Bootcamp Recipe Thread

(773 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"

BIWI Wed 11-Apr-12 11:42:14

Cheese crackers (makes 24)

Another recipe from Rose Elliot's book. You can make these with Parmesan as well, although that's obviously going to be more expensive. For extra 'bite' sprinkle some cayenne pepper on top of the mounds before you bake them.

225g/8oz Mature cheddar, finely grated

- Pre-heat your oven to 200C/400F/Gas mark 6
- Cover a large baking sheet with baking parchment don't try and do without the baking parchment - they will stick and you'll never get them off the tin!
- Put little piles of grated cheese on the paper, allowing room around each for spreading - you will need to do this in several batches or use more than one baking sheet
- Bake for about 8-10 minutes, or until they are golden brown and when you try to lift one off the paper it feels firm. If it is bendy and collapses, put them back in the oven for a minute or two longer
- Cool on the paper and then lift off with a spatula and eat on their own or serve with dips. They keep well in an airtight container

3.2 g carbs for the whole quantity

BIWI Wed 11-Apr-12 11:57:14

Low Carb Shepherd's Pie (serves 6)

A BIWI special!

5 leeks (about the number you will get in a pack from Sainsbury) sliced
1/2 head of celery, sliced
500g beef mince
1 OXO cube
1 whole celeriac, peeled and chopped into chunks
2 Echalion shallots (Sainsbury's sell these - long and thin rather than round - but I guess ordinary shallots would be find - you need around 75g)
Grated cheese

- Fry your beef first, in olive oil in a large frying pan, and season with salt, pepper and when browned, crumble in the OXO cube
- In a large saucepan, fry the leeks and celery in butter with a splash of olive oil (Adding the oil helps to prevent the butter from burning)
- When softened, add the mince and then cover with water and simmer for 30 minutes, with the pan lid on
- After 30 minutes, take the lid off and reduce the amount of liquid (it needs to be reasonably dry - but do this to your own taste)
- While the meat is cooking, boil your celeriac in a large pan of salted water, till tender - this will take 20-25 minutes
- Drain and mash - either by hand or with a stick blender.
- Thinly slice the shallots and fry gently till nicely browned, in butter with a splash of oil, then mix into the mash
- Put the meat into an oven-proof dish and spread the mash on top of it. Top with the grated cheese and bake for around 20 minutes in a hot oven until the cheese is browned.

32g for the whole thing; 5.4g carbs per portion if serving 6 people.

The specific weights of the veg I used, if you want to be really anal about carb counts (!) were:

leeks - 427g
celery 213g
celeriac - 596g
shallots - 78g

and an OXO cube is 1.8g carbs.

MarzipanNPrayers Wed 11-Apr-12 13:41:29

Lamb bite balls

In food processor blitz:

Leeks, courgette, garlic, small carrot, piece of red pepper, black pepper

Tip over 500g lamb mince in a big bowl and add 3 whipped eggs and mix together (I use my hands), form into small balls (think button mushroom size) then bake for 15-20mins at 180'C, great hot or cold.

teaandthorazine Wed 11-Apr-12 16:35:26

Cauliflower Cheese (serves 2-3)

1 large cauliflower
pack of smoked pancetta cubes
english mustard
Double cream
Grated cheese (any kind)

- Boil or steam cauli florets until tender, Drain well (I quickly put them back on the heat after draining to ensure they're not soggy.) Sprinkle with light dusting cumin powder.
- Whilst the cauli is cooking, fry the pancetta cubes until crispy. Add to the drained cauli.
- In a jug, mix together dble cream, philadelphia, grated cheese and a blob of english mustard. Add a bit of black pepper of you like.
- Mix cauli and cheese sauce together, transfer to overproof dish.
- Under hot grill until brown and bubbly on top.
- Serve with green salad (or I had chopped cabbage and leeks with mine yesterday)

Sorry there are no amounts or measurements, I'm an instinctive cook wink
It's delicious though and very, very moreish!

ShirleyKnot Wed 11-Apr-12 16:40:24

<sits down>

DedalusDigglesPocketWatch Wed 11-Apr-12 20:13:30

Ok, here goes....... (BIWI or someone had better check they are ok though grin)


Eggs Benedict (obviously without the muffin)

Veggie Breakfast

Sardine Salad


Chorizo and Egg

Summer Eggs

Baked eggs with Spinach

Am I on the right lines?

MarzipanNPrayers Thu 12-Apr-12 00:35:43

Creamy Feta Chicken

I a pan fry chicken bite size pieces, bacon or pancetta and leeks until cooked and lightly coloured then add asparagus spears and a splash of water and cover on medium low heat, after 5 minutes uncover and add some cream and feta cream mix thru and serve.

BIWI Thu 12-Apr-12 08:41:46

Marinated Salmon or Chicken

Salmon steak per person/Chicken breast per person

Marinade for 4-6 pieces:

1 inch fresh ginger, peeled and finely chopped
2 large cloves garlic, peeled and finely chopped
2 tbsps sesame oil
2 tbsps light soy sauce
juice of a lemon or lime
black pepper
sprinkling of dried oregano
sprinkling of dried chilli flakes (optional)

Mix together.

If it's for salmon:

Put salmon pieces into a (non-metal) dish, pour marinade ingredients over them
Leave to marinade for at least 30 minutes
Wrap pieces in foil and bake in a hot oven for 20 minutes

If it's for chicken:

Skin the chicken breast - then slice each breast into 2 or 3 long pieces (depending on the size of the breast)
Marinade as above
Before cooking, thread each piece on to a skewer and then grill or cook on an oiled griddle for c. 10 minutes, or until properly cooked through (i.e. no sign of any pinkness)

The chicken skewers work really well on the barbecue. The salmon will be a little more tricky, given that it's more delicate and not quite so robust to handle, but could work if you put the foil parcel on the barbecue.

GoOnPitch Thu 12-Apr-12 08:43:40

Just watching this space

GoOnPitch Thu 12-Apr-12 08:59:39

Chicken broth

Use the whole carcass of a roat chicken. Remove all the bits of meat that are still left.
Put the chicken in a big pan and cover with water.
Add some carrots, celery, onions cut in bits. put also some peppercorn, bay leaves and salt.
Heat the pan until the water is boiling gently (Not too strong but not too gently either as otherwise you won't get a nice rich stock).
Leave it to cook for 8~12 hours.
You can add some more water if it's getting too dry.

Obvioulsy you don't have to keen an eye on it all the time. You can also 'start and stop' ie start and cook for a few hours, stop overnight and start again in the morning.

When you have finished, drain the broth and keep it in the fridge.
Once it has cooled down, it will probably get 'solid', gelly type of consistency. It will become liquid again as soon as you start heating up again.

LackaDAISYcal Thu 12-Apr-12 10:13:51

Courgette frittata 4.6g carbs per serving

LackaDAISYcal Thu 12-Apr-12 10:25:08

Lemon & Pepper Chicken

4 chicken legs
Grated rind and juice of 1 lemon
2tbsp olive oil
2 clove garlic
Lots of cracked black pepper

Mix marinade ingredients together and brush over chicken. Leave for at least an hour, but preferably overnight.
Roast in predated oven at 180 for 35mins or until juices run clear.

Serve on a bed of mushrooms and spinach sauteed in garlic butter, pepper and a pinch of nutmeg.

teaandthorazine Thu 12-Apr-12 18:36:27

Have just made this, it's delish:

Broccolli and Blue Cheese Soup

2 cloves garlic, finely chopped or crushed
1 small onion, finely chopped
1 stick celery, finely chopped
1 large head of broccolli (plus any other green veg you might have lying around, I've bunged a courgette in there as well today)
Chicken or veg stock (I used one of those squidgy Knorr veg cubes)
Blue cheese (I used Castello Danish Blue, but you can use any blue cheese)

- In a large saucepan, gently saute onion, garlic and celery in butter and a dot of oil, until soft
- Add veg and saute for a couple of minutes
- Add stock - about a pint or so
- Bring briefly to the boil, then simmer gently for 20 mins or until veg is soft
- Allow to cool slightly, then whizz with hand blender
- Add approx 50g blue cheese, stir to melt.
- Season, add more cheese if necessary

So tonight it's a choice between this (perhaps with crispy bacon crumbled on top?) or steak, pepper cream sauce, mushrooms and sauted garlic spinach. And this is a diet, right? grin

BIWI Thu 12-Apr-12 19:19:30

I know, tea! grin

Who wants to count calories now?

flipflopflap Fri 13-Apr-12 13:04:42

Shameless blog link

Veggie blog, but recipes suitable for everyone. I'll add more as I get chance grin

BettyBathroom Fri 13-Apr-12 14:18:31

Thanks you flipflap will be popping in to have a look around your blog frequently.

Have just bought Celia Brooks Brown - Low carb vegetarian - it looks brilliant - interesting looking food and it has pictures <superficial>

Mushroom cream sauce (makes enough for two, nice with chicken)

put a small handful (5-6 pieces) dried porcini mushrooms in a jug, and add boiling water (about 300ml ish). Add about a quarter of a gluten free stock cube (optional - can just add salt and pepper later if you want to). leave this to soak for 10 min

Chop up about 100g mushrooms and fry gently in butter until cooked.

Add the porcini mushrooms and liquid, bring to the boil and reduce by about a half.

Add 50-100ml cream and bring to the boil and reduce until it's got a nice saucy consistency

Add a bit of parsley if you like

About 4 carbs per serving I think

your mushroom rarebit recipe looks fab flipflop - I think i might have that for lunch tomorrow

BIWI Sun 15-Apr-12 15:06:06

Simon Hopkinson recipe:

Grilled aubergines with olive oil, garlic, parsley and feta cheese Serves 4

4 long, thin-skinned purple aubergines (alternatively use the ordinary plump, pear-shaped variety available from most supermarkets)
1-2 garlic cloves, finely chopped
handful parsley leaves, finely chopped
5-6 tbsp extra virgin olive oil
a little sea salt and black pepper
150g/5oz feta cheese
lemons, for serving

Preparation method:
Preheat the grill to high.
Run a small, sharp knife round the top of the aubergine, 1cm/½in or so below the stalk and only just cutting through the skin; then make four evenly spaced, similarly shallow cuts, along the length of the aubergine right down to the end.
Grill the aubergines for about 20 minutes, turning every 5-7 minutes or so, until evenly cooked with charred skin, and until the aubergine feels soft, but not too collapsed within. In the case of the purple aubergines, the skin will also have turned a dull brown colour. Transfer to a large, oval, white plate and allow to cool for two minutes.
Peel away the aubergine skin in four long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end
Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top. If liked, trickle over more olive oil to finish.
Serve warm, or at room temperature with lemon squeezed over.

Link to the BBC site for more of his recipes

RatherBeOnThePiste Sun 15-Apr-12 20:02:16

Marking my place, all looks lovely

lemniscate Mon 16-Apr-12 08:40:34

Not hugely recipe-ish but I've found I am making leeks with salmon a lot and it is yummy and easy so thought I would share. Apologies for no quantities but I made this up so don't really know the amounts!

1. Grill a piece of salmon (I'll let you work out how long it takes - you could pan fry if you prefer, or bake) I usually pop it in just before I start on the leeks.
2. Chop a leek into rounds, about 1cm thick (or a couple of leeks if you like them a lot)
3. Fry the leeks gently in a generous knob of butter and a spash of oil. After a minute or two, put a lid on to help them steam a bit at the same time and give a stir every so often.
4. When softened (6 or 7 mins I suppose), add a heaped teaspoon of Dijon mustard and a good slosh of double cream
5. Stir to fully coat and combine everything. Serve in a bowl with the salmon on top. I usually also steam broccoli to go alongside.

ilovemyteddy Mon 16-Apr-12 12:53:06

<wipes drool off keyboard>

Curried Cauliflower Soup from the IPD Cookbook

1 leek

1ltr veg or chicken stock

2 tbsp curry powder (BIWI if you have the IPD cookbook to hand could you check that amount? I think it's right but the last batch I made nearly blew our heads off!)

1kg frozen cauliflower (get the cheap basics one because you are going to blitz it so it doesn't need to be big florets)

Fry the leek in a little oil and butter until it is soft. Add curry powder and fry for 30 seconds. Add stock and cauliflower and cook until cauli is softened. Blitz in a blender or with one of those brilliant hand held ones.

Serve with a swirl of cream and some sprigs of fresh coriander.


BIWI Mon 16-Apr-12 12:54:26

IPD book says 1 tablespoon

ilovemyteddy Mon 16-Apr-12 13:42:58

Well that would explain the head-blowing-offness (not to mention the laxative effect) of the last batch I made grin

BIWI Mon 16-Apr-12 13:46:35


Sounds like a lovely recipe, though.

ilovemyteddy Mon 16-Apr-12 13:51:50

It is gawjus. And DH and DS2 like it as well because it's quite substantial when blitzed and very filling. Although they eat bread with their's envy

Oh talking about bread - can we have oopsie rolls on bootcamp, or do they have too much cream cheese? I haven't made a batch that have come out roll-shaped yet, but they are lovely with bacon in a sarnie.

Hullygully Mon 16-Apr-12 13:53:39

Why is there vomit vile cheese in EVERY SINGLE BLOODY DISH?

Nagoo Mon 16-Apr-12 13:55:27


I'm taketaketake me smile

mummyduff Mon 16-Apr-12 13:56:07

Loving this thread, thanks all x

ShirtyKnot Mon 16-Apr-12 14:01:36


Hello there darling.

The answer is because cheese is food of the GODS. (but you don't have to have cheese)

Hullygully Mon 16-Apr-12 14:08:41

<snogs ol shirl>

I think you'll find the GODS preferred nectar and ambrosia, not that foul cow curd.

as you were.

BIWI Mon 16-Apr-12 14:58:57

IPD Moussaka

500g lamb mince
1 onion, chopped
2 cloves of garlic, crushed
2 teaspoons dried oregano
1 teaspoon ground cinnamon
2 tablespoons tomato puree
100ml water
1 large aubergine
olive or groundnut oil
3 eggs
300ml double cream
200g Feta cheese

- Pre-heat the oven to 180/GM4
- Fry the lamb mince until starting to brown, breaking up lumps as it fries
- Add the onion and garlic and continue frying until the onion has softened
- Stir in the oregano, cinnamon, tomato puree and water. Bring to a simmer and then cover and cook for 20 mins over a low heat
- Slice the aubergine, brush with oil and grill, fry or griddle until softened but not mushy - it should be golden coloured
- Stir the meat and if it still looks a bit too liquid, simmer with the lid off for 5 minutes or so
- Beat together the eggs and cream and stir in the crumbled Feta
- Layer the aubergine over the meat and pour the Feta custard over the top
- Bake in the oven for approximately 45 minutes, or until the top is golden brown

In the book it says that this serves 2 - but I would make this quantity for 4. I'm sure it's a typo!

BIWI Mon 16-Apr-12 14:59:45


Hully - are you being cheeseist?

BIWI Mon 16-Apr-12 15:54:56

Basic gravy from The Idiot Proof Diet:

oil or fat from a roast
1 medium onion, finely sliced
500ml vegetable or chicken stock
a 2 cm slice of butternut squash, peeled and diced
meat juices from a roast (optional)

- Heat a tablespoon of oil or fat from a roast in a small saucepan and fry the onion slowly until deep golden brown
- Add the stock, squash, meat juices and any sticky bits scraped from the roasting tin and bring to the boil
- Simmer until the squash is tender, then use a hand blender or food processor to blitz until smooth

MrsNouveauRichards Mon 16-Apr-12 16:14:51

What are oopsie rolls?

HamblesHandbag Mon 16-Apr-12 16:17:56

oh good call!

marking my place and will contribute at some point.

MrsNouveauRichards Mon 16-Apr-12 16:18:36

Ooh found them, they look a godsend!

ilovemyteddy Mon 16-Apr-12 16:33:26

MrsNR oopsie rolls are yummy, however they do have cheese in them so are no good for Hully I'm not sure whether they are allowed on bootcamp. You might want to leave out the Splenda too as it makes them quite sweet.

MrsNouveauRichards Mon 16-Apr-12 16:46:33

I will await permission!

BIWI Mon 16-Apr-12 17:17:54

They have cream cheese in them, which also has more carbs than 'ordinary' hard cheese - but the website I was reading gave them at 0.6g carbs, so I can't see they would be that bad. The only problem would be if you have an issue with dairy. There's only one way to find out ...

Here's a link to the recipe if you're interested

teaandthorazine Mon 16-Apr-12 19:11:01

First batch of Oopsie rolls in the oven as we speak!

MrsNouveauRichards Mon 16-Apr-12 19:40:22

Thank you. It is just nice to know there is something else I can turn to if the lack of bread gets too much!

WizzyBizzy Mon 16-Apr-12 20:32:20

Marking place and big thanks to all contributors!

SharonGless Mon 16-Apr-12 20:58:08

this site has some good recipes which am going to try. Will report back

BIWI Mon 16-Apr-12 21:29:00

Oriental stuffed cabbage parcels

I made this up tonight, and it was yummy. This quantity will make enough for 4 generous portions. Will try and be as precise as I can about measurements:

1 large savoy cabbage (or 2 smaller ones)

1 pack 4 pork steaks (currently on offer at Sainsbury - the fatty ones), cut into small dice
1 tin water chestnuts, chopped
1 green chilli, finely chopped
2 cloves garlic, finely chopped
1 inch piece fresh ginger, finely chopped
1 large spring onion or 2 ordinary sized ones, sliced
4 baby sweetcorn, sliced
4 mushrooms, finely chopped

light soy sauce (a good quality brand like Kikkoman)
2 teaspoons Chinese 5 Spice powder
black pepper
sesame oil

Put the meat and the vegetables (not the cabbage!) into a large plastic/Tupperware box. Sprinkle with the Chinese 5 Spice powder, then add a generous sloosh of soy sauce and sesame oil. (I'm guessing at least 4 tablespoons of each) and season with black pepper. (Don't add any salt - the soy is salty enough). Leave to marinade for at least half an hour.

Heat a wok until it is very hot, then tip the meat mixture in and stir fry for about 5 minutes, until the meat is no longer pink. Leave to cool

Then prepare the cabbage - cut the stalk end off, and peel away the leaves. Cut away the bottom part of the tough stalk - this will make a sort of V-shaped cut up the centre of each leaf. You will need 2-3 leaves per person, and they need to be a reasonably decent size, hence why you may need 2 cabbages. Blanch the leaves for 2 minutes, then drain and leave to cool.

When everything is cool enough to handle, stuff the leaves with the meat mixture and put the rolled up parcels into a steamer. Steam for 10 minutes.

