Bootcamp Recipe Thread

[BIWI]

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"

marking my place

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.

Thanks for recipe page, what a load of work!

Place marking

Made this recipe up this evening when my dinner plans were changed! I was surprised at how tasty it tunred out, it was really lovely!

1 chicken breast
1 tablespoon mayo
1 tablespoon grated parmesan
Pinch garlic powder
Sa;t & pepper to season.

Preheat the oven to 200c. Mix the mayo, parmesan, garlic powder, salt & pepper. Placethe chicken breast in an oven proof dish and top with the mixture. Bake for about 25/30 minutes, until chicken cooked through & the topping is all golden.

Sounds nice!

I made broccoli and gorgonzola soup.

It was divine!

Then we had Chicken in a Cream Mushroom sauce and we used CREAM!!!!! IT was fabulous and DH and I are really full now.

Am loving this WoE!

Blimey. big gold star for MulledwineGless for adding all those recipes to the Recipe section, that really is marvellous

It is, isn't it? Another for all that hard work.

My DH made me Chicken a la King last night, like this:
One chicken cooked in pressure cooker, deboned, then pulled apart into bits.
Put with the chicken bits into casserole dish on stovetop:
Celery, onions, a few peas, mushrooms, seasoning, double cream.
Cooked until cream has reduced a bit and sauce is thick
Served on cauliflower mash or cauliflower rice or (as I had last night) shredded lettuce
Delicious.

(DS who is three and very fussy also ate it, with some pasta).

Polishes halo

I always wanted a Blue Peter badge but this makes up for it!

Now I had a Blue Peter badge

I had one too!

BIWI! We can be Team I'veGotABluePeterBadgeHaveYou?

Just marking my place to have a good read later.

Here's a lovely "mash" (adapted from India Knight & Nerys Thomas' book):

one cauliflower, some neeps (swede) - about a quarter of a small one, cubed, some butter, sour cream, parmesan, salt and some nutmeg.

Cook the caulliflower and neeps separately until soft, then all whiz them together, adding the butter, a few generous tbsps of sour cream, an egg and a generous amount of parmesan and then stir some crumbled bacon through it.

Yummy on top of shepherd's pie base - but sure it could be eaten on its own used as a topping for other things. :)

Asparagus with Bacon Sabayone From Bobbi's Kozy Kitchen

4 strips bacon, chopped
1 bunch asparagus, woody ends trimmed
4 eggs yolks
3 tablespoons water
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons chives, chopped

Cook bacon until crisp. Transfer to a paper towel to drain, reserve the drippings

Bring a pot of water to boil, add salt and asparagus. Cook for 4 to 5 minutes, drain and reserve.

Combine egg yolks, water, vinegar, mustard, and cayenne pepper in a heat proof bowl set over a simmering pot of water. Whisk until sauce thickens, about 4 minutes. Remove from the heat and whisk in 1 tablespoon bacon drippings. Add salt and pepper if needed.

Serve sauce over asparagus and top with reserved bacon and chives

Cabbage Cabonara (from the Good Food website)

1kg Savoy cabbage , finely shredded
12 rashers streaky bacon , chopped into small pieces
2 garlic cloves , finely sliced
250ml single cream
50g Parmesan , grated


Bring a large pan of water to the boil. Tip in the cabbage and boil for 10 mins. Drain and keep warm.
Meanwhile, heat a large frying pan and cook the bacon for 7-8 mins until golden and crisp, adding the garlic for the final 3 mins.
In a bowl, mix together the cream and Parmesan with some freshly ground black pepper. Add the cream mixture and the cabbage to the bacon pan. Toss everything together until well coated. Return to the heat to warm through for a few mins before serving.

We had this last night, and even my veggie hating child scoffed it!

Meatballs in Tomato Butter Sauce

Sauce -

2 tins chopped tomatoes
50g butter
1 onion peeled & chopped in half
Pinch of salt

Tip the tomatoes into a saucepan & add the onion & butter. Bring to a simmer, and allow to simmer gently for 45 minutes, stirring occasionally until a lot of the liquid has gone.

Meatballs

500g beef mince
2 shallots, finely diced
Large handfull grated cheese
Pinch Italian herbs
Salt & pepper to season
Dash worcestershire sauce

Mix all the ingredients together in a bowl. Form into small meatballs & place in an oven proof, large dish. Place in the oven at 190c for 25 minutes.

Serve the meatballs with the tomato sauce poured over. I had mine with a green salad, but would also be nice with courgette ribbons.

Marking place as v keen to start low carbing

Marking my place! :)

I made this for dinner last night, and it was delicious and I think pretty low carb, except maybe need to substitute the red onion for shallots?

Pork Meatloaf slice:

Preheat oven to gas mark 4.
Chop an onion and place in the bottom of a large baking dish or tray with a couple of tablespoons of coconut oil, place in the oven while you mix up:
-6 eggs
-600gms pork mince
-big handful grated cheddar cheese
-2 tablespoons(or thereabout) chopped fresh parsley
-one large zucchini ( I think you call them courgettes?) grated and the water sueezed out of it.
-a big slosh (maybe 1/4 cup) of avocado oil (but I am sure olive would be fine)
Mix it all up, add salt and pepper, pour over the onion and bake for about an hour.

Served with a big green salad and avocado, was delicious.

This fed a family of four easily, with leftovers for me and DH for breakfast.

BlackAffronted - that is quite a carby sauce, with two tins of tomatoes and an onion - how many was it to serve?

This recipe looks good to replace coleslaw, I'm going to give it a go after my next shop 9whuch will include a squillion celeriac!)