Wednesday, 30 December 2015

Mince Meat Pies

Am I right thinking that after Christmas we all need a break from cakes, chocolate and desserts? I can confess that during festive season I definitely over indulged on lemon cheesecake and chocolate mousse. I was wondering what should be my first post after Christmas and I decided to make something savoury. I crave that kind of food much more at the moment than cakes! I came across these lovely pies on a great blog lowcarbisland. I made some alternations to the dough as I think it works slightly better this way. These pies make a delicious low carb lunch and they freeze well if you don’t fancy eating them all in one go :)

Ingredients (makes 6 pies):
  • 200g mince beef meat
  • 1 small onion (I used 60g)
  • 1 celery stick
  • 1 small carrot (about 100g)
  • 4 mushrooms
  • 1tbsp coconut oil
  • 1 tbsp tomato puree
  • Spices (black pepper, salt, paprika, splash of soya sauce,oregano,garlic chopped)

  • 150 ground almonds
  • 40g soy flour
  • 250g Mozzarella, grated
  • 100g cream cheese
  • 1 egg
  • ½ tsp salt
  • Pinch of black pepper

  • Finely dice carrots, celery stick, mushrooms and onions. Heat up the coconut oil and sauté vegetables together with mince meat. Add tomato pure, garlic and spices. Fry for a couple more minutes and set aside to cool down a bit.
  • Place mozzarella and cream cheese in a medium saucepan. Heat it up over a medium heat, string continuously, until its full liquid. Let it cool down slightly and add ground almonds, soya flour, the egg , salt and black pepper. Stir by hand to make dough.
  • Place the dough in the fridge for about an hour.
  • Preheat oven to 220C and prepare little bowl of water to dip your fingers in. It really helps to work the dough into shape.
  • Divide the dough into two portions, about 60/40 ratio. Take the larger part and divide into six equal balls. Push these small portions into a large muffin tin. It will be a bit tricky as the dough is a bit sticky, but you should be able to fully line the muffin cups.  Place in the oven and bake for about 10 minutes, until slightly browned. Remove from the oven and fill the pies with mince meat.
  • Divide the smaller portion of dough into six little balls. Place each ball on top of the pie and cover it, making sure the edges are stuck together. Bake for another 15 minutes until pies are golden brown. Let it cool down slightly before serving.

Enjoy :)

Nutritional values:

Per Pie

Monday, 21 December 2015

Creme Brulee

A classic French dessert which, surprisingly isn’t very difficult to make. Stir together few ingredients and voila! You have indulgent and very impressive dessert on your Christmas menu. The big bonus is, you can make in advance, so no frantic preparations while your guests are waiting at the table. There is one downside though. Traditional brullee is served with a crispy layer of caramelized sugar on top, and obviously, we can’t do that in low carb version. Instead, I decided to use some cherry sauce. Maybe it’s not a traditional version of crème brulee, but it tastes really nice , if not better than with sugary topping.

Ingredients (makes 3 portions):
  • 300 ml double cream
  • 4 egg yolks
  • 3 tbsp erythritol (powdered)
  • 1 tsp vanilla extract
Fruit sauce:
  • 100 g cherries/raspberries or strawberries (fresh or frozen)
  • 1 tbsp erythritol
  • Pinch of xanthan gum


Fruit sauce:
  • Place the fruits and erythritol in a small saucepan and cook for couple of minutes. Sprinkle the xanthan gum on top and mix well. Let it cool down completely and put in the fridge.
Cream brulee:
  • Preheat oven to 100C and prepare 3 ramekins.
  • In a small saucepan heat up cream with vanilla extract. Take off the heat just before it starts boiling. Let it cool down a bit.
  • Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy. 
  • Pour the cream into the beaten egg yolks, continuously stirring with a wire whisk.
  • Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it.
  • Pour into ramekins and bake for about 40 – 45min until the mixture is softly set. It should wobble a bit like a jelly in the middle. Don’t let them get too firm.
  • Remove the desserts from the oven and let them cool down. Refrigerate for a couple of hours.
  • Spoon about 1 tbsp of fruit sauce on top and serve.

