Just Recipes!
- Thread starter DQ
- Start date
Sarah_P
Happy to be slim at last
Will have to seek the tamarin soy sauce out then. Thanks for that Sukie.
Here's the next instalment of Thai recipes from Pig to Twig cookbook.
Thai Salmon Fishcakes
Makes 4 fishcakes
1 fresh red chilli, sliced
4 spring onions
Handful of fresh corriander, chopped
1 egg
2 teaspoons finely chopped lemongrass (lazy lemongrass from a jar is ok)
200g salmon
Fresh salt and pepper
Olive oil
Add everything EXCEPT salmon, salt and pepper to blender and whiz to a paste, add salmon, salt and pepper and whiz until texture is similar to mince.
Will be quite sloppy but that's fine. Blob spoonfuls into the hot oil and allow to seal on one side. Turn over and do other side. When the fishcakes are brown and firm, they are cooked.
Serve with stir fried cabbage.
Sound like heaven. I am going to be making these on Saturday night!
Here's the next instalment of Thai recipes from Pig to Twig cookbook.
Thai Salmon Fishcakes
Makes 4 fishcakes
1 fresh red chilli, sliced
4 spring onions
Handful of fresh corriander, chopped
1 egg
2 teaspoons finely chopped lemongrass (lazy lemongrass from a jar is ok)
200g salmon
Fresh salt and pepper
Olive oil
Add everything EXCEPT salmon, salt and pepper to blender and whiz to a paste, add salmon, salt and pepper and whiz until texture is similar to mince.
Will be quite sloppy but that's fine. Blob spoonfuls into the hot oil and allow to seal on one side. Turn over and do other side. When the fishcakes are brown and firm, they are cooked.
Serve with stir fried cabbage.
Sound like heaven. I am going to be making these on Saturday night!
Sarah_P
Happy to be slim at last
Installment 3 in the Thai Recipes from Pig to Twig
Thai style marinade
100ml groundnut oil
Juice and zest of a lime
1 teaspoon fish sauce
1 tablespoon tamari soy sauce
1 tablespoon finely chopped corriander
1 teaspoon easy lemongrass
1 teaspoon of ginger (either fresh or easy)
1 fresh chilli finely chopped
Whisk everything together and marinade meat for 24 hours in fridge.
Will be trying this one soon, but fishcakes need tasting first.
Thai style marinade
100ml groundnut oil
Juice and zest of a lime
1 teaspoon fish sauce
1 tablespoon tamari soy sauce
1 tablespoon finely chopped corriander
1 teaspoon easy lemongrass
1 teaspoon of ginger (either fresh or easy)
1 fresh chilli finely chopped
Whisk everything together and marinade meat for 24 hours in fridge.
Will be trying this one soon, but fishcakes need tasting first.
*AnnaMaria*
Silver Member
I've bought lemon grass at Waitrose. If there isn't one nearby, then Ocado do deliveries.
sukie sue
this is My time to shine!
basic cauliflower 'rice'
again cant take credit for this yummie addition to any sauce dish , its from low carb gourmet book again .
900g cauli trimmed
60g butter
2 garlic cloves
1tsp sea salt
2 spring onions thinly sliced
fresh ground black pepper
grate cauli and if wet sqeeze out excess water with hands.
melt butter in large pan over med heat, add garlic and saute until it sizzles, add the cauliflower with the salt and stir fry for 5-8 minutes, length of time will depend on the cauliflower, stir in the spring onions and season with black pepper and serve..
variation
for pan asian taste use oil instead of butter, scramble 2 eggs in oil after sauteing the garlic. add chopped cooked meat or prawns. give a few stirs then add the cauliflower, serve with soy sauce at the table.
ive also made it without the gralic and onion and its delicious .
again cant take credit for this yummie addition to any sauce dish , its from low carb gourmet book again .
900g cauli trimmed
60g butter
2 garlic cloves
1tsp sea salt
2 spring onions thinly sliced
fresh ground black pepper
grate cauli and if wet sqeeze out excess water with hands.
melt butter in large pan over med heat, add garlic and saute until it sizzles, add the cauliflower with the salt and stir fry for 5-8 minutes, length of time will depend on the cauliflower, stir in the spring onions and season with black pepper and serve..
variation
for pan asian taste use oil instead of butter, scramble 2 eggs in oil after sauteing the garlic. add chopped cooked meat or prawns. give a few stirs then add the cauliflower, serve with soy sauce at the table.
ive also made it without the gralic and onion and its delicious .
woof
Alway see the love x
N and I idiot proof diet cook book
Mushroom soup ( feeds 4, yer rite. 4 woofs.. hee hee)
A splash of oil
50g butter
1 small onion, diced ( I used leeks)
250g Mushrooms
1 litre veg stock
1 tbs dried tarragon
salt/pepper
Heat oil,better and fry onions (leeks) untill brown. Add mushrooms and coat in oil/butter.
