Tag: LCHF

Chocolate Lava Puddings

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lava pud

THIS IS AN ORANGE LEVEL DESSERT AND IS NOT RECOMMENDED IF YOU ARE IN THE GREEN PHASE. But Chocolate Cravings are hard to beat and this one will hit the mark. If it doesn’t – you really have a problem. Thermomix and regular method included here.

INGREDIENTS:
1/4 Cup Almond Meal ( Thermomix 65 grams raw almonds)
100 g Dark Chocolate ( at least 75% – I used Cadbury Coco)
1 level teaspoon gluten/grain free baking powder
2 eggs
50 grams coconut oil
50 grams devondale salted cultured butter
1 teaspoon organic vanilla paste
METHOD:
Grease with butter 4 dariole pots or small ramekins
Mix together Almond Meal and Baking Powder – set aside.
THERMOMIX: Blitz Almonds and Baking powder Sp 9 15 seconds – scrape down bowl. Blitz again for further 5 second bursts if needed. SET ASIDE – do not wash bowl.
Melt together chocolate, coconut oil, butter and vanilla over water bath or in microwave.
THERMOMIX: Break up chocolate and Blitz 20 Seconds Speed 9. Scrape down bowl. Add coconut oil, butter and vanilla to chocolate. Melt 40 degrees speed 2 for 2 mins. Scrape down bowl. Add Almond Mixture and Eggs. Mix Speed 5 40 seconds, Scrape down bowl mix again if required. Place into well greased dariole pots or ramekins and set aside.
Non thermo: Gently beat eggs
Add Almonds and Eggs to cooled chocolate mixture folding in well. Place into prepared dariole pots or ramekins. SET ASIDE.
This recipe will work best if you an make earlier and if a hot day place in fridge for a couple of hours or if cold leave on bench.
PRE HEAT oven to 160 degrees fan. THEY MUST GO INTO A PRE HEATED OVEN!
Cook for 7 – 10 minutes ( depending on your oven). They will soufflé up. YOU need to serve them immediately with either greek yoghurt or double cream and berries. They are super rich and chocolatey but not sweet. They are quite bitter. If you can’t deal with bitter chocolate you can add a tablespoon of PURE maple syrup to your chocolate/coconut oil/butter mix.
Enjoy:
Nutritional information: ( not adding sides)
264 Calories Fat(g):25.6 Carbs(g):4.6 Protein(g): 5.3

Spicy Chorizo & Egg Breakfast Pots

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chorizo pots

This is a delicious breakfast and the chorizo and tomato mixture can be made up and and you just add your egg and feta and bake in the oven while you’re getting ready for work.

Its delicious, its filling and its super carb friendly if you combine it with your BPC at morning tea time.

INGREDIENTS:

1 Tin Crushed Tomatos ( I prefer Ardmona or Aldi Brand as both have no added nasties and taste amazing)

1/4 Spanish Onion Chopped Finely

1 Chorizo Sausage De skinned and crumbled

1 Teaspoon of Your Inspiration at Home Salsa Dip Spice

100 g Feta Cheese

1 Egg per pot ( makes 4 serves so 4 eggs in total)

4 handfuls of baby spinach (one per pot)

METHOD:

Combine Tomatos, Onion Chorizo and Spice Mix and add to Greased Ramekins on top of the handful of spinach leaves.

Crack an egg on top of this and season to taste.

Crumble your feta ( 25 g per pot) over the top.

Bake in a 180 degree fan oven for 15 – 20 minutes.

To serve top with diced avocado and sour cream, and if you love coriander pop some of that on as well.

This is a delightfully spicy way to start your day – or can be an amazing meal at any time. Its so easy!

NUTRITIONAL INFORMATION:

190 Calories per pot  Fat: 12.2g (not including toppings) 7.9 grams of Carbs  9.9g protein.

Offaly Good Peppered Chicken Pate

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offally good pate

The craving was strong last week. Id made the Seed Loaf and I needed – absolutely positively couldn’t live without it any longer – PATE. Now some of you will coil back in horror – after all – its LIVER – its OFFAL. But Im telling you all now – it was this or Lambs Fry and Bacon and my body said it wanted LIVER and thank you to Coles and their Free Range Chicken Range – I found the livers required in the Butchery section. So in the trolley it went! Now traditionally when I’ve made Pate previously Ive used Brandy to flambé my livers and had to sieve the end result ( this was pre Thermomix). So yep – you’ve guessed it the livers ended up in the Thermy after caramelising in Devondale Cultured Butter and Garlic Infused Olive Oil in a hot pan, and can I tell you – the result was spectacular. Im sorry for those of you without a Thermy – you will just have to get out the Food Processor or Stick Blender and then sieve it to get it as smooth and creamy.

