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.

Salmon Broccoli Bake

 Nice simple meal for 2

Carbs 5 Cals 450

·         1/2 head broccoli, trimmed and broken into florets

·         150ml crème fraîche

·         2 Eggs

          1/2 tsp Dill

·         2 large cooked salmon fillets, cut into pieces

·         50g mature cheddar, finely grated

          Black Pepper

          Cook the broccoli until tender

          Place broccoli and salmon in a greased dish

          Mix Eggs, Creme Fraiche, Dill and Pepper

          Cover the salmon with the cream mix

           Top with the grated cheese

          Cook Gas 5 Fan 160 for 30 minutes until golden 

CC