Low Carb Recipes

This thread was started with the intention of helping someone who is trying low carb but needs some fresh, simple ideas for standby foods. Rather than get involved doing food that we have all been cooking for ever, these recipes are just a bit different and, as I said, simple.

Chef_buzzy110, Jun 22, 4:26 am

Coleslaw
Ingredients: (No amounts. Make enough for the meal and maybe for another meal)
Cabbage - finely sliced
Red Cabbage - finely sliced. Optional and less than the cabbage
Red Capsicum
1 Carrot
Red Onion
Celery
Fresh Ginger
Apple Cider Vinegar (ACV)

Method:
1. Mix the two cabbages together and sprinkle with about ¼tspn salt and put aside
2. Finely slice Capsicum, Red Onion, Celery and Ginger
3. Grate Carrot
4. Squeeze cabbage (pick up a handful and squeeze, repeat until done) it is wet and fully massaged.
5. Add in the other ingredients and mix well with your hand
6. Pour in a couple of tablespoons of ACV and mix again

Serve:
Add Olive Oil on the plate when serving

This is an ideal, very low carb salad, to have with fried salmon or some other meat to end a 24 hour intermittent fast and you are only allowed 500cals.

Chef_buzzy110, Jun 22, 4:27 am

Hollandaise Sauce (Quick)
150gms butter
2 tbsp lemon juice
3 egg yolks
1/2 tsp each salt and white pepper
In separate cups, melt the butter and heat the lemon juice,(hot not boiling) place egg yolks and seasonings into a bowl or food processor. TURN on the processor or stick blender and add hot lemon juice and then slowly add melted butter. Keep processor going for a minute after mixed.

geldof (55 ) 5:16 pm, Tue 21 Dec #18 - I have a small bowl attachment on my processor which I use.

Note: I use my milk creamer jug and stick blender

Chef_buzzy110, Jun 22, 4:29 am

PARMESAN CRUST QUICHE
This is a recipe I recently found when following another poster's thread. I've posted the original recipe but I was more interested in the parmesan crust. The filling can be whatever you like. I made it the other day with sautéed onion and steamed broccoli, cauliflower and leeks for a couple of lunches. It is delicious. Spinach would be nice.
Ingredients:
2 cups grated Parmesan cheese
**5 strips Bacon, cooked and diced**
Extra virgin olive oil
**About 12 skinny Asparagus spears cut into bite size pieces**
**About 3/4 cup onion, diced**
5 eggs
1 cup cream
**Basil
**Thyme
Pepper to taste
1 cup grated sharp white cheddar
** ingredients are totally interchangeable with whatever you have on hand that would go well together.
Directions:
1. Preheat oven to 195C. Line a baking tray with baking paper, and spread grated parmesan out onto the paper evenly. Bake for about 7 min, until bubbly, but just before it starts to brown.
2. Remove from the oven and quickly transfer the baking paper with the bubbling parmesan. off of the baking sheet and onto another surface.
3. Wait 30 – 45 s, and then flip it so parmesan. side is down and fit it into your pie dish. Slowly peel back off the paper, and any cheese left hanging off the side of the pan can be folded over (slowly so it doesn’t tear) back onto the crust.
4. Meanwhile (you can probably start this once you have the parmesan in the oven), saute the Asparagus and Onion in some Olive Oil until cooked desired amount. Reserve the prettiest asparagus pieces for the top.
5. Place Asparagus/Onion, Bacon and then 1/2 cup grated Cheddar in the pie. Make egg mixture by beating Eggs, Cream, Herbs, and Pepper. Add egg mixture to the pie, top with the rest of cheese, and the reserved asparagus spears.
6. Very gently cover the parmesan crust edges with aluminum foil.
7. Bake at 180C for about 30-45 min or until set. The crust will melt again as it bakes. It is advisable to have something on the rack below in case of spills. The crust on the bottom of the quiche will completely melt back into the quiche, and taste super yummy. The crust that was exposed out of the egg mixture.
http://jenncuisine.com/2009/09/parmesan-crusted-quiche/
Obviously at this time of the year it would be a good idea to use some other vegetable as asparagus is not in season.

Chef_buzzy110, Jun 22, 4:31 am

MASHED PUMPKIN
Obviously there are many different ways to cook pumpkin. I just find this quite nice to have instead of potatoes. And, like the other recipes as promised, it is easy.

