The Great Mybroadband Book of Recipes!


Honorary Master
Sep 6, 2008
Old one but I wanted to share and archive it here.

Low Carb Lemon Curd



- 4 egg yolks.
- 1 whole egg.
- 1/2 Cup lemon juice.
- Liquid Sucralose / Sweetener of choice to taste.
- 5 tablespoons chilled butter.


- Over very low heat Whisk all the ingredients except for the butter in a small saucepan or double boiler. Continue whisking it slowly until it heats through and starts to thicken slightly. Patience is key here. Remember that you DO NOT want it to get close boiling point because then you'll make scrambled eggs.

- When it starts to thicken slightly, remove from heat and whisk in the chilled butter until completely incorporated.

- Store in an air tight container in the fridge. It will thicken even more and be ready to use on anything you like.

#lowcarb #keto #dessert #lemoncurd #tangy


Honorary Master
Sep 6, 2008
I went on to use it in this way back when.

Simple Almond Flour and butter crust. Like you would do with crushed biscuits and butter. Topped with sweetened vanilla whipped cream.



Honorary Master
Sep 6, 2008
Recipe for this was requested in the Supper thread. So might as well share it here.

Spicy Mince Shakshuka: Serves 4.



- 500g beef mince
- 250g sliced mushrooms
- 1 onion finely chopped
- chopped garlic cloves (to taste)
- 1 x can tomato puree
- 1 x can diced tomatoes
- 4 or 5 eggs
- Spices. I used Cumin, Coriander, Paprika, chilli flakes and some Origanum herbs.

Pre-heat oven to about 180C
Fry onion, mushrooms and mince in a large oven proof pan until nice and golden brown.
Add garlic and spices and fry just long enough to release the fragrances and garlic starts to soften. Do not want to burn the spices and garlic and turn dish bitter.
Add cans of puree and diced tomatoes and stir through.
Let the whole thing simmer and thicken up a bit.
Taste and add salt and pepper to your liking.
Create a hole with the back of large spoon in the mixture and crack egg into that before it closes onto itself. Repeat and spread them out over the pan with remaining eggs.
Pop the whole pan into oven and bake until eggs are desired consistency. My egg yolks were still nice and runny (about 10min) but you can cook it longer if you want more well done eggs.

Serve with rice/pasta/mash or in my case shredded cabbage. Avo on top was just something added extra because they were starting to go bad.

This can be made with any meat of your choice. I've made it with chicken, boerewors, pork strips or even no meat.
Don't use too fatty mince or drain some of the fat if you use fattier mince. Makes quite an oil slick on top of the dish as it bakes in oven.

#Dinner #Shakshuka #Mince #saucy #eggs #lowcarbish #spicy


Honorary Master
Nov 5, 2007
Battered chicken strips - NOT HEALTHY, but AWESOME and FLUFFY

500g chicken strips
1 cup flour
1 tsp baking soda
2 tbsp apple cider vinegar
1 cup water
Other flavours e.g. garlic powder, paprika, cayenne pepper
1-2 cups oil

- Pat chicken strips dry with paper towel. Salt and pepper both sides.
- Preheat the oil in a pot or deep fryer
- Combine flour, baking soda, salt/pepper/flavours and mix
- Add water, vinegar and whisk till fully blended
- Dredge the chicken strips in batches of around 5, and drop into the fryer. Fry around 3 minutes and flip over, and give it another minute or two.
- Take out, rest on kitchen paper. Continue with remaining chicken.

#chicken #supper #mains
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Honorary Master
Nov 16, 2012
I'll bump you Faan, only because Randhir asked for some recipes in the "what's for supper" thread

Unfortunately, I don't have pics right tough.


+/- 2kg deboned brisket
Crushed garlic (at your own discretion - depends on how much you love garlic)
1 Packet brown onion soup
1 Cup water

Throw everything into a large roasting bag. Make a small slit in the top of the bag. Roast at 160degs for 2 and a half hours.
To make a gravy, pour the sauce from the bag into a pot, add bisto and boil. Slice brisket and serve in the gravy.

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Honorary Master
Nov 16, 2012
SLOW ROAST LEG OF LAMB (unfortunately, there are no measurements, use your discretion)

Lamb on the bone
Dry oregano
Salt and pepper (go easy on the salt)
Whole pieces garlic, peeled and pierced into the lamb
Olive oil
Pearl River Bridge Mushroom Soy Sauce (many Spars sell it and Chinese shops too - this is the secret ingredient)
Lemon juice

Preheat oven to 170.
Place lamb in roast pan and add all rest of ingredients over.
Cook uncovered for the first hour - if you notice it getting dry, add more lemon juice or even a little hot water.
Turn over, respice with everything again.
Cover and cook for 2 more hours.

Rest for a long time.
This lamb should come clean off the bone without even using a knife!


/edit for pics


Will be shredded and placed in gravy just before serving

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May 25, 2017
Silly Side Dish

Cabbage and mushroom - Banting friendly

Real butter

- Cut the cabbage in strips
- Cut the Mushrooms anyway you want
- Melt enough butter in pan
- Stirfry the lot
- Add only salt & pepper


Now, if you were to add bacon to the mix it would remove the silliness of the dish completely, I think

#sides #lchf
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Honorary Master
Nov 5, 2007
Chicken mozzarella marinara bake from here.

Not banting friendly but it could be if you skip the breading step.

