Crabmeat Omelette (Recipe)

Ingredients

3 eggs

1/4 tsp salt

Pinch freshly ground white pepper

1 1/2 tbsp unsalted butte, divided

60g (2 oz) flaked cooked crabmeat

1/4 tsp grated lemon zest

Fresh dill sprigs or chopped parsley for garnish

Steps

1.  In a medium-size bowl, whisk together the eggs, salt and pepper until frothy.

2.  Melt 1/2 tablespoon of the butter in a small non-stick saute pan over low heat.  Add the crabmeat and cook until just heated through.  Stir in the lemon zest.  Cover to keep warm, and set aside.

3.  Melt the remaining butter in another small non-stick saute pan over medium heat.  Add the eggs.  As they begin to set, use a spatula to carefully lift the edges and gently push them towards the centre, tilting the pan slightly to allow the liquid egg on top to flow underneath.  Continue to cook the eggs until they are almost set.

4.  Sprinkle the crabmeat over half the omelette.  When sliding the omelette out of the pan, start with the crab-covered side towards the plate.  When the omelette is halfway out, flip the pan over to fold the omelette in half.  Garnish with dill or parsley.

From : Low-Carbo Cooking

Courgette Frittata (Recipe)

Ingredients

680g (1 lb 8 oz) small courgettes

10 eggs

30g (1 oz) freshly grated Parmesan cheese, divided

Salt and freshly ground black pepper to taste

2 tbsp unsalted butter

2 tbsp olive oil

Steps

1.  Preheat the oven to 180°C, 350°F, gas mark 4.

2.  Trim the courgette and cut them crossways into very thin slices.   In a medium-size bowl, beat the eggs until light and frothy.  Add the courgettes,  half the cheese and the salt and pepper.

3.  Melt the butter and add the oil to a medium-size non stick ovenproof saute pan over medium heat.  Add the egg mixture.  Sprinkle with the remaining cheese.  Place it in the oven and bake until set but still slightly moist, about 20 minutes.

4.  Serve the frittata directly from the pan or slide it into a plate.  Cut into wedges and serve immediately.

From : Low-Carbo Cooking

Herby Omelette (Recipe)

Ingredients

3 eggs

Salt and freshly ground black pepper to taste

1 tbsp butter

1/2 tsp each finely chopped: fresh flat leaf parsley, fresh chives, fresh chervil, fresh tarragon

Steps

1.  In a medium-size bowl, whisk together the eggs, salt and pepper until they are frothy.

2.  Melt the butter in a small non-stick saute pan over medium heat.  Add the eggs, and as they begin to set, use a spatula to carefully lift the edges and gently push them toward the centre, tilting the pan slightly to allow the liquid egg on top flow underneath.  Continue to cook the eggs until they are almost set but still slightly moist on top.

3.  Sprinkle the herbs over the surface of the eggs.  Carefully slide the omelette from the pan to a warm plate, and when halfway out, flip the pan over to fold the omelette in half.  Serve immediately.

From : Low-Carbo Cooking 

Corned Beef Hash (Recipe)

Ingredients

2 tbsp unsalted butter

1 large mild onion, cut into 12mm (1/2 in) dice

1 red pepper, seeded, trimmed, and cut into 12mm (1/2 in) dice

680g (1 lb 8oz) unsliced cooked lean corned beef, cut into 6mm (1/4 in) dice

80ml (2 1/2fl oz) milk

30g (1 oz) finely chopped fresh parsley 

1 tbsp finely chopped fresh chives

Salt and freshly ground black pepper to taste

4 tbsp vegetable oil, divided

Steps

1.  Melt the butter in a large non-stick saute pan over medium heat.  Add the onion and pepper and cook for about 5 minutes or until tender.  Transfer the vegetables to a large bowl and set aside.

2.  Add the corned beef, milk, parsley, chives and salt and pepper to the vegetables; toss well to mix.

3.  Heat 2 tablespoons of the oil in the saute pan over medium heat.  Add the hash mixture, pressing it down with the back of a spatula to form an even compact cake.  Reduce the heat to medium-low and cook for about 15 minutes, shaking the pan occasionally, or until the bottom is golden brown and crusty.  Transfer the patty to a heatproof plate.

4.  Heat the remaining 2 tablespoons of oil in the same pan and slide the hash cake, browned side up, back into the pan.  Cook the second side for about 10 minutes or until golden brown and crusty.  Transfer onto the same heatproof plate and cut into wedges. 

