Low Carb Smoked Salmon Quiche

Sunday Dinner

- Low Carb Smoked Salmon Quiche
- Sauerkraut
- Hollandaise sauce

Low Carb Smoked Salmon Quiche Recipe (Serves 4)

Ingredients

• 4 eggs
• 50g sour cream
• 1 cup milk or water
• 1 small onion, finely chopped
• fresh coriander, finely chopped
• spring onion, green parts, finely sliced
• 1/4 head broccoli, roughly chopped
• 2 mushrooms, roughly chopped
• 50g smoked salmon, roughly chopped
• 200g Okara
• 1tsp baking powder

Method

1. Preheat oven to 180˚C
2. Mix everything except Okara and baking powder until well combined
3. Add Okara and baking powder in the end
4. Mix quickly, pour in a baking dish, place in the oven immediately
5. Bake for 30~45mins until risen

Low Carb Okonomiyaki

Tuesday Dinner

- Low Carb Okonomiyaki

- Leftover Chicken

Okonomiyaki, sometimes called as Japanese savoury pancake is a popular Japanese dish in Australia.  I made a low carb version using soy pulp (Okara) and tin tuna.  It was light and fluffy but I will make it with bacon next time.  Sweet and savoury sauce is always a winner for hubby.


Low Carb Okonomiyaki (Japanese savoury pancake) Recipe (Serves 4)

Ingredients

• 200g Okara
• 100g water or Dashi
• 2tsp psyllium husk
• 4 eggs
• 200g tin tuna
• 1Tbsp mayonnaise
• 200g cauliflower leaves or cabbage, finely chopped
• 1tsp fish(bonito) powder
• 1/2~1tsp salt
• 1/2tsp baking powder (can be omitted)

Method

1. In a large bowl, mix all the ingredients together
2. Heat a frypan with a small amount of oil, pour the mixture in and spread evenly
3. Once the edges are browned, transfer it to an oven
4. Cook in the 180˚C oven until browned and cooked through for about 20mins
5. Serve with bonito flakes, Aonori seaweed, Okonomi sauce* and red ginger.

*Okonomi sauce is a thick sweet and savoury sauce for Okonomiyaki or Takoyaki.  It can be made by mixing oyster sauce, tomato sauce, Worcestershire sauce, soy sauce and honey.

Low Carb Gyoza & Fried Rice

Wednesday Dinner

- Low Carb Gyoza

- Low Carb Cauliflower Fried Rice

- Egg & Wakame Clear Soup

This low carb version is the only Gyoza I make at home these days.  It doesn't have the crispiness of the real thing but it is a pretty good substitute and hubby and I love them a lot.  I used the pork mixture in freezer for the filling which had dill and green apple in it, not a typical Gyoza flavour but still good.  If you want Gyoza flavour, season pork mince with garlic, ginger, spring onion, cabbage, soy sauce and sesame oil.  I sometimes use beef mince and chillies for Nepalese Momo style.  Play with flavours, there are no rules!


Low Carb Gyoza Recipe (Serves 2~3)

Ingredients

• 1 eggplant (smaller ones are better)
• 250g pork mince
• veggies of your choice (e.g. cabbage)
• ginger, garlic, minced
• salt or soy sauce to taste

Method

1. Make Gyoza filling by mixing pork mince and veggies
2. Cut eggplant in half lengthwise then slice crosswise into 1.5cm thickness with slit in the middle
3. Stuff the filling in the slits
4. Arrange eggplant in a frypan and turn the heat on
5. When the frypan is hot, add 1/2 cup water and put a lid on
6. It is ready to eat when all the water is evaporated (remove the lid if necessary)

Tips

• You could steam instead of pan-frying