Just Recipes!
- Thread starter DQ
- Start date
im defo gona give those a bash
i made somic similar with tuna and egg.
tuna mixed with one egg... add seasoning if u want to
make two patties sepratly ..shallow fry on both side...then put cheese in the middle and put them together like a sandwich.. tuna melt without the bread.
i made somic similar with tuna and egg.
tuna mixed with one egg... add seasoning if u want to
make two patties sepratly ..shallow fry on both side...then put cheese in the middle and put them together like a sandwich.. tuna melt without the bread.
Pheonix-Rising
Full Member
Blue cheese sauce
Great with steak or over button mushrooms.
1 pot of double cream
As much stilton as you like
Simmer in a pan until slightly reduced and pour.
So simple, and so lovely
Great with steak or over button mushrooms.
1 pot of double cream
As much stilton as you like
Simmer in a pan until slightly reduced and pour.
So simple, and so lovely
shrinkingannie
Gold Member
How do you make a chocolate MIM
shrinkingannie
Gold Member
Thanks for that - darn not is pre maintenance yet - but I will look forward to them in the not so distance future (hopefully
LVLLM
Gold Member
Having a bit of a delia moment and found these delicious looking low carb recipes
A Souffle Omelette with Three Cheeses and Chives - Eggs - Recipes - from Delia Online
Gratin of Eggs with Chilli and Chorizo - Eggs - Recipes - from Delia Online
Baked Salmon and Sorrel Creams - Salmon - Recipes - from Delia Online
Mmm im going to be doing a lot of cooking
A Souffle Omelette with Three Cheeses and Chives - Eggs - Recipes - from Delia Online
Gratin of Eggs with Chilli and Chorizo - Eggs - Recipes - from Delia Online
Baked Salmon and Sorrel Creams - Salmon - Recipes - from Delia Online
Mmm im going to be doing a lot of cooking
ditzeeblonde
Call me Linzi...
Having a bit of a delia moment and found these delicious looking low carb recipes
A Souffle Omelette with Three Cheeses and Chives - Eggs - Recipes - from Delia Online
Gratin of Eggs with Chilli and Chorizo - Eggs - Recipes - from Delia Online
Baked Salmon and Sorrel Creams - Salmon - Recipes - from Delia Online
Mmm im going to be doing a lot of cooking
Thanks Vicky... :drool:
StormyPetrel
Full Member
Thanks Vicky, i tried the Gratin of Eggs with Chilli and Chorizo - it was delish!
boardwitless
Silver Member
Delia's Shammi Kebabs - with minced lamb and lentils. I worked them out to be ony 1.5g of carbs each (well, mine were anyway)
EmmaMum
Full Member
- CURRIED CAULIFLOWER SOUP
-
- Just found this recipe for curried cauliflower soup, if you leave out the oats it will be very low carb
-
- Recipe makes 6 Servings
(Calories: 71)
@ 10.4 carb, 3.3 fiber (7.1 NET), 2.7 fat, 2.9 protein - 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 head cauliflower, broken into florets
- 5 cups vegetable stock or chicken stock
- 1 cup water
- 1/3 cup rolled oat
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon curry powder or garam masala
Directions:
- Heat oil in a large pot over medium heat; sauté onion& garlic until softened, about 5 minutes.
- Sauté the cauliflower florets, stirring occasionally for an additional 5 minutes.
- Stir in broth, water, oats& seasonings; bring to a boil, reduce heat& simmer for about 15 minutes or until cauliflower is tender.
- Being careful with the hot liquid, puree in batches in a blender; return to the pot and test for seasonings.
