Carnivore Bacon Cheeseburger Pie

📋 Ingredients:

- 1.5 pounds ground beef (75-25%)

- 6 pieces bacon, chopped

- 3 large eggs

- 7 oz cheddar cheese, divided

- 5 fl oz double cream / heavy cream

- Butter (for greasing)

- 1/2 teaspoon salt

📝 Instructions:

1. Preheat the oven to 400°F (200°C). Grease a frying pan with butter.

2. Chop three pieces of bacon and add them to the pan with the ground beef and salt. Cook until lightly browned, then transfer to a baking dish.

3. Whisk three eggs in a bowl and add to the baking dish with the double cream and half of the cheddar cheese. Mix well.

4. Top with remaining cheese and three chopped pieces of bacon.

5. Bake for 25-30 minutes. Let it cool for 10 minutes before serving. Enjoy!

Preparation time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Calories: 200 kcal per serving

Notes 💡:

◻️ Experiment with additional seasonings like garlic powder or smoked paprika.

◻️ Let the pie rest for at least 10 minutes before slicing.

Milk Bread

Ingredients:

500 g of wheat flour

250 ml of milk

50g butter

50g of sugar

12 g fresh yeast

4g of salt

2 eggs

Preparation:

1. In a medium bowl, dissolve the yeast and 10 grams of sugar in warm milk. Rest in a warm place until it begins to ferment.

2. In a large bowl, sift the flour and add the yeast mixture, the eggs, the rest of the sugar and the salt, knead until everything is integrated and a homogeneous mixture is obtained.

3. Add the diced butter at room temperature and knead until a smooth and elastic mixture is obtained, shape into a ball, cover with a clean kitchen towel and rise in a warm place for about 90 minutes or until doubled in size.

4. Divide the dough into pieces of about 50 grams each and give them an oval or “torpedo” shape, distribute on a baking tray and rest covered with a kitchen towel for about 30 minutes.

5. Varnish the buns with egg glaze (1 yolk + 15 ml of milk) and make 2 or 3 transversal cuts with a sharp knife.

6. Turn on and pre-heat the oven to 180°C (356°F) for about 10 minutes.

7. Bake the breads of milk for 20 to 30 minutes until they acquire a dark golden color, remove from the oven and cool on a baking rack.

Pumpkin Cake

INGREDIENTS  

• 200 g Soft light brown sugar

• 125 g Unsalted butter See notes

• 212.5 g Pumpkin puree Half a tin. See notes

• 200 g Self raising flour

• 1 tsp Bicarbonate of soda

• 3 Eggs Medium

• 2 tsp Ground cinnamon

• 1/2 tsp Ground nutmeg

• Cream cheese icing (ingredients below)

INSTRUCTIONS 

• ‌Preheat your oven to 180C.

• Place a baking sheet or baking tray into the oven to warm while it is preheating.

• In a large bowl, add your sugar and butter to a bowl and mix using an electric whisk until the mixture is combined and light and fluffy.

• Put in your pumpkin, flour, bicarbonate of soda, eggs, cinnamon, nutmeg and lemon zest. Whisk until just combined.

• Line a square tin (20cm x 20cm) with baking paper or baking parchment. Pour in your cake mixture and smooth out.

• Bake for 30 minutes or until a sharp knife comes out clean.

NOTES

Topping: Follow this cream cheese frosting recipe here to top your cake. I then like to sprinkle a little ground cinnamon.

Pumpkin puree: Use half of a 425g tin and freeze the other half to avoid wastage. Simply spoon it into a freezer bag, remove the air out of it and freeze. Defrost thoroughly before you use it. Alternatively you could bake a double batch and freeze one cake.

Using fresh pumpkin: If you’d rather use fresh pumpkin, scoop out the flesh, cook it, puree it and weigh about 213g. You need to cook it for long enough for it to be very thick and not watery. Freeze any leftovers into portions so you can bake another day.

To cook evenly: Avoid an undercooked base by putting the tin you’re cooking on onto a PREHEATED baking sheet when it’s in the oven. (Put a baking sheet into the oven when you preheat it, then when your cake is prepared in the regular tin, sit it ON TOP of the extra baking sheet which is already hot.)

Butter: This should ideally be unsalted. Also, use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened.

CREAM CHEESE ICING

INGREDIENTS 

• 100 g Unsalted butter See notes

• 100 g Icing sugar

• 200 g Full fat cream cheese See notes

• 1 tsp Vanilla extract See notes

INSTRUCTIONS 

• Put the butter and icing sugar in a large bowl and beat with an electric mixer for 3-5 minutes until it is light and fluffy and has become paler in colour. (At this point it can look like the mixture has gone grainy, but keep the faith it will come together as you keep mixing).

• Open your cream cheese, drain off any watery liquid floating on top, add the cream cheese to the bowl along with the vanilla extract.

• Fold this in carefully, by hand using a wooden spoon ideally.

• Mix just until there are no lumps of cream cheese left – if you over-mix your icing will become watery.