Bootcamp Recipe Thread

(754 Posts)
BIWI Wed 11-Apr-12 11:31:11

Asparagus Frittata (serves 2)

250g/9oz asparagus, trimmed and cut into 5cm/2in pieces
4 eggs
4 tablespoons freshly grated Parmesan or Pecorino cheese
225g/8oz spring onions, finely chopped
2 tablespoons olive oil

- Cook asparagus in boiling water until tender (7-10 minutes)
- Whisk the eggs and add the cheese and the spring onions
- Pre-heat the grill
- Heat the oil in a large frying pan that can go under the grill
- Put in the asparagus; stir-fry for a minute, then pour in the eaten eggs, moving the asparagus around gently to make sure the egg mixture gets right through, and that the grated cheese is well distributed
- Let the frittata cook over a moderate heat for a few minutes until the underside is cooked and lightly browned, then put the pan under a hot grill for a minute or two until the top is set and golden brown

5.5g carbs per serving

Recipe from Rose Elliot's "The Vegetarian Low-Carb Diet Book"

nappyaddict Tue 19-Feb-13 13:53:13

prettybird Is it refined?

Roasted swede and parmesan chips

Had these tonight with chicken breasts stuffed with boursin and wrapped in smokey bacon.

Basically peel your swede and cut into chunky chip wedges. Put in a bowl and grate over some parmesan, add salt and pepper, some rosemary (dried is fine) and a generous drizzle of olive oil.

Shake it all around to coat the swede and tip into baking tray. Grate on a tiny bit more parmesan and stick in the oven on 210 ish for about 30 mins.

Amazing breakfast or lunch, a very easy assembly job. Pile up:

Lettuce, smoked bacon all hot with it's pan juices, chopped avocado, sliced tomato, top with grated cheese.

Ragu and leek lasagne

Loosely based on the link above.
Cook your ragu (soffrito of finely diced celery, onion/shallot, carrot, beef mince, herbs/seasoning, a little tomato and cook gently for a couple of hours at least).
Put ragu in an oven proof dish.
Saute lots of leeks in butter and salt and pepper, and spread them on top of the ragu.
Melt together a small amount of cream and cream cheese and drizzle this over the leeks.
Top with grated cheddar and parmesan
Grill until bubbly and golden.

We had this with broccoli.

Very slight scrambled egg innovation if you are getting bored:

Thyme and cheddar scrambled eggs.

As is implied, shake some dried thyme into your beaten eggs and scramble them. Sprinkle some grated cheese in half way through.

Absolutely amazing Fish pie, topped with sliced turnips:

Ingredients:
Fish fillets (about 1/3 smoked, 2/3 unsmoked white fish is good)
Prawns/other seafood (optional)
Leeks
Capers
Half a lemon
Turnips (approx 1 per person)
Butter
Cream
cream cheese
Cheddar

In a big frying pan melt a large lump of butter, sprinkle in a tbsp of capers and gently fry your fish fillets (about 1/3 smoked to 2/3 unsmoked works well). Squeeze some lemon juice over them. When the fish is almost done, throw in a whole load of sliced leeks and any prawns or other seafood you fancy.

Meanwhile slice turnips thinly and steam for a few mins (not sure but it was only about 3-4 mins) until soft.

In another pan melt some cream, cream cheese and grated cheddar and grind in a load of black pepper.

In a preheated oven dish, pour in the fish/leeks/caper/butter mix, then top with about half of the sauce. Mix it round gently.
Then layer the turnips over the top and blob the rest of the sauce on them, spread it as best you can for coverage.

Sprinkle with a little extra grated cheese and oven for about 15 mins, and then finish under the grill.

Lovely with roasted broccoli florets.

- Mountain cauliflower cheese: boil cauliflower and then fry over high heat to brown a bit, then stir in cubes of reblochon until they melt and then some cream.

