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That’s amazing! 🍫 I’m so excited for you to try it-it’s perfect for the festive season! Let me know how it turns out; I’m sure it’ll be a big hit. Happy cooking and happy holidays! 🎄✨

Aww, thank you! 🎄✨ I’m so glad you enjoyed it-Christmas lights have such a magical way of making everything feel festive and special. 💖🎅 Happy holidays!

I filmed this 10 days ago late afternoon - I can't imagine how busy Oxford Street may have been so close to Christmas. Hope you still managed to do what you cam for! 😊✨

Thank you. I did indeed. I spent the afternoon in Camden market, had a lovely pub lunch then drove back home to a tranquil Norfolk village . I was London born and bred but 1 day there is more than enough. Have a fabulous Christmas

That sounds like such a wonderful day! Camden Market and a cozy pub lunch-what a perfect combo! I hope you have a fabulous Christmas too, filled with peace, joy, and all the things you love most. 🎄✨🎅💖

Thank you! 😍 Yes, there was definitely a lot of walking-it’s such a beautiful city to explore!🚶‍♀️ I’m glad you enjoyed the video! 💖✨

Thank you so much! I’m so glad you think so! It was a joy to make-hope it inspires you to try it out too! 😋

Thank you so much for the kind words! A berry sauce reduction sounds like a lovely idea for those not strictly carnivore -such a vibrant and flavorful alternative! I always love hearing creative suggestions like this. 💖✨

It does make a beautiful "honey" or caramel!

@susanmallard6594 @terfalicious Thanks for sharing that allulose works well to make caramel, I'll remember it.

Your comment truly warms my heart! 🥹💖 I’m so glad my recipes are helping you rediscover the joy of cooking while staying carnivore. I’ll definitely keep them coming-knowing they bring you happiness makes it all worth it! Thank you for sharing this with me. ✨

Thank you! 🥰 I’m so glad you think so! It was such a joy to make-hope you get a chance to try it out too! 🍴✨

Thank you so much! 💖 Yes, it’s definitely a labor of love, but the memories of cooking with my grandmother make it so special. I hope you can enjoy watching or even adapt a simpler version to try someday! 😊👩‍🍳

I’m so glad you love soft boiled eggs too! Using pork panko as a final coating sounds like a brilliant idea-it would definitely add a fun and authentic twist. Thanks for sharing your creativity, and I’m thrilled you enjoyed the recipe! 😊

"That's right! 1/2 cup cream, 1/4 cup milk, honey, egg, nutmeg, and cinnamon-you're all set!"

Hahaha, love the enthusiasm! Definitely let me know how it goes when you try it-I’m so curious to hear about the experience! 😊

Thanks a lot, hope you enjoyed it :)

Thank you so much for sharing your experience! 😊 I'm thrilled to hear you loved it and found it so comforting and easy to make. The whipped cream clouds are a fun touch whenever you're ready to try them, but it sounds like it was already perfect without them! Knowing you'll be making it again truly warms my heart. Cheers to more cozy, delicious moments-you're so welcome! 💖✨

No worries at all! 😊 I’m so glad you turned on notifications-hope you can join the next one! Thank you for sharing your sweetener tips, too! Allulose and glycine sound like great choices, and I love the idea of adding beef gelatine for that pannacotta texture. Carnivore decadence is the best! 😆 Have you tried any other fun twists or flavors? I’d love to hear more about your experiments!

I’m so happy you think so! Did you follow the recipe as is, or did you add your own twist? I’d love to hear what made it extra delicious for you!

Thank you so much! I'm glad you think so.

Thank you! Adding more butter sounds like a rich and delicious twist-I love it! Let me know how it turns out when you make it. I’d love to hear about your experience!

Stevia - to me it always bitter aftertaste so I'll stick with allulose. But the cocoa, although not 'carnivore" is a great idea!

@ohwhale79 Thank you for such a thoughtful and enthusiastic comment! I'm so glad you enjoyed the recipe and found it satisfying! Your twist with cocoa powder and stevia sounds absolutely amazing-I'd love to try that myself. I agree, it really does have that creamy pudding vibe! I'm curious, do you have any other creative tweaks or flavor ideas you’ve tried? It’s so fun to hear how others put their own spin on it!

@terfalicious Thank you for sharing! I totally get what you mean about stevia’s aftertaste-it’s not for everyone. Allulose seems such a great alternative, however it's still not authorised in the UK and in the EU. And I agree, cocoa might not be strictly 'carnivore,' but it’s such a delicious addition for a little indulgence. Have you tried any other sweeteners or flavor ideas? I’d love to hear what works best for you!

@@severineskitchen I use erythritol (but some recent health concerns with that sweeteneer) and I also use monk fruit. To make the best sugar-like flavor, I combine them. Adding molassess (I know - not keto!) makes your brown sugar. The more towards 100% carnivore I move, the less I eat sweets of any sort; I was never really into sugary things much even as a child - but on special occaisions they do seem to be festive!

@terfalicious That’s such a creative way to recreate "brown sugar" - I love how resourceful you are with your ingredients! The erythritol and monk fruit combo sounds like a fantastic balance, even with the recent chatter about erythritol. I'm the same way! As I've moved more towards a carnivore way of eating, my need for sweet foods has pretty much disappeared. Now, I find I use very little sweetener in my desserts-if any at all! But I totally agree, having a sweet treat on special occasions does make things feel extra festive! 😊

Thank you so much for your kind words! ❤ I'm thrilled you liked the recipe. Have you tried it yet, or are you planning to? I'd love to hear how it turns out for you!

@severineskitchen I made it last night without sweetener, and it was delish! I will make it again this week with a little monk fruit for a treat.

