Low carb cooking in style

Our New Website*

2010-03-31T23:20:00.000-07:00

To all of those who have been so supportive on our huge Low Carb / No Carb recipe thread on Trade Me and who have joined this blog, we would like to invite you to visit our new website.
www.lowcarbcooking.co.nz
This is a completely not for profit and no products advertising site to share some of the recipes we've developed - and to provide the LC community with a dedicated message board.
Some of you will have signed up to this blog but it became rapidly apparent that the lack of indexing etc was going to limit what we could do, so we decided to do things properly. Luckily Jo's husband is a web programmer, so between him, Jo and I - voila!
Hope you can find the time to visit - even if you aren't low carbing the recipes are perfect to accompany with your carb of choice.
Bon appetit!

Blue Cheese Quiche with Ham and Mushrooms

2010-03-13T19:45:00.000-08:00

Sorry - not a terrific pic - this shows a wedge of quiche with a tomato, mint and chargrilled eggplant salad. I made this for a picnic today and is was a real hit - got asked twice for the recipe! Like Prue, I've used Dana's base but improvised on my toppings (based on what was in the fridge on the morning!)

~~~Ingredients~~~

Base: (after Dana Carpender)

1-1/3 cups of almonds

1/2 cup parmesan grated

6T melted butter

1T water

Topping:

300ml cream

4 eggs

1/2 onion chopped finely

1tbsp butter

100gms thickly sliced mushrooms

50 gms crumbled blue vein cheese

4-5 slices of ham, torn into pieces

Salt and pepper

~~~Method~~~

Preheat oven to 180C

Make the base by processing the almonds and parmesan until finely crumbed in the food processor, add butter and water and mix well

Line the base and sides with baking paper (overlapping to prevent the liquids in the topping from flowing out) and press the mix evenly over the base

Bake at 180 for 10-12 mins, then remove from oven and cool (leave the oven on)

Saute the onion in the butter until soft and lightly coloured, add the mushrooms and cook until softening but not releasing liquids

Put the eggs and cream into a high sided bowl or jug and beat well, add salt and pepper

Put the onion / mushroom mix on the cooled quiche base

Top with the torn ham pieces

Scatter the blue cheese over the top

Pour the egg / cream mix over this

Place in oven for 45 mins then test to make sure it's not wobbling any more, if it still is then check every 5 mins until done

Serve in wedges, warm or cold

Indian Spiced Coconut Mushrooms

2010-03-12T19:17:00.000-08:00

I love spicy food, and this is a great quick side dish to have with a curry (or even just as a side dish to your protein) - or make just for one and serve over a bed of lightly cooked spinach or cauli rice. This amount will give you a side dish for 4. I could eat the whole serving by myself when my husband is out! And it's super quick and easy.

~~~Ingredients~~~

2tbsp oil
2 cloves of garlic, finely chopped
2 fresh red chillis, deseeded and finely sliced (do this to taste)
1/2 small onion finely chopped or 2 shallots (shallots have a small amount more carbs)
225gsm white or brown button mushrooms, thickly sliced
2/3 cup of coconut milk (if you only have coconut cream use 1/2 cup and top up with water or chicken stock)
2 tbsp chopped fresh coriander (this is an essential ingredient)
salt and pepper

~~~Method~~~

Heat the oil and add the garlic and chillies and just cook for a few moments
Add the onion or shallots and cook for a couple of minutes until softened
Add the mushrooms and cook, while stirring, for 3 more minutes
Pour in the coconut milk/cream and bring to the boil
Boil over a high heat until the sauce reduces by 1/2 and the mushrooms are well coated
Season to taste
Sprinkle the coriander over and stir in lightly
Serve straight away

Comment: Chillies freeze really well, we buy by the bag from our Asian supermarket and free flow freeze. Don't even need defrosting before using them to cook with. Apply common sense about not touching your face / eyes though!

Creamy mushrooms with chorizo and bacon

2010-03-12T18:40:00.000-08:00

One of my favourite meals out is brunch, and one of my favourite dishes is a bowl of creamy mushrooms with the underlying punch of chorizo sausage and richness of bacon. I am always suspect about how much flour they have used to make the sauce though so worked out my own version....this is quite rich but very, very delicious.

~~~Ingredients~~~

1/2 - 1 chorizo sausage (to taste) finely sliced

2 rashers of bacon, chopped

150 gms button mushrooms, thickly sliced into 3-4 pieces max

butter and olive oil

salt and freshly cracked black pepper

chopped parsley

1/2 cup of cream (I added 1/3 then topped up as needed)

~~~Method~~~

Heat the butter in a pan with a splash of oil to stop it burning

Thinly slice the chorizo (if using raw chorizo sausage - as per the butchery ones - then precook)

Sautee the chorizo until cooked and all the flavours are oozing out and flavouring the butter

Add the bacon and cook

Add the mushrooms and just cook lightly - this is to avoid 1. the mushrooms shrinking down too much and 2. the juices seeping out and flavouring the cream sauce (it's not supposed to be a mushroom sauce)

Add the cream (enough to 1/2 cover the ingredients already in the pan) and cook over a low heat until it reduces and thickens (about 5-8 mins)

Season to taste after testing as the bacon and chorizo will add a lot of flavour and can be quite salty

Stir through a good handful of fresh chopped parsley

Serve in a bowl with a fork and spoon for the sauce!

Chinese Spiced Beef (one pot dish)

2010-03-08T00:18:00.000-08:00

This one pot dish is packed full of big flavours and requires a couple of hours of slow simmering to melt in the mouth. The cooking liquid thickens a bit but this is more like a stew-soup than a traditional casserole. The star anise gives it a wonderful depth of flavour.

~~~Ingredients~~~

1 kg beef
2 tbsp vege oil
3tbsp Chinese rice wine of dry sherry (I use white wine)
2 garlic cloves, peeled and bruised
3 thick slices fresh ginger
3 spring onions, finely chopped
125ml soy
2-3 tbsp Splenda (to taste) or omit totally if you are happy without
4 star anise
4 cinnamon sticks
1-3 dried chinese chillis, deseeded (optional)
8 dried chinese mushrooms (or use big fat fresh ones and add them 10 mins before serving)
200 ml hot water (to soak dried mushrooms in if using)
500 g pumpkin

~~~Method~~~

Saute the cubed beef in the oil in batches until lightly browned.
Add all back to one pan and cover with cold water, bring to boil then immediately turn back to simmer. Skim top.
Add the wine, garlic, ginger, spring onions, soy, Splenda (if using), star anise, cinnamon sticks and chillis (if using).
Simmer gently, partially covered, for 2 hours.
If using dried mushrooms soak in hot water. Drain once swollen. (Suggest you do this at beginning of cooking process to give them ample time).
Peel and cube the pumpkin into 2cm blocks.
Add pumpkin and mushrooms to pot and simmer another 30 mins with the lid off the pot until the beef is melting
Serve in a bowl (remove star anise and cinnamon sticks) - it's so hearty it doesn't even need cauli rice but you could serve with no-carb shirataki noodles if you can't get your head around that idea!