Just off to find some more
xx
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i am cooking some meals out of the wagamamas cookbook this weekend, thought i would post 2 of them up, they are beef and duck with veg.
starter/sharing plate- seared beef sashimi
4oz fillet steak
salt and white pepper
1 small carrot, peeled and very thinly sliced lengthways
1/2 cucumber deseeded and thinly sliced
4 spring onions, trimmed thinly sliced
1oz/25g mangetout
1/2 red onion peeled thinly sliced
1/2 green chilli trimmed and thinly sliced lengthways, and same with 1/2 red chilli
1/2 tablespoon fresh ginger root peeled and julienned
1 1/2 tablespoon light soy sauce
1 2/2 tablespoon olive oil
4 sprigs coriander
season steak with salt and pepper. heat a non stick frying pan until really hot and almost smoking and sear the beef for 15seconds on each side til golden brown.
remove from the heat and plunge into iced water for about 30seconds, wrap in clingfilm and place in freezer for 1 hr to firm up.
put all veg, chillies and ginger into fresh iced water for 30mins to crisp. remove and drain.
to serve, slice the beed into wafer thin slices and arrage around the plate putting the vegetable mixin the centre/on top.
drizzle olive oil over steak and veg followed by soy sauce.
top with coriander.
main for 2, shichimi spiced duck ramen-
2 x 150g (5oz) boneless duck breasts skin on.
2 teaspoons shichimi
1/2 tablespoon salt
1/2 tablespoon sugar
250g (9oz) ramen noodles
1 litre veg stock
2 handfulls of roughly chopped baby spinach or pak choi
4 spring onions trimmed and finely sliced.
prepare the duck by lightly scoring the skin. mix shichimi, salt, sugar together in a shallow dish and lay the duck breasts in the marinade, skin side down.
put a plate on top and weigh it down with something heavy. put in fridge and marinate for 1 hour or if poss overnight.
to cook the duck, preheat a griddle or frying pan over a medium heat for 1-2mins until hot and almost smoking. cook the duck, skin side down for 5mins, turn over and cook on other side for 3mins or until cooked. set aside to rest for 5mins.
to serve- cook noodles in a large pan of boiling water for 2-3mins or until just tender. drain and divide between 2 bowls. bring then veg stock to the boil, add pak choi or baby spinach and cook for 1min, then ladle over noodles.
check the seasoning. thinly slice the duck at a slight angle and place on top along with the spring onions.
not sure how ramen noodles fare in atkins but rest seems a-ok
starter/sharing plate- seared beef sashimi
4oz fillet steak
salt and white pepper
1 small carrot, peeled and very thinly sliced lengthways
1/2 cucumber deseeded and thinly sliced
4 spring onions, trimmed thinly sliced
1oz/25g mangetout
1/2 red onion peeled thinly sliced
1/2 green chilli trimmed and thinly sliced lengthways, and same with 1/2 red chilli
1/2 tablespoon fresh ginger root peeled and julienned
1 1/2 tablespoon light soy sauce
1 2/2 tablespoon olive oil
4 sprigs coriander
season steak with salt and pepper. heat a non stick frying pan until really hot and almost smoking and sear the beef for 15seconds on each side til golden brown.
remove from the heat and plunge into iced water for about 30seconds, wrap in clingfilm and place in freezer for 1 hr to firm up.
put all veg, chillies and ginger into fresh iced water for 30mins to crisp. remove and drain.
to serve, slice the beed into wafer thin slices and arrage around the plate putting the vegetable mixin the centre/on top.
drizzle olive oil over steak and veg followed by soy sauce.
top with coriander.
main for 2, shichimi spiced duck ramen-
2 x 150g (5oz) boneless duck breasts skin on.
2 teaspoons shichimi
1/2 tablespoon salt
1/2 tablespoon sugar
250g (9oz) ramen noodles
1 litre veg stock
2 handfulls of roughly chopped baby spinach or pak choi
4 spring onions trimmed and finely sliced.
prepare the duck by lightly scoring the skin. mix shichimi, salt, sugar together in a shallow dish and lay the duck breasts in the marinade, skin side down.
put a plate on top and weigh it down with something heavy. put in fridge and marinate for 1 hour or if poss overnight.
to cook the duck, preheat a griddle or frying pan over a medium heat for 1-2mins until hot and almost smoking. cook the duck, skin side down for 5mins, turn over and cook on other side for 3mins or until cooked. set aside to rest for 5mins.
to serve- cook noodles in a large pan of boiling water for 2-3mins or until just tender. drain and divide between 2 bowls. bring then veg stock to the boil, add pak choi or baby spinach and cook for 1min, then ladle over noodles.
check the seasoning. thinly slice the duck at a slight angle and place on top along with the spring onions.
not sure how ramen noodles fare in atkins but rest seems a-ok
Chicken Marinate
A little greek yogart about 1 teaspoon to 5 chicken breasts. A little salt, chilli flakes, cajun chicken spices, tandoori masala, couple drops of soy sauce and a little water to mix it up with. Leave for about 1 hour min and then cook in my pizza maker grill. Lush.
