should be about ¾ full). Bake at 180 degrees for 15 minutes, or until cupcake bounces back when lightly pressed.

Cool on a wire rack.

  

If you’re feeling particularly decadent (I was, obviously!), ice (using frosting recipe below) then top with toasted dessicated coconut. 

Chocolate butter cream frosting

100g butter, at room temperature

1 tbsp honey 

2 tbsp cocoa
Approx 3 ½ tbsp coconut milk

Whisk butter and honey together until butter begins to pale. Add in 1 tbsp cocoa & 1 tbsp coconut milk, then whisk again. Add in the other tbsp of cocoa & 2 tbsp of coconut milk. Whisk. If necessary, add extra coconut milk until it reaches a ‘frosting’ consistency (creamy but not runny).