Monday, April 30, 2012
Saturday, April 14, 2012
TRY AGAIN DIFFERENTLY -FLUFFY PUFFY EGG ROULADE WITH SPINACH AND SUN-DRIED TOMATO PESTO
I've been thinking about making a souffle roulade for a while and when I saw this cake recipe based on the oopsie roll recipe I found on Your Lighter Side I thought I'd try to make a low carb version. I think it's going to work but since I have a fridge full of my 'not quite right' experiment it could be a few weeks before I get it how I want it.
Filling
2 or 3 handfuls of baby spinach. More if desired
135gm Mediterranean Chunky Dip, sundried tomato with parmesan and cashew
8 eggs
1/2 teaspoon cream of tartar
1 250gm carton of cream cheese
1 teaspoon LSA (optional)
1 teaspoon ground almonds (optional)
tablespoon finely chopped fresh parsley and thyme (optional)
good pinch salt
Prepare a suitable tin. I took the grill rack out of a grill pan about 00cm x 00cm and lined it with baking paper without buttering or spraying with oil the pan or the paper. It DID NOT to work well. Next time .... grease pan base. Do not use paper. A larger pan might work better as this came out more than 2 cm thick. Hard to roll.
Turn the oven to bake, 150'C
Wilt the spinach in a small knob of butter, pinch salt and ground pepper. Do not over cook. this is only to make it soft enough to stay in place when you roll and slice the roulade.
Set to one side.
Carefully separate the eggs, whites into the largest bowl. I separate each white into a cup before adding to the bowl as I don't want any mistakes like getting yolk into the whites when I crack the last egg..
Add the cream of tartar to the whites
Add the cream cheese, LSA, ground almonds, finely chopped herbs and salt to the egg yolks
Beat the egg whites until light and fluffy. somewhere around the soft peak almost firm peak stage.
Use the same beater to beat the mixture in the bowl of yolks. Watch out. This can go everywhere if you haven't broken up the cream cheese first.
When the mixture is fairly even, small lumps of cream cheese will not spoil the finished product, pour about one third into the whites and gently fold in. Do this two more times until all the mixture is together and fairly evenly mixed.
Pour the mixture into a prepared shallow cake tin. A slice tin works well.
Bake for 30 minutes.
Rest on the bench for 15-20 minutes covered with a damp towel. This may not be necessary. Just give it 5-10 minutes to cool before the next stage.
Now comes the tricky bit.
Make sure the roulade is going to come loose from your pan. Cover with a clean towel and invert laying on the counter and lifting the tray off roulade.
Arrange filling. Roll up like a Swiss Roll from the short end and slice into serving size pieces. Suitable for 4 large servings which are very filling.
Spread a clean towel on the bench and sprinkle lightly with a mixture of finely chopped herbs and LSA. Make sure your herbs a dry before you chop them. The base to sprinkle on to may not be necessary as my "roll" did not stick to the tea towel.
Leave for about 20 minutes. Unroll roulade gently. May not be necessary.
Spread with a tub of your favourite pesto. I am having a love affair with sun-dried tomato, parmesan and cashew pesto. Cover with the wilted spinach as evenly as possible.
Epic fail. My roulade seemed to be too thick to roll although had I left it a little longer to cool I might have been able to roll it from the shortest side. It certainly wasn't going to work from the long side.
I ended up eating this first effort by spreading my pesto over the whole eggy slab. I cut it in quarters and made 4 sponge squares. Then I cut each piece in half again and put three quarters on a plate in the fridge covered with glad wrap.
The spinach needs to be prepared before starting or if you are sure it's a quick finning, while the roulade is cooking.
Re roll and hey presto you have a beautiful savoury roulade. The filling I used came to about 22 gm carb in the whole recipe. The egg and cheese part = 20 gm carbs. Divide into 4 servings. Each serving = 11 gm carb.
I see no reason why other fillings will not work.
Flaked fish, spinach and grated cheese, mushroom and onion, salsa, any mixture of savoury flavours you can turn into a thin layer inside a roulade.