Comment: You're looking at around roughly 50 carbs total for the 500gs of pumpkin plus I'd allow another 8 carbs for the soy, garlic etc and a couple of carbs per mushroom. This should give you 4 meals though, so around 20 carbs per portion. I usually use way less pumpkin personally (and eat more meat!)

We always have the deseeded dried chillis, we like it hot! But even without it has a huge amount of flavour.

Roast Duck with a Whiff of Orange

2010-03-06T21:46:00.001-08:00

Ingredients -

4 duck legs
1T chopped fresh rosemary
1t dried tarragon or 1T of fresh chopped tarragon.
Sesame oil

Method -

Set the oven to 160C.
Score the skin of each leg.
Rub over a splash of seame oil and the tarragon and rosemary.
Place skin side down on a rack in a roasting dish.
Roast for 45 minutes and then turn the legs over.
Roast for a further 45 minutes until cooked.
For a crispier skin, place under a grill briefly.
Drain the fat from the pan and save - see note in Comments!
Add any browned bits to the reduction pan.
Rest the meat while preparing the reduction.

Red Wine reduction

Ingredients -

1-1/2 cups of good chicken stock
1/2 cup red wine
1/2t ground cinnamon
3 star anise

Method -

Place all ingredients except the star anise in a shallow pan.
Bring to the boil and continue boiling slowly until the sauce has reduced and is more syrupy.
Add the star anise.

Serving -

Add some sauce to the plate and then place the leg on top.
Add some thin slices of orange - alternatively, the orange slices can be added to the sauce along with the star anise.

Comments: This is not a sweet sauce, so I suggest if you would like it sweeter, you could add some Splenda to the reduction.

Duck fat - is 'to die for'! It's soft and silken! The fat I drained and kept from this meal has been used for frying up my breakfast mushrooms. The fat has a wonderful tarragon and rosemary flavour that adds a new dimension to anything I'm frying.

Spicy Asian Aubergines

2010-03-06T12:29:00.000-08:00

I love most Asian dishes, and this was one of my favourites when we were in China. This recipe is as close to the "real thing" as I have ever found.

~~~Ingredients~~~

450gm aubergines, cubed
2 tsp salt (to sprinkle on aubergines, not to go in recipe)
3 tbsp olive oil
2 cloves garlic, crushed
1 inch piece crushed ginger (or 1 tsp bottled minced if you don't have fresh)
1 small onion, halved and sliced
1 fresh red chilli, sliced
2 tbsp dark soy
1 tbsp hoi-sin sauce
½ tsp chilli sauce
1 tbsp Splenda
1 tbsp wine or white vinegar
1 tsp ground szechuan pepper (I used freshly cracked black ones if I don't have szechuan)
300 ml vegetable stock

~~~Method~~~

Sprinkle salt on aubergine cubes and leave for 30 mins (I don't usually bother with this step as aubergines don't seem to be bitter these days), rinse off and dry pieces.
Heat oil and add garlic, ginger, onion and fresh chilli.
Stir fry for 30 seconds
Add aubergines and continue to cook for 1-2 minutes
Add all remaining ingredients, reduce heat and simmer 10 mins, or until aubergine is cooked
Increase the heat to high and boil, cook until sauce has thickened
Serve with plain cauli rice

Comment: You are looking at around 15 carbs nett for this entire dish. Most of the carbs are in the onion (this is based on a 70gm onion) and the hoi-sin, but both are fairly critical to the authentic taste. You'll get 3-4 servings out of this as a side dish and it keeps well in the fridge.

Thai Chicken Curry with Lime and Coconut

2010-03-06T12:20:00.000-08:00

~~~Ingredients~~~

1kg chicken thigh or breast meat / cut into thick strips
1tbsp red curry paste (if using John West red curry paste I use 2tbsp as I find it’s not that hot)
1 tbsp vegetable oil
2-3 tbsp Splenda
4 lime leaves (I use 2 lemon leaves / whole if I don't have lime)
2 tsp finely grated lime rind (again, I use lemon rind if I don’t have limes on hand)
250ml coconut cream
1 tbsp Thai fish sauce
2 tbsp coconut vinegar (most Asian shops have this, it’s just a very mild vinegar, only a couple of dollars a bottle)
3tbsp shredded coconut / coconut threads (otherwise use desiccated)
4 fresh sliced deseeded chillies (these go on the side, so optional)

~~~Method~~~

Place chicken and curry paste in bowl and toss to coat
Heat the oil over high heat, add chicken and stir fry 5 mins or until lightly browned
Add Splenda, lime leaves, line rind, coconut cream and fish sauce
Simmer over medium heat for 4 mins until Splenda dissolves
Stir in the vinegar and simmer until chicken is tender
Serve chillies on side if desired…

Comments: This is a real favourite of mine and incredibly fast and easy to make. Thai food often contains brown or palm sugar to produce caramelisation, and it's difficult to absolutely replicate that precise taste, so I usually opt to reduce the sweetness than top up with too much Splenda.

Spicy Beef and Eggplant Salad

2010-03-04T21:41:00.001-08:00

This is a very hearty and flavour filled salad! There are several dressing options, or even just go for a good mayo mixed with crumbled blue cheese.

~~~Ingredients~~~(per person)

1 piece of steak, liberally covered salt and crackled pepper
baby salad leaves
3 -4 slices of eggplant (3/4") brushed with olive oil and crushed garlic
1 ripe tomato, quartered
handful of fresh mint and other fresh herbs

~~~Method~~~

Brush with oil then heat an iron pan on max. temperature
Char-cook the eggplant until soft
Char-cook the tomato until it has griddle marks
Cook the steak to desired degree and put aside for 10 mins
Make up plate with baby salad leaves
Slice steak in 1" pieces and place over salad
Top with eggplant and tomato
Drizzle with dressing

~~~Dressing~~~

Try the Honey Mustard one already posted

or:

Chilli & Basil Dressing if you like a Thai style:

2 tbsp Splenda
1 fresh red chilli, sliced
3 tbsp lime juice
2 tbsp light soy
2 tsp Thai fish sauce
(place all in glass jar with tight lid and shake well)

Mushrooms & Eggs with Pesto & Parmesan

2010-03-04T21:29:00.000-08:00

This is more of a pleasing assembly of ingredients than a recipe! But often we don't try different ingredients together and the pesto works so well! Who needs toast?!

