Low carb store: Strawberries and cream cake

This cake serves 8 and has 5.4 g of carb and 176 kcals a slice.

Ingredients

110g ground almonds

40 butter melted

50g inulin powder (or granulated sugar substitute)

2 eggs

1tsp vanilla extract

30mls double cream

100g strawberries

 

Method

Combine the ground almonds, melted butter, eggs and vanilla in a large bowl. Add the double cream and inulin. Chop the strawberries and add them to the mixture combining gently by hand. Pour into a buttered cake tin and bake in a pre-heated oven at 180 degrees for 18-20 minutes.

Robert Carrier’s Rare Roast Beef

Robert Carrier was a very popular television chef in the 80s. He was famous for ladling on butter, cream and booze onto anything on a plate and in due course fell out of favour with the fat police in the later stages of the 80s and into the 90s. Fortunately one of my flatmates bought me Carrier’s Quick Cook for a Christmas present in 1983 and I’ve used it ever since. As you know, we are not afraid to chuck fat or booze on our food and the lower the carbs in your diet, the more we encourage you to do so.

A few weeks ago I was visiting my son in Leeds and off we went for an outing to Harewood House. This elegant house is in amazing grounds landscaped by Capability Brown. It is a thought that this man laid out many Victorian gardens but never lived to see them attain their full glory.

The grounds include a gem of a second hand bookshop and there I purchased Robert Carrier’s New Great Dishes of the World.  I already have his original Great Dishes of the World and was thrilled to have more boozy, creamy, meaty recipes at my fingertips.

I am now going to describe the late, great, Robert’s method to get perfect, rare roast beef with minimum effort.  He insists that you must have at LEAST 2.5 kg of boned and rolled meat.  I bought  a stunningly expensive rib eye joint of this weight and having never had a disappointment in 34 years of cooking from Carrier’s books entrusted it to his experience.

This is what you do.

Take the meat out of the fridge at least 2 hours before cooking time and hide it from your cats.

Preheat the oven to 250 degrees centigrade or 500 Fahrenheit or gas 10 for at least 20 minutes ahead of time. The oven must be roasting hot.

Rub the joint with salt and pepper and spread it with dripping or butter. This could be about 4 tablespoons or so. Don’t skimp.

Put the meat on a rack in a roasting pan in the oven and cook for 5 minutes per 450g/lb and then switch OFF the oven BUT DON’T OPEN THE DOOR.

Leave it all on its own for two hours.

Touch the meat with your fingers. If it is warm take out and serve. If it is cool but the oven back on at 250 /500/10 for ten minutes or so to warm it before serving.

Enjoy!

 

 

 

Jovina cooks: Easy fish and vegetable foil parcels

Fish and Veggie Grilled Packets

Until I started cooking fish on the grill with this method, I never realized how delicious and moist the fish would taste.
4 servings
Ingredients
16 oz Mahi Mahi fish fillets, about 1/2 inch thick and cut into 4 equal pieces
8 extra-large shrimp, cleaned and peeled
4 large sea scallops
4 fresh thyme sprigs
4 garlic cloves, finely minced
1 small red onion, cut into eighths
2 bell peppers, each cut into 12 thin slices
12 grape tomatoes, cut in half
Paprika, salt and pepper
2 tablespoons chopped chives
Extra-virgin olive oil

 

Directions
Preheat grill to medium.
To make the packets: lay two 18-inch sheets of heavy-duty foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with olive oil cooking spray. Repeat with six more pieces of foil.
Divide the onions and bell pepper equally on bottom of the 4 pieces of heavy-duty foil.
Place a piece of fish on top. Sprinkle with salt and pepper, Add 2 shrimp and 1 scallop to each packet.
Sprinkle with salt and pepper.
Add tomatoes, garlic and chives to each packet.
Drizzle with olive oil.
Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food.
Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping.
Grill the packets until the fish is cooked through and the vegetables are just tender, about 15 minutes.
To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates. Serve with the lemon sauce.