Serve with shiratake noodles

BettyBathroom Tue 17-Apr-12 07:02:44

This recipe came from Celia Brooks Brown's Low Carb Vegetarian, if you like spicey food, I'd suggest you bump up the spices a little more, I will the next time!

Paneer Masala with Spinach & Coconut

2tbsp oil
1tsp black mustard seeds
1tsp cumin seeds
1tsp tumeric
2 red chillis - to taste
3 spring onions
3 garlic gloves
2.5cm piece of ginger finely chopped
50g desiccated coconut
300g paneer diced - shop bought or homemade (recipe for home made just standard one)
200g spinach, chopped
100ml Greek yogurt

Fry mustard seeds in a large saucepan/wok. When they start to pop add cumin, tumeric, chilli, spring onions, garlic & gingers and fry for 2 mins. Add cocnut & paneer cook for a few minutes.
Stir spinach through mixture and stop cooking as soon as the spinach wilts. Stir in yoghurt and serve.

Cauliflower Rice

In a food processor, using the pulse action, process fresh cauliflower it's the size of a grain of rice. Stick it in a microwave proof bowl, cover with a place and microwave for 8 mins. Done! Do not add water

BIWI Tue 17-Apr-12 08:30:58

that sounds lovely!

flipflopflap Tue 17-Apr-12 09:51:25

BettyB that looks lovely! Definitely going to give it a go.

encyclogirl Tue 17-Apr-12 11:23:21

Ooh I have everything for Brocolli and Cheese soup at home. Yummah!

Catsmamma Tue 17-Apr-12 13:05:39

I have no idea about the carbs in this, and no real quantites either....very very instinctive cook here, dh calls me the Fling-It Queen

Courgette Gratin
sliced courgettes
onion/spring onion/leek/shallot ..just something oniony
double cream
brie or cheese of your choice, something melty is best.

saute the courgettes and onion till about half done, layer into a dish with wodges of brie and bits of ham, add want enough to be saucey but courgettes do let out a lot of water so err on the stingy side

Into a hot oven for 20-30 minutes, and you can put parmesan on the top if you like a crispy cheesy top

Can be a side dish or a main with salad.

FourThousandHoles Tue 17-Apr-12 13:10:09

<marking place so thread appears on threads I'm on>

GlitterKitty Tue 17-Apr-12 13:18:00

Quick mild prawn curry - for 1 person

20g finely chopped onion
1/2 tsp grated ginger
1 tsp finely chopped deseeded green chilli
1/3 tsp garam masala
Tip of teaspoon of ground cumin, coriander and turmeric.
100g chopped tomatoes
2 tbsp double cream
95g small cooked prawns

Fry onion on medium heat for 5 minutes in 1tbsp oil.
Add ginger and chilli. Fry for 2 minutes.
Add spices, fry for 2 minutes.
Add tomatoes and cook for 10 minutes.
Add prawns and cream. Heat through for 3 minutes.

Serve with steamed green veg and a wedge of lime.
Cut about 200g paneer into cubes then shake in a bag with 1/2tsp salt, 1tsp chilli powder and 1tsp tumeric then fry in oil until lightly browned.
Eat on its own or add to Sag Paneer

Sag Paneer
375g baby spinach, washed
2 tbsp oil
½ tsp cumin seeds
½ onion, chopped
1 tsp of peeled and chopped fresh ginger
1 green chilli, whole (optional)
1 tsp ground coriander
salt, to taste
125g paneer, cut into cubes
½ tsp garam masala
2 tbsp double cream
1 tsp lemon juice, or to taste

1. Blanch the spinach in hot water for a couple of minutes or until wilted. Drain into a colander and run cold water over it until cool. Squeeze out excess water. Then you can either roughly chop it or blend to a paste in a whizzer.
2. Heat the oil in a large non-stick pan. Add the cumin seeds and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat until soft. Add the ginger and chilli and cook for a further minute.
3. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary (the mixture should be loose but not watery). Bring to a boil and then simmer for three minutes.
4. Add the paneer cubes, garam masala and cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste.

Indonesian Chicken
455 g fresh green beans, trimmed and snapped (or any other low carb veg)
10 ml olive oil
455 g skinless, boneless chicken breast halves - cut into chunks
180 ml low-sodium chicken broth
85 g smooth peanut butter
10 ml splenda
15 ml low sodium soy sauce
5 g red chilli paste
15 ml curry powder or more to taste.
30 ml lemon juice
3 green onions, thinly sliced
20 g chopped peanuts (optional)

Cook veg.
Heat the oil and cook the chicken 5 minutes on each side, or until juices run clear.
Mix the chicken broth, peanut butter, splenda, curry powder, soy sauce, chilli paste & lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over cauli rice. Garnish with green onions and peanuts.

Coconut Chilli Chicken

•3 plump stalks lemongrass
•50g/2oz fresh ginger
•2 hot red chillies
•bunch coriander
•2 limes
•2 tbsp groundnut oil
•200g/7oz tomatoes
•2 tbsp fish sauce (nam plah)
•2 tbsp dark soy sauce
•8 chicken thighs
•400ml/14oz can coconut milk
Preparation method
1.Peel and discard the outer leaves of the lemongrass- they can sometimes be tough. Cut the inner leaves into short lengths and put in the food processor. Peel the ginger, then slice into thin pieces and add to the lemongrass. Chop the chillies, discarding their stems and add to the ginger. Roughly chop the stems and half of the leaves of the coriander to add to the food processor, reserving the rest for later.
2.Grate the lime zest into the food processor, reserving the limes for later, then turn the machine on and let it chop everything to a coarse paste. Add a little groundnut oil and scrape the sides down with a spatula if it sticks. Add the fish sauce, soy sauce and the tomatoes and process for a few seconds longer.
3.Warm a further tablespoon of groundnut oil in a deep pan over a moderate to high heat and use it to brown the chicken pieces, turning them so they colour nicely on both sides. Lift the chicken pieces out and pour away anything more than a tablespoon of oil and juices. Add the spice paste and let it fry over a moderate heat for two minutes till fragrant, stirring almost constantly, then return the chicken to the pan. Pour over the coconut milk, stir, cover and leave to simmer over a low heat for 15-20 minutes. Test the chicken for doneness making certain it’s cooked right the way through, simmer for few mins, then add the juice of the limes and the reserved coriander leaves.

BettyBathroom Tue 17-Apr-12 13:59:58

Veggie's only - cause we can still have nuts - currently in the oven and smells lovely...

Almond & Coconut cake

3 eggs
1/2 Cup Water
1 Cup Flax Meal
1 Cup Ground Almond (or to make sweeter 1/2 cup ground almond & 1/2 cup coconut flour)
2.5 Tsp Baking Powder
Pinch of salt

Lightly whisk wet ingredients

Mix dry ingredients. Then add wet to dry. Place in a small baking dish and bake for 40min at 180deg

BIWI Tue 17-Apr-12 14:15:57

Sorry - I realised I left something out of the ingredients list, so I'm re-posting an edited version:

Oriental stuffed cabbage parcels

I made this up tonight, and it was yummy. This quantity will make enough for 4 generous portions. Will try and be as precise as I can about measurements:

1 large savoy cabbage (or 2 smaller ones)

1 pack 4 pork steaks (currently on offer at Sainsbury - the fatty ones), cut into small dice
1 tin water chestnuts, chopped
1 green chilli, finely chopped
2 cloves garlic, finely chopped
1 inch piece fresh ginger, finely chopped
1 large spring onion or 2 ordinary sized ones, sliced
4 baby sweetcorn, sliced
4 mushrooms, finely chopped
packet fresh coriander, finely chopped

light soy sauce (a good quality brand like Kikkoman)
2 teaspoons Chinese 5 Spice powder
black pepper
sesame oil

Put the meat and the vegetables (not the cabbage!) into a large plastic/Tupperware box. Sprinkle with the Chinese 5 Spice powder, then add a generous sloosh of soy sauce and sesame oil. (I'm guessing at least 4 tablespoons of each) and season with black pepper. (Don't add any salt - the soy is salty enough). Leave to marinade for at least half an hour.

Heat a wok until it is very hot, then tip the meat mixture in and stir fry for about 5 minutes, until the meat is no longer pink. Leave to cool

Then prepare the cabbage - cut the stalk end off, and peel away the leaves. Cut away the bottom part of the tough stalk - this will make a sort of V-shaped cut up the centre of each leaf. You will need 2-3 leaves per person, and they need to be a reasonably decent size, hence why you may need 2 cabbages. Blanch the leaves for 2 minutes, then drain and leave to cool.

When everything is cool enough to handle, stuff the leaves with the meat mixture and put the rolled up parcels into a steamer. Steam for 10 minutes.

Serve with shiratake noodles

KeepOrfThemCarbs Tue 17-Apr-12 14:49:19

A very basic recipe this:

Smoked mackerel fillets
A spoonful of full fat philadelphia
A spoonful of horseradish
A squeeze of lemon juice

Mix up all together - smoked mackerel pate!

KeepOrfThemCarbs Tue 17-Apr-12 14:51:28

Egg Foo Yung

A shallot
Some chicken breast
A few eggs

5 spice powder
Soy Sauce
Chopped chilli (optional)

Fry the shallot in a wok, and then add the chicken breats when it has gone brown. Stir in a big shake of 5 spice and a slug of soy sauce. Stir it all madly. Let the chicken get brown in places. Then add the beaten eggs and then keep stirring all the time to scramble the egg. Add the chilli if you like.


BettyBathroom Tue 17-Apr-12 15:42:34

Almond and coconut cake is out of the oven - it's a bit brick like despite the addition of baking powder - more like soda bread...and not too bad with butter. Tried the Oopsie rolls last week and this is more substantial - I'd imagine it needs to be eaten inlimited quantities though.

mummyduff Tue 17-Apr-12 15:59:43

GlitterKitty - they look fab will be trying the coconut chilli chicken tonight smile

teaandthorazine Tue 17-Apr-12 16:09:07

My second batch of Oopsie rolls are in the oven. This time I've put some dried basil, oregano and, erm, English mustard powder in the yolk mix to jazz em up a bit.

I'll let you know hmm

NotMostPeople Tue 17-Apr-12 16:45:03

Cauliflower Crust Pizza - yes I did say Pizza

I'm new to this, so if I've got it wrong and it's not allowed I'm mucho sorry but I thought it might be worth a try.


1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 teaspoon dried oregano
½ teaspoon crushed garlic
½ teaspoon garlic salt
olive oil (optional)
pizza sauce, shredded cheese and choice of your toppings*

To "rice" the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven.
To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

From Lauren Conrad via Pinterest

tea I love oopsie rolls (god the name is naff though!) with smoked salmon

there will be a cauliflower shortage at this rate

teaandthorazine Tue 17-Apr-12 19:54:39

I know, crap name isn't it? Perhaps we should rename them...

They turned out pretty well, I think. I didn't mix the egg white in quite so much this time so they are definitely fluffier, but I think I might prefer the texture of the flatter ones tbh. Anyway, tasted fine with a slathering of butter and I was thinking how great smoked salmon would be!

I'm going to carry on experimenting with adding flavours - wonder how 72% choc chips would work? grin

BettyBathroom Tue 17-Apr-12 21:05:55

Romano Peppers stuffed with feta, pine kernals & mint adapted from a recipe by Catherine Mason, Vegetable Heaven

Serves 2

2 Romano peppers
2 shallots, finely chopped
15g butter
1 tbsp olive oil
1 clove garlic - finely chopped
200g feta, drain, wash dry and crumble
Zest from 1 lemon (original recipe 1/4 preserved lemon)
15g mint leaves
50 pine kernals toasted
ground black pepper

Preheat oven - fan 190C
1. Cut peppers in half lengthways, leave stalks attached, remove seeds, then rinse and dry.
2.Fry shallots in butter and olive oil until soft, add garlic, cook for a couple of minutes. Set pan aside to cool.
3. Put the feta, mint and lemon zest into a food processor, whiz till smooth.
Miz cheese puree with the pine nuts and the shallots, probably salty enough but taste for salt & pepper.
4. Put the mixture into the halved peppers and place them on an oiled baking dish. Bake cover with foil for 30 min and then uncovered for 15mins.

BettyBathroom Wed 18-Apr-12 21:44:18

Spinach & Ricotta Gnocchi - served with tomato sauce or sage butter recipe from Low Carb Vegetarian by Celia Brooks Brown. Serves 4 or 2 with very big appetites!

200g young spinach, washed
2 tbsp parsley, chopped (optional)
1 nice plump garlic clove - or 2 slim ones, crushed
150g ricotta, drained
75g soy flour
100g grated parmesan, plus extra to serve
nutmeg - generous grating to taste...(I don't like nutmeg so I omitted it)
Salt & Pepper

Tomato sauce
Olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 cans tomatoes
squirt of sun dried tom paste

Sage Butter
75g unsalted butted
16 fresh sage leaves coarsely chopped

To make tomato sauce: Heat oil, fry shallots till translucent, add garlic fry for a minute, add tomatoes and sun dried tomato paste - simmer while making gnocchi and till the tomatoes lose their acidity - at least 30 mins.

To make gnocchi: Wilt spinach, drain and leave to cool. When cool enough to handle wrap spinach in a tea towel and squeeze out as much liquid as possible. Then chop finely.

Mix spinach, parsley if using, garlic, ricotta, soy flour, parmesan, nutmeg, S&P. Then mix well!

Have a big pan of salted boiling water at the ready. Form balls small walnut size. Gnocchi can be frozen at this stage. Drop a few Gnocchi into boiling water and simmer for 3-4 mins, until they have risen to the surface - remove with a slotted spoon, keep warm and cook the next batch.

To make sage butter: Melt butter in a pan over a medium heat. Add a pinch of salt and the sage. Fry till the sage starts to go a golden colour - keep your eyes on it, as it can burn very quickly.

Pour chosen sauce over gnocchi and add some grated parmesan.

6g Carbs per serving with sage butter - bit extra with tomato sauce.

dotty2 Thu 19-Apr-12 09:58:59

Thanks for the suggestions everyone - am loving the ideas although not doing bootcamp myself.

Not really a recipe, but a quick suggestion. Was very cold the other day and couldn't face the salad I was planning to have with some smoked mackerel for lunch. So I made a quick, almost instant soup that I made up and it was pretty good:

Quick Spinach soup

Boil a handful of frozen whole leaf spinach in whatever stock you have to hand until defrosted (3 minutes or so)

Add some finely chopped mushrooms if you like - they'll cook in a couple of minutes

Also a few walnuts good to give it body if not on boot camp (or veggie - think veggies are allowed nuts?)

Add a slosh of doublecream and a squeeze of lemon

Liquidise in a blender or with a stick blender.

ANTagony Thu 19-Apr-12 18:48:14

Celeriac and (insert desired flavour here) CRISPS

Use a mandoline or vegetable peeler to create thin slices of celeriac.

Spread on a baking sheet

In a separate dish melt approx 1oz butter per 100g celeriac (I put it in the microwave for about 20 secs)

Add wild garlic/ herbs/ chilli powder to butter, I used approx 1 tsp wild garlic to the melted 1 oz butter.

Use a pastry brush to liberally coat each slice.

Bake for approx 30 mins at 150ish (fan)

They go brown around the edges after about 20mins and don't need to be completely brown to be crisp. They continue to crisp after you take them out the oven as they cool so I'd say they need to be well browned but not all solid brown or all crisp on the tray to be done.

Tip them onto a sheet of kitchen towel to cool.

Hope to get them into a bowl before DH and the DC scoff them all!

BIWIWhoMustBeObeyed Thu 19-Apr-12 19:31:22

ANTagony they sound absolutely marvellous!

Creamtea1 Thu 19-Apr-12 21:35:04

Apple and cinnamon flax almond muffins

Maybe not boot camp approved but defo maintenance approved and billions better than standard carb muffs.

Oven to 180
(recipe is in cups - I used one of the small child's 'mugs' that often come in a bowl/plate/cup set - in the night garden actually)

1 cup flax
1 cup ground almonds
3 quarters cup Splenda (or equivalent, to taste)
1 heaped dessert spoon bakIng powder
1 tea spoon nutmeg
1 tea spoon cinnamon
Some vanilla essence if you like
Half cup melted butter
One third cup cream (or water, or cream/water combo)

4 beaten eggs
1 diced cored and peeled apple

Mix everything together in a bowl, mix well
Put into muffin cases, should make about 10 - two thirds fill the cases with mixture. Mixture should be same consistency as normal cake mixture

Bake for 20 mins
Not bad at all- could have warm with double cream!!

Jacaqueen Fri 20-Apr-12 10:05:12

Another Brilliant Thread.

I made Thai green curry last night

1/3 jar of Blue Dragon Green Curry Paste 8g carbs
250 ml carton of coconut cream (not creamed coconut) 4.5g carbs
Spring onion 4g carbs
4 Chicken breasts 0g carbs

This served 4 and comes out at just over 4g carbs per portion.

The family had peppers and rice

I had pak choi and green beans which would add about another 4g to the total.

I was going to make cauliflower rice but forgot. I didn't miss not having rice or noodles.

MsRinky Fri 20-Apr-12 10:07:58

The cauliflower pizza crust is ok, but in my book it's not really pizza if you have to eat it with a knife and fork. After much selfless tasting, I can reveal that the best low carb pizza recipe on the web is this one:

It's really awesomely good. The flax meal I have from H&B has sunflower, pumpkin & sesame seeds in, so isn't zero carb, but is really nutty and tasty and makes a proper crisp base that is very high in fibre and very good for you.

I made one last night, and was full after half of it (and I can scarf a vast wheat based pizza all to myself without even blinking). Which means I have leftover pizza for lunch today, hurrah.

BIWIWhoMustBeObeyed Fri 20-Apr-12 10:55:42

Jacaqueen - you need to find some shirataki noodles. They are zero carb! Unfortunately you will have to seek them out in oriental supermarkets or buy online.

these are the ones I have just discovered.

They are great in Chinese-type food - but also work very well as a spaghetti substitute. I made a lovely carbonara with them.

BettyBathroom Fri 20-Apr-12 13:46:38

Thanks MsRinky will give that pizza a go, I have tried the cauliflower crust but it got mixed reviews from the family.

ShirtyKnot Fri 20-Apr-12 15:13:18

I'm going to pop the recipe for MiMs here as I want to try them at some point this weekend - anyone know the carb value? (I'm presuming next to nothing?)