A little greek yogart about 1 teaspoon to 5 chicken breasts. A little salt, chilli flakes, cajun chicken spices, tandoori masala, couple drops of soy sauce and a little water to mix it up with. Leave for about 1 hour min and then cook in my pizza maker grill. Lush.
Crustless mini quiche
60.7 calories per quiche
(although on a recipie building site it said 79 cals)
5 eggs
1/2 cup skim milk
20g spinnach (or whatever u want mind the calories)
1/2 cup shredded cheese ( i used cheddar)
1 tsp pepper
1 tsp garlic powder
Mix all the above, pour in to 6 greased muffin cups. Bake in the over for 30 mins or untill set in the middle. Form should come out clean. Then let them cool.
Servings - 6
Cals - 60.7
Total fat - 2.0
Carbs - 2.2
Less calories using egg substitute or using 3 eggs and 2 egg whites.
I use http://recipes.sparkpeople.com/recipe-calculator.asp to work it out.
60.7 calories per quiche
(although on a recipie building site it said 79 cals)
5 eggs
1/2 cup skim milk
20g spinnach (or whatever u want mind the calories)
1/2 cup shredded cheese ( i used cheddar)
1 tsp pepper
1 tsp garlic powder
Mix all the above, pour in to 6 greased muffin cups. Bake in the over for 30 mins or untill set in the middle. Form should come out clean. Then let them cool.
Servings - 6
Cals - 60.7
Total fat - 2.0
Carbs - 2.2
Less calories using egg substitute or using 3 eggs and 2 egg whites.
I use http://recipes.sparkpeople.com/recipe-calculator.asp to work it out.
ditzeeblonde
Call me Linzi...
Lamb slow cooker recipes
Greek lamb with garlic & oregano
Serves 4
4 lamb shanks, 2 garlic cloves, celeriac/suede (peeled & chunked), 1 tsp oregano, salt & pepper, 200ml lamb or chicken stock, handful of black olives in olive oil, 3 tbsp fresh parsley.
Make small slits with the point of a sharp knife in the lamb shanks, cut garlic into thin slivers & push sliver into each slit, place in crock pot.
Arrange celeriac/suede all around, sprinkle lamb with oregano & everything with salt & pepper.
Pour in stock & add the olives, cook on high for 5-6 hours until lamb is tender & celeriac is soft. Garnish with parsley when serving.
Greek style lamb shanks
Serves 4
1 tbsp olive oil, 4 lamb shanks, 1 large onion (thinly sliced), 4 tsp coriander seeds (crushed), 600ml chicken or lamb stock, 150ml dry sherry or dry cider or white wine, 4 bay leaves, 2 tsp honey, 2 tbsp plain flour, salt & pepper.
Heat oil in frying pan, add lamb shanks & brown, transfer to slow cooker arranging so that they stand up (widest part at bottom). Add onion to frying pan, stir frying for 5 mins add coriander seeds & cook for 1 min. Stir flour then add in stock, sherry, cider or wine, bay leaves, honey & season with salt & pepper. Bring to the boil then pur over the lamb. Cover with the lid & cook on high for 5-7 hours until meat falls of the bone.
Transfer shanks to a pot & cover to keep warm. Pour contents of crock pot into a saucepan & boil rapidly to reduce by half, spoon sauce over lamb (discarding the bay leaves).
