Low Carb Recipes

[Lemonie]

Onion Bhaji's

These are not massively low carb but are very very filling so you could probably make them smaller and make more

Makes 5 Bhaji's
Carbs: 5.5 each

100g Ground almonds
2 Eggs separated
50ml Double cream
1.5 medium Onions - halved and finely sliced
1 tsp Salt
1 Green chilli - finely chopped (seeds removed if required)
1/4 tsp Baking powder
1 tsp Cumin seeds
1/2 tsp turmeric


Roast the cumin seeds in a dry, medium hot pan until they start to smell fragrant. Remove from the heat and allow to cool.

Mix together the ground almonds, cumin seeds, turmeric, salt, baking powder and chopped chillis. Beat in the egg yolks and cream.

Whisk the egg whites to soft peaks and fold into the almond mixture.

Separate the onion slices and gently fold into the almond batter a third at a time until all the onion is incorporated.

Cover the bottom of a frying pan with groundnut oil to about half a cm depth and put over a low to medium heat. Using a dessertspoon, fry spoonfuls of batter on both sides until deep brown and crisp. Serve hot and sizzling straight from the pan sprinkled with chopped fresh coriander.

[WhitbyJet]

1 tin chopped tomatoes
Pack of mixed peppers, you need about 6 peppers - Economy mix will do, halved, cut into slices
2 red chili peppers, finely sliced - if you dont want the heat, use an extra pepper instead
2 spanish onions, halved, then cut into slices
4 fat cloves of garlic, finely chopped
250ml sour cream (optional, makes the dish richer)
2 - 3 tsp Paprika
1 tsp sweetener
Olive oil & butter for frying (4-6 tbsp)
parsley, finely chopped
1 tsp thyme and rosemary, optional
1 chicken or vegetable stock cube

Melt butter and olive oil in a large pan, fry onion until soft and translucent and ever so slightly golden, but not browned. Add tomatoes, garlic, paprika, stock cube and herbs, simmer uncovered for 10 - 15 minutes.
Take off the heat, leave to cool for a few minutes, stir in soured cream if using.

Serve with fried fish, chicken breasts, pork fillet or sausages and new potatoes or cauli rice, depends on how low carb you want to be.

Letscho.jpg (121.56 KiB) Viewed 1047 times

[sharonmac]

That looks rather Lush WhitbyJet, I'm drooling just looking at it

Think i'll give this a try tomorrow or over the weekend

Thanks

Sharon xx

[badcat]

Had great fun today coming up with recipies to use up a glut of home grown courgettes & yellow Patty Pan squahes - they turned out quite nice so thought I'd share

1) Courgette & coconut muffins / fritters

Mix together about 200g grated courgette ( drain after grating to get rid of water)
30 g coconut flour
1/2 - 1 tsp vanilla extract
2 tsp xylitol
30g sunflower seeds
1 egg
enough water or soya cream to bind

Either fry dollops in butter / coconut oil as fritters (makes 5-6 fritters) or else bake in the oven using a silicone muffin tray or loaf pan
for 5 servings - 4.8g cho, 2.9g fibre and 83 cals a time

2) Courgette, Patty Pan, Mushroom and Spinach curry

500g courgettes, chopped
2 patty pan (350g), chopped ( like yellow courgettes but bigger and meatier)
1 bag spinach
1 can tomatoes
100g Pataks Jalfrezi curry paste
1 onion, chpopped
2 tsp low sodium soya sauce
juice of 1 lemon
1/2 bunch coriander
2 Tbsp rice bran oil
1 can half fat coconut milk

500g mushrooms, chopped
Fry the onion and curry paste in the oil with 2 cloves garlic
Add the courgerttes and Patty pan, then the tomatoes and soya sauce
cook until veg are softening, add the chopped mushrooms and spinach
Before serving add the lemon juice and chopped coriander
Serves 6
14g cho, 6g fibre, 220 cals

3) Courgette, Leek,Almond & Sunflower Seed loaf

5 eggs
60g flaked almonds
100g goats cheese
150g leek ( chopped)
35g sunflower seeds
500g courgettes ( grated and drained)
25g butter

Fry the courgettes, leek, sunflower seeds & almonds in the butter
Whizz the eggs and cheese with a hand blender
Put the courgette mixture in a silicone loaf pan, pour the eggs over the mixrute and bake in the oven fo around 20 mins

Serves 6, 4.5g ch0, 2.3g fibre, 255 cals

[Lemonie]

Creamy Chicken

Serves 2 - generous portions
Carbs: 6 per portion
Cals: 748 per portion

200g chicken - raw or cooked
200ml double cream
100g mushrooms - sliced
1 egg yolk
1/2 tsp paprika
1/2 tsp dijon mustard
1 tbsp oil


If using raw chicken, fry in the oil until cooked, then add mushrooms.

If using cooked chicken fry the mushrooms in the oil.

Whisk the egg yolk in the cream until well mixed. Add all other ingredients into the pan and lower the heat. Make sure not to scramble the egg yolk or curdle the cream.

Really tasty!

