If you are following a low-carb eating plan, bread is probably the item you miss the most.
The loaf I tried is truly one of the nicest I have tested and is an excellent substitute for regular bread.
It is even nicer toasted.
Making a pie is also tricky as low-carb pastry does not roll out like traditional pastry.
I found making individual pies worked really well as I could just pat out the pastry to the shape of the container.
I never cease to be amazed at the number of ways the humble cauliflower can be used as a carb substitute.
The cheats potato salad is so good you won’t even notice that it contains no potatoes.
Whether you follow a low-carb diet or not, all the dishes are great for a hearty meal to be enjoyed by your family.
Banting is all the rage these days and the food is delicious. Angela Day tests some tasty recipes:
CHEATS POTATO SALAD
Serves 6-8
1 large head of cauliflower, cut into florets
125g bacon, crispy fried
125ml chopped gherkins
2 stalks of celery, chopped
1 small red onion, finely chopped
250ml grated cheese
4 eggs, hard boiled, peeled and chopped
DRESSING
250ml mayonnaise
125ml sour cream
10ml Dijon mustard
30ml lemon juice
60ml chopped dill
60ml chopped parsley
salt and pepper
Boil the cauliflower in salted water for 5 minutes, until just tender.
Drain and transfer to a large bowl. Add the rest of the ingredients, except for 1 egg reserved for garnish.
Pour over the dressing and mix gently but thoroughly.
Transfer to a serving platter, garnish with the remaining egg and refrigerate for 30 minutes before serving.
DRESSING: Combine all the ingredients together and whisk well. Check for seasoning.
PESTO CHICKEN BAKE
Serves 4-6
30ml olive oil
8 chicken portions (thighs and drumsticks)
2 red onions, peeled, halved and cut into thin wedges
2 yellow peppers, seeded and cubed
10ml chopped garlic
250g whole baby mushrooms
125g ready-made pesto
125ml fresh cream
250ml sour cream
50g black olives, pitted
salt and pepper
100g feta cheese crumbled
Heat the oil in a frying pan and brown the chicken all over.
Place the chicken in an ovenproof casserole.
Add the onion, pepper and garlic to the pan and fry for a few minutes.
Add to the casserole. Add in the mushrooms. Mix together the pesto, sour cream and fresh cream.
Pour this over the chicken.
Scatter over the olives and seasoning.
Bake at 180°C for 30-40 minutes until the chicken is cooked and golden.
Remove from the oven and scatter over the feta before serving.
LOW-CARB MINCE PIES
Makes 5 individual pies
DOUGH
375ml grated mozzarella cheese
45ml cream cheese
250ml almond flour
5ml garlic salt
2ml pepper
10ml dried oregano
1 egg
FILLING
15ml coconut oil
1 onion, finely chopped
2 sticks of celery, finely chopped
1 carrot, peeled and finely chopped
125g bacon, chopped
5ml chopped garlic
10ml dried oregano
500g beef mince
10ml paprika
400g tin of chopped tomatoes
125ml frozen peas
salt and pepper
egg wash
DOUGH: In a pot over medium heat, combine the mozzarella and cream cheese and stir until melted and smooth.
Mix in the rest of the ingredients and stir well. Cover and allow to cool at room temperature.
FILLING: Heat the coconut oil in pot and gently fry the onion, celery, carrot, bacon, garlic and oregano until softened, about 10 minutes.
Turn up the heat and add the mince and brown for another 10 minutes, stirring occasionally.
Add the paprika and chopped tomatoes, cover and simmer for 15-20 minutes. Stir in the peas and simmer for a further 5 minutes.
Season with salt and pepper and divide into 5 small ovenproof dishes. Allow to cool.
Divide the dough into 5 equal pieces and pat out gently.
Place a piece on top of each dish over the filling. Brush with beaten egg and bake at 180ºC for 20 minutes, until golden.
LOW-CARB SEED BREAD
1 medium loaf
250ml almond flour
180ml coconut flour
60ml psyllium husks
125ml mixed seeds
5ml salt
15ml baking powder
5 eggs
250g cream cheese
180ml buttermilk
80ml melted coconut oil
extra seeds for sprinkling
In a bowl, combine the almond flour, coconut flour, psyllium husks, seeds, salt and baking powder.
With an electric mixer beat together the eggs, cream cheese and buttermilk until smooth. Beat in the coconut oil.
Add this to the dry ingredients and mix well. Spoon the mixture into a lined and greased 11 x 18cm loaf tin.
Sprinkle the top with extra seeds.
Bake at 180°C for 40-50 minutes or until a skewer inserted into the loaf comes out clean.
The crust should also be crisp and sound hollow when tapped.