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<blockquote data-quote="WhitbyJet" data-source="post: 228087" data-attributes="member: 35964"><p><strong>More soups</strong></p><p></p><p>and a savoury muffin recipe - soups are true comfort foods. good ingredients, wholesome and nourishing. I often make soup in bigger quantity, they freeze really well.</p><p></p><p>Egg and cheese muffin with mushroom and thyme</p><p></p><p>Good for breakfast muffins or serve with soup.</p><p></p><p></p><p>This makes 14 muffins</p><p></p><p>150 to 200 g of chopped mushrooms</p><p></p><p>butter for frying</p><p></p><p>12 large eggs</p><p></p><p>2 cups grated cheese</p><p></p><p>2 tablespoons double cream</p><p></p><p>1 to 1 1 / 2 teaspoon dried thyme</p><p></p><p>1 / 2 teaspoon salt</p><p></p><p>1 / 2 teaspoon freshly ground black pepper</p><p></p><p>1 small teaspoon baking powder</p><p></p><p>Butter or oil for greasing</p><p></p><p></p><p>Preheat the oven to 190 ° C. Grease 14 muffin cups with oil or butter. Butter them really well or they will stick to the paper cases.</p><p>Fry the mushrooms in a little butter over low heat until the liquid has begun to dry up and mushrooms begin to turn brown. Set aside and let them cool.</p><p></p><p>Whisk together the eggs. Add remaining ingredients and mix well. Mix in the cooled mushrooms.</p><p></p><p>Divide the egg mixture into muffin tins. Put in the oven and cook for 35 minutes.</p><p></p><p>Let them stand and cool for 5 minutes before serving them.</p><p></p><p></p><p><a href="http://lchf-bloggen.blogspot.com/2011/03/egg-og-ostemuffins-med-sopp-og-timian.html" target="_blank">http://lchf-bloggen.blogspot.com/2011/0 ... imian.html</a></p><p>-------------------------------------------------------------------------------------------</p><p></p><p>Cream of mushroom soup</p><p></p><p>300-400 g mushrooms, or use any mixture of different types of mushrooms, eg chanterelle, etc, I sometimes use a pack of frozen field mushrooms.</p><p></p><p>1 onion, chopped</p><p></p><p>3 tablespoons butter</p><p></p><p>2 cups double cream</p><p></p><p>8 dl stock, made from stock cubes or bouillon</p><p></p><p>sea salt and pepper, freshly ground</p><p></p><p>splash of Worcestershire sauce</p><p></p><p>4 tablespoons sherry (optional)</p><p></p><p>Saute mushrooms and onions in butter on moderate heat. Add cream and simmer a few minutes on low heat. Add stock and simmer until the mushrooms are soft. Season with salt and pepper. Add sherry if using. Blend the soup using stick blender or food processor.</p><p>Serve the soup hot with sauteed strips of leeks, crispy fried bacon or sprinkle of oregano or chunks of fried mushrooms.</p><p></p><p>Here I have decorated the soup with some fresh oregano. As you may see, I was extra generous with the butter this time. The soup is not as photogenic as the butter will float on top. But good it is seriously good..</p><p></p><p><a href="http://lchf-bloggen.blogspot.com/2010/05/kremet-soppsuppe.html" target="_blank">http://lchf-bloggen.blogspot.com/2010/0 ... suppe.html</a></p><p>------------------------------------------------------------------------------------</p><p></p><p>Squash Soup with Curry</p><p></p><p>1 tablespoon butter</p><p>3 shallots - finely chopped</p><p>2 red or yellow peppers, chopped</p><p>900 g courgettes, sliced</p><p>4 1 / 2 cup chicken broth </p><p>1 tablespoon curry powder</p><p>1 1 / 2 cup sour cream</p><p>salt</p><p></p><p>Melt the butter in a large saucepan over medium heat. Fry the onion in the butter for a few minutes until it becomes see translucent and soft.</p><p>Add broth, courgettes, peppers and curry powder. Bring to a boil and simmer for about 25-30 minutes until the courgettes are tender.</p><p>Take the pan off the heat blend the soup smooth and creamy, you may leave a few green dots in there. Add the sour cream and heat gently. Do not let it boil</p><p>Season with spices.</p><p></p><p><a href="http://lchf-bloggen.blogspot.com/2010/01/squashsuppe-med-karri.html" target="_blank">http://lchf-bloggen.blogspot.com/2010/0 ... karri.html</a></p><p>--------------------------------------------------------------------------------------------------</p><p></p><p></p><p>Cabbage soup (Anyone here remember the cabbage soup diet? Enough to put you off cabbage for the rest of your life, hah? This soup is totally different and super healthy, quickly made)</p><p></p><p>½ head of cabbage</p><p></p><p>5 cups chicken broth </p><p></p><p>5 dl double cream</p><p></p><p>lemon juice</p><p></p><p>salt</p><p></p><p>cayenne pepper</p><p></p><p>Cut the cabbage into pieces, and put it in a pot with broth and cream. Bring to a boil and let cook until the cabbage is completely tender. It doesn’t take very long, I think about 10 – 15 minutes.