Bootcamp Recipe Thread(978 Posts)
Asparagus Frittata (serves 2)
250g/9oz asparagus, trimmed and cut into 5cm/2in pieces
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"
Anyone on LCHF- how long into this WOE did noticed change in your shape/ figure?
Crustless spinach and feta pie (invented by me)
4 eggs, beaten
Big spoonful of cream cheese
1/4 small cauliflower, boiled and mashed
1/4 packet of feta in chunks
2 handfuls washed spinach, torn into bits
Salt and pepper
Butter an oven dish. Mix all the ingredients gently together until combined. Bake for 30 minutes. That did me 2 portions.
Could someone please tell me what the difference is between almond flour and ground almonds?
This works really well if you want to make your own mayo
Thai Fish Curry
Serves 4 (although two of the adults (not me!) ate it with rice, might have been a little stingy for 4 without it)
I was craving this while doing bootcamp, but didn't want to use a curry paste because of the amount of sugar in them. This version has no sugar, so might not suit the purists, but honestly, we didn't miss it. I also added some non-Thai spinach, because, you know - veggies!
I shallot, finely chopped
4 cloves of garlic, finally chopped
I red chilli (more if you want it very hot), deseeded and finely chopped
Desert spoon of coriander seeds, toasted then crushed
Teaspoon of paprika (ideally not smoked, it's really to add colour)
400 gms mixed fish, bones removed and flesh cut into 1 inch chunks - I used salmon, hake and cod or the bags of fish pie mix you often get in Tesco etc work well
Can of coconut milk (you can make this lower carb by putting the can in the fridge for a couple of hours so it separates, then draining off the liquid)
2 sticks lemon grass with the ends crushed (bash with rolling pin)
4 kaffir lime leaves
Juice and rind of an unwaxed lime
Desert spoon of fish sauce
Cup of chopped fresh coriander
1/2 a bag of fresh spinach, coarsely chopped
Tablespoon coconut oil for sautéing
1) In a large frying pan, heat the coconut oil then sauté the shallot, chilli and garlic till soft
2) Add the crushed coriander seeds and the paprika and cook for a few more minutes
3) Add the fish, and gently mix it in with the spices and onions
4) Add coconut milk. If you drained the watery part off, it will be solid, but it melts within a minute or so
5) As soon as the coconut milk melts, add lemongrass, kaffir lime leaves, lime juice and rind and the fish sauce
6)Simmer gently for 15 minutes till the fish is cooked
7) Remove the lime leaves and lemongrass stalks, and discard
8) Stir through spinach and fresh coriander and simmer for a minute till spinach is soft.
9) Serve with more green veggies and a sprinkling of fresh coriander
Low carb Courgetti Carbonara
Butter for frying
4 finely chopped garlic cloves
8 sliced largish mushrooms
Pack of asparagus, trimmed and cut into 3 cm pieces (include the trimmed stems)
4 smallish courgettes, spiralized to look like spaghetti
Pack of pancetta cubes or a pack of sliced pancetta cut into small pieces (bacon lardons will also work, or streaky bacon)
Half a teaspoon of dried oregano
1/2 a bag of chopped fresh spinach (frozen is a bit soggy)
150 gms double cream
Grated Parmesan to serve
1) Melt butter in a large frying pan, and add garlic, mushrooms, asparagus, pancetta and oregano. Sauté together on a low heat for about 20 mins till everything is soft and the bacon and mushrooms are starting to crisp up.
2) In a second pan, melt another slice of butter and add courgetti on a medium heat.
You need to watch the courgetti at this point, it cooks very quickly, so I it moving with tongs.
3) At the same time as the courgetti is cooking, add spinach to the bacon mixture. Stir in cream, and bring up to the boil. When the creamy, bacon-ey mixture is piping hot, pour it over the cougetti and stir well.
Season to taste. Serve with grated Parmesan and freshly ground pepper.
Recipe source : my kitchen
Low carb mousakka
Serves 4, very generously
400 gms of lamb mince
2 large aubergines, each sliced into about 15 slices - so quite thinly
1 finely chopped shallot
4 finely chopped cloves of garlic
1 tsp each of ground cumin, ground cinnamon, smoked paprika and chilli flakes
1 cup of finely chopped mint
1 cup finely chopped coriander
1/2 a bag of spinach, roughly chopped
150 mls of double cream
Large handful (or two!) of grated cheese
Olive oil or butter for frying.
