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fullasanegg.org



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Titlefull as an egg: a home cooking food blog

Length: 40, Words: 9
Description a blog containing recipes and ideas for how to cook, bake and make food at home.

Length: 80, Words: 16
Keywords food, baking, cooking, cook, eating
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chilli chocolate black bean brownies
ale-braised ox cheek with mash, red cabbage and english mustard clotted cream
mint, pistachio and courgette polpette
ginger salmon with overnight beetroot pickle
pistachio, courgette and lemon cake (reduced sugar low carb version)
courgetti and meatballs
arctic roll
sticky pork belly with green papaya and carrot salad
nigella’s marshmallow rice krispie squares
brooklyn blackout cake
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- http://fullasanegg.org/
about http://fullasanegg.org/about/
- http://fullasanegg.org/2016/11/05/chilli-chocolate-black-bean-brownies/
chilli chocolate black bean brownies http://fullasanegg.org/2016/11/05/chilli-chocolate-black-bean-brownies/
http://fullasanegg.org/2016/11/05/chilli-chocolate-black-bean-brownies/
kim http://fullasanegg.org/author/kimberleystouthotmail-com/
leave a comment http://fullasanegg.org/2016/11/05/chilli-chocolate-black-bean-brownies/#respond
- http://fullasanegg.org/2016/11/05/chilli-chocolate-black-bean-brownies/black-bean-brownies/
- http://fullasanegg.org/2016/11/05/chilli-chocolate-black-bean-brownies/low-carb-brownies/
- http://fullasanegg.org/2016/11/05/chilli-chocolate-black-bean-brownies/chocolate-black-bean-cake/
- http://fullasanegg.org/2016/11/05/chilli-chocolate-black-bean-brownies/brownuies-black-beans/
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http://fullasanegg.org/2016/11/05/chilli-chocolate-black-bean-brownies/
- http://fullasanegg.org/2016/10/31/ale-braised-ox-cheek-with-mash-red-cabbage-and-english-mustard-clotted-cream/
ale-braised ox cheek with mash, red cabbage and english mustard clotted cream http://fullasanegg.org/2016/10/31/ale-braised-ox-cheek-with-mash-red-cabbage-and-english-mustard-clotted-cream/
http://fullasanegg.org/2016/10/31/ale-braised-ox-cheek-with-mash-red-cabbage-and-english-mustard-clotted-cream/
kim http://fullasanegg.org/author/kimberleystouthotmail-com/
leave a comment http://fullasanegg.org/2016/10/31/ale-braised-ox-cheek-with-mash-red-cabbage-and-english-mustard-clotted-cream/#respond
this one http://www.olivemagazine.com/recipes/meat-and-poultry/spitfire-braised-ox-cheek-with-mash-red-cabbage-and-english-mustard-clotted-cream/
- http://fullasanegg.org/2016/10/31/ale-braised-ox-cheek-with-mash-red-cabbage-and-english-mustard-clotted-cream/beer-braised-ox-cheek/
- http://fullasanegg.org/2016/10/31/ale-braised-ox-cheek-with-mash-red-cabbage-and-english-mustard-clotted-cream/braised-ox-cheek/
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http://fullasanegg.org/2016/10/31/ale-braised-ox-cheek-with-mash-red-cabbage-and-english-mustard-clotted-cream/
- http://fullasanegg.org/2016/10/18/mint-pistachio-and-courgette-polpette/
mint, pistachio and courgette polpette http://fullasanegg.org/2016/10/18/mint-pistachio-and-courgette-polpette/
http://fullasanegg.org/2016/10/18/mint-pistachio-and-courgette-polpette/
kim http://fullasanegg.org/author/kimberleystouthotmail-com/
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- http://fullasanegg.org/2016/10/18/mint-pistachio-and-courgette-polpette/vegetarian-meatballs/
- http://fullasanegg.org/2016/10/18/mint-pistachio-and-courgette-polpette/mint-pistachio-courgette-polpette-with-pistachio-pesto/
- http://fullasanegg.org/2016/10/18/mint-pistachio-and-courgette-polpette/vegetarian-balls-with-pistachio-pesto/
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http://fullasanegg.org/2016/10/18/mint-pistachio-and-courgette-polpette/?share=twitter
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http://fullasanegg.org/2016/10/18/mint-pistachio-and-courgette-polpette/
- http://fullasanegg.org/2016/10/06/ginger-salmon-with-overnight-beetroot-pickle/
ginger salmon with overnight beetroot pickle http://fullasanegg.org/2016/10/06/ginger-salmon-with-overnight-beetroot-pickle/
http://fullasanegg.org/2016/10/06/ginger-salmon-with-overnight-beetroot-pickle/
kim http://fullasanegg.org/author/kimberleystouthotmail-com/
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- http://fullasanegg.org/2016/10/06/ginger-salmon-with-overnight-beetroot-pickle/ginger-salmon/
- http://fullasanegg.org/2016/10/06/ginger-salmon-with-overnight-beetroot-pickle/ginger-salmon-with-beetroot-pickle/
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http://fullasanegg.org/2016/10/06/ginger-salmon-with-overnight-beetroot-pickle/
- http://fullasanegg.org/2016/10/03/pistachio-courgette-and-lemon-cake-reduced-sugar-low-carb-version/
pistachio, courgette and lemon cake (reduced sugar low carb version) http://fullasanegg.org/2016/10/03/pistachio-courgette-and-lemon-cake-reduced-sugar-low-carb-version/
http://fullasanegg.org/2016/10/03/pistachio-courgette-and-lemon-cake-reduced-sugar-low-carb-version/
kim http://fullasanegg.org/author/kimberleystouthotmail-com/
leave a comment http://fullasanegg.org/2016/10/03/pistachio-courgette-and-lemon-cake-reduced-sugar-low-carb-version/#respond
- http://fullasanegg.org/2016/10/03/pistachio-courgette-and-lemon-cake-reduced-sugar-low-carb-version/courgette-cake/
- http://fullasanegg.org/2016/10/03/pistachio-courgette-and-lemon-cake-reduced-sugar-low-carb-version/courgette-lemon-pistachio-cake/
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http://fullasanegg.org/2016/10/03/pistachio-courgette-and-lemon-cake-reduced-sugar-low-carb-version/
