A Keen Cook

A Keen Cook - Easy Family Recipes, Tips & Ideas for Indoor and Outdoor Cooking

Meat Free

Keto Mushrooms – Creamy Garlic Mushrooms LCHF

by 2 Comments

Keto HFLC Creamy Garlic Mushrooms

Keto HFLC Creamy Garlic Mushrooms

Keto HFLC Creamy Garlic Mushrooms

The ULITMATE Keto Mushrooms, boring Mushrooms fried in butter are a thing of the past!

I recently started a Keto LCHF Diet.
While I’m on this diet if I come up with a recipe that I think is worth the world seeing. I’ll update the blog with the recipe.

This recipe is not only simple, but it also tastes amazing.

After trying to get more fat into my diet, I came up with this following recipe for Keto HFLC Creamy Garlic Mushrooms.

In the photo on the left, they were served with Chicken stuffed with soft cheese, wrapped in bacon & spring greens. If you want the full meal recipe just comment below I’ll jot it down.

 
Overall they add a whopping 35g of fat, along with 7g of protein, 3g carbs and 430mg of potassium (just from mushrooms) to a meal, a full breakdown is below.

Keto / LCHF Creamy Garlic Mushrooms
Serves 1
An amazing mushroom recipe that will ramp up your fat intake
Write a review
Save Recipe
Print
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Prep Time
5 min
Cook Time
12 min
Total Time
17 min
Ingredients
  1. 10g Unsalted butter
  2. 135g Mushrooms, sliced
  3. 30ml Double cream
  4. Half Teaspoon Dried Parsely
  5. 2 Cloves garlic (4g approx), finely diced.
Instructions
  1. Heat a large pan to a medium high heat, add your butter.
  2. Once butter has melted add your mushrooms & garlic, sauté for 6 minutes.
  3. Add the cream & parsley, lower the heat to medium and continue cooking for a further 6 mintues.
  4. Serve immediately.
Notes
  1. This receipe is for one side serving of creamy mushrooms.
A Keen Cook https://www.akeencook.co.uk/

Full Breakdown

Here is the full breakdown, note I have only included the potassium from the mushrooms.

Creamy Keto Mushrooms Breakdown

Creamy Keto Mushrooms Breakdown

These mushrooms were a million miles from standard fried mushrooms, and with the added fat from using the double cream, these are just the perfect side to boost your macros. If you have a suggestion or you have tried this recipe out please comment below, it would mean a great deal to me.

If you are on a Keto or an LCHF diet, please follow my blog to get my updates, or if have a recipe I can share on here, please let me know.

Mature Cheddar Cheese Packed Savoury Scones – Dare to dunk?

by 3 Comments

Cheddar Packed Cheese Scones - Perfect for Stew

Cheddar Packed Cheese Scones – Perfect for Stew

Well when I planned making these scones it was looking like a chilly September, however it seems here in the UK, the rules are being broken and records set. Anyway what’s wrong with a fresh out the oven fluffy cheese topped scone on a hot day?

Cheddar Cheese Scones
Yields 12
Perfectly Fluffy Cheddar Cheese Scones
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 340g Self Raising Flour ( + Dusting)
  2. 300g Strong Cheddar Cheese (grated +sprinkling)
  3. 90g Salted Butter (cubed)
  4. 2 tsp Baking Powder
  5. 1 tsp Mustard (optional)
  6. 180ml Milk (I used semi-skimmed +brushing)
  7. 1 Egg
Instructions
  1. Sieve the flour and baking powder into a large mixing bowl.
  2. Add cubed butter lightly combine the dry mix until you get breadcrumbs.
  3. Add the grated cheddar along with your mustard and mix well.
  4. Gradually add the milk to the mixture, and mix to combine, after a while you will have a semi sticky dough.
  5. Turn the dough onto a floured surface and gently pat (not roller) to create a fat slab around 2cm thick.
  6. Fold your slab in half and flatten again, do this around 3 times in total so you end up with 6 layers,
  7. The last time pat out to around 2.5/3cm thick. Use a cookie cutter to press out as many scones as possible and place them onto a board/plate.
  8. Place the unbaked scones into your fridge for 30 minutes.
  9. 15 minutes into chilling, Turn your oven onto 220c and place a baking tray in to preheat.
  10. Beat your egg and milk for brushing.
  11. Once ready remove your tray from the oven and place your scones onto your hot tray.
  12. Brush with egg mixture and sprinkle tops with cheese.
  13. Bake at 220c for 15 Minutes or 18 if you prefer a more coloured scone.
Great Tip
  1. You could also cheat and just whiz the flour and butter in a food processor.
  2. If grating your own cheese again the food processor is your friend.
A Keen Cook https://www.akeencook.co.uk/
cheese-scones-served