5-6 chicken breasts
2 eggs
thyme, origanum, red pepper flakes, salt/pepper

marinara sauce:
1 can tomatoes
1 cup chicken stock
1 onion
chopped parsley
worcestershire sauce
red wine or balsamic vinegar

bacon, mozzarella cheese


First make the marinara sauce:
fry onion till transparent, in small pot
Add can tomatoes, rest of ingredients
Cover and let it boil gently for 15 minutes till properly thickened.
When finished, puree the mixture.
Pour half mixture on the bottom of a baking dish.

Meanwhile prepare the chicken, and preheat oven to 180c:
Salt and pepper both sides of chicken breasts.
Prepare 3 bowls - 1 with flour, 1 with the 2 eggs gently beaten, 1 with breadcrumbs and remaining ingredients.
Dredge each breast in flour, then egg, then thoroughly coat in breadcrumb mix. Lay the breasts aside.

In frying pan, firstly chop and fry up the bacon, then scoop out bacon and put aside.
Using plenty of oil, fry the chicken breasts in batches. Leave them down, cover the pan to steam the insides, for approximately 4-5 minutes per side, flip over, and ensure that the breadcrumbs have become brown and crispy all over. The breasts do not have to be cooked throughout, but at least 80% of the way there. They will finish in the oven.
As the chicken breasts get done, arrange on the bottom of the baking dish.
When all the chicken is arranged, pour the remaining marinara sauce over, and sprinkle the bacon around.
Grate the cheese over the chicken.

Bake in oven for 15 minutes. In the final minute, turn on the broiler and watch carefully, to brown the cheese.

#chicken #dinner
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Expert Member
Oct 27, 2016

Grilled in oven with grill set to high for 7-8 minutes a side to brown it. Set aside to cool a bit, added roughly chopped veg (carrots, onions, sweet peppers) to dish, salt and pepper, some white wine vinegar. Placed mutton on top, drizzled with lemon juice and olive oil, added garlic and spice rub.

Covered tightly in foil and cooked at 100C for 6 hours. Took mutton out and set it aside to rest loosely covered with foil, thickened the sauce with maizena, placed back in the oven under moderate grill for 15-20 minutes stirring occasionally.

Potato wedges in air fryer

Cut potatoes in thick slices. Covered in water for 30 minutes to extract starch, threw away water then dried wedges. Sprinkled oil and mixed with wedges to completely cover them, then added spices to taste (we like BBQ, cayenne pepper and garlic). Fried at 160C for 16 minutes, shook, then 6 minutes at 180C, shook, and another 6 minutes at 180C. Times will vary slightly depending on amount of potatoes and thickness of cut.


Meat quite tender, but somewhat grey. Could have cooked at 80C rather, then meat might have remained pink and been even more tender. Carrots still quite hard. Could have cut them smaller and/or parboiled them for 5-10 minutes. Lots of sauce that formed from the meat juice that cooked out, so could have added more veg.


Lots of meat and sauce left over. Can probably freeze sauce and use for soups and stews and use meat for wraps and stirfry.

Enjoyed it, quite tasty, but can be improved.



Expert Member
Oct 27, 2016
Adding this flatbread recipe. I'm really happy with it, since it was my first time making a flatbread from scratch using instant yeast and it came out just about perfectly.

360g Cake flour
1X10g Sachet of instant yeast
2 Tbsp Sugar
1 tsp Salt
1½ Cups (375ml) warm water
3 Tbsp Extra olive oil
Preheat oven to 180°C.
Make the flatbread by mixing together the flour, instant yeast, sugar and salt.
Add the water and knead for 10 minutes to form soft dough. If the dough is too dry add more water, if too wet add more flour.
Place the dough in an oiled bowl, cover with plastic wrap and leave to prove (rise) for 1 hour.
Once proven, knock out the air and roll into a rough rectangular shape.
Place on a floured baking tray, bake for 20 minutes, then remove and brush with olive oil.

I just changed the 360g cake flour to 200g cake flour + 160g whole wheat bread flour for a slightly chewier center. Also, I only used half the dough and rolled it out very flat to make a type of pizza base.



Honorary Master
Jul 6, 2010
Mexican Spice Mix.

1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1⁄2 teaspoon crushed red pepper flakes (chilli flakes)
1⁄2 teaspoon dried oregano
2 teaspoons paprika
1 1⁄2 teaspoons ground cumin
1⁄2 teaspoon sea salt
1⁄2 teaspoon black pepper
1 pinch ground cinnamon
1 pinch ground cloves


Honorary Master
Jul 4, 2007
Beef Bone Broth:

Made this a couple of times now and it yields a nice stock/broth.

1.5kg beef bones
1 head garlic, split into cloves
1 small onion, chopped into thirds
Zest from 1 orange (optional)
2tbsp apple cider vinegar

Preheat oven to 230C.
Place bones in a large stock pot and cover with cold water. Let come up to the boil and remove after 10 minutes. Spread on a large baking sheet and let it sit for a few minutes for the steam to dry the bones a bit. Clean the stock pot.

Roast for 45 minutes, flipping bones halfway.

Put the onion, garlic, zest and vinegar into the stock pot and add the bones. Add water to cover the bones and bring to a simmer.

Simmer for 24 hours on a low heat, stirring occasionally and skimming off any gunk.

After 24 hours, let the stock cool for a bit and remove the larger pieces from the pot. Strain into a bowl. I used a fine mesh strainer.

One option for rapid cooling is to partially fill a sink with cold water and plonk the bowl in. You want it to cool as soon as possible. Place in the fridge, peeling off the layer of fat that will eventually form. Separate the stock into portions as you think you'll need it.

I've got another batch in the slow cooker (first time) that's going to go for 48 hours.

The previous batch turned out awesome, literally jello at room temp.