Lemon Sauce
1 stick unsalted butter, at room temperature
2 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons lemon juice
Dash or two of hot sauce
Kosher salt and freshly ground black pepper to taste
Directions
Place all the ingredients in a small saucepan. Heat on the grill or on the stove. Serve with the fish packet.

Baba Ghanoush – Low Carb Recipes

a picture of aubergines on the Diabetes DietAubergines are fan-flippin-tastic done in a pizza oven. Cut the tops off, half them, score the skin and rub with olive or rapeseed oil, sprinkle with sea salt, wrap in foil and place in the heated oven for fifteen minutes.

Done! The best accompaniment to…well, anything if you love aubergines as much as I do. Traditional matches might be lamb steaks. Or you could wrap up some peppers too and make yourself a big bowl of garlic dip to go with them. Ooh, veggie heaven…

Alternatively, why not try some Baba Ghanoush? Ever heard this aubergine dip referred to as poor man’s caviar? If you’ve tasted the real thing, you’re within your rights to argue the supposed paupers’ option is the much better deal. What would you rather eat—a super silky, lemony-garlicky scented paste you can dip things in? (Fingers if you really must; we won’t judge.) Or fish eggs?

Here’s my version, with an alternative method if you don’t have a pizza oven.

Baba Ghanoush

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

  • 2 medium-sized aubergines
  • 2tbsp tahini paste
  • 4tbsp rapeseed or olive oil
  • 4tbsp fresh lemon juice
  • 1 onion
  • 2 cloves garlic
  • Salt and pepper

Slice the tops off the aubergines, half them lengthways, score the skin and rub with some of the oil. Wrap in foil.

Slice the onion in half too and wrap in foil.

Either cook in a pizza oven (about 250 degrees C) or place in an oven (180 degrees C). The vegetables will take about 15 minutes in the pizza oven. Unwrap from the foil and place in for a few more minutes to char them.

In the oven, allow about 30-40 minutes. You want the aubergines collapsing. Take the foil off for the last five minutes of cooking.

Scrape most of the aubergines from the skin, although you can keep a bit of it for extra smokiness. Place the aubergines, onions and garlic in a food processor with the rest of the oil, the lemon juice and the tahini. Whizz till smooth.

Taste and add salt and pepper as necessary.

The whole dish has about 45g carbs and 18g fibre.

 

Jovina cooks: A traditional French feast

Madame Saucourt’s Ratatouille
Hotel Mas des Serres in Saint Paul de Vence.
Source: Mediterranean Grains and Greens by Paula Wolfert

Ingredients
5 pounds eggplant
5 pounds zucchini
5 pounds sweet onion, peeled, halved, and thinly sliced
1 quart extra-virgin olive oil
2 tablespoons crushed garlic
2 tablespoons chopped fresh mixed herbs: rosemary, savory, peppermint, thyme, and celery
1 bay leaf
1/2 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups dry yet fruity white wine
2 pounds ripe red tomatoes, cored and seeded
5 pounds red bell peppers
A few drops of red wine vinegar
3 tablespoons chopped mixed herbs for garnish: basil, parsley, thyme
Directions
Stem and peel the eggplant. Cut the flesh into 1″ cubes and place them in a deep kettle filled with very salty water. Keep submerged with a non-corrodible plate for at least 1 hour
Stem and peel the zucchini. Cut the flesh into 1″ cubes and place in a deep colander. Toss the zucchini with salt and let stand 1/2 hour.
In a very large heavy skillet or heavy-bottomed roasting pan cook the chopped onions in 1/2 cup water and 1 cup olive oil until the onions are soft and golden, about 30 minutes. Add the garlic, chopped herbs, bay leaf, sugar, salt, pepper, and 1 cup of the wine. Cook over medium heat, stirring often, for 10 minutes.
Coarsely chop the tomatoes with their skins in the work bowl of a food processor. Add to the skillet and continue cooking at a simmer for 11/2 hours. Whenever the onion-tomato mixture starts to stick or burn, “deglaze” with a few tablespoons of water and scrape with a wooden spoon.
Grill the peppers; when cool, peel, stem, seed and cut into small pieces. Set aside.
Rinse and drain the eggplant and zucchini and lightly press dry with toweling.
Slowly heat the remaining 3 cups of olive oil in a wide pan or fryer until medium-hot. Add the zucchini in batches, and fry until golden on all sides. Transfer the zucchini with a slotted spoon to a colander set over a bowl to catch any excess oil. When all the zucchini has been fried, fry the eggplant in the same manner. From time to time return the drained oil in the bowl to the pan.
Spread the zucchini, eggplant, and peppers over the simmering onion-tomato mixture and pour in the remaining wine. Cover and cook at a simmer for 11/2 hours. From time to time remove the cover to help evaporate some of the liquid.
Place a colander over a large bowl and pour the contents of the skillet into it to drain. Stir carefully to avoid crushing the vegetables while trying to encourage any trapped oil and juices to drain. Quickly cool down the captured juices in order to remove as much oil as possible. If there is a lot of juice, boil it down until thick. Reserve all the frying oil and oil from the vegetables for another use. Pour the juices over the vegetables, taste for seasoning, add vinegar, and carefully stir to combine. Serve hot or cold. Sprinkle with fresh herbs.