Madras lamb curry
Serves 4
2 cardamon pods, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 1 tsp crushed chillies, 2 tsp grated fresh root ginger, 2 onions, 2 large garlic cloves (chopped), 2 tbsp tomato puree, 1/2 tsp salt, 700g diced lamb, 2 tbsp butter, 300ml plain yoghurt.
Scrape the seeds from the cardamon pods. Crush the seeds & all other spices in a pestle & mortar. Chop one of the onions & add to bowl with the garlic. Pound again to form a rough paste. Add tomato puree & salt.
Put lamb in a sealable container add spice mix & mix with the lamb to coat the meat, cover & leave to marinate for at least 2 hours (overnight preferably)
Slice remaining onion, heat butter & add onion fry for 3 mins until lightly browned. Remove with a draining spoon & add to crock pot.
Add lamb to the frying pan & brown on all sides. Stir in the yogurt & bring to the boil, tip in the crock pot. Stir, cover & cook on High for 3 hours or Low for 6 hours until tender.
Greek lamb with garlic & oregano
Serves 4
4 lamb shanks, 2 garlic cloves, celeriac/suede (peeled & chunked), 1 tsp oregano, salt & pepper, 200ml lamb or chicken stock, handful of black olives in olive oil, 3 tbsp fresh parsley.
Make small slits with the point of a sharp knife in the lamb shanks, cut garlic into thin slivers & push sliver into each slit, place in crock pot.
Arrange celeriac/suede all around, sprinkle lamb with oregano & everything with salt & pepper.
Pour in stock & add the olives, cook on high for 5-6 hours until lamb is tender & celeriac is soft. Garnish with parsley when serving.
Greek style lamb shanks
Serves 4
1 tbsp olive oil, 4 lamb shanks, 1 large onion (thinly sliced), 4 tsp coriander seeds (crushed), 600ml chicken or lamb stock, 150ml dry sherry or dry cider or white wine, 4 bay leaves, 2 tsp honey, 2 tbsp plain flour, salt & pepper.
Heat oil in frying pan, add lamb shanks & brown, transfer to slow cooker arranging so that they stand up (widest part at bottom). Add onion to frying pan, stir frying for 5 mins add coriander seeds & cook for 1 min. Stir flour then add in stock, sherry, cider or wine, bay leaves, honey & season with salt & pepper. Bring to the boil then pur over the lamb. Cover with the lid & cook on high for 5-7 hours until meat falls of the bone.
Transfer shanks to a pot & cover to keep warm. Pour contents of crock pot into a saucepan & boil rapidly to reduce by half, spoon sauce over lamb (discarding the bay leaves).
Madras lamb curry
Serves 4
2 cardamon pods, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 1 tsp crushed chillies, 2 tsp grated fresh root ginger, 2 onions, 2 large garlic cloves (chopped), 2 tbsp tomato puree, 1/2 tsp salt, 700g diced lamb, 2 tbsp butter, 300ml plain yoghurt.
Scrape the seeds from the cardamon pods. Crush the seeds & all other spices in a pestle & mortar. Chop one of the onions & add to bowl with the garlic. Pound again to form a rough paste. Add tomato puree & salt.
Put lamb in a sealable container add spice mix & mix with the lamb to coat the meat, cover & leave to marinate for at least 2 hours (overnight preferably)
Slice remaining onion, heat butter & add onion fry for 3 mins until lightly browned. Remove with a draining spoon & add to crock pot.
Add lamb to the frying pan & brown on all sides. Stir in the yogurt & bring to the boil, tip in the crock pot. Stir, cover & cook on High for 3 hours or Low for 6 hours until tender.
ditzeeblonde
Call me Linzi...
Quick meals for one! suitable for OWL.
Creamy beany chicken
1 chicken breast, 50g green beans, 4 cherry tomatoes, 1/2 tsp crushed chillies, 120ml double cream
Slice chicken breast into thin strips. Top & tail the beans & cut into thirds. Halve the cherry tomatoes. Fry the chicken strips until opaque, add the beans & the curshed chillies & continue frying until the beans have softened. Stir in the cream & bring to the boil. Add tomato halves & serve immediately.