~~~Ingredients & Method~~~

1 large field mushroom cooked in butter, to go on base

top with scrambled eggs (I am assuming you know how to make these)

add a good dollop of pesto

artfully arrange parmesan slices on top

Shirataki Noodle Baked Pudding

2010-03-04T18:53:00.000-08:00

This is like a rice pudding! I adapted it from Jimmy Moore, cutting down the amount of Splenda by a long shot though in my version.

~~~Ingredients~~~

2 eggs
1/4 c Splenda
1 tsp cinnamon
grated nutmeg
pinch salt
1 1/2 cup milk
1 pkt shirataki noodles
1 tsp vanilla

~~~Method~~~

Preheat oven to 180C.
Butter 6 x 170gm Pyrex cups and place in a 9" X 12" water filled pan.
Bring the milk just to a boil.
Meanwhile boil the shirataki noodles in water for 5 minutes then drain well.
Cut into small pieces with scissors and put equal amounts inside each cup.
Whisk eggs, Splenda, cinnamon, and salt together.
Then add some of the hot milk to this egg mixture and whisk (be careful not to 'cook' the eggs, though - pour slowly and whisk briskly).
Add egg mixture back into hot milk and add vanilla continuing to whisk.
Divide the liquid equally among the cups.
Next, pour hot water in the 9" X 12" pan around the cups to the halfway mark and then place in the oven.
Bake for 15-20 minutes until they just set.
Dust with nutmeg and eat it hot or cold for a delightful dessert or breakfast.

Mozarella Chicken on Noodles

2010-03-04T18:47:00.000-08:00

~~~Ingredients~~~

1 chicken breast per person
olive oil
1 glove garlic, crushed
splash of white wine
1/2 tsp oregano (fresh)
1/2 can pureed canned tomatoes
150gsm slice button mushrooms
1 pkt Shirataki noodles
100gms grated mozarella

~~~Method~~~

Sauteed the chicken breasts with garlic and bacon
Add wine, oregano and 1/2 can of pureed canned tomatoes
Simmer 20 mins, adding sliced mushrooms 10 mins before serving
Top with chese and pop under grilled briefly
Serve over lightly boiled Shirataki noodles (NO carbs, NO gluten)

Comment: The shirataki noodles are available at most Japanese foodstores. They are in a very strong brine and I rinse then bring to boil in fresh water, drain, then repeat to get rid of the brine smell.

Celery and Leek Soup with Bacon & Blue Cheese

2010-03-04T18:43:00.000-08:00

Simple, tasty and cheap! I made 4 portions for $8. You just need to be making this when the ingredients are in season or when the veges in the fridge are looking a little past their best!

~~~Ingredients~~~

1/2 bunch of celery ($1) diced
1/2 large leek (60c) chopped
1 clove crushed garlic
500ml chicken or vege stock ($2.25 or from freezer)
100gm crumbled blue cheese ($1.55)
salt, pepper
2 diced bacon rashers ($1)
1 tbsp oil or butter
and 1/4 cup of cream (50c)

~~~Method~~~

Saute garlic, celery and leek in butter or oil until softening.
Cover with stock and simmer until soft.
Remove 1/3 of veges and drain, puree the rest inc the liquid.
Add the whole veges back for texture.
Add bacon and cheese and season.
Add cream before serving (if freezing don't add cream at this stage)

Lemon Chilli Chicken

2010-03-04T18:41:00.000-08:00

~~~Ingredients~~~

2 cloves chopped garlic
1 tbs fresh grated ginger
2 tbs olive oil
600g chicken thigh fillets
1 tsp ground coriander
2 tsps ground cumin
1/2 tsp ground turmeric
1 seeded chopped red chilli
1/2 cup lemon juice
3/4 cup white wine
1 cup fresh coriander leaves

~~~Method~~~

Blend garlic, ginger and 1 tbs water into a paste in a small food processor.
Heat oil in pan and brown chicken. Remove and set aside.
Add garlic paste to pan and cook for one minute. Add coriander, cumin, tumeric and chilli, stir fry for further minute.
Stir in lemon juice and wine. Add chicken back to pan.
Bring to boil and reduce heat, cover and cook for 20-25 mins stirring occasionally.
Uncover and cook further 5 minutes over high heat until sauce is reduced by half.
Stir in coriander leaves and season to taste.

Comments: CARBS: Lemon juice has 11 carbs, the wine less than 1 carb and that's about it. I love tangy food and this one is a favourite!

Leek, Cauli and Cheese Soup

2010-03-04T18:35:00.000-08:00

Simple and delicious! You can follow the same method with broccoli and blue cheese too!

~~~Ingredients~~~

1 large leek - chopped
1/3 cauli - chopped
500ml chicken stock
salt & pepper
1 cup grated cheese
3/4 cup cream

~~~Method~~~

Place leek and cauli in pot and cover with chicken stock.
Cook until soft then puree with hand wand.
Season well (will definitely need salt and pepper!)
Add 1 cup grated cheese and 3/4 cup cream.
Stir well over low heat until cheese is melted, check seasonings again.
Serve with a flaxseed roll

Comment: This is also lovely with a good sprinkle of cooked chopped bacon for a more hearty result!

Bacon wrapped chicken in creamy tarragon sauce

2010-03-04T18:30:00.000-08:00

Another tarragon cream one but this version has bacon as well and is oven baked for part of it. This is very very tasty and moreish!

~~~Ingredients~~~

2-3 boned/semi boned chicken thighs per person
50gms butter
olive oil
salt and pepper
1 piece of bacon per piece of chicken
dash of wine
clove chopped garlic
good handful of freshly chopped tarragon and parsley
cream

~~~Method~~~

.Melt butter and dash of oil in pan at low-med heat, add garlic, saute very lightly
Season the chicken and add to pan to brown sides lightly.
Remove and wrap each piece in a rasher of bacon and place seam side down in shallow pyrex dish.
Add a splash of wine to base of dish.
Bake at 170 for 50 mins (test with skewer for doneness) keeping covered for at least 1/2 the time so bacon doesn't dry out.
10 mins before chicken is ready deglaze butter/garlic pan with a splash of wine then add enough cream for sauce and freshly chopped tarragon and parsley.
Cook over low heat, stirring until thickened, check seasonings.
Pour over chicken and serve

English Pickled Eggs (perfect snacks!)

2010-03-04T18:26:00.000-08:00

I originally made these for my English husband then clicked later how perfect they are for us low carbers! They keep for ages.

~~~Ingredients~~~

12 eggs
4 cups malt vinegar
3 cinnamon sticks
10 whole cloves
2 tsp. allspice
10 peppercorns
1 chilli pepper, finely chopped (optional)

~~~Method~~~

Put the eggs in cold water, add a teaspoon of vinegar and bring them gently to a boil.
Continue to boil for 10 minutes and then put them in a bowl of cold water.
When they are cool enough to handle, peel off the shells and put them in clean jars (the larger the better).
Heat the vinegar and the spices in the top of a double boiler (or one small pot inside another water filled pot).
Remove from the heat as soon as the mixture comes to a boil.
Allow the mixture to steep for two hours and then pour it over the eggs and seal the jars.
Store at least 2 weeks before eating.

