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

Pear and Almond Tart

This tasted as good as the non Keto

Net Carbs 9/ Calories 190

• 1/2 cup Plain Flour
• 1/4 cup Almond Flour
• 1/4 tsp Almond extract
• 2.5 Tbsp butter
• 2 Tbsp Sugar
• 100 g soft butter
• 100 g caster sugar
• 100 g ground almonds
• 3 tbsp plain flour
• 1 medium egg
• 1 tbsp amaretto liqueur.
• 2 very ripe soft pears

• Preheat the oven to 180°C / Gas Mark 4.
• Beat together sugar, butter and extract. Add flours to make crumbs that stick together.
• Press the crumbs into the tin and cover the bottom, Chill for 15 minutes then cook for 12.
• Mix the butter and sugar together in a medium bowl until it is really soft and well combined. Then beat in the ground almonds and plain flour. Crack the egg in, add the amaretto liqueur, and then beat it hard so everything is combined. Remove the tin from the oven and add the almond filling, spreading it out evenly so it is nice and smooth on top.
• Peel, halve and decore the fresh pears, if using.
• Arrange the pears, cut side down, in the almond filling. 
• Bake in the oven for 30-40 minutes or until the filling is nicely puffed up and golden. Sprinkle demerara sugar over the top.

Bakewell Tart

 I used homemade Rhubarb Jam and made in a Pie Plate

Net Carbs 4/ Calories 321

Crust

• 1 cup almond flour
• 1/4 cup unsalted butter melted
• 2 tbsp granulated sweetener 

Filling

• 1/2 cup Jam
• 2 eggs beaten
• 1 cup unsalted butter melted
• 1 cup granulated sweetener (or your preferred granular sweetener)
• 1 cup ground almonds
• 1 tsp almond extract

Icing

• 1/2 cup powdered sweetener (or your preferred confectioner's sweetener)
• 2-3 tbsp unsweetened milk

Instructions

1.            Preheat oven to 350ºF and grease a 7"x7" baking pan.

2.            Make the crust – Combine almond flour, melted butter and sweetener together.                    Transfer to the lined baking dish and bake for 5-7 minutes until very lightly browned. 

3.            Cool for 5 minutes, then spread a thin layer of Sugar-Free Strawberry Jam on the crust.

4.            Make the frangipane – Mix together the butter and granular sweetener. 

         Add the ground almonds, egg and almond extract and mix well. 

         Pour and evenly spread over the top of the jam layer.

5.            Bake for 20-25 minutes until the frangipane is puffed up and golden brown. 

6.            Make the icing – In a small bowl, mix together confectioner's sweetener and milk.

7.            Once the tart has cooled completely, pour the icing on top. 

          Allow it to set for 10-15 minutes 

Tzatziki

Nice with Lamb and salad

•           8 ounces (1 cup) of thick Greek yogurt

•           Minced garlic

•           1/4 cup of diced or grated cucumber

•           1 teaspoons of lemon juice

 

Fold the lemon juice into the yogurt slowly, making sure it mixes completely.

Add the garlic, according to taste, and the cucumber.

Stir until evenly distributed.

Garnish with a bit of green and serve well chilled.

Iced Buns

  I made half the recipe and got 6 large buns. 

Author: Baking with Granny

Ingredients

• 240 ml Milk
• 140 g Caster Sugar
• 14 g Easy Yeast (2 sachets)
• 115 g Butter (softened)
• 2 Free-range Eggs (beaten)
• 300 g Plain Flour
• 250 g Strong White Flour
• 200 g Icing Sugar

Instructions

1.             In a small pan warm the milk until it's just past lukewarm. Pour the milk into a large bowl.

2.             Add the sugar and yeast to the milk and gently stir with a spoon until the sugar has dissolved. Cover the bowl with a tea towel and let the mixture sit until the yeast is foamy; this should only take 5-10 minutes.

3.             Add the softened butter to the milk mixture and beat with a wooden spoon until it is broken into little pieces. Gradually add the eggs, ensuring they are mixed through.

4.             Gradually add the flours to the mixture whilst continuing to stir and bring the ingredients together. Once all ingredients are combined, continue to use your wooden spoon until you have a soft dough, at which point turn the dough out onto a well floured surface and begin to knead the dough.

5.             Continue to knead the dough for 10 minutes, before rolling it into a ball and transferring it to a lightly oiled bowl and covering with a damp tea towel. Leave the dough in a draught-free place until it has doubled in size (around 1-2 hours).

6.             Lightly grease a 12"x9" baking tin and set aside. Once your dough has doubled in size, turn it out onto a floured surface and knock back the dough, before evenly dividing into 12 pieces.

7.             Using your hands, form each piece of dough into a rough sausage-like shape before placing in two rows of 6 in your pre-greased baking tin. Cover again with a damp tea towel, leaving in a draught-free place until the buns have doubled in size (again, 1-2 hours).

8.             Once the buns have completed their second rise, bake them in a pre-heated oven at 180°c (160° for a fan assisted oven or Gas Mark 4) for 15-20 minutes until golden in colour and have a hollow-like sign when gently tapped on top.

9.                   Allow the buns to cool in their tin before icing. To ice the buns, mix 200g of icing sugar with a little cool water (start with a teaspoon and gradually add more as needed

Lo Dough Salmon Fishcakes

 These can be frozen and then reheated for about 20 minutes.

• 2 piece of Lo-Dough, blitzed to a crumb

• 200g Tinned Salmon, drained well
• 1 small egg (approx 50g), beaten
• 40g of Philadelphia
• Parsley or dill

• Chopped onion
• Chopped celery
• 8 sprays of fry-light
• Salt and pepper

 

1. Add your all the ingredients to a bowl and mix well.

2. Using an ice cream scoop make 6 patties, flatten slightly.

3. Place in freezer for 30 minutes to harden

4. Oil a pan with the fry-light and on a medium heat, fry the patties for approx. 3-4 minutes on each side.

Each cake 2 Carbs / 230 Cals