Eating low carb can be a real challenge for someone who loves pasta and whose favorite vegetable is the potato. I have been trying to do better on that score. As a type 2 diabetic, I really need to be watching my carb intake.
It was more difficult when I shared a house with someone else, but now that I am on my own, I really have no excuse not to be stricter with myself. Our health is so important after all.
I have noticed of late that I feel so much better when I am stricter with myself. On the days that I am naughty and throw caution to the wind I am in a lot of pain. That is a lesson to me to be much more careful about what I put into my mouth.
With that in mind I have been experimenting lately with lower carb foods and recipes that will be much better for myself to eat. My father is a diabetic as well, and my sister is pre-diabetic, so we are all watching the carbs!
.JPG "Creamy Loaded Fauxtato Salad")
This recipe I am sharing with you today for a cream fauxtato salad is one which I have adapted from a magazine I bought a month or so ago called Keto Made Easy. It is by the people at delish.
I have cut the recipe in half as there is only me in the house and although I can certainly take some over to my sister for her to try (and I will definitely be doing that), neither one of us wants to be eating this type of thing for days and days!!!
.JPG "Creamy Loaded Fauxtato Salad")
WHAT YOU NEED TO MAKE CREAMY LOADED FAUXTATO SALAD
The ingredient list for this delicious salad is very simple. You can certainly double everything if you are wanting something tasty to take to a pot luck or family gathering!
- 1 small head of cauliflower, trimmed and cut into florets
- 3 slices of streaky bacon
- 1/4 cup (30g) dairy sour cream
- 2 TBS mayonnaise
- 1/2 TBS fresh lemon juice
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 3/4 cup (90g) grated sharp cheddar cheese
- 2 TBS finely chopped fresh chives
.JPG "Creamy Loaded Fauxtato Salad")
If you can't find a small head of cauliflower then use half of a larger one. Do try to use the freshest cauliflower you can find. Frozen cauliflower is not suitable for this recipe.
Using full fat anything flies in the face of everything I have tried to do for years and years in an effort to control my weight. However, low fat ingredients usually have sugars and things added to make them taste better. (You got to replace the flavor of fat somehow.) So do use full fat mayo.
.JPG "Creamy Loaded Fauxtato Salad")
I like to use sharp (strong) cheddar cheese. You get a lot more flavor from this stronger cheese and as a consequence don't need to use quite as much.
I had thought it a lot of garlic powder (make sure you don't use salt) but really it works just as is!
.JPG "Creamy Loaded Fauxtato Salad")
I used thick cut streaky bacon. When I buy my bacon I take it all out of the package and I roll up each individual rasher into a tight cylinder. I then place them all into an air tight freezer container.
They keep for ages and you can easily take out just as many rashers as you need at any given time. They don't take very long to thaw out, and if you are wanting chopped bacon, they are really easy to chop from frozen.
Remember both cheese and bacon are salty so do be judicious with your use of salt in this recipe.
.JPG "Creamy Loaded Fauxtato Salad")
HOW TO MAKE CREAMY LOADED FAUXTATO SALAD
This is relatively easy to make and goes together very quickly if you have everything ready to go before you start!
Fill a large skillet to 1/4 inch with water. Bring to the boil. Add the cauliflower florets, cover and steam for 4 minutes, until crispy tender. Drain well.
Set aside and allow to cool.
.JPG "Creamy Loaded Fauxtato Salad")
Cook the bacon rashers until crisp in the same skillet, about 4 minutes per side. Remove and drain on a paper towel lined plate.
Whisk the sour cream, mayonnaise, lemon juice and garlic power together in a medium sized bowl. Gently fold in the cauliflower, lightly tossing it together to coat it with the dressing. Season to taste with salt and black pepper.
.JPG "Creamy Loaded Fauxtato Salad")
Fold in most of the cheese, bacon and chives, reserving some for on top.
Transfer to a pretty serving plate. Scatter the remaining cheese, bacon and chives over top and serve, warm or at room temperature.
.JPG "Creamy Loaded Fauxtato Salad")
If you are not watching the carbs, you might be interested in some of my other potato salad recipes. I can promise you all of them are incredibly delicious! (And I'm not just saying that!!)
CLASSIC POTATO SALAD (SMALL BATCH) - This is a smaller sized recipe of my regular potato salad. This is how my mother made it and its perfect in my opinion. No bells and whistles. Just simple good ingredients put together in a most delicious way!
