Just Recipes!
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MissyMustDoIt
Silver Member
KEBAB MEAT!!!!!!!
1 tsp plain flour (im not going to use this)
1 tsp oregano
half tsp dried itailain herbs (but i used cheap mixed herbs)
half tsp garlic powder
half tsp onion powder
quarter tsp cayenne pepper (but i used morrisons cheaper chilli powder)
1 tsp salt
half tsp pepper (which i didnt use cos aint got none)
500g lean mince lamb (fatty mince for us atkinsers)
mixed all together (best with a food processer to make smooth)
put in loaf tin (it wont fill it)
cook on 180 degrees or gas mark 4 in middle of the oven for 1hr 20mins turning over half way through, once done slice thinly and serve.... its very yummy
xx
borrowed from a friend
1 tsp plain flour (im not going to use this)
1 tsp oregano
half tsp dried itailain herbs (but i used cheap mixed herbs)
half tsp garlic powder
half tsp onion powder
quarter tsp cayenne pepper (but i used morrisons cheaper chilli powder)
1 tsp salt
half tsp pepper (which i didnt use cos aint got none)
500g lean mince lamb (fatty mince for us atkinsers)
mixed all together (best with a food processer to make smooth)
put in loaf tin (it wont fill it)
cook on 180 degrees or gas mark 4 in middle of the oven for 1hr 20mins turning over half way through, once done slice thinly and serve.... its very yummy
xxborrowed from a friend
StephenP
Mines a V&T Please
Kizzie2011
Full Member
another cauliflower resype!
Saw this on twitter.. tried it.. BLOODY LOVELY!.. the mint is a real delight!... I didn't put so much chicken stock.. just enough to make it mushy.
1 Head cauliflower, chopped
1/2 cup low sodium chicken stock
4 Tbsp. olive oil
Pinch of fresh mint, chopped ( optional) USE FRESH!!
Small amount of shredded or grated parmesan cheese (optional)
Salt and pepper to taste
1. Bring cauliflower to a boil.
2. Lower temperature and simmer for 15 minutes.
3. Drain completely.
4. Mash cauliflower in glass bowl. *I WOULD ADD BUTTER HERE! YUMMO
5. Blend in chicken stock.
6. Add a pinch of mint or grated cheese. (optional)
7. Season with salt and pepper to taste.
8. Serve hot.
______________
Saw this on twitter.. tried it.. BLOODY LOVELY!.. the mint is a real delight!... I didn't put so much chicken stock.. just enough to make it mushy.
1 Head cauliflower, chopped
1/2 cup low sodium chicken stock
4 Tbsp. olive oil
Pinch of fresh mint, chopped ( optional) USE FRESH!!
Small amount of shredded or grated parmesan cheese (optional)
Salt and pepper to taste
1. Bring cauliflower to a boil.
2. Lower temperature and simmer for 15 minutes.
3. Drain completely.
4. Mash cauliflower in glass bowl. *I WOULD ADD BUTTER HERE! YUMMO
5. Blend in chicken stock.
6. Add a pinch of mint or grated cheese. (optional)
7. Season with salt and pepper to taste.
8. Serve hot.
______________
AnnieAnnie
Gold Member
Hi Kizzie,
Did you use mint and cheese?
AA
Did you use mint and cheese?
AA
Kizzie2011
Full Member
no. I just used fresh mint.. but I added a dollop of cream and some butter.. really LOVELY.. (actually it was even really nice without the cream and butter..!!)..
** and HI!!..
** and HI!!..
AnnieAnnie
Gold Member
Just made spinach & cheese gratin from Rose Elliot's low carb veggie book. My first low carb meal with salmon & was so simple & good. It was,
10oz spinach
3oz Boursin
4oz grated cheese
method: mix spinach & Boursin with half the cheese in casserole dish. Cover with remaining cheese & cook on gas mark 4, 180 degrees for 25 mins.
I found it was quite rich so added some English mustard which was so good. I used frozen spinach & pressed into sieve to remove extra water.