Ingredients:
Pumpkin
Cream
2 Tb Butter
Salt and pepper

Method:

Steam the peeled and sliced pumpkin in a small amount of water or a steamer if you have one
When it is cooked drain and press lightly with a potato masher to release more liquid and drain that as well.
Add seasoning, Butter and Cream and mash

Chef_buzzy110, Jun 22, 4:32 am

ADOBO CHICKEN

Slightly more complicated but still simplicity itself and to die for, especially served with the mashed pumpkin, and lightly steamed carrots, Brussel sprouts, broccoli and cauliflower florets

I have varied my recipe slightly from the one I took it from. I make a note of my variations.

Ingredients:
Ingredients
4 Free-range chicken legs, cut into drumsticks and thighs(I only cut my serving)
12 Garlic Cloves - peeled
2 tsp Sea Salt (This important you need the lumps of salt not pouring salt)
1 tsp Soy Sauce
1 cup White Wine Vinegar or Rice Wine Vinegar (I used ACV)
12 Bay Leaves - fresh
1 tsp Black Peppercorns (can use up to 2tspns - note: I crack them first)
A big chunk of Fresh Ginger - Peeled and finely sliced and chunked up
Directions
1. Using a sharp meat cleaver or knife, remove the nub end from the drumsticks and cut the thighs in half through the bone. (I don't cut anything off and I only cut up my leg)
2. In a mortar and pestle, crush garlic and salt to a paste and mix in soy sauce. Rub this mix on to chicken pieces and leave to marinate for an hour.
3. Arrange chicken in a wide-based saucepan, add vinegar, bay leaves and peppercorns. Cover and bring to a boil then turn down to simmer for 30 minutes, basting the chicken occasionally, until the liquid has mostly evaporated and the chicken is tender.
4. It is here that I remove the chicken, take lid off , increase heat and reduce liquid till it is all bubbling because my pots don't lose liquid during cooking. then -
5. Turn the heat back up and turn the chicken so it colours and fries in the reduction. You can also grill it to brown and crisp up at this stage.
The trick
The meat should be cooked coloured and tender by the time the liquid has all but gone — so start with less vinegar and add more if the dish requires further cooking. If the meat is cooked before the liquid has fully evaporated, take it out and brown it under the grill while you reduce the liquor, then return the meat to the sauce and coat to serve.
Make it your way
Endlessly adaptable, the simplicity of adobo lends itself to experimentation and personal preference. Try duck, pork, fish, or prawns, eggplant, kumara, bok choy and even pineapple, adjusting the amount and the type of vinegar you use accordingly. Soy sauce is often used instead of salt, adding a depth of colour, and coconut milk can be used to finish off the dish. Adjust the flavour profile by adding fresh ginger or turmeric, use kaffir leaves as well as bay, add lime zest, a little fish sauce, or heat it up with fresh green chillies.

http://www.bite.co.nz/recipe/13302/Chicken-adobo/

Chef_buzzy110, Jun 22, 4:33 am

SUNFLOWER SEED PATE
I haven't made this one yet. I'm saving it for days at the beach over summer when I am supposed to supply nibbles for pre-dinner drinks (I usually only drink soda stream water)

Ingredients:
1½ cups Sunflower Seeds
Water
1 clove Garlic
1 tsp Lemon Zest
2 Tb Lemon Juice (or ACV)
½ tsp ground Cumin
2 Tb Olive Oil
2 Tb Greek Yoghurt
¼ tsp S & P to taste

Method:
1. Soak Sunflower Seeds for 2 hours in cold water
2. Drain and place in blender with Garlic, Lemon Zest, Juice (ACV) Cumin, Oil and Yoghurt
3. Blend
4. Season to taste

SERVE: With vegetables. Might also be nice with parmesan chips

Chef_buzzy110, Jun 22, 4:41 am

BULLETPROOF COFFEE - Serves 2

What can one say about this delicious version of black coffee?

Ingredients and Equipment:
3 Tb Coffee Beans
1 Tb Coconut Oil
1 Tb Butter
Cold water - brought to the boil then switched off. No extra boiling and don't use water that has already been boiled cause that is gross.
1 X 2 cup Plunger (I have a Bodum S/S plunger)
1 X S/S Milk Frother Cup
1 X Aero Press plunger. (Use a bigger plunger as an alternative and make up all the coffee in that)
Stick Blender
Cups

METHOD:
I use a plunger to make my coffee. If you are lucky enough to have an Espresso Machine then make it your way. The secret, as far as I am concerned is to ensure the coffee reaches you hot which is why I do a two part process. For this recipe I grind up 3 Tablespoons of coffee beans

Put the fats into the Milk Frothing Jug
2 Tb ground Coffee into the plunger with Hot water, then plunged
1 Tb ground Coffee into Aero Press over the Milk Frothing jug and pressed
Blend the coffee and fats with stick blender
Pour really hot coffee in plunger into cups
Pour the blended coffee from milk frothing jug into cups

Heavenly.
I understand that this is more complicated than usual and I am happy for anyone to do it their way. this way suits me best.