HONEY MUSTARD POTATO SALAD - A tasty combination of both white and sweet potatoes in a lush tangy honey mustard vinaigrette dressing. This is excellent with cold sliced meats!
BISTRO POTATO SALAD - This is one of my all time favorite potato salads. It boasts a lovely herby vinaigrette dressing, hard boiled egg, radishes, etc. This is a real winning combination!
.JPG "Creamy Loaded Fauxtato Salad")
Whether you double the recipe to share with friends or make as is to please yourself, or your small family, I think this is something you are really going to enjoy!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Creamy Loaded Fauxtato Salad
Yield: 3
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
I down sized a recipe I found in a magazine for a loaded cauliflower fauxtato salad! This is not only low carb, keto and diabetic friendly, but delicious as well!
Ingredients
- 1 small head of cauliflower, trimmed and cut into florets
- 3 slices of streaky bacon
- 1/4 cup (30g) dairy sour cream
- 2 TBS mayonnaise
- 1/2 TBS fresh lemon juice
- 1/4 tsp garlic powder
- salt and black pepper to taste
- 3/4 cup (90g) grated sharp cheddar cheese
- 2 TBS finely chopped fresh chives
Instructions
- Fill a large skillet to 1/4 inch with water. Bring to the boil. Add the cauliflower florets, cover and steam for 4 minutes, until crispy tender. Drain well.
- Set aside and allow to cool.
- Cook the bacon rashers until crisp in the same skillet, about 4 minutes per side. Remove and drain on a paper towel lined plate.
- Whisk the sour cream, mayonnaise, lemon juice and garlic power together in a medium sized bowl. Gently fold in the cauliflower, lightly tossing it together to coat it with the dressing. Season to taste with salt and black pepper.
- Fold in most of the cheese, bacon and chives, reserving some for on top.
- Transfer to a pretty serving plate. Scatter the remaining cheese, bacon and chives over top and serve, warm or at room temperature.
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Of all the flavors in the world my absolute favorite has to be lemon. When push comes to shove I will choose lemon over chocolate any day of the week!!
Pie, cake, tarts, cookies, breads and even savory dishes such as chicken or fish. If it is associated with lemon in any way, shape or form, you can count me in!!
They are another favorite thing and there is no shortage of Bakewell recipes on here.
EASY BAKEWELL TARTS - A very traditional Bakewell tart with the jam on the bottom of a crisp pastry shell, the almond frangipane topping, almond glaze and cherry topping.
BLACKBERRY BAKEWELL PUDDING - A delicious almond frangipane topping is baked over a lush and fruity black berry filling. Delicious served warm and spooned into bowls with ice cream or pouring cream on top.
BAKEWELL SLICES - Your favorite tart in a slice, with a pastry bottom, jam filling and frangipane topping. Baked in a cake tin, ready to cut into bars for enjoying.
.JPG "Lemon Bakewell Tarts")
I had some tart shells in my freezer that I wanted to use up and I was looking for something new to share with you today. I also wanted something delicious to bring over to my sisters as a special treat for her, Dan and my dad.
I spied a recipe for these delicious Lemon Bakewell Tarts on the Good Food recipe site. Good Food is an iconic British cooking magazine. I never missed an issue when I lived in the UK. I really miss it.
I decided to adapt the recipe so that it was a tiny bit easier, and so that I could use my ready made tart shells. I also converted the British measurements to North American for my readers.
I was really pleased with the results. These are fabulous!! Simply fabulous!
WHAT YOU NEED TO MAKE LEMON BAKEWELL TARTS
You can of course make your own pastry for these, but using the ready made really made making them so much quicker and easier! I am all for ease as and when !!
You will need:
- 12 unbaked tart shells (I used Tenderflake frozen tart shells, thawed) (alternately you can line 12 tart tins with your own pastry)
- 6 TBS of good quality lemon curd (You can also use homemade. You can find my easy recipe here.)
For the frangipane:
- The finely grated zest of two lemons
- 7 TBS (100g) butter, at room temperature
- 1/2 cup (100g) fine granulated sugar
- 2 large free range eggs
- 1 cup (85g) ground almonds
- 3 1/2 TBS (25g) plain all purpose flour
- 3 - 4 TBS flaked almonds
For the lemon glaze:
- 1 cup (130g) icing sugar
- fresh lemon juice to thin
.JPG "Lemon Bakewell Tarts")
I used regular salted butter. I also used ground almonds/almond flour that you can get at Costco. Kirkland brand.
