winter-warmers

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Giverny and Rory pretending to help! 

Welcome! 

Here's our first ever cookbook - a selection of 12 delicious Canapes, 

Sides and Naughty Dishes for the winter. Enjoy! 

Christmas Canapés 

1. Courgette Chips w/ Smoked Paprika 

2. Zingy Chicken Kebabs 

3. Pigs in Blankets 

Christmas Sides 

1. Carrot and Celeriac Mash 

2. Roasted Winter Vegetables 

3. Disguised Sprouts 

Christmas Naughties 

1. Low Carb Mince Meat 

2. Low Carb Short Crust Pastry 

3. Cranberry and Apple Muffins 

4. Christmas in a Cupcake 

5. Gingerbread Christmas trees 

6. Whitbyjet’s German Christmas 

Beth and I spent several days 

cooking (with Giverny, Ben and 

Rory helping by making sure 

they tasted great). 

They were so good, there was 

nothing left to bring back to the 

Diabetes.co.uk Team, so we’re 

sure you’ll find them delicious! 

Get cooking! 

Charlotte + Beth 

2

1 medium courgette 

½ tsp salt 

1 tbsp olive oil 

1 tsp smoked paprika 

¼ tsp ground pepper 

Preparation Method 

Slice the courgette crosswise into ¼ inch thick slices using a slicer or a 

sharp knife. Place the courgette in layers into a colander or sieve, 

sprinkling with a little salt with each layer. Let the courgette slices drain 

for one hour. 

Preheat oven to 130°C (Gas Mark 1) and line a baking sheet with 

parchment paper. Brush parchment with 1 tsp of oil. 

Pat courgette slices dry with a paper towel and place on prepared 

baking sheet. 

Brush tops with remaining oil and sprinkle with paprika and ground 

pepper. Bake in the oven for 45 minutes, then turn off and leave inside 

the oven until crispy for a further 15 minutes. 

Amount per serving 

Calories: 74 · Total fat: 7.05g · Sat fat: 1g · Carbohydrate: 18.6g · Protein: 0.6g · Fibre: 1.25g 

3

½ tsp cumin 

Pinch of salt 

1 crushed clove of garlic 

½ tsp ground coriander 

¼ tsp paprika 

Juice and zest of one lime 

Bunch of fresh coriander finely chopped 

To make the perfect dipping 

sauce for these kebabs, you can 

use: 

1 tbsp soy sauce 

1 tbsp toasted sesame oil 

Juice from ½ lime 


Add the chopped coriander and cover with lemon juice. Mix in to ensure 

all the chicken breast has been covered. 

Cover the bowl with cling film and place in the fridge over night, if this is 

not possible let the chicken marinade for at least 30 minutes. 

Soak kebab sticks in water for at least half an hour before the kebabs 

are to be cooked. Spread the marinated chicken evenly between the four 

kebab sticks. 

Cook on a griddle pan approximately 3 minutes each side of the kebab 

on a medium heat. 

Amount per kebab 

Calories: 104 · Total fat: 5.05g · Sat fat: 0.8g · Carbohydrate: 1.0g · Protein: 13.5g · Sodium: 225mg 

4

12 premium pork chipolatas 

6 rashes of unsmoked bacon 

5g fresh sage or rosemary 

The favourites of so many 

children - make sure you make 

double if the adults want any! 


Preheat the oven to 190°C (Gas Mark 5). 

To avoid burning the cocktail sticks, soak 12 wooden kebab sticks in 

water for 30 minutes. 

Thread each of the chipolatas lengthways through the centre of a kebab 

stick. Cut each rasher of bacon then with your fingers try to lengthen 

without breaking each length of bacon to flatten and stretch being 

careful not to break it. 

Place a sage leaf or sprig of rosemary on the side of the chipolata, then 

wrap the bacon in a spiral around the length of the sausage. 

Roast in the oven for 25-30 minutes, turning after 15 minutes so that the 

sausage gets completely cooked through. 


Calories: 44 · Total fat: 2.7g · Sat fat: 1g · Carbohydrate: 0.2g · Protein: 4.7g · Fibre: 0.1g 

5

155g celeriac diced 

140g carrots 

5g butter 

Salt and pepper to taste 


Dice the carrots and celeriac. 

This recipe is a great one to do 

with the children and with tasty 

British apples. The recipe uses 

seasonal ingredients that are in 

season at this time of the year. 

You can substitute the flour to 

almond flour or flax seed meal 

for added omega 3 benefits. 

Boil the carrot and celeriac cubes in salted water for 25 minutes. 

Strain the vegetables and mash. 

Add the butter and seasoning to taste. 


Calories: 66 · Total fat: 2.25g · Sat fat: 1.3g · Carbohydrate: 10.5g · Protein: 1.3g · Fibre: 3.2g 

6

1 leek 

70g carrots, 

75g diced celeriac 

1 red onion 

80g swede 

2 cloves of crushed garlic 

3tbsp olive oil and a sprig of rosemary 

Salt and pepper to taste 


Chop all of the vegetables into similarly sized chunks and place in a 

large roasting tin cover with the crushed garlic. 

Add the sprigs of rosemary. 

Cover with the olive oil and seasoning. 

Roast in the oven on 180°C (Gas Mark 4) for approximately 45 minutes. 