Eggplant Parmigiana

2010-03-04T18:21:00.000-08:00

I adapted this from another thread on TradeMe to decarb and to suit my own taste. I ADORE eggplant, and loved this to bits!

~~~Ingredients~~~

1/4C Olive oil
1 large eggplant trimmed, cut lengthwise in 8 slices
1 clove crushed garlic
1 can diced tomatoes (I use the Budget brand as they have the least carbs)
3/4C cream
1/3C shredded fresh basil
1/2C grated parmesan
baby basil leaves to garnish

~~~Method~~~

Preheat oven to 200C.
Heat a char-grill pan over high heat.
Brush eggplant slices with oil and salt & pepper them.
Cook, in batches, 2 mins each side or until brown.
In another pot saute the garlic until soft, add the tomatoes, salt & pepper and simmer for 10 mins.
Add cream and basil.
Place 4 slices of eggplant in a single layer in a shallow baking dish; top with half the sauce, remaining eggplant, remaining sauce & sprinkle with parmesan.
Bake 10-20 mins or until cheese is melted & bubbly.
Serves 2 low carbers.

Pumpkin and Pine Nut Quiche

2010-03-04T18:18:00.002-08:00

Here in New Zealand pumpkin is used mainly as a savoury ingredient.

Ingredients:

Base: (after Dana Carpender)

1-1/3 cups of almonds
1/2 cup parmesan grated
6T melted butter
1T water

Filling:

1 cup mashed pumpkin
300mls mostly cream with some water
3 or 4 eggs
1 chopped onion sauted in butter until soft
Crumbled feta cheese
Toasted pine nuts
Blanched asparagus
Herbs of your choice

Method:

Crust:

Process the almonds and parmesan until fine.
Add the melted butter and water and process until a dough forms.
Line quiche dish with baking paper trimmed to fit.
Press in the crust.
Bake at 180C for 10-12 minutes and cool before adding the filling.

Filling:

Add the cream/water mix to the pumpkin.
Add the beaten eggs and mix in the onion.
Sprinkle the feta and pine nuts over the base.
Pour over the pumpkin mix
Top with the blanched, drained asparagus and herbs.

Bake 180C for 30-45 minutes.

Comments: This is a very useful crust recipe and you can delete the parmesan and add hazelnuts for a good base to a cheesecake.

Chicken cooked in tarragon and cream sauce

2010-03-04T18:18:00.001-08:00

This is just stunning, have made it again and again! Another big winner with my husband. Wonderful with cauli mash and a chargrilled courgette slices.

~~~Ingredients~~~

15 g butter
15 ml olive oil
4 skinless, boneless chicken breast halves (or 4 chicken pieces)
salt and pepper to taste
120 ml cream
15 ml Dijon mustard
4 g (a good handful) chopped fresh tarragon.

~~~Method~~~

Melt the butter and heat the oil in a skillet over medium-high heat.
Season chicken with salt and pepper, and place in the skillet.
Brown on both sides.
Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear.
Set aside and keep warm.
Stir cream into the pan, scraping up brown bits.
Mix in mustard and tarragon.
Cook and stir 5 minutes, or until thickened.
Return chicken to skillet to coat with sauce.
Drizzle chicken with remaining sauce to serve.

Slow Roast Pork Hocks with Chinese 5 Spice

2010-03-04T18:15:00.000-08:00

This is more a method than a recipe!

Take 1 pork hock per person.
Slash the fat/skin area and rub in salt and a generous amount of Chinese 5 spice).
Place in a high sided dish and cover with foil, bake 2 hours at 180, then uncover, add your veges and turn up to 200 for another hour.
If the crackling doesn't crackle then turn up for final blast at 220...
Make gravy to suit your own taste.

Chicken & Leek Pie

2010-03-04T18:08:00.000-08:00

~~~Ingredients~~~

1 chicken (I use a cheap chicken put in pot of water with onion, bay leaves, chopped carrot and bring to boil, boil 5 mins and turn off and leave until cold. Skin chicken and remove meat. Dice.)
1-2 large leeks, chopped
1 medium onion, chopped
olive oil
cayenne pepper
salt & pepper
bunch of fresh or pack of frozen spinach
500ml chicken stock

~~~Method~~~

Saute onion and leek with cayenne pepper, salt & ground pepper to taste
Defrost / or cook: spinach so you end up with a cup + ful
Layer: Leek mix / add pepper and salt, then chicken and top with spinach
Pour: stock over the top the layered leek/chicken/spinach
Topping: Top with pastry OR grated parmesan or normal cheese OR cauli mash and cheese
Bake: At 180 until hot and crispy/golden on top

Ham & Chorizo Scramble

2010-03-04T18:02:00.000-08:00

...also adapted from my favourite Spanish recipe book. Supposedly serves 4 (but as we don't serve with bread divide between 2!)

~~~Ingredients~~~

60g diced fatty bacon
100g diced ham (with fat / or just the fat)
100g finely chopped chorizo
6 beaten eggs

~~~Method~~~

Heat the bacon, ham and chorizo in a frying pan.
When the fat starts to ooze out add the eggs and stir over low heat until just set.

Comment: I add a big handful of chopped Italian parsley to mine plus freshly ground black pepper.

Moorish chicken baked in almond sauce

2010-03-04T17:58:00.001-08:00

(Serves 4). I adapted this from a Spanish cookery book and love it!

~~~Ingredients~~~

4 chicken legs
sea salt & freshly ground black pepper
4 small red onions (peeled)
1 red pepper (deseeded)
3 Tbs olive oil
1/2 cup dry white wine
1/4 tsp saffron threads infused in 1/4 cup boiling water
400g can chopped tomatoes
1 Tbs fresh thyme leaves
1 cup blanched almonds (lightly toasted & roughly ground)

~~~Method~~~

Preheat oven to 180C.
Joint chicken legs by separating drumsticks from thighs.
Season with salt & pepper, place in an oven pan.
Cut onions into wedges, slice pepper in thin strips.
Heat a large frying pan, add oil, onions & pepper strips.
Cook for 5 mins, tossing frequently over medium heat.
Add wine & simmer to reduce by half.
Add saffron & liquid & tomatoes.
Stir in almonds to thicken sauce, bring to boil.
Pour sauce over chicken, bake 1 hour, or until chicken tests cooked.
Adjust seasoning with salt & pepper before serving scattered with fresh thyme.

Chocolate Berry Flax Muffin

2010-03-04T16:57:00.000-08:00

With my passion for chocolate, it wasn't long before I'd adapted Doug57's famous Flax Wrap recipe!