You can add all kinds of other ingredients to mix this up a bit. Nice with bacon lardons.

[WhitbyJet]

Chocolate Faux-rice pudding:
100 grams Ricotta Cheese - drained
1 egg
1 tbsp double cream
vanilla
cinnamon & Splenda to taste
1tsp cocoa powder

mix ricotta, egg, and cream till thuroughly blended
add vanilla, then cinnamon, cocoa, and splenda to taste

micorwave on high for 2-3 minutes, stirring once, then drag a fork through, criss cross to give you rice grains texture, stir in more cream to make it into creamy rice pudding

This makes a lovely chocolatey style custard. The ricotta adds a texture which is similar to rice, but dont be tempted to substitute with cottage cheese, its too salty tasting.
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Faux-rice pudding:
1 cauliflower, large
200ml double cream
1 tbsp protein powder
20g Butter
sweetener
cinnamon
vanilla
tiny pinch of salt

Grate the cauliflower to resemble rice grains, for this recipe its best not to grate the stems, they have a strong taste (save them and make soup or cheesy cauli mash or fritters later). Cook the rice in plenty of boiling water, careful you dont overcook or it will go mushy, you want a little bit of bite. Drain well. Dont cook this in the miccrowave because the water helps to get rid of the cauliflower taste.
Mix the cream, sweetener, protein powder and vanilla, make sure there are no lumps, add a tiny bit of salt and the rice, heat through, dont boil. Mix some more granular sweetener with a little cinnamon and sprinkle over your rice pudding.
Melt butter in a pan until it begins to brown, pour over the rice and serve.

Its comfort food!!

[WhitbyJet]

Its possible to make delicious risotto using the ever so versatile cauliflower...

First you need to make the sauce, quite thick, for example if you make a mushroom risotto:

Fry onion until golden, add sliced mushrooms, fry until lightly brown, add dried porcini mushrooms (if you use them they need soaking in water first), add philadelphia cheese or double cream, finely chopped parsley, a little finely grated lemon peel. This will give you a thick, slightly gooey sauce.
Grate a raw cauliflower to resemble rice grains, cook in the microwave without adding any water on high for about 5 - 6 minutes, add a few splashes of Maggi liquid seasoning, little bit of salt and butter and stir into the mushroom sauce, top with freshly grated parmesan.

Do the same with a ham and leek risotto, or creamy pumpkin risotto etc - it really does make a lovely risotto that doesnt taste like cauliflower at all.

[WhitbyJet]

Pumpkin cut into 1cm slices
For the coating:
1/2 cup coconut flour
1/2cup parmesan
garlic powder (optional)
salt, pepper
1 egg beaten with a tbsp of cream

creme fraiche and chopped fresh herbs or use a mixture of frozen herbs (they are usually on offer in the big supermarkets)

salad leaves, pumpkin seed oil (<<looks like engine oil, but its oh so nice with pumpkin dishes and salads, well worth getting)

Dip pumpkin into the beaten egg, then the coating, fry in ghee on both sides until golden, takes about 3 minutes each side.

Mix creme fraiche with herbs and seasoning.

Drizzle salad leaves with lemon juice and pumpkin seed oil.

pumpkin.jpg (31.23 KiB) Viewed 919 times

[WhitbyJet]

Peel pumpkin, remove seeds and cut into strips
1 packet lardons
1 onion finely chopped
2 fat cloves of garlic, minced
1 tbsp paprika
2 tbsp tomato puree
1 pot soured cream
Bouillon powder
Ghee or a mixture of oil and butter for frying

Heat ghee in a pan, add onion, garlic and lardons, fry until golden, add paprika and tomato puree, and finally the pumpkin, sautee until the pumpkin is cooked.
Stir in the soured cream and season with salt, freshly ground pepper and bouillon powder, pinch of sweetener maybe.

This goes really well with a meatloaf, sausages or fried burgers.

[WhitbyJet]

A lower carb mincemeat recipe (use almond short crust pastry for mince pies)

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
1/2 tsp mixed spice
1/4 tsp nutmeg
1/4 tsp ground cloves
sweetener, liquid sweetener, about 2tsp or to taste
1 tbsp molasses

This has a total of 125 carbs for a 16fl oz jar as opposed to around 275 g carbs for a ready made jar from a well known supermarket

Peel and chop apples, microwave until soft, mix together with all the rest of the ingredients, spoon into a jar.
For best results leave overnight before using, must be stored in the fridge.

As always adjust the recipe to suit your taste, eg more or less or different spices, you can add more dried fruit, but it would increase the carb content, as it is the rhubarb works really well in this recipe.
I have baked some sample mince pies, in the middle of July (yeah I know ) people really liked them.

Low Carb Short Crust Pastry

1 cup of almond flour
20g of chilled butter, cubed
pinch of salt
approx 1 tbl of chilled water
1 tablespoon of sweetener for sweet crust

Mix almond flour, salt and sweetener. 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 mins.
Dont roll it out, just cut off pieces and press into the mince pie tins, fill with the mince meat, bake in the oven at 180C, top with a marzipan star or you could faff around with the pastry to shape a star as topping.

