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

Chocolate Cheesecake

Superb - I tried to find a low carb chocolate chip biscuit and ended up with Belvita Cocoa Chocolate Chip. I used a mix of Sukrin powdered sugar and ordinary.

100grams Atkins or Weight Watchers chocolate chip biscuits crushed

50grams butter melted

250grams Philadelphia full fat cream cheese

150ml double cream

25grams 70% or more dark chocolate

2.5tbsp cocoa powder

xylitol powdered sweetener to taste

Add the melted butter to the crushed biscuits to form a thin biscuit base in each ramekin/glass or at the bottom of a loaf tin.

Mix the Philadelphia, double cream and cocoa powder together. Whip until you get the consistency you like, then add the melted dark chocolate

Add the sweetener to taste. Start by adding a tsp, mix and then taste. Keep adding until it is to your liking

Add topping to the biscuit base

Top with curls of dark chocolate, or melt dark chocolate and drizzle over the top of the cheesecake, or a cream swirl.

Refrigerate for 1-2 hours

Makes 4 Ramekins or 5 portions in a small loaf tin.

Mars Bar Cheesecake

Tasted while making and its very rich :)

• 150 g Digestives
• 75 g Unsalted Butter/Stork

• 250 g Full-Fat Cream Cheese
• 50 g Icing Sugar
• 50 g Caramel (I use Carnations)
• 0.25 tsp Vanilla Extract
• 100 g Milk Chocolate
• 150 ml Double Cream
• 100-150 g Mars Bar (chopped)

• 25 g Milk Chocolate (melted)
• 25 g Caramel (I use Carnations)
• 75 ml Double Cream
• 1 tbsp Icing Sugar
• Mars Bar (4x33g chopped into 3's)

For the Biscuit Base

1.                 Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.

2.                 Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Filling

1.                 Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.

2.                 With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, Carnations Caramel, and Vanilla until smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.

3.                 Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.

4.                 Fold through the chopped Mars Bar through the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.

For the Decoration

1.                 Whip together the Double Cream and Icing Sugar until thick.

2.                 Remove the cheesecake from the tin, drizzle over the melted milk chocolate, drizzle over the caramel, and decorate with the whipped cream, and some pieces of Mars Bar!

Carbs 55 / Calories 630

Spice Cake

 This was very tasty like carrot cake.

·         2 tbsp melted butter

·         1/6 cup sweetener

·         2 oz cream cheese, room temperature

·         1 beaten eggs

·         1 tsp vanilla extract

·         1/4 cup coconut flour

·         1 cup blanched almond flour

·         1/2 tsp baking soda

·         1 tsp cinnamon

·         1 tsp allspice

·         1/2 tsp nutmeg

·         1/4 tsp ground cloves

·         1/4 cup chopped nuts (optional)

·         4 oz cream cheese, room temperature

·         2 tbsp heavy cream

·         2 Tbsp powdered sweetener, such as Swerve Confectioners

Line a loaf tin.

Mix butter, sweetener, cream cheese, vanilla, and eggs until completely smooth

Whisk together the almond flour, baking soda, cinnamon, allspice, nutmeg, and ground cloves.

Pour the wet ingredients into the dry mixture and combine with a spatula or mixer. Once completely mixed together, add in the nuts if using. Stir until they're evenly dispersed.

Spread the batter into the baking dish and bake for 25-30 minutes or until a toothpick just comes out clean.

Mix together the cream cheese, heavy cream, and sweetener with a hand mixer for 1-2 minutes or until completely smooth.

Spread the frosting onto the cooled spice cake. Garnish with extra nuts if using.

 

3 Net Carbs, 308 Calories – Serves 6

Pork Wellington

Was really tasty although tricky to wrap the pork

  550g pork fillet

·         30g butter

·         200g button mushrooms, thinly sliced

·         120g chicken liver pâté

·         375g puff pastry

·         1 egg, beaten

·         4 tbsp olive oil

·         1 pinch salt

·         1 pinch pepper

·         8 slices prosciutto

1.    Preheat the oven to gas 5, 190°C, fan 170°C. Season the fillet all over with salt and pepper.

2.    Heat half the butter and 3tbsp of oil in a baking tray in the oven for 10 minutes. Carefully place the fillet in the tray and drizzle over the remaining oil.

3.    Place the tray in the oven and roast for 12 minute for medium or another 4 minutes if you want the meat well done. Ensure there is no pink showing and the centre of the meat is piping hot. Remove from the oven and allow to cool.

4.    Melt the remaining butter in a saucepan and sauté the mushrooms until soft. Tip into a mixing bowl and set aside.

5.    Mix together the mushrooms you cooked before with the chicken liver pâté in a mixing bowl until you have a thick paste.

6.    Roll out enough puff pastry to wrap around the pork. Lay prosciutto on the pastry, letting them slightly overlap, and spread over the pâté and mushroom mixture.

7.    Lay the pork across the middle so the fillet is covered.

8.    Brush the edges of the pastry with the beaten egg to make them sticky before wrapping the pastry around the pork, pressing the edges together to seal. Roll over so that the seal is underneath.

9.    Trim any extra pastry from the end of the Wellington and seal the ends. Brush the entire Wellington with the beaten egg.

10. Once ready to cook, preheat the oven to gas 6, 200°C, fan 180°C. Remove the cling film and place the Wellington on a greased baking tray.

Cook for 20 minutes, or until the pastry is golden and shiny. Serve immediately.

Dorset Apple Cake

 Lovely with clotted cream

8 oz Plain Flour

4 oz Butter

2 oz Currants / Raisins

1 large cooking apple peeled and diced

3 oz sugar

1 egg

2 tbs milk

Put oven to Gas 4 / Fan 150

Rub fat into flour

Mix in fruit and sugar

Make mixture to a firm dough with egg and milk

Put into greased cake tin and bake 40 - 50 minutes

Top with sugar if wished

Chocolate Ripple Cheesecake

 I halved the cheesecake recipe but made the full packet of Lo-Dough; next time would do just half.

For the base
• 1 Lo-Dough Brownie Mix
For the cheesecake topping:
• 800g of full-fat soft cheese
• 230g sweetener (we used granulated erythritol)
• 1 1/2 tsp vanilla extract / the seeds from a vanilla pod
• 3 large eggs, plus 1 yolk
• 60g of 70% chocolate
• 30g of cocoa

1.    1. Sieve the chocolate chips out of your Brownie Mix. Save them for later.

2. In the 8.5-inch cheesecake tin, add the Lo-Dough Brownie Mix and bake as per the packet instructions. Once baked, turn your oven down to 110°C/230°F. Allow to the brownie to cool.

3. Add all your cheesecake ingredients (minus the chocolate and cocoa) to a bowl and whisk thoroughly with an electric mixer until everything is fully incorporated. Pour approx half into a separate bowl.

4. Melt the chocolate in the microwave (along with the saved chocolate chips) approx for approx. 1 minute and then combine with the cocoa and half the cheesecake mix.

5. Pour each mix over the cooled brownie and marble with the end of a knife. Place in the oven to bake for 55 minutes. The finished cheesecake should have a slight wobble in the middle. If it still looks too unset - give it another 5 minutes. After cooking, turn the oven off and open the door, but leave the cheesecake cooling in the oven for a further 2 hours.

6. Transfer to the fridge and allow to cool and set overnight. It will be ready to serve the next day!

·         Calories: 262 calories

·         Carbohydrates: 9 g