- http://fullasanegg.org/2016/09/25/courgetti-and-meatballs/
courgetti and meatballs http://fullasanegg.org/2016/09/25/courgetti-and-meatballs/
http://fullasanegg.org/2016/09/25/courgetti-and-meatballs/
kim http://fullasanegg.org/author/kimberleystouthotmail-com/
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http://fullasanegg.org/2016/09/25/courgetti-and-meatballs/
- http://fullasanegg.org/2016/09/22/arctic-roll/
arctic roll http://fullasanegg.org/2016/09/22/arctic-roll/
http://fullasanegg.org/2016/09/22/arctic-roll/
kim http://fullasanegg.org/author/kimberleystouthotmail-com/
leave a comment http://fullasanegg.org/2016/09/22/arctic-roll/#respond
- http://fullasanegg.org/2016/09/22/arctic-roll/arctic-roll/
- http://fullasanegg.org/2016/09/22/arctic-roll/frozen-arctic-roll/
- http://fullasanegg.org/2016/09/22/arctic-roll/ice-cream-roll/
- http://fullasanegg.org/2016/09/22/arctic-roll/arctic-roll-2/
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http://fullasanegg.org/2016/09/22/arctic-roll/
- http://fullasanegg.org/2016/08/20/sticky-pork-belly-with-green-papaya-and-carrot-salad/
sticky pork belly with green papaya and carrot salad http://fullasanegg.org/2016/08/20/sticky-pork-belly-with-green-papaya-and-carrot-salad/
http://fullasanegg.org/2016/08/20/sticky-pork-belly-with-green-papaya-and-carrot-salad/
kim http://fullasanegg.org/author/kimberleystouthotmail-com/
leave a comment http://fullasanegg.org/2016/08/20/sticky-pork-belly-with-green-papaya-and-carrot-salad/#respond
- http://fullasanegg.org/2016/08/20/sticky-pork-belly-with-green-papaya-and-carrot-salad/sticky-pork-belly-with-green-papaya-salad/
- http://fullasanegg.org/2016/08/20/sticky-pork-belly-with-green-papaya-and-carrot-salad/sticky-pork-belly/
save recipe http://yumprint.com/app/object/avcn
bbc good food http://www.bbcgoodfood.com/recipes/sticky-pork-belly-green-papaya-salad-chilli-lime-dressing
http://fullasanegg.org/2016/08/20/sticky-pork-belly-with-green-papaya-and-carrot-salad/?share=twitter
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http://fullasanegg.org/2016/08/20/sticky-pork-belly-with-green-papaya-and-carrot-salad/
- http://fullasanegg.org/2016/08/14/nigellas-marshmallow-rice-krispie-squares/
nigella’s marshmallow rice krispie squares http://fullasanegg.org/2016/08/14/nigellas-marshmallow-rice-krispie-squares/
http://fullasanegg.org/2016/08/14/nigellas-marshmallow-rice-krispie-squares/
kim http://fullasanegg.org/author/kimberleystouthotmail-com/
leave a comment http://fullasanegg.org/2016/08/14/nigellas-marshmallow-rice-krispie-squares/#respond
also here online https://www.nigella.com/recipes/marshmallow-crispy-squares
- http://fullasanegg.org/2016/08/14/nigellas-marshmallow-rice-krispie-squares/crisped-rice-marshmallow-squares/
- http://fullasanegg.org/2016/08/14/nigellas-marshmallow-rice-krispie-squares/marshmallow-squares/
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http://fullasanegg.org/2016/08/14/nigellas-marshmallow-rice-krispie-squares/
- http://fullasanegg.org/2016/08/07/brooklyn-blackout-cake/
brooklyn blackout cake http://fullasanegg.org/2016/08/07/brooklyn-blackout-cake/
http://fullasanegg.org/2016/08/07/brooklyn-blackout-cake/
kim http://fullasanegg.org/author/kimberleystouthotmail-com/
1 comment http://fullasanegg.org/2016/08/07/brooklyn-blackout-cake/#comments
- http://fullasanegg.org/2016/08/07/brooklyn-blackout-cake/brooklyn-blackout-cake/
- http://fullasanegg.org/2016/08/07/brooklyn-blackout-cake/chocolate-custard-cake/
- http://fullasanegg.org/2016/08/07/brooklyn-blackout-cake/the-best-chocolate-cake/
- http://fullasanegg.org/2016/08/07/brooklyn-blackout-cake/brookly-blackout-chocolate-cake/
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bbc good food http://www.bbcgoodfood.com/recipes/brooklyn-blackout-cake
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http://fullasanegg.org/2016/08/07/brooklyn-blackout-cake/
2 http://fullasanegg.org/page/2/
31 http://fullasanegg.org/page/31/
older posts http://fullasanegg.org/page/2/
view autumnkym’s profile on twitter https://twitter.com/autumnkym/
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chilli chocolate black bean brownies http://fullasanegg.org/2016/11/05/chilli-chocolate-black-bean-brownies/
ale-braised ox cheek with mash, red cabbage and english mustard clotted cream http://fullasanegg.org/2016/10/31/ale-braised-ox-cheek-with-mash-red-cabbage-and-english-mustard-clotted-cream/
mint, pistachio and courgette polpette http://fullasanegg.org/2016/10/18/mint-pistachio-and-courgette-polpette/
ginger salmon with overnight beetroot pickle http://fullasanegg.org/2016/10/06/ginger-salmon-with-overnight-beetroot-pickle/
pistachio, courgette and lemon cake (reduced sugar low carb version) http://fullasanegg.org/2016/10/03/pistachio-courgette-and-lemon-cake-reduced-sugar-low-carb-version/
30 minute mains http://fullasanegg.org/category/30-minute-mains/
american style http://fullasanegg.org/category/american-style/
baking http://fullasanegg.org/category/baking/