AA
10oz spinach
3oz Boursin
4oz grated cheese
method: mix spinach & Boursin with half the cheese in casserole dish. Cover with remaining cheese & cook on gas mark 4, 180 degrees for 25 mins.
I found it was quite rich so added some English mustard which was so good. I used frozen spinach & pressed into sieve to remove extra water.
AA
I have used paneer for the first time today, made a curry for tomorrow with a small leek and a courgette diced up. Pataks madras paste and some cooking water from the savoy to make the stock. Chucked in the leftover savoy after dinner tonight. Will let you know how it tastes!
Beth3107
Full Member
biscuity type things,
ok so thought i would try making shortbread.... didnt quite work buyt still managed to make a biscuity type thingy.
i was bored so i softened up a block of butter with 2 teaspoons splenda..
then beat in 8 scoops of vanilla atkins shake mix (which is 2 shakes worth so 6g net carbs.)
teaspoon of baking powder
and into a shallow tray lined with baking paper.
gas mark 5 for about 15 mins
took it out and it was bubbling but sticky.
into the fridge for an hour.
and it set like a sort of fudgy biscuit. very vanillaery snd sweet with a bit of a crunch. ive broken it up into biscuit size pieces and just had two with some choco hazlenut spread on.
not bad...sorted out my biscuit cravings.
ok so thought i would try making shortbread.... didnt quite work buyt still managed to make a biscuity type thingy.
i was bored so i softened up a block of butter with 2 teaspoons splenda..
then beat in 8 scoops of vanilla atkins shake mix (which is 2 shakes worth so 6g net carbs.)
teaspoon of baking powder
and into a shallow tray lined with baking paper.
gas mark 5 for about 15 mins
took it out and it was bubbling but sticky.
into the fridge for an hour.
and it set like a sort of fudgy biscuit. very vanillaery snd sweet with a bit of a crunch. ive broken it up into biscuit size pieces and just had two with some choco hazlenut spread on.
not bad...sorted out my biscuit cravings.
Kat1e
This is for life
Ok - few recipes from DH, taste tested by me
Creme un-brulee (2 servings, 4 carbs each - but worth it)
------------------------
Ingredients:
2 egg yolks
150 ml cream
1-2 tsp vanilla extract
Method:
Heat cream and vanilla until boiling. Whisk yolks. Pour in cream mix stirring continously.
Pour into 2 ramekins and put them in an shallow oven dish with boiling water half way up ramekins.
Place in oven and bake at 150c for 40 mins
Chill for several hours
These are very rich - might split into smaller servings to cut the carbs but you dont want them too shallow
Chocolate mousse (2 servings, approx 2.5 carbs each)
-----------------------
ingredients:
2 egg whites whisked until stiff
2 pieces of Lindt 90% dark cocoa excellence
35ml cream
Method:
Melt chocolate. Mix with cream. Fold egg whites into chocolate mix with a metal spoon.
Put into 2 small coffee cups. Chill for 2-3 hours
Again rich - every mouthful gorgeous
Creme un-brulee (2 servings, 4 carbs each - but worth it)
------------------------
Ingredients:
2 egg yolks
150 ml cream
1-2 tsp vanilla extract
Method:
Heat cream and vanilla until boiling. Whisk yolks. Pour in cream mix stirring continously.
Pour into 2 ramekins and put them in an shallow oven dish with boiling water half way up ramekins.
Place in oven and bake at 150c for 40 mins
Chill for several hours
These are very rich - might split into smaller servings to cut the carbs but you dont want them too shallow
Chocolate mousse (2 servings, approx 2.5 carbs each)
-----------------------
ingredients:
2 egg whites whisked until stiff
2 pieces of Lindt 90% dark cocoa excellence
35ml cream
Method:
Melt chocolate. Mix with cream. Fold egg whites into chocolate mix with a metal spoon.