From : Low-Carbo Cooking

Steak and Eggs (Recipe)

Ingredients

1 tbsp vegetable oil

454g (1 lb) sirloin steak (about 25mm/1 in thick)

Salt and cayenne pepper

2 tbsp butter

8 large eggs

1/2 tsp snipped chives

Steps

1.  Preheat the oven to 180°C, 350° F, gas mark 4.

2.  Preheat a large cast-iron frying pan over medium heat until hot, about 5 minutes.  Raise the heat to high and add the oil.  Season the steak with salt and cayenne pepper.  Place the steak in the pan and cook on each side for about 4 minutes or until golden brown.  Transfer the steak to the oven and cook for about 5 minutes for medium rare.

3.  Let the steak stand in a tin-foil tent for 10 minutes.

4.  Heat 2 non-stick saute pans over medium-low heat.  Melt 1 tablespoon of butter in each pan.  Break 4 eggs into each saute pan.  Season the eggs lightly with the chives, salt and cayenne pepper.  Cook until the whites are just set.  Divide the eggs among four warm plates.

5.  Cut the steak into slices and serve with the eggs.

From : Low-Carbo Cooking

Hollandaise Sauce (Recipe)

Ingredients

60g (2 oz) butter

3 egg yolks

2 tbsp fresh-squeezed lemon juice

Dash of cayenne pepper

Salt and freshly ground black pepper to taste

Steps

1.  Melt the butter in a small saucepan over low heat.  In a blender, mix the egg yolks, lemon juice and cayenne.  With the motor running, add the melted butter in a slow stream.  Blend for about 30 seconds or until thick.  Keep over the bowl of very hot water, stirring occasionally until ready to serve.  Add salt and pepper to taste.  

From : Low-Carbo Cooking

Strawberry Jam (Recipe)

Ingredients

1 punnet fresh ripe strawberries

Juice of 1/2 lemon

60ml (2 fl oz)

40g (1 1/2 oz) envelope unflavoured gelatin

2 1/2 tsp sugar substitute or less to taste

Steps

1.  Wash, stem and quarter the berries.  In a medium-size non-reactive saucepan over medium heat, simmer the berries with the lemon juice covered for about 3 minutes or until the berries are soft and start to release their juices.

2.  In a small bowl, pour the water over the gelatin and allow to soften for 1 minute.  Add this to the berries and remove from the heat.  Mix in the sugar substitute to taste and store covered in the refrigerator.  Serve when complete chilled.

From : Low-Carbo Cooking

Vegetable Egg Salad (Recipe)

Ingredients

4 hard-boiled eggs, peeled and chopped

60g (2oz) medium-firm tofu, drained and diced

90g (3oz) thinly sliced celery

45g (1 1/2 oz) chopped onion

1/2 tbsp chopped fresh parsley

1/2 tbsp chopped fresh dill

Salt and freshly ground black pepper to taste

1 tsp Worcestershire sauce

4 tbsp mayonnaise

90g (3oz) frozen green peas, thawed and drained

Steps

1.  Combine all the ingredients except the peas in a medium-size bowl; mix well.  Add the peas and toss gently.  Cover and chill before serving.

From : Low-Carbo Cooking

Broccoli Bacon Salad (Recipe)

Ingredients

2 bunches broccoli, chopped, parboiled and drained

8 bacon strips, cooked and crumbled

185g (6oz) grated Cheddar cheese

1 medium-size red onion, chopped

60ml (2fl oz) red wine vinegar

2 tbsp honey

180ml (6fl oz) mayonnaise 

1 tbsp fresh lemon juice

1/2 tsp salt

1/4 tsp freshly ground black pepper

Steps

1.  In a large bowl, combine the cooled broccoli, bacon, cheese and onion.  Prepare the dressing by whisking together all the remaining ingredients.  Pour the dressing over the broccoli mixture and toss to combine.  Cover and refrigerate until ready to use.

