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

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.