Ingredients:

1T butter
1 egg
1T sugar-free syrup
2T ground flaxseed (same as linseed)
1/2T cocoa ( a good quality cocoa makes a difference - sometimes I'm intentionally heavy-handed here!)
1/4t baking powder
about 4 frozen berries

Method:

Melt the butter in a small pyrex jug
Add the egg and syrup and mix.
Into another cup mix together the ground flaxseed, cocoa and baking powder.
Add the dry ingredients to the wet ones and beat together. Scrap down the sides.
Drop in the frozen berries.
Zap for about 2 minutes in the microwave.
Serve with either whipped cream or some extra syrup poured over.

Variation: Before microwaving, drop onto the top one square of Lindt 85% chocolate - for the more serious chocoholic!

Roasted Herby Mushrooms

2010-03-04T16:38:00.000-08:00

Ingredients:

12 large Portobello mushrooms, lightly brushed to remove dirt
2 cloves of garlic finely chopped
2T balsamic vinegar
4 fresh sage leaves chopped (this is essential!)
1 large sprig of rosemary stripped from the stalk
1/2 cup olive oil
sprigs of thyme (also essential)
Salt

Method:

Set the oven to 160C
Lay the mushrooms out on a baking tray, tops down.
Mix together the vinegar, sage, rosemary, garlic and oil.
Brush the mixture liberally over the mushrooms.
Place sprigs of thyme on top and sprinkle with salt.
Bake for about 20 minutes.

Comment: These are lovely with Christmas or a special occasion breakfast.

Chicken Liver Pate with Brandy

2010-03-04T16:27:00.000-08:00

~~~Ingredients~~~

225g chicken livers
175g unsalted butter (room temp)
50gms extra butter for top
2 tbsp brandy
2 tsp mustard powder
1/4 tsp powdered mace
1 tsp fresh chopped thyme (or 1/4 tsp dried)
2 cloves garlic (crushed)
salt & black pepper

~~~Method~~~

Melt 25g butter in a heavy pan and saute the chicken livers over medium for about 5 mins, stirring all the time.
Use a slotted spoon to remove from pan & transfer to blender.
Melt rest of butter, add to blender.
Deglaze pan with brandy, add to blender.
Add the mustard, mace, thyme, garlic, salt and pepper and blend until smooth (don't worry if looks runny, will set in fridge).
Pour mix into one large or a series of small containers.
Pour 50g melted butter over top, leave to cool, cover with foil/ gladwrap & put it in fridge for 1-2 days to set.

Comments: Serve with flaxwrap crisps or parmesan crisps. Freezes well!

Crunchy Cauliflower and Cashew Salad

2010-03-04T16:25:00.000-08:00

Adapted from an recipe by Annabel Langbein.

Ingredients:

as much cauliflower as you need
1/2 cup salted roasted cashews - maybe more if you like a saltier taste
2T chopped fresh coriander
1t grated fresh ginger - more if you like ginger
2T whatever salad oil you use
salt and black pepper

Method:

Put the cauliflower minus the stalks into the processor along with the cashews and blitz until the mixture is like small crumbs (or to whatever texture you prefer).
Mix in the coriander, oil, ginger and seasonings.
Toss and serve.

Comment: A lovely fresh tasting 'different' salad that goes well with the never-ending Christmas ham!

The cashews can be a bit high in carbs, so keep that in mind when you're deciding how many to use.

Flaxseed wrap pinwheels

2010-03-04T16:15:00.000-08:00

.... and another wee experiment in making LC finger food! You will need to master the basic flaxwrap to make this (an incredibly useful recipe!)

Basic flaxwrap: (originally posted by the fabulous "doug57" in TradeMe's recipes)

1 egg

2 1/2 tbsp ground flaxseed (linseed)

1 tbsp olive oil or melted butter

1 tbsp water

1/2 tsp baking powder

salt & pepper

Mix all ingredients well and pour onto oiled flat rectangular or square dish. Microwave on high for 3 mins and remove from dish as soon as possible.

~~~Pinwheels~~~

1 x flaxseed wrap (I add 1/4 cup ground almonds and a little more water).

100gm cream cheese

1tbsp horseradish sauce

100gms sliced smoked salmon

parsley or dill, chopped

~~~Method~~~

When you've made your flaxwrap let it cool

Then lay it on a piece of baking paper and spread over cream cheese mixed with horseradish sauce, then a layer of smoked salmon and parsley or dill.

Leave the end clear of salmon and the cream cheese spread thinnest.

Roll up from the end with the thickest layer of ingredients, using the baking paper to roll it.

Wrap in the baking paper and pop in fridge until ready to slice (3/4 inch) and serve.

Makes about 10-11 slices per wrap.

Sugar Free Tomato, Chilli & Mint Relish

2010-03-04T16:12:00.000-08:00

~~~Ingredients~~~

4 large diced tomatoes
1 bunch washed and chopped fresh mint
1/4-1/2 cup sugar substitute (I use Splenda)
1 cinnamon stick
1 tsp mixed spice (I use allspice)
2 bay leaves
2 tsps finely chopped fresh ginger
2 fresh red or green chillis (I use dried inc the seeds)
1/4 cup white wine or cider vinegar

~~~Method~~~

Microwave all ingredients on high for 15 mins in covered dish
Stir and zap for 15 mins more on medium.
Take out bay leaves and cinnamon, puree the rest and bottle.
Keeps 6 weeks in fridge and does wonders to frittatas, meats etc!

Scallops or Prawns with Nutty Cauli Rice

2010-03-04T16:10:00.000-08:00

Adapted from a recipe that appeared in Cuisine magazine.

Ingredients:

1 medium cauliflower

2T butter

2T extra virgin olive oil

1 onion finely chopped

1 clove garlic, crushed

Salt and freshly ground pepper

Juice of 1 large lemon

2T finely chopped chives

Pine nuts - lightly toasted

As many scallops or prawns as you want!

Method:

Remove the cauliflower stalk and blitz the cauli in a processor until it's so fine that it ressembles rice grains.

Heat 1T each of the butter and oil in a large non-stick pan over moderate heat.

Add the onion and saute for 2-3 minutes, then add the garlic for another minute.

Add the cauli, stir well, season well and cook until it starts to soften - about 10 minutes.

Add the lemon juice and continue on low for about another 8-10 minutes.

Stir in the chives and toasted pine nuts and set aside.

Pat the scallops or prawns dry.

Melt the remaining butter and oil and when sizzling, add the scallops or prawns and cook 1-2 minutes each side.

Serve on a pile of cauli rice, with any remaining pan juices drizzled over the top.

Comments: This recipe has become a firm favourite for both of us. Jo prefers scallops and I love prawns.

The basic cauli rice base can be used wherever you want to substitute for normal rice or couscous in a recipe.

This week I made double the amount of cauli rice and froze half of it for a quick meal this week.