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skip to main content toggle navigation about chilli chocolate black bean brownies november 5, 2016november 6, 2016 kim leave a comment when you think ‘chocolate brownies’, you don’t often think of a tin of black beans, but this a key component of these gluten free, low carb chocolate brownies. i’ve tried all of the lower carb cake recipes and this is definitely the best. the cake is moist and is not too crumbly…and i promise, there is absolutely no bean taste whatsoever. they’re also incredibly easy to make and quick to bake. i love this recipe so much, that i’ve filed it away in my regular recipes and have made these loads of times. i have amended the original recipe slightly to reduce the amount of sugar (as i always do). you can obviously just use regular chocolate, or a different flavoured chocolate if you’re not into chilli – orange chocolate would work well! chilli chocolate & black bean brownies 2016-11-05 16:10:56 yields 20 write a review save recipe print prep time 20 min cook time 20 min prep time 20 min cook time 20 min 178 calories 16 g 78 g 12 g 4 g 7 g 57 g 27 g 9 g 0 g 4 g nutrition facts serving size 57g yields 20 amount per serving calories 178 calories from fat 105 % daily value * total fat 12g 18% saturated fat 7g 35% trans fat 0g polyunsaturated fat 1g monounsaturated fat 3g cholesterol 78mg 26% sodium 27mg 1% total carbohydrates 16g 5% dietary fiber 3g 13% sugars 9g protein 4g vitamin a7%vitamin c0% calcium5%iron9% * percent daily values are based on a 2,000 calorie diet. your daily values may be higher or lower depending on your calorie needs. does this look wrong? ingredients 2 x 400g cans black beans, drained 1 tbsp vanilla extract 6 large eggs 200g soft butter, chopped 150g light muscovado sugar 100g cocoa powder 2 tsp gluten-free baking powder 85g chilli-flavoured dark chocolate, chopped into chunks instructions heat oven to 180c/160c fan/gas 4. lightly grease a 20 x 30cm brownie tin and line with baking parchment. blitz the beans and vanilla, 1/2 tsp salt and 2 eggs with a stick blender until completely smooth. put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. start off slowly, then increase the speed as you mix (so you don’t get covered with cocoa!). beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks. scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch. leave to cool, then cut into squares. will keep for a few days in a tin at room temperature, and 1 week in the fridge. beta calories 178 fat 12g protein 4g carbs 16g more full as an egg http://fullasanegg.org/ share this:click to share on twitter (opens in new window)click to share on facebook (opens in new window)click to share on google+ (opens in new window)click to share on tumblr (opens in new window)click to share on pinterest (opens in new window)click to share on reddit (opens in new window)click to email this to a friend (opens in new window)click to print (opens in new window)like this:like loading... ale-braised ox cheek with mash, red cabbage and english mustard clotted cream october 31, 2016november 6, 2016 kim leave a comment i was at our a new butcher’s which has opened near our flat and saw they had ox cheek on sale for a reasonable price. as it’s not something i come across often, i bought some up and then spent a good while looking for a recipe i could try out. i decided on this one as i love red cabbage and the addition of the mustard clotted cream sounded unusual, delicious and decadent all at once. as someone who used to live in devon, i’s had it countless times on a cream tea, but never on a savoury dish, so really wanted to try it. my photography skills, as usual, don’t do it justice as this was amazing. how do you make a stew look pretty, anyway?! the meat was soft fell apart, the stew was rich and full of flavour and was offset perfectly by the sweetness of the red cabbage and the slight sharpness of the mustard cream. ale braised ox cheek 2016-10-31 15:23:52 serves 6 write a review save recipe print 314 calories 31 g 51 g 16 g 7 g 10 g 518 g 443 g 17 g 0 g 6 g nutrition facts serving size 518g servings 6 amount per serving calories 314 calories from fat 143 % daily value * total fat 16g 25% saturated fat 10g 50% trans fat 0g polyunsaturated fat 1g monounsaturated fat 5g cholesterol 51mg 17% sodium 443mg 18% total carbohydrates 31g 10% dietary fiber 4g 16% sugars 17g protein 7g vitamin a76%vitamin c139% calcium13%iron11% * percent daily values are based on a 2,000 calorie diet. your daily values may be higher or lower depending on your calorie needs. does this look wrong? ingredients 1.5kg ox cheek, trimmed 1 carrot, peeled and diced 1 onion , diced 2 bay leaves 4 thyme sprigs 500ml ale 1 litre beef stock for the cabbage 1 red onion 1 red cabbage 150 ml balsamic vinegar 50g redcurrant jelly 40g butter for the cream 200g clotted cream 20g english mustard instructions heat the oven to 140c/fan 120c/gas 1. fry the ox cheek in 1 tbsp oil in a large, heavy pan over a medium heat. when browned, remove from the pan and add the vegetables, bay leaves and thyme. when all the vegetables are golden (about 8 minutes), add the ale and scrape away any bits stuck to the bottom of the pan. add the ox cheeks back and simmer until the liquid has reduced by half. add the stock, bring back to the boil, and cover with foil or a tightly fitting lid. slow-cook in the oven for 4-5 hours, until very tender. turn the meat every 2 hours while cooking. slice the onion and red cabbage very finely and put them in a heavy bottomed pan. add the remaining ingredients and simmer for 5 minutes. cover with a lid and simmer gently for around 1 hour, stirring occasionally, until the cabbage looks shiny and sticky. mix the clotted cream and english mustard. whisk for 20-30 seconds by hand, until it’s mixed and a little foamy. chill for at least 1 hour. when the meat is ready, remove from the sauce. reduce the sauce, if it needs it, to make a light gravy.add the cheeks back to the pan. serve with mashed potatoes at the bottom of your dishes with the cabbage and ox cheek on top and spoon over some cooking liquor. serve with the mustard clotted cream. beta calories 314 fat 16g protein 7g carbs 31g more full as an egg http://fullasanegg.org/ share this:click to share on twitter (opens in new window)click to share on facebook (opens in new