pudding · quick and easy · recipes · snacks

Apple Danish Fingers

Makes 10 fingers

You will need a batch of the Fathead Dough, I used the unsweetened version because the apple filling is sweet and I think the plain dough makes a nicer contrast. Click on the menu button above for the recipe.

20g unsalted butter, melted

100g ground almonds

100g cream cheese

1 egg

4 tbsp splenda

70g apple, grated

2/3 drops Foodie Flavours apple flavouring

Ground cinnamon to taste

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

Roll out the Fathead dough between 2 sheets of greaseproof paper into a large rectangle. 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.

Place the filling in the centre of the dough. And then fold the edges over to make a sealed rectangle.
Transer it 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 pastry is evenly coloured and cooked.

Allow to cool before slicing into fingers.

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

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pudding · quick and easy · recipes · snacks

Jam Tarts

Makes 12 using a tart tin.

Use a sweet version of the pastry (click on the menu button above for the recipe), to line the well-buttered individual wells of the tart tin. Blind bake for 8 minutes.
Gas 4/ 180c /350f

For the fruit filling allow approx 1 dessertspoon of berries per tart. Strawberries, raspberries and blueberries all work well, as does using frozen berries.
Place the berries into a small saucepan and stew lightly over a moderate heat with 2 or 3 tbsp of water until they have softened and are bursting. Add 1 or 2 tbsp of splenda to taste.
To thicken the jam, add 1/4 to 1/2 tsp of xanthan gum and stir in well.
Chia seeds will also work as a thickener, but the fruit will need to be left overnight for the seeds to fully absorb the moisture. Click on the menu button above for the full Jam recipe.

Spoon the fruit into the tart cases and bake for 10 to 12 minutes.

Serve hot or cold with extra thick double cream or clotted cream.

Store in a airtight container in the fridge for up to 4 days or can be frozen.

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pudding · quick and easy · recipes

Berry Crumble

Serves 6

400g mixed berries: strawberry, raspberry, redcurrant, blackcurrant and blackberry is a good mix, either fresh or frozen

6 tbsp splenda

100g butter, softened

100g ground almonds

100g finely chopped nuts

60g unsweetened shredded coconut

Preheat the oven to gas 5/375f/190c

Put the berries and 3 tbsp of splenda in a medium saucepan over a medium heat stirring regularly until the berries are bursting.

Transfer to a ovenproof dish, approximately 7 inch wide.

Chop the butter into small pieces and place in a large bowl.

Mix all the remaining dry ingredients in a separate dish before adding to the butter and rubbing in well with your fingers.

Cover the berries with the crumble making sure it is in a even layer.

Bake in the oven for 25 minutes until the top is crisp and golden. Serve with Vanilla Cream Custard (click on the menu button above for the recipe) or extra thick double cream.

Store covered in the fridge for up to 3 days.

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pudding · quick and easy · recipes · sauces and dressings

Vanilla Cream Custard

Serves 6

300ml double cream

3 egg yolks

3 tbsp splenda

1 tsp vanilla extract

1 tsp arrowroot powder

Pour the cream into a medium size saucepan and heat gently but do not boil.

Using a hand whisk, mix together the egg yolks, splenda and vanilla extract to make a smooth paste.

Add this to the cream and continue to whisk to prevent any lumps forming.

When the yolks are well mixed with the cream, add 1 teaspoon of arrowroot powder and whisk until thickened and smooth.

This rich cream custard is perfect with Fruit Crumble, warmed Chocolate Cake or Fruit Tarts, recipes coming soon!

Store covered in the fridge for up to 2 days. It will set firm when it is cold.

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Bits and Bobs · recipes

Garlic

I have a confession to make, just like Dracula, I can’t stand garlic!

I dislike onions too. The only alliums in my life and in my cooking are the ornamental garden ones, chives and very occasionally, the odd leek.

I appreciate not everyone feels the same way, I have friends and family who absolutely love the stuff (the weirdos!), so with that in mind, please add onions and garlic at will, to any of my recipes that you feel need it. The Beef and Red Wine Crumble springs to mind.

But that is the nature of cooking, you add and subtract to suit your taste and to what you have available in your cupboard and fridge.

With low-carb, experimentaion is essential to convert familiar dishes into ones that fit with this lifestyle. I don’t want to go without the foods I love and nor should you. The key is finding the appropriate substitues, and hopefully, the recipes on this blog are achieving that.

Percy is not keen on garlic either!