- Low carb tartiflette: boil swede, turnip and celeriac slices almost until done, then fry in generous amounts of butter with some finely chopped leek and garlic, then stir in some cubes of reblochon. Had a mound of buttery savoy cabbage on the side. And had the leftovers for breakfast with fried eggs.

- Seared scallops with a splash of wine to deglaze the pan, then some pesto and cream to make a sauce. I served it with celeriac chips and grated courgette sautéed in butter.

- Grated courgettes in butter: coarsely grate the courgettes, squeeze out excess moisture, then fry in butter on a high heat

Just posting iamaslummymummy's cauliflower garlic bread here as don't want to lose the recipe:

whatsfordinner-momwhatsfordinner.blogspot.co.uk/2012/06/cheesy-garlic-cauliflower-bread-sticks.html

Also spiltthetea's mustard chicken:

Had a delicious dinner tonight. Loosely based on the Mustard Chicken from Jamie's 30 min meals. Basically rub chicken breasts with rosemary, s&p, mustard powder, and then fry them in butter. Add chopped leeks half way through and some crushed garlic. Then add mushrooms and fry a bit more. When chicken nearly cooked, crumble in a chicken stock cube, add some boiling water and then reduce it down. Turn off heat, add a spoon of wholegrain mustard and a good slosh of cream. Warm through and serve. We had it with mashed swede, celeriac chips and steamed broccoli.

And can I also throw in a vote for the Mexican scrambled eggs on the low carb recipe board? They are fab. Basically eggs scrambled over chopped spring onions and chillis, with a small amount of grated cheese thrown in just at the end. A refreshing breakfast change!

Also I forgot that strictly speaking tartiflette has bacon/lardons too - I just didn't as DH is veggie.

And we didn't have an oven so I just did in a pan, but you can deglaze with wine the put into oven dish and add cream and top with reblochon:

www.nigella.com/recipes/view/tartiflette-1313

choos I am definitely trying that tartiflette it sounds fantastic. And I am chuffed you liked the mustard chicken enough to post it here smile

prettybird Mon 25-Feb-13 15:20:56

Came across this recipe for aubergine veggie burgers via a friend on fb. If you swap the breadcrumbs for, say, parmesan, they look like they would make a great low carb meal! smile

My friend really rates this lady's recipes, so probably well worth a go! smile

nappyaddict Sat 02-Mar-13 15:03:28

Fish pieIngredients

1 large cauliflower or swede, cut into pieces
2 eggs
2 large handfuls of fresh leaf spinach
1 onion, finely chopped
1 courgette, finely chopped
1 leek, finely sliced
Handful of mange tout sliced widthways about 3cm
Handful of green beans either sliced widthways about 3cm or halved
Handful of broccoli cut into small florets
Handful of fresh parsley, chopped
1 clove of garlic, pressed or very finely chopped
1 TB extra-virgin olive oil
1 1/4 cups of heavy cream
4 oz of grated mature cheddar cheese, and another 2 oz for later
juice of 1 lemon
1 heaped teaspoon mustard
1/2 pound haddock, cod or other white fish, skinned, boned and sliced into strips
1/2 pound wild salmon fillet or smoked salmon, skinned and sliced into strips
salt and pepper

Preheat the oven to 450 degrees Farenheit or 230 degrees Celsius
Boil cauli/swede for 10 minutes
At the same time, hard boil the 2 eggs.
Steam the spinach in a colander over the pan that has the cauli/swede.
This will only take about a minute.
When the spinach is done, remove from the colander and squeeze out excess water.
After 10 minutes remove the eggs from pan.
Cool under cold water and peel and quarter them.
Put to one side.
Drain the cauliflower/swede in the colander.
In a separate pan, slow-fry the onions, leeks and courgettes in the olive oil for about 8-10 minutes.
Add the cream and bring just to a boil.
Remove from the heat and add the Cheddar cheese, lemon juice, garlic, parsley and mustard.
Put the spinach, vegetables, fried onion, leek and courgette mixture, fish and eggs in an decent sized casserole dish with a lid and mix together.
Pour over the sauce.
Mash the cooked cauliflower/swede - adding a bit of olive oil or butter, salt and pepper.
Spread the cauliflower/swede on top of the fish, cover with leftover grated cheddar.
Place in the oven for 25 - 30 minutes taking the lid off for the last 10 minutes of cooking to brown the top.

