Just Recipes!

Linz have you posted the lamb roquefort recipe and I've missed it? I'm waiting for it :D going to make those muffins as well :)
 
Lamb roquefort sounds like i need to make that. More for the shopping list.......I need a bigger kitchen, already got 2 fridges and 2 freezers!!!
 
2 fridges and freezers!!! lol

Im actually thinking of freezing my lamb stew and having cheeseburger pie for tea ;)
 
of course hon xxx what were you having before my stew?
 
StephCracknell said:
Sauces from the new atkins book

Fresh Mayo (I made this and it's ok, but needs a little something, nice with chipotle tabasco)

Ok for all phases, 0 net/total carbs

1 large egg yolk
2 tsp fresh lemon juice
1 tsp dijon mustard
1/2 tsp salt
1/8 tsp pepper
120 ml (4 fl oz) olive or rapeseed oil

Combine egg yolk, lemon juice. mustard, salt and pepper in a medium bowl. Add oil in a slow and steady stream until sauce is very thick. Serve straight away or refrigerate in an airtight container for up to 4 days. If mayo is too thick, stir in 1-2 tsp water to thin.

Aioli
Ok for ph 1-4
Makes 8 (2 tablespoon) servings

2 garlic cloves, peeled
1/2 tsp salt
2 large egg yolks
1 tsp dijon mustard
120ml (4 fl oz) olive oil
120ml (4 fl oz) rapeseed oil

Mince garlic on a chopping board and sprinkle with salt. With the blade of a heavy knife, mash that garlic and salt into a paste. Transfer to a medium bowl. Add egg yolks and mustard, mix well. Combine olive oil and rapeseed oil in a small jug. Slowly whisk in oil a few drops at a time until the mixture begins to thicken. Add oil slightly faster, pouring in a slow steady stream whisking constantly, until very thick.

Net carbs per serving 0; total carbs 0

Dill sauce

All phases, makes 12 (2 tsp) servings

120ml (4 fl oz) Mayo (from above recipe)
115g (4oz) soured cream
7g (1/4oz) chopped dill
1.5 tablespoons dijon mustard
2 tablespoons double cream
1 tablespoon lemon juice
Salt and pepper to taste

In a small bowl, whisk together mayo, soured cream, dill, mustard, cream and lemon juice. Stir in salt and pepper. Cover and refrigerate for at least 30 minutes to allow flavours to blend.

Net carbs: 1 gram; protein 1 gram

Alfredo sauce
Phase 1-4, makes 6 (60ml/2 fl oz) servings; net carbs 2 grams

25g (1 oz) unsalted butter
350 ml (12 fl oz) double cream
50g (2 oz) Parmesan, grated
50g (2 oz) Pecorino Romano, grated
1/8 tsp pepper
Pinch ground nutmeg

Melt butter in a medium saucepan over medium heat. Add cream and simmer until reduced to 240ml (8 fl oz), about 10 mins. Remove from heat; stir in parmesan, pecorino, pepper and nutmeg until the cheese have melted and sauce is smooth. Serve straight away.

Variation:
Vodka sauce
Prepare alfredo sauce adding 3 tablespoons tomato puree and 2 tablespoons vodka to the double cream before reducing
Click to expand...

how can the Aiol be carb free when fresh garlic is 30g of carb/100
 
I'm having cheeseburger pie tonight - I'm drooling already. Going to make sure I hide the leftovers then hubby can't pinch it again :whoopass:
 
Well i have 1 portion of mince and mushrooms but cant work out how to make the cheeseburger pie topping for just me, so might have an omlette with mushrooms. I just really cant be bothered tonight. Any ideas?
 
Sorry forgot!!

Lamb & roquefort burgers in a mushroom bun!

Serves 4 (carbs 2.5 per burger)

800g minced lamb
1 garlic clove crushed
2 tbsp chopped fresh parsley
dash of tabasco
2 egg yolks
roquefort cheese
8 large bun sized mushrooms
olive oil (for brushing)
1 small red onion, sliced wafer thin
bunch of watercress with stalks removed

In a bowl combine the lamb, garlic, parsley, tabasco & egg yolks with a generous seasoning of sea salt. When well mixed, divide into 4 & shape into 8 solid patties. Transfer to the fridge & leave for 4 hours to allow the flavours to mix & the burgers to set. Remove from the fridge 30 mins before needed.

Taking the roquefort straight from the fridge, cut the cheese into 8 wedges, place aside.

Preheat the oven to 180c. Pinch out the stalks of the mushrooms & put in an ovenproof dish, season & brush with olive oil. Transfer to the oven & bake for 10 mins, set aside & keep warm. Preheat the grill to the highest setting.

Heat a griddle or large frying pan, brush the burgers with oil & cook for 5 mins on each side over a mediu heat. This should cook them right thru. Remove from pan.

Place onions into pan & stir fry until almost melted!

Take the mushrooms & place them on the grill sheet & top each one with a burger, top each one with a wedge of roquefort & place under the grill until it is fully melted but not browning.

Remove from the grill & plate up, scatter over the onion & watercress.

Enjoy.They are pretty scrummy... you can also swap it for veal & reblouchon cheese or beef & cheddar. xx
 
Last edited:
omg Linz mouth watering.....
 
Cheryl, how bout mushroom and cheese omelette with some bacon?
TBH i cant be bothered either but really dont fancy the stew and the mince is there for my pie. :D
 
reblouchon Linz? never heard of it x
 
Yup Cheryl, he loves it! Couldn't believe it when he ate my quarter as well as his own :mad:

Thanks Linz, think I might try that tomorrow along with the sausage and egg muffins and the .... and the..... lol :D
 
But that's a lot of Garlic Steve

Food Item:Garlic, raw
Food Quantity: 1 clove
Carbs: 1g
Dietary Fiber: 0g
Net Carbs: 1g
 
thanks and yum. I could live on cheese :)
 
Me too, i love cheese. I might have the mince with cauli mash. Thats easy as just the cauli to do. What cut of lamb do you use for the stews?
 
Just casserole lamb from Tescos ;) that pie will make you feel bit more energetic :)
I must get started exercise regime tomorrow x
 
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