Miracle Mayonnaise #lowcarb

Bowl containing home-made Miracle Mayonnaise
Home-made mayo mixed with chopped celery, red peppers and tomatoes.

Chums, I have a new recipe for you that will TRANSFORM your life.

A bold claim, I know, but this nifty trick will help you bash up a batch of home-made mayonnaise in less than 30 seconds. I have timed it. No more standing there trickling oil in drop by drop and curdling it when you slip up and pour too much oil in. No—this is foolproof.

Several weeks ago, I watched TV chef John Torode make this on Celebrity MasterChef. He was demonstrating how the contestants should make mayonnaise if they were to recreate his recipe in the time specified. The two celebrities trying the recipe out did not use his method, opting for the conventional mayonnaise method, but John’s way intrigued me. That couldn’t work, surely…?

Glory be. It does. Super, super easy. I love Hellman’s Mayonnaise but I am also queen of the home-made, and with mayonnaise you get to control the oil. Commercial brands use cheap vegetable oils. For my version, I used Cretan olive oil—a mild one as the extra virgin stuff is too strong for mayonnaise.

Here is the recipe. Try it. Be amazed.

Miracle Mayonnaise

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, easy to make mayonnaise you can use for salads, veggies, fish, ham and eggs.


You will need a stick blender and a tall, narrow vessel. I used a Pyrex jug.

Ingredients


1 large whole egg

250ml lighter olive oil, or a mix of olive and rapeseed oil

salt and pepper

1 tbsp lemon juice or apple cider vinegar

1tsp Dijon mustard

Directions

  1. Crack the egg into your vessel. Add the mustard and salt and pepper. Pour the oil on top.
  2. Push your blender down so it is on top of the egg. Press it on and whizz until you get a thick sauce.
  3. Add the lemon juice or vinegar, blend again and taste. Add more salt and pepper if necessary.
  4. Place in a sterilised jar and store in the fridge. It will last four or five days.

Please note: this recipe contains raw eggs. According to the NHS, in the UK vulnerable groups such as the elderly, infants, children and pregnant women can eat raw or lightly cooked eggs but they should be British Red Lion stamped, hen’s eggs and come from the UK.

 

 

 

 

Food 4 your mood: Crustless Quiche

Woah! Savour the goodness of Crustless Quiche! *Recipe Time*
by Ema Jones

We have made your dinner plans sorted with the easy recipes of Crustless Quiche. Binge on this low carb yumminess with the super easy recipe.
Get set go!
YIELDS:6 SERVINGS
TOTAL TIME: 40 MINS
Ingredients Required
1 tbsp. butter
8 oz. cremini mushrooms, thinly sliced
1 shallot, minced
2 c. loosely packed spinach
Kosher salt
Freshly ground black pepper
8 large eggs
1/4 c. whole milk
1/4 c. oil-packed sun-dried tomatoes, finely chopped
1/4 c. freshly grated Parmesan
Method to Prepare
Preheat oven to 375°. In a medium skillet over medium heat, melt butter.
Add mushrooms and let cook, undisturbed, for 2 minutes. Stir and continue to cook until mushrooms are tender and golden, 5 to 6 minutes.
Add shallot and cook until fragrant, 1 minute. Add spinach and cook until wilted, 1 minute more. Season with salt and pepper and remove from heat.
In a large bowl, whisk together eggs, milk, tomatoes, and Parmesan. Fold in the mushroom mixture and season again with salt and pepper. Pour into a 8″ to 9″ pie dish and bake until eggs are just set, 18 to 20 minutes.
Let cool 3 minutes before slicing and serving.

Yum Yum Yum!

My comment: This can also be a useful breakfast dish and many different vegetables can be used.

 

Jovina cooks Italian: Pork chops with Puttanesca sauce

Puttanesca Pork Chops
2 servings
Ingredients
2 boneless pork loin chops, each about ¾ inch thick
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1 tablespoon extra-virgin olive oil
4 cloves garlic, chopped
2 anchovy fillets, minced, or 1 teaspoon anchovy paste
1/2 teaspoon crushed red pepper flakes or more to taste
2 cups cherry or plum tomatoes, diced
1/4 cup pitted black olives
1 tablespoon capers, rinsed
1/4 cup dry white wine
! tablespoon chopped fresh oregano
¼ cup chopped fresh parsley
Directions
Sprinkle pork with salt and pepper. Heat the olive oil in a medium skillet over medium-high heat. Reduce heat to medium and add the pork. Cook, turning once until browned and an instant-read thermometer registers 140°F, about 8 minutes. Transfer to a plate and tent with foil to keep warm.

Add the wine and cook for one minute. Add the garlic and anchovies (or anchovy paste) to the pan. Cook, stirring, for 30 seconds. Add tomatoes, olives, capers, and crushed red pepper; cook, stirring, for 1 minute. Add the tomatoes and simmer until the tomatoes break down and the sauce is thickened, 2 to 4 minutes. Return the pork and any juices to the pan, turning to coat with the sauce. Top the pork with the sauce.

