Cheesy Garlic Cream Mushrooms

Ok... if you thought yesterday’s experiment was good, this will knock your socks off! I’m sat here in a food coma after diving face first into this pile of wonderfulness. 

Here’s how to make your own bowl of edible heaven:

Take a punnet of mushrooms and quarter them. Fry them in a good glug of Olive oil for a few minutes until they start to brown. Stir through a tbsp of butter and fry for another minute or two, then transfer them to an oven proof bowl, using a slotted spoon so that the water from the mushrooms (if any) is left behind. 

Drizzle with double cream, sprinkle with parsley and garlic powder and season with salt and pepper, before adding your cheese (I used sliced Gouda, Emmental & Red Leicester,  but you can use whatever). Whack the bowl into the oven for 6-8 mins, remove and dig in. Don’t forget to have a tissue on hand in case you start to cry like a little girl...

Honestly it’s THAT good.

Cheesy Garlic Roasted Sprouts

Today’s experiment; creamy cheese garlic roasted sprouts! I just felt if I ate another egg today, I may start screaming and never stop... 

Here’s what I did, if you want to try it yourself:

Halve the sprouts and fry them in a pan with a good glug of olive oil, until they start to brown.

Add a few shakes of garlic powder and a knob of butter; stir to coat and then pour into an ovenproof bowl. Roast in the oven for 7-8 minutes, remove and season with salt & pepper. 

Drizzle with a little double cream, cover with cheese (I used sliced gouda and grated Red Leicester, but anything would probably work) then return to the oven for 5-6 minutes.

Empty the glorious bowl of bubbly lushness onto a plate and go at it like a whirling dervish... 

I’m so happy right now! **pats full tummy**

Keto New York Cheesecake

This is a keto friendly version of a classic baked cheesecake, without the base. If you are not doing strict keto, or have allotted some of your carbohydrate allowance just for this, feel free to make your cheesecake base first, then use this recipe to top it! (as you can see, that is what I have done).

Ingredients
675g cream cheese (softened)

5 tbsp unsalted butter (softened)

1 cup powdered Erythritol

3 large eggs (room temperature)

150ml sour cream (room temperature)

zest of 1 lemon

1 1/2 tsp vanilla extract

Instructions

Preheat the oven to 150c. Take a 9-inch springform pan and line with greased parchment. Wrap the pan with aluminium foil covering the bottom and up the sides, making sure at least one layer completely covers from one side to the other as it needs to watertight. 

In a large bowl, beat together the cream cheese and butter until smooth, then add the erythritol and combine. One at a time, beat in the eggs, making sure each one is fully mixed in before moving to the next.

Add the sour cream, vanilla extract and lemon zest, then beat again until the all the ingredients are well combined and the mixture is smooth. Pour into the pan and smooth over for a nice finish.

Place the pan inside a large roasting tray that has sides high enough to hold water half way up the cheesecake tin. Pour boiling water into the tray so that it covers the bottom half of the tin, set it in the oven and bake for 80 minutes.

Once removed from the oven, allow to cool to room temperature. Take a sharp knife and run it around the edge of the cake to loosen it from the pan then release the sides of the springform. 
Refrigerate for 4 hours before serving, if you can wait that long!

Kat’s Italian inspired zoodles.

INGREDIENTS:
2 medium zucchini
150g mushrooms
handful of spinach
a good glug of olive oil (I use chilli infused)
100g mascarpone
1-2 tbsp green pesto (as you prefer)
salt & pepper (to taste)
sriracha (optional)

METHOD:
Top and tail the zucchini, then chop into zoodles. You can also slice them like ribbons with a peeler or mandolin; whatever floats your boat.

Into a large pan, add the oil and zoodles and let them fry over a medium heat. While you’re sweating off the liquid, chop your mushrooms and thinly slice your spinach. 

Once the excess moisture has left the zucchini and they start to brown, add the mushrooms, spinach and garlic powder, then season with salt and pepper. 

Once the mushrooms are sufficiently cooked, add in the mascarpone and pesto, then stir until the sauce has warmed through and the zoodles are coated thoroughly.

Slam onto a plate (if you haven’t already eaten them out of the pan) and season if required. I like to drizzle mine with sriracha, but it tastes equally good without... I just love chilli. If you do this, be mindful of the carb content of your sriracha sauce as it does have a small amount of sugar in it.

KETO-NOMS! 

90 Second Keto Bread

Today, I made keto bread! I’m sure most of you seasoned keto-ers already know about the 90 second bread recipe, but it was news to me! 😍 Cheese and coleslaw butty for tea. Magic 💫

For fellow newbs, here’s what to do:

Ingredients:

1 egg

1 tbsp oil/butter (I used chilli oil!)

3 tbsp ground almonds

1/2 tsp baking powder

Method:

Mix all the ingredients and pour into a little microwaveable bowl (grease it first). Put it in the microwave for 90 seconds and that’s it! slice it across the middle, stuff with goodies and chomp. 😎