Cover and heat on lowest flame for 15 mins
Remove lid, add stock, salt/pepper and tarragon. Bring to the boil.
Then simmer for 10mins
Mix well then "thunderstick" blend
LUSH!!
Woofy X
Mushroom soup ( feeds 4, yer rite. 4 woofs.. hee hee)
A splash of oil
50g butter
1 small onion, diced ( I used leeks)
250g Mushrooms
1 litre veg stock
1 tbs dried tarragon
salt/pepper
Heat oil,better and fry onions (leeks) untill brown. Add mushrooms and coat in oil/butter.
Cover and heat on lowest flame for 15 mins
Remove lid, add stock, salt/pepper and tarragon. Bring to the boil.
Then simmer for 10mins
Mix well then "thunderstick" blend
LUSH!!
Woofy X
princess-of-power
VLCDing...again!
Sizzling Salmon
Place 2 salmon fillets in a foil-lines baking tray
Sprinkle small amount of chopped onion, garlic, peppers, chilli-peppers over.
Drizzle all over with olive oil, lemon juice and vinegar
Sprinkle fine chilli powder over
Bake on 180 degrees for 45 minutes (depends how dry you want the salmon)
Serve with steamed broccoli drizzled with garlic butter.
Place 2 salmon fillets in a foil-lines baking tray
Sprinkle small amount of chopped onion, garlic, peppers, chilli-peppers over.
Drizzle all over with olive oil, lemon juice and vinegar
Sprinkle fine chilli powder over
Bake on 180 degrees for 45 minutes (depends how dry you want the salmon)
Serve with steamed broccoli drizzled with garlic butter.
peachy1982
Silver Member
My own take on N & Is Curried cauliflower soup
My Curried cauli and spinach soup.
1 whole head cauli, cut into florets
frozen spinach 6 - 8 of the little blocks
1 onion
1litre veg or chicken stock
knob butter
1tbspn curry powder
Melt butter in pan and fry onion until soft.
Add 1 tblsp curry powder and cook for 30 secs or so
Add stock, cauli and spinach. Bring to the boil then simmer until cauli is cooked. About 10-15mins.
Whizz up with hand held blender and serve with a swirl of cream.
Use less curry powder if you don't want it too spicy
yummy
peachy
My Curried cauli and spinach soup.
1 whole head cauli, cut into florets
frozen spinach 6 - 8 of the little blocks
1 onion
1litre veg or chicken stock
knob butter
1tbspn curry powder
Melt butter in pan and fry onion until soft.
Add 1 tblsp curry powder and cook for 30 secs or so
Add stock, cauli and spinach. Bring to the boil then simmer until cauli is cooked. About 10-15mins.
Whizz up with hand held blender and serve with a swirl of cream.
Use less curry powder if you don't want it too spicy
yummy
peachy
peachy1982
Silver Member
Cheesy leeky pork with stilton
1 leek
2 pork chops/loin
1 tblsp soft cream cheese - flavoured or plain
1 knob butter
Preheat your oven quite high - i use gas 7, sorry not sure on degrees
Brown pork on both sides in frying pan. This should cook the pork about 70%. Tranfer the pork to oven proof dish and put on top shelf of oven - the pork wants to be in there for about 6-8mins tops.
In that time you need to cook leeks in pan with butter till golden and soft. Add soft cheese and stir until heated through.
Remove pork and make sure its cooked to your liking, top with the cheesy leeks and crumble stilton on top.
Pop back in the oven for a couple of minutes to melt stilton or brown under the grill.
Lovely with roast veg or just a salad
1 leek
2 pork chops/loin
1 tblsp soft cream cheese - flavoured or plain
1 knob butter
Preheat your oven quite high - i use gas 7, sorry not sure on degrees
Brown pork on both sides in frying pan. This should cook the pork about 70%. Tranfer the pork to oven proof dish and put on top shelf of oven - the pork wants to be in there for about 6-8mins tops.
In that time you need to cook leeks in pan with butter till golden and soft. Add soft cheese and stir until heated through.
Remove pork and make sure its cooked to your liking, top with the cheesy leeks and crumble stilton on top.