INGREDIENTS:

250 g of trimmed and cleaned chicken livers

30 ml Garlic Infused Olive Oil

50 g Devondale Cultured Butter

Cracked Black Pepper ( as little or as much as you like)

Good Pinch Pink Salt

100 ml Pouring Cream.

METHOD:

Pop your Butter and Oil into your frypan. Get it nice and sizzly

Add your chicken livers to the sizzly buttery foam. Caramelise them on both sides and pop them into your blender of choice.

Add your cream and seasonings.

Blend until you achieve a smooth consistency.

Pop into ramekins ( I got a 225ml and a 100 ml ramekins worth) top with extra melted butter ( approx 50 g) and sit in the fridge to set.

Enjoy on your LCHF Seed Loaf for Breakfast/Lunch or a snack.

Nutritional Information:

Calories per serve 50   Fats:5.2g  Carbs:0.2g Protien:0.8g

Beef Mushroom and Merlot Hot Pot

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beef mushrom and merlot

This is deliciously rich and warming casserole for colder evenings. It makes 6 decent serves that will fill you with good fats and comforting goodness. Add a carrot to your base it becomes an orange meal ( but if you’ve had a fast day thats more than fine). Take the carrot out you’re back in the green.

This recipe is with the carrot added ( for your nutritional panel) its still well within the realms of being very low carb and very nutrient dense and good tucker!

INGREDIENTS:

1 Kilo Of Beef Casserole ( Chuck) steak cut into chunks but not trimmed ( leave the fat fat is flavour and filling)

1 Small carrot diced

1 small brown onion diced

1 stick of celery diced ( I used young celery from my garden so leaves and all)

2 cloves of garlic chopped finely

1 teaspoon sweet paprika

1 can of Rich and Thick Chopped tomatoes ( I used Adroma for this)

250 Ml Merlot

1 Tablespoon of Thermomixed vegetable stock

Assorted herbs ( Parsley, Rosemary, Thyme)

250 grams button mushrooms quartered

Pink Salt and Black Pepper to season

Sour cream or Creme Fraiche to serve.

Garlic Infused Olive Oil and Cultured Butter for Searing your Meat

METHOD:

Sear your meat on a high heat in a heavy bottomed pan using your infused oil and butter ( I use cast iron as I love the flavour it gives – I’ve also cooked in it for years)

Once your meat is browned well ( its a good time to season while the meat is browning) remove and set aside to rest.

Pop your chopped vegetables ( celery,onion, garlic and carrot if you’re using) into the pan and the leftover juices. If you need to add more butter and oil to help do it.  Add paprika (1 teaspoon) at this stage too.

One you have sautéed them down pop your beef and its resting juices back into the pan.

Now deglaze the pan with your merlot. ( Pop it into the pan with the beef and veg and scrape up all the bits stuck to the bottom of your pan with it while it bubbles and reduces)

Now you add your tin of tomatoes and a tin of water to the pan along with your vegetable stock. If you don’t have thermomix stock use the little pots of stock that continental make ( the jelly like ones)

Bring this all to a nice simmer and pop in your mushrooms.

Let this simmer nicely on the stove for a good 45mins to an hour.

I have gas so at this stage I switch off and pop in the herbs and clamp down the lid and reheat for another 30-45 mins when its time for dinner.

Add your fresh herbs at the very last for a pop of freshness. You could also squeeze in some lemon juice. This would give the dish added zing.

Serve with a side of buttery broccolini for adults – a little sweet potato or low carb spud ( spud Lites) for Diabetics or Kids or Hubbys who also need a couple of extra carbs.

Also add a lavish dollop of sour cream or cream fraiche and sprinkle with a little sweet paprika. ( extra)

NUTRITIONAL INFORMATION:

Calories: 135 calories  Fats:6.9g   Carbs:6.5 g  Net Carbs: 5.2  Protien:5.5g

 

White Chocolate Friand Bites

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friands

This recipe is not strictly green and yet its not quite orange either. Its very filling and is a great “take a plate” kinda recipe. I made it the other week to try it out and I had my fill ( one square) and sent it off down the coal mine with my hubby. I asked for honest reviews and opinions and they gave it. Most said a little bland ( but remember they didn’t have it with the cream I had it with) but all said could he bring it in again next weekend please.  I will make stuff for the boys to try all the time – if it stops the run for Pies and Bacon and Egg Rolls! These started as a “blondie” but earned themselves the title of Friand with their cake consistency and lightness. This one has Thermomix and traditional instructions.

