Poor Mans Stew

 Very tasty - I fried everything and then put in a slow cooker for 6 hours. I added 2 sticks of celery and omitted the corn and mushrooms.

200g ground beef, browned and drained
1 potato, diced
2 carrots, sliced
1/2 onion, diced

1 Corn Cob shredded or Sliced Mushrooms  (Optional)

Handful of Peas
1 garlic clove, minced
2 Tbsp tomato paste
1/2 pint Stock (Beef Oxo)
salt & pepper to taste
1 tsp. dried oregano

Instructions:

Add the cooked ground beef, potatoes, carrots, onions, peas, corn and  garlic to a slow cooker.

In a small bowl whisk together the tomato paste, stock, salt, pepper and oregano. Pour this mixture over everything in the slow cooker. Stir.

Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.

Coffee Walnut Cake

Original recipe was double this and made a round cake for 12; next time would make as a tray bake or do an extra half in loaf tin as when cut in half the top part broke. 

For the cake

·         4oz unsalted butter

·         4oz caster sugar

·         2 eggs, beaten

·         4oz plain flour, sifted

·         1 tsp baking powder

·         2 tsp Tesco Finest Costa Rican coffee

·         2oz walnuts, chopped

 

For the icing

·         3oz unsalted butter

·         8oz icing sugar, sifted

·         2 tsp Tesco Finest Costa Rican coffee, mixed with 1 tbsp hot water and cooled

·         Walnuts, halved, to decorate

 

Method

1. Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Butter and flour a loaf tin.
2. Beat the butter and sugar with an electric hand whisk for about 5 minutes or until light and fluffy. Gradually add the eggs, one at a time and beat well between each addition. Then fold in the flour and baking powder using a large metal spoon. Mix the coffee powder with 1 tbsp of warm water and fold into the cake mix with the chopped nuts.
3. Add the cake mix to the prepared tin and smooth the surface flat. Bake for 25-30 minutes or until a skewer inserted into the middle of the cake comes out clean and the surface of the cake is slightly springy to touch.
4. Remove from the oven, leave to cool for 5 minutes in the tin and then turn out onto a wire rack and leave to cool completely, about 10-15 more minutes.
5. To make the icing, beat the butter together with the icing sugar and cold coffee until smooth. Split the cooled cake with half of the filling and then cover the top with the rest of the filling and decorate with the chopped nuts.

 

Rhubarb Crumble Tart

You could use a bought pastry case

For the Crust and Crumble
180g plain flour
100g granulated sugar
25g ground almonds
1 tbsp light brown sugar
¼ tsp baking powder
¼ tsp salt
200g chilled unsalted butter, cut into pieces

For the Filling
200g rhubarb, diced
80ml double cream
1 large egg
1 egg yolk
50g granulated sugar
2 tbsp plain flour
2 tbsp ground almonds
1 tsp vanilla extract

1. Preheat the oven to 180C.

2. For the crust, combine the flour, sugar, ground almonds, brown sugar, baking powder and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and blend until the mixture is a rough, crumbly texture and pieces of butter are no longer plainly visible. Scoop out 140g of the crumble and keep for later. Press the remaining crumble into an ungreased 9-inch (23 cm) removable-bottom fluted tart pan and place this on a baking tray. Bake both for 20 -25 minutes, until the crust browns a little at the edges. Cool the shell before filling.

3. Spread the rhubarb onto the bottom of the cooled crust. Whisk the cream, egg, egg yolk, sugar, flour, ground almonds, and vanilla extract. Pour this over the fruit (it will not completely cover the fruit) and sprinkle the pre-baked crumble overtop. Bake this at 180 °C for about 30 minutes, until the tart filling no longer jiggles in the centre. Cool the tart to room temperature, then, chill until ready to serve.

4. The tart can be served chilled or warmed up in the oven.

Slow Cooked Lamb Hot Pot

Cooked for 7-8 hours in slow cooker then put into oven proof dish and top with sliced potato and cheese. This amount serves 6.

6-8 Lamb Leg Steaks, cubed with fat remove

4 Carrots, Sliced

2 Sweet Potatoes, Cubed

1 Onion, Chopped

2 Small Leeks, sliced

2 Sticks of Celery, sliced

2 Veggie Oxo made to 2 pints & Gravy Granules

2 Tbsp Red Lentils

Rosemary, Salt & Pepper

4 Medium Potatoes, sliced

Grated Cheese

Thyme

1. Fry Onion and Leeks till transparent

2. Add Celery, Carrots, Potatoes and fry for a few minutes then place in slow cooker

3. Fry Lamb with Rosemary, Salt & Pepper in 2 batches till browned, add to cooker

4. Deglaze pan with stock and add to slow cooker with lentils, mix well

5. Cook on slow for 7-8 hours till vegetables tender, add gravy thickening for last hour

6. Precook sliced potatoes for 15 minutes

7. Place meat in oven proof dish and top with sliced potato, thyme and grated cheese

8. Cook Gas 5/ Fan 160 for 30 minutes till browned 

 

Somerset Apple Tart

 I used ready rolled pastry and put the brandy cream in the bottom, then topped with apples.