1) Pre-heat oven to 200C
2) Lay sliced aubergines in a hot frying pan, drizzle with olive oil, and fry till slightly charred on each side. Try not to move them while frying, except to turn them over, otherwise they will go mushy - so you will probably need to do them in two batches. Lay them on kitchen towel to cool, and grind some salt on them.
3) Sauté the onions and garlic for about 10 mins - you want them soft and translucent, not browned.
4) Add the lamb mince to the onions. Keep breaking it up with a spoon till it's the consistency of coarse breadcrumbs. Let it continue to fry on a low heat for 15 mins then stir in all the dried spices.
5) Continue frying the (now very delicious smelling) mince for about 10 mins - you are looking for a dark brown, almost carmelised look. You will need to continue breaking it up to maintain the breadcrumb texture, otherwise you'll end up with a large, tasty lamb burger.
6) While the mince is carmelising, start the sauce. Put the cream and cheese in a saucepan over a very low heat, and let them begin to meld together.
7) Once the mince is coloured to your satisfaction, add the fresh herbs and spinach. Stir gently to combine, cook for 2-3 minutes then turn the heat off. The spinach will soak up all the lamb fat.
8) Give your sauce a vigorous stir
9) Start assembling your dish. Ideal casserole size for these quantities is a 10 inch oval. Place a layer of aubergine on the bottom (about 10 slices). Add half the mince mixture in another layer, then a third of the sauce. Then another layer of aubergine, the other half of the mince, and another third of sauce. Finally, add a top layer of aubergine and the remainder of the sauce. Sprinkle with cheese and put in a hot oven (200C) for 30 mins over until golden and bubbling.
Recipe credit: none, I made it up!
Sorry if this already listed, I'm still working my way through these lovely pages;
Recipe for celeriac dauphinois
300ml double cream
100 grams mature cheddar cheese, grated (optional)
Dried mixed herbs, salt and pepper to taste.
Optional 2 cloves garlic
Cut the celeriac into quarters then peel. Slice the celeriac into 5 mm thick pieces. Place a layer in a baking dish and add some double cream and dried herbs, salt and pepper. Continue layering up. Place in a hot oven 200 centigrade and cook for 40-45 minutes. Remove from oven and add a layer of grated cheddar cheese (optional). Place back in oven and cook until cheese is golden brown. Serves 4
I hope nobody has already posted this one. I'm still working my way through the whole thread.
green pesto chicken
Quantities for 3 servings but adjust as needed.
2 large raw chicken breasts or 3 small ones. Could also use boneless thighs, cooked meat stripped off a roast chicken. Turkey escalopes or pork medallions also work really well. You can replace meat with large flat mushrooms.
1 head of broccoli cut into small sprigs including stems cubed
1 small cabbage, or spring greens or kale sliced thinly
Any other green veg you have lurking in the fridge, sliced
1 tub Philly
Hot water (I guess you could add cream instead if you wanted to up the fat content)
1-2 tablespoons of green pesto. More or less depending on how strong you want the flavour.
Slice meat (or mushrooms) into thin slices and brown in a frying pan in oil or butter. I prefer cold pressed rapeseed oil. Put on a warm plate when cooked through.
Hob on medium-heat. Add broccoli to pan and stir fry in chicken juices for 3-4 mins, then chuck in the sliced greens and other green veg to pan. If using green beans put them in the same time as the broccoli. Add a splash of water to deglaze the pan and create some steam to cook the veg (put lid on for a couple of mins). When veg is cooked, add chicken back in. I like my veg a bit crunchy as wet soggy broccoli will be horrible in this recipe
and any other one. There may be a little water left in the bottom of the pan still.
In a jug or bowl combine the pesto and Philly. Add any water drained from the pan and a dash of hot water from the kettle. Use your judgement, you need enough to loosen the sauce so it's not stodgy, but not too much that it's runny. Whisk it by hand but don't worry about lumps, they will melt when heated. Pour sauce over contents of pan and mix in. Put back on heat to warm through. Sprinkle with fresh black pepper and Serve!
Best thing is this meal only uses one pan, so it's easy on the washing up!
Super easy creamy mushroom sauce
Fry onions in butter
Add 1 heaped teaspoon paprika (or to your own taste)
Huge dollop of double cream
Serve with any meat, fish, tofu etc
*then sprinkle with chives.
