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"

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

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.

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

placemarking.

I'm taketaketake me :)

Loving this thread, thanks all x

Hully!

Hello there darling.

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

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

as you were.

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!

Hully - are you being cheeseist?

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

What are oopsie rolls?

oh good call!

marking my place and will contribute at some point.

Ooh found them, they look a godsend!

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.

I will await permission!

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

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

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

Marking place and big thanks to all contributors!

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

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 shop.waiyeehong.com/food-ingredients/noodles/other-noodles/konnyaku-hot-pot-yam-noodles

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

that sounds lovely!

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

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

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
bacon/ham/pancetta
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 cream..you 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.