Coquilles St-Jacques

Serves 6
Ingredients
8 oz. button mushrooms, minced
6 tablespoons unsalted butter
3 small shallots, minced
2 tablespoons minced parsley
1 tablespoons minced tarragon, plus 6 whole leaves, to garnish
Kosher salt and freshly ground black pepper, to taste
3/4 cup dry vermouth
1 bay leaf
6 large sea scallops
2 tablespoons flour
1/2 cup heavy cream
2/3 cup grated Gruyère
1/2 teaspoon fresh lemon juice
Directions
Heat mushrooms, 4 tablespoons butter, and 2⁄3 of the shallots in a 4-qt. saucepan over medium heat; cook until the mixture forms a loose paste, about 25 minutes. Stir the parsley and minced tarragon into the mushroom mixture; season with salt and pepper.
Divide mixture among 6 cleaned scallop shells or shallow gratin dishes. Bring remaining shallots, vermouth, bay leaf, salt, and 3⁄4 cup water to a boil in a 4-qt. saucepan over medium heat. Add scallops; cook until barely tender, about 2 minutes.
Remove scallops; place each over mushrooms in shells. Continue boiling cooking liquid until reduced to 1⁄2 cup, about 10 minutes; strain.
Heat broiler to high. Heat remaining butter in a 2-qt. saucepan over medium heat. Add flour; cook until smooth, about 2 minutes. Add reduced cooking liquid and cream; cook until thickened, about 8 minutes. Add cheese, juice, salt, and pepper; divide the sauce over scallops.
Broil until browned on top, about 3 minutes; garnish each with a tarragon leaf.

