breakfast · lunch · quick and easy · recipes · snacks

Waffles

This makes 5 small indivdual waffles, but it really depends on the size of your waffle maker.

Melted butter for greasing

2 medium eggs

110g shredded mozarella

2 tbsp ground almonds

pinch of sea salt

Optional extras for savoury or sweet waffles:

shredded ham, to taste

chopped chives, to taste

3/4 tsp dijon mustard

Or:

3 tbsp splenda

1 tbsp ground cinnamon

Heat and grease your waffle maker according to the manufacturers instructions.

Mix together well all the ingredients and then carefully spoon onto the waffle maker. Take care not to overfill as it will ooze out the sides. Cook for the manufacturers reccomended length of time.

The waffles are lovely either hot or cold.

Store in an airtight container in the fridge, can also be frozen.

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breakfast · pudding · quick and easy · recipes · sauces and dressings · snacks

Chocolate Spread

300ml extra thick double cream

175g of dark chocolate, minimum 70%

100g unsalted butter

A clean jam jar

Chop the butter into a medium-sized saucepan and then add the cream. Heat gently stirring continually with a hand whisk.

Once the butter has melted and is well combined with the cream, remove from the heat.

Break the chocolate into the cream mixture and then carefully beat it with a electric hand whisk on a slow speed.

Once it is completely combined, pour it into the clean jam jar and then leave it to cool with the lid off.

When it has cooled, put the lid on and store it at room temperature.

This spread is delicious on toasted Cloud Bread, Pancakes and Bread Rolls. Click on the menu button at the top of the page for the recipes.

Can also be frozen, I split this batch as it is very rich and a little goes a long way!

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breakfast · lunch · quick and easy · snacks

Cloud Bread

Makes 12

3 eggs, separated

80g full fat cream cheese

1/2 tsp cream of tartar

Preheat the oven to gas 2/150c/300f. Line 2 large baking trays with greaseproof paper.

Add the cream of tartar to the egg whites and whisk with a electric hand mixer until they firm stiff peaks. You should be able to turn the bowl upside down without the egg whites moving.

Next add the cream cheese to the yolks and mix thoroughly with the whisk.

When they are well combined gently add the egg whites. Fold the egg whites in very carefully and gently to the yolk mix. You need to keep as much air as possible in the mixture.

Once they are combined, gently spoon out onto the baking trays into roughly circular pieces.

Bake for 20 to 25 minutes.

Use each piece as you would a slice of bread. They are great for sandwiches.

Store in an airtight container for up to three days. You can freshen them up by lightly toasting them and they can also be frozen, put a piece of greaseproof paper between each slice to stop them from sticking together.

There are other variations of cloud bread online, the Diet Doctor recipe has psyllium husk in it which makes it more ‘bready’.

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breakfast · cake · pudding · quick and easy · recipes · snacks

Chocolate and Almond Danish Pastry

You will need a batch of the sweetened version of the Fathead Dough, click on the menu button above for the recipe.

40g unsalted butter, melted
100g ground almonds
100g marscapone cheese
1 tbsp almond extract
1 egg
4 tbsp splenda
100g dark chocolate chips, reserve 25g for decorating the top of the danish.

Preheat the oven to gas 3/325f/170c and line a large baking tray with greaseproof paper.

Divide the Fathead Dough into two and roll out the pieces between sheets of greaseproof paper into rectangles. For a neat Danish trim the edges.

Melt the butter in a microwaveable bowl and then add all the remaining ingredients and mix together until well combined with a electric hand mixer.

Then divide the filling between the two pieces of dough. I put mine in the centre and then cut the dough on either side so that it can be layered over the middle like a plait.

Transer them carefully onto the baking tray and bake on the top shelf of the oven for 15 to 20 minutes. Turn the tray around halfway through to ensure the pastries are evenly coloured and cooked.
Allow to cool a little before serving, a coffee flavoured with a Skinny Mix Syrup is a good accompaniment.

Store in a airtight container in the fridge for up to 3 days, can also be frozen.

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Bits and Bobs · breakfast · dinner · festive treats · pudding · quick and easy · recipes · snacks

New Year’s Eve

I’m keeping it simple today, dinner will be a pan-fried sirloin steak with bearnaise sauce and turnip wedges cooked in the oven, 30 minutes on gas 6 / 200c.

Minimal cooking and minimal washing up!

Pudding will be a slice of Chocolate and Almond Danish Pastry

I made these yesterday and I will put the recipe in my next post, stay tuned!

You will need the Fathead dough ingredients (click on the menu button above for the recipe), along with marscapone cheese, ground almonds, splenda, an egg, butter, almond extract and some dark chocolate chips or a bar of chocolate to chop up (70 / 85%).

It’s a very quick and easy recipe and is perfect at breakfast time if you’d prefer.

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breakfast · dinner · lunch · quick and easy · recipes

Sausage Pie

For this you will need to first make the pastry. Please click on the menu button above for the recipe.

7 inch × 5 inch ovenproof dish. Serves six

6 sausages fried in butter and sliced length-ways. I use Sainsburys gluten free ones.

Half a bag of Sainsburys frozen Chargrilled Vegetables. Fried.

Grated mozzarella and cheddar cheese.

To assemble the pie, make alternate layers of sausages and vegetables in your pastry lined, part baked dish.
Top with enough grated mozarella and cheddar to cover the pie and then bake in the oven for 20 minutes. Gas 4/ 180c/ 350f.

For a ‘Full English Breakfast’ version of the pie, you can use fried mushrooms, onion and tomato with 4 large eggs, whisked and poured over and then topped with the cheese and baked as before, check the eggs are set before serving.

Store covered in the fridge for up to 3 days. Can also be frozen.

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breakfast · quick and easy · recipes · snacks

Almond Cinnamon Loaf

240g unsweetened almond butter
6 eggs
1 tablespoon vanilla extract
1 tablespoon cinnamon
3 tablespoons splenda
1 teaspoon baking powder

Preheat oven to gas 4/ 350f/ 180c

Place all ingredients into a large bowl and mix together until well combined with a hand mixer.
Pour into a lined loaf tin and bake for 25 minutes.

Lovely toasted with butter. Store in the fridge for up to 1 week in an airtight container. Also freezes well.

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Original recipe http://www.ketocopy.com

breakfast · dinner · lunch · quick and easy · recipes · snacks

3 Pepper, Feta and Olive Loaf

200g ground almonds
2 tsp baking powder
5 medium eggs
100ml olive oil
1 tsp celery salt
3 small peppers, red, yellow and green de-seeded and chopped
125g pitted black olives, halved
150g feta, cubed
1/2 tsp cayenne pepper or smoked paprika

Pre-heat the oven to gas 5/ 375f/ 190c
Line a large loaf tin with greaseproof paper.
Using a electric mixer, beat the ground almonds, baking powder, eggs, olive oil and celery salt to a smooth batter.
Fold in the peppers, olives and feta and then pour into the loaf tin and bake for 40 minutes or until a knife comes out clean. Leave to cool in the tin before turning out onto a wire rack to cool completely.
Store in an airtight container in the fridge for up to 3 days. Can be frozen.

Adapted from http://www.countryliving.com/uk

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