Normally I have my own homemade lemon curd, but any good quality lemon curd can be used.
The tart shells I used are made by Tenderflake and can be found in the freezer section of any grocery store. I find that they are preferable to any other kind.
You can of course make your own pastry for the shells as well if you are really keen!
.JPG "Lemon Bakewell Tarts")
HOW TO MAKE LEMON BAKEWELL TARTS
These are so easy to make and go together very quickly! Preheat the oven to 400*F/200*C/gas mark 6. Place the tart shells on a baking tray. Prebake for 8 - 10 minutes. Remove from the oven and spoon a tsp of lemon curd in the bottom of each shell, spreading it out to cover.
Rub the lemon zest into the sugar in a bowl until very fragrant. Add the butter and cream together with an electric hand whisk until light and fluffy.
Beat in the eggs, one at a time, including a TBS of the ground almonds with each addition.
When all of the egg has been beaten in, beat in the remaining almonds and the flour.
Spoon the frangipane batter into the tart shells to cover the lemon curd. It will fill them right to the top. Scatter some flaked almonds over top of each tart.
.JPG "Lemon Bakewell Tarts")
Bake in the preheated oven for 15 to 20 minutes until golden brown and set. (A toothpick inserted in the centers should come out clean.)Scoop onto a wire rack to cool completely.
Whisk together the icing sugar and lemon juice to give you a thick drizzle. Flick some of this over each cooled tart. Allow to set before serving.
Store any leftovers in an airtight container.
.JPG "Lemon Bakewell Tarts")
The original recipe just had icing sugar dusted over the tops and made fewer tarts baked in larger tins. I found these to be the right size for us and I always think any kind of tart or cake is better for having a lush glaze drizzled over top!
If you are as fond of lemon as I am, you will probably enjoy these lemon treats as well:
BUTTERMILK LEMON PUDDINGS - One of my favourite lemon desserts has always been Buttermilk Lemon Puddings. These are delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake.
LEMON KISSES - This is the perfect lemon cookie! These cookies are crisp, buttery and full on lemony! Wowzah wowzah! Pucker up because these cookies are going to slap you with a lovely lemon kiss!
COCONUT AND LEMON CAKE - This is a basic layer sponge cake recipe which uses coconut milk and a bit of coconut oil as well . . . for plenty of coconut flavor and moistness. I like to sandwich the layers with lemon curd for an extra special touch!
.JPG "Lemon Bakewell Tarts")
I was extremely pleased with the ease at which these lemon tarts went together and with the fabulous taste result! These were delightfully delicious on every level, from the crisp pastry case, to that lush lemon curd filling and the lemon frangipane topping.
In short, if you like lemon as much as I do, you won't want to miss out on these!!
Yield: 12
Lemon Bakewell Tarts
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
A delicious riff on the traditional Bakewell Tarts, except these have a lush lemon curd filling along with a lemon almond frangipane topping.
Ingredients
You will need:
- 12 unbaked tart shells (I used Tenderflake frozen tart shells, thawed) (alternately you can line 12 tart tins with your own pastry)
- 6 TBS of good quality lemon curd (You can also use homemade. You can find my easy recipe here.)
For the frangipane:
- The finely grated zest of two lemons
- 7 TBS (100g) butter, at room temperature
- 1/2 cup (100g) fine granulated sugar
- 2 large free range eggs
- 1 cup (85g) ground almonds
- 3 1/2 TBS (25g) plain all purpose flour
- 3 - 4 TBS flaked almonds
For the lemon glaze:
- 1 cup (130g) icing sugar
- fresh lemon juice to thin
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Place the tart shells on a baking tray. Prebake for 8 - 10 minutes. Remove from the oven and spoon a tsp of lemon curd in the bottom of each shell, spreading it out to cover.
- Rub the lemon zest into the sugar in a bowl until very fragrant. Add the butter and cream together with an electric hand whisk until light and fluffy.
- Beat in the eggs, one at a time, including a TBS of the ground almonds with each addition.
- When all of the egg has been beaten in, beat in the remaining almonds and the flour.
- Spoon the frangipane batter into the tart shells to cover the lemon curd. It will fill them right to the top. Scatter some flaked almonds over top of each tart.
- Bake in the preheated oven for 15 to 20 minutes until golden brown and set. (A toothpick inserted in the centers should come out clean.)
- Scoop onto a wire rack to cool completely.
