Bootcamp Recipe Thread

(739 Posts)
BIWI Wed 11-Apr-12 11:31:11

Asparagus Frittata (serves 2)

250g/9oz asparagus, trimmed and cut into 5cm/2in pieces
4 eggs
4 tablespoons freshly grated Parmesan or Pecorino cheese
225g/8oz spring onions, finely chopped
2 tablespoons olive oil

- Cook asparagus in boiling water until tender (7-10 minutes)
- Whisk the eggs and add the cheese and the spring onions
- Pre-heat the grill
- Heat the oil in a large frying pan that can go under the grill
- Put in the asparagus; stir-fry for a minute, then pour in the eaten eggs, moving the asparagus around gently to make sure the egg mixture gets right through, and that the grated cheese is well distributed
- Let the frittata cook over a moderate heat for a few minutes until the underside is cooked and lightly browned, then put the pan under a hot grill for a minute or two until the top is set and golden brown

5.5g carbs per serving

Recipe from Rose Elliot's "The Vegetarian Low-Carb Diet Book"

blue cheese spread

50g full fat cream cheese
50g blue cheese (i used stilton)

mash together, leaving a few chunks of the blue cheese. add pepper if you like it

delicious spread on celery

if you thinned it down with a bit of double cream it would be more like a dip

dairy-heavy, but delicious

IvanaCake Sat 11-May-13 18:54:13

Bumping because I keep losing the thread smile

pop it on 'threads i'm watching' ivana, that's the only way i keep track of it

french bean salad this is lovely for barbecues

i haven't tried this, but it was linked on another thread - looks like a good vegetarian recipe. not sure how many it serves, but i would guess at 2 people? i have very slightly adapted it from here (changed onion to shallot and changed from US terminology), and they have adapted it from a madhur jaffrey recipe

Sri Lankan Aubergine Curry

1 large aubergine, sliced crosswise into 1/2-inch-thick slices
Salt and pepper to taste
240ml coconut milk
1/2 tsp turmeric
1 tsp chilli powder like cayenne or paprika
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground fennel seeds
Juice of 1/2 lime or lemon
2 tbsp canola oil or other vegetable oil
1 shallot, thinly sliced
1 handful of kasoori methi (you can use 2 sprigs of curry leaves instead. The original recipe suggests basil for an interesting variation)
2 tsp mustard seeds, powdered
1 handful chopped coriander leaves

Slather the aubergine slices with salt, pepper and oil, and place on a baking sheet.

Place the baking sheet under the grill and cook for four minutes until the slices are reddish-brown on top.

Flip over and cook the other side for another 2-3 minutes.

Cut the aubergine slices into quarters, add the turmeric, lemon juice, and chilli, fennel, coriander and cumin and mix well.

Heat the other tbsp of oil in a saucepan.

Add the shallot and fry until lightly brown.Add the kasoori methi (or curry leaves) and stir for a couple of minutes.

Add the aubergine and cook, stirring, for about five minutes.

Add the coconut milk and warm through. Add the mustard powder and mix well. Add salt if needed.

Turn off the heat. Garnish with coriander leaves.

GinotPrigio Tue 14-May-13 16:38:38
BIWI Wed 15-May-13 20:46:04

Tarragon, Almond and Pecorino Tart (from Rose Elliot's The Vegetarian Low-Carb Diet Cookbook)

serves 6

225g ground almonds
55g butter, diced
1/2 teaspoon salt

for the filling:

2 eggs
2 egg yolks
300ml double cream
2 tablespoons chopped fresh tarragon
100g Pecorino cheese, grated
freshly ground black pepper

Preheat the oven to 180C/350F/GM4

To make the pastry, mix the almonds, butter and salt until it forms a dough. This is easiest done in a food processor. (I had to add a tablespoon of water to bring the dough together - but don't do this if you don't need to and don't add too much water)

Press the dough with your hand/fingers into a 20cm flan tin or dish. Push the pastry up the sides of the tin as well. Prick the base of the flan all over and bake in the oven for 15 minutes or until set and golden brown

To make the filling, whisk the eggs and yolks, and then gradually add whisk in the cream. Add pepper (no salt as the cheese is salty) and whisk again.