Comment. This is very eggy. It needs, in my opinion, a lot of seasoning including pepper. Maybe a little more heat and acid such as a squeeze of lemon juice and a little zest. Clearly it has a long way to go to be just right.
Filling
2 or 3 handfuls of baby spinach. More if desired
135gm Mediterranean Chunky Dip, sundried tomato with parmesan and cashew
8 eggs
1/2 teaspoon cream of tartar
1 250gm carton of cream cheese
1 teaspoon LSA (optional)
1 teaspoon ground almonds (optional)
tablespoon finely chopped fresh parsley and thyme (optional)
good pinch salt
Prepare a suitable tin. I took the grill rack out of a grill pan about 00cm x 00cm and lined it with baking paper without buttering or spraying with oil the pan or the paper. It DID NOT to work well. Next time .... grease pan base. Do not use paper. A larger pan might work better as this came out more than 2 cm thick. Hard to roll.
Turn the oven to bake, 150'C
Wilt the spinach in a small knob of butter, pinch salt and ground pepper. Do not over cook. this is only to make it soft enough to stay in place when you roll and slice the roulade.
Set to one side.
Carefully separate the eggs, whites into the largest bowl. I separate each white into a cup before adding to the bowl as I don't want any mistakes like getting yolk into the whites when I crack the last egg..
Add the cream of tartar to the whites
Add the cream cheese, LSA, ground almonds, finely chopped herbs and salt to the egg yolks
Beat the egg whites until light and fluffy. somewhere around the soft peak almost firm peak stage.
Use the same beater to beat the mixture in the bowl of yolks. Watch out. This can go everywhere if you haven't broken up the cream cheese first.
When the mixture is fairly even, small lumps of cream cheese will not spoil the finished product, pour about one third into the whites and gently fold in. Do this two more times until all the mixture is together and fairly evenly mixed.
Pour the mixture into a prepared shallow cake tin. A slice tin works well.
Bake for 30 minutes.
Rest on the bench for 15-20 minutes covered with a damp towel. This may not be necessary. Just give it 5-10 minutes to cool before the next stage.
Now comes the tricky bit.
Make sure the roulade is going to come loose from your pan. Cover with a clean towel and invert laying on the counter and lifting the tray off roulade.
Arrange filling. Roll up like a Swiss Roll from the short end and slice into serving size pieces. Suitable for 4 large servings which are very filling.
Spread a clean towel on the bench and sprinkle lightly with a mixture of finely chopped herbs and LSA. Make sure your herbs a dry before you chop them. The base to sprinkle on to may not be necessary as my "roll" did not stick to the tea towel.
Leave for about 20 minutes. Unroll roulade gently. May not be necessary.
Spread with a tub of your favourite pesto. I am having a love affair with sun-dried tomato, parmesan and cashew pesto. Cover with the wilted spinach as evenly as possible.
Epic fail. My roulade seemed to be too thick to roll although had I left it a little longer to cool I might have been able to roll it from the shortest side. It certainly wasn't going to work from the long side.
I ended up eating this first effort by spreading my pesto over the whole eggy slab. I cut it in quarters and made 4 sponge squares. Then I cut each piece in half again and put three quarters on a plate in the fridge covered with glad wrap.
The spinach needs to be prepared before starting or if you are sure it's a quick finning, while the roulade is cooking.
Re roll and hey presto you have a beautiful savoury roulade. The filling I used came to about 22 gm carb in the whole recipe. The egg and cheese part = 20 gm carbs. Divide into 4 servings. Each serving = 11 gm carb.
I see no reason why other fillings will not work.
Flaked fish, spinach and grated cheese, mushroom and onion, salsa, any mixture of savoury flavours you can turn into a thin layer inside a roulade.
Comment. This is very eggy. It needs, in my opinion, a lot of seasoning including pepper. Maybe a little more heat and acid such as a squeeze of lemon juice and a little zest. Clearly it has a long way to go to be just right.
Sunday, March 25, 2012
SPINACH FRITTATA
Heat grill and blacken a red capsicum. When done wrap in plastic for a few minutes before peeling off the skin and chopping into medium dice.
Prepare baking dish. I use a large quiche dish or other wide baking dish. To save on clean up I line with baking paper.