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dinner · lunch · recipes

Beef and Red Wine Crumble

Serves 4/6

450g rump steak, chopped OR 4 gluten-free quaterpounder beefburgers
2 tbsp olive oil
110g butter, softened
2 large peppers, red and green chopped into chunks
400g turnip, peeled
200g celeriac, peeled
200g swede, peeled
400ml red wine
2 tsp dried chives
1 tsp dried sage
100g ground almonds
100g finely chopped mixed nuts
1 tbsp splenda
60g cheddar cheese
sea salt
ground black pepper

optional:
2 tsp ground arrowroot powder

Preheat the oven gas 5/190c / 375f

Add the olive oil and 10g of the butter to a large frying pan over a medium heat.
Add the steak, or if you are using burgers, crumble them into the pan, and fry until browned.
Then add the peppers, a pinch of sea salt and 100ml of the red wine. Leave to simmer on a low heat for around 15 minutes then set aside.

Chop half of each of the turnip, celeriac and swede into very small pieces and put into a large saucepan with a knob of butter, pinch of sea salt, 1 tsp of chives and 1 tsp of sage.
Stir so that the butter and herbs are coating the vegetables, cook for around five minutes until the veggies are sizzling and begining to soften, then add the remaining red wine to the saucepan and bring to the boil, cover and then leave to simmer for 20 minutes.

In a large bowl, chop the softened butter and then add the ground almonds, chopped nuts, 1 tsp chives, 1/2 tsp sea salt and 1 tbsp splenda.

Rub together with your fingers ensuring the butter is well mixed with the other ingredients.
Then grate the cheese and the remaining turnip, celeriac and swede into the bowl and mix together well.

If you want to thicken the liquid that the veggies are in, before you add the beef, add 2 tsp arrowroot powder and mix thoroughly.
Then add the beef to the saucepan and stir well.
Next pour the beef mixture into a large ovenproof dish and then cover with the crumble topping.

Press it down gently and season with ground black pepper.
Bake in the oven for 25 to 30 minutes ensuring the top is crisp and golden.

Serve with toasted and buttered low-carb bread rolls, click on the menu button above for the bread roll recipe.

Store covered in the fridge for up to 2 days or can be frozen.

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This recipe was inspired by the Savory Beef Crumble in the October 2019 edition of Landscape magazine.

Bits and Bobs

Chasing The Light

Sunshine at last!

It has been endlessly grey since September, well, that’s what it feels like to me. Dull and wet weather has dominated so far this winter, and although I love falling asleep to the sound of the rain and cloudy days can make for really atmospheric photographs, you can have a bit too much of the same thing!

So I was determined to make the most of today’s sunshine. I haven’t been out on my scooter as much as I intended over the Christmas Holidays, cold and damp is not ideal for scootering no matter how good your clothing.

I had a quick lunch of cheese and sweet pepper omlette and then hit the road.

I wanted to take some photos at a local beauty spot where, because it is common land, there are ponies and cattle roaming free. It also has the most gorgeous views across the county and into Wales.

Just visible through the mist on the horizon are Sugar Loaf Mountain and Blorenge.

This sweet boy was colour co-ordinated perfectly with his surroundings!

The ponies are pretty laid back about people and dogs, there are always lots of vistors here, but it is better to show the animals respect and approach with caution and not just assume they are going to be friendly!

It’s a pretty easy walk to the top of the hill with lovely views all around. The breeze was chilly but the gorgeous sunshine made up for it.

At the top, in amongst the 99 trees, are benches perfectly placed to enjoy the views.

I think it is always good to remember to put down your camera and phone and actually absorb the place you are in. Its very easy to get lost in looking for a perfect photo (something I have been guilty of), when perhaps we should be more intent on capturing these moments with our eyes and our memories.

Hopefully tomorrow will be sunny too, it never ceases to amaze me how much better good weather can make me feel and it definitely makes me feel more energized.

I hope you have good weather and the time to enjoy it wherever you are.

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quick and easy · recipes · snacks

Cheesy Thins

These Thins are a crispy yet chewy alternative to savory biscuits and couldn’t be quicker or easier to make.

I used a small frying pan, but basically, the amount of cheese you use will dictate the size of the Thin.

I used grated mozzarella with a pinch of sea salt and a sprinkle of sesame seeds, but any of your favourite seeds would work. You can also add sliced mushrooms, chopped peppers and / or olives.Put your frying pan on a low heat and then sprinkle on a layer of grated cheese to the size you want your Thin.

Then add the pinch of sea salt and your seeds and or vegetables.

Once the edges of the Thin start to brown and the middle is firm, lift it carefully with a spatula and gently turn over and cook the other side.

Don’t overcook, the aim is a crisp outer and chewy inner.

Set them on a plate to cool (though they are lovely warm from the pan!).

Perfect as a snack on their own or as a savory accompaniment to soup or salad.

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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