Flourless Mandarin Cake

mandarinIngredients:

3-4 medium mandarins, chopped and unpeeled
6 eggs
3/4 cup xylitol (to taste)
2 1/4 cups almond meal
1 teaspoon baking powder

Method:

Beat 6 eggs with xylitol in food processor/blender until creamy, then add chopped mandarin pieces (with peel) and blend until smooth.  Add almond meal and baking powder and blend.  Pour into cake pan that has been lined with baking paper, and bake 50 minutes at 170C.

When ready, take out a cool. Then you have the option of topping with a syrup or with icing.  For the syrup, melt a 1/2 cup water with 1/2 cup mandarin juice and 2 tbs xylitol, then pour over the cake.  For a thick frosting, beat a packet of philadelphia cream cheese lite with 2-3 tbsp Erythritol and some lemon or mandarin juice, until thick and creamy.  Frost the cake and sprinkle with mandarin rind!

 

Share

Comments Off

Filed under Desserts

Crepes Suzette

Try this delicious and tasty dessert, very quick and easy to make!

Ingredients:

2 tablespoons oat bran

1 egg

1 tablespoon low fat yogurt

juice 1/2 lemon

sprinkling of Xylitol

Beat the oat bran with the egg and yogurt in a bowl, pour into a non-stick frypan and cook both sides until golden brown (a few minutes).  Pour lemon juice over the top and then sprinkle with Xylitol.

Share

Comments Off

Filed under Desserts

Moist Chocolate Almond Cake

Moist Chocolate Cake

Ingredients:

6 eggs

100g ground almonds (or more)

1.5 cup Xylitol

3 tablespoons 0% fat Organic cocoa

1 tsp baking powder

1 cup slivered almonds

1 grated zucchini/courgette

Preparation:

Beat 6 eggs with ¾ cup Xylitol until  creamy.    Stir then beat the cocoa and baking powder into the mix.  Fold the ground almonds into the mixture, stirring well (you can add another 100g if you want a firmer cake). Fold in the slivered almonds and the grated courgette (optional).  Sprinkle the top with slivered almonds, or make thick icing – see recipe below.

Pour into a cake tin, lined with greaseproof paper.   Bake in the oven for 50 minutes in 170C.

Thick creamy icing: Beat small packet Philadelphia cream cheese lite with about 2-3 tablespoons of Erythritol and 2 tablespoons of pure cocoa.  To lighten add a small amount of milk.  Spread on top of the cake and top with almonds or walnuts.

 

Share

Comments Off

Filed under Desserts

Hearty Shepherd’s Pie (low carb version)

If you long for a hearty, filling meal to ward off those hunger pangs, then this is the dish for you.  This is one of my weekly staples – it is great to keep in the fridge then have a slice for lunch, with salad or when you get hungry.

Ingredients:

500g lean mince (beef, turkey, chicken, etc)

1 cup of organic lardons or chopped bacon

2 cups sliced mushrooms

2 carrots, chopped

2 tbsp tomato paste

1 packet tomato puree (or tomato chunks)

bay leaf, oregano, basil

2 cloves garlic

1 tbsp chilli paste or 2 small chopped chillies

3 cups stock (or water with stock cube)

Topping:

3 carrots

1 large broccoli

5% fat Philadelphia cream cheese

parmesan

 Preparation:

Throw bacon or lardons into a deep pan and cook, then add the lean meat, cooking until browned.  Add the vegetables, then stock, tomato paste, tomato puree, seasonings, garlic, and chilli.  Season with a little salt and pepper.  Leave it on the stove to cook on low heat for about 1  ½ hours.

When most of the stock has been absorbed by the meat and the sauce is thick and red, turn off the pan and let it cool slightly.  In the meantime, boil the carrots and broccoli until tender, then mash them, adding salt, pepper and a tablespoon or two of Philadelphia.

Ladle the meat mixture into the bottom of a flat baking dish, then apply the carrot/broccoli mash over the top. Sprinkle with grated or ground parmesan and bake in the oven for about 20 minutes.

Serve with salad.

Share

Comments Off

Filed under Mains

Ricotta Sun-dried and Baby Tomato Mediterranean salad

Now that the sun has started to emerge in rain-sodden Sydney, I thought a light summer salad with a twist would be perfect for a light supper this evening,  to accompany the Shepherd’s Pie I made earlier today (recipe to follow).

This salad is delicious but particularly because of it’s dressing!  All low carb and low fat as usual.

Ingredients:

Dressing 1: sun-dried tomatoes, about ½ cup

2 tbsp red wine or sherry vinegar

½ cup water

1 tbsp Xylitol

Dressing 2: 2 tbsp olive oil

2 tbsp red wine or balsamic vinegar

1 tbsp Xylitol

2 cloves garlic, crushed

ground black pepper

Salad:

3-4 large slices of low fat ricotta

1 punnet baby tomatoes

1 shallot, finely chopped

fresh basil

Preparation:

Combine the sun-dried tomatoes, vinegar, water and xylitol in a small pan and heat for about 15 minutes.  Blend until it turns into a paste.

