Give it a bit of a stir once it comes to the boil. Wait for the rice cooker to finish it's cycle, and serve.
Melt the butter in the microwave, this takes between 30 seconds to a minute depending on the phase of the moon, and the relative humidity.
Add the egg, baking powder, Splenda, and vanilla essence to the melted butter and beat with a fork until a little frothy.
Add the ground almond and beat until the mixture as as smooth as it can be.
Put the mixture into a cup, and microwave on high for one minute.
When done, put a plate over the cup, and tip both upside down. The pudding should drop onto the plate.
I like to pour some cream over the pudding, and add a little jam (sugar free of course) on top.
Darling Holly is in Japan now, but before she left she shared this wonderful soup recipe with me.
Slice leeks finely, dice onions and mince garlic.
Sauté in oil or fat on a low heat until the onion is transparent.
Chop broccoli into florets. Add to pan along with the chicken stock.
Simmer until broccoli is tender.
Remove from heat, add roughly chopped blue cheese.
Blend until smooth. Use a food processor or a stick blender.
Season with Salt and Pepper.
(I hope the above says "bon appetite" - corrections gratefully received. I was terribly lazy in Japanese class at school. I did so poorly in a test once that the teacher wrote "If you don't know the answer, leave it blank and have some dignity")
Separate eggs and beat whites until stiff.
Combine remain ingredients and beat until smooth.
Gently fold the egg whites into the mixture, you want to retain the volume of the egg whites so a gentle hand is required here.
Head 1 Tbps coconut oil in pan, spoon in dollops and cook until small bubble appear on the surface, flip and cook until golden brown.
Can be stored in the refrigerator, delicious with low carb jam and cream.
* Notes on protein powder:
I use Horleys brand, but depending on where you live this might not be available. The rule of thumb is less than 4.5g of carbs per 100g of powder (0.2oz per 3.5oz).
** Notes on gluten flower:
Gluten flour is high in gluten, which is the protein found in wheat. I found gluten flour in the health/organic section in my local supermarket.
Remove the rosemary leaves from the stem and discard the stem.
On a chopping board chop the rosemary and thyme until coarse.
Add the salt and pepper and continue chopping until fine.
Roll the lamb shanks in the herb mix until encrusted.
Place in slow cooker and cook for either:
Low heat for 7 hours.
High heat for 4 hours.
Preheat the oven to 180°C/356°F
Cut the cauliflower up into individual florets. Spread out in a large baking tray, sprinkle with thyme, oil, salt and pepper.
Bake at 180°C/356°F for 45 minutes turning a couple of time during cooking.
Place cooked florets in a bowl and add butter, cream and parmesan cheese.
Blend until smooth using a stick blender (alternatively: blend in a food processor).
Season with salt and pepper to taste.
Sweetened whipped cream
You can make more than you need and store the rest in the fridge for your next Viennese treat!
Put 250ml cream in a bowl and add 2 Tbsp of Splenda. Using an electric beater, whip until thick.
Strong black coffee
You've got some options here:
- Coffee machine
- Stove-top espresso pot
- French press/plunger
- Instant coffee
My choice is to use a stove-top espresso pot.
Pour the coffee into a cup, spoon on a Tbsp of sweetened cream and sprinkle with cinnamon.