Put into 2 small coffee cups. Chill for 2-3 hours
Again rich - every mouthful gorgeous
This thread is great and I would like to say thankyou to all who have contributed. From someone who initially struggled with Atkins because of lack of variety (as I dont eat a lot of meat etc) I have found some fantastic recipes that have given me the variety I need and have helped me carry on (successfully)
Thanks all x
Thanks all x
ladyfelsham
Back to SW again
Cheat's cheesecake
Base
- 100g golden linseed, ground
- 75g butter, melted
- 3-4 tblsp no carb maple syrup
Mix together and push into ramekins or plastic dishes that you don't mind eating out of. Chill for several hours.
Topping
- 250g cream cheese (I used Tescos - 6 carbs the pack)
- 4 sachets splenda (max 4 carbs)
- 1 tsp vanilla essence
Mix and place on top of base. Chill - and then enjoy!
Very filling, and very scrumptious.
The whole recipe has 10.7 carbs - so divided by 4 gives you about 2 1/2 carbs per serving.
Base
- 100g golden linseed, ground
- 75g butter, melted
- 3-4 tblsp no carb maple syrup
Mix together and push into ramekins or plastic dishes that you don't mind eating out of. Chill for several hours.
Topping
- 250g cream cheese (I used Tescos - 6 carbs the pack)
- 4 sachets splenda (max 4 carbs)
- 1 tsp vanilla essence
Mix and place on top of base. Chill - and then enjoy!
Very filling, and very scrumptious.
The whole recipe has 10.7 carbs - so divided by 4 gives you about 2 1/2 carbs per serving.
transatlanticisam
...Getting there!
that creme brulee recipe sounds awesome! do you think I could get away with it in induction? x
LVLLM
Gold Member
Courgette & Mint Soup (from WW)
Since this contains little to no protein, I usually add a large dollop of fromage frais in the middle, which also adds a lovely creamy taste. You could also eat some slices/pieces of meat during the same meal.
Serves 4 (nice big bowls!)
1 large onion, chopped finely
1kg courgettes, chopped roughly
1.2 lt vegetable stock
Bunch of fresh mint, chopped
Salt and pepper to taste
Cook onion in a large non-stick pan for approx 5 mins until softened, adding a little water to prevent it from sticking if necessary.
Add courgettes, stock, seasoning and mint. Bring to boil and simmer for 10 mins until courgettes are tender.
Liquidise soup in batches, using either a blender or hand blender, then return to the pan to warm through.
stole this from lovely Dukanner thankyou!!!!!
Since this contains little to no protein, I usually add a large dollop of fromage frais in the middle, which also adds a lovely creamy taste. You could also eat some slices/pieces of meat during the same meal.
Serves 4 (nice big bowls!)
1 large onion, chopped finely
1kg courgettes, chopped roughly
1.2 lt vegetable stock
Bunch of fresh mint, chopped
Salt and pepper to taste
Cook onion in a large non-stick pan for approx 5 mins until softened, adding a little water to prevent it from sticking if necessary.
Add courgettes, stock, seasoning and mint. Bring to boil and simmer for 10 mins until courgettes are tender.
Liquidise soup in batches, using either a blender or hand blender, then return to the pan to warm through.
stole this from lovely Dukanner
thankyou!!!!!
Kizzie2011
Full Member
Chocolate mousse ... you CAN have on induction!! hahahah!.. YUM
Ok it's not as rich or as thick.. but it works for me.
4 tablespoons of double cream whipped
3 tablespoons of ATKINS DARK CHOCOLATE Shake (all phases!)... you see where this is going!)
1 packet of splenda
sprinkle of cinnamon (if ya like)
Fold the atkins shake into the double cream add the splenda and cinnamon to taste.
I froze half and ate the other half as a very light mousse.
YUM!
Ok it's not as rich or as thick.. but it works for me.
4 tablespoons of double cream whipped
3 tablespoons of ATKINS DARK CHOCOLATE Shake (all phases!)... you see where this is going!
)1 packet of splenda
sprinkle of cinnamon (if ya like)
Fold the atkins shake into the double cream add the splenda and cinnamon to taste.
I froze half and ate the other half as a very light mousse.
YUM!
