Archive for the ‘Recipes’ Category

Luc Lac Beef


  • 400 grams (14 oz) Beef
  • 2 tbsps Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 Large Piece Ginger, crushed
  • 4 Garlic Cloves, crushed
  • A few Corriander Leaves to garnish
  • Black Pepper

Cut the meat into 1cm (1/2 inch) cubes and season with the soy sauce, oyster sauce, crushed ginger and pepper.  Leave to marinate for at least 30 minutes.  Just before you are ready to servegrease a frying pan with a drop of vegetable oil andgently fry the garlic.  Once the garlic has started to brown add the meat and cook over a very high heat.  Mix together rapidly for 10 – 15 seconds.  The meat should still be a little rare so do not overcook.  Garnish with the corriander leaves.

Serves 2.

Coffee, Chocolate or Vanilla Creme


  • 3 Eggs separated
  • 1/8 tsp Cornflour
  • 225 ml Skimmed Milk
  • Flavouring – Choose one of either 1 tsp Instant Coffee, 1 tsp non-fat Cocoa Powder dissolved in water or 1 Vanilla Pod split lenghtwise, insides removed and mixed with a few drops of Vanilla Extract.
  • Sweetener to taste

First make the Crème Anglaise:  in a bowl mix the egg yolks with the cornflour and beat until you have a smooth mousse.  Pour the milk in a saucepan and add the flavouring of your choice.  Warm over a low heat.  Add the warmed mixture to the egg yolks (keep stirring the egg yolk mixture as you add to avoid curdling).  Put back on a low heat and keep stirring until the mixture thickens.  Turn off the heat as soon as the mixture sticks to the spatula.  Add sweetener to taste.  Pour into a large souffle dish or individual ramekins and leave to set in refrigerator.  Serve very cold.  This recipe can also be used in an Ice Cream maker.


Chicken Pockets with Garlic and Cheese

  • 2 Chicken Breasts
  • 4 tbsps 0% fat Cream Cheese
  • Garlic Powder to taste
  • Salt to taste

Pre-heat oven to 180º/350º/Gas Mark 4-moderate

Slice the chicken breasts along the middle creating a “pocket”, being careful not to cut all the way through. Sprinkle some salt and garlic powder inside the pockets you just created. Spread some tin foil in a roasting tray – enough to wrap the meat and put the chicken breasts in. Put 1-2 table spoons of cream cheese inside each “pocket” and add some more garlic powder on top. Seal up the meat with your fingers and finally sprinkle some parsley over it. Cover everything with the foil so that it is all closed up.

Cook for 30 minutes at 180C.

Open the foil, put the oven on grill and cook for a further 10-15 minutes.

Chocolate or Ginger Biscuits

I just found this recipe for Chocolate or Ginger Biscuits – haven´t tried it yet but they should be good!

  • 2 tbsps Oat Bran
  • 1 tbsp Wheat Bran
  • 1 tbsp Sweetener
  • 1/2 tsp Ginger or 1 tsp Cocoa
  • 1 egg beaten

Mix all the dry ingredients together then add the beaten egg and mix well.  Bake on a silicon mat or parchment paper.  Makes 6 small biscuits or 1 large one.

Bake at 180º for 15 minutes then leave to cool.

Dukan friendly Custard.

Well I made the Custard from the recipe in the Dukan Diet Book and it turned out lovely!  I tweaked it a bit as hubby (who is a wonderful cook and does most of the food) assured me I wouldn´t like the original recipe.


  • 5 Eggs
  • 375 mls Skimmed Milk
  • 1 Vanilla Pod
  • 1 tsp Vanilla Extract
  • 5 tsp Sweetener

Preheat oven to 150º/300º Gas Mark 2.

Beat the eggs in a large bowl.  Split the Vanilla Pod and scrape out the inside.  Add the sweetener and the vanilla pod (inside scraping and bean)  to the milk.  Heat the milk but don´t let it boil.  When the milk is warmed add it slowly to the beaten eggs stirring the mixture all the time.

Put the mixture in one large or 6 small baking dishes and put in a Bain Marie.  Add enough boiling water to reach 3/4 way up the baking dish.  Cook for 35 – 40 minutes.  Let cool for 2 hours in the Bain Marie.


Egg Wraps

This is a simple recipe to make wraps that can be used to replace bread in a lunch menu.

Just beat 1 egg with a tiny bit of milk, add salt and pepper to taste.

Using a non-stick omelette pan, pour in the egg mixture and spread it so you get a very thin layer.  When it is set on the top flip it over.  When cooked let it sit on some kitchen roll until it cools.

Add your favourite filling and roll.  This is great with any kind of cooked meat but is especially good with smoked salmon and fromage frais.

Oat Bran Pancakes Recipe

Here is the recipe I used to make the Oat Bran Pancakes this morning:

  • One and a half tablespoons of Oat Bran – I use heaped tablespoons.
  • One Egg.
  • Two tablespoons of 0% Fat Natural Yoghurt.
  • Half a teaspoon of Sweetener (or to taste).

Mix everything together.  Heat pan and use the tiniest bit of oil to grease – I use some kitchen roll with a bit of oil on and rub on the pan.  It´s easier if you make two pancakes out of the mix as one large one is hard to flip over.

The original recipe uses 0% fat Fromage Frais but here in Spain it is very hard to find 0% fat anything!