Chef_buzzy110, Jun 22, 4:53 am

I have recently tried parmesan crisps. IMO they are brilliant. They serve the useful purpose of being a cracker when other crackers are unacceptable I haven't figured out how to make them in smallish sizes yet but if you want, you can experiment.

All you do is grate up parmesan and put into little piles on baking paper, on a baking tray and bake till melted and slightly brown around the edges.

This is one process I intend to perfect before summer rolls round and I am faced with having to find something else to put dips on.

Chef_buzzy110, Jun 22, 4:58 am

Blue cheese sauce.

150 ml Cream
50 ml Water
50g Blue Cheese ( I only use about 25-30 of the creamy one, not too strong)
Fresh Parsley

Heat cream and water till hot, add crumbled blue cheese, then cook until it is reduced to the right thickness.

If it doesn’t thicken up, then at the end add about 20g grated cheese ( not blue) and it will.

Take off the heat and add chopped parsley. This also adds to the visual of the sauce as it looks more like blue cheese.

I use this like a pasta sauce over chunks of cooked zucchini or add smoked chicken and mushrooms, would be nice over a medley of cooked vegetables as well.

The water is added so you can heat smoked chicken or ham before the reduction takes place.

Chef_timturtle, Jun 22, 7:04 am

Breakfast slab (bacon & eggs on the go)

It makes a large slab & is handy to take to work. With a salad it's good for lunch/dinner too.
Ingredients.
150 g chopped bacon
100g chopped mushrooms
200 g cooked spinach, chopped & well drained
1 cup of grated cheese
10 eggs
Garlic pepper
salt
sliced tomato
line a baking dish with non stick paper, then spread over bacon & mushrooms (this helps hold the sides of the paper out) Mix eggs in a bowl to combine the yolks & whites, then add salt garlic pepper, spinach & cheese. Mix well then pour over the bacon & mushrooms. Spread out evenly & top with sliced tomato.
Bake around 180 degrees until just set.
I vary the ingredients according to what I have on hand . I often pop some grated carrot in & I have left out the mushrooms when I didn't have any.

Variations
ham & asparagus with Gruyere or blue cheese
chicken & char grilled capsicum
Wood smoked salmon, feta & spinach, with a little fresh coriander.
Hope you like it & thanks again timturtle.

Chef_timturtle, Jun 22, 7:15 am

Must start making this again

Chef_timturtle, Jun 22, 7:18 am

QUICK MIDDAY CHEESE & BUTTER SANDWICH SNACK
This is the one recipe that got all those opposed to Paleo/LCHF knickers in a knot. The Eeewww and cries of derision were legendary. However. Here goes because when I am going to be travelling or out and about for long periods I pack this snack just in case.

Ingredients:
Two slices of cheddar Cheese
A thick, matching sized slice of Butter

Note:
Preferably have the Cheese at room temperature before eating because cheese, like everything else, is way more tasty at room temperature rather than chilled.

Method:
1. Place the thick slice of butter on one slice of Cheese
2. Put the other slice of Cheese on top
3. Voila - one Cheese and Butter sandwich

Chef_buzzy110, Jun 22, 10:01 pm

BEEF BONE BROTH/STOCK
Lots of stews and sauces taste 100% better when made with good quality stock.

Equipment:
1 X Crock Pot
Strainer -
(Note: I prefer the crock pot rather than the modern slow cookers. It's highest temp is 80C and can be left going for the full 48 hours. If you only have a slow cooker adapt. I think that maybe just 24 hours at low is enough)

Ingredients:
Marrow Bone - get the butcher to slice it up into smaller pieces. Freeze excess for future use
1 or 2 onions
Vegetable Scraps -e.g. Leaves of leeks and celery, Stalks & some leaves from Broccoli and Cauliflower, cabbage stalk, Carrot skins (can be added later), etc.
2 TB ACV (apple cider vinegar) - Helps dissolve the bones
**Crushed Garlic
**finely sliced Ginger
Cold Water to cover

Note: - I don't use green capsicum because it leaves an unpleasant flavour and aroma imo.

