Southwestern Salad

M-J’s Southwestern Salad: Chopped Lettuce, Red and Orange Bell Peppers, Spanish Olive, Finely-Shredded Monterey Jack Cheese, and Chile-Spiced Ground Beef with Home-Made Ranch-Style Dressing and Sautéed Tortilla Halves


M-J’s Low-Carb Cinnamon Toast

M-J's Low-Carb Cinnamon Butter ©M-J de Mesterton 2012

M-J’s low-carb cinnamon toast consists of Wasa 7-grain Crisp & Light bread spread with M-J’s original cinnamon butter. RECIPE: Simply mix cinnamon with softened butter and stevia powder (you may prefer to use Splenda), using your own judgment for the proportions of each ingredient. Wasa Crispbread is very low in carbohydrates, and contains a good amount of fibre; cinnamon is known to lower blood-sugar levels.

©M-J de Mesterton 2012

M-J’s Low-Carb Faerie Cakes

M-J's Original Almond-Lemon Flavoured Faerie Cakes, an Elegant Low-Carb Dessert or Tea Offering

M-J’s Low-Carb Faerie Cakes

3 egg whites, beaten until stiff
1/2 cup of ground plain almonds
Two tablespoons of white flour
1 teaspoon of baking powder
One teaspoon of lemon juice
One half-teaspoon of very fine lemon zest (optional)
1/2 cup of cream
1/2cup of plain or vanilla  almond milk, unsweetened
1/2 teaspoon of salt
1 teaspoon of vanilla
6 tablespoons of sucralose or Splenda

Combine all ingredients except the egg-whites in a mixing bowl and beat together until relatively smooth (almonds will be visible in tiny particles). Fold in beaten egg-whites. Ladle this batter into mini-muffin cups that have been greased with butter. Bake until golden brown in a medium-hot oven, 180°C, (350°F), gas-mark 4 for approximately fifteen minutes. Frosting is optional: I use cream cheese sweetened with vanilla and Splenda.
©M-J de Mesterton 2010

M-J’s Low-Carb Walnut Tart

Wonderful Walnut Tart

Original Recipe Copyright M-J de Mesterton, 2006

Visit Elegant Cook by M-J de Mesterton

Walnut Torte
6 Egg whites, brought to room temperature and whipped until stiff (add a sprinkling of salt to accelerate action; also, egg whites stiffen more swiftly in a copper bowl)One cup of walnuts, shelled and ground (I grind them in a blender on “pulse” setting)
Two tablespoons of flour  (wheat, white or soy)One tablespoon of butter, softened (substitute one tablespoon of coconut oil if desired)

One-fourth cup of heavy dairy cream or sour cream

One teaspoon of aluminum-free baking powder (in the absence of this, use a teaspoon of bicarbonate of soda

One half-teaspoon of Himalayan (or regular) Salt (see my health page for the most economical source)

Ten packets of Splenda sugar-substitute

One tablespoon of vanilla

One tablespoon of dark corn syrup or treacle. In the absence of this, use a tbs. of brown sugar.Fold ingredients together to create a batter, being careful not to overwork it. Grease a pie-pan with shortening, lard or butter. Pre-heat oven to moderate high (350*F or its equivalent). Pour batter into pan, and bake for about thirty minutes. Cake will have turned from a pale batter to a warm medium brown. This torte is excellent with coffee as-is, or topped with whipped cream for dessert. TIP:You can serve pieces of this cake to guests who love sweets. Just pierce the cake and pour maple syrup over it. Then what you will have is a maple-walnut torte.

You can convert my recipe into a “low-fat, high-sugar” torte by eliminating the Splenda and adding instead one cup of sugar (if you like, you can use brown sugar and skip the treacle) and one tablespoon of flour. Omit the cream and one tablespoon of butter. Walnut torte is high in protein and omega-3 fatty acids, which are beneficial to your health.
Copyright M-J de Mesterton,  June 2007