StephenP
Mines a V&T Please
just posting some ideas for folks i use this site have done for years Simply Recipes Food and Cooking Blog
Just Recipes!
- Thread starter DQ
- Start date
just posting some ideas for folks i use this site have done for years Simply Recipes Food and Cooking Blog
cherl889
Loves this site!
STUFFED COURGETTE WITH TURKEY SAUSAGE (serves 4)
1lge courgette (12" long or 6med)
3tbsp olive oil
1/2 cup onion
3 cloves of garlic
1/2 cup mushrooms chopped
2tbsp dry white wine
1lb turkey mince
2 diced tomatos
3tbsp fresh basil
1tsp fresh rosemary
3/4 cup parmesan cheese grated
1 egg lightly beaten
2tsp salt
2tsp pepper
Cut courgette lengthways & scoop out the middle leaving shells about 1/4 thick. Reserve half of the insides.
Heat the olive oil on a med heat, saute onions & garlic until soft. Add mushrooms & insides of courgette and saute for another 2mins. In seperate pan lightly brown the mince, stir in onions & mushrooms mix. Add the wine, stir in tomato, basil & rosemary, cook for 1min. Drain off fat & cool. Once cool add cheese and s&p, fill shells. Fill baking tray with 1/4" water, place shells in pan and bake at 375/190 for 40mins until brown.
1lge courgette (12" long or 6med)
3tbsp olive oil
1/2 cup onion
3 cloves of garlic
1/2 cup mushrooms chopped
2tbsp dry white wine
1lb turkey mince
2 diced tomatos
3tbsp fresh basil
1tsp fresh rosemary
3/4 cup parmesan cheese grated
1 egg lightly beaten
2tsp salt
2tsp pepper
Cut courgette lengthways & scoop out the middle leaving shells about 1/4 thick. Reserve half of the insides.
Heat the olive oil on a med heat, saute onions & garlic until soft. Add mushrooms & insides of courgette and saute for another 2mins. In seperate pan lightly brown the mince, stir in onions & mushrooms mix. Add the wine, stir in tomato, basil & rosemary, cook for 1min. Drain off fat & cool. Once cool add cheese and s&p, fill shells. Fill baking tray with 1/4" water, place shells in pan and bake at 375/190 for 40mins until brown.
cherl889
Loves this site!
I did mate, just boiled it. my carb count was a bit higher but i made more this way as the frozen cauli is weight of the ice too.
cherl889
Loves this site!
CAULI BREADSTICKS
1cup riced cauli (grated when raw)
1egg
1cup mozzerella
1/2tsp fennel
1tsp oregano
2tsp parsley
extra mozzerella for topping
garlic salt
Heat oven to 350/180. In a greased casserole dish press 1/2-1" deep cauli pizza dough all the ingredients mixed together) and bake for 20-30mins. Cut (while in place in dish), add topping mozzerella & garlic salt, bake again for 10mins or until browns.
1cup riced cauli (grated when raw)
1egg
1cup mozzerella
1/2tsp fennel
1tsp oregano
2tsp parsley
extra mozzerella for topping
garlic salt
Heat oven to 350/180. In a greased casserole dish press 1/2-1" deep cauli pizza dough all the ingredients mixed together) and bake for 20-30mins. Cut (while in place in dish), add topping mozzerella & garlic salt, bake again for 10mins or until browns.
xx Cathy xx
Bye Bye Huge Bottom!
Nando’s Meatballs
Ingredients:
· 500g Minced Beef
· 2 Spring Onions finely chopped
· 1tbsp Dijon Mustard
· 2 Cloves of Garlic, crushed
· 2tbsp Fresh Basil, chopped
· 100g Mozzarella, half cubed half grated
· 1 bottle of Nando’s Sun Dried Tomato Marinade
1. Place all the ingredients (except the cheese and marinade) into a bowl and mix together using hands.
2. Roll into 12 medium sized balls (or 24 small ones) stuffing a cube of mozzarella into each one.
3. Fry in a little oil to brown on all sides.
4. Transfer to an ovenproof dish in one layer.
5. Pour the marinade over the meatballs, sprinkle with the grated mozzarella and bake in the oven at 180°c for 20mins.
Ingredients:
· 500g Minced Beef
· 2 Spring Onions finely chopped
· 1tbsp Dijon Mustard
· 2 Cloves of Garlic, crushed
· 2tbsp Fresh Basil, chopped
· 100g Mozzarella, half cubed half grated
· 1 bottle of Nando’s Sun Dried Tomato Marinade
1. Place all the ingredients (except the cheese and marinade) into a bowl and mix together using hands.
2. Roll into 12 medium sized balls (or 24 small ones) stuffing a cube of mozzarella into each one.
3. Fry in a little oil to brown on all sides.
4. Transfer to an ovenproof dish in one layer.
5. Pour the marinade over the meatballs, sprinkle with the grated mozzarella and bake in the oven at 180°c for 20mins.
LVLLM
Gold Member
Eggs en Cocotte with Morel or Porcini Mushrooms - Eggs - Recipes - from Delia Online
this looks yummy
and...can anyone help. i have got a beautiful piece of smoked haddock. how would you cook yours and what would you put with it?
this looks yummy
and...can anyone help. i have got a beautiful piece of smoked haddock. how would you cook yours and what would you put with it?