From : Low-Carbo Cooking

Crab Cakes With Red Pepper Sauce (Recipe)

Ingredients

Crab Cakes:

1/8 tsp salt

3/4 tbsp paprika

3/4 tbsp fresh ground black pepper

1/2 tsp (or to taste) onion salt

1/4 tsp cayenne pepper

1/2 tsp fresh thyme leaves

1/8 tsp dried oregano

1/4 tsp white pepper

3/4 tbsp chopped garlic

30g (1oz) breadcrumbs

3/4 tbsp Parmesan cheese

1/2 tbsp chopped fresh parsley

454g (1 lb) fresh or frozen crabmeat, picked over for shells

125ml (4fl oz) mayonnaise

1 tbsp chopped spring onions, white part only

1 1/2 tbsp chopped green pepper

2 tbsp diced onion

1 tbsp chopped celery

1/8 tsp Tabasco sauce

1/2 tsp Worcestershire sauce

125 ml (4fl oz) corn oil

Red Pepper Sauce:

1 red pepper, roasted in the oven until cooked, seeded

1 clove garlic, chopped

125ml (4fl oz) mayonnaise

60ml (2fl oz) sour cream

Salt and freshly ground black pepper to taste

Steps

1.  To prepare the crab cakes, mix together the salt, paprika, black pepper, onion salt, cayenne, thyme, oregano and white pepper, then add the chopped garlic; set aside.

2.  Mix together the breadcrumbs, Parmesan cheese and parsley; set aside.

3.  In a bowl, blend 3/4 teaspoons of the seasoning mix with all the remaining crab cake ingredients except the corn oil and the breadcrumb mixture.  Form into 38mm (1 1/2in) balls.  Roll them in the breadcrumb mixture and flatten into 12mm (1/2in) thick patties.

4.  Heat half of the oil in a frying pan over medium heat.  Saute the crab cakes in batches until golden brown on each side.  Replenish the corn oil as needed.  Transfer the cakes to paper towels after cooked to drain; keep warm.

5.  To prepare the sauce, in a food processor or blender combine all the ingredients; process until smooth.  Serve the crab cakes with the red pepper sauce on the side.

From : Low-Carbo Cooking

Spinach And Mushroom Rolls (Recipe)

Ingredients

300g (10oz) frozen chopped spinach, thawed, water squeezed out and cooked according to directions

4 eggs, separated

Salt and freshly ground black pepper to taste

30g (1oz) grated Parmesan cheese

1 tbsp butter

300g (10oz) sliced medium-size mushrooms

1/2 tbsp plain flour

160ml (5fl oz) milk

Pinch of nutmeg

Salt and freshly ground black pepper to taste

Steps

1.  Preheat the oven to 200°C, 400°F, gas mark 6.  Line a baking pan with greaseproof paper and then oil lightly.

2.  Drain the spinach well and place it in a large bowl.  Beat the egg yolks well and thoroughly mix them into the chopped spinach.  Season to taste with salt and pepper.

3.  Whisk the egg whites in a large grease-free bowl until just holding their shape (soft peaks).  Using a metal spoon, quickly fold them into the spinach mixture.  Spoon the mixture into the prepared pan, spreading it across completely.  Sprinkle the grated Parmesan cheese over the entire surface; bake for 10 minutes.

4.  Meanwhile, make the filling.  Heat the butter in a small saucepan.  Add the sliced mushrooms and cook gently until softened.  Stir in the flour; cook, stirring constantly, for 1 minute.  Slowly stir in the milk and cook the sauce until thickened.  Stir in the nutmeg and season to taste.

5.  Remove the spinach roulade from the oven and turn out onto a sheet of greased paper.  Quickly spread the mushroom filling over the surface and gently roll up the roulade.  Cut into thick slices and serve immediately.  Gently reheat the rolls in the oven as necessary.

From : Low-Carbo Cooking

Teriyaki Beef (Recipe)

Ingredients

Marinade:

60ml (2fl oz) rice wine vinegar

125ml (4fl oz) teriyaki sauce

60ml (2fl oz) vegetable oil

1 tbsp dry white sherry

1 small clove garlic, chopped

25mm (1in piece fresh ginger, crushed)

680g (1 lb 8oz) boneless beef sirloin, cut into 3mm (1/8in) slices

Wooden  skewers, soaked in water

1 round lettuce cut into strips

60ml (2fl oz) vinaigrette 

90g (3oz) chopped red onions

Steps

1.  Combine the marinade ingredients in a shallow casserole dish; mix to combine.  Add the beef to the dish and thoroughly coat all the pieces with the marinade.  Cover and refrigerate for 1-2 hours or overnight.