ENJOY!

leobeebs Thu 07-Mar-13 20:42:53

How do I make cauliflower rice please?

Can anyone give me some packed lunch ideas too? Soo need to lose weight and think I have lurked for more than I need to before I get my fat arse in gear!!

snoworneahva Thu 07-Mar-13 20:56:28

These are really easy and are crunchy - they are really good with a generous helping of cream cheese.

Sesame Sunflower Seed Grain Free Cracker Recipe:

1 cup unsalted sunflower seeds, hulled (I have also used pumpkin seeds with great success!)
1 level teaspoon sea salt (the coarse kind is fine)
3 cloves of garlic, peeled
1 cup sesame seeds, hulled
Up to 1/4 cup water
Preheat oven to 350 degrees.
In the bowl of the food processor, using the regular metal blade, combine the sunflower seeds, salt, and garlic. Turn food processor on and let it whir for 2-3 minutes until the seeds have turned into a dense flour. Add in the sesame seeds and pulse to mix (the sesame seeds don’t need to mix all the way in). Slowly add in the water, a couple tablespoons at a time, until the seeds all clump together in a ball. Remove and knead to distribute the sesame seeds through the sunflower seed mixture. The mixture isn’t a very pretty color at this point, but it improves beautifully with baking.
Between parchment paper, roll the dough out until it is very thin for crisper crackers, or up to 1/4 inch thick for more sturdy crackers, in as close to a rectangle shape as possible. Using the parchment paper, flip the whole rectangle of dough onto a cookie sheet, keep the crackers on a layer of parchment paper to bake for easy removal. Cut into rectangles with a pizza cutter or sharp knife. We’ll use the cut lines to break the crackers on after they’re cooked.
Bake for 15-20 minutes, or until golden brown. Allow to cool while still on the cookie sheet, then break along scored lines and serve.

snoworneahva Thu 07-Mar-13 20:59:56

From bbcgoodfood, my kids loved this!

Ingredients
125g ball mozzarella , torn into small pieces
50g strong cheddar , grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 smoked streaky bacon rashers

Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.
TipIf you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.
Make it veggieCheesy baked mushrooms: Heat oven to 180C/fan 160C/gas 4. Mix the mozzarella and cheddar with 1 tbsp pesto, then spoon into the hollows of 4 portobello mushrooms. Place on a baking tray and roast for 15 mins or until the mushrooms are softened and the cheese is bubbling.
Per serving
367 kcalories, protein 49g, carbohydrate 0g, fat 19 g, saturated fat 10g, fibre 0g, salt 1.93 g

Parmesan shortbread

25g Butter
1 egg yolk
15g grated parmesan
Salt
Cayenne pepper
80g ground almonds

Soften butter, beat in parmesan and egg yolk. Stir in salt & cayenne and almonds.
Roll out on baking sheet until 3-5mm thick.
190 for about 10-12 mins or until going a bit golden.
Break up and eat with slices of butter.

nappyaddict Mon 11-Mar-13 09:07:21

Anyone got any tried and tested marrow recipes?

BlackAffronted Wed 20-Mar-13 08:00:06

Lemon & almond shortbread

(this does have sweetener in it, no idea if it works without)

1 cup almond flour
2 tablespoons granulated sweetener
Zest of 1 lemon
3 tablespoons melted butter

Mix all the ingredients to make a crumbly dough, Roll in cling film into a cylinder shape & pop in the freezer for 30 minutes. Remove, slice into 1 cm rounds and pop into a preheated oven (200) for 10/15 minutes on a baking tray. Remove & allow to cool. Eat!