INGREDIENTS:

250g Almond Meal   ( If you are using a Thermomix mill these yourself)

30 g White Chocolate ( Couverture is best if you can get it but commercial will do)

50 g Devondale Cultured Butter

30 g coconut oil

100 g Philadelphia Cream Cheese

4 x Eggs

1 teaspoon baking powder ( gluten and grain free)

1 Teaspoon vanilla paste ( or two scraped vanilla beans)

1 Tablespoon of double Cream to make ganache  with 30 g white chocolate.

METHOD: ( traditional and thermomix provided)

Thermomix: Mill almonds 1 minute Speed 9. Set aside in a sep bowl.

Without washing bowl place 30 g white chocolate in bowl and mill speed 9  for 30 sec

Add coconut oil and butter ( chopped into 1 cm squares) into bowl and melt 45 degrees speed 1  for 1 min, Check scrape down bowl do same again if needed in 30 second intervals.

Add Philadelphia Cheese Mix speed 5  for 30 seconds. Scrape down bowl. if not a liquid consistency repeat again.

Add Vanilla paste and eggs – Blend speed 5 for 30 seconds. Scrape down bowl.

Add Dry Ingredients ( Almond Meal and Baking Powder) blend for 30 seconds speed 4. Scrape bowl repeat.

Place into a lined brownie tin ( I use a 20 cm square Lurpak special brownie tin)

Bake in moderate ( 160-180 degree oven – they all differ) for 30 -45 mins. This will rise beautifully and brown on top. Its baked when a cake spike comes out clean.

TRADITIONAL METHOD:

Mix dry ingredients ( start with almond meal or flour) into a bowl.

Melt chocolate, coconut oil and butter in microwave or over a hot water bath.

In sep bowl add vanilla and eggs together whisking well ( you want them fluffy)

Mix Wet ingredients into dry in a folding action.

Bake as above.

GANACHE  – Its really a drizzle.. Melt together double cream and extra 30g white chocolate . Drizzle over cooled cake.

NUTRITIONAL INFORMATION: ( based on 16 servings)

Calories: 109  Fats:9.5g  Carbs:4.1 Net Carbs:3.3 Protein 1.9g

Crunchy Granola Not So Sweet

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crunchy granola.jpg

INGREDIENTS:

1 Cup whole raw almonds

1 cup shredded coconut ( unsweetened)

1/4 Cup Pumpkin Seeds

1/4 Cup Sunflower Seeds

1/4 Cup Flax Seeds

1/2 Cup Flaked Almonds

1/4 Cup Psyllium Husk

1/4 Cup White Chia Seed

100 g Coconut Oil ( melted)

1 Split Vanilla Pod

1/2 Teaspoon Cinnamon

5-8 Drops Liquid Sweetner if desired ( or 30 Grams Maple Syrup or Raw Honey if you are Paleo)

 

METHOD:

Put all ingredients into a large bowl  and mix well to combine.

Bake in a moderate oven for 10 -15 mins on a lined baking tray. Turning mix every 3 – 5 mins to ensure it browns and toasts evenly.

Allow to cool on bench and then place into fridge or freezer to set coconut oil.

Once set break into pieces and store in an airtight container in fridge.

Makes about 20 x 22gram size servings ( trust me its enough) .

This is great with coffee as a quick grab and go or sprinkled on your yogurt with berries.

Parmesan & Parsley Chicken Schnitzel

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parmesan and parsley snitty

While I was making this it caused me to reminisce – when I was about 14 maybe 15 my parents used to holiday in a caravan in Tuncurry. For as long as I can remember I have been obsessed with faffing in the kitchen, and sometimes Mum was happy to let me, especially if we were on holiday.

Anyhow  I made a veal in a creamy garlic sauce ( yes it seems even then I was obsessed with creamy sauces) and we only had powdered garlic. Id never used it before and the recipe called for a teaspoon of crushed. Not knowing the difference between tsp and Tsp ( thats how it was written) I put a TABLESPOON of garlic powder into my sauce and ALL OVER MY VEAL. Needless to say – I nearly killed my parents – especially my mother who still had her gallbladder back then. I wasn’t ever allowed to use garlic powder ever again.

But tonight I did – I wanted to use onion and garlic but not have it be WET in the crumb. Onion Flakes located – Garlic Flakes – not located – powder it was. AND I was afraid  – very afraid that I may kill either myself or my gall bladder intact hubby or one of the kids. Happy to report – we are all alive and no one has fallen off the perch yet.

