There are so many good Green Thai Curry Pastes available in your local supermarkets that maybe you do not need to use this recipe. There is however nothing I find more satisfying than cooking with fresh ingredients. A Green Thai Curry should taste a bit sweet and sour with a creamy coconut feel and hints of Lemon Grass, Ginger and Lime. Of course one advantage of making your own from scratch means that you can adjust spiciness to your own palate. 8 net carbs per portion.
For quickness and convenience I do use lazy purée for the lemon grass and ginger but I have included the equivalent fresh amounts in the recipe below. You can also make up extra puree and freeze it for future use.
In my recipe below I have used pork loins, however chicken and turkey would be equally as versatile in this dish.
Instead of using noodles, which are packed with carbs I used Courgette Noodles and Beansprouts, which I stir fried quickly before serving.
Carry on reading for recipe. Continue reading “Green Thai Pork Curry”
An English Trifle is the quintessential British dessert. It is the go to dessert that every family at some occasion or other will serve when they have a large family dinner. Traditionally a proper trifle will be layered with sponge soaked in fruit, sherry and jelly, followed by a traditional egg custard and topped with whipped cream.
For this low carb version I am going to make sponge using almond flour; sugar free jelly; sweetener to replace sugar and strawberries as my fruit as they are not too high in natural sugars so lower in carbs than some fruits. Oh and no sherry. The sponge is quite dense but this is perfect for the jelly will soak into it and make it nice and moist.
Although this is a low carb version of this dessert, please be aware of the nutrient value as it has very few proteins and is high I need calories so it should still be considered a treat item and not something you should eat as part of your low carb life style daily.
There is quite a bit of making and cooling and setting so make sure you plan to make ahead of time. I have individualised the preparation time next to each component so you can plan. I normally make the day before, minus the cream layer so the trifle is completely set.
Continue reading “English Trifle”
This Winter Warming Beef Stew is just great for those cold winter days when you need a warm up for your insides. 17g net carbs per portion.
When I attended catering college back in the 1970s, Stewing was classified as being cooked in liquid on the stove top, but frankly whatever the difference is between a stew and a casserole I know for sure that a slow or oven cooked pot of beef and root vegetables immersed in a beef stock cannot be called anything other than a Beef Stew.
This meal is a perfect low carb winter warmer making you glow inside and out. I have served mine with mashed Celeriac which I cooked in the same way as I cook mashed potato – although be sure after draining the cooking water you return to heat just to dry out slightly as Celeriac retains more water content than potatoes. Although not pictured here, a nice floret of broccoli would be a perfect accompaniment and brighten the colour on the plate.
Continue reading “Winter Warming Beef Stew”
A tasty low carb alternative Shepherd’s Pie made with Butternut Squash Mash instead of the traditional creamed potato topping. A winner for all the family.
So we have 2 British pies which are traditionally topped with mashed (creamed) potato. One is a Shepherd’s Pie and the other is a Cottage Pie. The main difference between the 2 is the meat origin. A Shepherd’s Pie uses minced lamb whilst the Cottage Pie uses minced beef.
I’ve today chosen to cook and share the recipe for a low-carb lamb version – Shepherd’s Pie.
I will be replacing the mashed potato with mashed Butternut Squash. You will notice I will regularly use this versatile squash as an alternative to potatoes. 100 gm of cooked Butternut Squash is only 10 net carbs, a typical serving is going to be about 80gm. You could replace this with Daikon Radish and prepare in the same way as the Butternut Squash, however the difference is that the Radish is only 3 net carbs, so if you are restricting carbs to loose weight, this may be your preferred alternative.
Continue reading “Shepherd’s Pie made with Butternut Squash Mash”
Using just 6 ingredients from your everyday stores you can enjoy this low carb cauliflower pizza base. There are plenty of low carb alternative pizza base recipes on the internet and I have tried many. I started out with courgettes, but I could never seem to get them dry enough to prevent a soggy base. Then I found cauliflower recipes which revolutionized my outlook on alternative pizza bases. Net carbs 17 g per 9 inch base.
To vary the taste, I do add other vegetables to my cauliflower, cheese and egg mixture. Often I include vegetables which I want to use up. My favourites are carrot and leeks, so the recipe below will include these, but I’m sure once you’ve made this a couple of times you will experiment with what suits you. The main thing is that the cauliflower is great at making the base firmer so it is key to the ingredient list.
These bases are ideal to eat cold and once topped with tomato pizza topping and your chosen meat and vegetables make a fabulous lunch box meal.
TIP: The base should be cooked on a non-stick commodity such as a silicone baking mat or baking parchment paper.
Continue reading “Cauliflower Pizza Base”