Cheese Scones topped with Lurpak Infusions Smoked Chipotle Whipped Butter

Fresh out the oven I topped mine with some Lurpak® Infusions Smoked Chipotle, they were totally delicious. I think they would be a amazing alternative to serve instead of dumplings on a winter stew.

 

 

 

 

 

 

Participating in Tea Time Treats

Tea Time Treats

Hosted this month by Manjiri from Travels for Taste

And Also Treat Petite

Hosted by Kat at the Baking Explorer and Stuart at Cakeyboi.

Please checkout these other FAB blogs.
Lavender and Lovage, Travels for Taste,  Jo’s Kitchen, Cakeyboi & The Baking Explorer

Magic poached egg on toast. With a twist!

by Leave a Comment


Magic Poached Egg, with Chilli, Coloured Tomatos and Smashed Avocado Butter on a Wholemeal Rye.

What i used to make 1 portion:

  • 1 slice of wholemeal rye bread (£1 a loaf in asda).
  • 1/4 Avocado.
  • 3 Cherry tomato, i used a mixed colour as they were in Aldi’s Super 6 this week.
  • 1 shallot.
  • 1 egg
  • 1/2 red chilli
  • olive oil

Steps

  1. First i finely sliced half the chili, onion and halved the tomato’s and scooped out the pulp.
  2. Next i lay a large piece of cling film on the work, rub the middle with a little olive oil then scatter the chilli over the middle, then crack the egg into the middle, pick up the sides and tie, making sure no air is left.
  3. Bring a pan of water to a simmer and add the tomato’s for 40 seconds then remove and chop into smaller pieces. Then once done add your egg and poach for around 6 minutes.
  4. While the egg is poaching mix the chopped tomato’s and shallot with a little oil, peel you avo and smash it with a fork finally put the bread in the toaster.
  5. Once the toast is ready spread over the avo, then scatter the tomato and shallot mixture, by now your egg will be ready remove from the clingfilm and place onto the toast.
  6. Enjoy.

 

8 Minute Sizzlin Singapore Rainbow Veg stir fry & wholewheat noodles

by Leave a Comment

While doing a online shop at ASDA, i came across a 3 for £3 offer while looking for some veg.
I’ve never really bought a ready prepared meal like this, just wok it and done! Anyway wanting to try a meat free meal i took this as a very easy way to try a meal before trying to replicate it from scratch.
This is what i purchased,
  • ASDA Good & Balanced Wholewheat Noodles
  • ASDA Grower’s Selection Rainbow Vegetable Stir-Fry
  • ASDA Grower’s Selection Sizzlin’ Singapore Stir Fry Sauce

All 3 packets suggested 2 servings which made life even easier, and the cooking well, it was as simple as 1, 2, 3!

  1. Heat 5ml oil in a wok and stir fry the veg for 5 mins, put to one side.
  2. Heat 5ml oil in a wok and stir fry the noodles, put to one side.
  3. While the wok was hot, pour in the sauce, remove from the heat and re-add the veg, fry for a further minute then Serve.stir

Once done this meal contained
Stir-fry