Pop back in the oven for a couple of minutes to melt stilton or brown under the grill.
Lovely with roast veg or just a salad
Jim
Big Boy
Thraki Popapopolis’s Mousakka.
Thraki Popapopolis’s Mousakka.
This recipe was given to me by a wonderful Greek Old Lady in Cyprus during the invasion in ’74. We were guarding her Village which was just on the edge of the Sovereign Base Area near Famagusta. She was constantly feeding my men and me. LOL, she thought our rations looked awful. She’s probably long gone now, but this recipe has been a constant favourite in our Family since then, so in a sense she lives on.
Ingredients
1. Several Large Aubergines.
2. Ditto Courgette’s.
3. 1LB minced Lamb.
4. Chopped parsley (A big bunch will do)
5. Olive Oil.
6. 1/4lb grated cheese. (I use the ready grated mature cheddar from Tesco)
7. Black Pepper
Method
1. Slice the Aubergine and Courgette’s length wise, about ¼ inch thick.
2. Sauté them in a couple of table spoons of OO (Not Virgin)
3. Fry the minced Lamb, combined with the chopped Parsley.
4. In an oven dish or Pyrex thingie layer the pan beginning with the aubergine, then meat, then Courgette, then meat etc. Your aim is to end up with the top layer being Aubergine or Courgette.
5. Cover the surface with the grated cheese.
6. Sprinkle the black pepper liberally over the cheese.
7. Place in the oven on a high heat until the cheese is bubbling and has melted.
I don’t use any seasoning except the pepper, there is enough salt in the cheese
Very simple, very tasty.
Thraki Popapopolis’s Mousakka.
This recipe was given to me by a wonderful Greek Old Lady in Cyprus during the invasion in ’74. We were guarding her Village which was just on the edge of the Sovereign Base Area near Famagusta. She was constantly feeding my men and me. LOL, she thought our rations looked awful. She’s probably long gone now, but this recipe has been a constant favourite in our Family since then, so in a sense she lives on.
Ingredients
1. Several Large Aubergines.
2. Ditto Courgette’s.
3. 1LB minced Lamb.
4. Chopped parsley (A big bunch will do)
5. Olive Oil.
6. 1/4lb grated cheese. (I use the ready grated mature cheddar from Tesco)
7. Black Pepper
Method
1. Slice the Aubergine and Courgette’s length wise, about ¼ inch thick.
2. Sauté them in a couple of table spoons of OO (Not Virgin)
3. Fry the minced Lamb, combined with the chopped Parsley.
4. In an oven dish or Pyrex thingie layer the pan beginning with the aubergine, then meat, then Courgette, then meat etc. Your aim is to end up with the top layer being Aubergine or Courgette.
5. Cover the surface with the grated cheese.
6. Sprinkle the black pepper liberally over the cheese.
7. Place in the oven on a high heat until the cheese is bubbling and has melted.
I don’t use any seasoning except the pepper, there is enough salt in the cheese
Very simple, very tasty.
alibambino
Full Member
Mmm Jim that sounds lovely, moussaka is my favourite. . im going to try it this weekend !!
Lady Marmalade
Bad girl warning...
Some of these recipes look delish, thought I would add one myself. This is from my big BBC Good Food recipe book which has plenty of Atkins-friendly recipes and shows the carb count. I made it a few weeks ago and the other half really loved it (although he got to have it with rice!), and it was not a 'palava' to make it. It is also dead filling on its own, and has plenty of veg built in although if you have a smaller portion you could have it with cauli rice or mash. It's worth getting the palm oil if you can find it as it adds a lovely rich colour, you can also use the palm oil in salad dressings and marinades.
Lamb in Palava Sauce (serves "4" (i.e. 2!))
1 red chilli, seeded and chopped
1 inch piece of fresh root ginger, peeled and roughly chopped
2 garlic cloves, peeled
1 onion, half roughly chopped and half sliced
1 tbsp tomato puree
400g can of tomatoes
6 tbsp palm oil or vegetable oil
500g lean lamb, cut into 1 inch cubes
1/2 pint lamb, chicken or veg stock
200g fresh spinach leaves, roughly shredded
2 eggs, beaten
1. Blitz the chilli, ginger, garlic, chopped onion, tomato puree and tomatoes in a food processor until chopped together to make a sauce.