Lamb in almond sauce #low-carb

woman using a pestle and mortar

My husband bought me a new pestle and mortar this week—mainly because we are watching Celebrity MasterChef on the Beeb and every time I spot one of the stars pounding their garlic, I sigh and wish out loud that I had such a big one…

Cue the delivery of a weighty package. I crushed eight cloves of garlic in it at once to celebrate. Vampire-proofed to the max, what else could I do? How about a lamb curry where I roasted whole spices and then pounded them to dust?

This lamb curry in almond sauce is a recipe I adapted from the Spice Sisters Indian cookbook. The whole spices are cumin and fennel seeds, and cardamom, all of which will scent your kitchen beautifully as you roast them. Serve your curry with cauliflower rice or this low-carb naan bread. Normal rice and naan bread will keep the carb-lovers in your family happy.

Lamb in almond sauce

  • Servings: 4
  • Difficulty: easy
  • Print

  • 500g diced lamb
  • 1 large onion, chopped
  • 6 cloves garlic, crushed
  • 1tbsp grated ginger
  • 2-3 chillies, chopped
  • 1tbsp cumin seeds
  • 1tbsp fennel seeds
  • 6-8 cardamom pods, split and seeds removed
  • 1tbsp turmeric
  • 1tsp ground black pepper
  • 1tsp ground cinnamon
  • 1tbsp salt
  • 1tbsp garam masala
  • 200ml passata
  • 1tsp lemon juice
  • 4tsbp natural yoghurt
  • 2tbsp ground almonds mixed with 50ml water
  • 1tbsp rapeseed oil
  1. In a small pan, dry-fry the cumin, fennel and cardamom for a few minutes. Pound to a powder in a pestle and mortar. Heat the oil in a large saucepan and fry the meta in batches until it is browned. Remove with a slotted spoon and add the onions.
  2. Fry until translucent. Add all the other ingredients (except the lamb and the lemon juice) and bring to a simmer. Cook for ten minutes and then use a hand-held blender to make the sauce smooth.
  3. Add the lamb back in, pop on a lid and allow to gently simmer for 30 minutes. Add the lemon juice at the end.
  4. Allow 15g carbs per portion.

The golden rule with curry is it almost always tastes better the next day.

The natural low carb store: Cinnamon pinwheel biscuits


Biscuit Ingredients
200g almond flour
75g Inulin or a tablespoon of granulated sugar substitute
50g butter (soft but not melted)
1 medium egg
1 tsp vanilla extract
20ml double cream
Filling Ingredients
30g butter (soft but not melted)
1 tbsp cinnamon
½ tsp vanilla extract

Method:

Mix biscuit ingredients. Make into dough. Form into a square shape.

Roll out on silicon liner or parchment.

Mix filling ingredients. Spread on the dough.

Roll up tightly using the silicon paper.

Put in freezer for ten minutes or the fridge for 30 minutes.

Put the oven on to 180 degrees.

Take the dough out of the fridge/freezer and cut into slices.

Arrange these on a silicon sheet and bake for 12-18 minutes depending on thickness of dough slices.

Nice eaten warm.

Food 4 your mood: Breakfast banana bread and pancakes

Pancakes

Ingredients
1/2 c. almond flour
4 oz. cream cheese, softened
4 large eggs
1 tsp. lemon zest
Butter, for frying and serving
Method
— In a medium bowl, whisk together almond flour, cream cheese, eggs, and lemon zest until smooth.
— In a nonstick skillet over medium heat, melt 1 tablespoon butter. Pour in about 3 tablespoons batter and cook until golden, 2 minutes. Flip and cook 2 minutes more. Transfer to a plate and continue with the rest of the batter.
— Serve topped with butter.

Banana Bread

Ingredients
1/3 c. coconut flour
1/4 c. almond flour
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/4 c. coconut oil
1/4 c. smooth unsweetened almond butter
2 large ripe bananas, mashed
2 tbsp. agave syrup or 1 tbsp. granulated sugar substitute (optional)
1 tbsp. pure vanilla extract
2 large eggs
Method
— Preheat oven to 350° and line an 8″-x-5″ loaf pan with parchment paper. In a medium bowl, whisk to combine coconut flour, almond flour, cinnamon, baking powder, baking soda, and salt.
— In a large, microwave-safe bowl, combine coconut oil and almond butter. Microwave until coconut oil is melted and almond butter is more liquid, 10 seconds on high. Whisk in mashed bananas, agave, and vanilla, then whisk in eggs. Gently fold in dry ingredients until just combined.
— Pour batter into prepared pan and bake 40 to 45 minutes, until top is golden and a toothpick inserted into the center comes out clean. Let cool completely before slicing.

Healthy Low-Carb Recipes for Chilling and Grilling — Nourishing World Blog

Some party and outdoor recipe ideas for low-carb courtesy of the Nourishing World Blog.

With the Summer Party season about to get underway, I wanted to share some great keto-Friendly Summer recipes. My Daughter and I recently did another round of the 21-Day Detox and found a few new healthy recipe favorites. This Buffalo Wing Sauce is keto friendly, Paleo and Whole30 friendly. My daughter ate this almost every […]

via Healthy Low-Carb Recipes for Chilling and Grilling — Nourishing World Blog