Scatter the tarragon and grated cheese evenly over the flan then pour over the cream mixture. Bake for 25-30 minutes, or until golden brown and just set. Serve warm or cold.

5.1g carbs per serving

GinotPrigio Sat 18-May-13 13:49:44
OliviaMMumsnet (MNHQ) Sun 26-May-13 17:30:58

Hallo
We've moved this to Low Carb for y'all
Happy Losing Losers
grin

BigStickBIWI Sun 26-May-13 18:26:40

Thank you, Olivia!

Thanks Olivia (that was v quick!)

OliviaMMumsnet (MNHQ) Sun 26-May-13 20:37:59

<polishes fingernails in a speediest in the west kinda way>

thebestpossibletaste Sun 09-Jun-13 23:39:37

Some great recipes here, thanks.

StuntNun Sat 15-Jun-13 09:11:02

Burger Pizza

My DSs LOVE pizza and we were having it a couple of times a week previously so it's something I wanted to keep having for their sakes. Burger pizza is exactly as it sounds, make a giant round burger patty out of beef mince as the base, or you could probably use pork mince.

To make tomato sauce I use half an onion chopped, crushed garlic, herbs and a tin of tomatoes, simmer for ages (an hour ish) with the lid off to thicken it, then liquidise. It keeps for ages in the fridge/freezer so you can keep the rest for future pizza or as a sauce for vegetable such as courgettes. It's also nice with pasta if you're making food for kids or visitors.

Top the burger base with tomato sauce, cheese (cheddar and mozzarella is my favourite combo) and whatever toppings you like. I can't give a cooking time as it's going to depend how thick the base is but 20 minutes at 180 works for me.

The best thing about this 'pizza' is that you can put loads of toppings on unlike regular pizza where it would make the base soggy.

BIWI Tue 18-Jun-13 20:59:17

Bacon, Shallot and Gruyere Tart (A BIWI special!)

serves 6

225g ground almonds
55g butter, diced
1/2 teaspoon salt

for the filling:

25g butter and a splash of oil (this stops the butter burning)
100g smoked lardons (or diced smoked streaky bacon)
2 cloves of garlic, finely chopped (or use a garlic crusher)
150g shallots, thinly sliced (this will be 3-4 echalion shallots)
2 eggs
dried oregano
100g Gruyere cheese, grated
2 egg yolks
300ml double cream
salt and freshly ground black pepper

Preheat the oven to 180C/350F/GM4

To make the pastry, mix the almonds, butter and salt until it forms a dough. This is easiest done in a food processor. Keep processing it until it starts to come together into a ball.

Press the dough with your hand/fingers into a 20cm flan tin or dish. Push the pastry up the sides of the tin as well. There is quite a lot of filling, so it's important to get the pastry as far up the sides as you can.

Prick the base of the flan all over and bake in the oven for 20 minutes or until set and golden brown. (It's better if it's cooked longer, as it hardens up a little more - just keep an eye on it and make sure it doesn't burn)

While the dough is cooking, saute the shallots,garlic and lardons/bacon in the butter and oil, till soft. Season with salt and pepper and about a teaspoon of dried oregano. Leave to cool.

Next, whisk the eggs and yolks, and then gradually add whisk in the cream. Add black pepper and whisk again.

Tip the shallots and bacon into the flan case and add the cheese, then pour over the egg and cream mixture. (It's a good idea to put the flan tin onto a baking tray, as it is likely to be very full, and this makes it easier to get into the oven without spilling anything)

Bake for 25-30 minutes, or until golden brown and just set. Serve warm or cold.

