ladyfelsham
Back to SW again
LMAO ah yes at last my public recognises my genius 
Just Recipes!
- Thread starter DQ
- Start date
flutter-by-us
Silver Member
LOL - and so modest too
ladyfelsham
Back to SW again
Cabbage gratin
500g cabbage, coarsely shredded
25g butter
150ml cream
2tsp nutmeg
25g grated cheese
1. Cook cabbage until tender and drain thoroughly
2. Put in ovenproof dish and flatten
3. Mix together cream, butter and nutmeg
4. Pour over cabbage and sprinkle cheese on top
5. Cook at 200C for 20 mins
Makes four portions if you're on Induction.
Verdict - nice, especially with lots of extra nutmeg
500g cabbage, coarsely shredded
25g butter
150ml cream
2tsp nutmeg
25g grated cheese
1. Cook cabbage until tender and drain thoroughly
2. Put in ovenproof dish and flatten
3. Mix together cream, butter and nutmeg
4. Pour over cabbage and sprinkle cheese on top
5. Cook at 200C for 20 mins
Makes four portions if you're on Induction.
Verdict - nice, especially with lots of extra nutmeg
Cowslovemilk
Full Member
Hi peeps,
Got the cabbage soup recipe below will also post it on the recipes forum, i would eat this everyday if i could, its lush. Enjoy!!
Oh and if you need any help give me a shout.
Spicy Cabbage Soup with Cod and Garlic
Ingredients
1 Large cooking pot
1 Savoy Cabbage (best really)
recipe says 225g/8oz of fresh cod (but i look for the cheapy fish in tesco and buy about 4-6 portions.
1 or 2 knorr veg stock (depends on taste)
1 onion
4-6 cloves of garlic (depends on taste i do 6)
2 red chilli (I have 4 chilli's)
1 thumb size of fresh ginger (full thumb)
4 tbsp olive oil
Maggi Sauce - optional (found in sauce section or foreign food bit and supermarkets - it is brill stuff used it for years)
Wash the cabbage and chop up finely the garlic, chilli and ginger and shread the cabbage, also chop the onion (anyway you like) it dissolves into the soup anyway.
Fry the onion in the olive oil in the large saucepan/pot until tender but not brown. Stir in the chilli, ginger and garlic, followed by the shreaded cabbage. Boil the kettle and pour hot water into the pot untill the cabbage is completly covered (dont pour in too much as you want the cabbage to reduce).
Cover the pot and boil/steam the cabbage vigorously for five minutes stirring occasionally, ensure it does not boil dry (add more water if necessary)
Put in one stock cube into the mix stir and taste, if it needs that little bit more add the other stock cube. Pour in more hot water untill the pan is nearly full (depending on your pan) judge it if massive pan only half fill but little pan fill it up. Bring to the boil, replace the lid, then simmer for 30 mins.
Stir in the chunks of fish and simmer for a further 5 mins (this is really all it needs, till it turns white and flakes easily) Taste the soup and add Maggi Sauce in individual bowls if needs be for more taste.
Normally i would add 2 cups of cooked rice (to bulk it up), but this is a no carb soup.
I hope you enjoy this as much as i do - its soup-er fantastic
Got the cabbage soup recipe below will also post it on the recipes forum, i would eat this everyday if i could, its lush. Enjoy!!
Oh and if you need any help give me a shout.
Spicy Cabbage Soup with Cod and Garlic
Ingredients
1 Large cooking pot
1 Savoy Cabbage (best really)
recipe says 225g/8oz of fresh cod (but i look for the cheapy fish in tesco and buy about 4-6 portions.
1 or 2 knorr veg stock (depends on taste)
1 onion
4-6 cloves of garlic (depends on taste i do 6)
2 red chilli (I have 4 chilli's)
1 thumb size of fresh ginger (full thumb)
4 tbsp olive oil
Maggi Sauce - optional (found in sauce section or foreign food bit and supermarkets - it is brill stuff used it for years)
Wash the cabbage and chop up finely the garlic, chilli and ginger and shread the cabbage, also chop the onion (anyway you like) it dissolves into the soup anyway.