Greek yoghurt cheesecake

2010-03-04T15:42:00.000-08:00

This is a treat I made up yesterday just for one...

~~~Ingredients~~~

1/2 cup total ground almonds and/or hazelnuts mixed with 1/4 cup of melted salted butter (add a little granulated Splenda if you like a sweeter base)

3/4 cup plain greek yoghurt sweetend with Splenda if desired

Natural vanilla, a few drops

1/4-1/2 grated lemon rind

1 tsp gelatine in just enough boiling water to fully dissolve it

~~~Method~~~

Mix all ingredients

Press into greased ring (I used a 10cm one).

Take 3/4 cup greek yoghurt, sweeten lightly with granulated Splenda, add natural vanilla and grated lemon rind to taste.

Dissolve 1 tsp gelatine in 2 tsp boiling water, stir until dissolved and add to yoghurt, mix well.

Pour on top of base and pop into fridge to set.

Takes minimum 1 hour.

Top with a little more grated rind...

Comments: I've been cutting dairy down quite a lot but just wanted something sweet and luxurious (and quick to make!) to eat, and this experiment hit the spot!

Heroin Fish (addictive!)

2010-03-04T15:39:00.000-08:00

...adapted from Dana Carpernder's Heroin Cicken.

~~~Ingreidents~~~

1 cup grated parmesean cheese
1 tsp dried oregano or thyme
1 tsp hot smoked paprika
1 rounded tbsp oat bran
salt and pepper
fish fillets
1 egg, beaten

~~~Method~~~

Mix dry ingredients together to make coating.
Brush or dip fillets in egg then coat with dry topping.
Cook in oven (baking paper underneath) at 180 for 10-12 mins until fish is just done.
Serve with a good squeeze of fresh lemon. Fabulous!

Pesto Portobello Mushrooms with Haloumi

2010-03-04T15:37:00.000-08:00

When I'm working at home these are a favourite lunch dish of mine!

~~~Ingredients~~~

3 large flat mushrooms
3 tsps of pesto
some thinly sliced haloumi
butter, salt, pepper

~~~Method~~~

Trim stems back to the gills, dot with butter and season.
Microwave 1 1/2-2 mins on high until cooked.
Top with pesto and cover with thin slices of the cheese.
Pop under grill for a few minutes until the cheese goes golden on top and eat!

Comment: Another option when I don't have pesto is to top the mushrooms with those bottled chargrilled capsicums (chopped) - adding a more piquant flavour still!

Bubble & Leek for one

2010-03-04T15:28:00.000-08:00

I made potato rosti for my hsuband last night and this for me. I liked mine more!

~~~Ingredients~~~

1/4 thinly sliced leek
1 1/2 cups sliced cabbage
salt and pepper
1/4 tsp smoked paprika
1 egg
1/4 cup cheese chunks
rasher of cooked chopped bacon

~~~Method~~~

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.

Blue By You Meatloaf

2010-03-04T15:21:00.001-08:00

I had a play and came up with this - BIG thumbs up from my husband! (recipe is for 2).

~~~Ingredients~~~

MEATLOAF
500gm pork mince
1 egg
2 tsp dried sage
salt and pepper
100gm blue crumbled vein cheese
3 slices middle bacon
SAUCE:
1 cup sliced mushrooms
1/2 small finely chopped onion sauteed in butter, seasoned.

~~~Method~~~

Mix pork, egg & seasonings together.
Lay out the bacon (overlapping by an inch) on top of baking paper.
Cover with even layer of pork mix leaving last 1" of bacon furtherest away not covered.
Run a thick line of cheese from side to side at end closest to you.
Roll up like swiss roll & leave paper on.
Pop in oven 45 mins on 190C.
Uncover 5 mins before serving & place under grill to crisp bacon.
Make a simple mushroom sauce with lightly sauteed onion in butter, then mushrooms added & season.

Comments: Slice loaf into 2 or 4 and serve with sauce, cauli mash & green beans.

Creamy Paprika Chicken (good for crockpot or stove)

2010-03-04T15:16:00.000-08:00

I had a play with an old favourite recipe and made this - a very simple and largely de-carbed version of a lovely classic Italian dish. I removed the onions which bought the carbs down a lot without sacrificing flavour and ended up with a very smooth sauce, it was lovely and my husband is keen to have it again!

Serve with salad or slow roasted eggplant and mushrooms sprinkled with balsamic vinegar.

~~~Ingredients~~~

3 x chicken drums per person
salt, pepper
1/2 tsp smoked paprika
1 large tbsp tomato paste (about 50gms / 8 carbs)
150ml chicken stock
2 tbsp cream
olive oil
1 clove crushed garlic

~~~Method~~~

Season the chicken generously with salt, pepper and paprika.
Heat oil in pan and brown the chicken.
Add the garlic to one side and soften (don’t brown).
Add the chicken stock and bring to boil.
Add the tomato paste and stir until mixed through.
Cover with lid and simmer until chicken is cooked.
Remove chicken.
Stir cream in pan juices and reheat lightly if needed. Serve over chicken.
Should be around 4-5 carbs each person.

Balsamic Beef Casserole (crockpot)

2010-03-04T15:10:00.001-08:00

I adapted this recipe from a Dana Carpender recipe which called for a 1.75 kg beef round (a single piece, like a roast) and much less balsamic. I used the same amount of chuck steak but cubed it.

~~~Ingredients~~~

1.75 kgs cubed beef
2 tbsp olive oil
1 large onion, sliced
2 crushed cloves garlic
235ml beef stock
1 tsp powdered beef stock
120ml balsamic vinegar
1 tsp chopped fresh rosemary
260g tinned chopped tomatoes
pepper to taste

~~~Method~~~

Brown the beef cubes in oil and add to crockpot. Add all other ingredients and cook for 8 hours on low.
Don't salt until the end once you've found out how salty the stock is once reduced down.

Comment: This makes a lovely rich casserole, and I didn't need to thicken the sauce but you can use Guar or xanthan or flour etc if you wish to thicken to your personal desired consistency. Very simple recipe but lovely. Should make 8 serves with 5 usable carbs each.

Blue Cheese Mousse

2010-03-04T15:07:00.000-08:00

I was going through my old recipes and rediscovered this. Used to make it a couple of years ago and it's fabulous, and low carb!

~~~Ingredients~~~

1 envelope plain gelatine
2 tbsp cold water
4 tbsp unsalted butter
115gm cream cheese
115gm blue cheese (softened)
1 egg (separated)
1 tsp Dijon mustard
½ cup cream (whipped)

~~~Method~~~

Soften gelatine in cool water, then gently stir over low heat to dissolve.
Using a food processor or a hand wand beat together butter and cheeses, adding egg yolk, mustard and gelatin.
Beat egg white until stiff and carefully fold into mixture.
Fold in whipped cream.
Lightly oil a dish, and add mixture into the dish. Chill for several hours or overnight. Turn out upside down.

