Goats Cheese Rosemary Crackers – 2 Net Carbs
Published on July 13, 2017 at Shirley Yates low carb food blog.
These delicious goats cheese crackers are flavoured with fresh rosemary and make a great gluten free and low carb cracker to have alongside with a dip.
Servings: 12 Crackers
Author: Angela Coleby
1/2 cup (56g) coconut flour
1 teaspoon baking powder
4 tablespoons butter
2 tablespoons Rosemary, fresh
6oz (168g) Goats cheese.
Put all ingredients into a food processor and blitz until smooth.
Spoon the mixture onto a piece of parchment paper, then place another piece on top. Gently roll out the dough until about 1 cm thick.
Cut out with a cookie cutter or shape by hand.
Place onto a baking tray lined with parchment paper.
Bake for 18-20 minutes until firm and golden.
Allow to cool or place in the fridge overnight for best results.
Makes 12 crackers
Nutritional Info per cracker – 99 Calories, 8g Fat. 4g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs
9 Eggs (medium)
300g Dark Chocolate (minimum 72% cocoa)
150g Inulin Powder
70g Unsweetened Cocoa Powder
30ml Double Cream
1 tsp Vanilla Extract
(makes approx. 18 servings)
Pre-heat the oven to 140°C. Melt the chocolate in a heat proof bowl over hot water (bain-marie) then stir through the double cream. Whilst the chocolate is melting separate the egg yolks and egg whites into two bowls. Whip the whites to form soft peaks. Combine the egg yolks with the inulin very gently (do not mix). Add the melted chocolate mixture to the egg yolks then sift in the cocoa powder and add the vanilla and combine together. Fold in the egg whites. Pour into a large round spring form cake tin (buttered if non-stick or lined if not) and place in the oven for 40 minutes. Remove and allow to cool so the cake comes away from the sides of the tin slightly. Serve with berries and a dollop of cream!
3 lemon juices
1 liter water
A bunch of fresh mint leaves
½ tea spoon Stevia or sugar substitute to taste
Mix everything together. If you don’t have ice put the jar in the fridge. Enjoy!
My friend Marion says don’t plant mint in your garden. It is so easy to grow it will take over everything. Plant it in a pot and keep it on your patio.
This cake serves 8 and has 5.4 g of carb and 176 kcals a slice.
110g ground almonds
40 butter melted
50g inulin powder (or granulated sugar substitute)
1tsp vanilla extract
30mls double cream
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 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.
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.
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
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.
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
Place all the ingredients in a small saucepan. Heat on the grill or on the stove. Serve with the fish packet.
Aubergines 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.
- 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.