window)click to share on google+ (opens in new window)click to share on tumblr (opens in new window)click to share on pinterest (opens in new window)click to share on reddit (opens in new window)click to email this to a friend (opens in new window)click to print (opens in new window)like this:like loading... mint, pistachio and courgette polpette october 18, 2016november 6, 2016 kim leave a comment we eat a lot of vegetarian meals. i don’t really understand the ‘i must eat meat at every meal’ mentality that a lot of people have. i can only assume that they’ve never learned how to cook vegetables properly, or aren’t adventurous eaters. this is one such recipe that these people should try that would hopefully change their minds. i know this looks like a plate of brown and green, but the pesto has bags of flavour and the pistachio means that this has great texture. mint, pistachio and courgette polpette 2016-10-18 16:23:50 serves 4 write a review save recipe print prep time 30 min cook time 20 min prep time 30 min cook time 20 min 663 calories 64 g 39 g 31 g 34 g 9 g 251 g 491 g 6 g 0 g 20 g nutrition facts serving size 251g servings 4 amount per serving calories 663 calories from fat 271 % daily value * total fat 31g 48% saturated fat 9g 47% trans fat 0g polyunsaturated fat 4g monounsaturated fat 16g cholesterol 39mg 13% sodium 491mg 20% total carbohydrates 64g 21% dietary fiber 22g 89% sugars 6g protein 34g vitamin a12%vitamin c59% calcium41%iron40% * percent daily values are based on a 2,000 calorie diet. your daily values may be higher or lower depending on your calorie needs. does this look wrong? for the polpette 250g puy lentils (cooked) 275g courgette 100g breadcrumbs 125g ricotta cheese 1 garlic clove, finely chopped zest of 1 lemon 40g pecorino cheese, finely grated 1 red chilli, chopped 1 tbsp parsley sprigs small bunch of fresh mint, leaves picked and chopped for the pistachio pesto 45g shelled pistachio nuts small bunch fresh basil, leaves picked 4tbsp olive oil juice half a lemon 50g grated pecorino cheese instructions pulse the lentils in a food processor until you have a lightly textured mash. place in a bowl, grate the courgettes and add all the polpette ingredients, reserving half the mint. season well with salt and pepper. heat the oven to 220c/fan200c/gas7. divide the mix into 4 portions and roll 6 balls from each one to create 24 polpette. put onto a baking tray and drizzle with olive oil, then bake for 20 mins. place all the pesto ingredients into a food processor and whizz to a smooth paste. take the polpette out of the oven and serve over quinoa with the pesto and the rest of the mint leaves. notes tip: use pre-cooked pouches of lentils and quinoa to make this recipe quicker and easier to prepare. by anna jones adapted from the thoroughly modern vegetarian beta calories 663 fat 31g protein 34g carbs 64g more adapted from the thoroughly modern vegetarian full as an egg http://fullasanegg.org/ share this:click to share on twitter (opens in new window)click to share on facebook (opens in new window)click to share on google+ (opens in new window)click to share on tumblr (opens in new window)click to share on pinterest (opens in new window)click to share on reddit (opens in new window)click to email this to a friend (opens in new window)click to print (opens in new window)like this:like loading... ginger salmon with overnight beetroot pickle october 6, 2016november 6, 2016 kim leave a comment ok, so i accept that initially this dish might look a little….noninspired, or even boring. it’s just salmon, beetroot and some potatoes. there aren’t many ingredients in this recipe, but they all pack a punch with ginger, dill and the pickled beetroot providing loads of flavour. the only real prep is the overnight pickles, which you need to remember to make at least the day before – and any leftovers will go well on the side of a stew, or a pie. ginger salmon with overnight beetroot pickles 2016-10-06 15:48:26 serves 4 write a review save recipe print cook time 30 min cook time 30 min 604 calories 16 g 195 g 21 g 80 g 3 g 448 g 454 g 9 g 0 g 10 g nutrition facts serving size 448g servings 4 amount per serving calories 604 calories from fat 190 % daily value * total fat 21g 32% saturated fat 3g 14% trans fat 0g polyunsaturated fat 5g monounsaturated fat 5g cholesterol 195mg 65% sodium 454mg 19% total carbohydrates 16g 5% dietary fiber 2g 9% sugars 9g protein 80g vitamin a15%vitamin c7% calcium9%iron17% * percent daily values are based on a 2,000 calorie diet. your daily values may be higher or lower depending on your calorie needs. does this look wrong? ingredients 2 small beetroot 2cm ginger, peeled and finely sliced 250ml white wine vinegar 1 tbsp coriander seeds 2 tbsp golden caster sugar 2 tbsp dill 4 salmon fillet salad 100g boiled and buttered potatoes, to serve instructions peel and finely slice the beetroot with a mandolin. (this will be messy, wear rubber gloves if you don’t want pink hands.) put half of the ginger in a pan with the vinegar, coriander and caster sugar, 1 tsp salt and 250ml water. bring to a simmer then add the beetroot slices, simmer for 5 minutes, then leave to cool. lift out the beetroot slices and put them in a jar, add most of the dill and enough liquid to cover the lot. chill until needed, but eat within a week. lay the salmon fillets in a pan, season well and add enough water to come 2mm up the side, then add the remaining ginger and bring to a simmer. put a lid on and cook for 4 minutes, or until they are cooked. lift out the salmon and drain it well. serve with the beet pickles and more dill scattered over the salmon with some salad or boiled and buttered potatoes, if you