Chicken Turmeric Soup

 A nice variation - Serves 2

• 2 cups chicken stock
• 1 cooked chicken breast in chunks
• 14 oz coconut milk, tinned
• 1/2 medium onion peeled and chopped
• 1 cloves garlic peeled and chopped
• 1 teaspoon turmeric
• 1 tablespoons olive oil 
• Chopped Carrot & Celery
• Salt & pepper

 

1.                   Heat the olive oil in a large saucepan on a medium heat.

2.                   Add the garlic and onion and saute for 3 minutes until soft.

3.                   Add the turmeric and saute for 1 minute.

4.                   Add the chicken stock, chopped vegetables and coconut milk, bring to the boil and then simmer for 20 to 25 minutes.

5.                   Blitz until smooth, can leave some veggies whole

6.                   Add chicken and warm for 5 minutes

7.                   Season with the salt and pepper.

 

Calories 350, Net Carbs 15

Egg Foo Yung

 Nice quick meal

                ·         3 eggs, large size

·         100 g barbeque meat

·         2 tablespoons onion, chopped

·         2 stalk scallion, cut into 1m lengthwise

·         2 mushrooms, cut into thin slices

·         1 teaspoon light soy sauce

·         1/4 teaspoon corn starch

·         Sufficient oil to pan-fry the eggs

1.      Crack eggs into a large bowl.

2.      Cut meat into thin slices.

3.      Add the barbeque meat, slices of mushrooms, salt, light soy sauce and cornstarch into the whisked eggs. Mix well.

4.      Heat up some vegetable oil in the wok. Add the onion.

5.      While the wok is still hot, pour the egg mixture into the center. The edge of the egg will immediately bubble and puff up.

6.      Once the edge is puffed up, reduce the heat to medium or low and like it undisturbed until the bottom is set. You can swirl the egg around in the wok.

7.  Cook bottom side of the egg pancake until golden brown. Turn the egg over and cook the other side. When it is aromatic and golden brown, remove. 

Mediterranean Fish Stew

 Very tasty

• 1 tbsp butter
• 1 tbsp extra virgin olive oil
• 0.5 onion, chopped
• 0.5 carrot, sliced into thin rounds
• 0.5 tbsp flour
• 1.5 medium potatoes, peeled and cut into bite sized cubes
• 0.5 pound white fish (cod, halibut, haddock) boneless
• 2 cups chicken broth, low sodium or regular
• 0.25 tsp smoked paprika
• Salt and pepper, to taste

Instructions

 

1.                  Heat butter and olive oil in a thick bottomed pot. Sauté onions and carrots until soft (about 3 minutes). Stir in flour and then add potatoes. Cook on medium heat for 1 minute.

2.                  Add chicken broth and bring to a boil. Add fish and smoked paprika. Cover and simmer, stirring occasionally until potatoes are soft (about 15-20 minutes). Fish should flake into small pieces.

Nutrition

Calories: 391kcal, Carbs 36

Raspberry Advocaat Cake

 

Made in a loaf tin;  I did slice in half and put cream and raspberries in middle

70 g butter (melted)

4 Tbsp sugar

220 g plain flour

1 tbsp vanilla extract

2 eggs

60 ml Advocaat

2 tsp baking powder

150 g raspberries (fresh or defrozen)

Icing

2 tbsp Advocaat

4 tbsp powdered sugar

 

1.        Beat eggs with sugar until it makes fluffy foam. Add butter and mix. Then add the sifted flour with baking powder. Add eggnog and vanilla extract. Mix thoroughly.

2.        Line the form with baking paper or grease it with butter and sprinkle with breadcrumbs. Put the first portion of the batter. Sprinkle with half of the raspberries, cover with the second portion of batter, sprinkle with the rest of the raspberries and cover with the rest of the batter. Put the cake in a preheated oven at  347 °F and bake for 30 minutes. After 10 minutes, remove from the oven and wait for it to cool.