12 eggs = 24 gm
1 thick slice of bread steeped in
1/2 cup milk = 30gm
When bread is soft add eggs, beat well.
2 large onions diced =18
bacon pieces = 0
roast, coarsely diced red capsicum, (bell pepper) = 6
grated cheese = 0
crumbles blue cheese or feta = 0
1 bag of baby spinach = 4
1/4 tub sundried tomato, pinenuts and parmesano or any other flavouring and seasoning. you like. = 2
2 medium tomatoes sliced =16
Cook the onion and bacon until soft, while the bread is soaking in the milk. and beaten eggs
Gently add in grated cheddar or parmesan and cooked onion and bacon.
Layer half the spinach in baking dish
Cover with half egg,cheese and bacon mixture
Scatter with dollops of pesto and about half of the crumbled blue cheese
Spread the remaining spinach followed by the rest of the egg mixture.
Use the back of a large spoon to press down the spinach unril it is mostly covered by the liquid
Cover the top with the remaining cheese
Followed by the sliced tomatoes and a sprinkle of ground pepper.
Bake until firm to touch in the middle and the top is beginning to golden up.
I cooked this for 20-25 minutes at 200'F then turned the oven to 170'F for another 15-20 minutes and it was perfect. Light and not over cooked.
Aproximate total carbohydrates =100 gms
Makes 4 very generous servings, easily stretched to 6 or even 8 with a good salad.
Very Yummy. The blue cheese and pesto lifted it out of the ordinary. Perfect lunch dish with a salad.
Prepare baking dish. I use a large quiche dish or other wide baking dish. To save on clean up I line with baking paper.
12 eggs = 24 gm
1 thick slice of bread steeped in
1/2 cup milk = 30gm
When bread is soft add eggs, beat well.
2 large onions diced =18
bacon pieces = 0
roast, coarsely diced red capsicum, (bell pepper) = 6
grated cheese = 0
crumbles blue cheese or feta = 0
1 bag of baby spinach = 4
1/4 tub sundried tomato, pinenuts and parmesano or any other flavouring and seasoning. you like. = 2
2 medium tomatoes sliced =16
Cook the onion and bacon until soft, while the bread is soaking in the milk. and beaten eggs
Gently add in grated cheddar or parmesan and cooked onion and bacon.
Layer half the spinach in baking dish
Cover with half egg,cheese and bacon mixture
Scatter with dollops of pesto and about half of the crumbled blue cheese
Spread the remaining spinach followed by the rest of the egg mixture.
Use the back of a large spoon to press down the spinach unril it is mostly covered by the liquid
Cover the top with the remaining cheese
Followed by the sliced tomatoes and a sprinkle of ground pepper.
Bake until firm to touch in the middle and the top is beginning to golden up.
I cooked this for 20-25 minutes at 200'F then turned the oven to 170'F for another 15-20 minutes and it was perfect. Light and not over cooked.
Aproximate total carbohydrates =100 gms
Makes 4 very generous servings, easily stretched to 6 or even 8 with a good salad.
Very Yummy. The blue cheese and pesto lifted it out of the ordinary. Perfect lunch dish with a salad.
Friday, March 23, 2012
FLAVOURSOME CABBAGE
Walnut size piece of butter
slice large onion
cut an apple into smallish pieces
4 cups sliced cabbage, about 1cm slices then cut across into 4-5cm pieces.
2 dried apricots cut into small pieces
2 teaspoons cider vinegar
pepper.salt
Melt butter in fry pan and saute onion and apple until soft but not coloured.
Add cabbage and other ingredients and cover. Cook for about an hour on low heat or as long as you wish. Add a little water if you think it might burn.
Tasty side dish with grilled meat.
slice large onion
cut an apple into smallish pieces
4 cups sliced cabbage, about 1cm slices then cut across into 4-5cm pieces.
2 dried apricots cut into small pieces
2 teaspoons cider vinegar
pepper.salt
Melt butter in fry pan and saute onion and apple until soft but not coloured.
Add cabbage and other ingredients and cover. Cook for about an hour on low heat or as long as you wish. Add a little water if you think it might burn.