like. beta calories 604 fat 21g protein 80g carbs 16g more full as an egg http://fullasanegg.org/ share this:click to share on twitter (opens in new window)click to share on facebook (opens in new window)click to share on google+ (opens in new window)click to share on tumblr (opens in new window)click to share on pinterest (opens in new window)click to share on reddit (opens in new window)click to email this to a friend (opens in new window)click to print (opens in new window)like this:like loading... pistachio, courgette and lemon cake (reduced sugar low carb version) october 3, 2016 kim leave a comment this was one of my experiments to try and make a tasty cake with less carbs and it turned out pretty well. courgette provides a natural sweetness, so cutting down on the added sugar was not so obvious in the cake itself. i also replaced the regular white icing with cream cheese mixed with splenda, which is an incredibly versatile ‘no sugar’ icing. the texture of this was really great. the cake was really moist, but also had the crunch of the pistachios. and lemon cake is one of my favourites, so this was always going to be a winner for me. i used reduced sugar lemon curd that i bought from a farmer’s market…and haven’t seen since. so i’ve included regular lemon curd in this recipe as that what i’m likely to be using in future. the changes made to the original recipe cut the carbs down from approx 45g per portion, to approx 25g, which is a great result that hasn’t compromised on taste. this recipe is a keeper! pistachio, courgette and lemon cake 2016-10-03 15:37:35 serves 15 write a review save recipe print prep time 35 min cook time 40 min prep time 35 min cook time 40 min 329 calories 26 g 87 g 23 g 7 g 11 g 95 g 174 g 9 g 0 g 9 g nutrition facts serving size 95g servings 15 amount per serving calories 329 calories from fat 200 % daily value * total fat 23g 35% saturated fat 11g 57% trans fat 0g polyunsaturated fat 2g monounsaturated fat 7g cholesterol 87mg 29% sodium 174mg 7% total carbohydrates 26g 9% dietary fiber 2g 7% sugars 9g protein 7g vitamin a13%vitamin c5% calcium7%iron5% * percent daily values are based on a 2,000 calorie diet. your daily values may be higher or lower depending on your calorie needs. does this look wrong? ingredients 150g shelled pistachios 100g golden caster sugar 200g butter, at room temperature, plus extra for greasing 280g plain flour 1¼ tsp baking powder 1¼ tsp bicarbonate of soda 3 large eggs 140g sour cream zest and juice 2 lemons 140g coarsely grated courgette 200g cream cheese 1 tsp splenda 2 tbsp lemon curd instructions put 125g of the pistachios and the sugar in a food processor and whizz until the nuts are very finely ground. heat oven to 180c/160c fan/gas 4, grease a 20 x 30cm cake tin and line the base with baking parchment. tip the pistachio sugar into a big mixing bowl with the butter, flour, baking powder and bicarb, eggs, sour cream and the zest and juice from 2 of the lemons. beat with an electric whisk until smooth and combined. stir in the courgette until everything is well mixed, then scrape into the prepared tin. bake for 35-40 mins until the cake is risen and golden, and a skewer poked into the centre comes out clean. leave to cool. when the cake has fully cooled, remove from the tin and peel off the baking parchment. mix the cream cheese and the splenda in a bowl. use a piping bag to drizzle thickly over the cake, and repeat with lemon curd, if you like. roughly chop the remaining pistachios and scatter over the icing, along with the remaining lemon zest. leave to set for 10 mins, then cut into squares. will keep for 3 days in an airtight tin. beta calories 329 fat 23g protein 7g carbs 26g more full as an egg http://fullasanegg.org/ share this:click to share on twitter (opens in new window)click to share on facebook (opens in new window)click to share on google+ (opens in new window)click to share on tumblr (opens in new window)click to share on pinterest (opens in new window)click to share on reddit (opens in new window)click to email this to a friend (opens in new window)click to print (opens in new window)like this:like loading... courgetti and meatballs september 25, 2016 kim leave a comment as you might know, i *try* to eat as low carb as possible, due to the fact that i have type 1 diabetes. the silver lining to my diagnosis last year is that due to the atkins diet, low carb eating is quite popular, so it’s easier than it could be to find recipes that i can fit into my diet. spiralized vegetables have really become popular in the past couple of years as they provide a low carb alternative to high carb foods, especially pasta and noodles. spriralized courgette (known as courgetti in the uk, or zoodles in the us) is common, as it is tasty and very quick to cook, as well as being incredibly low carb. does it give you that comforting full belly that a big bowl of pasta provides? absolutely not. but it is a good replacement for pasta if you need to eat low carb (or gluten free for that matter) for any reason. which brings me to this recipe. i was eating alone one night and wanted something quick and easy to make. spiralizers have become really popular, but i don’t own one, so if i was to make courgetti i either use my julienne peeler, which has the same effect, or i just buy a pack from the supermarket already prepared. i suspect that when i made this meal i did the latter. what i like about this recipe is that with the creamy sauce, you do feel like you’re eating something luxurious, even though you don’t have the satisfying carbs. summer courgetti and meatballs 2016-09-25 09:51:50 serves 4 write a review save recipe print prep time 15 min cook time 25 min prep