Method:
1. Roast enough of the Marrow Bone to fit comfortably in your crock, at about 150C for 1hour (This step is optional as well)
2. Scrap it all into the crock pot, fat and all
3. Add roughly chopped the onion, skin and all (take of the root end)
4. Add roughly chopped vegetable scraps
5. Add ACV
6. Cover with cold water
5. Put lid on and cook at high till 'boiling'
6. Turn to low and continue cooking for up to 48 hours
7. Cool before straining. Make sure you press as much liquid out of the solids.
8. Tip into freezer containers and freeze when cool.

Notes:
. Even though I have a big garden and my own rubbish tip I stick the left over solid waste into a plastic bag and freeze and put out with my rubbish
. I have about 16 Tupperware Square rounds which I use to freeze the broth/stock in. It is often too much for one meal so I let it defrost partially and use that liquid and put the remaining frozen stock back into the freezer for later
. smaller used and cleaned yoghurt containers with lids work good for this as well

Chef_buzzy110, Jun 22, 10:32 pm

MISO and BROTH/STOCK SOUPS
Now that you can make bone broth it is just an easy step to making Miso and Bone Broth soup

Ingredients:
Appropriate amount of Bone Broth
A couple of Tbs Miso Paste
A small Smattering of sliced Vegetables or Chinese Green

Method:
1.Stir fry the Chopped Vegetables (note Miso soups only use small quantities of vegetables and usually leafy and only one sort of vegetable, rather than a medley. For instance garlic leaves (not from the garlic plant but a herb) is divine as the vegetable in this soup
2. Add the Broth and bring to the boil
3. Turn down heat and add Miso paste
4. It is ready to eat when Miso is fully dissolved

Notes:
There is nothing to stop you from adding small amounts of Chicken or other meat

Chef_buzzy110, Jun 22, 10:32 pm

CHICKEN BONE BROTH
Lots of stews and sauces taste 100% better when made with good quality stock.

Equipment:
1 X Crock Pot
Strainer -
(Note: I prefer the crock pot rather than the modern slow cookers. It's highest temp is 80C and can be left going for the full 48 hours. If you only have a slow cooker adapt. I think that maybe just 24 hours at low is enough)

Ingredients:
Range Chicken Carcasses
1 or 2 onions - skin removed because the stock will go a deep brown
Vegetable Scraps -e.g. Leaves of leeks and celery, Stalks & some leaves from Broccoli and Cauliflower, cabbage stalk, etc.
2 TB ACV (apple cider vinegar) - Helps dissolve the bones
**Crushed Garlic
**finely sliced Ginger
Cold Water to cover

Method:
1. Break up the Carcasses and place in Crock Pot
2. Add roughly chopped the onion,
3. Add roughly chopped vegetable scraps
4. Add ACV
5. Cover with cold water
6. Put lid on and cook at high till 'boiling'
7. Turn to low and continue cooking for up to 48 hours - I usually only do this for 24hrs
8. Cool before straining. Make sure you press as much liquid out of the solids.
9. Tip into freezer containers and freeze when cool.

Notes:
Clean yoghurt containers with lids make good freezer container
I ensure I have gotten as much liquid from the solids before putting into a plastic bag and freezing and throwing out in the rubbish

Chef_buzzy110, Jun 22, 10:33 pm

POACHED EGGS & SMOKED SALMON BREAKFAST
This is simple.
I make the salad at its simplest. You can make it as fancy as you want.
Thanks to a discussion about egg cookers on these boards I was encouraged to buy one. The Sunbeam on boils 4 eggs and has a poaching tray for 3. I use it constantly because the eggs come out perfectly every single time.
And yes, I know it is cheating but simplicity was my aim, not being the best cook in NZ

Equipment:
One Sunbeam Egg Cooker
Measuring Cup (It doesn't come with one so I got a medicine measure)

Ingredients:
Butter or other fat to grease the poaching tray
3 Eggs
Smoked Salmon (I watch the 300g pkts of off cuts. When they are on special I buy 3 or 4 pkts. They last well beyond their use by date if kept sealed and refrigerated)
A serving of Coleslaw (recipe in this thread) or other salad green
Tomato
Olive Oil for salad
**Hollandaise Sauce (Doesn't have to be warm. I use leftover Hollandaise cold on hot eggs. Works out just fine)

Method:
Pretty self explanatory really -
Cook eggs (70mls water) in egg cooker
Meantime plate up salmon and salad so that it looks attractive
Dress salad with olive oil
When Eggs are cooked place attractively on plate
Put some dabs of Hollandaise on the eggs
Enjoy

Note:
The eggs can be precooked/poached ahead of time and stored covered in the refrigerator until meal time. The entire dish can be eaten cold.

