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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cake · pudding · quick and easy · recipes

Vanilla Cream Cake

Serves 9

Cake:

3 medium eggs

110g ground almonds

1 tbsp coconut flour

2 tbsp double cream

1 tsp baking powder

1/2 tsp cream of tartar

4 tbsp Splenda

butter for greasing

Combine all the ingredients well with a hand mixer and then pour evenly into a greased, microwaveable dish, 8x8in and at least 2in deep.

Microwave on full power for 3 1/2 minutes or until a knife comes out clean from the centre of the cake. Set aside to cool.

Sauce:

150ml double cream

2 1/2 tbsp Splenda

1 tbsp vanilla extract

1 pinch of salt

1/4 tsp arrow root powder

Stir all the ingredients well.

Use a fork to make holes all over the surface of the cooled cake, then pour over the sauce evenly. Cover and refrigerate for at least 2 hours to allow the cake to absorb the moisture from the sauce.

Cream Topping:

120ml double cream

2 tbsp Splenda

Ground cinnamon to serve

Using a hand mixer, whip the Splenda and cream until it forms stiff peaks.

Spread evenly over the cake and sprinkle with cinnamon.

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

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dinner · lunch · quick and easy · recipes

Chicken and Bacon Salad with Cajun Mayonnaise

This is an individual portion, increase ingredients as necessary.

4 rashers of smoked streaky bacon

4 slices of roast chicken

Butter for frying

2 handfuls of rocket leaves

6 cherry tomatoes

1 stick of celery, chopped

1 tbsp mayonnaise

1/4 tsp Schwarts Cajun seasoning

In a dish, mix together the seasoning and the mayonnaise.

Place the rocket on a plate and sprinkle on the tomatoes and celery.

Next fry the bacon, crispy is best for this. Once it is done remove from the pan and keep warm whilst you fry the chicken slices. Use the bacon grease for this as it adds more flavour.

Once the chicken is ready, place it and the bacon on top of the salad and then dollop on the mayonnaise.

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ice cream · pudding · quick and easy · recipes · snacks

Vanilla Cream and Summer Berry Icecream

Serves 4

4 heaping tbsp of berries, fresh or frozen

Dash of lemon juice or lemon extract

2 tbsp water

80ml double cream

2 tbsp splenda

1/4 tsp vanilla extract

1 egg yolk

Place the berries in a small saucepan with the water at heat until they are soft and can be mashed with a fork.

Remove from the heat and add the lemon, stir well and set aside to cool.

Beat the remaining ingredients with an electric hand mixer until it is thick but can still be poured.

Once cooled, divide the fruit between 4 ramekins and then pour the cream mixture over the top.

Freeze for at least 2 hours before serving.

Store covered in the freezer for up to three months.

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dinner · lunch · quick and easy · recipes

Cheese and Tomato Quiche

9 inch ovenproof quiche dish.

serves 6/8

For the pastry recipe, click on the menu button above, blind bake the case for 10 minutes. Gas 4/ 350f/ 180c

200g cheddar cheese, grated
handful of cherry tomatos, halved
5 large eggs
260ml double cream
black pepper, to taste
sea salt, to taste
dried chives, to taste

Line a greased ovenproof dish with pastry and bake blind for 10 minutes.

Then add the grated cheese and place the halved tomatos on top.

Using a hand mixer, beat together the salt, pepper, eggs and cream. Pour over the cheese and sprinkle with the chives.

Bake for 30-35 minutes until the quiche is set.

Serve hot or cold. Store covered in the fridge for up to 3 days or can be frozen.

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pudding · quick and easy · recipes

Chocolate and Coconut Pud

Serves 4

200ml full fat coconut milk

1 egg, beaten

1 tsp vanilla extract

50g dark chocolate, 80% cocoa is best. Chopped into small pieces

Put the coconut milk, egg and vanilla extract into a medium sized saucepan and mix together using a hand whisk over a moderate heat.

Keep whisking while the mixture simmers gently for around 5 minutes.

Then add the chocolate. Continue to whisk whilst the chocolate melts and then carefully pour the mixture into either 4 dishes or ramekins or 1 larger serving dish.

Allow to cool before refrigerating for at least two hours before serving.

Garnish with some unsweetened shredded coconut or whipped cream.

Store covered in the fridge for up to 3 days.

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

The original version of this recipe is on http://www.dietdoctor.com

dinner · lunch · quick and easy · recipes

Chicken and Coconut Curry

Serves two

Olive oil for frying

2 chicken breasts, chopped into bite sized pieces

2 large handfuls of sliced mushrooms

1/2 tsp sea salt

200ml full fat coconut milk

1 tbsp mild curry powder

1 large handful of shredded unsweetened coconut

Warm the olive oil in a large frying pan and then add the chicken. Once it has browned, add the sliced mushrooms and sea salt.
Once the mushrooms are browned, add the coconut milk and curry powder and simmer gently until the chicken is completely cooked through (there should be no pink in the middle of the pieces).
Then add the shredded coconut (save a little to garnish the curry when you serve it), and mix in well, let it soften slightly.

Serve alone or with a fresh green salad.

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biscuits and cookies · pudding · quick and easy · recipes · snacks

Double Chocolate Cookies

Makes 8 large cookies

75g butter, room temperature and chopped

8 tbsp splenda

1 tsp vanilla extract

1 large egg

150g ground almonds

50g cocoa powder

1/2 tsp baking powder

1 tsp bicarbonate of soda

20g dark chocolate chips

Preheat the oven to gas 3/160c/325f and line a large baking tray with greaseproof paper.

Cream together the butter, splenda and vanilla extract, then add the egg and combine well.

In a separate bowl mix together the ground almonds, cocoa powder, baking powder and bicarbonate of soda and then add to the butter and combine well.

Fold the chocolate chips into the cookie mixture with a spoon and then divide into 8 balls. Gently press down and flatten each one onto the baking tray, make sure to leave a gap between them.

Bake for 15 to 20 minutes. Allow to cool before storing in an airtight container for up to 4 days.

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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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