Beat together ingredients for Dressing 2 in a bowl and set aside.  Chop tomatoes, shallot, fresh basil together and toss in Dressing 2.

Place slices of ricotta on a plate or platter and cover with dollops of Dressing 1.  Place the tomatoes and over the ricotta, and garnish with more fresh basil.

Share

Leave a Comment

Filed under Salads and sides

Chicken Souffle

 

This souffle is very easy to make, looks good and tastes delicious!

 

 

 

Ingredients: (2 souffles)

A cup of cooked chicken pieces

herbs

2 small cups skim milk

2 eggs, separated

Preparation:

Chop up a few slices of cooked chicken very finely and add some chopped or dry herbs.   Put 2 small cups of skim milk to heat until almost boiled, take off heat.  Beat 2 egg yolks and add chicken and egg yolks to milk, stir together.   Beat egg whites in separate bowl until stiff, then fold into yolk/chicken/milk mixture.  Pour into 2 ramekins and put into oven at 200C for about 15 minutes or until brown on the top.

Share

Leave a Comment

Filed under Appetisers and Starters

Crusty Lo Carb Bread

 

This bread is tasty and made entirely of bran – so will not affect your blood sugar levels if eaten in moderation.

 

 

Ingredients:

 Bowl 1:

4 packets of fast yeast

10 tablespoons of water

8 tablespoons of 0% fat yogurt

Bowl 2:

16 tablespoons of oat bran

16 tablespoons of wheat bran

8 tablespoons of wheat germ

20 tablespoons of skim milk powder

2 teaspoons of baking powder

2 teaspoons of salt

2 tablespoons of 0% fat yogurt

6 eggs

Preparation:

In a small bowl, mix the yeast, water and yogurt together and leave aside.

In a large bowl, mix the other ingredients together thoroughly, then add the mix from bowl 1.  The mixture should be thick but not too sticky.

Pour the mixture into a large loaf tin that has been lined with greaseproof paper.

Sprinkle the top with sesame seeds.

Bake for 10 minutes at 200C then another 20 minutes at 180C.

Share

Leave a Comment

Filed under Bread and other staples

Luscious Lemon Meringue Pie

 

 

This pie is absolutely delicious and yet will not pile on the pounds.  It is quick and easy to make as well!

 

Ingredients:

600 ml skim milk

rind and juice of 4 lemons (organic unwaxed)

3 tablespoons of cornflour

4 eggs – separated

5-6 tablespoons of Xylitol

Crust:

1 tablespoon oatmeal bran

1 tablespoon 0% fat yogurt

1 egg

Preparation:

Mix the oatmeal bran with yogurt and egg and spread over base of round pie dish.  Don’t worry if it does not cover the entire dish.  Put into oven for about 10-15 minutes  at 180C until it has risen slightly and is cooked.

Heat the milk on the stove with the rind of 4 lemons until hot but not boiling.  Meanwhile, mix the cornflour with lemon juice in another bowl until smooth.   Separate eggs, put whites aside and beat the yolks with 2 tablespoons of Xylitol.  Add a tablespoon of the hot milk to the cornflour and egg mixes, and mix before adding back into the hot milk on the stove.  Continue stirring until the mixture thickens, but make sure it doesn’t boil or the egg will curdle.

Pour this mixture into the pie dish and put back into the oven for about 10 minutes.  When ready take it out and let it cool for about 1 hour.

Beat the egg whites until stiff then add 4-5 tablespoons of Xylitol until it tastes sweet and the mixture is firm.   Spread onto the top of the lemon mixture, forming little peaks.  Place into the oven for about 10-15 minutes until the tips are brown.  Take out and put in the fridge for a couple of hours to cool.

Share

Leave a Comment

Filed under Desserts

Smoked salmon and cream cheese rollups

This appetiser or snack is one of my favourites. Try it on your guests as an appetiser before a meal, or just have some for breakfast one day.

 

Delicious!

 

 

Ingredients:

smoked salmon (preferably organic)

low fat philadelphia cream cheese

1 tbsp oat bran

1 egg

1 tbsp 0% fat yogurt

parsley

Preparation:

Mix the oat bran, egg and yogurt in a bowl and cook in a small galette pan until you get a thin flat pancake (no oil).  Turn it over once and take it out after a few minutes or when it is brown.

When it is cool, use a knife and apply a thin layer of cream cheese on the pancake, a few sprigs of chopped parsley, then place slices of smoked salmon on top.  Roll carefully, and then slice it into pieces.  Serve with a sprig of parsley!

 

Share

Leave a Comment

Filed under Appetisers and Starters

Creamy Chocolate Mousse

Here is the recipe for a delicious and creamy chocolate mousse that takes seconds to make and tastes delicious!

Ingredients:

A tub of 0% fat Greek Style yogurt or equivalent

A tablespoon of Xylitol or other sweetener (to taste)

A 1/2 to 3/4 of a tablespoon of 0% fat Organic cocoa (available in most health food shops)

Preparation:

Place the yogurt in a bowl, add the sweetener and cocoa, mix together and enjoy!

It will set a little more if you leave it in the fridge for a couple of hours, but it’s still great straight away.

Share

Leave a Comment

Filed under Desserts