BlackAffronted Wed 20-Mar-13 08:07:48

Oxtail Stew - serves 2 - absolutely delicious!!

2 large pieces of oxtail
Half a swede, peeled & chopped
4 shallots, peeled but left whole
4 large chesnut mushrooms, sliced
1 large leek, sliced
1 whole star anise
3 garlic cloves, crushed but left whole
1 bay leaf
Salt & pepper
500ml beef stock (or just plain water, both work)

Preheat the oven to 130c. Heat some oil in an oven & hob proof casserole dish. Fry the oxtails on all sides, until coloured. Remove dish from the heat & add all the other ingredients. Put a lid on & put into the oven for 6 hours. Remove the bones before serving, the meat will just fall off.

Prawns and chorizo, tapas style
Serve with green salad
Bag of frozen, uncooked, de-veined king prawns, defrosted. Some sliced chorizo. Some finely chopped red onion or shallots and a couple of cloves of garlic crushed. Saute the shallots and garlic in olive oil, add the chorizo, cook until lightly browned and all the lovely paprika flavoured oil is released, add about half a glass of dry white wine, bring to the boil and reduce a bit, add the prawns, turn the heat down to medium, cook for about 5 minutes with the lid on, until the prawns are ready. Season with salt and freshly ground black pepper, add a squeeze of lemon juice and a big handful of fresh, roughly chopped flat leaf parsley.

A slightly ammended one:
Fish pie (not creamy)
1-2 packs Smoked mackerel
Frozen or fresh spinach, either defrosted or wilted in a pan if fresh
1 tin ratatouille
2 baking potatoes (so swede/celeriac/turnip instead)
Preheat oven to 180. Slice potato substitutes and boil for a couple of mins til hot and par-cooked.
Get an ovenproof casserole and flake the fish into the bottom of it. Cover with the defrosted/wilted spinach. Spread the ratatouille over the top of the spinach. Top with the sliced “potatoes”. Dot with butter. Bake for 20 mins, serve with salad.

Sausage tray bake
Cook sausages in a roasting tray. Prick the skins. Add chopped red onion, courgettes, aubergine, half tin chopped tomatoes, basil leaves, garlic, salt & pepper. Also add chilli or other herbs if you want. If you don't have any basil or herbs and couple of dollops of pesto will do. Drizzle with olive oil and put in oven. You can add some balsamic vinegar if you wish. Put back in oven for 25 mins. Serve with salad.

Salmon with pesto and parmesan crust, served with confit baby tomatoes
First do your tomatoes. Buy cherry tomatoes still on the vine, drizzle with olive oil and balsamic vinegar, and roast them very slowly in a medium oven for about an hour so they stay whole and don't turn to mush. Before cooking snip the vine into smaller strips so each person has about four or five each.
Meanwhile, get your salmon steaks, smear top with pesto, sprinkle with parmesan cheese.
Take the tomatoes out when they look softened, slightly browned and caramelised and the juices look nice and syrupy, but they have stayed whole. Keep warm, and whack your oven up to about 200c. Heat a flat baking tray covered with a bit of lightly oiled foil until really hot.
Whack the salmon in, leave the steaks for no more than about 4 or 5 minutes, then turn the oven off and the grill on, just to finish browning the top and melting the cheese. (or leave for about 7 minutes in total and finish the tops off with a cook's blowtorch)
The whole thing will take about 8 minutes. No more, or the fish will be dry.
Serve with garlicy green veg.