Tasty side dish with grilled meat.
MEAL IDEAS
RECIPES HERE
Breakfast suggestions
Eggs and bacon
- Omelet
- Leftovers from last night’s dinner
- Coffee with cream
- A can of mackerel and boiled eggs
- Boiled egg with mayonnaise or butter
- Avocado, salmon and crème fraiche
- Sandwich on Oopsie-bread
- A piece of very thin hard bread with plenty of butter, cheese, ham etc.
- Cheese with butter on it
- Boiled eggs mashed with butter, chopped chives, salt and pepper
- A piece of brie cheese and some ham or salami
- High-fat yoghurt with nuts and seeds (and maybe berries)
Lunch and dinner
- Meat, fish or chicken dishes with vegetables and rich sauce. There are many alternatives to potatoes, such as mashed cauliflower.
- Stews, soups or casseroles with allowed foods.
- You can cook most recipes in cookbooks if you avoid carbohydrate-rich ingredients. It’s often a good idea to add some fat (e.g. butter, cream).
- Drink water with your meal or once in a while a glass of wine.
Snacks
When you eat a low-carbohydrate diet with more fat and a bit more protein you will probably not need to eat as often. Don’t be surprised if you no longer need to snack. Many do well on two or three meals a day. If you need a snack:
- Rolled up cheese or ham with a vegetable (some even spread butter on cheese)
- Olives
- Nuts
- A piece of cheese
- A boiled egg from the refrigerator
- Some canned mackerel in tomato sauce
Monday, February 13, 2012
Thursday, January 19, 2012
PUMPKIN SLICE
I've been looking for a good veggie slice for winter lunches. This looks as though it might work.
6 eggs
1 carton of riccotta, lite cream cheese or cottage cheese (200gm aprox).
bacon or ham, about 250 gm medium dice
1 or 2 cups of grated pumpkin or pumpkin sliced very thin
1 medium onion or more, finely chopped or sliced
1 small red capsicum, (bell pepper), diced reasonably small
2 medium courgettes sliced or grated... if grating squeeze out moisture into paper towels.
20 gm grated parmesan (optional)
2 tbs chopped parsley,
2tbs chopped chives
6 basil leaves chopped
salt and pepper
90 gm grated mozzarella or cheese of choice.
Grease a suitable baking dish or line with baking paper
Heat oven to about 180'C
Beat eggs with ricotta until smooth
Cook bacon in a pan until brown
Gently toss all other ingredients except mozzarella and put into a baking dish.
Pour the ricotta and egg mixture over.
Top with grated cheese
Bake for 45- 50 minutes until set and browned on top.
Stand 10 minutes and cut into squares to serve. Makes 6 servings.
It could be served with salad greens and relish or chutney.
This looks like a very forgiving recipe. The kind where you can add or delete items according to your preferences or what is available
I'm looking forward to trying it out once new seasons pumpkins are available and ripe.
6 eggs
1 carton of riccotta, lite cream cheese or cottage cheese (200gm aprox).
bacon or ham, about 250 gm medium dice
1 or 2 cups of grated pumpkin or pumpkin sliced very thin
1 medium onion or more, finely chopped or sliced
1 small red capsicum, (bell pepper), diced reasonably small
2 medium courgettes sliced or grated... if grating squeeze out moisture into paper towels.
20 gm grated parmesan (optional)
2 tbs chopped parsley,
2tbs chopped chives
6 basil leaves chopped
salt and pepper
90 gm grated mozzarella or cheese of choice.
Grease a suitable baking dish or line with baking paper
Heat oven to about 180'C
Beat eggs with ricotta until smooth
Cook bacon in a pan until brown
Gently toss all other ingredients except mozzarella and put into a baking dish.
Pour the ricotta and egg mixture over.
Top with grated cheese
Bake for 45- 50 minutes until set and browned on top.
Stand 10 minutes and cut into squares to serve. Makes 6 servings.
It could be served with salad greens and relish or chutney.
This looks like a very forgiving recipe. The kind where you can add or delete items according to your preferences or what is available
I'm looking forward to trying it out once new seasons pumpkins are available and ripe.
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