Low Carb Marzipan
3 cups Fine Almond Flour
1 cup Powdered Splenda = place granulated Splenda in a food processor and whizz to make it into icing sugar, you need 1 cup icing sugar, you can use another sweetener but its got to be a granular type and one that measures spoon for spoon like sugar.
few drops of Almond Extract
1 egg White or use pasteurized egg white

Place 2.5 cups of the almond flour and all other ingredients in a food processor and pulse until all is combined. Sprinkle some of the remaining almond flour on your work surface and turn the marzipan out. Knead it through. Should it be a little to sticky, add more of the remaining almond flour until it is nice and pliable.

If your marzipan is too dry or crumbly add a tiny amount of water or egg white, but be careful not too much of it, knead it through carefully or you will end up with a very soggy, mushy mess.

[TUI]

Found this site looking for chia seed recipes and joy of joys flat breaks, cheesy garlic bread, pizza base and loads more including puddings http://www.squidoo.com/living-low-carb- ... le52125861

[diadeb]

Lemonie, just wanted to say thanks for posting the recipe for Onion Bhajis, regards, Deb x

[TUI]

A lower carb mincemeat recipe (use almond short crust pastry for mince pies)

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
1/2 tsp mixed spice
1/4 tsp nutmeg
1/4 tsp ground cloves
sweetener, liquid sweetener, about 2tsp or to taste
1 tbsp molasses

This has a total of 125 carbs for a 16fl oz jar as opposed to around 275 g carbs for a ready made jar from a well known supermarket

Peel and chop apples, microwave until soft, mix together with all the rest of the ingredients, spoon into a jar.
For best results leave overnight before using, must be stored in the fridge.

As always adjust the recipe to suit your taste, eg more or less or different spices, you can add more dried fruit, but it would increase the carb content, as it is the rhubarb works really well in this recipe.
I have baked some sample mince pies, in the middle of July (yeah I know ) people really liked them.

Low Carb Short Crust Pastry

1 cup of almond flour
20g of chilled butter, cubed
pinch of salt
approx 1 tbl of chilled water
1 tablespoon of sweetener for sweet crust

Mix almond flour, salt and sweetener. 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 mins.
Dont roll it out, just cut off pieces and press into the mince pie tins, fill with the mince meat, bake in the oven at 180C, top with a marzipan star or you could faff around with the pastry to shape a star as topping.

Low Carb Marzipan
3 cups Fine Almond Flour
1 cup Powdered Splenda = place granulated Splenda in a food processor and whizz to make it into icing sugar, you need 1 cup icing sugar, you can use another sweetener but its got to be a granular type and one that measures spoon for spoon like sugar.
few drops of Almond Extract
1 egg White or use pasteurized egg white

Place 2.5 cups of the almond flour and all other ingredients in a food processor and pulse until all is combined. Sprinkle some of the remaining almond flour on your work surface and turn the marzipan out. Knead it through. Should it be a little to sticky, add more of the remaining almond flour until it is nice and pliable.

If your marzipan is too dry or crumbly add a tiny amount of water or egg white, but be careful not too much of it, knead it through carefully or you will end up with a very soggy, mushy mess.

These are great makes me feel all Christmassy, how long before Christmas do you think it could be made or would it have to be used immediately. Have you tried freezing after cooking? Christmas is mad here so anything I could do in advance would be good.

[Lemonie]

Corned Beef Hash



Serves 2
Carbs: 19 per serving
Cals: 307 per serving

250g turnips - approx 2 small turnips
170g corned beef - 1/2 a tin
1/2 small onion - sliced
1 leek - sliced
1 egg - beaten
1 tbsp worcestershire sauce
10g parmesan
1 tbsp oil

Peel and dice the turnips and place in a pan of cold water with a sprinkling of salt and sweetener and soak for 30 mins.

Gently fry the onion and leek in the oil. Place in oven-proof dish.

Chunk the corned beef into bits sized pieces and place with the leeks and onions.

Drain the turnips and then boil in salted water until just cooked. Add to the oven dish and mix all ingredients well.

Combine the beaten eggs and the worcestershire sauce and poor over the other ingredients and mix through till all combined.

Cook at 175c for 45 mins. Grate a little parmesan over the top before serving.

[WhitbyJet]

This is so simple, but ever so lush

4 tubs of quark
sweetener to taste
1 heaped tsp vanilla powder
4 tbsp coconut flour
t tsp butter, melted
6 eggs

berries, or tinned peaches or mandarins - optional or you could make a raspberry coulis, set with a little jelly or gelatine as topping, but the cheesecake is delicious without the addition of fruit

mix everything together, pour into a non-stick 26cm spring form tin, bake at 170 degrees for 50 minutes, switch off the oven and leave the tin inside, open the oven door ever so slightly (wedge in a spoon or something) and leave for another 10 minutes or more. The cake needs to cool gradually.

Here is the original recipe and photos but I have adapted the recipe:
http://www.daskochrezept.de/rezepte/saf ... 12658.html