Chorizo rapido
1 fennel bulb, 1 small onion, 1/2 red pepper, 50g chorizo sausage, 50g manchego cheese
Slice the fennel, onion & red pepper. Fry in a little oil & butter until softened & golden. Cut the chorizo into chunks & add to the pan, stir fry until the sausage is heated thru. Sprinkle over the manchego & allow it to melt in the pan.
Gorgeous grilled mushrooms
1 large field mushroom, 30g crumbly goats cheese, 1 tbsp chopped walnuts, 1 tbsp chopped fresh parsley, 1/2 tsp green peppercorns
Remove the stalk from the mushroom. Place the mushroom cap stalk side down on a grill pan & brush with oil. Place under a hot grill for 2 mins then stalk side up. Mix together the cheese, walnuts, parsley & peppercorns & spoon into the cap. Grill for 3 mins til the top is golden.
Mascarpone hash
1 small leek, 1 courgette, handful chopped parsley, leftover cooked meat, 80g mascarpone cheese
Finely slice the leek & chop the courgette into 0.5cm dice. Fry both in a little oil for 2 mins until tender. Add the parsley & meat to the pan & heat thru, stir in mascarpone to make a creamy sauce.
If using cold lamb, substitute mint for the parsley. Cooked turkey would be fab with some sprouts instead of courgette, smoked pork with shredded cabbage etc etc.....
Speedy prawn curry
300g chopped tomatoes, 5 nuggets of frozen spinach, 1 heaped tsp curry powder, 2 tbsp dessicated coconut, 200g prawns
Put tomatoes into a sieve & drain off most of the liquid. Put into a small pan with the spinach, curry powder & dessicated coconut & slowly bring to the boil. Simmer gently for 5 mins until spinach has defrosted & sauce is thick. Turn off heat & add the prawns & allow to stand for 1 min before serving.
Creamy beany chicken
1 chicken breast, 50g green beans, 4 cherry tomatoes, 1/2 tsp crushed chillies, 120ml double cream
Slice chicken breast into thin strips. Top & tail the beans & cut into thirds. Halve the cherry tomatoes. Fry the chicken strips until opaque, add the beans & the curshed chillies & continue frying until the beans have softened. Stir in the cream & bring to the boil. Add tomato halves & serve immediately.
Chorizo rapido
1 fennel bulb, 1 small onion, 1/2 red pepper, 50g chorizo sausage, 50g manchego cheese
Slice the fennel, onion & red pepper. Fry in a little oil & butter until softened & golden. Cut the chorizo into chunks & add to the pan, stir fry until the sausage is heated thru. Sprinkle over the manchego & allow it to melt in the pan.
Gorgeous grilled mushrooms
1 large field mushroom, 30g crumbly goats cheese, 1 tbsp chopped walnuts, 1 tbsp chopped fresh parsley, 1/2 tsp green peppercorns
Remove the stalk from the mushroom. Place the mushroom cap stalk side down on a grill pan & brush with oil. Place under a hot grill for 2 mins then stalk side up. Mix together the cheese, walnuts, parsley & peppercorns & spoon into the cap. Grill for 3 mins til the top is golden.
Mascarpone hash
1 small leek, 1 courgette, handful chopped parsley, leftover cooked meat, 80g mascarpone cheese
Finely slice the leek & chop the courgette into 0.5cm dice. Fry both in a little oil for 2 mins until tender. Add the parsley & meat to the pan & heat thru, stir in mascarpone to make a creamy sauce.
If using cold lamb, substitute mint for the parsley. Cooked turkey would be fab with some sprouts instead of courgette, smoked pork with shredded cabbage etc etc.....
Speedy prawn curry
300g chopped tomatoes, 5 nuggets of frozen spinach, 1 heaped tsp curry powder, 2 tbsp dessicated coconut, 200g prawns
Put tomatoes into a sieve & drain off most of the liquid. Put into a small pan with the spinach, curry powder & dessicated coconut & slowly bring to the boil. Simmer gently for 5 mins until spinach has defrosted & sauce is thick. Turn off heat & add the prawns & allow to stand for 1 min before serving.
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