You will need a high speed processor for this one as it involves making a crumb from almonds and seeds. That can also be used to crumb lamb cutlets or maybe even fish. Because come on – who doesn’t love a crumbed cutlet?

INGREDIENTS – CRUMB ( Plus method for Thermomix)

Weigh into your bowl 150g Whole Raw Almonds

25 g Pumpkin Seeds

20g Sunflower Seeds

5 g Psyllium Husk ( this acts like a glue – you need it)

50 g Of Thermo blitzed parmesan Cheese

1 teaspoon of Onion Flakes

Half a teaspoon of Garlic Powder ( if you find the flaked style use a teaspoon)

A good Sprig of fresh parsley and Pink Salt and Pepper to season

Blend Speed 9.5 for 10 seconds. Scrape down bowl repeat for 5 seconds. You will have a fine crumb.

( if you are using a high speed processor pulse until you have a fine crumb)

Remove from bowl set aside ( do not wash bowl – you can even leave a little in the bowl – remember psyllium – glue – )

You don’t want it chunky AT ALL.

CHIICKEN INGREDIENTS ( And Thermomix Method)

400 g Chicken Breast Fillet Cut into Cubes

400 g Chicken Thigh Fillet cut into cubes

Don’t remove the fat – fat is flavour.

1 Egg ( If you have an egg allergy leave this out)

Blend Speed 9 for 5 seconds, Scrape Bowl repeat. Scrape bowl – repeat. ( The natural proteins in the meat form a glue combined with the egg and psyllium residue in bowl)

You will get 5 x 150 g patties from this mix plus a little leftover to make some nuggets for your lunch the next day.

Place some of your crumb to cover the bottom of a baking tray ( lined with baking paper) – you’re going to need 2 lined trays.

Now pick up your patty and smash it into the crumb spreading until you have a fine plate size snitty.  Repeat this with each patty refilling your crumb tray as you go.

Place each snitty onto another lined tray ( I got two and then placed another piece of baking paper then another two and made the rest into nuggets for the kids lunches tomorrow).

Let them rest in the fridge to re form the proteins for at least 15 -20 mins.

Shallow fry in a combination of Cultured Butter and Garlic Olive Oil. Pop each into the oven as you fry them ( to finish cooking on the inside). They are fragile so be careful lifting and turning – they will stick together but. Trust me.

We had these with broccoli and creamy mushroom sauce – but you can be as creative as you want to with toppings.

Enjoy!

NUTRITONAL INFORMATION: (5 Serves)

Calories: 599  Fats:45.9 ( Saturated 13.6g)  Carbs:9.1 Net Carbs:5.2 Protein:43.2

French Style Baked Eggs

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2016-04-25 10.10.55-1.jpg

These French Baked Eggs are and always have been a firm favourite in my household. Been making them this way for years and thank goodness they are still a treat ( they take a little time) but make a gorgeous breakfast in bed .It is baked in the oven but it is so simple and its so yummy. I hope you enjoy this twist on a French Classic.

INGREDIENTS: ( FOR ONE)

2 x Large Eggs

1 x Handful Baby Spinach

50 Ml Pouring Cream

25 G Crumbled Fetta Cheese

Salt and Pepper to taste.

METHOD:

Pop the kettle on to boil ( you’re going to need the water from it) and pre heat your oven to 160 degrees fan

Grease a ramekin with butter. Place your spinach leaves into the bottom of the ramekin. Crack your eggs onto the spinach leaves ( crack them into a cup one at a time – Mum does not want shell in her breakfast)

Pour your cream onto the eggs and spinach. And Salt and Pepper well.

Crumble your feta on top.

Pop your ramekin into a deep sided dish.

Pop your dish into the oven and pour water from your recently boiled kettle around the ramekin ( it should come half way up sides).

Close oven door and set the timer for 10 mins.  Come back and check it – If Mum likes her eggs a little runny the white should be set and the yolk will be runny. You just have to make sure your whites are set ( no one likes a runny white). It might need another 5 mins.

When its done – you can pop it onto a plate. IF you’re really clever you might like to serve it with a side of grilled asparagus spears for dipping into the egg. ( lightly grill them in a pan with a little butter while you’re waiting on the eggs to cook).

Serve with a smile and a Happy Mothers Day. And don’t forget to wash up ( also be careful getting it in and out of the oven and the water bath – use oven mitts) Mum does not want to have to fix burns.