Muffin in a Minute (posted by QueenStromba)

30g ground flaxseed (linseed)
1/2tsp baking powder (or 1/4 tsp each of bicarbonate of soda and cream of tartar)
1-2 tsp sugar equivalent of sweetener
flavouring of your choice e.g. cinnamon, ginger, cocoa etc
5g butter
1 egg

1. Melt the butter in the microwave for 30 seconds
2. Mix all of the dry ingredients well in a cup
3. Beat the egg into the butter and then mix with the dry ingredients
4. Microwave on full for 60 seconds
5. Cut in half and slather with butter/philadelphia/clotted cream etc

MrsNouveauRichards Fri 20-Apr-12 16:41:16

I wouldn't bother tbh grin they are vile. But on the plus side they put you off wanting cake grin

cardoon Fri 20-Apr-12 17:24:06

Utterly vile!

cybbo Fri 20-Apr-12 17:29:09

Steamed cauliflower florets mashed with cheese and cream and black pepper is the tastiest alternative to mash you'll ever have, for fish pies, shepherds pies, whateverrrrr

BerylStreep Fri 20-Apr-12 18:21:06

IPD Butter Chicken

1 sliced onion (could substitute with leeks or shallot)
4 tbs groundnut oil
50g butter
8 cardamom pods, crushed
6 cloves
1 cinnamon stick
1 tsp each of ginger, garlic,chilli,cumin seeds,coriander seeds, ground cumin, ground coriander
4 chicken breasts
400g tin of tomatoes
chopped coriander
100ml double cream (could substitute with coconut cream at 1.8g / 100ml

1. Fry onion in oil and butter until deep golden brown.
2. Add cardamom, cloves and cinnamon stick and stir for a moment, then add ginger, garlic, chilli, and the other spices.
3. Add the chicken chopped into chunks, then the chopped tomatoes.
4. Simmer for 10 mins covered, then 10 mins with lid off.
5. Add coriander and cream and simmer for another 10 mins.
6. Serve with buttered spinach.

This is very good.

ShirtyKnot Fri 20-Apr-12 18:23:35

I quite liked it blush

Just made one with cocoa powder - didn't taste chocolatey obv.

It would be nice as a savoury thing though! Nice with cheese in and herbs maybe.

ilovemyteddy Fri 20-Apr-12 18:54:08

I love MiMs. Flaxseeds are really good for you. There is a lovely recipe for a spicy cheesy recipe on the pre-bootcamp thread. I'll try and find it when I'm not posting on my phone.

QueenStromba Fri 20-Apr-12 19:00:05

Mushroom soup:

1 shallot
50g butter
350g mushrooms
500ml stock

Fry up the shallot in the butter for a few mins then add the mushrooms and fry for another few mins then add the stock. After about 8 mins blend until smooth.

Fish Pie
Fish pie mix
500g cauliflower (frozen is good)
1 packet of garlic and herbs philadelphia

Melt the philli over a low heat then mix with the fish pie mix

Blend the cauliflower with some butter or cream and then spread it over the fish/cheese mix then put in the oven for 20 mins and then put some grated cheddar on the top and stick under the grill.

i like mims too, but we don't have a microwave so I fry them gently in butter in a sort of big blob

I don't have them too often though as they can make me stall

MNP Fri 20-Apr-12 21:19:41

White Cabbage Curry

1onion diced
4 cloves chopped garlic
7cm peeled and grated ginger
5mls cumin seeds
5mls mustard seeds
8 cloves
8 peppercorns
2.5mls turmeric
2.5mls chilli powder
10mls Garam masala
20mls soy sauce
6fl ozs water
20mls oil
10mls tomato paste
1.5lbs shredded white cabbage
Salt to taste

Fry seeds in oil for 2 minutes.
Add everything else EXCEPT cabbage and water and stir for 2 mins.
Add cabbage and stir to cook in the sauce.
Add water and simmer for 30 mins stirring every 10 mins.

Lovecat Fri 20-Apr-12 21:27:17

Need to go and buy some flaxseed, I want a MiM!

If anyone's interested, here's what I had for dinner tonight - it's an adaptation of something I've had in a restaurant and loved.

Fish Florentine (Originally with Dover Sole but I made it with haddock tonight)

Serves 2

2-3 fillets of fish of your choice (I used those Youngs fillets in a bag, defrosted)
Lactofree milk or double cream thinned with water
300g Cream Cheese
Baby Spinach (I used frozen leaf spinach defrosted, about 8 chunks, fresh would probably be half of one of those bags)
Grated cheese
Grated Parmesan

Fry the mushrooms in butter and put into an ovenproof dish
Put the fish in the pan and surround with milk/thinned cream
Poach for 5 mins/until cooked on a lowish heat
Flake the fish into the dish, keep the liquid in the pan
On a low heat, add the philly/cream cheese and stir it in til you get a thick sauce, scraping all the fishy bits in as you go.
Take off the heat, grate in a matchbox-sized piece of cheese (you probably don't need to do this if you don't want a pronounced cheese flavour) and let it melt in.
Wilt the spinach in a pan/microwave if not using frozen
Put the defrosted spinach into the dish. Mix everything up (mushrooms, fish, spinach)
Cover with the by now thick, creamy cheese sauce.
Sprinkle with parmesan and put under a hot grill for a few mins til it starts to brown and bubble.

To make this like the restaurant version, which uses piped mashed potatoes, I boiled up some swede, mashed it over a low heat to evaporate excess moisture, then added some double cream and used a stick blender to whizz it all together smoothly. I then made a ring of it on the plate and ladled the fishy mixture into the middle of it to serve.

Very rich and filling and bloody lovely! grin

MNP Fri 20-Apr-12 21:28:11

Egg Nests


2 eggs
1/4 teaspoon Kosher salt
1/4 cup grated Gruyere cheese
Smoked paprika


1 Preheat the oven to 450°F with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or silicon sheet.

2 Separate the egg yolks from the whites. Make sure there are no little pieces of egg yolk in the whites or you will have difficulty getting the whites to beat properly. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.

3 Place the egg whites in a very clean mixer bowl (any residual oil in the mixer bowl will keep the egg whites from whipping up properly). Add a quarter teaspoon of salt to the egg whites. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.

4 Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.

5 Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.

6 Place in the oven for 3 minutes. After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. Return the baking sheet to the oven and cook for 3 more minutes.

7 Serve immediately.

DH says they are lovely.

BettyBathroom Fri 20-Apr-12 21:40:17

Aubergine and Haloumi adapted from Cranks Fast Food


3 medium aubergines sliced into 1cm thick slices
1 packet of haloumi cheese sliced into 1/2 cm slices
6 cubes of coriander pesto (see below)
few glugs of olive oil


Place the aubergine slices on greaseproof paper and bake in a 180C oven for 10-15 minutes. You can do this the day before or earlier in the day if you wish.

Layer 1/3 of the eggplant followed by 3 cubes of pesto (defrosted if you have time) and half the haloumi. Repeat finishing with a layer of aubergine. Drizzle with olive oil.

Bake in a hot 220c oven for about 20 minutes. Serve with green salad, tomatoes & chives.

Coriander pesto

1 bunch of coriander
rind of 1 lime finely chopped
juice of 1 lime
1/2 chilli - very finely chopped
2 tbsp almonds - ground
4 cloves of garlic, finely chopped
60ml mild olive oil


Put all ingredients of the pesto in a food processor and turn on. Place pesto in a ice cube tray and freeze. The pesto makes many things zing especially veggie soup.

I love this. BettyBathroom could I use half desiccated coconut in the almond and coconut cake instead of coconut flour?

Celeriac soup of amazingness

Half a celeriac (more if you're feeding more, half a one gave me 2 good portions)
Stock 500mls
Butter. lots of butter.

Chop celeriac into 2cm dice
Put a generous blob of butter in pan, melt gently. Add celeriac and sauté very gently. You don't want to colour the celeriac or burn butter, so low heat essential. I did it 'til edges of c became slightly transparent.
Add the stock and gently simmer until tender.
Add MORE butter.
Whisk in blender or use hand blender.
Season to taste, and eat, and faint with sheer gorgeousness of it.

I got this off a lovely lady on twitter, You know who you are ?!

Also courgette spaghetti/noodles

1 courgette sliced very finely on either julienne attachment on mandoline or by hand.

Oil - if serving with Italian style stuff use olive, if serving with chinesey stuff use toasted sesame.

Put sliced courgette in microwaveable bowl, season and toss in oil. Cover and microwave for 3 mins (3 mins leaves it a wee bit al dente)

BettyBathroom Sat 21-Apr-12 10:17:18

Quincy You could use all almond...the recipe suggested this - less carbs too.

Due to it's brick like nature - I think it's better eaten warm - straight out of the oven. I'm going to have a play with the recipe, when I come off bootcamp - I can't believe it can't be lighter.

Ahhh. I've used half dessicated anyway. Is in the oven now ! If it hardens up I wonder if a quick blast in micro would soften? Thanks betty

Cheese scones

1 cup grnd almonds
1 tsp baking powder
Cheese. Lots of cheese. Parmesan best but any hard grateable would do.
Spicing, quite important if you're not keen on the almond taste. I go for smoked paprika and dried chillis.
Mix together and blob on baking parchment on baking sheet. Makes about 6. Sprinkle more cheese on top too.

Bake at 180 for about 15 mins, check them, they want to be nice and golden brown. Leave them to cook for longer if needs be.

Amazing straight out of the oven with butter

doradoo Sat 21-Apr-12 10:45:42

Would the cake be lighter if you whisked the egg whites separately and then folded in like in an angel cake?

betty hmmm cake is 'interesting' obvs not at all sweet but that's ok. I'm having it with peanut butter. I guess it would be ok with cheese! <weirdo northerner face>

Oh that might work doradoo it works with the onion bhajias in the IPD book.

BIWIWhoMustBeObeyed Sat 21-Apr-12 12:08:34


Some lovely recipes here. Makes me wonder why more ready meals aren't created for low carbers. Perhaps we should set up a new business?!

I agree. Let's do the business plan ASAP ;) It's very easy to eat out with this way of eating too

BettyBathroom Sat 21-Apr-12 14:15:26

Yes Doradoo that was one of the first things I planned to try. The recipe came from a health website rather than a foodie one - so it's no big surprise that it's healthy but a bit lacking.grin

How about a bit of vanilla extract in almond cake? Or almond essence?

MamaG Sun 22-Apr-12 13:43:46

Hello. <makes notes furiously>

FiddleDeFat Sun 22-Apr-12 14:24:01

Tomato Soup

2 shallots, chopped
2 celery sticks, chopped
4 garlic cloves, crushed
3 tomatoes, blanched in hot water to remove skins, chopped
1 tin plum tomatoes
1 teaspoon Swiss Veg Bouillon dissolved in 1/2 pint hot water
1 teaspoon dried basil
60g meat, chopped small

Gently cook the shallots, garlic and celery in a pot. Add everything else and cook gently until the veg are softened, about 10 mins. Blitz with a hand blender until smooth. Add the meat (leftover roast chicken or beef works well).
Allow to heat through and serve with a drizzle of cream, and maybe a buttered Oopsie roll.

Makes about 1000g of soup. One serving of 300g has 112 cals, 10g carbs, 4g fat and 8g protein.

BIWIWhoMustBeObeyed Sun 22-Apr-12 14:48:34

<waves at MamaG>

Glad we lured you over here!

SharonGless Sun 22-Apr-12 21:23:17

Welcome Mamag!

This blog is great

Dreamy creamy spinach soup
1/2 cup butter
1/2 cup chopped onions ( I used shallots)
2 cloves minced garlic
2tsp dried basil
1 tsp pepper
1 tsp salt
1 10 oun e block frozen chopped spinach ( I used fresh)
4 cups chicken broth
1/2 cup double cream ( used crème fraiche
1/3 cup grated parmesan

Fry onion and garlic in melted butter. Add basil salt pepper and spinach?
Stir in broth and cream.
Bring to boil and stir until thickened add cheese.

I then blended mine as had used fresh spinach.

Even the kids ate it and said it was pesto soup

Hello MamaG grin

MamaG Mon 23-Apr-12 17:11:14

Hi sexbombs <throb>

LackaDAILYcarb Mon 23-Apr-12 23:33:34

Hi MamaG smile

EnjoyResponsibly Tue 24-Apr-12 09:57:23

Morning, started Bootcamp yesterday. Am omeletastic.

Need help for Wednesdays when I work in a shop, no kitchen.

What can I have for breakfast and lunch?

BIWIWhoMustBeObeyed Tue 24-Apr-12 09:58:27
ilovemyteddy Tue 24-Apr-12 15:55:46

Shoutout for Quincy

Should there be an egg or something in those cheese scones to bind them together? I want to try them cos they sound lovely.

BIWIWhoMustBeObeyed Tue 24-Apr-12 16:43:35

ilovemyteddy - if you were making ordinary scones, isn't it like making pastry? So you'd bind the ingredients together with just a little quantity of water. Just enough to bring it all together.

Not sure in this case, however!

ilovemyteddy Tue 24-Apr-12 17:21:32

I just made them. Chucked an egg and a bit of water in. They're yummy; a bit like spicy cheesy rock cakes.

heartstart Wed 25-Apr-12 11:35:06

As promised on other thread here is a Karen Barnard recipes which I have had previously as we work through the book I'll put them on here

Had Thai green curry from here last night with leeks and mushrooms yum

Pancetta wrapped salmon with red wine butter

Serves 4

1 tbsp minced shallot
240 ml dry red wine
60g unsalted pepper
Salt and pepper
4 skinless salmon fillets
1 tsp fresh thyme or 1/2 tsp dried
8 thin pancetta slices
1tbsp extra virgin olive oil

Combine the shallot and wine in small saucepan. Bring to boil. Cook until reduce and syrupy glaze

Pour into small bowl stir in butter mix until melted and emulsified. Salt and pepper to tase

Season salmon sprinkle with thyme wrap 2 slices pancetta around each fillet.

Fry in olive oil until pancetta brown (8-10 mins)

Place on plates and spoon on sauce

WizzyBizzy Wed 25-Apr-12 22:10:12

Kale crisps

Take kale. Toss in olive oil and some coarse salt. Layout on grease proof paper and put in a hot oven for 8-10 minutes, until green-brown (not brown-black). Allow to cool for a few minutes and you'll have crunchy kale.

Great as a snack or in salad.

doh, sorry about that blush I usually add a splash of lactofree milk too

minus the breadcrumbs this is lowcarb although not sure about the carb values for chicory

had a good look at the recipes. Cant wait to try out those that I havent already.

I will give MiMs a miss - not my favourite thing, although may try them with ginger in.

ilovemyteddy Thu 26-Apr-12 12:21:15

Thanks Qunicy. They really are lovely and you're right about the spicing - it takes away the taste of the almonds and they taste almost like 'real' cheese scones. Thanks for the recipe smile

BerylStreep Thu 26-Apr-12 14:46:13

Have just tried the Mim recipe, and it is very good. Did mine with a tsp of cocoa and 1/2 tsp of ginger. I bought ground Linwoods flaxseed, almonds, brazil nuts, walnuts & Q10 mix at 3.2g carb / 100g, and it tastes lovely and nutty.

Honestly, these are really, really good.

ANTagony Thu 26-Apr-12 16:22:02

[ celeriac remoulade] quick, easy, very low carb!

ANTagony Thu 26-Apr-12 16:23:20

celeriac remoulade quick, easy, very low carb!

oh ant that sounds delicious and go lovely with BBQ food.

I love celeriac. Its my fave veggie now.

Fava Thu 26-Apr-12 18:52:57

I should feel really guilty for eating lots of bread but I just couldn't resist grin

Low carb Focaccia

BIWIWhoMustBeObeyed Thu 26-Apr-12 21:22:26

Chilli - serves one - 7g carbs per portion

100g steak mince
75g shallots, chopped (about 3 or 4 round ones)
85g mushrooms, chopped
1 chilli, de-seeded if you don't like it too hot, chopped
2 cloves of garlic, crushed
100g chopped tomatoes (I used Sainsbury's Basics, from the tetrapak carton)
salt/pepper, dried oregano, fresh coriander, olive oil

Heat olive oil, and gently fry shallot, chilli and garlic till softened; season with salt, pepper and oregano
Turn the heat up and add the mince, stir until all the pink has gone
Add the mushrooms and cook for around a minute or so
Add the tomatoes, stir, and then simmer with the lid on the pan for around 30 minutes. (Keep checking it - you may need to add water to stop it getting too dry/burning)
Just before serving, add freshly chopped coriander.

BIWIWhoMustBeObeyed Fri 27-Apr-12 16:13:22

Pork Noodles serves 1 - around 1g carbs per person. Yes. Honestly!

Cold, leftover roast belly pork - probably around 75-100g - cut into dice (remove any skin/crackling that's left on it)
1 shallot, chopped
tablespoon sesame oil
juice 1/2 a lime
light soy sauce (Kikkoman for preference)
black pepper
chilli powder
Chinese 5 spice powder
100g of shirataki noodles, drained and rinsed

Heat the sesame oil in a small frying pan, then add the shallot and chopped pork, and fry together till softened and starting to brown
Season with black pepper, chilli powder (to taste) and 1/2 teaspoon of Chinese Five Spice powder
Add the washed/drained noodles to the pan and stir together
Add a good slosh (technical term) of soy sauce - probably 2 tablespoons, but up to you and your taste
Add some water to the pan, to make it more soup-like, and bring it up to the boil. Add the lime juice, simmer for a minute, and then serve

You can buy these noodles online or at Japanese/Oriental supermarkets. They are definitely worth seeking out. As well as being fab in this kind of cooking, they also make a very good substitute for spaghetti.

BIWIWhoMustBeObeyed Fri 27-Apr-12 16:13:58

... the above would be really nice if you had ginger/garlic/fresh coriander to hand to add, but I couldn't be arsed didn't, and it was still yummy.

I made the celeriac remoulade - from a nigel slater recipe. was delicious. grin

BettyBathroom Sun 29-Apr-12 19:47:14

Parmesan, tomato & spring onion muffins.

Leave out the tomatoes, parmesan & spring onions for a plainer more bread like loaf.

2 1/2 cups ground almonds
3 eggs
1 eggs yolk
120g melted butter
300g tub of cottage cheese - put cottage cheese in a muslin or clean tea towel and try to squeeze out excess water

8 semi dried tomatoes, chopped
2 sprng onions,chopped
1/2 cup parmesan,grated

1 teaspoon baking soda
1/4 teaspoon salt

1. Preheat oven to 180C

2. Grease a 4 inch x 8 inch loaf pan with butter and coat bottom with almond flour or prepare a muffin tin with nuffin cases.

