Thread: Moonlights' Meals

This will be a place to collate the recipes I post on my diary thread.

INDEX:

Salami Crisps (induction)
Swiss roll variant (induction)
Gluc Bread (induction)
Gluc Pudding (induction)
Asparagus quiche (induction)
Courgetti Zoodles (induction)
Almond Bread (owl)
Gluc pancakes (induction)
Cheesecake cupcakes (induction)
Cocoa bark refrigerator candy (induction)
Cocoa bark milk choc (induction)
Tofu crispy bites (owl or induction for veggies)
Spring onion pancakes (owl)
Oopsie swiss pancakes (induction friendly)
Sesame five spice chicken (induction)


(more to be added)

Salami Crisps

Salami Slices (My fav. are M&S Salami napoli)
Grated parmesan (Optional)

Stick the salami slices on a baking tray under the grill (or in a preheated oven, or even fry them, although that makes them greasy) until they're crisp. Sprinkle with parmesan halfway through if you like.

Take care not to burn them - they crisp up more once they cool.

Voila, low-carb frazzles.

Swiss Roll (Variant)

This is my version of Amo's swiss roll, made for one person and using tablet sweeteners which are lower carb than granulated.

2 very large eggs, separated.
30g full fat soft cheese
Vanilla essence
Splenda or canderel tablets to taste
30g whipped cream

(300 cals, 4g carbs using my ingredients)

Dissolve your tablets in 1 tbsp hot water (I do this rather than using granulated sweetener as granulated sweetener is carby) mix the egg yolks, vanilla , sweetened water and soft cheese.

Whisk egg whites until stiff and fold into yolks mixture.

Pour onto lined greased small shallow baking tray.

Bake at medium-high until the top browns and egg is all set (for me 8 mins fan oven 180).

Remove from oven and either top with cream and eat as is or let it cool and roll with cream inside.

I didn't roll mine (partly because I forgot to grease my baking paper so it stuck a tiny bit).

You could also cut it into squares and layer it with cream.

Taste: the whisked yolks make it super light and fluffy tasting, doesn't taste too eggy esp with the cream on - though this is essentially a soufflé omelette made really thin and sweetened, it just doesn't taste like it.

I think it would be extra yummy with a little lemon juice in the mix. If you're a berry eater you could chop a couple of berries and scatter them over too.

I think this would also be lovely if you took the sweetener out, but added grated cheese and herbs. Let it cool and you could slice it up and put sandwich fillings between the slices (might still have to eat with a fork though).

Gluc Bread

2 large eggs
1 TBsp olive oil
2 TBsp water
2 tsp baking powder
1 tsp garlic salt/other seasoning
50g grated Parmesan
2 tsp glucomannan powder

(Full mix: 620 cals 5g carbs)

Glucomannan powder is (very expensive and) what shiratake noodles are made from. It's just ground yam root - pure fibre practically zero calorie zero carb.

Use electric whisk to beat eggs

Slowly add oil, water, baking powder

Add glucomannan powder VERY SLOWLY beating all the time. If you mix in too much too suddenly you'll get lumps.

Whisk until the texture is like very thick custard.

Whisk in cheese.

Drop heaps onto a greased baking tray to make circular burger style buns.

Drop a larger heap and spread into a square for a bread slice.

Drop a larger heap and spread into a circle for a pizza base.

Bake for 10 mins or until golden in fan oven at 200.

Alternatively (I tested this with my last spoonful) you can fry the mix in butter in a frying pan. Won't come out as bready but like a pancake or Yorkshire pud. Would be good with cooked breakfast to soak up egg yolk, or with roast dinner. (probably best without cheese - will update when I test this).

My mix made 3 smallish hamburger bun tops and two bread slice sized squares. I should think you could do 4 bread slices easily.

Very filling thanks to the glucomannan powder.

Gluc Pudding

250 ml alpro unsweetened soya milk
Dash of butterscotch essence (or vanilla, or any you like)
Canderel tablets dissolved in 1 tbsp hot water
1/2 tsp glucomannan powder


55 calories, 1g carb

Mix the essence, alpro and dissolved sweeteners together.

VERY GRADUALLY add the gluc, whisking hard all the time. if you don't do this you'll get lumps.

The mix will gradually thicken up to a pudding consistency, a little like tapioca, or like alpro soya puddings if you've had them.

I recommend oversweetening as gluc seems to eat up sweetener added to it.

Asparagus Quiche

3 eggs
50 ml double cream
200g asparagus
10g chopped spring onion
40g mature cheddar

Soften asparagus in frying pan over medium heat. Put in bottom of dish. Sprinkle 3/4 cheese on top.