time 15 min cook time 25 min 332 calories 11 g 86 g 17 g 33 g 5 g 420 g 94 g 8 g 0 g 11 g nutrition facts serving size 420g servings 4 amount per serving calories 332 calories from fat 155 % daily value * total fat 17g 27% saturated fat 5g 23% trans fat 0g polyunsaturated fat 2g monounsaturated fat 9g cholesterol 86mg 29% sodium 94mg 4% total carbohydrates 11g 4% dietary fiber 3g 13% sugars 8g protein 33g vitamin a25%vitamin c86% calcium9%iron12% * percent daily values are based on a 2,000 calorie diet. your daily values may be higher or lower depending on your calorie needs. does this look wrong? ingredients 400g pork mince 4 garlic cloves, 2 crushed, 2 left whole and unpeeled 2 tbsp olive oil, plus extra for frying 400g cherry tomatoes 4 courgettes 4 tbsp half-fat crème fraîche zest 1 lemon instructions heat oven to 200c/180c fan/gas 6. put the mince in a bowl, season well and add the crushed garlic. mix together with your hands, then shape into small meatballs – roughly the size of a cherry tomato. heat 1 tbsp of the oil in a large frying pan, add the meatballs and fry for 10-15 mins until golden brown. meanwhile, tip the tomatoes into a roasting tin with the whole garlic cloves and the remaining oil. season and roll around the tin until well coated in oil, then roast for 15 mins. while the meatballs and tomatoes cook, use a spiralizer or a julienne peeler to create courgette noodles. once cooked, tip the meatballs into the roasting tin with the tomatoes, fish out the garlic and set aside, then cover the tin with foil to keep warm. wash the frying pan. heat another 1 tbsp oil in the pan, squeeze the garlic cloves from their skins into the pan and mash with a fork. when sizzling, add the crème fraîche, lemon zest and some seasoning. add the courgetti and toss in the pan for 30 secs until warmed through – any longer and it will wilt. remove the pan from the heat, and tip in the meatballs, tomatoes and any juices from the tin. toss together and serve. beta calories 332 fat 17g protein 33g carbs 11g more full as an egg http://fullasanegg.org/ share this:click to share on twitter (opens in new window)click to share on facebook (opens in new window)click to share on google+ (opens in new window)click to share on tumblr (opens in new window)click to share on pinterest (opens in new window)click to share on reddit (opens in new window)click to email this to a friend (opens in new window)click to print (opens in new window)like this:like loading... arctic roll september 22, 2016september 22, 2016 kim leave a comment this is a dessert that every child who grew up in the 90’s (and probably 70’s & 80’s ) will know and love. this retro wonder is vanilla icecream, wrapped in a swiss roll sponge with a layer of jam. this, along with a vienetta was the staple post sunday lunch dessert for our family and it holds serious nostalgia value for me. photo by ken mckay/itv/rex (4550102bn) this was always shop bought, never homemade, but when i saw this recipe, i knew i had to try it. for old times sake of course – and because it’s bloody brillant. i used cheap vanilla ice cream, because that is what arctic roll is about. i also used sugar free strawberry jam, because i’m diabetic. the only homemade part is the sponge, so this is surprisingly easy to make. it’s really all about the assembly. the trick is to buy ice cream that is not soft scoop, because you will not be able to shape it properly without it melting. i’m so glad i made it as it left me with the warm, fuzzy nostalgia feelings i was looking for. and a boatload of ice cream, obviously. arctic roll 2016-09-21 16:41:03 serves 8 write a review save recipe print prep time 2 hr cook time 30 min prep time 2 hr cook time 30 min 334 calories 58 g 116 g 8 g 7 g 4 g 136 g 88 g 40 g 0 g 3 g nutrition facts serving size 136g servings 8 amount per serving calories 334 calories from fat 75 % daily value * total fat 8g 13% saturated fat 4g 22% trans fat 0g polyunsaturated fat 1g monounsaturated fat 2g cholesterol 116mg 39% sodium 88mg 4% total carbohydrates 58g 19% dietary fiber 1g 4% sugars 40g protein 7g vitamin a7%vitamin c5% calcium9%iron4% * percent daily values are based on a 2,000 calorie diet. your daily values may be higher or lower depending on your calorie needs. does this look wrong? ingredients 750ml/1pint 7fl oz good vanilla ice cream, softened 4 free-range eggs 110g/4oz caster sugar 110g/4oz self-raising flour 250g strawberry jam instructions for the ice cream, soften slightly and place onto a sheet of baking parchment, then roll up and mould into a sausage 5cmx30cm/2inx12in long and freeze until solid. preheat the oven to 190c/375f/gas 5 and line a 23cmx33cm/9inx13in swiss roll tin with baking parchment. place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. sift the flour over the mixture and fold in carefully. pour into the lined tin and smooth with a spatula until evenly spread out. bake the sponge for 10-12 minutes, or until just firm to the touch. place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. set aside to cool slightly. to assemble the roll, spread the strawberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge. place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge. roll the sponge off the parchment and cut into slices to serve. notes this keeps well in the freezer wrapped in parchment paper. you just need to leave it out long enough for the sponge to defrost slightly before serving. beta calories 334 fat 8g protein 7g carbs 58g more full as an egg http://fullasanegg.org/ share this:click to share on twitter (opens in new window)click to share on facebook (opens in new window)click to share on google+ (opens in new window)click to share on