I was trying to separate eggs for a recipe and managed to stuff it up. .. So what do you do with that egg you hadn’t planned on? Egg wrap!
This is easy as – just whisk up the egg (I added a little water but you can skip this) and pour into a frypan with a little butter. You don’t need to flip the egg as it is quite thin and will cook the whole way through. Flip out onto a plate when cooked and allow to cool.
I filled mine with cream cheese and smoked salmon, but you can fill it with whatever you want!
You could add some chopped chives to the egg mix or even add chopped herbs to the fillings.
Ah, Pinterest…. My newest addiction! It’s a wonderful resource full of stuff on any topic you may be interested in (or not!) Be warned, though, the hours will pass by without you noticing! I’ve had to carefully ration my Pinterest intake or else I would get nothing done…
Having said that, if you are looking for recipes, its the place to go. Just type in what you want and off you go… I came across this recipe for low carb crepes – these can be used as crepes, tortillas or even sliced into ribbons and substituted for pasta. They are grain free and low carb which means I can happily eat them without the resulting belly bubbles I get with wheat based recipes.
ALL PURPOSE CREPES
4 large eggs
A pinch of salt
2 tablespoons butter, melted
½ cup ricotta cheese
Add all ingredients into a blender, and pulse until well combined.
Add enough batter to a well greased, non-stick frypan, to form a thin crepe (make sure you tilt the frypan to coat the base evenly). Cook until you see the edges start to brown, and carefully flip over to cook the other side.
The original recipe calls for 2 tbsp of fake sugar (e.g swerve, stevia) but I can’t stand the taste of them, so just don’t bother. I usually use these as a savoury item, so its not needed.
I use quite a small frypan for this – which works quite well as I have a tiny little pie dish that they fit into perfectly. So far I’ve used the crepes to make mexican tortilla pie and the chicken and ricotta crepe stack in the pic below. Next up – lasagne!
I’ve also done ricotta crepe rolls – drizzled with just a little bit of fresh honey – delicious!!!
It’s winter time again and I love nothing better than a big bowl of hearty soup. This was one of those recipes that evolved as I made it. I didn’t actually set out to make soup, but that’s how it turned out and it was delicious!
mexican beef soup
1 brown onion, diced
1 stick celery, chopped
1 or 2 cloves garlic, crushed
1 chorizo sausage, sliced
500g beef mince
1 carrot, diced or grated
1 zucchini, diced
1 can diced tomatoes
1 teaspoon Mexican chilli powder
1 teaspoon turmeric
Brown onion and celery in a large frypan in some butter and/or olive oil until softened. Add garlic and cook for another minute or so. Add chorizo and mince and cook until mince is browned. Add carrots, zucchini, tomato and spices and stir to combine. Season with salt and pepper. Add enough water to cover and bring to the boil. Simmer for 20-30 minutes. You can adjust the amount of water to suit your soupy preference 🙂
I served this with grated cheese and a big dollop of sour cream!
My new quick go to sauce to go with vegies, or add some chicken for a quick meal! Decadent and delicious…
Spinach cream sauce
clove of garlic
Handful of spinach, chopped
Melt butter in a small frypan. Add the garlic and cook for about a minute until fragrant. Add spinach and cook until wilted. Add cream. Allow to cook for a couple of minutes until slightly reduced. Season to taste with salt and pepper.
I will sometimes add bacon and/or Parmesan cheese. Absolutely delish!
I’ve been following a low carb diet for a few months now and while I haven’t really missed bread all that much, I was missing my tortillas! I found this recipe which works really well. It’s got a different taste and texture but holds together really well, and also works pretty well as a pizza base. However, don’t try using it in tortilla pie or enchiladas etc… It kind of disintegrates during cooking!
Coconut flour tortillas
1/2 cup coconut flour
2 tablespoons psyllium husk
1/4 teaspoon salt
1/4 cup butter or coconut oil, softened
1 cup boiling water or stock
1/2 teaspoon Mexican spices, optional
in a medium sized bowl, stir together the coconut flour, psyllium husk, salt and spices. Add the butter or coconut oil. Stir and gradually add the boiling water – it will melt the butter. Combine until smooth. Divide dough into quarters and place one piece between 2 sheets of greased baking paper. Use a rolling pin to roll out to a thin circle shape. You can then cook these In a couple of different ways. My favourite is to cook it on a sandwich press. This flattens it out nicely and cooks evenly on both sides. You could also use a frying pan. I find this leaves you with a slightly thicker tortilla. Either way works well for me…
Keep tortillas in the freezer, as they don’t keep well. I find popping them under the sandwich press for about 30 seconds or so is enough to defrost them quickly and they cope well with being frozen.
I found this recipe on Facebook… It’s simple and delicious and smells absolutely divine! I’m a bit crook at the moment with a nasty head cold, and the garlic smell wafting through the house was just what I needed.
The recipe calls for chicken breasts. I used thighs instead as I find the breasts a bit dry for my taste. I think next time I will add a little chilli to the mix to zing it up.
