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

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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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.

For other posts in this category please click on the link in pink at the top of the page.

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

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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Christmas · dinner · festive treats · lunch · quick and easy · recipes · sauces and dressings

Cranberry Sauce

200g (approximately), cranberries, fresh or frozen
5 tbsp (approximately),Splenda

Optional:

1 tsp ground ginger

Finely grated orange peel to taste

Place the cranberries in a small saucepan over a medium heat and simmer until soft and bursting. Stir in splenda, ginger and orange peel.

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

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Christmas · drinks · festive treats · quick and easy · recipes

Hot Chocolate

‘Bulletproof’ Hot Chocolate

3 squares of 85% chocolate OR unsweetened cocoa powder too taste (Dr Oetker fine dark cocoa powder is very good).
1/2 tbsp coconut oil
100ml double cream
Hot water just off the boil

Optional;
For extra sweetness and a stronger coconut flavour:
Splenda and a drop of Foodie Flavours coconut flavoring
OR
Pink Sun liquid stevia with coconut

Powdered collagen (this gives a lovely extra creamy texture and is reputed to be good for hair, skin, joints and digestion. From my own use, I recommend it).

Break the chocolate into a 250ml mug/cup and cover with hot water, stir till melted then add the coconut oil and double cream. Top with more hot water and sweeten to taste with splenda.
For an extra creamy hot chocolate add a scoop of collagen powder.

For a Christmas Hot Chocolate, leave out the coconut oil and add extra cream, a dash of whisky and some coffee.

For White Hot Chocolate, use cocoa butter instead of the dark chocolate and quarter or half a teaspoon of vanilla extract according to taste, leave out the coconut oil as the cocoa butter is a fat and add double cream and splenda to taste.

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lunch · quick and easy · recipes · snacks

Wickedly Good Egg Mayonnaise

2 medium sized eggs, hard boiled and cooled

Mayonnaise, too taste

Mustard, too taste, (I was given this delicious Polish mustard, pictured below, along with some really good ham, by some friends, I highly recommend it).

Grated cheddar cheese, too taste

Toasted sesame seeds, too taste

Pinch of sea salt

Cut the eggs into halves and then add all the remaining ingredients. Mash together with a fork and then top a toasted and buttered bread roll with it (click on the menu button above for the bread roll recipe). Serve with a couple of slices of ham for a satisfying lunch.

To toast sesame seeds or any other seeds, heat gently in a dry frying pan for a few minutes whilst stirring, be careful not to let them burn. A good dash of Soy sauce really enhances the flavour.

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