3. Use food processor to mix eggs, melted butter, dry curd cottage cheese, baking soda and salt. Process until thick and resembles butter in texture. Add parmesan, tomatoes & spring onion - a couple of pulses to mix.

4. Add almond flour and pulse till mixed.

5. Soon mixture into muffin pan or loaf tin

6. Bake for about 45mins until lightly browned on top - keep an eye on it from 30mins. Check doneness by inserting knife and seeing if it comes out clean.

BettyBathroom Sun 29-Apr-12 20:03:52

Nigel Slater's Classic Choc Truffles

If you want to roll them in popping candy (contains sugar!!! so for the kids only) you need to mix the popping candy - get this in Waitrose, with some melted chocolate and pour onto a non stick surface or baking parchment. When hard crumb with a sharp knife.

BIWIWhoMustBeObeyed Sun 29-Apr-12 20:35:18

Idiot Proof Diet - Spanish Chicken

serves 6-8

olive oil for frying
1 small onion, sliced
6 best quality pork sausages
8 boneless, skinless chicken thighs
225g chorizo sausage
1 tinned pimento or 1 red pepper
1 tablespoon paprika
400g tin chopped tomatoes
25g fresh parsley, chopped

- Pre-heat the oven to 170/GM3
- Heat the oil in a large ovenproof saute pan or cast-iron casserole dish and fry the onion until golden. Add the sausages and brown on all sides, then do the same with the chicken thighs
- Chop the chorizo into bite-sized chunks and add to the pan along with the pimento or pepper, the paprika and the tin of tomatoes
- Put the lid on the pan and bung it all in the oven for about 2 hours or until the chicken is tender. Check halfway through, and if it looks a bit dry add a very little chicken stock or water
- Stir in the parsley before serving

I made this yesterday, although I did it slightly differently. I used 4 skinless chicken breasts, sliced up, and I added some garlic (3 cloves) and used smoked paprika instead of ordinary. It takes a lot less than 2 hours to cook if you use breast meat - I reckon it was probably cooked after 45 minutes. Don't overcook it as the meat does go very dry.

But it was yummy. DH had his with rice, and I did braised fennel to go with it.

mummyduff Mon 30-Apr-12 07:10:14

thanks for recipes will be trying them this week x

BIWIWhoMustBeObeyed Mon 30-Apr-12 08:34:28

Re the Spanish Chicken - the recipe says it serves 6-8 but I'm not sure about that. I made it with 4 large chicken breasts rather than 8 chicken thighs. I would say it's more like it makes enough for 6 people, i.e. one sausage per person and 2/3 chicken breast. If you were to try and serve this for 8 people, you'd certainly want to use more sausages!

Charred Brocolli

Chop a head of brocolli into quite small florets (not too much stalk), heat up a frying pan really hot with some oil in it (just enough to coat the bottom). Put raw brocolli in pan and turn down heat to medium, turn over as the brocollibrowns - you want it a mixture of light and darker brown - don't let it burn! You might need a bit more olive oil. This is really delicious - I did it with a brocolli head that was a bit floppy and sad and it was really great. Would be fab in a salad with feta and olives and stuff. But was great as a side dish with beef stew.

Bettybathroom I did those truffles at Christmas but used crushed cardamom pods, heated the cream then left to cool and for the pods to infuse, then re heated and strained before adding chocolate. So, so good. Very rich

BIWIWhoMustBeObeyed Tue 01-May-12 11:52:56

FreeButtonBee - I do something similar with tenderstem broccoli - I roast it in the oven in olive oil, and also sprinkle it with sea salt crystals and chilli flakes

Quick salad to sling together:
Raw broccoli
Cooked turkey strips
Whole grain mustard
Dried tarragon (a pinch)

Cut broccoli into thin slivers and mix all other stuff in..
Haven't given quantities because I just wing it! Like I do with a lot of salad-y type stuff. grin

BettyBathroom Tue 01-May-12 12:11:11

I steam/boil broccoli. Then I saute some chilli (the hotter the better!) and garlic gently in extra virgin Olive oil - do not allow the garlic to colour. Then dress the cooked broccoli in the garlic & chilli oil and finish with a generous grating of parmesan.

Will have a go at the other suggestions. Cheers!

Jacaqueen Wed 02-May-12 10:23:25

I'd forgotten about choc truffles.

londonone Wed 02-May-12 20:34:09

Low Carb Chocolate brownies - Bootcamp Light only I suggest!

I did half quantities and only cooked them for about 25 mins in a 160 Fan oven and they were done plenty i think if you do 40 mins at 175 they will be very dry. I also missed out the coffee and salt as my cream cheese is quite salty. I used lindt 90% chocolate.

They are lovely and only 1.5 grams of carb per brownie. I won't make them again as I am on bootcamp but it assuaged my baking urge.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

•10 ounces (285 g) cream cheese, at room temperature
•16 Tbsp (240 ml) unsalted butter, at room temperature (2 sticks)
•4 ounces (112 g) unsweetened chocolate, melted and cooled
•1/4 cup (60 ml) each Splenda and Canadian Sugar Twin or 1 cup (240 ml) Splenda
•4 large eggs
•2 tsp (10 ml) instant coffee granules
•1-1/2 tsp (7.5 ml) pure vanilla extract
•1-1/2 tsp (7.5 ml) pure chocolate extract (optional)
•1-1/2 cups (360 ml) almond meal (finely ground almonds)
•6 Tbsp (90 ml) Dutch-processed cocoa powder
•1/4 tsp (1.2 ml) sea salt
•1-1/2 tsp (7.5 ml) baking powder


Preheat the oven to 350 degrees F (175 degrees C). Butter a 13 x 9-inch (32.5 x 22.5-cm) baking pan and line the bottom with parchment paper.

In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and vanilla and chocolate extracts. Beat until combined.

In a medium bowl, mix the almond meal, cocoa, salt, and baking powder. Add to the chocolate mixture and beat well. Scrape into the prepared pan and smooth the top.

Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before cutting. Store brownies covered, in the refrigerator.

Yield: 48 brownies

Per brownie. Effective carbohydrates: 1.5 g; Carbohydrates: 2.1 g; Fiber: 0.6 g; Protein: 2.1 g; Fat: 9.7 g; Calories: 99
Made with Splenda only: Add 0.3 g carbohydrates

Homemade chorizo

I thought this was a good idea for those who can't get their hands on 'proper' chorizo or are worried about fillers or salt levels and such like. I think you could use regular pork mince and obv you can use as much or as little salt as you like. Hven't made myself but am v tempted!

BettyBathroom Thu 03-May-12 10:44:19

Cheers Free - we are trying to cut out processed meats but they are the meats that the dcs enjoy the most!

BIWIWhoMustBeObeyed Thu 03-May-12 10:50:47

That sounds good, FBB - might give that a go.

Crustless Quiche

Fry off whatever fillings you would like for inside -I did 3 slices of bacon, a couple of spring onions, couple of mushrooms and spinach. Put this at the bottom of a greased flan/pie dish.

Beat together 5 eggs, mix in a grated cheese, and I added a slosh of double cream for luck! Pour this all over the other stuff in the dish. I added a bit of ripped mozzarella in a few places, figured a bit of extra cheese wouldn't hurt!

Bake in oven until it starts to get slightly golden/crusty on the outside, took about 25-30 minutes for me. Leave to cool for 10 mins before eating.

I got about 8 pie-size slices out of this, would probably serve less if you're having as a meal, but I plan to have this as breakfast or a snack.

BIWItheBold Sat 05-May-12 21:22:08

Yotam Ottolenghi's turkey cakes with wasabi guacamole (slightly amended to make it less carby) Serves 4

2 courgettes, coarsely grated
salt and black pepper
600g minced turkey or chicken
2 medium free-range eggs
1.5 teaspoons ground cumin
3 tablespoons chopped coriander
3 tablespoons chopped mint
2 garlic cloves, peeled and crushed
45g chopped spring onion
sunflower oil for frying

For the wasabi guacamole:

2 ripe avocados, peeled
2 tablespoons lime juice
2 teaspoons wasabi paste
20g chopped spring onion

- Heat the oven to 180C/350F/GM4
- Put the grated courgette in a sieve, mixed with a quarter of a teaspoon of salt, and leave to drain for about 15 minutes. Squeeze out as much liquid as possible with your hands, then put the courgette in a large mixing bowl along with the turkey, eggs, cumin, coriander, mint, garlic, spring onion, a teaspoon of salt and some black pepper
- Mix together well, then shape into 12 patties weighing about 80g each
- Heat 2 tablespoons of sunflower oil in a large frying pan and fry the patties for four minutes, turning once, until nice and brown on both sides
-Transfer to a baking tray and finish off in the oven for a further 10 minutes
- While the turkey cakes are in the oven, make the guacamole:
- Mash the avocado with a fork and mix together with the lime juice, wasabi, shopped spring onion and half a teaspoon of salt

BIWItheBold Sun 06-May-12 11:03:31

chopped spring onion, obviously ...

FiddleDeFat Tue 08-May-12 20:51:22

Lots of recipes on MSE

The Mexican fudge is good!

NotMostPeople Thu 10-May-12 14:05:07

This Abel and Cole no pasta lasagne appeared on my Facebook page this morning, looks fab and perfect for us.

heartstart Thu 10-May-12 18:51:38

Marking thread

LynnCSchreiber Sun 13-May-12 15:21:25

marking place

BerylStreep Mon 14-May-12 17:42:27

I have been experimenting with MIMs. My two personal favourites are with cardamom and lemon zest, or lemon zest and blueberry.

Absolutely divine. I use linwoods ground flaxseed with nuts.

I also made tarragon chicken last night, from the Harcombe diet recipe book.

Cook 4 chicken breasts in oil for 5 mins each side.
Remove from pan, and fry 12 shallots (I used 4 banana shallots), sliced finely.
I also added some sliced mushroom.
After about 3 minutes, add 6 cloves of sliced garlic
Reduce the heat and add 300ml of white wine, and scrape the pan to get all the sticky bits off the pan.
Add 200ml of chicken stock, 2 tbs of chopped tarragon and the chicken.
Cover and simmer for 10 mins
Remove the chicken, and continue simmering to reduce the sauce by about 1/3
Add 2 tspd dijon mustard and 2 tbs of creme fraiche
Stir and then pour over the chicken.
I served it with celeriac mash and stir fried cabbage and leek.

If you are feeling poncey, you can garnish with some fresh tarragon.

MNP Mon 14-May-12 21:33:05

1000 Island Dressing

950mls Mayo
150g peppericini/sweet red pepper,
60mls Ketchup, for color
120mls Pickles,
120mls Capers,
1½ tsp Lemon Juice
½ Red onion,
Salt & Pepper to taste

1) Blitz all ingredients and serve. Store in refrigerator.

BIWItheBold Mon 14-May-12 21:39:30

How much does that make, and what is the carb count? It sounds quite high!

MNP Tue 15-May-12 00:59:33

Makes a lot, over a litre.

I made it without pickles and ketchup and it was nice as for carb count, not sure but I only made 100mls so a tenth of the recipe and used a couple of Tbsp.

teaandthorazine Tue 15-May-12 20:53:12

Egg-Fried Cauliflower Rice

Serves 1 (as a main dish)

- Half a head of cauli, grated or blitzed in a food processor until it resembles rice
- Butter and oil for frying
- Clove of garlic
- Stirfry veg (eg broccoli, peppers, beansprouts)
- 1 egg
- Chinese five-spice seasoning
- Salt & pepper
- Dash of soy sauce (Kikkoman is low-carb, apparently)

Heat butter and splash of oil in pan
Gently fry garlic
Add grated cauli and other veg
Add 5-spice powder, stir fry mixture for 3-4 mins
Add egg and stir quickly into cauli/veg mixture until cooked
Season and add splash of soy sauce to taste

Easy-peasy and surprisingly delicious! This works great on its own but would also do as an accompaniment to other Chinese food. Swap the 5-spice and soy for curry powder for Indian food.

SharonGless Tue 15-May-12 20:58:01

Thanks teaandthorazine

SharonGless Tue 15-May-12 20:58:29

Stirfry for tea tomorrow night!

BIWItheBold Tue 15-May-12 22:04:15

I've always been a bit hmm about cauliflower rice as well, but it does sound worth a go!

QueenStromba Thu 17-May-12 20:26:41

I had this for dinner. I used one of those posh shallots instead of the onion and coconut oil instead of vegetable oil and it was absolutely gorgeous and so quick to prepare. It's definitely going on my rotation of frequent meals. I had it with cauliflower rice.

QueenStromba Thu 17-May-12 20:47:28

A rather nice veggie dish I made the other day.

The sauce:
1 tin of chopped tomatoes
A couple of cloves of garlic
1 banana shallot or two standard shallots
Some fresh or dried basil

The filling:
500g ricotta
500g frozen spinach
1 egg
1 pinch of nutmeg
salt and pepper

The pasta substitute:
1 large or 2 medium aubergines
butter or ghee

The topping:
1 or 2 mozzarella balls

1: Finely chop the shallot and garlic then fry in some butter or ghee (olive oil should not be used for frying due to it's high non saturated fat content making it form unhealthy trans fats at high temperatures).

2. Add in the tin of chopped tomatoes and simmer.

3. Defrost the spinach in the microwave.

4. Cut the aubergine into thin slices then fry in batches in butter or ghee until softened and browned

5. While the aubergine is frying put the defrosted spinach, ricotta, egg, nutmeg and salt and pepper into a mixing bowl and then mix them with a hand mixer or with a fork.

6. Cover the bottom of a casserole dish with the spinach and ricotta mixture then cover that with a layer of aubergine slices and repeat until you've run out of both.

7. Blend the tomato sauce with some basil (fresh if possible) then pour on top of the rest of the dish.

8. Grate the mozzarella then spread it on top.

9. Bake at 180 for 20 minutes.

The whole thing has about 60g of carbs so it's not too bad if you eat a sixth of it with some salad and pretty good for a veggie dish.

BIWItheBold Thu 17-May-12 21:41:29

That sounds lovely!

SharonGless Sat 19-May-12 20:19:31

Just had cauliflower rice - can highly recommend. Did it with curry powder with homemade curry. Yum!

BettyBathroom Sat 19-May-12 22:43:31

2 1/2 cups almond flour
3 eggs
1/4-1/3 cup melted butter
1 cup dry curd cottage cheese, packed (or cream cheese made from homemade yogurt) strain the liquid from the cottage cheese.
1 teaspoon baking soda
1/4 teaspoon salt

1. Preheat oven 180 deg. C

2. Grease a 4 inch x 8 inch loaf pan with butter and coat bottom with almond flour.

3. Use food processor to mix eggs, melted butter, dry curd cottage cheese, baking soda, and salt. Process until thick and resembles butter in texture.

4. Add almond flour and process until mixed thoroughly. If too stiff for processor, remove and knead with wet hands to evenly distribute almond flour. (Mine was wetand it was great)

5. With wet hands, shape dough into loaf and press into greased pan.

6. Bake at (180-200 C) for about 1 hour until lightly browned on top. There will be a crack on the top of the loaf. Check doneness by inserting knife and seeing if it comes out clean.

7. Remove from oven, loosen from sides of pan with spatula.

8. Invert onto rack to cool thoroughly, so it will be firm enough for cutting.

ooooh oooooh did the turkey cakes and wasabi guacamole last night. really good, except my wasabi was Use By oct 2011, so wasn't as potent as I would have liked.

BerylStreep Mon 21-May-12 19:55:41

Is almond flour the same as ground almonds?

BettyBathroom Mon 21-May-12 20:26:46

Yes almond flour and ground almonds are the same thing.

BIWItheBold Mon 21-May-12 20:38:22

Roasted Tenderstem Broccoli with Shallots and Chilli

An easy, peasy but very yummy side dish - serves 2-3 generous portions

1 pack of Tenderstem broccoli
2 echalion/banana shallots
chilli flakes
sea/rock salt
olive oil

Wash the broccoli then put into a baking dish/tray
Cut the shallots in half lengthways, and then again into quarters, and put on top of the broccoli
Drizzle with olive oil
Sprinkle on salt and chilli flakes to taste

Roast in a hot oven for 15-20 minutes until the florets are just starting to go crispy (keep an eye on them as they can go from crispy to burnt very quickly!)

LynnCSchreiber Wed 23-May-12 01:05:07

Broccoli soup -

Roughly chop head of broccoli into small pieces and put in large pan with hot water. Add stock cube (I use ham but veg one good too). Boil till broccoli is tender.

Add cream and spoonful of cream cheese and some fresh herbs.

I use this soup as white sauce ersatz when making lasagne.

Fry minced beef in oil, with some leeks and diced courgettes (or other veg) then add tomato purée and beef stock. Simmer as long as you can.

Slice courgettes or aubergines thinly and use instead of lasagne sheets.

Put one ladle full of soup into small pan, add cream and reduce by boiling.

Layer bolognese, sliced veg and broccoli sauce and a sprinkle of cheese.

Devour grin

PinotysaurusRex Wed 23-May-12 19:51:58


BIWItheBold Wed 23-May-12 19:55:53

Sorry about coeliac diagnosis, btw

SweetTheSting Wed 23-May-12 20:12:35

Marks place

PinotysaurusRex Wed 23-May-12 20:14:55

Thanks mate. It sucks, tbh. But hopefully I'll get better in general now so thinking positively.

BIWItheBold Wed 23-May-12 20:18:57

I suppose it's good to have a diagnosis - and presumably a treatment plan?

PinotysaurusRex Wed 23-May-12 20:28:19

Treatment is simply avoiding all gluten. Even a tiny amount makes my body go crazy now. So it's researching where it's hidden and what you can eat in it's place.

TBH with a family of hungry boys I already have my hands full cooking meals already so this really is a PITA. But my bloating has gone, my skin is clear, my headaches and lethargy are leaving me slowly. It's like taking off a heavy blanket - that's how it feels. Absolutely worth it smile

My GP reckons up to 25% of people have a gluten intolerance even if only 1% are Coeliac. So 1 in 4 people are feeling sluggish, heavy and generally ill due to gluten in their diet. I do wonder if that's part of the attraction of a low-carb diet - where you feel lighter and fresher. And of course those 1 in 4 have no idea that it's not normal to feel so bleurgh all the live long day.

Pinot, my mum and sister both have coeliac. It's a pain, isn't it? My sister follows the diet all the time, whereas my mum gives up easily, and stops and starts. She's been trying out lots of recipes with gluten free flour lately though, and I know she said a couple were really nice- I shall ask her what worked and what didn't. I'm pretty sure she made muffins that everyone enjoyed, and she said the yorkshire puddings were flat, but not bad. The bread tastes better toasted or fried, apparently it's dire in normal sandwiches!