</p><p></p><p>Blend the cabbage until smooth and season with lemon juice, salt and cayenne pepper.</p><p></p><p>The soup can, for example, served with fried cabbage and bacon bits as garrnish.. Or what about smoked salmon off cuts or shrimps?</p><p></p><p>Here the soup is served with a few prawns and sprinkled with parsley and cayenne.</p><p></p><p><a href="http://lchf-bloggen.blogspot.com/2011/05/kalsuppe.html" target="_blank">http://lchf-bloggen.blogspot.com/2011/05/kalsuppe.html</a></p><p></p><p>-------------------------------------------------------------------------------------------------------------</p><p></p><p>Mexican meatball soup with coriander</p><p></p><p>This is a Mexican meatball soup with lots of coriander. The soup is not very hot. If you want it a bit more fiery, you can add a jalapeno pepper, finely chopped and deseeded to the soup.</p><p></p><p>3 tablespoons butter or oil</p><p></p><p>1 chopped onion</p><p></p><p>2 garlic cloves - chopped</p><p></p><p>2 bay leaves</p><p></p><p>1 liter of stock made from stock cubes or bouillon powder</p><p>1 can chopped tomatoes</p><p></p><p>1 / 2 cup taco salsa (hot or medium)</p><p></p><p>1 / 2 bunch coriander - finely chopped</p><p></p><p></p><p>meatballs:</p><p></p><p>1 cup cream</p><p></p><p>1 / 2 tablespoon fibrehusk or freshly ground flaxseeds</p><p></p><p>1 egg</p><p></p><p>300 g minced beef</p><p></p><p>300 g minced pork</p><p></p><p>1 / 2 bunch finely chopped coriander</p><p></p><p>1 / 2 finely chopped onions</p><p></p><p>2 cloves garlic - finely chopped</p><p></p><p>1 / 2 - 1 teaspoon salt</p><p></p><p>1 / 2 - 1 teaspoon pepper</p><p></p><p>1 tsp ground cumin</p><p></p><p>Heat oil in a large saucepan. Fry the garlic, onion and bay leaf until the onion is translucent and soft.</p><p></p><p>Add the stock, chopped tomatoes, salsa and chopped coriander and bring to a boil. Simmer for approx. 15 minutes, while you make the meatballs.</p><p></p><p>Whisk together eggs, cream and fiber husks or flaxseeds in a bowl. Let sit for a few minutes. Add all other ingredients for meatballs and mix well. Stir until the dough starts to get a little sticky.</p><p></p><p>Shape mixture into little balls. Drop them into the soup and simmer gently in the soup for approx. 20 minutes.</p><p></p><p>Season soup with salt, and possibly more salsa if you want the soup hotter. You may wish to readjust seasoning just before end of cooking time.</p><p></p><p><a href="http://lchf-bloggen.blogspot.com/2011/05/meksikansk-kjttbollesuppe-med-koriander.html" target="_blank">http://lchf-bloggen.blogspot.com/2011/0 ... ander.html</a></p></blockquote><p></p>
[QUOTE="WhitbyJet, post: 228087, member: 35964"] [b]More soups[/b] and a savoury muffin recipe - soups are true comfort foods. good ingredients, wholesome and nourishing. I often make soup in bigger quantity, they freeze really well. Egg and cheese muffin with mushroom and thyme Good for breakfast muffins or serve with soup. This makes 14 muffins 150 to 200 g of chopped mushrooms butter for frying 12 large eggs 2 cups grated cheese 2 tablespoons double cream 1 to 1 1 / 2 teaspoon dried thyme 1 / 2 teaspoon salt 1 / 2 teaspoon freshly ground black pepper 1 small teaspoon baking powder Butter or oil for greasing Preheat the oven to 190 ° C. Grease 14 muffin cups with oil or butter. Butter them really well or they will stick to the paper cases. Fry the mushrooms in a little butter over low heat until the liquid has begun to dry up and mushrooms begin to turn brown. Set aside and let them cool. Whisk together the eggs. Add remaining ingredients and mix well. Mix in the cooled mushrooms. Divide the egg mixture into muffin tins. Put in the oven and cook for 35 minutes. Let them stand and cool for 5 minutes before serving them. [url=http://lchf-bloggen.blogspot.com/2011/03/egg-og-ostemuffins-med-sopp-og-timian.html]http://lchf-bloggen.blogspot.com/2011/0 ... imian.html[/url] ------------------------------------------------------------------------------------------- Cream of mushroom soup 300-400 g mushrooms, or use any mixture of different types of mushrooms, eg chanterelle, etc, I sometimes use a pack of frozen field mushrooms. 