Eggs

Mushroom Stroganoff & ‘Egg’ Noodles

ketostarukLeave a comment

Not going to lie, I got through a couple of eggs before getting the noodles right and it was a perfect example of a time when I should really have looked up a recipe instead of winging it and being lazy by trying to do dinner in a single frying pan!

I was so frustrated by the time I came to eat and was fully expecting the noodles to have been a complete waste of time, but to my surprise, they’re actually taste REALLY good and have a beautiful stretchy texture, so I’ve spent a bit more time refining them. Requires a little more washing up but they’re worth it and you could easily make extra and freeze them for a later date (which I will likely do at some point during the weekend).

Stroganoff; I like mine simple. Whilst I’m equally a fan of a beef and mushroom version (and might add beef to this in the future), for a quick dinner when you need to manage your protein (I’d had a rather meaty fry up for lunch), straight mushrooms work well. I use mini Portabello mushrooms, but chestnut or white ones would work as well. With a leeetle bit of finely chopped onion for the flavour, beef stock cube, soured cream, salt and pepper, they’re lovely over the noodles and can also double up as a great sauce for steak or burgers!

‘Egg Noodles’

ingredients

  • 4 Eggs
  • 50g Cream Cheese
  • 2 tbsp Psyllium Husks

Servings: 2

6 g carbs/serving *
13 g protein/serving *

* always remember to calculate based on your own values / ingredient brands where possible!

instructions

  1. Preheat your oven to 160 degrees and line a large baking sheet with baking parchment.
  2. Whisk the eggs, cream cheese and a good pinch of salt and pepper together in a bowl.
  3. GRADUALLY sprinkle over the psyllium husks and wisk in a little at a time (don’t do what I did and add it all together and make a big blobby mess).
  4. Pour enough mixture onto the baking sheet to cover the paper and spread until even and at desired thickness. Use a second baking tray if necessary (or just repeat steps 4 and 5 as required).
  5. Bake for 10-12 minutes in the middle of the oven until fully set. Allow to cool and carefully remove the paper.
  6. When cool, stack your egg sheets on top of each other and roll them up into a long sausage shape. Using a sharp knife, cut the roll into your desired widths.
  7. When you’re ready to serve, either give them a quick stir fry in a frying pan with a little butter or about 30s in the microwave.

Mushroom Stroganoff

ingredients

  • 250g Mushrooms (Sliced)
  • 30g Onion (Finely diced)
  • 100ml Soured Cream
  • 30g Butter
  • 1 Beef Stock Cube

Servings: 4

6g carbs/serving *
5g protein/serving *

* always remember to calculate based on your own values / ingredient brands where possible!

instructions

  1. Melt the butter in a frying pan and fry the onions until soft. Add the mushrooms and fry until they just start to go brown.
  2. Crumble over the stock cube and add a couple of tablespoons of water. Stir to dissolve the stock.
  3. Add the soured cream, stirring through to combine thoroughly and bring to a simmer. Add salt and pepper to taste.

Simple Salmon and Scrambled Eggs

ketostaruk1 Comment

I’m hesitant to put this down as a ‘recipe’, because I feel it’s more of a meal assembly, so I’ve created a new category of posts for ‘Meal Ideas’, which for my lifestyle, tend to be meals I can throw together relatively quickly and/or with minimal cooking of convenience ingredients.

Salmon and scrambled eggs comes under that category; there’s so many variations, combinations and permutations that you can come up with that one single set of instructions can’t cover it. Suffice to say that they are an awesome combination – scramble your eggs with a ton of butter, serve with a good helping of smoked salmon and whatever sides you want. Personally I love raw watercress and spinach but go with what you feel!

I’ve included a couple of examples in this post – the first is topped with sunflower seeds, capers, olive oil and lemon juice.

The second is with a quick sauce made from full-fat creme fraiche, lemon juice, salt and black pepper.

Remember to weigh and track your ingredients to check the carb content, but overall this should be a pretty low count meal – mine will generally come in at around 5-6g.