If you do want to go down the gluten free bread/ flour route, it's worth enquiring about prescriptions. It's stupidly expensive normally, it works out cheaper to buy a years prescription card, and get a prescription for them from doctor. You get a certain allowance of loaves and bags of flour each month (or my sister does anyway).

BIWItheBold Wed 23-May-12 22:40:59

My IBS is definitely better when I'm low carbing, so I suspect you're right about that. To be honest, I find it easier just to do without bread/flour - I don't bother to look for subsititutes. I don't really miss it most of the time. Nor pasta or rice.

I have discovered shirataki noodles though, that I have linked to further up the thread - they're actually made from a Japanese vegetable and are zero calorie/zero carbs, unbelievably. They make a reasonable substitute for pasta if I really find I want some.

CointreauDactyl Wed 23-May-12 22:57:59

Fab thread, BIWI, I only just spotted it! I shall peruse it in more detail later.

Meanwhile, I shall share what I had for dinner this evening - it was very tasty:

Salmon with Feta and Mint

Crumble a block of Feta cheese, and mix in the zest of a lemon, some chopped fresh mint, salt & pepper, and a slosh of olive oil.

Pile the mixture on top of a side of salmon (or salmon fillets) and bake in the oven at 190C for about 25 minutes.

Serve with sauteed cabbage.

BIWItheBold Thu 24-May-12 06:32:13

That sounds gorgeous!

PinotysaurusRex Thu 24-May-12 08:24:46

Thanks BreakOut I'd appreciate help with recipes etc. I'm bumbling around it at the mo grin

QueenStromba Thu 24-May-12 20:48:46

Low carb ice cream

200g greek yoghurt
200g double cream
100ml water
vanilla essence to taste

I also put in a teaspoon of purevia which is the equivalent of 3 teaspoons of sugar but I'm not sure it needs it. Just mix it all together and put it in the ice cream maker which is an essential piece of kit if you plan to low carb long term because a life without ice cream just isn't worth living. You can also use just pure cream instead of the yoghurt and water which works better if you want to make chocolate ice cream (25g of cocoa instead of the vanilla and more sweetener to counteract the bitterness).

BIWItheBold Fri 25-May-12 08:17:50

OMG Queen!

I may have to try that - but I don't have an ice-cream maker and no room for one in my kitchen. Can it be done by the old freeze-stir-freeze method do you think?

I may just have to try anyway ...

marking my place (keep losing this one)

QueenStromba Fri 25-May-12 10:29:10

You probably could do it by the freeze-stir-freeze method but it probably wouldn't be as nice as out of an ice cream maker - it comes out like really nice mr whippy style ice cream. Ice cream makers don't actually take up kitchen space - the bulk of it is the bowl which lives in the freezer.

BIWItheBold Fri 25-May-12 12:27:04

You haven't seen my kitchen ...

Nor do I have much freezer space!

FiddleDeFat Thu 31-May-12 22:04:18

Scotch Eggs (Posted by misspinkpanther on the pig2twig forums)

(Makes 5)
500g of good quality sausage meat
5 hard bolied eggs
100g grated parmesan cheese
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon paprika
Knob of butter, melted in the microwave, in a shallow bowl

1 - combine the parmesan cheese and dried herbs in a mixing bowl.
2 - divide the sausage meat into 5 equal pieces, flatten each one out until it's just bigger than the palm of your hand to make a pattie shape. This is a bit messy as I didn't use flour, but it's do-able.
3 - put a hard bolied egg into each sausage meat pattie and close it round the egg. Roll the sausage/egg in your palms to make a nice egg-shape and make sure the sausage meat covers the egg all over.
4 - dip the sausage/egg gently into the bowl of melted butter and roll around so it is covered.
5 - put the sausage/egg into the bowl of parmesan and herbs and roll gently around, making sure the whole thing is well covered with the topping.
6 - put the scotch egg onto a baking sheet that is lined with foil (if you don't line the sheet it'll be very hard to clean off afterwards).
7 - when you've finished making the scotch eggs put them onto the middle shelf of the oven, at 180 degrees celsius/gas mark 4 and cook for 30 minutes until golden brown and crunchy looking.

The original recipe for the topping comes from Dana Carpender's book '500 low-carb recipes' and is called 'wonderful wings'

FiddleDeFat Thu 31-May-12 22:09:05

Alternative Scotch Eggs (Posted by Aubergine on the pig2twig forum)

My recipe is to line silicone muffin tray with sausagemeat (make it high as it shrinks on cooking; part-bake about 10 mins, then add usual muffin mix (for 4 sausage cases, I used 2 large eggs, dollop cream cheese, dollop cream, grated cheddar).
Continue cooking, then take them out of the muffin tray for last 5-10 mins, so bases can crisp.

Pandarose then tried it, but lined the muffin holes with sausagemeat, then instead of muffin mix, just cracked an egg into each sausage case.

Pictures here

There's recipe somewhere for scotch eggs with ground up pork scratchings for the coating. Oh yeah. <runs off to look>

heartstart Fri 01-Jun-12 19:39:51

Dh made this it is delicious and from Hugh fErnley whiting stall river cottage veg every day.

Cambodia wedding day dip

500g chestnut and or cup mushroom
1 tablespoon sunflower oil
1 small birds eye chilli finely chopped inc seeds
3 garlic cloves crushed
1 tablespoon curry powder or mild curry paste
2 tablespoons crunchy peanut butter
400ml coconut milk
Juice 1/2 lime dash of soy
Chopped coriander to garnish

Finely dice mushroom, or blitz in processor not too fine.

Heat oil in large frying pan and cook mushrooms til all liquid has evaporated stir briskly whilst cooking
Add chili and garlic and stir for one minute
Add curry powder/paste and peanut butter stir thoroughly then stir in coconut milk

Let it all bubble rapidly stir occasionally so doesn't stick until thick and reduced (approx 30 min)

Add lime juice and soy to taste

Serves 8 total carbs about 23g

Pinot, sorry I haven't been back sooner! Asked my mum about gluten free tips, she says it's worth investing in rice flour, and if you can find it, tapioca flour, if you do enjoy baking and cooking. Snacks are very expensive to buy, but she's taken to whipping up her own cakes, etc, so she still gets to have them. She says she is much more likely to stick to the diet if she can find alternatives for her to eat, rather than trying to go without- it's too easy to give in and have a binge if she doesn't have an alternative there. Once your set in the WOE, it hurts after a gluten binge!

The bread has also improved recently, and is much more eatable. The pie crusts, etc, don't go right- she's working on them now. She has a book by Phil whatever his name is, live with Fern Britton? Anyway, he has a gluten free book out, the recipes are mainly based on alternative flours- rice flour, potato flour and tapioca flour. But she does like to just try things herself.

here you are you little devil - keep losing this thread

AngeliqueHackney Sat 16-Jun-12 23:08:45

dear all, just joined mums net and have a bmi of 37 and starting golower system next week to kick me off, sorry for being thick but what does BIWI stand for and are these all coolass low card recipes for weight loss? thank you

Marking place for later reference!

Livelongandprosper Mon 18-Jun-12 09:16:55

Marking my place! Entering a dangerous phase of 'can't be bothered to cook' so will be looking at this often for inspiration.

Italian style turkey burgers

1)Pack of turkey mince
2)A couple of Sundried toms (these can be carby so watch out)
3)Dollop of pesto
4)Whatever other Italian seasonings you fancy
5)Salt and pepper
6)1 egg
7)Some ground almonds if you feel the mixture is too wet
8)Mozzarella balls

Mix ingredients no. 1-7 together.
Refrigerate for half an hour.
Put a mozzarella ball in middle of a handful of mixture and shape into something resembling a burger around the cheese.
Re refrigerate for a bit.

Oh and try to get a pesto that is made with pine nuts, not cashews as a lot of them are.

teaandthorazine Sat 23-Jun-12 13:01:42

Not exactly a recipe as such but...this is AMAZING grin.

1. Hardboil an egg.
2. Take it out of the pan and mash it in a cup or small bowl while it's still warm.
3. Add a dollop of Boursin.
4. Eat.
5. Consider repeating steps 1-4.

Oh. My. God.

BIWItheBold Sun 24-Jun-12 16:32:58


BIWItheBold Sun 24-Jun-12 16:36:35

Welcome, Angelique!

What we're posting here are our favourite low carb recipes - we're on the Bootcamp threads Here's the latest one , using low carbing as a way of losing weight.

You would be very welcome to join us on Bootcamp!

Krumbum Tue 26-Jun-12 00:34:53

Shakshouka, delicious Morrocan dish. Serves 2 or 3.
Fry 2 chopped onions til soft in olive oil
Add 2 cloves of chopped garlic
Add 2 chopped peppers cook til soft
Add 1 teaspoon of ground coriander seeds (and optionally 1 chopped chilli)
Add 400g of chopped tinned tomatoes or passata and carry on heating and stirring for 6 mins.
Crack an egg per person onto the top, allow it to cook/poach in the tomato.
Serve topped with lots of fresh chopped coriander and lots of crumbled feta.

hillyhilly Fri 29-Jun-12 19:43:13

marking my place, we're new to the low carb world but I love cooking and DH, who is the one that needs to lose weight, loves meat so it should be doable.

BIWItheBold Sat 30-Jun-12 13:09:08

Krumbum that sounds lovely, but it also sounds very carby - have you worked out how many carbs?

One way to cut them down would be to use shallots instead of onions - 3.3g carbs per 100g cf 7.9g for onions

hillyhilly Sun 01-Jul-12 22:23:40

I came on here looking for magic mushrooms recipe. Can anyone help?
I'm off to find out where I can buy shirotaki noodles

BIWItheBold Sun 01-Jul-12 22:52:32

hilly - the noodles I can help with! You can either buy them online here - this is one site, but there are loads if you Google shirataki

... or if you have an Asian supermarket near you. Make sure you buy the shirataki ones though. They are Japanese.

BIWItheBold Mon 02-Jul-12 21:08:06

Thai-Style Meatballs with Peanut Sauce (serves 4)

This is another one from the IPD recipe book:

1 small onion (I used 2 echalion/banana shallots instead)
1 clove of garlic crushed (I used 2 - I like my garlic!)
1 fat fresh red chilli
1 stick of lemongrass
stalks from a bunch of fresh coriander (I just used half of a packet - leaves and all)
juice of 1 lime
500g pork mince
1 rounded tablespoon peanut butter
1 heaped teaspoon unsweetened desiccated coconut
1 teaspoon fish sauce
2 teaspoons tamari soy sauce
groundnut oil for frying

- put the peeled onion, garlic, chilli, lemongrass, coriander and half the lime juice into a food processor and blitz to a paste
- add the mince and process again till it's all amalgamated
- leave in the fridge for a couple of hours (if you haven't got this time, leave it at room temperature for around 30 minutes)

- make the peanut sauce by mixing the peanut butter, remaining lime juice, coconut, fish sauce and tamari.
- add sufficient boiling water (about a tablespoon) to make a runny consistency
- leave to stand until the mince is ready to cook, then stir and add a little more water (it will thicken on standing)
(I like to heat this sauce, which will thicken it as well)

- make walnut-sized balls out of the mince mixture and then fry till browned and cooked through. (This will take around 10 minutes)

QueenStromba Mon 02-Jul-12 22:11:22

Thai spiced cauliflower and coconut soup

The spices are rough amounts - just add until you're happy with the flavour

700g cauliflower (use frozen - it's much cheaper than fresh)
1 can of coconut milk
1 can's worth of hot water
1/2 tsp cumin powder
1/2 tsp coriander powder
1-2 tsp chilli flakes
2 tbsp thai fish sauce
2-4 cloves of garlic (or one chunk of frozen garlic from the ethnic freezer section)
thumb sized piece of ginger grated (or one chunk of frozen ginger as above)
some lemongrass if you have it handy or some lime juice

1. Chuck everything in the pot and simmer until the cauliflower is cooked
2. Blend it in a blender
3. Taste it and put in more spices if desired - I kept putting in a tiny bit more of everything until I couldn't taste the cauliflower because my DP doesn't like it (I never told him there was cauliflower it in and I just asked him and he hadn't noticed it was in there)

BettySuarez Thu 05-Jul-12 11:38:23

Morning everyone, I'm looking for a low carb version of cocktail sauce to have with prawns. Have checked out the Hellmans jars but they seem a bit high.

Any good recipes? Trying to avoid artificial sweetners though so may prove nigh on impossible!

BIWItheBold Thu 05-Jul-12 14:05:01


In the first line of your post that is showing when I go to Threads I'm on, it says:

"Morning everyone, I'm looking for a low carb version of cock" ...


BIWItheBold Thu 05-Jul-12 14:06:33

<Puts serious head back on>

There are some mayonnaises that you can buy that are zero carb (although they tend to be expensive). Sainsbury sell one, in a little, squat jar.

Or you could make your own? If you have a blender it's really easy.

Or otherwise, make it with yoghurt. Chuck in a bit of tomato puree and some fresh lime juice.

BettySuarez Thu 05-Jul-12 14:59:37

Thanks BIWI grin - well you never know, we might attract more users to this thread yet!

Better not tell DH that cock is low carb too - I'll never hear the bloody end of it grin

BIWItheBold Thu 05-Jul-12 19:09:30


catinboots Fri 06-Jul-12 19:21:00

Betty - I just made Marie Rose sauce with full fat helmans, a tiny bit of tomato puree, a dash of wocester sauce and some lemon juice. Was lush.

BettySuarez Fri 06-Jul-12 19:55:04

Thanks catinboots that is brilliant smile

duende Sat 07-Jul-12 20:05:02

Low carb blueberry muffins
I made them today and they were lovely. My variation of a couple of recipes I found on the net:

A cup of soy flour
2TB flaxseed
1 ts baking powder
1 ts baking soda
Half a cup splenda
Ts cinnamon

Mix all dry ingredients, then add:
2 eggs
Small pot of double cream
I added a couple of tablespoons of coconut milk, only because i had some
Sme vanilla essence

Fold in blueberries

Fill muffin cases, bake 20 mins or so in 200 degree, or so ;)
Makes 10 normal size.

Id love a tried and tested cookie recipe, i am seriously missing "treats" at the moment.

newlark Sun 08-Jul-12 14:39:44

Have just discovered this thread and am very inspired - I'm veggie and there are some fab ideas here. I have been reducing carbs gently to use up the fridge contents and have been stocking up with eggs, cauliflower, different cheeses, veggie sausages, tofu, salads, milled flaxseed, greek yoghurt etc. Ground almonds, celeriac, aubergine and soya flour are on the shopping list after reading the above recipes grin.

catinboots Sun 08-Jul-12 18:41:45

I made Oopsie rolls this morning! Weird, but okay actually. With a tonne of butter they taste like an airy bread roll.

Am going to try and make a bacon roll with them tomorrow

ILoveStripeySocks Tue 10-Jul-12 19:02:25
sybilfaulty Tue 10-Jul-12 19:32:38

spicy pork on little gems

There is 1 tsp sugar in the recipe which I left out - still yum - but you could use splenda for the sweet and sour tinge.

ZimboMum Tue 10-Jul-12 20:00:52

Ooh yum, the courgette and also the spicy pork recipe both sound rather scrummy! Thanks!

BIWItheBold Tue 10-Jul-12 20:06:44

I've c+p the recipes so that it's a bit easier to reference:

Marinated Courgette with Mozzarella

4 medium courgettes (about 500g)
5 tablespoons extra virgin olive or rapeseed oil
1 large clove garlic, finely slivered
Finely grated zest of 1 lemon, plus a little juice
A handful of mint or basil, roughly torn
1 ball of buffalo mozzarella (about 125g), or other mild, soft cheese
Sea salt and freshly ground black pepper

Top and tail the courgettes, then cut them lengthways into thin slices, 1–2mm thick. Put them in a bowl with 2 tablespoons of the oil and use a pastry brush to get them all lightly coated.

Heat a large non-stick frying pan over a fairly high heat. Working in batches, sear the courgette slices for about 2 minutes on each side until tender and golden. Transfer them to a shallow dish.

Take the frying pan off the heat and let it cool down a bit. Add the remaining 3 tablespoons oil, the garlic and lemon zest. Heat very gently for a few minutes – the residual heat in the pan may be enough – you just want to take the raw edge off the garlic and infuse the flavours into the oil.
Pour the infused oil over the courgettes. Add some salt and pepper, a little squeeze of lemon juice and the mint or basil. Toss together, cover and leave for 1 hour at room temperature.

Serve with the torn mozzarella scattered over it.

(A River Cafe recipe)

BIWItheBold Tue 10-Jul-12 20:09:17

Spicy pork on little gem

My* take on the lovely Thai combo of highly seasoned pork with lettuce leaves. Use the freshest, sweetest, crispest lettuce leaves you can find. Serves four as a light meal or starter.

1 tbsp sunflower oil
2 shallots, finely chopped
300g minced pork
2 cloves garlic, peeled and grated
½ thumb-sized piece ginger (or galangal), peeled and grated
1 red chilli, deseeded and finely chopped
Juice and finely grated zest of 1 lime
1 tbsp Thai fish sauce
1 tsp sugar
2 little gem lettuce, leaves separated
1 small bunch coriander, picked
About 50g plain, unsalted peanuts, lightly toasted

Heat the oil in a wok or large frying pan over a medium heat, and fry the shallots gently for five minutes. Add the pork, turn up the heat and cook for five to 10 minutes, breaking up the meat with a spatula. Stop when the pork is cooked and taking on some colour, and any liquid it releases has been driven off.

Turn down the heat a little and add the garlic, ginger, chilli, lime zest, fish sauce and sugar. Cook, stirring, for two to three minutes, take off the heat and add a good squeeze of lime juice. Taste and add more fish sauce or lime juice if you like. Tip the pork into a bowl and take it (hot or at room temperature) to the table with the lettuce, coriander and peanuts alongside. To eat, spoon some pork on to a lettuce leaf, scatter with a few peanuts and coriander leaves, roll up and tuck in.

*Another Hugh F-W recipe

BIWItheBold Tue 10-Jul-12 20:09:52

Sorry - the courgette recipe is a River Cottage recipe, not a River Cafe one blush

sybilfaulty Wed 11-Jul-12 06:55:09

Thanks for the BIWI. I'm embarrassed that I couldn't make it C and P. How did you do it ?


Luddite of SE London

BIWItheBold Wed 11-Jul-12 10:43:16

Um. I just put the cursor over the text, highlighted it, copied and pasted it!

sybilfaulty Wed 11-Jul-12 12:02:55

Damn, why doesn't it work when I do it? I suspect user error.....

