Now as I have mentioned a few times the husband is doing a low carb diet and he has lost around 10kg. I’m very proud of him, especially as it is not the first time he has tried losing weight but this time it actually seems to be working.
One of the reasons it seems to be working well for him, is that we are making some more interesting things for him to eat, so he doesn’t feel left out. Also, one thing he has craved is traditional comfort food, one of the things he really craved was Toad in the Hole.
However, if you follow low carb blogs and recipes, you will see something called cloud bread. I have made this before for the husband, and it is (more or less) an eggy spongy bread thing. However, by merging this with the sausages, and some spices, it works really well as a Yorkshire pudding. Husband was very satisfied and happy with the result.
This really does have to be eaten straight away fort the best result, as it collapses quickly, a bit like soufflé.
Serves 4 (if using 8-12 sausages)
1 tsp of oil (for greasing)
50g cream cheese
¼ tsp Cream of Tartar
1 tsp salt
1 tsp pepper
1 tsp mustard powder
1 tsp thyme (fresh is best)
Heat the oven to 150C Fan Oven
Put the sausages in a 20×30 cm Roasting tin, with 1 tbsp of Oil, then bake for around 20-25 minutes until the sausages are nice and brown
The cloud bread batter takes around 10 minutes to prepare, and it really needs to be poured into the tray straight away when finished. When there is around 15 minutes left of cooking your sausages start making the batter. Separate the egg whites into one bowl and add the egg yolks to another.
Now, with an electric mixer whisk the egg whites together until stiff peaks (you should be able to turn the bowl opposite down and the egg whites shouldn’t fall out)
In the bowl with the egg yolks, add the cream cheese, cream of tartar, salt, pepper, thyme and mustard powder, using the same beaters (no need to wash them) mix to a smooth mixture.
Now, carefully fold the egg whites into the egg yolk mixture one spoonful at the time, make sure not to knock out too much of the air of the egg white mixture.
When ready, remove the baking tray from the oven, remove the sausages, and add the cloud bread mixture to the tray, carefully placing the sausages on top and put it straight into the oven again.
Bake for around 20 minutes until its lightly golden and craggy on the top.
Serve straight away with the onion gravy (See my other recipe, toad in the hole with Onion gravy) and a nice portion of salad.
Bon appetite – as my granddad would have said
These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017)
Ingredients: for Toad in the Hole
Veg oil 3p
4 eggs 32p
50g cream cheese 13p
¼ tsp Cream of Tartar 12p
Mustard powder 10p
Total price: £3.27 (per portion 82p)