Okay, so these aren’t proper pies. But if I call them pizzas, you’ll think I’m obsessed. And ‘stuffed mushrooms’ just makes me think of 1970s dinner parties. So pies it is. Continue reading Baked mushroom and chorizo ‘pies’
I’ve discovered that this classic asparagus appetiser works equally well with tenderstem broccoli. Garlicky mayonnaise would be wonderful. Or even the Delicious Aubergine Dip.
- 200g tenderstem broccoli spears
- 100g parma ham slices
- Wrap each stem with a slice of parma ham.
- Bake in the oven for around 10 minutes at 180 deg C.
If you have been low-carbing for even a few weeks, you will no doubt be aware of the many talents possessed by the cauliflower. A pizza crust is one of them. What it lacks in crispiness, it makes up for in tastiness. Not a bad swap in my book.
- 140g grated cauliflower
- 15g parmesan cheese
- 1 tbs soy flour
- 1 tsp Dijon mustard
- 1/2 tsp garlic salt
- 1/2 beaten egg
- 1 tsp pesto
- 30g chorizo or cooked bacon, chopped
- 30g courgette, sliced thinly
- 45g cheddar cheese, grated
- Steam the grated cauliflower until soft. Cool for 5 minutes then use a clean teatowel or a piece of muslin to wring out the excess water.
- Mix with the parmesan, the soy flour, the mustard, the garlic salt and the egg.
- Line a baking sheet with foil and brush with groundnut oil.
- Use your hands to create a pizza base shape with the dough (it will be quite wet) on the baking sheet.
- Bake at 220 deg C for 10-15 minutes until slightly brown at the edges.
- Sprinkle the remaining ingredients on the top of the base and return to the oven for 10 minutes.
- Allow to cool for a few minutes before attempting to remove the pizza from the foil - it is more delicate than the standard wheat flour base!
The addition of some crunchy vegetable sticks and a big dollop of mayonnaise would make for a perfect TV movie night on the sofa.
- 360g chicken breasts (2 breasts)
- 2 tbp rapeseed oil
- 30g ground almonds
- 20g grated parmesan
- 1/2 tsp jerk chicken seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp ground ginger
- 1/4 tsp garlic salt
- 1/4 cumin
- Slice the chicken into long strips, around the size of your thumb.
- Coat liberally in the oil.
- Mix the dry ingredients together in a large bowl and then toss the chicken into it, making sure each strip is completely covered.
- Bake for 25 minutes at 190 deg C on a baking sheet which has been well oiled.
- Deep frying these goujons would give you a crispier coating but the ground almonds will burn quickly if you don't keep an eye on them.
The brazil nut buttery base is so delicious you could eat this on its own. You can make these as sweet as you like by adding more stevia/raspberries.
- 150g brazil nuts, blitzed to form "breadcrumbs"
- 35g melted salted butter
- 1/2 beaten egg
- 150g mascarpone or other soft cheese
- 50g double cream
- 40g raspberries
- 5g stevia
- Mix the egg, nuts and butter and pat into the base of a greased, lined tin.
- Bake for 20 minutes at 180 deg C and then allow to cool.
- Use an electric whisk to mix all the other ingredients. Taste before adding additional sweetener if needed.
- Spread the cream mixture onto the base and chill in the fridge.
These take virtually no preparation and minutes to cook. They also taste amazing.
Therefore, I pronounce these mini aubergine pizzas the perfect after-pub snack.
- 100g aubergine, sliced into four rounds
- 2 tsp pesto
- 2 sliced mushrooms
- 50g cheddar cheese
- 50g tinned anchovies
- Spread the pesto onto each slice of aubergine.
- Arrange the other ingredients on top, finishing with the cheese.
- Pop in the oven at 180 deg C for 10 mins.
Comfort food. You’ll need a tartan blanket and a log fire to get the full effect.
- 130g butter, melted and cooled
- 60g cocoa powder
- 1/2 tsp baking powder
- 6 eggs
- 3 tsp vanilla extract
- 120g cream cheese
- 20g soy flour
- 7.5g Stevia
- Whisk all the ingredients together really well.
- Bake in a baking tin, buttered and lined with greaseproof paper. My tin is 17x26cm.
- Bake for 20 mins at 180 deg C.
- Cool and slice into 12.
- These freeze really well and are actually better eaten the following day. You can make them without the soy flour, but they have more the texture of a chocolate baked cheesecake.
- If you are new to low-carbing, you may prefer your brownies a bit sweeter and will need to add more Stevia. If you like really bitter chocolate, 7.5g may be enough.
A buttery breakfast base. Continue reading Nutmeg pancakes
I feel healthier just looking at this picture. A spa break at Champneys would not go amiss, here.
Enjoy for breakfast from your pool-side patio (the English country house).