3.        Prepare the icing. Mix Advocaat with the tablespoons of powdered sugar. Mix thoroughly and pour over the cooled cake

Dublin Coddle

 I made half of this recipe with carrots (in the oven) for two of us but omitted the bacon as Ricky can't chew it. Nice on a cold day. Need to add more liquid as it had almost boiled dry.

• 6 ounces bacon, cut into 1 inch pieces
• 1 pound pork sausage
• 2 large potatoes, peeled and cut into bite sized pieces
• 2 large onions, sliced
• 3 cups beef broth (or chicken broth)
• salt and pepper to taste
• 2 tablespoons parsley, chopped
• Optional carrots

1. Cook the bacon in a large saucepan and set aside, reserving 2 tablespoons of the bacon grease in the pan.
2. Add the sausage and brown on all sides before setting aside.
3. Add the onion to the saucepan and cook until tender.
4. Sprinkle the potatoes on top of the onions, followed by the bacon, sausage and the broth, bring to a boil, reduce the heat and simmer, covered, for 1 - 1 1/2  hours. (Option: Transfer the pot to a preheated 350F/180C oven and roast, covered, for 1 - 1 1/2  hours. OR Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 3-4 hours.)

Season with salt and pepper to taste, mix in the parsley

Oat Bars

Found I had no apples in deep freeze so substituted pear - Yummy

Raisins: 50 grams (1/3 cup); Hot water: sufficient for soaking the raisins.

Apples: 2 big apples, peeled and cut into pieces.

Oat Flakes (No Gluten): 150 g (1 1/2 cups)

Eggs: 2 big

Cinnamon: 1 tsp

Baking Powder: 6 grams, which is equal to 1 and a half teaspoons.

Walnuts: 30 grams (1/4 cup), chopped

 

To make raisins softer, soak them in hot water for 10 minutes. Drain and put to the side.

Heat your oven to 180°C (360°F) before using it.

Mix the ingredients: In a big bowl, mix together the oats, eggs, cinnamon, and baking powder. Mix the diced apples, dried raisins, and chopped walnuts.

Make bread. Cover a baking pan that measures 20 x 8 cm (8 x 3 inches) with parchment paper or a thin layer of oil.

Baking tip: Pour the mix into the pan and spread it evenly. Bake for 35-40 minutes until it looks golden brown and a toothpick comes out clean when inserted in the middle.

Cool down: Let the bars cool in the pan before cutting into 8 slices.

 

Calories 32

Summer Berry Pudding

I used a jelly instead of the gelatine and non-frozen fruit with a madeira cake

1kg frozen strawberries

150g golden caster sugar

3 gelatine leaves

400g brioche loaf OR Maderia Cake

200g raspberries

150g blueberries

Cream OR crème fraîche, to serve

 

Tip the strawberries, sugar and 100ml water into a pan set over a medium heat. Cook, stirring, for about 30 mins, or until jammy. Tip the cooked strawberries into a sieve over a bowl and leave to drain.

Soak the gelatine leaves in cold water until soft, about 5 mins. Put the drained strawberry juice into a pan (you’ll need about 500ml – top it up with a splash of water if needed) and heat until just simmering. Remove from the heat. Squeeze any excess water from the gelatine, then stir into the warmed juice until completely dissolved.

 Line a 900g loaf tin with cling film. Remove the crust from the brioche loaf, then slice the loaf lengthways into long pieces to fit the tin.

Soak a brioche slice in the strawberry jelly, then use it to line the bottom of the tin. Spoon over some of the raspberries, blueberries and the cooked strawberries, then a drizzle of the jelly. Repeat with the remaining brioche slices, berries, cooked strawberries and jelly until the tin is filled, finishing with a layer of brioche. Cover with cling film, then press down firmly. Chill the pudding for at least 4 hrs, or ideally overnight.

To serve, carefully remove from the tin, cut into slices and serve with the crème fraîche on the side.