Mix eggs, cream, onions and salt and pepper. Pour over asparagus. Top with remaining cheese.

25 mins fan oven 180 - 2 servings

Zoodles

250g courgettes
200g m&s tomato and basil pasta sauce
30g mature cheddar
Butter

Omg. I knew I liked courgettes and that they'd be nice with sauce but these were amazing and absolutely hit the spot that usually misses tomato soup / spaghetti with marinara. Two smallish courgettes made a big plateful (it is a side plate, but as you'll see, it's stacked) and along with the marks and sparks sauce which isnt my mums home made but is delicious it made a fab meal.

Julienne the courgettes. You can take a mandolin and make ribbons, then slice them thinner, or use a julienne cutter - I used a spiralo spiral slicer but honestly, however you want to cut them is fine as long as the pieces are cut finely so they cook evenly.

This really gave them the noodle look though and made a nice bowlful which I popped in a colander and salted. Do salt the courgettes, it changes their texture and makes them more tender.

Leave the courgettes to sweat for 15-20 mins. Then rinse and pat them dry.

Heat butter in a medium-high pan, add the zoodles and toss them around for maybe 5 minutes until they're tender and have absorbed the butter. Add a sprinkling of garlic salt if you like it.

Pop on a plate.

Pour 200mls of your pasta sauce into the pan. It is 2.1g carbs per 100mls and the jar is 380mls, so about half the jar. To be honest it's strong flavoured stuff so you could get away with 100mls if you wanted - I really missed tomato sauces though. 200mls for me!

Heat the sauce through, pour over zoodles. Sprinkle cheese on top.

DEVOUR.

Honestly this was the nicest meal I've had in ages. I don't miss pasta so much as I miss a big, comforting, gooey tomatoey plate, and while shirataki noodles are good for Asian flavors they don't hold tomato sauces well.

This does. It doesn't taste all vegetably, the courgettes just make a slightly al dente buttery base for the toppings. It was a big, filling plateful and at the end I felt full and satisfied without any heaviness or bloated feelings.

Mainly it was just so so tasty. All for approx 9g carbs - about the same as 300g cauliflower. I will be having this regularly.

You could also half the quantities and it would make a great side dish with some chicken or other meat.

That looks Fab ML.......I may have to purchase!!!

Sent from my iPhone using MiniMins

Almond bread!

This one isn't for induction as it contains nuts.

40g ground blanched almonds
1 large egg
1/2 tsp baking powder
Small pinch of salt (optional)

I do this in the bottom of a bowl but using a square container would give an easier slice.

Mix the dry ingredients in your container, making sure the almonds aren't clumpy. Add your egg and mix it in as smoothly as you can (I just use a fork).

Microwave on high for 1 min 30 secs

Turn bread over. If damp on bottom microwave another thirty secs.

Slice.

Eat.

Cals: 390
Carbs: 4g

I am telling you this stuff is amazing. So different to mims. The almond has such a mild flavour it doesn't come through at all - honestly I'd be hard pressed to tell the difference between this and a loaf of supermarket gluten free bread.

It's denser than fluffy white bread texture wise but doesn't taste much different - and not eggy at all.

Obviously it has carbs, and is high cal for one roll considering you'll want to butter and fill it so you need to watch consumption and I don't know of baking powder stalls anyone.

I find it mega filling, too.






I used a small cereal bowl and it makes a decent sized roll.














Cut the crusts off to make a square and sliced down the middle. One slice was thin - so I toasted it and made cheese on toast (keep a close eye - it toasts fast) one slice was thickish, so I cut it in half again and made a finger sandwich and two marmite fingers.










The simplest thing ever. And so good.

I think the taste is best untoasted - toasting makes the almond taste come through more. Fortunately I love toasted almonds.

Gluc Pancakes

Make gluc pudding as per recipe with sweetner and flavoring of your choice. Leave overnight so it really sets.

Heat butter in a frying pan and fry in heaped teaspoonfuls. Turn half way.

Now this stuff is hard to flatten out in the pan- next time I may try starting out with a cool pan so I can poke it more- it will flatten out a bit itself as it cooks. But basically, get them thin enough and these taste like mini pancakes. If they're not quite thin enough they'll taste like pancakes with raw middles.

Still, impressive for something only made of powdered fibre and alpro.

ML where do you get your glucomannan from?

Amazon! Make sure it's powder and not capsules.

okay I will have a look, thank you

i found it on ebay for 15.95 and 1.50 p&p - its rather a large quantity which is the only thing putting me off buying it in case i dont like it.. dilema

The gluc powder? I think I got mine a little cheaper on amazon - now brand - but it has lasted me a long time. I really only use it for gluc pudding now, which is an acquired taste but usefully filling.