Fry the onion in the olive oil in the large saucepan/pot until tender but not brown. Stir in the chilli, ginger and garlic, followed by the shreaded cabbage. Boil the kettle and pour hot water into the pot untill the cabbage is completly covered (dont pour in too much as you want the cabbage to reduce).
Cover the pot and boil/steam the cabbage vigorously for five minutes stirring occasionally, ensure it does not boil dry (add more water if necessary)
Put in one stock cube into the mix stir and taste, if it needs that little bit more add the other stock cube. Pour in more hot water untill the pan is nearly full (depending on your pan) judge it if massive pan only half fill but little pan fill it up. Bring to the boil, replace the lid, then simmer for 30 mins.
Stir in the chunks of fish and simmer for a further 5 mins (this is really all it needs, till it turns white and flakes easily) Taste the soup and add Maggi Sauce in individual bowls if needs be for more taste.
Normally i would add 2 cups of cooked rice (to bulk it up), but this is a no carb soup.
I hope you enjoy this as much as i do - its soup-er fantastic
ditzeeblonde
Call me Linzi...
flutter-by-us
Silver Member
On Dukan you need all the tasty recipes you can get!!!
Cowslovemilk
Full Member
Go for it Vicky i dont mind, it is so yummy everyone should be eating it mwahh
ladyfelsham
Back to SW again
Hi DK
I used 2 - but then i don't like things too hot
Susie
I used 2 - but then i don't like things too hot
Susie
ClaireCat
On a mission for boobs!
Coconut flour muffins!!!
I think I've perfected it, so thought i'd better post it on the recipe thread too
Ok...so I set the oven to about 220
30g coconut flour (6.6g)
3 eggs - room temp (1.2g are we counting them?)
1/2tsp baking powder (0.65g)
1/2tsp vanilla extract (0.4g)
2tbsp davinci's sugar free any flavour
2tbsp butter, melted
1/2tsp salt
Whisk eggs, add butter, vanilla extract, salt and liquid sweetener.
Sieve in flour along with baking powder.
Mix well and spoon into 6 muffin cups.
Bake 15-20mins.
I worked out, not including eggs, the basic mix comes to 1.28g carbs per muffin, or if I'm counting eggs, 1.5g carbs.
I add other stuff too depending on how i'm feeling - raspberries are lovely - only a tiny tiny amount tho. You can get away with using about 4 or 5 of them if you break them up into lots of pieces, so carb count is minimal.
I think I've perfected it, so thought i'd better post it on the recipe thread too
Ok...so I set the oven to about 220
30g coconut flour (6.6g)
3 eggs - room temp (1.2g are we counting them?)
1/2tsp baking powder (0.65g)
1/2tsp vanilla extract (0.4g)
2tbsp davinci's sugar free any flavour
2tbsp butter, melted
1/2tsp salt
Whisk eggs, add butter, vanilla extract, salt and liquid sweetener.
Sieve in flour along with baking powder.
Mix well and spoon into 6 muffin cups.
Bake 15-20mins.
I worked out, not including eggs, the basic mix comes to 1.28g carbs per muffin, or if I'm counting eggs, 1.5g carbs.
I add other stuff too depending on how i'm feeling - raspberries are lovely - only a tiny tiny amount tho. You can get away with using about 4 or 5 of them if you break them up into lots of pieces, so carb count is minimal.
Nellyphant
Silver Member
Been meaning to post some recipes from the "Neris and India's Idiot-Proof-Diet cookbook" for a while now. I hope I haven't repeated any that have been shared before.
SPANISH CHICKEN
Serves 6-8
Olive oil for frying
1 small onion, sliced
6 best-quality sausages
8 boneless, skinless chicken thighs
225g chorizo
1 tinned pimento or 1 sliced red pepper
1 tablespoon paprika
400g tin of chopped tomatoes
25g fresh flat leaf parsley, chopped
Here are the condensed instructions - brown the onion, chicken and the sausages. Bung everything in a casserole dish and put in a preheated oven (170C or gas 3) for an hour.