Chef_buzzy110, Jun 22, 10:45 pm

Hi timturtle

It is lovely to see your additions to this thread. I always appreciated your input in the low carb blog when it was up and running. I hope you have more simple, but slightly less well travelled recipes to put in here.

One recipe that should be posted in here is mayonnaise. I've been making it for so long I don't think I even have a recipe anymore. If you could post one that would be brilliant.

In the meantime I will haul out my Sauerkraut recipes and adapt for an agee jar. Might take me a few days because I have stuff to do. Sauerkraut is wonderful, fresh and crispy and very, very easy to make with a sharp knife or mandolin.

Chef_buzzy110, Jun 22, 10:49 pm

PAN FRIED FISH and SAUTEEING MEAT
I think I have to mention pan frying fish and even wiener schnitzel in this thread.

Technically Paleo doesn't support the use of flours and grains but there are just some foods that should be made an exception.

Pan fried fish, if not dredged in some sort of sealing medium, sort of 'steam' and get a bit tough when frying. The same goes for schnitzel and sauteeing meat. I think it is only me but I can tell the difference in texture.

To this end I still dredge some foods in flour. BUT I don't use flour because it goes on too thick. I prefer RICE FLOUR. It creates a barely-there sealing cover and stops fish, especially, from getting a 'tough', dry mouth feel.

Two more things I have found:

FROZEN FISH - I never totally defrost it. Cook it on a low heat whilst still a bit frozen and don't cook all the way through if you can manage it without blatantly under-cooking it too much. It continues to cook on the plate and becomes beautiful and flakey with no hint of 'toughness' or dryness.

MEAT - Always bring to room temperature before starting to cook

Chef_buzzy110, Jun 22, 11:16 pm

QUICK VEGETABLE STEW
I am an afficionado of vegetables. I have more vegetables. This is a good way to use up vegetables as well as use stock/bone broth. It is great if in a hurry.
Ingredients: (miso is optional in this)
Sliced - Your choice I usually use most of what I've listed
Onion
Celery
Red Capsicum
Big lump Fresh Ginger
Garlic
Carrot
Broccoli
Cauliflower
Cabbage
Mushrooms
Chinese Broccoli (It is tough if the white flower have blossomed)
Pumpkin
Stock/Bone Broth
Handful of sliced leftover meat (I usually do this with left over lamb roast)
Couple tbs Fat - lard/duckfat/ghee/etc
Seasoning

Method:
1. In a large pot heat the fat
2. Start adding the sliced vegetable chunks starting with those that take the longest
3. Keep adding the vegetables until they are all in the pot and have been well coated in fat and are hot
4. Add the stock and seasoning, mix well, cover and bring to the boil
5. For me it is cooked basically about then but you may wish to let it simmer for a little longer
6. Add the cooked meat and reheat
7. Serve in a large soup bowl and eat with knife and fork and soup spoon (meal and soup all in one) or chopsticks and soup spoon.

Chef_buzzy110, Jun 22, 11:30 pm

Mayonnaise (easy)

One egg (fresh, free range)
1 tablespoon of white wine vinegar
Juice from half a lemon
Salt and white pepper
1 teaspoon of dijon mustard (or any mustard you like)
1 cup of light olive oil (do not use extra virgin as this is too strong tasting)

Put in the order listed into a stick blender bowl then blend with the stick blender raising it slowly. Very easy

Chef_timturtle, Jun 23, 3:08 am



Try substituting some of the olive oil for some bacon fat/grease. (just warm til melted) A Tbsp is enough, though more is good.

Baconaise. YUM

Chef_geldof, Jun 23, 4:08 am

Lol, I save my bacon fat to pan fry my cabbage in. BUT thanks for that tip! Always learning ! Cheers

Chef_timturtle, Jun 23, 4:32 am

Easy recipe - Pan fry sliced cabbage or sliced brussel sprouts in bacon fat and some bacon - even the kids will like it

Chef_timturtle, Jun 23, 4:36 am

Another staple for me is Cauliflower mash and rice. I have mash just about every day. I cook a full cauliflower and turn it into mash then freeze it in meal size portions

Chef_timturtle, Jun 23, 5:42 am

I really like this Butter Chicken Recipe that Davidt4 posted a while back. It can bee used with other ingredients, potato being one of them. I have left the options in because it is not my recipe to play around with. It is quite a simple recipe as well.

