i like the idea of this thread, thanks Licity and keep posting

I have both of these books and find them really handy. I made the cottage pie pots recently and they were delicious, but I don't have the recipe on my work computer so I will have to post it when I get home.

These sound fantastic!

Are the Bodytrim complient?

Girls just be careful of copyright and of course always give credit (which you have done).

You are in luck Licity as I actually have the chicken parma recipe with me at work. Here it is:

Ingredients:

4 x 140g skinless chicken breasts
Sea salt and freshly ground pepper
150g almond meal (I didn't need anywhere near this much)
Zest of ½ lemon
3 teaspoons butter
1 tablespoon olive oil
500g (2 cups) tomato passata
120g grated light mozzarella cheese
Cherry tomatoes, to serve
1 iceberg lettuce, to serve

Method:

1. Preheat oven to 180
2. Flatten chicken breasts and season with sea salt and pepper
3. Pour the almond meal on a plate and add the lemon zest. Coat each chicken breast with the almond meal mixture.
4. Heat the butter and olive oil in a non-stick frying pan over medium heat. Add the chicken and reduce the heat. Cook the chicken for about 10 minutes on one side, then turn and cook for another six minutes. Drain on paper towel
5. Transfer the chicken to a glass or porcelain baking dish. Pour over the tomato passata. Sprinkle with cheese and place in the oven.
6. Bake for about 10 minutes or until bubbling. Serve with cherry tomatoes and some iceberg wedges

(I forgot to post the cottage pie pots recipe last night but will try to remember to do it later)

Hi Melly845

Are these recepies BT Compliant? I got no idea what almond meal is lol

Hi there,

These look nice! Just looked the books up on Amazon. The "Oh My God I Can Eat That" is available to download on the Kindle. One reviewer mentions though that it does not have a table of contents which is a shame.

Cheers to all.

Hi again,

Just wondering if the second book is also suitable for low carbers. Saw this from an online review:

In Jane’s second book, OMG! I can eat that?, she shares some of her favourite recipes, just without all the unwanted fat.

For those who have both books - do they both follow the same theme, i.e. foods lower in carbs? I'm thinking of downloading the Oh My God one to my kindle but hope it's not low fat and higher in carbs than her first book.

Cheers.

Yes, most of the recipes in both books are BT compliant (they all follow a low-carb theme as the author can't eat carbs or she gets fat).

To the person who asked, almond meal is just ground almonds. You can but it in the nut section of the supermarket.

Sorry, meant to say you can *buy* it in the nut section

if you go to the health section.. woolies sell a big bag of almond meal for half the price (per kilo) of the stuff in the baking section and only 1 dollar a kilo more expensive than the whole nut section.. shopping around pays off sometimes..

Ozgal, if it's low fat you could always just add fat to it, use fattier meats etc

Hi Melly,

Thanks for answering about the carb issue.

Sounds good.

Cheers.

Thanks Sherrie,

Not so fussed about the fats being low or high...just wanted to check the "Oh My God" book was not based around low fat/high carb.

I managed to take a peek at the books in store today - both look lovely. Were $40 each where I looked so a bit pricey. Kindle download of "Oh My God" one is only $US 9.99 so will probably go for that.

Also went to Border's (Jam Factory, South Yarra) today. So sad - empty shelves everywhere. Any book going for $2 each or $1 a book if purchasing 10 or more.

Cheers.

No worries OzGal, I also purchased the OMG book for my Kindle, but the other one wasn't available as an ebook so had to buy the real thing. Luckily I had a Dymocks voucher someone had given me as a gift so it saved me forking out the $40 for it!

As promised, here is the recipe for the cottage pie pots. These are really yummy and the mince mixture has heaps of flavour.

Cottage Pie Pots

Ingredients:

1 tablespoon extra virgin olive oil
1/2 brown onion, finely chopped
1 glove garlic, crushed
1 carrot, finely grated
400g lean mince beef
1 tablespoon worcestirshire sauce
1 tablespoon tomato paste
Salt and freshly ground pepper
400ml reduced salt chicken stock
Sprig of rosemary, finely chopped

TOPPING

1/2 cauliflower, cut into florets
1/4 cup skim milk
1/2 tablespoon greek yoghurt
1/2 tablespoon horseradish cream
Salt and freshly ground pepper
Handful of grated parmesan cheese

Method:

Preheat oven to 180.

Heat olive oil in a frypan over high heat. Lower the heat and add the onion, garlic and carrot to the pan. Fry for 4-5 minutes until soft and translucent.

Add the minced beef to the pan and brown it slowly, stirring frequently.

Add the Worcestershire sauce, tomato paste, salt and pepper and stir through.

Stir in the stock and rosemary and simmer for about 10 minutes, or until most of the liquid has evaporated. Remove from heat and set aside.

To make the topping, place the cauliflower florets and milk in a microwave-safe container with a lid. Microwave on full power for 7-8 minutes or until soft. Tip into a food processor and add the yoghurt, horseradish, salt and pepper and whiz to a smooth mix.

Divide the minced beef mixture between 4 x 250ml ramekins then top with cauliflower puree. Sprinkle with parmesan and arrange the ramekins on an oven tray. Bake for 12-15 minutes, or until golden and bubbling. Serve immediately.

N.B: I used closer to a whole cauliflower for the topping, used full fat milk instead of skim and increased the milk to 1/2 a cup, and increased the yoghurt and horseradish to a full tablespoon of each. I still didn't end up with heaps of topping on each pie (there was just enough), but I think my ramekins might be slightly bigger than the ones she used. Even still, I would suggest increasing the topping quantities like I did to make sure you end up with enough (you can always throw any extra out).