About 4-5 large apples

125ml single cream

1          medium free-range egg

35g      caster sugar OR vanilla caster sugar

2 tsp    Somerset apple brandy or brandy OR 1/2 tsp vanilla extract

3 tbsp  sieved apricot jam OR apricot glaze, warmed

Pastry case (bought or ready rolled pastry)

1. While the pastry case cools, peel and quarter the apples. Cut out the cores, then cut the apples into very thin slices. Arrange the apple slices, slightly overlapping, in the cooled pastry case, starting from the edge and working round in neat concentric circles. Make sure the pastry case is completely filled to the top, with no gaps, and the top layer looks pretty.

2. Measure the cream in a jug. Add the egg, sugar and brandy (or vanilla) and mix well until smooth. Slowly pour this mixture evenly over the apples, letting it seep through the layers.

3. Set the flan tin on the heated baking sheet in the oven and bake for about 35 minutes until the custard is just set when you jiggle the tart and the apples are a golden colour. Set the tin on a wire rack and quickly brush the top of the tart with apricot jam or glaze to give a glossy sheen. Carefully unmould the tart and leave to cool. Eat warm or at room temperature.

Pear and Blackberry Frangipane Tart

Second time I made with double the frangipane and 2 cooking apples instead of the pear. 

Very nice warm with clotted cream

1 Pastry Case

3 tbsp raspberry jam

1 soft pear, sliced

100g blackberries (or a couple of handfuls)

55g butter
55g caster sugar
40g ground almonds
1 large egg
15g plain flour

1. Heat the oven to 180C/170C fan oven
2. Spread the raspberry jam on the base of the pastry
3. Using an electric mixer or a wooden spoon, beat together the frangipane ingredients
4. Add sliced pear and sprinkle over the blackberries, push them down into the frangipane mix.
5. Bake at 170C for 20-25 minutes until risen and golden brown

Corned Beef Tart

I added a sliced hard boiled egg as a "surprise" and omitted the carrot & celery. Lovely with Baked Beans and Daddies sauce.

Shortcrust pastry

beaten egg, to finish

For the filling

• 1 tbsp vegetable or sunflower oil
• 1 medium onion, chopped
• 1 large carrot, peeled and diced
• 2 celery sticks, diced
• 1 large potato, peeled and cut into chunks
• 6oz tin corned beef, broken into large chunks
• splash Worcestershire sauce (optional)
• salt and white pepper

1. Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured.

2. Boil the potato for 20 minutes and mash slightly. 

3. Stir in the corned beef and vegetables, salt, pepper and sauce.

4. Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate.

5. Divide the pastry into two pieces. Use to line the pie plate and to form the lid.

6. Spoon the filling into the pastry-lined dish. Brush the edges of the pastry on the plate with a little beaten egg, then cover the pie with the pastry lid.

7. Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out. Bake for 30–35 minutes until golden brown.

Homemade Tomato Soup 2

I made the soup and then added some cooked vegetables. Made a main meal for 2 with some fresh baked rolls. (Starter for 4)

Ingredients

2 tbsp              Butter                                                  

1                      Carrot (chopped)                                            

1                      Stick Celery (chopped)

1                      Onion (chopped)                                            

1 lb                  Ripe Tomatoes (chopped)                           

1 pint               Vegetable stock (2 stock cubes)

1/4 pint            Milk

Pinch Basil                                                                          

Salt & Pepper                                                                   

 

Method

1.            Heat the butter and cook vegetables (except tomatoes) for 10 mins.

2.            Add Stock, Tomatoes and herbs

3.            Bring to the boil and simmer 30 mins.

4.            Add Milk when taken off the heat

5.            Puree in batches

Strawberry Pound Cake

 

Makes 8 slices

Ingredients

• 1/4 cup (2 oz) unsalted butter melted
• 1/4 cup (50 grams) granular erythritol
• 2 large eggs
• 2 Tbsp Greek Yogurt
• 1 tsp vanilla
• 100 grams superfine almond flour
• 20 grams coconut flour
• 1/2 tbsp baking powder 
• 4-5 small strawberries

Instructions

1.            Preheat your oven to 350°F. Line a small loaf pan with parchment paper.

2.            In a large bowl, add butter and erythritol. Whisk until evenly combined. Add eggs, one at a time, whisking after each addition.

3.            Add in vanilla. Whisk until evenly combined.

4.            Add in almond flour, coconut flour, baking powder. Whisk until evenly mixed. Your batter should be thick.

5.            Stir in chopped strawberries until just mixed and evenly spread out into the batter.

6.            Pour batter into prepared pan.

7.            Bake cake in the middle of your oven for about 30-35 minutes or until toothpick inserted comes out clean. Let cake cool before drizzling with icing.

serving: 1slice, calories: 200kcal, 2 net carbs

Cullen Skink

 This is my version of the Scottish classic. Serves 2

25g butter

1/2 medium onion

2 potatoes

1 Corn on the Cob (cooked and shredded)

280g smoked haddock (2 fillets)

300ml whole milk (about 1 and 1/4 cups)

300ml boiling water (about 1 and 1/4 cups)

Optional - Fish stock cube*

Optional - Parsley to garnish*

Optional - 2 tablespoons double cream*

 

1.    Put the milk and smoked haddock skin-up (if there is any) into one pan and allow to sit. The milk should cover the whole fish. Don’t turn the heat on yet.