Calories: 125 · Total fat: 11.6g · Sat fat: 3.6g · Carbohydrate: 5.59g · Protein 4.2g 

7

2 tbsp olive oil 

400g Brussel sprouts finely chopped 

2 rashes of bacon chopped into finger 

width pieces 

2 cloves of garlic 

Salt and freshly ground black pepper 


Heat the oil in a frying pan or wok. 

There are so many Christmassy 

spices to choose from, including 

cinnamon, nutmeg, cloves, 

ginger, star anise, cardamom, 

the list goes on... 

Ginger can help with glycemic 

control. Read more at: http:// 

bit.ly/T9VAmy 

Add the bacon and cook until it has crisped up. 

Turn the heat down and add in the garlic. 

Add the shredded sprouts to the pan and stir fry for approximately 3 

minutes. 

Season with the salt and ground black pepper and serve. 



8

220g cooking apples 

150g stewed rhubarb 

45g sultanas 

45g currants 

50g melted butter 

Finely grated zest of 1 orange 

Finely grated zest of 1 lemon 

½ tsp mixed spice 

¼ tsp nutmeg 

¼ tsp ground cloves 

2 tsp granulated sweetener 

1 tbsp molasses 


Peel and chop apples, microwave until soft, mix together with all the rest 

of the ingredients, spoon into a jar. 

Cover with cling film and leave in the 

fridge overnight before making into 

mince pies. 

You can also add more dried fruit, but 

bear in mind that this would increase the 

Combine with the Low Carb 

Short Crust Pastry recipe on the 

next page to make delicious 

mince pies! 

carb content, as it is the rhubarb works really well in this recipe! 


Please see next page for minced pie nutritional information 

9

1 cup of almond flour 

20g of chilled butter, cubed 

Pinch of salt 

1 tbsp of chilled water 

1 tbsp of sweetener 

You can get really creative here 

and cut the pastry in to a star 

shape to make it extra 

Christmassy! 


Combine together the almond flour, salt and sweetener in a mixing bowl. 

Cut in butter and rub butter into almond flour incorporating air as you 

go, gradually add water until it comes away from the bowl and forms a 

ball without being too sticky. 

Dust it with a little baking powder and keep it in the fridge for about 30 

minutes. 

Rather than rolling out the dough, cut off pieces and press into the mince 

pie tins. 

Fill each of the pastry cups with the mince meat, bake in the oven at 

180°C, top with a pastry lid. 

Amount per serving (per minced pie) 


10

1 cup 375g of self raising flour 

10g sweetener 

1tsp ground cinnamon 

125ml semi-skimmed milk 

2 large beaten eggs 

100g soft butter 

1 eating apple peeled, cored and cut 

into small pieces 

Large handful of cranberries 

The recipe uses seasonal 

ingredients. You can substitute 

the flour to almond flour or flax 

seed meal for added omega 3 

benefits. 


Pre heat the oven to 200°C (Gas Mark 6). Put out 12 muffin cases on a 

baking tray. 

In a large mixing bowl, sift the flour, caster sugar and cinnamon 

together. Make a hole in the middle of the dry ingredients and add the 

combined beaten eggs, milk and butter. Slowly mix. 

Fold in the chopped apple to the mixture and place in muffin cases. Add 

a few cranberries on top and cook in the oven for 25 minutes. Leave on 

a cooling rack before enjoying! 


Calories: 174 · Total fat: 6.7g · Sat fat: 2.8g · Carbohydrate: 23.4g · Protein: 4g · Fibre: 1.3g 

11

3 eggs 

125 g of almond flour 

1 Splenda or preferred sweetener 

1 teaspoon ground cinnamon 

½ tsp ground cloves 

½ tsp ground ginger 

1 tsp baking powder 

75 g of butter 

DollyRocker40 on the Diabetes 

Forum says that you might want 

to adjust the amount of spices to 

suit your taste. She used ½ tsp 

but the original recipe states 

1tsp. Same goes for sweetener. 


Whisk the eggs, mix together with all the dry ingredients, make sure 

there are no lumps. 

Add melted butter and mix in. 

Fill into muffin cases and bake at 175°C (Gas Mark 3) for 10 to 12 

minutes. 


Calories: 125 · Total fat: 11.6g · Sat fat: 3.6g · Carbohydrate: 5.59g · Protein: 4.2g 

12

120 butter - melted 

3 eggs 

200 g ground almonds 

4 ½ tbsp protein powder 

2 tbsp cocoa powder 

3 drops vanilla extract (or pinch of dried vanilla powder) 

1 tsp sodium bicarbonate 

3 tsp spices - ground ginger, all spice and cinnamon 

4 tbsp of liquid sweetener (1 dissolved sweetener tab in a little bit of 

water) 


Mix the eggs until foamy, add the melted butter, then the rest of the 

ingredients, to create a firm dough. 

Cover with cling film and place in fridge for 2 hours. 

Now shape into cookies or in this case Christmas Trees! Bake at 175°C 

(Gas Mark 4) for 20 to 25 minutes. 



13

1 litre of boiling water 

8 teabags, use fruity blends 

Juice and rind of 1 orange 

Juice and rind of 2 clementines 

Sweetener of your choice 

Cinnamon bark 

Punch spice mixture 

3 cloves 

½ tsp cardamom pods 

5 to 7 allspice kernels 

1 star anise 


Crush all of the spices together roughly using a pestle and mortar, then 

fill into a tea infusion egg. 

Place all ingredients into a big pot and let it seep for a good 10 minutes. 


Calories: 10.3 · Carbohydrate: 6.7g 

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winter-warmers

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