Monday, 28 September 2015

Taking A Break

Just popping in to say a quick 'See ya later!'

Life in lovely Cork is busy at the moment. I'm studying part-time for a Postgraduate Diploma, so along with my work commitments there simply aren't the hours in the day that I'd like to dedicate to this blog. In the meantime, if you come across any interesting recipes, useful tips or new products be sure to let me know in the comments. See you on the flip side!

Beautiful Cork At Sunset

Friday, 4 September 2015

Quarter Pounders With Low Carb Psyllium Husk Burger Buns

Friday night. Traditionally it's a time to unwind. Traditionally, it's a time to eat easy-to-make comfort food. Oftentimes, that food is bad for you, or makes you feel worse come Saturday morning. But not these babies!

Low Carb Psyillium Husk Coconut Slider Burgers

The Buns
This bread recipe from Maria Mind Body Health is a real gem. This recipe is made with psyllium husk powder and coconut flour so not only is it low in carb, it's a great source of fiber. Psyllium husk binds with water when mixed and it's this reaction which replaces the gluten and allows the burger buns to rise. 
You can pick it up in The Quay CoOp, but if that's not an option for you there are a number of websites which deliver it, including Make sure you're not getting the dietary capsules though!

The Burgers
Pair your buns with some homemade slider-style burgers. I'll usually add salt, pepper, onion salt, thyme, rosmary and a little garlic to great quality mince. Form into patties and press a little hole in the centre of the burger to help it keep its shape. 
Cook on a high heat for 3-4 minutes per side, depending on size and personal taste.

The Cheese
Once the burgers are cooked to your liking, place your choice of cheese on top. Add a drop of water to the fying pan and cover with a saucepan lid. Leave for approximately 30 seconds to gorgeously melt the cheese.

I'm fond of the traditional cheddar but mixing things up with a different cheese can transform a burger into an entirely different experience. We recently tried some gorgeous manchego from Sheridans Cheesemongers. This goes particularly well with a nice, sweet relish like the homemade one from Cork's Nash 19. Careful though, relishes can be very high in sugar!

Serve with your choice of vegetable and sauces. May I recommend rocket leaves, pickles, mayonaise and mustard?

Pro Tip: The burgers seem to rise better when the psyllium husk powder used is very fine. If you can be bothered, I'd recommend grinding it further before use, but it's not necessary.

Monday, 13 July 2015

Lunch At Uncle Pete's, Paul Street

This is one of the best salads in Cork. I challenge you to find a better one. Uncle Pete's is kind of a hidden gem of Cork, they do some incredible pizzas and pasta, but they also do amazing salads. When I worked in the city centre, I was in there at least a couple of times a week.

This Warm Chicken Salad With Bacon is just delightful. Generous pieces of chicken fillet in their own coating, tasty pieces of bacon, tomato, red onion, fresh lettuce leaves and a huge amount of paremesan shavings covered with a delicous fresh, caesar dressing.

I'll be honest, when I'm feeling naughty or taking a break from being a carb-conscious individual- Uncle Pete's Pizzas* are one of my top choices, but you know what? Ordering their salads for delivery is pretty awesome, if you can't be arsed to cook. Low carb food for delivery is a pretty rare thing here.

The food is tasty, the staff are friendly and helpful. Follow them on Facebook or order from Just Eat.

*My jam is a margherita pizza with pepperoni, onions and Italian sausage.

Friday, 10 July 2015

Ginger Infused Vodka

Spirits are pretty much the kings of low sugar drinks- they're so versatile and with 0g carbs per 100g, it's really all about what you drink it with. 
I previously posted my recipe for a low-carb whiskey sour and now S and I decided to try something different- ginger vodka! 

It couldn't be easier- just peel and slice some fresh ginger root and add some vodka to an air-tight container. The best ratio seems to be about 100g of ginger to 400ml of vodka. 
Place in a dark cupboard for 7 days, then it's ready!

So far we've enjoyed it with soda/ tonic water and a load of ice- perfectly refreshing for these unusually warm days. However,  I can't wait to explore the cocktail-making opportunities... If you have any recommendations, let me know!

Note: Alcohol isn't recommended while you're initially getting into ketosis as it can mess with your blood sugar.  Keep in mind too that you're likely to be less hungry while eating low carb- beware drinking on an empty stomach!

Monday, 6 July 2015

Sunday Lunch Feat. Steak & Kohlrabi

Sunday lunch yesterday was a delicious fillet steak from Tom Durcan's in The English Market. I served this delicious piece of beef with baked kohlrabi chips (fries) and three types of purée; carrot & cumin, pea & mint and kohlrabi.

Accidental purée tri-colour

For the perfect tasty morsel of meat, read my blog on how to cook the perfect steak.

Kohlrabi is a fantastic new find of mine, which can be picked up at the Quay CoOp. It's like a turnip, but not as strong tasting. It's a starchy vegetable which is ideal for roasting, but at only 6g of carbohydrates per 100g (compared to potato's 17g!) it's a fantastic alternative.

For The Kohlrabi Chips:

1. Cube the kohlrabi and par-boil in salted water until knife-soft. This should take about 15 minutes.

2. Cover with rapeseed oil and sprinkle over a little salt and pepper.

4. Roast in a pre-heated oven at 180C/355F for 30 minutes, turning occasionally, until crispy on the outside.

For The Kohlrabi Purée:

1. Cube the kohlrabi and par-boil in salted water until knife-soft. This should take about 15 minutes.

2. Blend in a food processor with salt, pepper and a generous knob of butter.

Pro-Tip: Par boil all your kohlrabi and separate into chips and mash to make your Sunday dinner appear extra-posh!

For The Carrot Purée:

1. Slice fresh carrots and par-boil in salted water until knife-soft. This should take about 10 minutes.

2. Blend in a food processor with salt, pepper and a teaspoon of cumin.

For The Pea Purée:

1. Boil fresh peas in salted water until soft. This should take about 15 minutes. (Tinned ones will do in a pinch, but make sure to choose the low-sugar version.)

2. Blend in a food processor with salt, pepper and a handful of chopped fresh mint.

Serve it all up and bask in the admiring glances of your Sunday Dinner Guests!

Man, I don't think I've ever typed the word purée so often.