Slow-cooked sweet garlic chicken
4-6 chicken breasts
1 cup firmly packed brown sugar
2/3 cup apple cider vinegar
1/4 cup lemon-lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
Freshly ground black pepper
2 tablespoons cornflour
2 tablespoons water
Spray slow cooker pan with oil. Place chicken in the base. Mix together the brown sugar, vinegar, soda, garlic, soy sauce and pepper. Pour over the chicken and cook on high for 4 hours or on low for 6-8 hours. Remove the chicken from the pan – it will fall apart! Pour the sauce into a saucepan and set heat to high. Combine the cornflour and water and mix into the sauce. Bring to the boil and boil for 3-4 mins until the mixture thickens and becomes glossy. Set aside for a couples of minutes then pour over the chicken. Serve with rice or noodles….
One of my favourite meals is risotto. It’s easy and versatile, and a great way to use up leftover meat and veg…
I used leftover roast lamb from the freezer and freshly roasted beetroots straight from dad’s garden. I diced the beetroots and roasted them with some olive oil, balsamic vinegar and mixed herbs. You can use the canned variety for convenience…
Roasted beetroot and lamb risotto
Olive oil and butter
1 cup arborio rice
1 onion, diced
2-3 cloves garlic, chopped finely
1 litre chicken stock (homemade if you’ve got it!), heated
Lamb and roasted beetroot
Heat the oil and butter in a large saucepan over medium heat. Add the onion and garlic and cook for a minute or so. Add the rice and cook, stirring until the rice starts to “pop”. Add roughly 1/3 cup of stock and mix through. Once most of this stock is absorbed, add more stock. Once all the stock has been added, add the beetroot and lamb and stir through. Add Parmesan cheese to your taste. I love lots! Serve with more Parmesan!
Winter is here… and it’s time for stews and casseroles!
This is a favourite of mine. Hubby and I both love lamb, and this is such a lovely easy recipe. I always use the slow cooker for this, and the longer it cooks for, the better it tastes! You can of course do this in the oven.
You can use any cut of lamb – I usually make this with the offcuts from a side of lamb (the ones you can’t do much else with) or the lamb shoulder chops. If your lamb is really fatty, you can skim the fat from the top once its cooked.
1.25kg lamb neck chops
1/2 cup plain flour
3 brown onions, chopped
1 kg potatoes, peeled and sliced
2 carrots, peeled and sliced
2 tablespoons tomato paste
3 cups boiling water
3 beef stock cubes, crumbled
1 cup chopped parsley
mint leaves, to serve
Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour. (At this point, I usually brown the chops in a frypan – this adds a lovely flavour to the stew, but is not necessary). Preheat oven to 130C. Place half the onions, potato and carrots in a large casserole dish. Top with half the chops. Place remaining vegetables and chops on top in layers. Whisk reserved flour, tomato paste, and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Stir in stock cubes and parsley. Pour mixture over vegies and lamb. Cover and cook for 4-5 hours. Sprinkle with mint to serve.
For the slow cooker – Place all vegetables in the slow cooker and top with the lamb before pouring over the stock mixture. Cook on HIGH for 2 hours before turning temp down to LOW. Cook for another 4-8 hours.
I had some leftover rice in the fridge and some vegies that needed to be used up….
Here’s what I came up with!
Mexican Chicken & Rice Pie
500g chicken mince
2 cloves garlic, crushed
2 spring onions, sliced
1 carrot, grated
1 zucchini, grated
1 small can corn kernels
Mexican chilli seasoning
1 can mexican-chilli beans
Grated tasty cheese
Cooked rice (about 1 ½ cups)
Frozen puff pastry, thawed
Brown the mince in a frypan. Add the garlic and cook until fragrant. Add the onion, carrot and zucchini and stir through. Add some mexican seasoning to your preferences and cook for a couple of minutes, stirring to mix through. Add the corn, beans and rice, and cook, stirring, until heated through. Place some grated cheese down the centre of the pastry sheet. Top with mince mixture and roll up to enclose. Place in a pre-heated oven at °200C for about 20mins until pastry is puffed and golden.
I would recommend allowing the mince mixture to cool down before placing onto the pastry – when I tried moving the pie to the oventray, we had a slight explosion of contents!!
This one’s an old favourite in my family. We call it “Dad’s” because he’s the one who makes it (he’s pretty darn good in the kitchen!), but he actually got the recipe out of a very old Woman’s Weekly cookbook.
This is a very filling soup – it’s a meal in itself…
Beef & tomato soup
1/2 cup uncooked rice
4 rashers bacon, diced
250g beef mince
2 beef stock cubes
1 onion, chopped
500g tomatoes, chopped
salt and pepper
Cook rice in 2 1/2 cups boiling salted water until tender. Do not drain. Saute meats together until browned, breaking up mince with a fork. Add to cooked rice with 2 cups of water. Mix well. Season with salt and pepper. Add stock cubes and onion and bring to the boil. Reduce heat, cover and simmer for 45mins. Add tomatoes and simmer for a further 15mins.
I often use a can of diced tomatoes instead of fresh – it tastes just as good and I always have canned tomatoes.
You can add small diced vegetables such as potato, sweet potato or others if you like.