2.  Prepare a charcoal grill or preheat a grill to high.  Make sure the grill grate is clean and lightly oiled to prevent sticking.

3.  Thread the marinated meat onto wooden skewers that have been soaked in water.  Cook the skewers for 1 or 2 minutes on each side until the desired temperature is achieved.

4.  Serve the hot skewers on a bed of lettuce topped with the vinaigrette and garnished with the red onion.

From : Low-Carbo Cooking

Stuffed Tomato With Cottage Cheese (Recipe)

Ingredients

80ml (2 /12fl oz) cottage leaves

1 tbsp chopped fresh parsley

1/2 tsp chopped garlic

1 medium-size ripe tomato

1 tbsp balsamic vinegar

90g (3oz) mixed greens

Salt and freshly ground black pepper to taste

Steps

1.  Mix together the cottage cheese, parsley, garlic and salt and pepper (and anything else you would like); set aside.

2.  Cut the very top off the tomato.  Scoop out the inside of the tomato with a melon baller or teaspoon.  Discard the tomato top and inside pulp.  Spoon the cottage cheese filling into the tomato.

3.  On a serving dish, drizzle the vinegar over the mixed greens, and sprinkle with salt and pepper.  Place the tomato over the top of the greens.

From : Low-Carbo Cooking

Sauteed Sausage And Peppers (Recipe)

Ingredients

2 tbsp olive oil, divided

150g (5oz) salami or Italian sausage

90g (3oz) chopped courgettes

45g (1 1/2oz) chopped onion

90g (3oz) trimmed, seeded and chopped red pepper

Salt and freshly ground black pepper to taste

Steps

1.  In a small saute pan, heat 1 tablespoon of the olive oil on medium-high.  Place the sausage in the pan: it should sizzle on contact.  (If not, remove the sausage immediately and let the pan heat to the proper temperature.)  Let the sausage caramelize to a medium golden brown colour, turning as needed.  Remove the sausage from the pan, set aside and keep warm.

2.  Add the remaining olive oil to the saute pan, and add the courgettes, onion and red pepper.  Saute uncovered, stirring until the vegetables have softened and start to caramelize a bit; remove from the heat.  Sprinkle with salt and pepper, and toss.

3.  To serve, cut the sausage links on a bias into thirds and place on a plate.  Place the sauteed vegetables on top of the sausage.  Serve immediately.

From : Low-Carbo Cooking

Chicken Grape Salad (Recipe)

Ingredients

300g (10oz) cooked chicken breast, cut into small cubes

150g (5oz) celery, chopped

150g (5oz) seedless green or red grapes, halved

250ml (8fl oz) mayonnaise

1 tbsp lemon juice

60g (2oz) flaked almonds

1/4 tsp salt

Freshly ground black pepper to taste

Mixed green

Steps

1.  Combine all the ingredients except the mixed greens in a medium-size mixing bowl; toss well.  Serve chilled over a bed of the mixed greens.

From : Low-Carbo Cooking

Curried Chicken Chowder (Recipe)

Ingredients

1.3kg (3 ib) chicken, cut into 8 pices

454g (1 lb) thinly sliced carrots, divided

150g (5 oz) thinly sliced celery, with leaves

1 medium onion, quartered

4 whole cloves

1/2 tbsp salt (optional)

2.5l (80fl oz) water

3 tbsp butter

225g (8 oz) fresh mushrooms

1/2 tbsp finely chopped shallot

1/4 tsp salt

1/4 tsp (or taste) curry powder

60ml (2fl oz) dry sherry

250ml (8fl oz) single cream

Avocado slices for garnish

Steps

1.  Rinse the chicken under cold running water and pat dry with paper towels.  Place the chicken pieces, 185g (6oz) carrots, celery, onion quarters studded with the cloves, salt and bay leaf in a large saucepan.  Add enough water to cover and bring to the boil uncovered.  Reduce to a simmer, partially cover and cook on low for about 1 hour.  Skin and discard any residue that accumulates on the surface as it cooks.

2.  Remove the chicken pieces and allow to cool.  Pull the meat from the bones and discard the skin and bones.  Cut the meat into 12mm (1/2 in) cubes; set aside.

3.  Strain the chicken stock through a fine-mesh sieve.  Reserved the stock and vegetables; discard the cloves and the bay leaf.  Let the stock stand for a few minutes, then skin off any fat that accumulates at the top.