BIWItheBold Wed 11-Jul-12 15:30:26


ILoveStripeySocks Sun 15-Jul-12 10:24:50

A few more recipes I have tried the last few days ... click the links if you would like to see photos

creamy garlic mushrooms

Serves 2

3 crushed garlic cloves
12 mushrooms chopped (I used chestnut, you could use any though)
Knob of butter
Splash of sherry (or white wine)
Half a carton of double cream
Parsley, to serve

Melt the butter in a pan, and add the garlic. Cook for a minute or 2, letting it cook but not colour. Add the mushrooms and stif fry for about 5 minutes. Add the sherry and let it simmer & reduce down. Add the cream, and let it warm through, stirring to mix all the flavours. Sprinkle with parsley & serve.

ILoveStripeySocks Sun 15-Jul-12 10:25:39

marinated cucumber

1 medium cucumber
Tablespoon bunch fresh mint
Tablespoon olive oil
Teaspoon cider vinegar
Salt & pepper to season

Top & tail the cucumber, then peel. Chop in half, then slice those into halves lengthways. Chop into chunky half-moons. Mix the olive oil, vinegar & mint, and add the cucumber. Thoroughly mix, season & leave to marinate for 30 minutes. Stir again then serve.

ILoveStripeySocks Sun 15-Jul-12 10:27:06

Obvioulsy serve this without the rice, which is what I did for my portion.

pork stroganoff

2 tbsp vegetable oil
200 g trimmed pork cut into strips
1 bay leaf
30 g butter
1 onion, thinly sliced
100 g button mushrooms, sliced
1/2 tsp smoked paprika
100 ml soured cream
1 lemon, juice only
1 tbsp chopped parsley
sea salt and freshly ground black pepper

1. Heat the vegetable oil in a heavy bottomed non-stick frying pan until smoking. Season the meat and place in the pan, along with a bay leaf.

2. Fry quickly, stirring briskly until lightly browned. Remove with a slotted spoon to a plate and set aside.

3. Add half the butter to the pan and soften the onion on a low heat - about 3-4 minutes. Add the remaining butter to the pan and, when it has melted, add the mushrooms and paprika and fry for a further 2 minutes, until softened. Remove from the pan and add to the pork.

4. Spoon the soured cream into the frying pan and warm through. Tip the pork, onions and mushrooms back into the pan, bring the mixture to a simmer, and simmer for 10-15 minutes, until creamy. Stir in the lemon juice and parsley, and season to taste.

BIWI Sun 15-Jul-12 10:54:47

Those look lovely, ILSS - especially the pork one. What cut of pork did you use/do you think would work best?

ILoveStripeySocks Sun 15-Jul-12 12:00:45

I used shoulder steaks, as they were cheap & had lovely fat on them grin Tenderloin is probably the best though.

catinboots Sun 15-Jul-12 12:39:00

I bought some Shirataki noodles and rice from Amazon this week.

They look weird. They come in fluid-filled plastic pouches hmm

Haven't tried yet but will report back

(they were fecking expensive too)

BIWI Sun 15-Jul-12 12:46:06

cat - when you cut the packet open, be prepared for quite a strong fishy smell. But don't despair and chuck them - once you have rinsed them, and cooked them, there is no fishy taste. They simply absorb the flavours of whatever you're cooking with them.

I haven't tried the rice, so will be interested to see how you get on.

Yes the fishy smell is a bit off putting but they are actually flavourless. Agree they are pricey for what they are. Used them once in place of spaghetti and they sort of satisfy that twirly feeling of eating long pasta. But I haven't had them since. Be interested to l know what the rice is like as DH does miss that.

EggsOvaryZee Tue 17-Jul-12 12:00:10

I have no recipies to post, but found this via another thread.
This may sound a bit 'sucky', but seriously, can I just THANK YOU ALL.
and, as for BIWI - when is your book coming out?! If you haven't wrriten one, please do so soon....!
I don't have internet at home so only access MN/net at work for about 30 mins a day.
I'm seriously impressed with the effort and comaderie (sp?!) that you ladies are giving out.
I especially appreciate the cutting and pasting of the recipies since my intention this week when I have the office to myself is to hover by the printer and print out the entire 10 pages here!
So, if I don't have to click on additional lionks then that's like a freebie recipie book for me - whoo-hoo!
And, from another suggestion, I've just ordered John Britta's book from the library, but they didn't have any Julia Ross's...

Thank you all, I bow to ya and am tres grateful. grin

EggsOvaryZee Tue 17-Jul-12 12:28:51

Could I just ask please, I've just found out my supermarket stocks The Saucy Fish Co fish. They look wonderful. It seems to just be fish fillets vacum packed, not totally a 'ready meal' IYSWIM. There is a sauce in there but it's in a seperate pouch attached, so you wouldn't have to have it.
These are the same price as me going to the fishmongers and buying - so would any of you know if these would be acceptable to eat? I do like fish though I'm not too keen on preparing it myself.

Is there an 'amount' per 100g of 'carbs' that I should be looking at if I am going to be a slattern not going to cook everything from scratch?

I'm thinking of using/having these (tuna, sea bass, haddock) 3 x a week and then cooking the rest of the time but wouldn't want to get started all wrong...

BIWI Tue 17-Jul-12 12:52:08

Fish is perfect, Eggs. I have seen that brand, but not really looked at the sauces they have with them. Just check the carbs. There's no especial set limit, but anything under 4/5g carbs per 100g shouldn't be too bad. Remember that you're really aiming to get most of your carbs from veg/salad.

If you're doing Bootcamp, there's no set daily guideline for carbs per day either.

And thank you for the compliments! blush

MyLifeIsStillChaotic Wed 18-Jul-12 09:49:32

Message withdrawn at poster's request.

SharonGless Wed 18-Jul-12 21:53:45

Parmesan grilled Plaice

2lbs plaice or other white fish fillets
2 tablespoons lemon juice
1/2 cup Parmesan
1/4 butter
3 tablespoons mayonnaise
3 spring onions- chopped
Salt to taste

Brush fish with lemon juice and grill for 5-6 mins depending on thickness

Mix rest of ingredients together

Remove fish from grill and spread on Parmesan topping
Grill for a further mill or until cheese is bubbling


catinboots Tue 24-Jul-12 19:28:33

I just made Thai chicken noodle soup. Yum yum.

1 chicken carcass
Packet Shirataki (yam) noodles
Small carton coconut milk
1 red chilli (I used a dry one)
1 tsp turmeric
Juice of 1/2 lime
Pak Choi (optional)

1. Pick all the chicken off the caracass and put to one side.

2. Boil carcass for 3-4 hours to make stock. Sieve.

3. Open and was noodles Add to stock.

4. Add coconut milk and the chicken pieces.

5. Add grated ginger to taste and 1 diced chilli

6. Add juice of 1/2 a lime and 1tsp tumeric.

7. Leave to simmer for 3-4 minutes.

8. Add shredded Pak Choi (or beansprouts??) just before serving.

Has made about 3 large portions.

Courgette Fritters

3 good sized courgettes
2 tsp salt
1/2 pack of feta cheese (or any cheese of your choice)
2 eggs
1/4 cup ground flax (optional, it helps the fritters stay together but they work just fine without)
Tblsp chopped herbs (I like basil with feta and sage with cheddar. Anything you fancy is fine and dried herbs work well too, just reduce the quantity if you use them)
Ground black pepper
Fat for frying

Coarsely grate the courgette, place in bowl and mix in the salt. Put aside for approx 20 minutes for the salt to draw out the liquid from the courgette.

Line a sieve or similar with a muslin type cloth, I use a clean teatowel. Put the courgette into the sieve, then gather the cloth up around it and squeeze out as much liquid as you can with your hands.

In a bowl mash together the cheese, herbs, flax (if using) and pepper. Add the eggs and courgette and mix thoroughly.

Heat a generous amount of cooking fat in a frying pan and cook spoonfuls of the mixture, flipping when the bottoms are a nice golden brown. Press down with a spatula to flatten the fritters and cook until the second side is done. Continue until all the mixture is used up. I usually make eleven but you can adjust the size of your fritters to suit.

Serve with everything from roast dinners to Full English breakfasts.

catinboots Tue 24-Jul-12 21:34:25

Ooh thanks whip.

I've got loads of courgettes in the garden. Will try tomorrow

ILoveStripeySocks Mon 06-Aug-12 08:07:34

Smoked Sausage Stroganoff

Visit the link to see pics.

I know we should be avoiding processed meats, but sometimes my budget doesnt stretch that far sad Plus the kids loved this, so its a nice cheap dinner for all of us.

Serves 1 adult, 2 children

1 smoked sausage ring, sliced 1 cm thick
1 onion, chopped
10 button mushrooms, sliced
Oil or butter for frying
150ml soured cream
Fresh parsley to garnish

Heat the oil/butter and fry the onion, mushrooms & sausage together until softened and golden. Add the soured cream and let simmer for 3 minutes. Add a little bit of water if it is too thick or not saucy enough. Serve with rice or pasta, and garnish with parsley.

ILoveStripeySocks Mon 06-Aug-12 08:09:45

One pan duck & savoy cabbage

Leave off the balsamic dressing if you wish, I did have a small drizzle though!

2 duck breasts
1 tsp black peppercorns , crushed
3 rashers smoked streaky bacon , chopped
1 Savoy cabbage , trimmed, quartered, cored and finely sliced
1 tbsp balsamic vinegar
2 tbsp olive oil

Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins.Remove the duck from the pan, then turn up the heat.

Fry the bacon until crisp, then add the cabbage. Cook for 1 min, add a splash of water, then fry for 2 mins, just until the cabbage is wilted. While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil. To serve, carve the duck breast into slices. Drizzle over the dressing and serve.

ILoveStripeySocks Mon 06-Aug-12 08:11:07

Pork medallions in sage & onion sauce

I served potatoes with DHs portion, I had mine with green beans.

Serves 2

1 pork tenderloin
1 tablespoon olive oi1
1 teaspoons butter
1 onion, sliced
100g button mushrooms, halved
1 garlic clove, minced
200ml chicken stock
Pinch of dried sage
Salt & Pepper to season
Chopped parsley to garnish

Slice tenderloin into 1/2-in-thick medallions. In a frying pan, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. In same pan melt the butter. Add the onion, mushrooms and garlic; saute for 1 minute. Add the stock and salt and pepper. Bring to a boil; cook and stir for a few minutes to reduce slightly.
Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes. Garnish with parsley if desired.

ILoveStripeySocks Mon 06-Aug-12 08:12:36

Creamy chicken masala

Obviously leave the rice/naan bread out and serve with other veg.

4 boneless, skinless chicken thighs , cubed(or use breastmeat)
3cm piece fresh root ginger , peeled and chopped
2 garlic cloves , chopped
1 tsp mild chilli powder
2 tbsp fresh coriander , chopped
juice of 1 lime
2 tbsp vegetable oil
1 onion
1 red chilli
1 tsp ground turmeric
284ml carton double cream
juice of ½ lemon

Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice.

ILoveStripeySocks Mon 06-Aug-12 08:13:08

I also swapped veg oil for butter/olive oil.

TeamGBIWI Mon 06-Aug-12 08:49:31

Lovely recipes, ILoveStripeySocks - the duck one, especially, sounds great.

One tip - replace the onions with shallots; they are only 3.3g carbs per 100g compared with 7.9g for onions. If you can get hold of banana/echalion shallots, they are a bit easier to peel than the small, round ones.

emmak86 Thu 09-Aug-12 18:05:54

Ive just rediscivered this thread in my favourite...thought id lost it!!

some of theses recipes look so nice ! especially the duck breasts wink

emmak86 Thu 16-Aug-12 19:51:02

my LC shepherds pie (makes 2 portions)

For the topping:

Bottom half os a butternut squash
black pepper
1 large/ 2 small carrots
butter (however much youd like)

Meat mix:

Beef mince (1 small pack or half a bigger pack)
2 mushrooms
1 slice of bacon
half an onion
1 small carrot
gravy ( i used a small amount)
dash of worcestershire sauce

I cooked the meat mince in the oven first for 1 hour 30 on 180.
i let that cool.
Then i added the mash on top and grated some plenty of cheddar over.
I then cooked in the oven on 180 for about 35 mins.


halfthesize Tue 28-Aug-12 19:02:45

My creamy garlic mushrooms.

Slice up a medium size pack of mushrooms
Fry off in butter
Once cooked stir in a whole pack of garlic Boursin

Serve on a bed of water cress.
Its quick easy and tastes great. Also looks fab for a dinner party x

Low carb satay sauce

You'll need:

1tbsp olive oil
1 small onion/ shallot finely chopped
1 garlic clove crushed
1 heaped tablespoon crunchy peanut butter ( i used sunpat but if you can find a lower carb one go for it!)
1 tsp soy sauce
5tbsp boiling water
Juice of 1 small lime
4tsp chilli flakes
3tsp splenda/ sugar replacement.

I used my fitness pal to do the calorie and carb count for above ingredients:

221 cal and 11.8g carbs.
This sauce for me has made two lots!

* Heat the oil in a pan and add the onions.
*cook till softened then stir in the garlic
* add the rest of ingredients and let simmer for 3 mins.

Obviously you can adapt the spiciness/ thickness of the sauce.. Just bare in mind the calories and carbs will change! smile

BIWI Wed 05-Sep-12 11:26:15

Brilliant! When you say it's made two lots, what do you mean? Do you mean enough for two people? (Just trying to work out how many carbs per serving)

Yes two people or enough to cover two chicken breasts...

So for 1 serving: 110.5 cal and 5.9 carbs

BIWI Wed 05-Sep-12 12:21:53

That's probably too carby for Bootcamp, but good to have for Bootcamp Light/Maintenance if ever I get there

Is it really :O ive had it for lunch!! Does it make a difference if i dont snack in between meals... Plus i missed breakfast, so shouldnt i b ok?? X

BIWI Wed 05-Sep-12 16:28:16

What other carbs have you had/are you planning to have today?

Ive had friuut juice diluted.. Half the satay sauce with one chicken breast and some little gem, grated parmesan and one slice of salami.. Thats it so far!

Not sure about dinner yet x

BIWI Wed 05-Sep-12 18:12:56

Fruit juice?! That's way too carby! How much did you have?

BIWI Wed 05-Sep-12 18:14:01

Yes not pure juice the juice you dilute. Im aware its very sugary but i dont drink water coffee tea or milk so theres not much left for me to deink other than fizzydrinks and im cutting that out x

BIWI Wed 05-Sep-12 18:47:49

You mean squash? Which kind? They can still be very sugary/full of carbs. Can you not drink fizzy water instead? That's all I drink! To be honest, you would be better off drinking fizzy diet drinks (from a carb perspective)

I was having way too much coke.. So iv had to cut it out near enough altogether.
We normally have robinsons, no added sugar apple and blackcurrant or ribena.. I thought fizzy water ha such as much sugar in as the cordial.. I do like the flavoured waters smile

BIWI Wed 05-Sep-12 19:40:33

Not flavoured stuff, just ordinary fizzy water.

BIWI Thu 06-Sep-12 22:02:38

Slow-Cooked Coconut Ginger Pork


A large cut of pork is slow cooked until tender and infused with the spicy, aromatic flavor of ginger, garlic and coconut milk. Salty, savory pork fat drips off the roast as it cooks, swirling with the ginger-scented coconut milk to create an incredibly flavourful broth. When coconut milk cooks for hours it loses its milky quality and looks more like coconut oil. Still, it adds a creamy richness to the broth and seeps into the meat, giving it a slightly sweet flavor.

Unless you’re feeding a large group, meals from a slow cooker typically provide leftovers for days. On the first night, serve the succulent pork and rich broth in bowls filled with raw shredded cabbage or steamed cauliflower rice. The next day, shred the meat over a salad. After that, add the meat to a stir-fry or omelet or eat it cold straight out of the refrigerator. Anyway you serve it, you’re going to love it.

Servings: 6-8


3 to 4 pound boneless pork butt/shoulder roast
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
2-inch piece of ginger, peeled and thinly sliced
4 cloves of garlic, finely chopped
1 onion, peeled and cut into 8 chunks
1/2 can of coconut milk
Lime wedges for garnish

Mix together the coriander, cumin, salt and pepper. Use your fingers to rub the seasonings all over the roast.

Place the meat in a slow cooker and surround with onions, garlic, ginger and the half can of coconut milk.

The roast will give off moisture and fat while cooking, doubling or tripling the amount of broth by the time the roast is ready.

Cover the slow cooker and cook on high for 5 to 6 hours or on low for 8 to 10 hours. Although both cooking temperatures give delicious results, meat cooked on low will be the most tender.

I used coconut cream because I had bought this mistakenly. For a small joint (1kg) I used the whole carton. I also added the juice of a lime, a chopped red chilli and some chopped coriander.

TellMeLater Fri 07-Sep-12 11:38:59

Ginger pork looks good BIWI

Here's the links to the cream cheese pancakes and the cinnamon crunch cereal - the easiest method for rolling the cereal thinly, is to roll it between parchment paper.

BIWI Fri 07-Sep-12 12:01:38

I should also say, re the pork, I also substituted shallots for the onion - 2 large banana shallots instead of the one onion

BIWI Sat 08-Sep-12 13:37:54

Spanish Chicken (adapted from the Idiot Proof Diet Recipe Book)

olive oil for frying
4 skinless chicken breasts, each cut into 3 slices
100g shallots, sliced (this will be roughly 2 banana/echalion shallots)
Sainsbury's Taste The Difference Lincolnshire Pork Sausages (six, cut in half)
225g chorizo sausage
160g red pepper (a large red pepper)
1 tablespoon paprika
Sainsbury's Basics carton of chopped tomatoes

Heat the oil in a large saucepan or casserole dish, and fry the shallots until golden; season with salt and black pepper
Add the sausages and brown, then add the chicken to brown
Chop/slice the chorizo into bite-sized chunks/slices and add to the pan along with the sliced red pepper, the paprika and the chopped tomatoes; add about half a carton of water as well
Bring to the boil, turn the heat down and cook for around 30 minutes until everything is tender. Because I used chicken breasts, you don't need to cook for too long as they will dry out.

I couldn't find a carb count for the chorizo that I used, so this is based on a generic carb count for paprika.

But on the basis of the ingredients above, this lot comes to 45g carbs for the whole thing. I reckon it would easily feed 6 people, in which case, it would be 7g carbs per serving.

Medal Sun 09-Sep-12 20:33:15

BIWI, can you please post your lamb breast in slow cooker recipe here as I can't find it on the main thread. Thank you!

