LCHF Scotch Egg

I just love the runny egg yolk

Egg, I think it's one of the best ingredient in the world. It's such a fragile, simple thing but it contains wonderful characters. Back home in Malaysia, to make a simple dish special, all we need to do it's to add an egg to it. Add it into fried rice, it instantly give you a different dimension in texture and in taste. Add it into a bowl of hot soup noodle, the runny egg yolk just add so much flavour into that simple bowl of soup.

Eggs also act as rising agent in baking and binding agent in a lot of other cooking occasions.

Today though, I just want to make them the focus on my dinner table, the "star", the main in my dinner dish. ~ Scotch Egg


Scotch Egg
4 x soft boil egg
5 x sausages (I used herb flavoured sausages)
Milk for coating
1/2 cup almond meal
1 tsp paprika
1 tsp powder mustard
1 tsp salt
1 tsp pepper
1 Tbs dry oregano
1 Tbs dry basil

How to:
- Turn your oven on 200c
- Spay some oil onto a baking tray
- After eggs are boil for about 5min (If you like hard boil, cook it for 8-10min), pour out the hot water and put them in cold tap water
- Peel the eggs when they are cool enough to handle
- Take the sausage meat out from the casing (just cut casing along the side with a pair of scissors)
- Mix the rest of dry ingredient, almond meal; paprika, salt, pepper, oregano; basil together
- Now roll the meat from 1 sausage into a ball. Flatten it on you palm, wrap it around an egg
- Roll the sausage rolled egg in the milk and then roll it in the dry almond meal mixture
- Repeat until all the scotch eggs are form
- Bake scotch eggs in the oven for about 20 min

Formed scotch eggs ready for oven

Serve with your favourite salad and chutney

Note:
- Put the ready boiled eggs into cold water to cool the eggs right down for easy handling and avoid dark ring forming around the eggs
- You can substitute the dry herbs with fresh on
- You can use any type of sausage meat

LCHF Smoked Salmon Cream Cheese Muffins

As we are still on our LCHF diet, I am still constantly trying to make our menu more interesting. This one is by far one of my favourites recipe. It's derived from a basic almond meal muffin recipe where you can just let your imagination ran wild; add whatever condiments you like into it and make them yours!

This time round I have the match make in heaven ~ Smoked salmon and cream cheese. This is a classic combo in a lot of Swedish recipe. Since my BF is from Sweden, this is obviously made with him in mind (hoping to score some brownie points) 

 

Basic Almond Meal Muffin
1.5 cups almond meal
1/2 cup grounded flax seed/ linseed (it usually comes in whole seed, just grind it with a kitchen grinder)
2 tsp baking powder
pinch of salt
1/2 cup olive oil
3 eggs 



Smoke salmon & cream cheese muffin
100gm sliced smoked salmon(divided into 12 portions)
4 Tbs cream cheese


How to:
Combined all ingredients in basic almond meal muffin
Mix until combined
Line muffin trays with cups
Fill 2/3 of muffin cups with basic mixture
Put a portion of smoke salmon with 1 tsp of cream cheese
Cover filling with basic mixture. Fill it up to about 2/3 of muffin cups
Bake at 180c for about 20min

Note:
- You can add anything to the basic mix
- For a sweet variation, just add 1/3 cup of sweetener (or 16 drops if using liquid sweetener) & 1 cup of frozen berries (no thawing needed) into the mixture and fill the muffin cups to 2/3
- If you can't find flax seed/linseed, just use 2 cups almond meal instead

Almond Crisp

My LCHF version

 

 

This recipe adapted from My Little Space. It's simple to make, beautiful to look at & amazingly versatile. I made an original batch served them to the neighbour and they were gone in no time! 

 

When we begin our LCHF diet (we still are), I adapted some ingredients so we can enjoy them as well.

LCHF ingredients are in brackets.

The original Almond Crisps

Almond Crisp

90gm all purpose flour (90gm almond meal)

100gm sugar (6tbsp Splenda)

60gm butter, melted

2 egg whites (roughly about 70gm), lightly beaten

1/4 tsp almond essence ( I used vanilla essence)

some almond flakes

 

Cream

250ml double cream

1/4 tsp vanilla essence

1/4 tsp lemon juice

Method :

- combine flour, melted butter and beaten egg white together and mix well.

- keep the mixture cover and leave to rest for an hour.

- finally, drop a spoon of batter onto baking tray and spread mixture to a round 5-6cm diameter.

- Add vanilla essence and lemon juice to double cream and whipped till it reaches soft peak

 

 

Note: 

- This recipe makes only about 8-10 almond crisp. So if you would like to have just bite size, make the diameter of the cookies smaller

- I make them into mille- feuille like, layering the crisps in between double cream and berries 

LCHF Rapsberry creme de la creme

Side view of my layering creme de la creme. Don't they just look oh so yum!

Since we started our Low Carb High Fat (LCHF)LCHF diet, we have been looking high and low for something to satisfy our sweets craving.You cannot imagine how excited I was when I came across this one while watching Donna Hay "Fast, Fresh, Simple". I literally jumping up and down like a hyper kids who had just found the hidden Easter eggs!!!

Different topping: plain, fruits & nuts

Raspberry Jelly
300g raspberry (fresh or frozen)
6tbsp Splenda (75g caster sugar)

Cream de la Cream
420g Greek yogurt
250ml double cream
1tsp Splenda (2tbsp caster sugar)
1 tsp vanilla extract

Raspberry Cream de la Cream

How to:
Place respberries and sugar in a saucepan over high heat and simmer. Stir constantly in the beginning so the sugar does not burn at the bottom at the pan. One the mixture is thicken (almost like runny jam), remove from heat, cool and spoon mixture into 4 x 250ml glass/ dishes. Refrigerate until cold.

Raspberry Jelly. I left some whole to add texture

Whisk together the yogurt, cream, sugar and vanilla until thick or what they called soft peak and spoon over the cold raspberry jelly. (I layered mine on my 2nd attempt, they looked even more stunning!) Refrigerate until cold.














Note:
-I saved some jelly for the top so that I can get the raspberry flavour from the very first spoon. Besides, it looks pretty :)
- On my second attempt I layered the jelly and the creme. I also sprinkle some nuts in one and top with fresh raspberries on the other. You can let your imagination runs wild and replace the jelly with any other things like: - chocolate sauce, caramel topping, choc chips, nuts, sprinkles or just fresh fruits.
- I modified this recipe to suite our diet (using sweetener).
- They do taste better after at least 4 hours of chilling. Oh well, I am not know for my patient. These things are out within 20 min in my house.