Comment: Serve with celery sticks or make up some parmesean crackers for the LC contingent and crackers of choice for the rest. It's absolutely delicious. Or even serve a wedge as an entree with crackers.

Cauliflower Cheese Souffle (easy) for 2

2010-03-04T15:04:00.000-08:00

~~~Ingredients~~~

2 eggs, separated with whites beaten until stiff

1 cup well cooked (soft) cauli

1/2 cup grated or crumbled cheese of choice (I only used 50gm blue vein but would use more next time)

1/2 cup cream

Salt & pepper

~~~Method~~~

In a small pot heat the cauli, cream, seasonings and cheese until the cheese is melted.

Puree with stick blender, check seasonings

Let mix cool, then stir through the 2 egg yolks

Fold in the beaten stiff egg whites until mixed (carefully)

Fill buttered straight sided oven proof dish

Bake 180C for 30 mins until brown and puffy (open oven doors as infrequently as possible!)

Comment: As you are in effect diluting the original base sauce by increasing the volume with egg whites make sure the base sauce is almost a bit too strong / slightly over seasoned. Next time I would also sprinkle the top with grated parmesean too and probably add a bit more cheese to the base mix.. very happy with this though and easy for someone who rarely if ever makes souffles!

Fab (but simple) Smoked Fish Pie

2010-03-04T15:00:00.000-08:00

~~~Ingredients~~~

Enough flaked, deboned smoked fish for two (If very strong poach in a little milk first and drain)
1/2 - 3/4 cup of cream
125gms cream cheese
3 boiled and chopped eggs
1/2 tsp smoked paprika
Salt & pepper
juice from 1/2 lemon
premade cauli mash (cauli cooked until soft, drained and well mashed with cream, butter and wholegrain mustard, s&p)
3 tbsp grated parmesan per portion

~~~Method~~~

Warm the cream and stir in cream cheese until dissolved.
Add the eggs and fish and all seasonings, stir carefully so you don't break up fish into mush
Stir through the lemon juice to cut the richness
Check the taste and adjust seasonings
Put into individual pie dishes and top with cauli mash for the LCer and potato mash for the others
Top with cheese
Bake at 180C for 30 mins (fan bake if you have it so cheese browns, or move up high in oven)

Comment: The cream cheese seems to thicken the sauce. Drained and rinsed capers would make a nice addition as well

Rating: Pretty near top of my husband's favourites list for this year!

Tangy Honey Mustard Dressing

2010-03-04T14:55:00.000-08:00

Adapted from Dana Carpender.

~~~Ingredients~~~

1/4 cup olive oil
2 tbsp apple cider vinegar
1 tpsn Splenda (you may like it sweeter)
1/8 tsp pepper (mine was a very generous 1/8th!)
1/8 tsp salt
2 tbsp Dijon (I used wholegrain)

~~~Method~~~

Combine well and store in container with tight lid.

Comment: This actually does have a honey flavour! Very impressed! I'm serving over a warm roasted eggplant, capsicum and green bean salad to go with the Roadkill Chicken.
Makes 6 individual serves, 1 carb each.

Chilli Walnuts

2010-03-04T14:53:00.000-08:00

~~~Ingredients~~~

300gms walnuts
30gms melted butter
1 tsp smoked paprika
1/2 tsp salt
1 tsp chilli powder
1/2 tsp white pepper

~~~Method~~~

Place walnuts in the crockpot and mix through the butter and spices.
Cook on low for an hour then stir, the cook one more hour.
Top up spices as desired at the halfway point.

Comment: The original recipe said 3 hours on low but the low setting on our crockpot must be a higher temperature than most - 3 hours would have seen our walnuts all turn black and burnt. I gave these as gifts at Christmas and they went down a treat!

Cheats Patatas Bravas

2010-03-04T14:48:00.000-08:00

This is based on a Spanish tapa dish traditionally made with potoates. I changed it out with cauli (as one does) and also used a cheats version of the sauce which I found and was more than happy about for a quick preparation. Obviously nowhere near authentic but very yummy and easy! Great for a lunch at home or an "I don't have much time but want something quick and tasty" meal!

~~~Ingredients~~~

Enough cauli flowerettes to fill the bowl you're going to eat from
1/2 tsp smoked paprika
1/4 cup LC mayo
1/4 cup lowest carb tomato sauce you have
salt & pepper
pinch of chilli
clove of garlic, chopped
olive oil

~~~Method~~~

Add a little water to the cauli and microwave (or boil) until just tender. Drain well
Sautee with the garlic in a hot pan with th.e olive oil.
Season well with the salt, pepper and paprika.
Mix together well the mayo, tomato sauce (I have a smokey BBQ one) and the chilli. Add more chilli if you like heat.
Pop the cauli back in the bowl when going golden and crisping in pan
Top with sauce and enjoy!

Comment: If you wish to be more authenic you can make a more complex cooked sauce, but for a quick lunch this was perfect. Next time though I'll top with crispy bacon bits though!

Cranberry Chutney

2010-03-04T14:44:00.000-08:00

(adapted from Dana Carpender and another online recipe)

~~~Ingredients~~~

500gms frozen cranberries (they are about $5 at the supermarket)
1/2 onion, finely sliced
1/2 cup powdered Splenda (or sweetener of choice) See comment below
1t cinnamon
1/2 t allspice
pinch ground cloves
pinch chilli
1/2 cup of water
a little oil

~~~Method~~~

Sautee the onion in oil over medium heat for a couple of minutes until softening.
Add the spices, stir well and cook for another minute.
Add the water and Splenda, then the cranberries.
Cook for 5-7 mins until the cranberries all pop. Don't let the whole thing go mushy by cooking too long or you lose the texture of the cranberries.

Comments: I added 1/4 cup Splenda to start then topped up to taste. In total probably added 3/8ths of a cup. You can also add a finely chopped peeled granny smith with the onion but this obviously drives up the carb count.

Carb count: Without the apple allow 2-2.5 carbs per 2 tbsp of chutney.

Volume: This made enough to fill 2 x Leggo tomato paste jars (one each for Prue and I), so 500gms total.

Tasting notes: I'm quite happy with this, more a tangy slightly tart chutney then a sweet one. Perfect with turkey or I'm going to try next time we have pork with crackling - will contrast nicely with the richness of the fat.