2. Heat the oil in a large frying pan or wok and fry the sliced onion for 2 minutes. Add the lamb and stir fry over a highish heat for 6-7 mins until starting to brown. Pour the tomato sauce over the lamb and bubble rapidly for 2-3 minutes, then stir in the stock and add seasoning to taste. Cover and simmer gently for 40-50 mins, stirring occasionally, until the lamb is tender and the sauce has thickened (it says - although I found I had to take the lid off and turn the heat up for the last 10 mins or so to reduce the liquid, or it would have been soup!)
3. Stir in the spinach so that it wilts, then simmer for 2-3 minutes. Drizzle in the egg and continue to simmer for 2 minute until just set. (I didn't put the egg in because the OH isn't keen, but if anyone makes this I'd be interested to know what happens to the egg!)
Per serving: 421 cals, 3g carbs, 1.5g fibre
It is also dead filling on its own, and has plenty of veg built in although if you have a smaller portion you could have it with cauli rice or mash. It's worth getting the palm oil if you can find it as it adds a lovely rich colour, you can also use the palm oil in salad dressings and marinades. Lamb in Palava Sauce (serves "4" (i.e. 2!))
1 red chilli, seeded and chopped
1 inch piece of fresh root ginger, peeled and roughly chopped
2 garlic cloves, peeled
1 onion, half roughly chopped and half sliced
1 tbsp tomato puree
400g can of tomatoes
6 tbsp palm oil or vegetable oil
500g lean lamb, cut into 1 inch cubes
1/2 pint lamb, chicken or veg stock
200g fresh spinach leaves, roughly shredded
2 eggs, beaten
1. Blitz the chilli, ginger, garlic, chopped onion, tomato puree and tomatoes in a food processor until chopped together to make a sauce.
2. Heat the oil in a large frying pan or wok and fry the sliced onion for 2 minutes. Add the lamb and stir fry over a highish heat for 6-7 mins until starting to brown. Pour the tomato sauce over the lamb and bubble rapidly for 2-3 minutes, then stir in the stock and add seasoning to taste. Cover and simmer gently for 40-50 mins, stirring occasionally, until the lamb is tender and the sauce has thickened (it says - although I found I had to take the lid off and turn the heat up for the last 10 mins or so to reduce the liquid, or it would have been soup!)
3. Stir in the spinach so that it wilts, then simmer for 2-3 minutes. Drizzle in the egg and continue to simmer for 2 minute until just set. (I didn't put the egg in because the OH isn't keen, but if anyone makes this I'd be interested to know what happens to the egg!)
Per serving: 421 cals, 3g carbs, 1.5g fibre
Jim
Big Boy
Rouladen (Stuffed Steak) Another Recipe from my Mother.
Ingredients.
2 Rump Steaks about 8 Oz. But they can be smaller.
Bacon Lardons (Lidl do them)
I large Onion
Beef Bouillon
Large Knob of butter
Large Bunch of Parsley
Several Bay leaves to taste.
Kitchen Twine or needle and thread.
Preparation
Using a sharp knife cut a pouch in each steak, as large as you can without the steak being halved.
Chop the onion finely.
Fill pouch with chopped onions and lardoons.
Seal steak, my Mother used to sow them shut but I just use Kitchen twine to close them.
Prepare enough Beef stock to cover both steaks in a large frying pan.
Finley chop the parsley.
Cooking
Fry the steaks gently in the butter on both sides for about 2-3 minutes a side or until they are browned.
Put the parsley and Bay leaves into the stock and bring it to the boil
Pour hot stock over the steaks, bringing to the boil again and then simmer for about 12-15 minutes or until you are sure the bacon and onion is also cooked.
Remove steaks and then thicken the stock with your choice of thickening agent.
Enjoy!
Ingredients.
2 Rump Steaks about 8 Oz. But they can be smaller.
Bacon Lardons (Lidl do them)
I large Onion
Beef Bouillon
Large Knob of butter
Large Bunch of Parsley
Several Bay leaves to taste.
Kitchen Twine or needle and thread.
Preparation
Using a sharp knife cut a pouch in each steak, as large as you can without the steak being halved.
Chop the onion finely.
Fill pouch with chopped onions and lardoons.
Seal steak, my Mother used to sow them shut but I just use Kitchen twine to close them.
Prepare enough Beef stock to cover both steaks in a large frying pan.
Finley chop the parsley.
Cooking
Fry the steaks gently in the butter on both sides for about 2-3 minutes a side or until they are browned.
Put the parsley and Bay leaves into the stock and bring it to the boil
Pour hot stock over the steaks, bringing to the boil again and then simmer for about 12-15 minutes or until you are sure the bacon and onion is also cooked.
Remove steaks and then thicken the stock with your choice of thickening agent.
Enjoy!