A sort of Aubergine Parmegiana.
Slice a couple of aubergines, sling them in the oven on bout 180c drizzled generously with olive oil, salt and pepper, and a bit of thyme and oregano or marjoram.
While that is cooking, soften some red onion in olive oil, and and a some chopped up streaky bacon fried in olive oil, slowly so that the fat has started to render down and the bacon has started to brown, but not too much. Add them to the aubergines in the oven and continue to bake until the aubergines are soft and have started to colour nicely. Top with loads of mozzarella cheese and some grated parmesan as well, and stick back in the oven until the cheese has melted and gone golden on top.
You can eat this straight from the oven, but it's much nicer if you leave it go go to room temperature as it firms up a bit, and you can slice it like pie. I keep it in the fridge and eat cold for lunch as well.

Coconut Chicken
• Coconut milk 2 1/2 cups
• Boneless chicken breasts, cut into small pieces 2
• Fresh coriander leaves with roots 1/4 cup
• Fish sauce 2 teaspoons
• Green chillies 1
• Fresh red chillies 1-2
• Lemon 1
• Fresh basil leaves 15-18
• Salt to taste
Chop coriander leaves with roots. Put chicken pieces in a deep non stick pan, add fish sauce and mix. Chop green and red chillies and add along with coriander leaves. Grate rind of ½ a lemon and add. Add coconut milk, basil leaves and salt and mix. Cook on medium heat till chicken is completely cooked. Serve with cauli rice.

Quick frozen yogurt
Frozen berries (raspberries work well), pot of Greek yoghurt, and some sweetener. Blitz frozen fruit in food processor, when all grainy add the yoghurt, and whizz around until the yoghurt freezes. Add sweetener to taste. Voila! Instant frozen yoghurt. Will work with cream too, but yog is healthier.

Pot au Chocolat
250g (I think) of good chocolate
130ml (or whatever the standard carton size is) of cream
1 egg yolk, beaten
Break up the chocolate and put in a switched-off blender. Heat the cream slowly in a pan, then, carefullly pour the hot cream over the chocolate and blend at the same time (so the chocolate melts) and then add in the egg yolk towards the end. Continue to beat until fully mixed, less so if you like some chocolate lumps. Pour into small glasses/bowls, and leave in the fridge to set. Tah dah! and if you want some variety, add in things like a shot of espresso or vanilla essence or orange essence or whatever.

Have also saved links to the following:
www.healthyindianrecipes.co.uk/dry-masala-chicken/
www.healthyindianrecipes.co.uk/paneer-jalfrezi/
www.healthyindianrecipes.co.uk/bombay-aloo/ with swede/turnip?
www.healthyindianrecipes.co.uk/healthy-chicken-tikka/
www.healthyindianrecipes.co.uk/karahi-murgh/

Middle Eastern Style Roasted Cauliflower
Lots of cauli florets, bunged in a big roasting tray, drizzled with tons of olive oil (I like to add 1/4 of a teaspoon each of cumin and turmeric to the oil but you don't have to) a good dose of salt and pepper, and roast, long and slow until it's soft and golden. If you have the oven too high the flowery bits will burn before the stalks are softened.

Again, this is absolutely delicious hot or cold, but best at room temp, and a big batch gets bunged in the fridge and picked at for a few days in my house.--if it lasts that long.--

If you want to make it a bit posher you can sprinkle it with tiny confetti of red, green and yellow peppers and very finely chopped red onion, and drizzle with tahina sauce. (tahina paste mixed with water and lemon juice..) It's a lovely salad to go with simple roast chicken or lamb chops, great for parties and barbecues.

Sausage bake
Cut a pack of sausages into pieces, brown under grill. Place in ovenproof dish. Add a pack of frozen char grilled veg. Whack in the oven for 30 mins on high. Just before serving sprinkle half a pack of grated mozzarella cheese over the top.

Creamy green veg bake
Bag of frozen chopped cabbage. Put in pan with butter salt pepper and bag of frozen chopped leeks. Add chopped sprouts and bag of washed spring greens. Three chunks of frozen garlic added. Sauté until all frozen veg soft. Pour into shallow dish. Pour over cream or creme fraiche and cover in cheese.

