Rich chocolate slice

This recipe is adapted from Ditch the Carbs. I first tasted it at a cake bake at work. It was one of the few low sugar and healthier cakes there (I made a flourless gluten free mandarin polenta cake) – but everything else was high in sugar and refined white flour. I was really happy to see that everyone who tried this cake really enjoyed it (including me), so I asked for the recipe. I tried baking it for myself and have adjusted the recipe slightly. It’s a great low sugar, low carb and gluten free treat that will satisfy any chocolate craving. I sometimes spread a little sugar free hazelnut chocolate spread on top or some homemade ganache for an icing substitute, which is very moreish.

200 gram dark chocolate (70% cocoa or more)
100 grams butter
1 teaspoon vanilla extract
4 eggs
4 tablespoons double cream
1 tablespoon stevia (or other sweetener of your choice such as xylitol)
100 grams almond meal or crushed nuts such as walnuts (optional)

Preheat the oven to 180 degrees celcius, and line a cake tin with baking paper (I used a square tin so I can cut these into square bites).

Melt the chocolate and butter together, then take it off the heat and set aside.

In a bowl, beat the eggs, cream, stevia and vanilla extract together for a good 5 minutes, either by hand or with an electric beater, until it goes light and frothy.

Slowly pour the egg mixture into the chocolate mixture, whisking thoroughly until it thickens up. Stir in the almond meal or nuts if using (it’s fine to leave out).

Pour into a lined tin and bake at 180 degrees celcius for 30-40 minutes. If it starts to burn, turn the heat down.

Cut into pieces (I cut mine it into square bites). Serve as it is, or with some whipped cream, berries, or a little chocolate spread or ganache.


Herb butter salmon

Such an easy recipe that takes a minute to prepare before throwing in the oven.


2 fillets of salmon
2 tablespoons butter
2 tablespoons fresh herbs, such as parsley, dill, mint, coriander
2 cloves of garlic
Good pinch of sea salt
Crack of fresh black pepper

Preheat the oven to 180 degrees celcius.

Chop the herbs finely, and peel and mince the garlic. Melt the butter and mix the herbs and garlic in. Place the salmon skin side down and sprinkle with sea salt and black pepper. With a spoon, pour the garlic herb butter over the top.

Bake for 15-20 minutes, or until cooked to your liking.

Serve with some vegetables or salad on the side.


Almond crumble

This is great crumbled over ice cream or yoghurt, or as a topping to stewed fruit or apple crumble. 

1 cup of almond meal
3 tablespoons butter
1 tablespoon of stevia
1/2 teaspoon vanilla extract (optional)

Melt the butter. Mix the ingredients together and pour into a baking tray, spreading out evenly. Bake for 15 minutes. Store in an airtight container or allow to cool and serve over stewed fruit or ice cream. Add a little drizzle of dark chocolate for something extra special when serving.


Eggs benny

Benedict = bacon or ham.
Florentine = wilted spinach.
Royale = smoked salmon.

All delicious. All my favourite breakfasts. 
Topped with a soft poached egg or two and homemade hollandaise sauce, on a low carb hash brown.
Best breakfast ever.

2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
100 grams butter, melted

This is a little tricky, so be patient with yourself.
First, get a pot of water boiling and put a heatproof bowl over it.
Second, melt the butter in a separate saucepan (or in the microwave) and put it in an easy pour jug.
Then, separate the eggs.You only want the yolks for this recipe, so keep the whites in the fridge for something else later. Whisk the mustard and lemon juice into the egg yolks.
Add the egg yolks, mustard and lemon juice to the heatproof bowl, and start whisking vigorously.
Very slowly, and bit by bit, add the melted butter, making sure you’re whisking vigorously the whole time. Don’t just throw all the butter in; it needs to be added slowly. You will see the consistency will become creamy and lighter in colour. If the eggs look scrambled or separated, you’ve messed it up and need to start again (sorry!). Take it off the heat as soon as you’ve reached the desired consistency and leave it at room temperature until you’re ready to serve. Add a little salt and pepper to taste.

A large saucepan of boiling water
1 tablespoon white vinegar
Fresh eggs (1 or 2 per person)

Get a large pot of water to a rapid boil. Put a tablespoon of white vinegar in there (don’t skimp on the vinegar, as it really helps to hold the eggs together). Crack the eggs in, one by one, as low to the water as you can get so it drops in softly (not a large plop from a height). Allow them to come together themselves. Cook for 3 minutes for a soft boil, and no more than 4 minutes. you want them a little runny. Remove and place on a plate before plating up.

See my recipe here.
Of course, you can serve this with bread of your choice instead.

Your choice of smoked salmon, bacon or ham, or wilted spinach.
To wilt the spinach, simply put a large handful per person in a saucepan with a little knob of butter and a pinch of salt. Let it wilt down for a minute.
To cook the bacon, I usually put a couple of rashers per person in a roasting pan and in the oven for 15 minutes. Or, you can heat a pan on the stove and fry it.
The smoked salmon is ready straight out of the packet.





I shared this very dish with my boyfriend. You can see he preferred the bacon, and I preferred the salmon. His loss with the spinach; it was delicious.