27.35g carbs for the whole lot. If you serve 6 people, this will be 4.6g per person.

Minifingers Tue 18-Jun-13 22:18:03

Omg - delicious low carb treat.

Melt 1 tablespoon coconut oil in microwave. Add one large square of 80% choc and stir until melted. Add one teaspoon of butter and one tablespoon of peanut butter. Stir. Pour into doubled tinfoil that you have fashioned into a little tray shape. Put in freezer for 10 minutes. Voila! Low carb peanut chocolate bar!

BIWI Tue 18-Jun-13 22:35:28

How many carbs in that, Minifingers?

Minifingers Tue 18-Jun-13 23:04:17

Eek, don't know. Hang on - no carbs in coconut oil surely? Or butter? About 2 or 3 grams in the choc, 3 grams in the peanut butter.

I reckon about 5 or 6 at the most.

You couldn't eat more than half of it at one sitting. well I could

CJCregg Mon 22-Jul-13 17:51:38

Just started doing this seriously - marking place.

Should I hop over to the chat thread, too? I should, shouldn't I?

BIWI Wed 24-Jul-13 15:57:22

You should, CJC, you should grin

Eglute Wed 24-Jul-13 19:55:26

I made Greek tzaziki today and it was really delicious so I thought I'd share the recipe with you guys.

I grated cucumber, squeezed out all excess water, ten added salt, a table spoon of full fat Greek yogurt, few drops of white wine vinegar and tea spoon of mayo. It was yummy.

It can be used as a dip or even as a dressing for salad.

Eglute Tue 30-Jul-13 10:45:02
anchovies Thu 01-Aug-13 11:02:17

Nice lunch (or breakfast if you're weird like me!)

Halved avocado topped with a chopped boiled egg mixed with a little chopped spring onion and chives with caesar dressing. Also nice with a can of tuna instead of the egg.

Lighthousekeeping Mon 05-Aug-13 16:23:08

The Mousaka from page 2 is in the oven. Smells divine. I'm having it with cauliflower.

i made this last night and it was very nice - really unusual with the technique of frying hard-boiled eggs

burmese golden egg curry

it would be suitable for vegetarians if you left out the fish sauce (i left it out because i didn't have any, and just added a bit more salt instead). i also fried in butter rather than oil, and i left out the coriander because it is an Evil Herb

"I love it when I discover a new technique, and frying boiled eggs the way you do in this curry has come as a total revelation to me. It gives the white a gorgeous golden colour and crisp texture, allowing the spicy sauce to be soaked up, rather than just sliding off as it would with normal boiled eggs.

4 eggs
100ml/3½oz light-flavoured oil
3 shallots, thinly sliced into rounds
1 onions, chopped
½ tsp turmeric
1 tbsp curry powder
1 chilli, sliced
3 garlic cloves, chopped
3cm ginger, peeled and chopped
4 tomatoes, chopped
1 tbsp fish sauce
Handful coriander
Plain rice, to serve

Lower the eggs into a small pan of cold water, bring to the boil and simmer gently for 5 minutes. Drain, cool in cold water then peel. Set aside. k

Heat the oil in a wide pan over a high heat. Fry the shallots for 4 to 5 minutes until golden-brown. Lift with a slotted spoon and drain on kitchen paper. Carefully lower the peeled eggs into the hot oil and fry for 3 to 4 minutes, turning until brown on all sides. Remove from the pan and drain on kitchen paper.

Carefully pour out all but about 2 tbsp of the oil. Return the pan to the heat. Add the onions, cook for 3 to 4 minutes, until starting to soften. Stir in the turmeric, curry powder, chilli and garlic. Cook over a medium heat for 2 minutes then add the tomatoes and 2 tbsp of water.

Cook until the tomatoes have broken down. Stir in the fish sauce. Cut the eggs in half and return to the pan. Simmer for 2 minutes, scatter with coriander and serve with the crispy shallots and plain rice."

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