BIWI Sun 09-Sep-12 20:43:10

Season the meat generously with sea salt and black pepper
Heat a small amount of oil in a frying pan and then brown the meat on all sides
Put into the slow cooker and cook for around 6-8 hours

That's it!

Easy peasy and absolutely fabulous

Medal Mon 10-Sep-12 09:26:01

Thank you grin. Shall defo be giving that a go!

BIWI Tue 11-Sep-12 20:36:34

Celeriac Boulangere

I made this tonight, and it was lovely!

600g celeriac (1 large celeriac) peeled
250g shallots (about 3 large banana/echalion shallots)
chicken stock - about half litre* ( I used this, but any chicken stock would work
3-4 cloves garlic
sea salt and black pepper
grated mature cheddar (gruyere would be nice, but I only had cheddar!)

Cut the celeriac into chunks, and then slice the chunks. (If you have a food processor, use the fattest slicing blade)
Peel and slice the shallots
Mix the shallots and celeriac together in a reasonably shallow casserole/baking dish
Crush the garlic and mix into the celeriac/shallots, along with a good seasoning of black pepper and sea salt
Pour the stock into the dish, then cover with foil/a lid and bake on a medium heat for around half an hour; take the foil/lid off and bake for another half an hour, so that the stock reduces - just make sure it doesn't burn on top.
When it's sufficiently dry/cooked through, top the dish with plenty of grated cheese and bake again until the cheese is browned.

* I found that using the whole amount of stock was too much - 3/4 of this amount would probably have been better. I had to put the dish in the microwave on high for 10 minutes to boil the excess off, and it was still a bit too liquidy when I served it - although it tasted lovely!

Serves 6 easily

23g in total.

BIWI Tue 11-Sep-12 20:37:05

23g of carbs in total.

Salbertina Wed 12-Sep-12 07:14:04

Low Carb Fish pie:

Hake/cod chopped
Smoked salmon chopped
2 courgettes chopped
Several mushrooms chopped
Lots of garlic
2 beaten eggs
A little flaxmeal -optional
Generous amount of olive oil, cream
Swish of lemon juice and white wine
Little grated cheese- Parmesan or gruyere
Rosemary, bay leave, nutmeg, pepper & salt to season

Put in casserole dish in preheated oven (180c) for about 20-30 mins

Serve w fresh rocket/spinach leaves

V v tasty- Dh doesn't 'do' fish but had 5 helpings!

BIWI Wed 12-Sep-12 08:03:31

Can you give us an idea of the quantities you used, Salbertina? And what do you do - do you just mix it all together and pile it in the casserole dish?

Sounds lovely though!

Salbertina Wed 12-Sep-12 10:03:18


Yes, was supervising hmk, feeding pets at the time so just chucked it all in together, super-easy.
As for quantities, packet gone in recycling today, but a healthy serving for 2 of main fish( sorry no real idea, 200-400g?), supplemented by salmon scraps- probably about 100g worth. Main thing for me is a) v easy b) good for using up leftovers
Should have made roughly 4 portions but as I said, we ate it all up, gluttons blush
At least of the low-carb kind!

captainmummy Sat 15-Sep-12 11:18:30

Thought I'd post this in the right place -

Spiced Butternut

basically boil the peeled cubed squash with a bayleaf and some turmeric, curry powder and a star anise (if you have one, i never do). Fry some chopped onion (or shallot) in butter and oil with ground coriander, garlic and ginger. Drain squash (leave a bit of liquid) remove whole spices and mash slightly. Pour the butter over and mix a bit. I used to serve as a vegetable at curry evenings but can eat it all by itself all by myself....

captainmummy the spiced butternut sounds delish...a good alternative to a bombay potato :D

captainmummy Fri 21-Sep-12 17:13:56

Thanks PrincessS - not really Bombay Pots as no tomato, but yummy in it's own right!

Having Italian Fish Stew tonight -

Chop onion/shallot and a bulb of fennel and sweat in oil. Add tin tomatoes and some stock, and a lemon cut into 4 thick slices and simmer till thick. Add white fish cut into chunks and simmer til cooked, stir in a few leaves of basil.

Serves 2 greedy people.

I used to serve with crusty bread or mash but it's nice on it's own too. (Am using up leftover mashed swede tonight but don't know if I would recommend that!)

TellMeLater Sat 22-Sep-12 16:44:40

Not for Bootcamping but this chocolate cake is too good to go missing so I'm recording it here, for the next time I need a quick lowish carb pudding! 8g carbs per portion.


1oz or 1/4 cup ground almonds
1 tablespoon cocoa powder - unsweetened
1/4 teaspoon baking powder
1 tablespoon Truvia
2 tablespoons butter
7 squares 85% cocoa green & blacks
1 egg

Mix the ground almonds, cocoa, baking powder and Truvia, try to get rid of the lumps of almonds. Melt butter and choc together in microwave, add to the almond misture, then add an egg and mix well. I taste mine for sweetness. I put mine in a small pudding bowl - a ramekin might work. Cover with cling film and vent by cutting a small slit in center. Microwave on HIGH 1 minute until set but still a little moist on top. I did mine for 1 minute then 20 seconds followed by another 20. Cool slightly and serve warm topped with double cream.

Makes 2 servings
Can be frozen

TellMeLater Sat 22-Sep-12 17:17:39

And I did one for the dcs using 2 tbsp of sugar rather than sweetener - micro'd for 1min 20secs - they said it was like a chocolate fondant!

middleagedspread Mon 24-Sep-12 13:34:37

Hi. I've just been told about this great thread.
I feel inspired by all the recipes, thank you

My own favourite is Chicken Cordon Bleu
Chicken breast, bashed flatter (cover with clingfilm & use rolling pin)
Place piece of prosciutto, then slice of gruyere over chicken
Roll up & secure with wooden sticky thing
Roll in beaten egg & grated parmisan

Oven for 180* for 40 mins.

TellMeLater Tue 25-Sep-12 07:22:24

Just discovered this most amazing low carb recipe forum, recipes are interesting and packed with flavours and what's more they have photos - I love to see photos of the food I'm about to cook, I eat with my eyes wink. Can you tell I'm excited...I love food!

Low Carb & Paleo Cooking in Style

I'm trying this recipe from the site at the weekend. It looks good doesn't it?

Bubble and Leek

1/4 thinly sliced leek
1 1/2 cups sliced cabbage
Salt and pepper
1/4t smoked paprika
1 egg
1/4 cup cheese chunks
Rasher of cooked chopped bacon

Soften cabbage and leek in microwave a couple of minutes.
Let cool a little, mix through an egg, s&p, smoked paprika (my spice of the moment) bacon and chunks of cheese.
Press in to an oiled 4" ring (or oiled or lined muffin tin)
Bake at 190 for 30 mins.
Cover after 10-15 mins so it doesn't burn
Serve topped with fried or poached egg if desired

TellMeLater Tue 25-Sep-12 10:50:15

Another one - BIWI don't shout it contains Stevia - you could omit though smile

You remember me banging on about the cream cheese pancakes from the blog "I Breathe..." well this is the tweaked version and it's the difference between crepe-like -would also work for lasagna sheets, or a tortilla wrap and proper fluffy pancake....these are the proper fluffy pancake! If you want to make the crepe-like version just leave out the coconut flour and the baking powder (and change the flavourings for savoury)

Fluffy pancakes

2 eggs
50g cream cheese

1tsp cinnamon - to taste
Capful of vanilla extract - to taste
7 drops of stevia extract (to taste)

1 tbsp coconut flour
1/4 tsp baking powder

Whizz the eggs and cheese together using a stick blender or food processor, add
flavourings - stevia/cinnamon/vanilla whizz again, then add coconut flour and baking powder, whizz again.

Melt some coconut oil or butter in a non stick pan - med to high heat, spoon mixture into drop scone sizes - they are easier to handle.
Serve with strawberries mixed with one of the following cream cheese/double cream/total yoghurt/mascarpone or eat with some butter spread over the top - they are so like proper pancakes it will amaze you.

Coconut flour has 10carbs per 100g but 9 of these are fibre, so dont be concerned it's fine to use in a low carb diet, as explained by mark sissons

Coconut Flour

BIWI Tue 25-Sep-12 10:56:30

Oh that sounds fab - and without the stevia would make a great savoury pancake, wouldn't it? Where do you buy coconut flour?

TellMeLater Tue 25-Sep-12 11:02:49

I bought the coconut flour at my local health food shop ages ago and was scared to use it because it was so carby, but after my experience this morning with the pancakes, I'm go to do more experiments and try to make some bread.

I'm sure you can buy it online though, the one I bought was Tiana organic coconut flour - cost £5.99.

MarshaBrady Thu 27-Sep-12 21:36:42

Oh fab, recipes. I need some more ideas, thanks.

ForSaletotheHighestBidder Fri 28-Sep-12 07:06:30

Marking place.

BigStickBIWI Fri 28-Sep-12 10:33:29

Pork Vindaloo (serves 4)

Adapted from a recipe in: "Curry" (various authors) published by Dorling Kindersley). Although it is called vindaloo, you can see from the quantity of chilli that it won't be that hot - and you can increase/decrease the amount of chilli to suit your taste anyway.


900g/2lb boned pork, cut into 5cm/2inch cubes
4 tbsp vegetable oil
5 garlic cloves, finely chopped
200g/8oz shallots (about 4 echalion/banana shallots)
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
1/2 teaspoon tomato puree
350g/14oz tomatoes, chopped (about 3 average-size tomatoes)
3 tablespoons cider vinegar
pinch of crushed black peppercorns
1 tablespoon chopped coriander leaves

Spice Paste

1 teaspoon cumin seeds
4 cardamom pods
4 cloves
2.5cm/1inch cinnamon stick
5 black peppercorns
1 green chilli, chopped
2.5cm/1inch piece fresh root ginger, peeled and chopped
4 garlic cloves, peeled
3 tablespoons lemon juice


Make the spice paste - grind the cumin, cardamom, cloves, cinnamon and peppercorns in a clean coffee grinder or spice mill into a fine powder. Blend the spice powder with the green chilli, ginger, garlic and lemon juice in a food processor to make a fine paste. I do this all together in my mini food processor - I have never managed getting it into a fine powder, but it's easier and tastes just as yummy

Mix the pork with the spice paste in a large bowl. Cover with cling film and leave to marinate in a cool place for 1.5 hours I sometimes do this the day before I'm going to cook it, and leave it in the fridge

Heat the oil in a frying pan, add the garlic and saute for 1 minute. Add the shallots and cook until they are golden, stirring occasionally. Add the turmeric, chilli powder, tomato puree, chopped tomatoes and vinegar and stir well

Add the marinated pork and salt to taste. Cook for 10 minutes, stirring occasionally. Pour in 275ml/9fl oz water and bring to the boil, then reduce the heat and simmer for 30 minutes or until the meat is cooked through and the sauce is thick this works well in the slow cooker as well

Add the black pepper, then serve hot, garnished with the chopped coriander

BigStickBIWI Fri 28-Sep-12 10:38:52

I tried to work out how many carbs, but can't find out how many carbs would be in the tomato puree (although as it's a small quantity I'm guessing it would be negligible).

My best calculation is that this probably has around 25-30g carbs for the whole thing, so would only be around 6-8g carbs per person.

vnmum Fri 28-Sep-12 18:23:50

Non- grilled chicken (or beef) tikka masala cooked in slow cooker - bootcamp light, serves 4

1 small sprig fresh mint
1 onion, quartered
1 lge garlic clove, halved
1cm/half inch peice fresh root ginger, peeled and chopped
1 chilli, deseeded, roughly chopped
juice of 1 lime
2 tbsp tomato puree
1 tbsp paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp salt
1 tbsp oil
200ml/1 cup thick crreamy plain yoghurt
700g chicken breast, diced (or meat of your choice)
2 tbsp ground almonds
2 tbsp double cream

strip mint leaves of stalk. put mint leaves, onion, garlic, ginger and chilli in a hand blender and blitz until a rough paste.

add lime juice, tomato puree, all ground spices and salt. whizz till mixed

heat oil in a pan, add paste and fry for 1 minute. stir in yoghurt and bring to the boil.

put chicken in slow cooker and pour over the sauce. stir well. cover and cook on high for 3 hours or low for 6 hours (mine is a large oval cooker and it was done after 5 hours)

stir in the almonds and cream. taste and re season if needed. ( I added more cream to our tastes)

Jacaqueen Sat 29-Sep-12 08:50:23

Just reaquinting myself with this thread before Monday.

One thing is for sure, we ain't gonna starve!

cathyandclaire Sat 29-Sep-12 09:01:16

Mmmm those curries sound yummy...marking my place on this thread in preparation for Monday

BigStickBIWI Sat 29-Sep-12 10:42:34

hmm I've just checked the packet of coconut flour I bought, and it's much higher in carbs - 21.7g per 100g. Yet it is pure coconut - no other ingredients.

A tablespoon would be about 25g, so I suppose 5.4g carbs for the recipe isn't too bad. How many pancakes does that quantity make, vnmum?

TellMeLater Sat 29-Sep-12 12:08:08

It makes 4-5 pancakes - think that includes the fibre count and coconut is very high in fibre - probably around 10g/100g - you need the net carb value.

BigStickBIWI Sat 29-Sep-12 12:10:19

I thought we didn't do that for British labels? Thought that was American?

Anyway, it still sounds low enough if it makes that many - I will have to give them a go.

TellMeLater Sat 29-Sep-12 12:10:19

I made loads and had some later toasted with butter, that was heavenly. I'm going to freeze some, to be nuked or toasted in the morning for a quick breakfast.

TellMeLater Sat 29-Sep-12 12:22:45

I know but the carb value seems very high and there is no mention of fibre on the label and elsewhere on the net it suggests the carb value is lower. Will investigate further.

just marking my place and meal planning for Monday!

Shagmundfreud Sat 29-Sep-12 20:50:11

Thai salmon

One large salmon fillet
1 clove of garlic - minced
Tablespoon coconut oil
3x5cm bit of coconut cream (from a block)
Teaspoon fish sauce
Heaped teaspoon (or to taste) green curry paste
Fresh coriander

Heat over to 180 degrees

Crack coconut cream in oil in frying pan. Fry garlic for a few seconds then add curry paste. Fry for a minute. Add fish sauce. Loosen with a couple of tablespoons of water.

Put fish fillet on large piece of foil on oven tray. Pour sauce over. Seal foil by turning edges over - foil should be loose so fish steams.

In oven for about 15 minutes. Check if cooked. Sprinkle with coriander.

Serve with sliced cucumber dressed with a tablespoon of sushi seasoning.


(Don't know how many carbs but under 5 I think. Can reduce further by using rice vinegar with salt instead of sushi seasoning which has a bit of sugar in it)

TellMeLater Sun 30-Sep-12 08:57:16

On the coconut flour - I think it really is 21g carbs per 100g but the key is that you use a lot less than normal flour and therefore carbs are still low. Maybe not for bootcamp though but a useful ingredient to use occasionally.

Pufflemum Tue 02-Oct-12 07:34:11

Wow some really inspiring recipes here. I will use them to menu plan later. Last night I had bolignaise with cauliflower rice, it's was ok but not delicious.

teaandthorazine Tue 02-Oct-12 07:43:07

Pufflemum, if it helps I usually have my bolognaise with very finely shredded steamed cabbage - or on it's own with a good handful of cheese on top! But the cabbage gives that 'spaghetti-ish' texture if you need it.

After a while you won't miss it though. I can't eat pasta at all now, after it being a staple food pre-low-carb. It tastes weird and claggy to me now!

Im another who cant eat pasta. I made bolognaise last night and the rest of the family had it with pasta. I had mine with brocolli and cauliflower. I really dont miss pasta at all.

TellMeLater Tue 02-Oct-12 10:08:58

Spaghetti squash is a good substitute for pasta, cauliflower rise is better with curries, imo.

ForSaletotheHighestBidder Tue 02-Oct-12 15:23:36

Pork mince recipe as requested on chat thread. Not a proper recipe as such, kind of made it up as I went along so you might need to tweak the flavours as you cook it.

Asian style stir fried pork mince with broccoli
Tablespoon oil
Small head broccoli, broken into florets
2 garlic cloves, finely chopped
2 tsp finely grated fresh ginger
1/2 tsp dried chilli flakes or a fresh red chilli
Handful of mushrooms, sliced
400g pork mince
small amount of chicken stock, about 100-150ml
1 tbs soy sauce
1 tbs fish sauce
1 tsp sugar (I used splenda)
1 tsp sesame oil
3 shallots, sliced

Heat oil in a pan or wok.
Stir-fry pork mince for a couple of minutes until it starts to cook through. Add garlic and ginger, shallots, chilli, mushroom, broccoli.
Toss around, add stock, soy, sugar, fish sauce, sesame oil. Cook, stirring occasionally for 5-8 mins.

BigStickBIWI Tue 02-Oct-12 16:43:29

ForSale - that sounds really good. Must try that.

TellMeLater Tue 02-Oct-12 21:03:33

Pizza recipe taken from


2 Eggs
4 oz. Cream Cheese
1/4 Cup Grated Parmesan Cheese
1 1/4 Cup Shredded Mozzarella Cheese
1/8 Tsp Garlic Powder
1/8 Tsp Onion Powder
1/4 oregano

Crust -
Preheat oven to 375*

Spray a 9x13 Glass baking dish with non-stick cooking spray and line with parchment paper. After lining the dish with the parchment paper, also spray the paper with non-stick cooking spray

In a large mixing bowl, mix the cream cheese and eggs with a hand mixer on medium speed until well blended.

Next, add in the Parmesan cheese and all three spices. Stir in thoroughly. Stir in the mozzarella cheese until all of the ingredients are completely mixed together.

With a rubber spatula scrape the mixture in to the glass baking dish and spread around evenly, lining the entire bottom of the dish.

Bake on the middle rack for 20-25 minutes. If you like a crispier crust, you can leave it in the oven longer. Just be sure to keep checking on it so it does not burn.

When the crust is done baking, let it cool on a cooling rack while still on the parchment paper but not in the dish. After the crust has cooled, slide a spatula under the crust to loosen it from the parchment paper but leave it on the paper and place it back in the baking dish.

Top with sauce, remainder of the cheese and the toppings of your choice. Bake for 15-20 minutes. Let cool, slice, and enjoy!!

BigStickBIWI Tue 02-Oct-12 21:15:20

That sounds really good!