Scallop & prawn jambalaya

2010-03-04T14:26:00.000-08:00

~~~Ingredients~~~

2 tbsp olive oil

1 tbsp butter

¼ chopped onion

2 sticks chopped celery

¼ chopped capsicum (I use red)

½ finely chopped tomato

2 cloves finely chopped garlic

1 cup prawns / scallops OR raw cubed chicken

½ chorizo sausage (optional if too strong for you or you just don’t have it)

¼ cup chopped parsley

1 bay leaf

½ tsp dried thyme

½ tsp salt

¼ tsp ground cloves

½ tsp ground pepper / or white pepper

½ tsp smoked paprika or cayenne pepper

¼-1/2 tsp chilli powder to taste

¼ tsp nutmeg (ground or freshly grated)

¼ cauli turned into rice in the food processor

½ cup chicken stock

~~~Method~~~

Sautee the garlic, onion, celery and capsicum until soft (5 mins)

Add all the spices and herbs and cook (1 min)

Add the cauli rice and chorizo and sauté a couple of mins until well blended and starting to go soft (3-4 mins)

Add the chicken stock and cook the mix until cauli is soft but NOT mush, there will be left over liquid, that’s part of the dish – it’s a little soupy. This will take 5-8 mins

In the meantime sautee the seafood or chicken in another pan, in the butter, until cooked. Remove from heat.

Add the chopped tomato to “rice” mix

Then add the cooked seafood or chicken and stir well, let sit for a minute or so for flavours to infuse and meat to reheat

Remove bayleaf

Stir parsley through and serve.

Comment: Don't be daunted by the length of the ingredient list - they are mostly pantry items. I was really missing some of the spicy rice dishes I used to love and was delighted at how well this experiment / adaptation worked. I'm planning to make this at a dinner party soon!

Caponata (sweet & sour vege stew)

2010-03-04T14:20:00.000-08:00

Serves 4-6 (if you're lucky)

2 medium eggplants, 1 cm cubes
3 tbsp olive oil
1 red capsicum, diced
2 tomatoes, diced
1 cup marrow or courgettes, diced 2
3 celery sticks, 1 cm dice
1 bay leaf
3tbsp stoned green olives
salt
freshly ground black pepper
1 tbsp sugar substitute
2 tbsp red wine vinegar
1 tbsp drained rinsed capers
2 tbsp pinenuts

~~~Method~~~

Heat the oil and sauté the eggplant until golden and half cooked, remove from pan with slotted spoon
Add the capsicum and celery to the pan and cook for 5 mins until soft
Add the tomato, eggplant, bay leaf, olives, salt and pepper
Cook for another 10 mins
Dissolve the sugar in the vinegar and add along with the capers
Cook anther 10 mins until eggplant is soft or the vinegar not longer tastes sharp
Lightly toast pinenuts in a dry hot & pan and scatter over the top
Serve

Comment: This is a sweet and sour vege stew from Southern Italy. It adapted really well to a LC version, it was fabulous!!

Cauliflower salad with celery, chicken & curry mayo

2010-03-04T14:11:00.001-08:00

~~~Ingredients~~~

1 large head of cauli - cut into flowerettes and microwaved or steamed until just tender (not mushy!) - 2 cups diced celery (for crunch)
2 cups diced cooked chicken
1/4 cup finely sliced almonds to scatter over top
1 cup Best Foods mayo (you may wish to add more or less depending on how coated you like your food)
curry powder (ready made or I make up this mix below myself) to personal taste

Curry powder mix: (heat all ingredients in dry pan to start releasing flavours then grind with mortar and pestle, store in airtight jar)

1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
1 large bay leaf, broken
8 whole cloves
6-12 cardamom seeds (pods removed)

~~~Method~~~

Mix curry / mayo to taste, toss veges and chicken through it and sprinkle almonds over the top.

Comment: What worked for me was the variation of textures and the lovely creamy curry dressing. I think I'd be tempted to add a bit of greek yogurt to the mayo next time though to add a little bit of tartness. I'm also going to try a big handful of sunflower seeds through it next time too.

Welcome to our low carb cooking diary!

2010-03-04T13:57:00.000-08:00

IMPORTANT ANNOUNCEMENT: AS OF 1 APRIL THIS BLOG HAS BEEN REPLACED BY OUR SITE AT:

www.lowcarbcooking.co.nz

You'll find all these recipes (sorted by category) plus a host of new ones, lots of reference material and a dedicated LC message board.

Thank you for supporting us here but please do join us at the new site - we'd love to see you all!

Jo & Prue

****************************************************************

Prue and I are long time low-carbers for both health and weight reasons. And we both LOVE good food.

Again and again we see people asking for recipes as they can't fathom a lifestyle without carbs, or even at the most basic level "what to serve instead of that potato, pasta, rice and bread?".

Over the last few years we've both taken a great interest in trying and adapting recipes to fit our lifestyle, and some of these dishes have been as good, if not better, than the originals.

These are our tried and true recipes - plus a few staples we have picked up elsewhere, often played with and just feel we can't live without! Wherever we have used someone else's recipe as a base we will acknowledge this (if we can remember where it came from!)

Jo & Prue

Low carb cooking in style

**Our New Website***

Blue Cheese Quiche with Ham and Mushrooms

Indian Spiced Coconut Mushrooms

Creamy mushrooms with chorizo and bacon

Chinese Spiced Beef (one pot dish)

Roast Duck with a Whiff of Orange

Spicy Asian Aubergines

Thai Chicken Curry with Lime and Coconut

Spicy Beef and Eggplant Salad

Mushrooms & Eggs with Pesto & Parmesan

Shirataki Noodle Baked Pudding

Mozarella Chicken on Noodles

Celery and Leek Soup with Bacon & Blue Cheese

Lemon Chilli Chicken

Leek, Cauli and Cheese Soup

Bacon wrapped chicken in creamy tarragon sauce

English Pickled Eggs (perfect snacks!)

Eggplant Parmigiana

Pumpkin and Pine Nut Quiche

Chicken cooked in tarragon and cream sauce

Slow Roast Pork Hocks with Chinese 5 Spice

Chicken & Leek Pie

Ham & Chorizo Scramble

Moorish chicken baked in almond sauce

Chocolate Berry Flax Muffin

Roasted Herby Mushrooms

Chicken Liver Pate with Brandy

Crunchy Cauliflower and Cashew Salad

Flaxseed wrap pinwheels

Sugar Free Tomato, Chilli & Mint Relish

Scallops or Prawns with Nutty Cauli Rice

Greek yoghurt cheesecake

Heroin Fish (addictive!)

Pesto Portobello Mushrooms with Haloumi

Bubble & Leek for one

Blue By You Meatloaf

Creamy Paprika Chicken (good for crockpot or stove)

Balsamic Beef Casserole (crockpot)

Blue Cheese Mousse

Cauliflower Cheese Souffle (easy) for 2

Fab (but simple) Smoked Fish Pie

Tangy Honey Mustard Dressing

Chilli Walnuts

Cheats Patatas Bravas

Cranberry Chutney

Scallop & prawn jambalaya

Caponata (sweet & sour vege stew)

Cauliflower salad with celery, chicken & curry mayo

***Welcome to our low carb cooking diary!***

Our New Website*

Welcome to our low carb cooking diary!