That sounds amazing! It’s great to hear that it turned out so well without sweetener! I bet the monk fruit will add a lovely touch for your next batch. I’d love to know how it turns out-do you have any other tweaks you're thinking of trying?

@@severineskitchen some maple 🍁 extract 😋

yummy!

My pleasure :)

Vacuum-sealed meat can usually last up to 2 weeks in the refrigerator, provided it's stored at a consistent temperature of 34-40°F (1-4°C). However, this is a general guideline, and factors like the type of meat, how fresh it was when sealed, and the storage conditions can all affect its shelf life. Always check for any signs of spoilage, such as an off smell, discoloration, or slimy texture. **Disclaimer**: These recommendations are for informational purposes and may vary depending on the specific conditions and meat type. It's always best to follow food safety guidelines and when in doubt, discard any questionable items. Stay safe! 😊

You can definitely skip the sugar! If you’d like a touch of sweetness, you can add about a teaspoon of honey. It’s a natural sweetener that blends nicely and adds a bit of extra flavor. 😊

Egg yolks have a higher fat content, making it harder for bacteria to thrive compared to egg whites, which are mostly water and protein. Additionally, most salmonella contamination comes from the eggshell, so if the shell is intact and clean, the risk of contamination inside the yolk is very low. Thank you so much for your kind comment! I’m so glad you found the video helpful-let me know if you have more questions! 😊✨

@severineskitchen You are most welcome and thank you so very much for the lovey explanation! So thabkful for having found your lovely channel this week! & It's such a lovely treat to hear your lovely accent! I've always wanted to continue learning more of your language. When I watch I feel like Im learning at Le Cordon Bleu! 🥰 Joyeux Noël !

Aww, thank you so much for your incredibly kind words! 🥰 I’m so thrilled you found my channel and that you’re enjoying the recipes-and my accent, too! 😄 It truly means the world to me to know that my videos bring you joy and even inspire a little bit of learning along the way. I’m so grateful to have you here as part of this lovely community! Joyeux Noël to you as well, and wishing you a season filled with love, happiness, and delicious foods! 🎄❤️✨

That's such a great tip-thank you for sharing! Folding over the top before filling is such a simple but genius way to keep the sealing area clean. Sous vide is such a fun way to cook, and having a good sealer makes all the difference. Glad you're loving yours! 😊✨

Exactly my thinking as well - the sous vide! Great minds, etc 😃

@@barbarawillins1618 I have. Silicone is an option.

I totally agree with you-there’s way too much plastic on this planet, and I’m really mindful of how much I use. I’ve drastically reduced my plastic consumption, and these bags are one of the few items I haven’t been able to find a reusable alternative for yet. I’m not perfect, but I do my best to preserve the planet whenever I can. How do you store your meat in the freezer? I’d love to hear your tips!

Do you mean you have silicon bags, instead of plastic bags, that you can seal and reuse?

@ I do. I use both.

Will have a look then :)

I totally get that-missing bread and pastries is so real! It’s definitely one of the hardest parts of keto/carni. Have you tried experimenting with any low-carb bread or pastry alternatives? Sometimes they can help curb the cravings a bit. And thank you so much for the kind words! It means a lot. Teaching my son about health and cooking has been such a rewarding journey. 💕😊

@@severineskitchen I've tried several types of keto/carnivore breads. The eggwhite loaves are the worst - styrofoam texture and eggy smelling. One carnivore recipe with pork rind panko was too oily, tasted like cornbread - could be adapted if you want that cornbread taste and texture. Other single-slice microwave egg breads are "okay'' but still miss the mark, and easily go too wet if you don't toast them. Recipes that were pretty close were America's Test Kitchen Dream Biscuits made with Victoria's flour, and Keto Upgrade Alycia's Cinnamon Roll/Pizza Roll pastry with bamboo fiber. Really good! Still looking for the loaf of my dreams though... I will make an whole wheat einkorn loaf every now and then when the craving gets too bad! Then I can do all the toast, all the grilled cheese and grilled tuna sandwiches that I can eat (until the next time!).

That’s quite the bread journey you've been on! I haven’t ventured into making bread yet because, honestly, I gave up on having “proper” bread the day I said goodbye to eating baguette. Your experiences with keto and carnivore breads sound familiar to what I’ve heard from others. As for that perfect loaf, I can totally understand breaking out the einkorn wheat when the cravings strike. A whole wheat einkorn loaf sounds amazing! Let me know if you find “the loaf of your dreams” someday-I’m cheering for you! 😊

@@severineskitchen Thanks! I honestly don't think there will be a bread sub that is good enough, so I've decided to forgo bread completely (aside from an einkorn loaf about twice a year) as the keto/carn options are too disappointing. Quality of what I eat is more important and bread is one of those make-it-or-break-it deals!

You're so welcome! 🙌 I completely understand where you're coming from-sometimes it’s better to skip substitutes altogether if they don’t live up to your expectations. Prioritizing quality is such a great mindset, and it’s awesome that you treat yourself to something truly special like an einkorn loaf a couple of times a year. It’s all about balance and enjoying the best of what you love! 💛 Keep doing what works for you! 😊

Thank you so much! 🥰 It feels amazing to reach 1K, and I’m so grateful for every single one of those fans. Your support means the world-thank you for the kind words and the encouragement! 💐💖

Thank you so much! 😊 I’m so excited for you to try it, and I love your determination to stay on track this holiday season-that’s amazing! 🎄✨ I can’t wait to hear how it turns out for you. Wishing you a joyful and healthy Christmas! 💖

Great to meet you Iris 💕

Thank you Felicia xx

Absolutely! Feel free to use your preferred type of liver. Personally, I love chicken liver, so it's the one I reach for most often!