BUTTER CHICKEN
Tomato Butter Sauce:
To cook approx 1 kg chicken, prawns, fish, potatoes or paneer

Ingredients:
750g tomatoes, cored, peeled, chopped
4 green cardamom pods
3 green chillies, seeded and chopped
6 cloves garlic, finely chopped
5cm ginger, peeled and chopped
3 black peppercorns, crushed
1 tsp chilli flakes
40g butter
1 tab tomato paste
½ c cream
salt & pepper
1 tsp ground fenugreek
2 tab chopped coriander leaves

Method:
• Place in a saucepan the tomatoes, Cardamom, Chillies, Garlic, Ginger, Peppercorns and Chilli, with half of the Butter. Bring to the boil, simmer gently uncovered 1 hour. .Pass through a sieve, add Tomato Paste, remaining Butter, Cream, Salt and Pepper, fenugreek.
• Add your main food and cook until done, about an hour for chicken pieces, 45 min for potato, 5 - 8 minutes for prawns and fish or paneer.
• Adjust seasoning, stir in coriander.
davidt4 (224 )

Chef_buzzy110, Jun 23, 11:06 pm

I still do 'crumbing' of fish and meat. I use water chestnut flour, egg, and either almond meal or sunflower seed meal for crumbing. Sunflower seeds are far cheaper than almonds.

Chef_jan2242, Jun 23, 11:48 pm

Thanks so much for starting this thread Buzzy. I'm getting lots of inspiration.
I've just made your parmesan crisps in anticipation of requiring something crunchy and salty while watching the Rugby tonight. They are delicious. I fear they may not last until 7.30 pm

Chef_diamondgirl06, Jun 24, 1:10 am

Fantastic. Did you just put small piles onto baking paper and melt?

Chef_buzzy110, Jun 24, 3:52 am

I am going to make these. I will try my mini silicon muffin tins to get a small crisp I will report back. I'm not home till end of June though

Chef_timturtle, Jun 24, 4:47 am

Crackers

1 cup Almond meal
1/4 cup chia seeds
1/4 tsp salt
1/4 tsp chicken stock powder
Some chopped rosemary

Blitz in a food processor until combined then add 1 egg white and blitz again until a dough ball forms

Roll out on oven paper covered in glad wrap as thin as - which is easy you can cut bits and place at uneven edges - hope you understand. Then score into crackers with a knife - I have sq cutters. Use your knife like a pizza cutter sort of rock it over NOT a drag motion

Bake at 180 deg for about 15 mins - BUT watch them as they go brown quick in the end !

These store very well in a container and are so easy and tasty - Enjoy

Of course you can add any flavour eg Garlic powder, cover in rock salt etc You don't need to make them big I can get about 50 smallest crackers out of this. They just give that crunch factor under Brie or to scoop up your low carb dip

Chef_timturtle, Jun 24, 4:57 am

If you are going to use a mould don't be over generous with the cheese. They are quite 'thin'. Thick blobs would probably be not as crispy.

Chef_buzzy110, Jun 24, 4:57 am

I thought I mite have to double bake them - Once to shape and then again out of the moulds to crisp up - I'll experiment Lol

Chef_timturtle, Jun 24, 5:04 am



Yes, pretty much. I put a pile about the diameter of a rice cracker. They come out a little bigger as they melt into themselves. About 10 to 12 mins at 180 fan bake. Nothing easier.

Chef_diamondgirl06, Jun 24, 5:27 am

Thanks guys! I shall be trying at least crackers and bone broth this week! Buzzy do you need to reduce your bone broth to make it tastier? In the past I thought my efforts were watery.

Chef_wendalls, Jun 24, 9:51 pm

Will make the crackers today - sound divine.

Chef_jan2242, Jun 24, 9:57 pm

CHICKEN TACOS
chicken mince
taco seasoning
egg (for egg wash)
almond flour for crumbing (or try other things like sesame seeds etc)
1/2 avocado
ranch dressing
lettuce
tomato
cheese

To make taco shell.
Mix seasoning with chicken mince. Place wax paper on a board and spread out mince. Cut into taco shape. Spread egg wash over top, then crumbing. Place wax paper on top and another board. Flip over and repeat with other side (egg and crumb)

Place wax paper on top and gently fold in half. Freeze for 1/2 hour.
Avocado dressing - mix ranch dressing with 1/2 avocado.

Deep fry at 230c for 15 minutes, drain. Fill with avocado dressing, shredded lettuce, tomato and cheese

Chef_jan2242, Jun 24, 10:01 pm

Thank you so much for that.