Enjoy :)

Nutritional information:

1 portion
3.5 g
6.5 g
55 g

Recipe based on mojewypieki

Thursday, 17 December 2015

Dark chocolate with almonds

Not really a recipe, but just an idea how to spice up your favourite dark chocolate. I love it plain, but sometimes I look jealously on supermarket shelves, full of milk chocolates in endless variations. Its difficult to find anything that is not higher than 30g carbs, and still a bit more exciting and flavoursome. I decided to make my own then J Nothing difficult, but makes a massive difference. Just melt your favourite dark chocolate and pour it over some almonds or nuts.  Maybe pinch of chili or a bit of cinnamon would make an interesting addition too.

  • 100 g dark chocolate
  • About 100 g of nuts (avoid cashews as they are a bit higher in carbs)
  • Spices of your choice (sea salt, chili powder, cinnamon)

  • In a bowl, over simmering water, melt the chocolate.
  • Line a tray with the cling film.
  • In a medium bowl combine the nuts with the spices and melted chocolate. Spread the mixture evenly on the tray and let it cool down. Place in a fridge for about 30 mins and then carefully turn over and pill the cling film. Break into pieces and store in the air tight container. 

Enjoy :)

Nutritional values:
Im afraid you will have to do your own calculations:) It all depends what chocolate and nuts you use.

Sunday, 13 December 2015

Mince Pies

Can you imagine Christmas without mince pies? Well, you don’t have to now as there is solution to your festive cravings. Low carb pastry filled with aromatic low carb mincemeat. All covered with vanilla and brandy butter making your Christmas truly merry but still guilt free.
Recipe makes 6 pies, if you wish to make more, double or triple the ingredients. I used Erythritol as sugar substitute, but you can use any other sweetener of your choice (just remember to adjust carb count for it).

  • 50g fresh or frozen cranberries
  • 75g (its about ½ ) Bramley apple
  • 25g chopped walnuts
  • 1 tbsp. coconut oil
  • 1 tbsp. ground almond
  • 2 tbsp. erythritol (or any other sweetener of your choice)
  • 2 tbsp. brandy
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. orange zest
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • Pinch of ground cardamom
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • 100g ground almond
  • 15g coconut flour
  • 15g soy flour
  • 1tbsp arrowroot starch
  • ½ tsp xantam gum
  • 3 tbsp coconut oil (slightly warmed up)
  • 1 tbsp cold water
Brandy butter:
  • 50 g butter
  • 30g erythritol (powdered)
  • 1 tsp vanilla extract
  • 2 tbsp brandy

Mince meat
  • Place all the ingredients (apart from brandy) in a small sauce pan and cook on a low heat for about 10 minutes. Add brandy and stir well.
  • Mix all dry ingredients in a bowl. Add coconut oil and water and mix well. Form the dough into a ball and put in the fridge for 30 minutes.
  • Preheat oven to 180C/356 F.
  • Place the dough between 2 sheets of baking paper and roll out to about ½ cm circle.
  • Using 7cm /3 inches round cookie cutter (or a glass), cut out circles. You should have enough dough for 6 tartlets plus some dough for decorations.
  • Gently loosen circles of dough with an offset spatula and place in a mini muffin tin, shaping to fit the hole.
  • Prick the bottoms of pies with a fork and fill each shell with about 2 tsps of mincemeat. Decorate with leftover dough (I just cut out little circles using brandy bottle lid) and bake for about 20 minutes until pastry edges are golden brown,.
  • Let it cool down before removing from the tin.
Brandy butter
  • Beat butter with erythritol, vanilla extract and brandy until well combined and smooth. Dollop a tsp of brandy butter on each pie and serve.
Merry Christmas :)

Nutrition without brandy butter (using erythritol as sweetener). If you serve it with a tsp of brandy butter add about 70kcal and 8g of fat to each pie.

Per 1 mince pie

Please note that this carbohydrate count does not include the erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels.
Recipe based on alldayidreamaboutfood