ChocsandChipsandSealingWax Fri 29-Mar-13 13:00:19

Catching up on the thread and don't want to lose these recipes!

Cauliflower pizza http://whatsfordinner-momwhatsfordinner.blogspot.co.uk/2012/05/cauliflower-crust-pizza.html

And from splitthetea:

There are some absolutely gorgeous (and easy!) recipes on this thread. I am very taken with the following idea:
"Creamy green veg bake: Bag of frozen chopped cabbage. Put in pan with butter salt pepper and bag of frozen chopped leeks. Add chopped sprouts and bag of washed spring greens. Three chunks of frozen garlic added. Sauté until all frozen veg soft. Pour into shallow dish. Pour over cream or creme fraiche and cover in cheese. Best veggie bake ever."

sounds fab.

"Cut a pack of sausages into pieces, brown under grill. Place in ovenproof dish. Add a pack of frozen char grilled veg. Whack in the oven for 30 mins on high. Just before serving sprinkle half a pack of grated mozzarella cheese over the top. "

And this sounds divine - esp the "posher" incarnation at the end:
Middle Eastern Style Roasted Cauliflower.

Lots of cauli florets, bunged in a big roasting tray, drizzled with tons of olive oil (I like to add 1/4 of a teaspoon each of cumin and turmeric to the oil but you don't have to) a good dose of salt and pepper, and roast, long and slow until it's soft and golden. If you have the oven too high the flowery bits will burn before the stalks are softened.

Again, this is absolutely delicious hot or cold, but best at room temp, and a big batch gets bunged in the fridge and picked at for a few days in my house.--if it lasts that long.--

If you want to make it a bit posher you can sprinkle it with tiny confetti of red, green and yellow peppers and very finely chopped red onion, and drizzle with tahina sauce. (tahina paste mixed with water and lemon juice..) It's a lovely salad to go with simple roast chicken or lamb chops, great for parties and barbecues.

ChocsandChipsandSealingWax Fri 29-Mar-13 13:01:55

Oops spiltthetea then wrote them up - there they are again clearer!

Prawns and chorizo, tapas style
Serve with green salad
Bag of frozen, uncooked, de-veined king prawns, defrosted. Some sliced chorizo. Some finely chopped red onion or shallots and a couple of cloves of garlic crushed. Saute the shallots and garlic in olive oil, add the chorizo, cook until lightly browned and all the lovely paprika flavoured oil is released, add about half a glass of dry white wine, bring to the boil and reduce a bit, add the prawns, turn the heat down to medium, cook for about 5 minutes with the lid on, until the prawns are ready. Season with salt and freshly ground black pepper, add a squeeze of lemon juice and a big handful of fresh, roughly chopped flat leaf parsley.

A slightly ammended one:
Fish pie (not creamy)
1-2 packs Smoked mackerel
Frozen or fresh spinach, either defrosted or wilted in a pan if fresh
1 tin ratatouille
2 baking potatoes (so swede/celeriac/turnip instead)
Preheat oven to 180. Slice potato substitutes and boil for a couple of mins til hot and par-cooked.
Get an ovenproof casserole and flake the fish into the bottom of it. Cover with the defrosted/wilted spinach. Spread the ratatouille over the top of the spinach. Top with the sliced “potatoes”. Dot with butter. Bake for 20 mins, serve with salad.

Sausage tray bake
Cook sausages in a roasting tray. Prick the skins. Add chopped red onion, courgettes, aubergine, half tin chopped tomatoes, basil leaves, garlic, salt & pepper. Also add chilli or other herbs if you want. If you don't have any basil or herbs and couple of dollops of pesto will do. Drizzle with olive oil and put in oven. You can add some balsamic vinegar if you wish. Put back in oven for 25 mins. Serve with salad.