Chef_buzzy110, Jun 24, 10:54 pm

NIBBLES
Nibbles are the death of low carb/Paleo weightloss where eating in between meals is 'frowned' upon. BUT we still need to have some ideas for times when it is unavoidable. I mix with older people who struggle to think of nibbles as anything other than crackers, potato crisps and pretzels surrounded by cheese platters and bought dips and maybe peanuts or pistachio nuts. They often turn their polite noses up at some of the things I contribute to the evening so I usually only provide very small quantities. They are the losers.

Naturally there are cheeses, cold meats such as ham, ham chunks and tomato flesh on a stick, salami, smoked fish and cold smoked salmon, etc. I'm sure you don't need me to help you there. Here are some other easy ideas:

Chef_buzzy110, Jun 24, 10:56 pm

ARTICHOKES, TINNED OYSTERS, CUCUMBER CHUNKS with sml bowl sea salt for dipping
Self explanatory really. Don't eat with crackers

Chef_buzzy110, Jun 24, 10:56 pm

CARROT STICKS AND ROUND RECTANGLES
The method for making carrot sticks is so easy I am amazed that no one has mentioned it before

Method:
1. First cut the carrots thinly at an angle so you get longish 'round' rectangles
2. Put them into a pile (as you go, not altogether) and cut sticks. So simple. Make the sticks as wide or as narrow as you want.
3. If you want to use the carrot as a receptacle for cheese or to scoop up dip leave as 'round' rectangles

Chef_buzzy110, Jun 24, 10:57 pm

MARINATED MUSHROOMS
Here is the basic recipe:

MARINATED MUSHROOMS
Ingredients:
500g Button Mushrooms – Wiped clean
100ml Extra Virgin Olive Oil
1 Bay Leaf
1 Cup Water
1 Tblspn Marjoram and Oregano Finely Chopped
50ml Lemon Juice
Fresh ground Black Pepper
Method:
1. Put Olive Oil, Water, Salt, Pepper, Lemon Juice and Herbs in a large frying pan
2. Leave uncovered and bring to the boil then tip in Mushrooms
3. Cook at a lively boil uncovered for 7-10mins or till cooked through, flipping mushrooms in the reducing liquid
4. Take out mushrooms using a slotted spoon and continue reducing liquid over a high heat swirling pan from time to time until oil and liquids have reduced and formed an emulsion
Pour over mushrooms and leave to cool to room temperature

MY ADAPTATIONS
1. Cook in a wide based pot but still without the lid
2. Add finely sliced red/brown onion, garlic (optional) and fresh ginger
3. I only use ½ the oil to cook and add the rest after cooking and it has cooled down
4. If EV olive oil is too strong for you then use avocado oil or macadamia nut oil
5. Everything is improved with a dash of sesame oil (toasted or plan)

Chef_buzzy110, Jun 24, 10:57 pm

PESTO
There are plenty to choose from in your supermarket Self Serve Deli Department but if you want to make your own because you get a bigger bang for your buck or you happen to have excess fresh herbs growing here is the basic, very simple recipe that can be adapted to available herbs or added ingredients:

JAMIE OLIVER'S PESTO
Ingredients
• ½ a clove garlic
• 1 big bunch of fresh basil
• 1 handful of pine nuts
• 1 good handful of freshly grated Parmesan cheese
• extra virgin olive oil
• 1 lemon , optional
Method
1. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
2. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
3. Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
4. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
5. Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
6. Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.
PESTO VARIATIONS
1. Green Pesto - Use whatever greens and herbs you want. I have used combinations or just by itself - rocket, spinach, kale, cress , both water and land based and mint
2. There is a commercial preparation using toasted cashews, basil and dried tomatoes
3. Another I think uses toasted cashews and pumpkin

You are limited only by ingredients on hand and your imagination

Chef_buzzy110, Jun 24, 10:58 pm

SASHIMI
If you are lucky enough to have access to freshly caught fish then this is the most perfect way to get an awesome explosion of taste

Ingredients:
Fresh fish
Sesame Oil - toasted or not
Mama San Soy Sauce

Equipment:
Chopsticks or toothpicks
Small sauce bowl/bowls
A fancy plate or little wire tree for presentation
Small jug
Small bowl for used toothpicks

Method:
1. Cut your fish into appropriate size and thickness slices (you may need to google this as some fish is better cut thick - i.e. tuna, whilst others do better paper thin and present however you want
2. Mix Sesame Oil and Sauce into a palate pleasing sauce using your own quantities and pour into a serving jug - Note I prefer to do it this way when it is help yourself. I provide small dipping bowls. That way everyone uses their own bowl and not a shared bowl which most Westerners find off putting. I know I don't like sharing food that people dip their eating utensils into.
3. Place it all on a platter so people can help themselves to chop sticks or toothpicks, dipping sauce and fish slices

Note: I spend a lot of time explaining to people what they are seeing. The more urbane will tuck in. Others will screw their noses up. Don't be offended. It is more for you.