Can use brandy and (carefully) flame instead of wine, makes it richer and sweeter.
Chicken liver stroganoff
Bear with me. I know many people hate livers, but this doesn't taste particularly livery. Chicken livers are very cheap, and this tastes wonderful (and is pretty high fat)
400g chicken livers
2 large eschalon shallots
Approx 125g butter
100ml double cream
Quarter to one teaspoon chilli powder
Tablespoon chopped chives
Splash dry white wine
Take a chunk of butter and fry the shallots and mushrooms. When soft take off the heat and put onto a plate. Trim any connective tissue and pat dry the chicken livers. Heat another chunk of butter and before it's fully melted turn the heat up high, add and crisp the livers. When almost fully cooked (I like pink livers so 8-10 minutes, more like 15 minutes if you like well done) add the cooked shallots and mushrooms and another chunk of butter. Cook for a couple of minutes then take the pan off the heat. Add the paprika and chilli powder, season well. Add the double cream and season well. Combine over a low heat.
2 very large or 3 moderate portions.
Based on 2 large portions, per portion:
6.6 g carbs, 161.6 g of fat, 48g protein.
I made a great low carb savoury cheesecake recently. Recipe by Jules Clancy (stone soup blog, which has many low carb recipes)
Slice 3 medium courgettes
Roast them for 20 min approximately until soft, just drizzled with some olive oil. When they are softened, add some fresh mint leaves
Meanwhile, add to the processor 250 gr Philadelphia cream cheese, 200 gr feta cheese and 3 eggs. Whisk. There will still be some small feta lumps
Pour the cheese mixture into a springform tin (make sure it won't leak, eg wrap with foil) and on top add the courgettes
Bake at 200C for about 15 min or more until the edges are nicely browned.
Guacamole recipe link
Sour Cream and Chive Crackers aka The Best Low Carb Crackers Ever
I use American measuring cups for this.
1 cup ground almonds
1/3 cup sour cream
Salt and pepper
(Not having any egg in it makes them really crisp and crunchy)
Mix the almonds and the sour cream together
Chuck in loads of chopped chives
Mix with your hands until it comes together in a 'dough'
Plop it between two pieces of parchment paper
Roll out until it's thin, depending on how thick/thin you like your crackers
Remove top sheet of paper
Mark the dough into squares using a knife
Put it on a baking tray (still on the paper) and bake at 100 degrees for about an hour until they're golden.
Marking my place, plan to start lcfh tomorrow.
What an amazing thread! I started HFLC today.
[[https://www.theguardian.com/lifeandstyle/2010/oct/02/cauliflower-cake-recipe-yotam-ottolenghi This] is an amazing cauliflower cake by Ottolenghi with cheese, eggs and herbs. I'm sure you could sub the flour for ground almonds or leave them out. I have to try it!
Adding a linseed and parmesan pizza base from www.ibreatheimhungry.com/2012/01/zero-carb-flax-meal-pizza-crust.html
I've tried a few low carb pizzas, and this has had the best consistancy to my liking. It's solid enough to eat slices by hand, even when you make it quite thin.
LOW CARB FLAX & PARMESAN PIZZA CRUST
Author: Mellissa Sevigny
1 cup flax meal (ground flax seeds)
½ cup finely grated parmesan cheese
(I added a drop of water, as it felt a little dry when mixing)
1. Mix the flax meal and Parmesan (or Romano) cheese in a medium bowl. Add the eggs and stir until a dough is formed. It will be sticky, let it sit for about 5 minutes or so until it's easier to work with.
2. Wet your hands with water to help keep the dough from sticking to them and press onto greased cookie sheet about ⅓ inch thick in a circle. You should get about a 10 inch crust out of it - if it's a lot smaller than that you are making it too thick.
3. Bake in a preheated 350 degree (F) oven for 8 minutes. Remove.
4. Add toppings. Bake for another 15 minutes at 350. Remove.
5. Cool. Eat. Swoon.
I prebaked it a bit longer than 8 minutes, as it just looked like it could do with a bit more.
Recipe for microwave broccoli lemon and garlic. Easy & quick.
Here's a recipe for Microwave Lemon Garlic Broccoli from Food.com: www.food.com/recipe/microwave-lemon-garlic-broccoli-132765?nl=email_share
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