2.    Finely chop the onion and peel and cube the potatoes.

3.    Add the butter and onion to a pan and fry for around 5 minutes until the onion is soft.

4.    Add the potatoes for a minute before pouring in 300ml of boiling water. Cover and allow to simmer for 10 minutes or so until the potatoes are cooked through. Add the corn and simmer for another 5 minutes.

5.    Meanwhile, heat the milk and haddock gradually. It should take about 5 minutes or so for the milk to heat up and then cook the fish for a further 5 minutes.

6.    Remove the fish from the milk with a slotted spoon and keep the milk to one side.

7.    Allow the fish to cool slightly and any skin or bones and discard them.

8.    Add the milk to the pan of potatoes and onions and stir for a few minutes to combine.

9.  Use a fork to separate the smoked haddock into large chunks then add to the pan and stir gently through. Salt and pepper to taste.

10. Add parsley or cream if you choose to.

Carbs 22 / Calories 286

Left-Over Turkey Pie

Did this after our Christmas dinner with all the ingredients except the wine - Superb. 

Made this again after 2nd Xmas dinner in May same as before without wine, stuffing and Onion and it tasted just as good.

1 tbsp olive oil or rapeseed oil                    

knob of butter

1large onion , halved and sliced

6 sausages or 8 chipolatas (leftover pigs in blankets are fine too)

2 tsp English mustard powder

50g plain flour or white granules

150ml white wine (optional)

500ml chicken stock or leftover gravy

6 stuffing balls, leftover or shop-bought

300g cooked turkey , shredded

100g low-fat crème fraiche

small bunch parsley , chopped

800g leftover roast potatoes

leftover veggies

20g mature cheddar , grated

Heat the oil and butter in a large, shallow ovenproof casserole dish. Add the onion and cook for 10 mins until really soft. Push the onion to one side of the dish and add the sausages, browning them all over (skip this step if you’re using cooked leftovers).

Remove the sausages from the dish and set aside to cool a little. Stir the mustard powder and flour into the oil and butter for 1-2 mins, then add the white wine. Bubble for 1 min, scraping the bottom of the dish to release any tasty bits, then add the stock. Stir to make a smooth sauce, season and bubble for 5 mins. Heat oven to 200C/180C fan/gas 6.

Cut the sausages, potatoes and stuffing into bite-sized chunks, add to the sauce with the turkey, veggies, crème fraiche and parsley. When bubbling, remove from the heat. Scatter with cheese and bake for 30 mins until the filling is bubbling around the edges.

Sticky Toffee Pudding

 This is as nice as the non-keto version

1 1/2 cups Almond Flour

1/4 cup Coconut Flour

40g plain flour

1/2 Tbsp Cocoa powder

1 tsp baking powder

1/4 cup dark soft brown sugar

1/4 Swerve brown sugar

120ml milk

2 eggs

60g butter, melted

2 tbsp Black Treacle

1 tsp vanilla extract

 

For the sauce

90g butter

100g cup dark soft brown sugar

100g Swerve brown sugar

250ml double cream

 

Preheat the oven to 170°C / 150° fan.  Butter a suitable baking tin or dish, approx 21 x 18 cm.

Sift the flour, salt and baking powder into a large bowl.  Add the sugar and mix well.

 In another bowl whisk together the milk, eggs, vanilla and melted butter, until a light frothy foam appears on top.

 Add the liquid to the flour mixture and mix together until smooth and well blended.

 Pour into the baking dish and bake for 20-30 minutes until the the sponge is firm and golden brown.

 While the sponge is baking, make the sauce by putting all the ingredients into a large saucepan and heating gently, stirring all the time, until smooth and dark brown.  Set aside to cool slightly until the sponge is done.

 When the sponge is cooked, remove it from the oven and prick all over with a skewer or fork, going right through to the bottom of the cake.  Then pour the toffee sauce over it to allow it to seep into the sponge.  There will be plenty of sauce left over to serve separately with the pudding.

 Serve warm with the reserved toffee sauce, plus cream or ice cream for that extra indulgence

 Serves 6 generously, would easily stretch to 8 servings.

Calories 351 / Carbs 6

Rhubarb Custard Pie

 Would double the amount of rhubarb as I pre-cooked it for 10 minutes with some sugar & water and it went to nothing. Pie was also quite solid - I liked, Ricky didn't.

1 unbaked pie shell or make Keto (1 cup Almond Flour, 1/4 cup melted butter, 2 tbsp Swerve)

2 cups Rhubarb cut into pieces (4 stalks)

2 Tbsp Swerve

3 Eggs beaten

1 cup heavy cream

3 Tbsp Flour

1.   Place rhubarb in pie shell.

2.   In a separate bowl, mix remaining ingredients together and pour over rhubarb.

3.   Bake 10 minutes at 400°, and then 40 minutes at 350°.

4.   Let cool completely before serving and store refrigerated.