Chef_buzzy110, Jun 24, 10:59 pm

MARINATED MUSSELS
Surprisingly, mussles do not actually require to be marinated in sugar. I have been eating mussels since I could chew. My mother never used sugar and I dislike sugar marinade.

Ingredients:
Fresh mussels
Malt Vinegar (yeah, I know but this is the most basic recipe and the only one I like)
Brown or Red Onion
Red Capsicum - Optional

Method:
1. Chop up the Onion and Capsicum (if using) and place in a the bowl the mussels are to go into
2. Steam open the mussels (Put a small amount of water in a pot, add a layer of mussels and team until opened is the normal way. If you have a Chinese bamboo steamer or some other steamer then much better.
3. To make more tender remove the tough muscle from inside (the one with the hair attached)
4. Put into the bowl. Liquid from the mussels will add their flavours to the mix. Don't drain)
5. Add enough malt vinegar to barely cover and leave for 1 hour before eating

Note: - I have used corrugated iron over an open flame or the hot plate on a BBQ to open as well.
Don't overcook as they get tough and don't undercook because they are gross

Chef_buzzy110, Jun 24, 11:00 pm

EGGPLANT/AUBERGINE
This underrated vegetable makes a fantastic addition to nibbles. Nowadays salting and leaving is not necessary BUT if you want to get less floppy, oil heavy grilled slices then Salt and leave then wipe off the liquid. It takes a whole lot less oil to cook.

GRILLED AND FILLED ROLLS:
There are various things you can stuff these with. Mine change with available ingredients and how I'm feeling. I think this may be more of a starter but if you can slice them in half they make a good nibble with a toothpick to hold them together.

Ingredients:
Eggplant
Oil for cooking - Use a brush
Seasoning
Stuffing Ingredients

Method:
1.Slice eggplant into thick slices lengthwise
2. Brush sparingly with - warm oil goes further
3. Season with seasoning of choice - S & P, garlic, chilli, etc
4. Fry at a gentle heat in frying pan in batches or on the BBq. If you have an Easy Cook then put a layer on either the highest rack or next level down and bake at 200C till crispy but not burnt
Cool for 3-4 minutes
Spread filling on and roll

Here is Recipe that I pulled down from the net which more or less sounds the same as what I do:

Ingredients
• For the Filling:
• 1 1/2 cups Greek yogurt
• 1/2 cup finely grated feta cheese
• 1 tablespoon fresh juice from 1 lemon
• 1 tablespoon finely minced fresh oregano
• 1 teaspoon finely minced fresh mint
• 1 teaspoon finely minced fresh dill
• 1 teaspoon minced garlic (about 1 medium clove)
• Salt and freshly ground black pepper

• For the Eggplant Rolls:
• 1/3 cup extra-virgin olive oil
• 3 Tomatoes, stemmed, cored, and cut into 1/4-inch dice
• 1 Cucumber, seeded and cut into 1/4-inch dice
• Salt and freshly ground black pepper
Directions
1. For the Filling: Whisk together yogurt, feta, lemon juice, oregano, mint, dill, and garlic in a medium bowl
2. Spread a layer of filling over each eggplant slice and top each with a single layer of tomatoes and cucumber
3. Roll eggplant slices into spirals and serve.

Chef_buzzy110, Jun 24, 11:02 pm

The cabbage and bacon fat suggestion reminds me of a recipe I make with butter, onion and chopped bacon cooked for 2 mins in microwave, then add 2 T peanut butter and cook 1 min more. Then add sliced cabbage, cover and cook about 4-5 mins or to your liking. Delicious if you like peanut butter.

Chef_wendalls, Jun 24, 11:44 pm

Anything low carb? Then recipes that are vegetarian/vegan are ideal as a guide. If you insist, replace the vegan meat (tofu) with your own preference.

I use the link below for some of my inspiration for easy no fuss low carb meals.

http://www.veganricha.com/

Chef_daarhn, Aug 18, 1:57 am