French Cassoulet
This hearty dish from southwestern France, known as a cassoulet, is a one-pot meal. A slow-simmered mix of beans, pork sausages, pork shoulder, pancetta and duck topped with a bread crumb crust , takes its name from the earthenware casserole in which it was traditionally made. My comment:You don’t need to use the breadcrumb crust.
Serves 6-8
Ingredients
1 lb. dried great northern beans
10 tablespoons duck fat or olive oil
16 cloves garlic, smashed
2 onions, chopped
2 carrots, chopped
2 large ham hocks
1 lb. pork shoulder, cut into 1″cubes
1⁄2 lb. pancetta, cubed
4 sprigs oregano
4 sprigs thyme
3 bay leaves
1 cup whole peeled canned tomatoes
1 cup white wine
2 cups chicken broth
4 duck legs
1 lb. pork sausages
2 cups bread crumbs (preferably not on a low carb diet!)
Directions
Soak the beans in a 4-qt. bowl in 7 1⁄2 cups water overnight.
Heat 2 tablespoons of duck fat in a 6-qt. pot over medium-high heat. Add half the garlic, onions, and carrots and cook until lightly browned, about 10 minutes. Add ham hocks along with beans and their water and boil. Reduce heat and simmer beans until tender, about 1 1⁄2 hours.
Transfer ham hocks to a plate; let cool. Pull off meat; discard skin, bone, and gristle. Chop meat; add to beans. Set aside.
Heat 2 tablespoons duck fat in a 5-qt. dutch oven over medium-high heat. Add pork and brown for 8 minutes. Add pancetta; cook for 5 minutes. Add remaining garlic, onions, and carrots; cook until lightly browned, about 10 minutes.
Tie together oregano, thyme, and bay leaves with twine; add to pan with tomatoes; cook until liquid thickens, 8–10 minutes. Add wine; reduce by half. Add broth; boil. Reduce heat to medium-low; cook, uncovered, until liquid has thickened, about 1 hour. Discard herbs; set dutch oven aside.
Sear the duck legs in 2 tablespoons duck fat in a 12″ skillet over medium-high heat for 8 minutes; transfer to a plate. Brown the sausages in the fat, about 8 minutes. Cut sausages into 1⁄2″ slices. Pull duck meat off bones. Discard fat and bones. Stir duck and sausages into pork stew.
Heat the oven to 300˚F. Mix beans and pork stew in a 4-qt. earthenware casserole. Cover with bread crumbs; drizzle with remaining duck fat.
Bake, uncovered, for 3 hours. Raise oven temperature to 500˚; cook the cassoulet until the crust is golden, about 5 minutes.

 

Homemadewithmess: Prawn courgetti with a red pepper sauce

courgettes spiralised
For the Red Pepper Sauce
1 red pepper – deseeded and roughly chopped
Splash olive oil
½ yellow pepper – deseeded and roughly chopped
165g cherry tomatoes – halved
2 cloves garlic – left whole
75ml red wine
Pinch sugar
1 tbsp tomato puree
150ml vegetable stock
For the courgetti
2 courgettes – spiralised
1 tbsp lemon juice
1 pinch sugar
To serve
1 red onion – finely sliced
Splash olive oil
200g raw king prawns
1 handful fresh basil
Parmesan shavings – to serve

Pre-heat the oven to 180’C
Toss the pepper in the olive oil and roast for 20 minutes
Add the tomatoes and garlic and cook for a further 20 minutes
Squeeze out the garlic from their skins and return to the dish. Stir in the red wine, sugar and tomato puree and cook for a final 10 minutes
Once cooked, blend the mixture together with the stock until smooth, and then push through a fine sieve to make even smoother.
Set-aside until ready to serve.
Spiralise your courgettes and then toss through the lemon juice and sugar and set aside.
Heat a large pan with a splash of oil and fry the onion until soft.
Add the sauce and once bubbling stir in the prawns
Cook through until the prawns have turned lovely and pink and then turn off the heat.
Fold in the courgetti and then plate up, sprinkling over your basil leaves and parmesan and enjoying with salad.

Nutritional Info:
Calories – 316
Fat – 9g
Carbs – 26g
Sugars – 15g
Protein – 28g

 

Jovina cooks Spanish: Gazpacho

Gazpacho_in_Mijas.jpg
This cold soup is delicious and refreshing—a perfect summertime starter.
Ingredients
1 clove garlic, roughly chopped
1/2 red onion, roughly chopped
1/2 red bell pepper, seeded and roughly chopped
1/2 green bell pepper, seeded and roughly chopped
1 cup peeled, seeded and roughly chopped cucumber
3 cups  good quality tomato juice
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

A few drops of Tabasco for added kick (optional)
Garnish: chopped cucumber, onion or bell pepper
Directions
Place all ingredients in a food processor or blender and process until smooth.
Chill in the refrigerator for twenty four hours for the best flavor.  Garnish with chopped vegetables, if desired.