tumblr (opens in new window)click to share on pinterest (opens in new window)click to share on reddit (opens in new window)click to email this to a friend (opens in new window)click to print (opens in new window)like this:like loading... sticky pork belly with green papaya and carrot salad august 20, 2016 kim leave a comment this could be one of my favourite meals. i adore pork belly, especially when it is cooked slowly in spices so it’s sticky and gelatinous. this salad, which is vibrant with chilli and lime, complements the sweetness perfectly. this looks like it’s a low carb meal, but due to the amount of sugar , it isn’t really. you could definitely make this more diet friendly by cutting out the sugar in the salad dressing and halving the amount in the pork glaze. papaya is not the easiest thing to get hold of – i happen to live close by to a massive oriental supermarket. if you aren’t so lucky, or just want to be a bit lazy, you could also use courgetti in it’s place and it would still be delicious. sticky pork belly with papaya and carrot salad 2016-08-20 13:46:25 serves 6 write a review save recipe print prep time 30 min cook time 1 hr 30 min prep time 30 min cook time 1 hr 30 min 594 calories 62 g 142 g 16 g 52 g 6 g 459 g 1624 g 50 g 0 g 8 g nutrition facts serving size 459g servings 6 amount per serving calories 594 calories from fat 147 % daily value * total fat 16g 25% saturated fat 6g 29% trans fat 0g polyunsaturated fat 1g monounsaturated fat 7g cholesterol 142mg 47% sodium 1624mg 68% total carbohydrates 62g 21% dietary fiber 5g 19% sugars 50g protein 52g vitamin a70%vitamin c208% calcium13%iron18% * percent daily values are based on a 2,000 calorie diet. your daily values may be higher or lower depending on your calorie needs. does this look wrong? for the pork 1kg pork belly, rind removed and chopped into 4cm cubes 200g soft light brown sugar 4 tbsp fish sauce 2 tbsp dark soy sauce 2 tbsp rice wine vinegar 5 star anise 2 tsp chinese five-spice powder for the salad 1 medium green papaya (about 400g/14oz), peeled, halved and deseeded 4 garlic cloves, halved 2-3 small red bird's-eye chillies, sliced 1 large carrot, peeled and julienned 50g green beans, halved lengthways 2 tbsp grated palm sugar or soft light brown sugar 1 tbsp fish sauce juice of 5 limes instructions heat oven to 180c/160c fan/gas 4. place the pork in a roasting tin with the sugar, fish sauce, soy, vinegar, star anise, five-spice and 250ml water. mix well, cover with foil and roast for 30 mins. remove the foil, then turn up the heat to 220c/200c fan/gas 7. cook for another 45 mins-1 hr, tossing the pork every 15 mins until tender. remove the pork from the tin and keep warm. tip the juices into a pan and reduce to a syrupy sauce. while the pork is cooking, prepare the salad. using a julienning tool or large box grater, shred the green papaya and set aside. in a large pestle and mortar, or use the flat end of a rolling pin, pound the garlic and chilli for 1 min or until it is crushed, but still chunky. add the papaya, carrot, and beans, and gently pound a little more. add in the palm sugar, fish sauce, and lime juice, and pound again for 1 min. mix well and taste to make sure it has enough fish sauce and sugar, it should be tangy, sweet and spicy. top with the warm pork, drizzle over the sauce and serve. notes tip: a julienne peeler will get the best results here. if you don't have one, use a spiralizer or buy spiralized carrot and grate the papaya. adapted from bbc good food beta calories 594 fat 16g protein 52g carbs 62g more adapted from bbc good food full as an egg http://fullasanegg.org/ share this:click to share on twitter (opens in new window)click to share on facebook (opens in new window)click to share on google+ (opens in new window)click to share on tumblr (opens in new window)click to share on pinterest (opens in new window)click to share on reddit (opens in new window)click to email this to a friend (opens in new window)click to print (opens in new window)like this:like loading... nigella’s marshmallow rice krispie squares august 14, 2016 kim leave a comment there was a bake sale at work the next day and i was not my usual organised self. i had very little time or ingredients so was looking for something quick and easy. after scouring through my cookbooks, i found this recipe in ‘nigella express’ – also here online. it has three ingredients, all of which i had in my cupboard and requires very little effort to make. perfect. these turned out really well as the recipe is pretty foolproof, as all nigella recipes are. i had some white chocolate kicking about in the cupboard, so i drizzled some over the top. marshmallow crispy squares 2016-08-14 13:59:39 serves 24 write a review save recipe print 82 calories 17 g 4 g 2 g 1 g 1 g 22 g 52 g 8 g 0 g 0 g nutrition facts serving size 22g servings 24 amount per serving calories 82 calories from fat 14 % daily value * total fat 2g 2% saturated fat 1g 5% trans fat 0g polyunsaturated fat 0g monounsaturated fat 0g cholesterol 4mg 1% sodium 52mg 2% total carbohydrates 17g 6% dietary fiber 0g 0% sugars 8g protein 1g vitamin a8%vitamin c6% calcium0%iron14% * percent daily values are based on a 2,000 calorie diet. your daily values may be higher or lower depending on your calorie needs. does this look wrong? ingredients 45 grams butter 300 grams mini marshmallows 180 grams rice krispies instructions melt the butter in a large, heavy-based saucepan over a low heat. add the marshmallows and cook gently until they are completely melted and blended, stirring constantly.take the pan off the heat and immediately add the cereal, mixing lightly until well coated. press the mixture into a greased 32cm x 