Salmon with pesto and parmesan crust, served with confit baby tomatoes
First do your tomatoes. Buy cherry tomatoes still on the vine, drizzle with olive oil and balsamic vinegar, and roast them very slowly in a medium oven for about an hour so they stay whole and don't turn to mush. Before cooking snip the vine into smaller strips so each person has about four or five each.
Meanwhile, get your salmon steaks, smear top with pesto, sprinkle with parmesan cheese.
Take the tomatoes out when they look softened, slightly browned and caramelised and the juices look nice and syrupy, but they have stayed whole. Keep warm, and whack your oven up to about 200c. Heat a flat baking tray covered with a bit of lightly oiled foil until really hot.
Whack the salmon in, leave the steaks for no more than about 4 or 5 minutes, then turn the oven off and the grill on, just to finish browning the top and melting the cheese. (or leave for about 7 minutes in total and finish the tops off with a cook's blowtorch)
The whole thing will take about 8 minutes. No more, or the fish will be dry.
Serve with garlicy green veg.

A sort of Aubergine Parmegiana.
Slice a couple of aubergines, sling them in the oven on bout 180c drizzled generously with olive oil, salt and pepper, and a bit of thyme and oregano or marjoram.
While that is cooking, soften some red onion in olive oil, and and a some chopped up streaky bacon fried in olive oil, slowly so that the fat has started to render down and the bacon has started to brown, but not too much. Add them to the aubergines in the oven and continue to bake until the aubergines are soft and have started to colour nicely. Top with loads of mozzarella cheese and some grated parmesan as well, and stick back in the oven until the cheese has melted and gone golden on top.
You can eat this straight from the oven, but it's much nicer if you leave it go go to room temperature as it firms up a bit, and you can slice it like pie. I keep it in the fridge and eat cold for lunch as well.

Coconut Chicken
• Coconut milk 2 1/2 cups
• Boneless chicken breasts, cut into small pieces 2
• Fresh coriander leaves with roots 1/4 cup
• Fish sauce 2 teaspoons
• Green chillies 1
• Fresh red chillies 1-2
• Lemon 1
• Fresh basil leaves 15-18
• Salt to taste
Chop coriander leaves with roots. Put chicken pieces in a deep non stick pan, add fish sauce and mix. Chop green and red chillies and add along with coriander leaves. Grate rind of ½ a lemon and add. Add coconut milk, basil leaves and salt and mix. Cook on medium heat till chicken is completely cooked. Serve with cauli rice.

Quick frozen yogurt
Frozen berries (raspberries work well), pot of Greek yoghurt, and some sweetener. Blitz frozen fruit in food processor, when all grainy add the yoghurt, and whizz around until the yoghurt freezes. Add sweetener to taste. Voila! Instant frozen yoghurt. Will work with cream too, but yog is healthier.

Pot au Chocolat
250g (I think) of good chocolate
130ml (or whatever the standard carton size is) of cream
1 egg yolk, beaten
Break up the chocolate and put in a switched-off blender. Heat the cream slowly in a pan, then, carefullly pour the hot cream over the chocolate and blend at the same time (so the chocolate melts) and then add in the egg yolk towards the end. Continue to beat until fully mixed, less so if you like some chocolate lumps. Pour into small glasses/bowls, and leave in the fridge to set. Tah dah! and if you want some variety, add in things like a shot of espresso or vanilla essence or orange essence or whatever.

Have also saved links to the following:
www.healthyindianrecipes.co.uk/dry-masala-chicken/
www.healthyindianrecipes.co.uk/paneer-jalfrezi/
www.healthyindianrecipes.co.uk/bombay-aloo/ with swede/turnip?
www.healthyindianrecipes.co.uk/healthy-chicken-tikka/
www.healthyindianrecipes.co.uk/karahi-murgh/

ChocsandChipsandSealingWax Fri 29-Mar-13 13:16:19

*low carb "croque monsieur"*:

- flax bread, spread with mustard, then slice of ham, then cheese then under the grill. Mmmm!

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