(You can make more than one if you are feeling clever and hungry)

Spiced Non Fried Chicken

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non fried chicken aioliGreat for a weeknight dinner – “Fake-away” night or wonderful packed cold into a picnic – these can be made mild or as spicy as you can take – I served them with a salad of baby spinach, roasted pumpkin and feta cheese. Dressed with the oil from the feta. Along side I made a pot of garlicky aioli – which I need to perfect and made in my thermomix. You don’t however need a Thermy for this – you can but almond meal already ground!

INGREDIENTS:

2 Kilos Chicken Legs ( or pieces with bone in)

250 ml buttermilk

300 g Almond Meal ( or if using a thermomix use whole almonds and mill)

1 teaspoon of garlic powder

1 teaspoon onion powder

1 teaspoon cumin powder

1 teaspoon dried thyme leaves

1 teaspoon of Sweet Smoked Paprika

1 teaspoon of chilli  flakes ( omit if you don’t want them spicy – increase if you like the heat)

Pink Salt and Ground Black Pepper to taste

2 Large Eggs.

METHOD:

Place your chicken into a glass bowl and pour buttermilk over. Seal with glad wrap and refrigerate overnight or if in a hurry a couple of hours. The enzymes in the fermented buttermilk will help tenderise your chicken and make it easier to eat off the bone.

If using a thermomix – add all of your dry ingredients into the bowl and blend Speed 9 for 5 seconds. Scrape down bowl and repeat if required ( you are looking for a nice spicy crumb)

Non Thermy – add all of your dry ingredients into a bowl and mix well. Set aside for your chicken.

Now crack two eggs and whisk them. Bring your marinated chicken out and massage the eggs through the chicken.

Glove up and press your chicken pieces into the crumb coating well. Pop them onto a lined baking tray ready to bake later.

I like to rest mine in the fridge before I cook them ( gives the crumb more time to stick) but you don’t have too if you’re in a hurry.

Bake in a moderate oven for 45-50 mins until you can see the chicken is moist and pulling away from the bone. The crumb seals in the steam and moisture so they need to sit for a little while before serving them to small people ( they get hot).

ENJOY!

NUTRITIONAL VALUE: (Based on 8 Serves per 2 Kilos of Chicken No Sides)

Calories: 98  Fat(g):7.2  Carbs:2.2  Net Carbs:1.1g Protein:7.2g

Sticky Asian Inspired Beef Spare Ribs ( serves 4)

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ribs 1

The secret behind these ribs is the marinade. I did try to make ribs a few weeks back with lamb – but they didn’t have much meat and were a little dry. These ones were dribble and juicy just as ribs should be – but next time I will take more time and batch sear them. Before baking them longer. Some were a little chewy – but granted I was lazy and put them on a little later than I would normally. Beef ribs need a long slow cook and a few turns to keep them juicy. The marinade can be used on any meat you wish to slow cook and extra chilli and the whole bunch of coriander I used are optional extras ( we are a coriander loving family).

For 4 people you need at least 1.5kilos of ribs ( greedy people need 2 kilos or more) they are yum – but they are the richest of the ribs being beef..

MARINADE:

1 teaspoon crushed garlic

1 teaspoon crushed ginger

2 Teaspoons Coconut Aminos ( available at a health food shop and is a soy alternative)

2 Teaspoons Apple Cider Vinegar

4 Teaspoons Pure Maple Syrup

4 Teaspoons Tar 10 Watermelon and Chilli Vinegar ( available here)

3 whole cloves

1 star anise

2 teaspoons cinnamon powder

1 teaspoon ground coriander

1 teaspoon ground cumin

MARINADE IN THIS AT LEAST OVERNIGHT ( THE LONGER THE BETTER)

Optional Fresh Chilli and Coriander to Garnish.

METHOD:

Sear your beef ribs in batches in a heavy based fry pan.

Once seared de glaze your pan with the left over marinade mixed with 500ml  water and 1 tablespoon of Thermomix vegetable stock.

Now you can either pop your Ribs and liquid into a slow cooker and cook for about 8 hours ( if you want to go off shopping or to work and come home to a delicious meal) BUT with this method you will need to reduce some of the stock in a saucepan on the stove to use as a glaze.

I put mine into a low slow oven 100 degrees in a cast iron pan for approx 6 hours – they could have done with more. And I reduced the lot on the stove top prior to serving.

We had them served with steamed broccolini and the kids had mash with theirs. But they would be awesome with steamed asian veg finished with fish sauce and sesame seeds!

Long and slow is the key here – these are a fatty cut of meat in a tough area on the animal. But be warned they are a popular cut and NOT CHEAP anymore ( they used to be thrown away!!!)

Enjoy  L xoxo