Healthy Scotch Eggs

Scotch eggs are usually deep fried and rolled in bread crumbs which is fine and dandy and delicious. But my version is something you can have without the unhealthy stuff and trust me, enjoy just as much.

So, these combine three great ingredients -  eggs, sausages and bacon!  Have them for breakfast, lunch, dinner or a snack on the go.  I like them hot or cold. I use whatever sausages I have in my fridge/freezer (usually homemade or you can just throw in your favourite spices with your choice of ground meat). If you buy sausages, try to get ones that are free of gluten, sugar, MSG and by products. If you can't find ones that are 100% natural, try to get organic ones. 

For this recipe, I used home made italian sausages.

Serves two for a meal or .

What you will need...

3 italian sausages (or sausages of your choice)

3 slices of bacon, chopped (optional)

4 eggs (soft boiled and peeled)

How to prepare them...

Preheat oven to 375F.

Remove sausages from casings and add to food processor, add in the bacon and blitz 1-2 min or until well incorporated.

Divide mixture into four equal parts.

 Shape each portion into a flat round and place an egg on each.

 Wrap the sausage around and enclose the egg completely.

Use a muffin and grease with coconut or olive oil.

Place scotch eggs in tin and bake for 30-35 min.

 Serve hot or cold with your favourite veggies or have as a snack.

Lemon-cello Gain Free Loaf Cake

 

This is a lovely and refreshing lemon dessert. It's best to let it sit overnight and let the lemon falvour settle. We tried it the same day and it was quite lemony, but the next day it tasted perfectly balanced. If you don't have limoncello on hand don't worry, you can omit it (just add more lemon juice)

250 gm of butter, at room temperature

1 cup of sugar

2 eggs

1 cup of almond flour/meal

zest of two lemons

1 tsp of vanilla extract

1/3 cup of freshly squeezed lemon juice (if you don't have limoncello, use closer to 1/2 cup of lemon juice)

2 tbsp of limoncello liqueur 

Preheat oven to 350 F.

Grease and line a loaf pan with parchment paper.

Using your mixer, cream butter and sugar together until light and creamy, about 5-8 min. Add in eggs, one at a time.  Add in vanilla and limoncello.

Stir in almond meal/flour and lemon zest.

Transfer batter into pan and bake for 40-45 minutes, until golden and skewer comes out clean.

Using a wood skewer poke  holes all over the cake and pour over the lemon juice. Make sure you cover the edges as well.  Let cake cool in pan.  Store in fridge for 4-6 hours, or overnight for best taste.