- Whisk together the icing sugar and lemon juice to give you a thick drizzle. Flick some of this over each cooled tart. Allow to set before serving.
- Store any leftovers in an airtight container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
One of my favorite stories from my childhood has to be Anne of Green Gables. I just adore this wonderful little girl created by Lucy Maud Montgomery. She is feisty and full of character and full of love.
I think she reminded me a bit of myself. I was also born on Prince Edward Island not far from the Green Gables homestead.
We moved away from the Island when I was about 18 months old and so the only way I could know the Island was largely through the books by Lucy Maud Montgomery and Anne.
To a little girl with a vivid imagination who loved to read, the book opened up a whole new world to me, and one which I had a connection with in many ways.
As an adult I have visited PEI many times. My middle son lives there and my ex husband's family was from there so we often went to visit the in-laws. My son married a PEI girl.
.JPG "Afternoon Ruby Tea Biscuits")
The recipe which I am sharing today for Afternoon Ruby Tea Biscuits comes from the cookbook entitled, The Anne of Green Gables Cookbook, charming recipes from Anne and Her Friends in Avonlea by Kate MacDonald and LM Montgomery.
As soon as I saw this book I wanted to buy it. As a child, I often noted the foods mentioned in the Green Gables book and used to dream about what they might taste like.
.JPG "Afternoon Ruby Tea Biscuits")
They had such fanciful names . . . Raspberry Cordial, Marilla's Plum Pudding, Matthew's yummy Biscuit Sandwich, Orange Angel Cake.
I was a child who read voraciously and even then food interested me. I used to dream about Midnight feasts and picnics, cherry cakes, ginger beer (from the Enid Blyton Books), and the birthday cake that was made for the mother by the children in the Five Little Peppers and How They Grew.
.JPG "Afternoon Ruby Tea Biscuits")
"Mrs. Rachel and Marilla sat comfortably in the parlor while Anne got the tea and made hot biscuits that were light and white enough to defy even Mrs. Rachel's criticism." ~Chpt. XXX
Do take note that these are not British Biscuits, but North American Biscuits. (In the UK a biscuit is a cookie, not a tea biscuit such as you see here.)
.JPG "Afternoon Ruby Tea Biscuits")
WHAT YOU NEED TO MAKE AFTERNOON RUBY TEA BISCUITS
Ordinary kitchen baking cupboard ingredients and some jam.
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
.JPG "Afternoon Ruby Tea Biscuits")
I do think they would work well with all butter, and would be even richer.
In the UK vegetable shortening can be found in the chiller cabinet. The brand I used to use was called TREX.
.JPG "Afternoon Ruby Tea Biscuits")
HOW TO MAKE AFTERNOON RUBY TEA BISCUITS
These were very simple to make. I was a bit concerned that the ring tops would not adhere to the bottoms but they stuck beautifully without adding any water or egg to moisten the edges. I dare say to do so would mean they did not rise as beautifully.
Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
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Stir the milk in with a fork until you have a soft ball of dough. Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
Roll out to 1/4 inch thickness using a lightly floured rolling pin.
Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use the second cuts as bottoms.)
.JPG "Afternoon Ruby Tea Biscuits")
Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
.JPG "Afternoon Ruby Tea Biscuits")
The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
Bake all of the biscuits for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
Serve warm or cool. These are delicious.
.JPG "Afternoon Ruby Tea Biscuits")
Just look at how light and flaky these turned out! They were beautiful and rich with the butter and the jam provided a lovely sweet touch.
I sat here with my cup of Orange & Honey tea, wishing I had some clotted cream to enjoy with them, but enjoying every mouthful regardless!
Some other North American Biscuit Recipes you might enjoy are:
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, biscuits don't get much flakier than these delicious morsels!
CHEDDAR, BACON & CHIVE BISCUITS - Rich and flaky and filled with lots of tangy cheddar cheese, smoky bits of bacon and herby chives.
EASY 7-UP BISCUITS - These are the BEST biscuits! So easy to make and quick to make as well. Light and fluffy!
Afternoon Ruby Tea Biscuits
Yield: Makes 12 tea biscuits
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
A delicious jam centered tea biscuit adapted from the Anne of Green Gables Cookbook by Kate MacDonald.
Ingredients
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
- Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
- Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
- Stir the milk in with a fork until you have a soft ball of dough.
- Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
- Roll out to 1/4 inch thickness using a lightly floured rolling pin.
- Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use these as bottoms.)
- Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
- Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
- The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
- Bake for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Serve warm or cool. These are delicious.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again
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