LVLLM
Gold Member
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StephCracknell
Silver Member
Thanks Vicky, will try the courgettes and the steak salad this weekend, although not together 
x
x
Lady Marmalade
Bad girl warning...
Sorry guys, just doing some catching up here. You can use Xanthan to thicken gravy & stews, it's a white powder sold in some supermarkets in the baking or gluten free aisle, or you can get it online from Lakeland.
Thread here: http://www.minimins.com/atkins-diet/106061-xanthan-gum.html
ditzeeblonde
Call me Linzi...
Atkins Chocolate Pudding recipe from the Induction Desserts list inThe New Atkins for a New You: Mix together 2 TBS heavy cream, 1 TBS unsweetened cocoa powder & 1 packet of sucrolose (Splenda). Using a fork or spatula, blend for a couple of minutes until it reaches the consistency of ice cream. Variations: Add vanilla or coconut extract; for mocha pudding add 1 tsp instant coffee granules
StephenP
Mines a V&T Please
Rabbit in Mustard Sauce
You will probably get the kidneys with your rabbit. It is your choice whether to keep them or not. I always do, and I think they are the second-best part of the animal after the hind legs. Rabbit kidneys are mild in flavor and are a warm, soft, rabbity morsel in this dish. If you choose to use them, strip off all the fat, as well as the gossamer membrane that surrounds them.
INGREDIENTS
1 rabbit, cut into serving pieces
Salt
4 tablespoons butter
2 large shallots, chopped
1/2 cup white wine
1/2 cup water
1/2 cup grainy country mustard, like Dijon
1 teaspoon dried thyme
1/2 cup heavy cream
4 tablespoons finely chopped parsley
METHOD
1 Salt your rabbit pieces well and set aside at room temperature for 30 minutes to an hour.
2 Heat the butter over medium heat in a large sauté pan with a lid. Pat the rabbit pieces dry and brown them in the butter. Do this at a moderate pace – you don’t want the butter to scorch – and don’t let the rabbit pieces touch each other. Do it in batches if you need to.
Once the rabbit is browned, remove it to a bowl. Add the shallot and brown it well. This will take 3-4 minutes.
3 Pour in the white wine and turn the heat to high. Scrape off any browned bits on the bottom of the pan with a wooden spoon. Add the mustard and water and bring to a rolling boil. Taste the sauce for salt and add some if needed.
4 Add the rabbit pieces, coat them with the sauce, then drop the heat to low. Cover and simmer gently for 45 minutes. You want the meat to be nearly falling off the bone. It might need more time, but should not need more than an hour total. Wild rabbits sometimes need more time.
5 When the meat is ready, gently remove it to a platter. Turn the heat to high and boil the sauce down by half. Turn off the heat and add the cream and parsley. Stir to combine and return the rabbit to the pan. Coat with the sauce and serve at once.
Serves 4.
You will probably get the kidneys with your rabbit. It is your choice whether to keep them or not. I always do, and I think they are the second-best part of the animal after the hind legs. Rabbit kidneys are mild in flavor and are a warm, soft, rabbity morsel in this dish. If you choose to use them, strip off all the fat, as well as the gossamer membrane that surrounds them.
INGREDIENTS
1 rabbit, cut into serving pieces
Salt
4 tablespoons butter
2 large shallots, chopped
1/2 cup white wine
1/2 cup water
1/2 cup grainy country mustard, like Dijon
1 teaspoon dried thyme
1/2 cup heavy cream
4 tablespoons finely chopped parsley
METHOD
1 Salt your rabbit pieces well and set aside at room temperature for 30 minutes to an hour.
2 Heat the butter over medium heat in a large sauté pan with a lid. Pat the rabbit pieces dry and brown them in the butter. Do this at a moderate pace – you don’t want the butter to scorch – and don’t let the rabbit pieces touch each other. Do it in batches if you need to.
Once the rabbit is browned, remove it to a bowl. Add the shallot and brown it well. This will take 3-4 minutes.
3 Pour in the white wine and turn the heat to high. Scrape off any browned bits on the bottom of the pan with a wooden spoon. Add the mustard and water and bring to a rolling boil. Taste the sauce for salt and add some if needed.
4 Add the rabbit pieces, coat them with the sauce, then drop the heat to low. Cover and simmer gently for 45 minutes. You want the meat to be nearly falling off the bone. It might need more time, but should not need more than an hour total. Wild rabbits sometimes need more time.
5 When the meat is ready, gently remove it to a platter. Turn the heat to high and boil the sauce down by half. Turn off the heat and add the cream and parsley. Stir to combine and return the rabbit to the pan. Coat with the sauce and serve at once.
Serves 4.