4.  Put the vegetables and 250ml (8fl oz) stock into a food processor or blender.  Blend until smooth consistency.  Heat the remaining stock in a large saucepan to boiling.  Stir in the vegetable puree and the remaining carrots.  Bring to a boil, then reduce heat to a simmer, cook uncovered for 30 minutes.
5.  In a small frying pan, heat the butter until it foams.  Stir the mushrooms and shallot into butter, and cook for 3 minutes.  Stir in the salt and the curry powder; cook over low heat for another 3 minutes.  Stir the mushrooms mixture into the chicken stock; simmer uncovered for 15 minutes.
6.  Add the chicken pieces, sherry and cream.  Heat until hot and steaming, about 3 minutes, over medium heat - but do not boil.  Ladle into serving bowls and garnish with the avocado slices.

From : Low-Carbo Cooking

Pulled Chicken Salad (Recipe)

Ingredients

1 small whole chicken, cooked rotisserie style

1 tbsp spring onions, chopped

1/2 tbsp parsley, chopped

1 1/2 tbsp celery, diced fine

1 tbsp capers, drained (or chopped stuffed olives)

1 tbsp mayonnaise

1 tbsp (or more) sour cream

Salt and freshly ground black pepper

2 whole lettuce leaves (optional)

Steps

1.  When the chicken is cool enough to handle, pull the meat from the bones and cut it into medium-size pieces.  Allow to cool completely.  Mix the chopped spring onion, parsley, celery, capers, mayonnaise and sour cream until combined.  Add the chicken and toss to coat evenly.  Add a pinch of salt and pepper, and adjust the amount of mayonnaise and sour cream to the desired consistency.  Serve chilled over a lettuce leaf.

From : Low-Carbo Cooking

Hard-Boiled Egg Salad (Recipe)

Ingredients

3 eggs, hard-boiled, peeled, cooled and chopped

1 tbsp chopped celery

1/2 spring onion, sliced

1/2 tbsp chopped fresh dill

2 tbsp mayonnaise

1/2 tsp Dijon mustard

Salt and freshly ground black pepper to taste

Steps

Mix all the ingredients together in a mixing bowl: stir just until combined.  Adjust the salt and pepper to taste.  Serve chilled.

From : Low-Carbo Cooking

Grilled Spicy Chicken Salad (Recipe)

Ingredients

1 tsp seasoned salt

1/4 tsp each: garlic powder, onion powder, dried thyme, dried oregano, ground black pepper, paprika and cayenne pepper

680g (1 lb 8oz) boneless, skinless chicken breasts

440g (15oz) mixed baby greens

Steps

1.  Mix all the seasoning ingredients in a small bowl to blend.  Trim off any excess fat on the chicken breasts, rinse under cold running water and pat dry with a paper towel.  Dust each side of the chicken breasts with the seasoning.

2.  Prepare a charcoal grill or preheat a grill to high.  Make sure the grill grate is clean and lightly oiled to prevent sticking.  Cook each side of the chicken for about 5 to 6 minutes, reducing heat or repositioning the chicken on the grill if too much charring is occurring.  (Be careful not to overcook chicken, as the colour from the spice mixture will bleed into the meat.)  Serve the warm chicken breasts over mixed baby greens with your choice of dressing.

From : Low-Carbo Cooking

Turnip Gratin With Onion And Thyme (Recipe)

Ingredients

2 medium or 3 small turnips, peeled and cut into thin discs

1 small onion, peeled and sliced 

1/2 tsp chopped fresh thyme 

Salt and freshly ground black pepper to taste

500ml (16fl oz) double cream

2 tbsp butter, plus extra for greasing

Chopped fresh parsley for garnish

Steps

1.  Preheat the oven to 180°C, 350°F, gas mark 4.

2.  Lightly butter a gratin dish.  Place half the turnip slices in the dish in an even layer.  Layer all of the onion slices on top, sprinkle with the thyme and salt and pepper, and then with the rest of the turnip slices.  Pour the cream over the top.  Dot the top with butter, and bake for about 45 to 55 minutes, until the gratin is cooked through and brown and bubbling on top.  To check that it is done, insert a thin-bladed knife into the centre of the gratin.  The blade should go in easily with minimal resistance.  Allow to stand for at least 10 minutes before serving.  Top with chopped parsley for added colour.

From : Low-Carbo Cooking