Spicy Cauliflower Rice

Cooking Steps
Heat the olive oil in a large frying pan.
Add onions, garlic and parsley and fry for a few minutes until the onions starts to get translucent.
Then add the riced cauliflower and let fry for another five minutes or so, stirring every once in a while so the cauliflower and onions get evenly mixed.
Towards the end, add the chili flakes (start with just a small amount, taste it and then add more if needed until you have a level of heat that you prefer! You don’t want this too hot, it should have a pleasant heat to it…) and then salt and pepper to taste.

Serves 4
10-15 min
This is a Non-Dairy Recipe
• 1 Cauliflower head, grated into “rice” over the coarse side of a grater.
• 1 Onion, finely chopped.
• 2-3 cloves of Garlic, minced.
• 2 tbsp chopped Parsley.
• Chili Flakes.
• Salt and crushed Black Pepper.
• 3 tbsp extra virgin Olive Oil.

forsale woo! Sounds so nice.. I shall be writing this down nand trying this week :D

I have defrosted a pack of chicken thighs, going to roast some ofthem with tikka marinade paste and leave the rest plain.

I know it isnt a recipe as such but tonight is busy and this is a really quick dinner.

BigStickBIWI Thu 04-Oct-12 09:01:27

Celeriac and leek mash (serves 2 generously)

1/4 large celeriac, peeled and chopped into inch-square chunks
1 large leek, washed and sliced

Boil the celeriac in salted water till it's tender - about 20-25 minutes
Add the sliced leeks to the celeriac and continue to boil until the leeks are tender - about 2 minutes
Drain the vegetables, then return to the pan
Add a large knob of butter and then use a hand blender to mash the veg - the texture is up to you
Season with black pepper and sea salt, to taste

NotAgainAndAgain Sat 06-Oct-12 16:17:00

Marrow Tower (marrows 1.6 g carb)
Marrows 3 medium sized
Eggs - 3
Mayo 2 ts
Sour cream or creme fraiche 2ts
Cheese (hard, but cheddar is ok too) 150g
Garlic 5 cloves
Parsley-dill-chives as much as fancy

1. Grate marrows, remove liquid, add eggs, salt, pepper, mix.

2.on tefal fry-pan make some sort of pan-cakes- 3 or 4. It may be tricky to turn them as they break, so I use two same size frypans and turn them by flipping to another frypan which is on the hob too and ready. If using one frypan - not a problem if they break really, at the end they are as good for the recipe.

3.Assemble cooled pancakes stacking and alternating with sauce.

Sauce: grate cheese and garlic finely, add mayo and sour cream/creme fraiche, add herbs and mix. You can control thickness adding/reducing creme freche and/or finely chopped herbs.

Finish off by finely sliced tomatoes over the last layer of sauce.
Put in the fridge for flavour to develop and shape to set.

1.if you do not gobble it in one go, it can last to 3 days in the fridge - great side dish and cold accompaniment to main course.
2. not good before going out - garlic alert!
3. I assemble it in a flat dish with sides - top of my round glass casserole

NotAgainAndAgain Sat 06-Oct-12 16:17:34

Cut as cake

NotAgainAndAgain Sat 06-Oct-12 16:44:17

Pate Tower
2/3- shallot onions
100 sundried tomatoes
200 sour-cream or mix 100/100 mayo-creme fraiche

1. Saute 2-3 (or more if you like it) shallots in olive oil. Put aside. When cooled, add finely cut sun-dried tomatoes (100g).
2. mince 2 lb of chicken liver, remove the liquid, add 2 eggs, salt, pepper, and make sort of pancakes on frying pan (I again use 2 frypans)
3. garlic through the press into the sour-cream mix.

On top of each pancake spread onions-sundried tomatoes mix, then sour-cream mis. Repeat. Put in the fridge to set.

If I cook both "towers" - I am covered for 2 days. (I do not kiss on those 2 days) blush

NotAgainAndAgain Sat 06-Oct-12 16:47:29


NotAgainAndAgain Sat 06-Oct-12 16:48:11

oops, I tried to put a picture, it does not work, sorry

hurricanewyn Sun 07-Oct-12 12:50:11

Celeriac & Blue Cheese Roulade

1/2 oz / 15g butter
8 oz / 225g cooked spinach, drained & chopped
2/3 cup / 160ml cream
4 large eggs, seperated
1/2 oz / 15g parmesan, grated
pinch of nutmeg
salt & black pepper

Filling Ingredients:
8 oz / 225g celeriac
lemon juice
3 oz / 85g blue cheese
4 oz / 125g rocitta cheese
black pepper

1 Preheat the oven to 200 C and line a swiss roll tin with parchment paper
2 Melt the butter ina saucepan and add the spinach. Cook gently until all the liquid has evaporated, stirring frequently. Remove the pan from the heat & stir in the cream, egg yolks, parmesan, nutmeg & seasoning.
3 Wisk the egg whites until stiff, fold them gently into the spinach mixture and then spoon into the prepared tin. Spread the mixture evenly & use a metal spatula to smooth the surface.
4 Bake in the oven for 10-15 mins until the roulade is firm to the touch & lightly golden on top. Carefully turn out onto a sheet of wax paper & peel away the lining paper. Roll it up with the paper inside & leave to cool slightly.
5 To make the filling, peel & grate the celeriac into a bowl & sprinkle with lemon juice. Blend the blue cheese and ricotta together & mix with the celeriac & a little black pepper.
6 Unroll the roulade, spread with the filling & roll up again. Serve at once or wrap loosely & chill.

The book I got this from is American & had no metric measurements. I've used google for the conversions, but if you have an electric scales that does both you'll probably be better off with using the imperial measurements

hurricanewyn Sun 07-Oct-12 13:01:07

Lamb Shish Kebab

50ml / 2 fl oz olive oil
1 tbsp Worcester Sauce
1 spring onion
2 cloves garlic
1 tsp cumin powder
1/2 tsp smoked paprika
1 tsp dried oregano
1/2 tsp dried rosemary
1/4 tsp black pepper
250g/ 1/2 lb boneless lamb leg steak

In a blender, combine the olive oil, Worcester sauce, lemon juice, spring onion, garlic, cumin powder, smoked paprika, dried oregano, dried rosemary & black pepper.

Cut the lamb into several medium-large pieces. In a bowl add the lamb & blended ingredients. Mix well & marinade for at least 4 hours or overnight if possible.

Preheat the oven to 200C/400F/Gas Mark 6

Arrange the lamb pieces on a wire rack over a roasting tray & bake on the highest oven shelf for 10 mins.

Turn the lamb pieces & bake for a further 6 mins.

Turn the lamb pieces once more & bake for a further 3-4 mins or until just beginning to char.

Remove the lamb & set aside on a plate or serving dish to rest for 2-3 mins.

hurricanewyn Sun 07-Oct-12 13:08:49

Lamb Doner Kebab

1 tsp dried oregano
1/2 tsp dried Italian herbs
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
500g / 1.1 lb lamb mince

Preheat the oven to 180c/350F/Gas Mark 4

In a large bowl, combine all ingredients apart from the mince.

Add the lamb mince & mix throughly for 2-3 mins. Take out all of your aggression on the kebab mix, punching & kneading until no air pockets remain & the mix is smooth.

Shape the mince into a loaf & place on a baking tray.

Bake in the middle shelf of the oven for 80 mins, turning loaf half way to evenly brown.

Once cooked, remove from oven & cover with foil. Allow to rest for 10 mins.

Slice the doner kebab as thinly as possible when serving.

hurricanewyn Sun 07-Oct-12 13:13:18

White Kebab sauce

3 tbsp mayo
1 tbsp greek yoghurt
1 tsp olive oil
1/4 tsp garlic powder
Pinch of salt
Pinch of parsley
1tbsp water

(enough for one serving)

In a bowl combine the mayo, yoghurt, olive oil, garlic powder, salt & parsley. Mix thoroughly until well combined.

Add the water & mix thoroughly until the sauce reaches the desired consistency.

Chill for 1-2 hours before serving.

(Anyone know of a low carb pitta??)

ForSaletotheHighestBidder Mon 08-Oct-12 15:17:37

This looks good, am going to make with alternative low carb cheese sauce:

hurricane That lamb doner sounds very nice...I'll be tryin it definitely!!

cheese sauce

1 tablespoon butter
2 tablespoons heavy cream
2 ounces grated cheddar cheese
2 ounces cream cheese
1/4 teaspoon paprika
1 dash Worcestershire sauce

Melt all in saucepan.
Serve over your fave veggies!

butterflyexperience Mon 08-Oct-12 18:58:25

Only just realised that this thread existed!
Thanks PS86 smile

butterflyexperience Mon 08-Oct-12 19:05:25

I'm new to this thread but just came across this recipe and it sounds divine!
Taken from:

Bacon Mushroom Parmesan Alfredo Chicken
3 very big skinless boneless chicken breasts or equivalent
6 strips of bacon cut in half (and their drippings from frying)
~1 package of mushrooms (from 1/4cup to 1.5cup, whatever you have)
1/2 cube butter cut in thin slices (that's 1/8 cup or 4 oz for those without cubes)
handful of shredded parmesan cheese (1/4cup to 1cup, whatever you have)
half a jar (or 6-8oz homemade) alfredo sauce or some variant on that
baking pan (I used square 8")

heat oven to 350 degrees F.
cook the half bacon slices (you want 3-4 per chicken breast) until ~ 1/2 or more done
put slices of butter over bottom of baking pan
put sliced mushrooms over the butter
put part of the parmesan lightly sprinkled over it all
cut fat off chicken breasts (if you wish) and season them both sides with onion powder, garlic powder, and the herbal season of your choice (I used Green Goddess dressing base from Penzey's, italian seasoning would work too) and place the chicken breasts on top of the mushrooms
sprinkle the rest of the parmesan over all of it, chicken too
place the strips of bacon over the top of the chicken breasts
pour the bacon grease from your few strips into the bottom of the baking dish
pour the alfredo sauce lightly all around the pan both on chicken and in the other areas (it should be enough to make it a little saucy but not enough to drown it)
Bake it at 350 for about 50-60 minutes.

Np butterfly chicken alfredo sounds delish smile

vnmum Fri 12-Oct-12 19:16:31

sauteed sprouts with chorizo

serves 4 as a side

250g brussels sprouts
olive oil
large knob of butter
chopped chorizo (however much you fancy)
1 tbsp worcestershire sauce
salt and pepper to taste
1 tsp italian herbs
1 tbsp dried chopped chives
1 grated garlic clove or a sprinkling of garlic powder/granules

push sprouts through the fine slicing attachment of food processor then fill the bowl with water

add good drizzle of oil and the butter to a large pan over medium heat. add chorizo, herbs and pinch of salt and cook for 5 - 10 mins till crisp.

drain the sprouts and add to the pan, turn heat up. fry for 10 mins or till soft. add splash of water if needed.

add worcester sauce, toss and turn heat off.
add garlic, give a good stir then serve

apparently it has 3.4g carbs per serving

NotAgainAndAgain Mon 15-Oct-12 13:03:10

may I pretty please ask a link or recipe for braised cabbage? Thansalot.

I could not find ground flaxseed, so bought what Tesco had - brown flaxseed. If I put it through coffee grinder, would it make ok? or it not the right one 'cause it's brown?

NotAgainAndAgain Mon 15-Oct-12 13:06:44

Pepperonchini Frittata (Italian Omlette) from Come & Dine with me

4 tbsp olive oil
2 red green peppers, deseeded and sliced
200ml veg stock
1 shallot , sliced
4 free range farm eggs
70g goat's cheese, crumbled
Handful of chopped parsley
Dressed salad to serve

Heat the oil in a frying pan and sauté the peppers until starting to soften. Add the stock and simmer for 20 minutes until the peppers are tender and the liquid has evaporated.

Once the liquid has evaporated turn up the heat and allow the peppers to char. Transfer to a bowl and set aside, then fry the onion until soft and set aside with the peppers.

Add the eggs, goat's cheese and herbs to the fried veg and whisk to combine. Season with salt and pepper.

Pour the mixture into the pan, shake evenly to spread then cook gently for 5 minutes. Get the grill going whilst it cooks, then finish the top of the frittata under the grill, cooking until golden.

Allow to stand in the pan for 5 minutes, then turn out and allow to cool. Slice and serve with dressed salad and bread.

ForSaletotheHighestBidder Tue 16-Oct-12 16:44:22

Found this when looking for a recipe to have as a side dish with some roast pork. Probably not a good side dish but would be a lovely starter or dinner party nibble!

AuntieMaggie Mon 22-Oct-12 16:22:54

Thai chicken soup

1 litre chicken stock
200ml coconut milk
1 3-4cm ginger
2 tbsp fish sauce
1 red chilli
1 tsp tumeric
1 tsp tamarind paste
2 tbsp lime juice
250g chinese leaves such as pak choi
approx 150g/2cups of left over chicken
chopped coriander to serve (optional)

Put chicken stock in saucepan and heat
Add all ingredients except leaves
once piping hot and cooked through add leaves and cook for just a minute or until tender

You can add noodles but make sure they're the zero carb ones!

MegTheCat Mon 29-Oct-12 22:00:03

Braised creamy cabbage

1 white cabbage
50g butter
142ml double cream (a small sized pot)
Pinch sea salt

Remove any nasty leaves from the outside of the cabbage.
Chop the cabbage through the root in half, in half again, and those pieces in half once more so you’re left with 8 equal-sized slices.
Melt 25g butter in a heavy-bottomed pan, preferably with a lid, over a low-medium heat.
Layer the cabbage over the bottom of the pan and cook for 10 minutes, until golden brown. Flip over and melt another 25g of butter. Cook for a further 10 minutes until the second side is also golden brown.
Pour the cream over, place the lid on the pan (or wrap foil tightly round the pan if there’s no lid) and turn the heat down low. Cook for 20 minutes.
Flip the cabbage once more and replace the lid again, cook for a further 20 minutes.
Sprinkle with a pinch of sea salt and enjoy.

Made it tonight and it is amazing

MegTheCat Mon 29-Oct-12 22:16:21

Turkish style fried aubergine with yoghurt sauce (Patlican)
A Madhur Jaffrey recipe from Eastern Vegetarian Cooking

You don't have to peel the aubergine but the skin can be tough when fried. Good for using up an aubergine getting a bit past its best.

1 aubergine (about 3/4 lb)
1 tbs lemon juice
olive oil
8 fl oz yoghurt
1 clove garlic
salt, pepper, olive oil

Peel aubergine and cut into 1/2 in thick slices.
Lay slices out flat, sprinkle with 1/2 tsp salt and 1-2 tsp lemon juice and rub in. Turn over and repeat. Put in a bowl and leave 30 mins. Drain and pat dry. (I tried leaving this step out but the aubergine took forever to cook so not recommended)
Fry aubergine in olive over medium heat in a single layer 2-3 mins each side or until reddish brown. You may need to do it in batches.
Yoghurt sauce: Beat yoghurt with 1/4 tsp salt, 1 clove garlic mashed to a pulp in a mortar, 1/16 tsp ground black pepper, 2 tsp fruity olive oil.

BigBroomstickBIWI Tue 30-Oct-12 15:30:40

Easy Pots de Creme (serves 6)

175ml/6 fl oz milk
175g/6 oz plain chocolate, broken into pieces
2 eggs
2 tablespoons strong coffee
1 tablespoon liqueur of your choice (recipe calls for orange, I used raspberry)

In a small saucepan heat the milk until small beads form around the edge, but do not allow to boil

In a food processor, blitz the chocolate with the eggs, coffee and liqueur

Add the hot milk and blend again until smooth

Pour into ramekins/glasses and chill. (I served each one with a couple of fresh raspberries on the top)

In terms of texture, this is a bit like Angel Delight - I think it would probably freeze quite nicely and could be a lovely chocolate ice-cream.

Without the alcohol, this works out at 8.05g carbs per person, based on using Green & Black's 85% cocoa dark chocolate. But as the alcohol is only 1 tablespoon, I doubt it would add a huge amount.

PorkyScratching Thu 22-Nov-12 21:00:33

Found it!

Celeriac fondant, it really is tasty & you can reduce the stock to make a really tasty gravy.

photo here

1 celeriac
Enough stock to almost cover the fondants in the pan (i use chicken stock)
1 crushed garlic clove
25g butter plus a drizzle of olive oil

Cut the celeriac into 2 cm deep rectangles (or circles if you prefer, use a cookie cutter). Heat the oil & butter in a large pan, then brown the celeriac wedges on both sides until golden. Pour in the stock, add the garlic & seasonings and then allow to simmer, covered, for about 25 minutes. the celeriac should be cooked through. Remove the celeriac to a warm plate and reduce the stock down until you are left with less than half the amount. Pour over the celeriac.

WineGless Sat 24-Nov-12 09:28:32

Marking my place I will finish transferring recipes onto the low carb section

froufroulala Sat 22-Dec-12 01:02:01


MulledwineGless Fri 28-Dec-12 09:46:39

Bumping for anyone who is starting low carbing after Xmas

BIWIshYouAMerryChristmas Sun 30-Dec-12 18:27:34

Bumping this to keep it on my list!

anewdispensation Sun 30-Dec-12 21:46:06

bumping as well

Chocberry Wed 02-Jan-13 17:24:01

bumpety bump

caramelwaffle Wed 02-Jan-13 22:52:35


thekitchenfairy Thu 03-Jan-13 07:21:57


RatherBeOnThePiste Thu 03-Jan-13 07:55:38

Marking my place!


JulesJules Thu 03-Jan-13 20:37:03

There seem to be loads of veggie recipes which is encouraging, thought this would not be do-able for me

BlackAffronted Thu 03-Jan-13 20:46:14

The braised cabbage is to die for! I suggest you all try it grin

Bessie123 Fri 04-Jan-13 00:34:35

I made the braised cabbage recipe last night with Brussels sprouts instead of cabbage. It was very nice.

MulledwineGless Fri 04-Jan-13 11:16:07

I have FINALLY finished transferring them all over to here
[ recipe site]]

I find it useful to look at them on there as I get a bit lost on a long thread like this!

MulledwineGless Fri 04-Jan-13 11:16:38

And again here is the link (doh!)
[ recipe site]]

MulledwineGless Fri 04-Jan-13 11:17:07
BIWIshYouAMerryChristmas Fri 04-Jan-13 13:32:59


RatherBeOnThePiste Fri 04-Jan-13 16:40:13


Ruprekt Fri 04-Jan-13 23:13:30

marking my place

Yama Sun 06-Jan-13 20:43:07

Thanks for this thread.

The Cauliflower Rice and Cheese Crackers are great. The Lamb Bites I made with turkey mince and have proved very popular. I called then 'Turkey Sausages' so that dd (7) would eat them.