23cm tin / 13 x 9 inch pan; you may have to put on vinyl csi gloves and press it down into the corners, as it will be very sticky. flatten the top and then scatter over some edible glitter or sprinkles, if so inclined. let the marshmallow crispy squares cool completely in the tin and then cut them into 24 squares. by nigella lawson beta calories 82 fat 2g protein 1g carbs 17g more full as an egg http://fullasanegg.org/ share this:click to share on twitter (opens in new window)click to share on facebook (opens in new window)click to share on google+ (opens in new window)click to share on tumblr (opens in new window)click to share on pinterest (opens in new window)click to share on reddit (opens in new window)click to email this to a friend (opens in new window)click to print (opens in new window)like this:like loading... brooklyn blackout cake august 7, 2016 kim 1 comment this is the best chocolate cake i’ve ever made. i adore chocolate, so am no stranger to a chocolate cake but this one stands out as it’s just so decadent, moist and moreish. the cake consists of a really soft sponge and a custard icing, which i’d not made before and is delicious, while keeping the cake really moist and not too sweet. blackout cake unusually has cake crumbs on the outside as decoration, but i only spread them on top rather than all over the cake (as i didn’t have loads of cake offcuts to use) and i think it looked great. this is best eaten straight from the fridge and left to let the flavours/textures develop. brookyln blackout cake 2016-08-07 12:05:13 serves 12 write a review save recipe print prep time 30 min cook time 40 min prep time 30 min cook time 40 min 547 calories 80 g 63 g 25 g 10 g 11 g 188 g 171 g 50 g 0 g 12 g nutrition facts serving size 188g servings 12 amount per serving calories 547 calories from fat 222 % daily value * total fat 25g 39% saturated fat 11g 55% trans fat 0g polyunsaturated fat 2g monounsaturated fat 10g cholesterol 63mg 21% sodium 171mg 7% total carbohydrates 80g 27% dietary fiber 7g 26% sugars 50g protein 10g vitamin a9%vitamin c0% calcium18%iron18% * percent daily values are based on a 2,000 calorie diet. your daily values may be higher or lower depending on your calorie needs. does this look wrong? for the cake 140g unsalted butter, plus extra for greasing 100ml vegetable oil 140g buttermilk 100ml coffee, made with 1 tsp espresso powder 2 large eggs , at room temperature 1 tsp vanilla extract 250g light muscovado sugar 250g plain flour 1 tsp bicarbonate of soda 2 tsp baking powder 50g cocoa powder for the custard filling and covering 250g golden caster sugar 500ml full-fat milk 140g chocolate, 85% cocoa solids, broken into cubes 50g cornflour 2 tsp espresso powder 2 tsp vanilla extract instructions make the custard first as it needs to chill. put all the ingredients, except the vanilla, in a large pan and bring gently to the boil, whisking all the time, until the chocolate has melted and you have a silky, thick custard. it will take 5-7 mins from cold. stir in the vanilla and a generous pinch of salt, then scrape the custard into a wide, shallow bowl. cover the surface with cling film, cool, then chill for at least 3 hrs or until cold and set. heat oven to 180c/160c fan/gas 4. grease then line the bases of 2 x 20cm sandwich tins. melt the butter in a pan, then remove from the heat and beat in the oil, buttermilk, coffee and eggs. in a large bowl, whisk the dry ingredients togetherplus 1/4 tsp salt (saves sifting) and squish any resistant lumps of sugar with your fingers. tip in the wet ingredients and whisk until smooth. divide the batter between the prepared tins and bake for 25-30 mins until risen and a skewer inserted into the middle of the cakes comes out clean. cool for 10 mins, then transfer to a rack to cool completely, parchment-side down. remove the parchment linings from the cakes. if the cakes are domed, trim them flat. now cut each cake across the middle using a large serrated knife. put your least successful layer and any trimmings into a processor and pulse it to crumbs. tip into a large bowl. sit one layer on a cake plate and spread it with a quarter of the custard. sandwich the next layer on top, add another quarter of the custard, then top with the final layer of cake. spoon the remaining custard on top of the cake, then spread it around the top and down the sides until smooth. chill for 15 mins to firm up the custard again. hold the cake over the bowl containing the crumbs, then sprinkle and gently press a layer of crumbs all over the cake. brush any excess from the plate. you’ll have some crumbs left. chill for 2 hrs, or longer, before serving, and eat it cold. can be made up to 2 days ahead. the cake gets fudgier and more enticing the longer you leave it. adapted from bbc good food beta calories 547 fat 25g protein 10g carbs 80g more adapted from bbc good food full as an egg http://fullasanegg.org/ share this:click to share on twitter (opens in new window)click to share on facebook (opens in new window)click to share on google+ (opens in new window)click to share on tumblr (opens in new window)click to share on pinterest (opens in new window)click to share on reddit (opens in new window)click to email this to a friend (opens in new window)click to print (opens in new window)like this:like loading... posts navigation 1 2 … 31 older posts connectview autumnkym’s profile on twitterview fullasanegg’s profile on instagramview fullasanegg’s profile on pinterestsearch me search for: archives archives select month november 2016 (1) october 2016 (4) september 2016 (2) august 2016 (3) july 2016 (2) june 2016 (2) may 2016 (3) april 2016 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