1 onion, chopped 3 tablespoons butter 2 cups double cream 8 dl stock, made from stock cubes or bouillon sea salt and pepper, freshly ground splash of Worcestershire sauce 4 tablespoons sherry (optional) Saute mushrooms and onions in butter on moderate heat. Add cream and simmer a few minutes on low heat. Add stock and simmer until the mushrooms are soft. Season with salt and pepper. Add sherry if using. Blend the soup using stick blender or food processor. Serve the soup hot with sauteed strips of leeks, crispy fried bacon or sprinkle of oregano or chunks of fried mushrooms. Here I have decorated the soup with some fresh oregano. As you may see, I was extra generous with the butter this time. The soup is not as photogenic as the butter will float on top. But good it is seriously good.. [url=http://lchf-bloggen.blogspot.com/2010/05/kremet-soppsuppe.html]http://lchf-bloggen.blogspot.com/2010/0 ... suppe.html[/url] ------------------------------------------------------------------------------------ Squash Soup with Curry 1 tablespoon butter 3 shallots - finely chopped 2 red or yellow peppers, chopped 900 g courgettes, sliced 4 1 / 2 cup chicken broth 1 tablespoon curry powder 1 1 / 2 cup sour cream salt Melt the butter in a large saucepan over medium heat. Fry the onion in the butter for a few minutes until it becomes see translucent and soft. Add broth, courgettes, peppers and curry powder. Bring to a boil and simmer for about 25-30 minutes until the courgettes are tender. Take the pan off the heat blend the soup smooth and creamy, you may leave a few green dots in there. Add the sour cream and heat gently. Do not let it boil Season with spices. [url=http://lchf-bloggen.blogspot.com/2010/01/squashsuppe-med-karri.html]http://lchf-bloggen.blogspot.com/2010/0 ... karri.html[/url] -------------------------------------------------------------------------------------------------- Cabbage soup (Anyone here remember the cabbage soup diet? Enough to put you off cabbage for the rest of your life, hah? This soup is totally different and super healthy, quickly made) ½ head of cabbage 5 cups chicken broth 5 dl double cream lemon juice salt cayenne pepper Cut the cabbage into pieces, and put it in a pot with broth and cream. Bring to a boil and let cook until the cabbage is completely tender. It doesn’t take very long, I think about 10 – 15 minutes. Blend the cabbage until smooth and season with lemon juice, salt and cayenne pepper. The soup can, for example, served with fried cabbage and bacon bits as garrnish.. Or what about smoked salmon off cuts or shrimps? Here the soup is served with a few prawns and sprinkled with parsley and cayenne. [url=http://lchf-bloggen.blogspot.com/2011/05/kalsuppe.html]http://lchf-bloggen.blogspot.com/2011/05/kalsuppe.html[/url] ------------------------------------------------------------------------------------------------------------- Mexican meatball soup with coriander This is a Mexican meatball soup with lots of coriander. The soup is not very hot. If you want it a bit more fiery, you can add a jalapeno pepper, finely chopped and deseeded to the soup. 3 tablespoons butter or oil 1 chopped onion 2 garlic cloves - chopped 2 bay leaves 1 liter of stock made from stock cubes or bouillon powder 1 can chopped tomatoes 1 / 2 cup taco salsa (hot or medium) 1 / 2 bunch coriander - finely chopped meatballs: 1 cup cream 1 / 2 tablespoon fibrehusk or freshly ground flaxseeds 1 egg 300 g minced beef 300 g minced pork 1 / 2 bunch finely chopped coriander 1 / 2 finely chopped onions 2 cloves garlic - finely chopped 1 / 2 - 1 teaspoon salt 1 / 2 - 1 teaspoon pepper 1 tsp ground cumin Heat oil in a large saucepan. Fry the garlic, onion and bay leaf until the onion is translucent and soft. Add the stock, chopped tomatoes, salsa and chopped coriander and bring to a boil. Simmer for approx. 15 minutes, while you make the meatballs. Whisk together eggs, cream and fiber husks or flaxseeds in a bowl. Let sit for a few minutes. Add all other ingredients for meatballs and mix well. Stir until the dough starts to get a little sticky. Shape mixture into little balls. Drop them into the soup and simmer gently in the soup for approx. 20 minutes. Season soup with salt, and possibly more salsa if you want the soup hotter. You may wish to readjust seasoning just before end of cooking time. [url=http://lchf-bloggen.blogspot.com/2011/05/meksikansk-kjttbollesuppe-med-koriander.html]http://lchf-bloggen.blogspot.com/2011/0 ... ander.html[/url] [/QUOTE]
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