Personally I just bung all the ingredients in the slow cooker and let it do the work for me. I don't brown anything and I leave out the onion and the red pepper/pimento and it's still really lovely.
SPANISH CHICKEN
Serves 6-8
Olive oil for frying
1 small onion, sliced
6 best-quality sausages
8 boneless, skinless chicken thighs
225g chorizo
1 tinned pimento or 1 sliced red pepper
1 tablespoon paprika
400g tin of chopped tomatoes
25g fresh flat leaf parsley, chopped
Here are the condensed instructions - brown the onion, chicken and the sausages. Bung everything in a casserole dish and put in a preheated oven (170C or gas 3) for an hour.
Personally I just bung all the ingredients in the slow cooker and let it do the work for me. I don't brown anything and I leave out the onion and the red pepper/pimento and it's still really lovely.
British_Claire_84
Gold Member
Not sure if i've posted this yet - I may have done the first time around but no harm in having it twice.
A fairly good free website to use with lots of recipes, including photo's and carb breakdowns etc.
Linda's Low Carb Menus & Recipes - Recipes
A fairly good free website to use with lots of recipes, including photo's and carb breakdowns etc.
Linda's Low Carb Menus & Recipes - Recipes
LVLLM
Gold Member
Just thought i would bump this recipe...
Gratin of Eggs with Chilli and Chorizo - Eggs - Recipes - from Delia Online
Gratin of Eggs with Chilli and Chorizo - Eggs - Recipes - from Delia Online
ladyfelsham
Back to SW again
Slow cooker - the experiments continue
Tandoori chicken
8 pieces of chicken
4 tblsps tandoori paste (it's supposed to be korma, but I didn't have any in)
Can of coconut milk (I used Island Sun, less than 4 carbs per can)
1 diced parsnip
Add everything to cooker and cook on low for 8-9 hours.
Verdict - lovely, very tasty - but the parsnip is a bit high in carbs for Induction. Cauliflower would be better
Enjoy
Susie
Tandoori chicken
8 pieces of chicken
4 tblsps tandoori paste (it's supposed to be korma, but I didn't have any in)
Can of coconut milk (I used Island Sun, less than 4 carbs per can)
1 diced parsnip
Add everything to cooker and cook on low for 8-9 hours.
Verdict - lovely, very tasty - but the parsnip is a bit high in carbs for Induction. Cauliflower would be better
Enjoy
Susie
Cheesy Messy Sexy Thingy!
I mentioned this in the what are you eating today thread and thought I would post it here
Portion of chicken - whatever size you think. I used a chicken leg left over from sunday roast.
Some cheese - again, whatever you think (this was a spur of the moment creation)
4 slices pepperoni
One Red Chilli (either seeded or deseeded.. depends how hot you like it)
Cook/reheat the chicken in a pan with a little oil with the chillies.
When the chicken is piping hot, place in a microwavable bowl and put half the cheese on top, 2 of the pepperoni slices, more cheese, 2 pepperoni slices and some more cheese. Microwave for 1:30 minutes til the cheese has melted.
I put it with mashed cali (went well with the cheese)
I mentioned this in the what are you eating today thread and thought I would post it here
Portion of chicken - whatever size you think. I used a chicken leg left over from sunday roast.
Some cheese - again, whatever you think (this was a spur of the moment creation)
4 slices pepperoni
One Red Chilli (either seeded or deseeded.. depends how hot you like it)
Cook/reheat the chicken in a pan with a little oil with the chillies.
When the chicken is piping hot, place in a microwavable bowl and put half the cheese on top, 2 of the pepperoni slices, more cheese, 2 pepperoni slices and some more cheese. Microwave for 1:30 minutes til the cheese has melted.
I put it with mashed cali (went well with the cheese
)
ditzeeblonde
Call me Linzi...
Mozzarella & bacon stuffed aubergines.
Serves 2.
2 medium sized Aubergines
125g mozzarella
80g onion, peeled & thinly sliced
125g streaky bacon, sliced
Preheat the oven to 180c (fan 160c). Gently slice slits into the aubergines, about 1.5cm apart, taking care not to cut thru the bottom.
Place in a baking dish & stuff the slits alternately with slices of mozzarella, onion & bacon.
Bake for 45 mins until the aubergine is soft & bacon is crisp.
Enjoy. x
Serves 2.
2 medium sized Aubergines
125g mozzarella
80g onion, peeled & thinly sliced
125g streaky bacon, sliced
Preheat the oven to 180c (fan 160c). Gently slice slits into the aubergines, about 1.5cm apart, taking care not to cut thru the bottom.
Place in a baking dish & stuff the slits alternately with slices of mozzarella, onion & bacon.
Bake for 45 mins until the aubergine is soft & bacon is crisp.
Enjoy. x
Last edited:
ditzeeblonde
Call me Linzi...
Lamb moussaka (unsuitable for induction phase)
Serves 6.
2 Aubergines (approx 500g), sliced into rounds
2 red peppers, deseeded & quartered
1 tablespoon olive oil
1 onion, peeled & finely chopped
1 clove garlic, peeled & crushed
1/4 teaspoon gound cinnamon
pinch of ground allspice
500g lamb mince
200ml white wine
400g chopped tomatoes in tomato juice
zest of 1 lemon
50g unsalted butter
500ml cream
2 egg yolks
30g parmesan, grated
Preheat oven to 190c (fan 170c). Place aubergines slices & peppers on seperate baking trays, brush with a little of the oil & roast in the oven for 30 mins.
Meanwhile , heat the remaining oil in a large saucepan& fry the onion & garlic until soft. Stir thru the cinnamon & allspice then add in the lamb. Stir well & increase the heat, cook for 4-5 mins until the lamb is browned. Add the wine, tomatoes & lemon zest. Bring to the boil, then reduce to a simmer & cook for 20 mins until thickened.
In a seperate pan, melt the butter over a low heat & gradually add the cream, stirring continuously until thickened. Simmer for 4 mins, stirring regularily, remove from the heat & add in the egg yolks.
Line the bottom of a 2 lites ovenproof dish with half the aubergines, cover with half the lamb mixture & 2/3 of the white sauce. Layer with the remaining aubergine, peppers & lamb mixture & drizzle over the rest of the white sauce. Sprinkle with the parmesan cheese & bake in the oven for 30 mins.
Leave to stand for 5 mins before serving.
Serves 6.
2 Aubergines (approx 500g), sliced into rounds
2 red peppers, deseeded & quartered
1 tablespoon olive oil
1 onion, peeled & finely chopped
1 clove garlic, peeled & crushed
1/4 teaspoon gound cinnamon
pinch of ground allspice
500g lamb mince
200ml white wine
400g chopped tomatoes in tomato juice
zest of 1 lemon
50g unsalted butter
500ml cream
2 egg yolks
30g parmesan, grated
Preheat oven to 190c (fan 170c). Place aubergines slices & peppers on seperate baking trays, brush with a little of the oil & roast in the oven for 30 mins.
Meanwhile , heat the remaining oil in a large saucepan& fry the onion & garlic until soft. Stir thru the cinnamon & allspice then add in the lamb. Stir well & increase the heat, cook for 4-5 mins until the lamb is browned. Add the wine, tomatoes & lemon zest. Bring to the boil, then reduce to a simmer & cook for 20 mins until thickened.
In a seperate pan, melt the butter over a low heat & gradually add the cream, stirring continuously until thickened. Simmer for 4 mins, stirring regularily, remove from the heat & add in the egg yolks.
Line the bottom of a 2 lites ovenproof dish with half the aubergines, cover with half the lamb mixture & 2/3 of the white sauce. Layer with the remaining aubergine, peppers & lamb mixture & drizzle over the rest of the white sauce. Sprinkle with the parmesan cheese & bake in the oven for 30 mins.
Leave to stand for 5 mins before serving.
