Cheese and crackers.

Great book!

charbossy said:

i know its not the healthiest cheese, but if you get two slices of that processed square cheese (the ones in the wrappers), put one on top of the other and place them on some parchment paper, shove it in the microwave for about 2 minutes or until the top one begins to turn a bit brown. Leave it to cool down for a few mins and it becomes like a thick crispy cheese bread, it tastes just like a cheese straw and is crunchy too. It's a recipe from Dr Bernsteins book. I use the dairylea slices at 2g carbs each.

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Yes, that's a good solution. I also like microwaving little heaps of grated supermarket cheddar instead of the processed slices.

Kate

What happens with grated cheese? I have a bag in the fridge and feeling a bit peckish


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Grated supermarket cheese is coated with potato flour in order to keep it separated so you'll need to take this into account when carb counting.


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Yorksman said:

Lidl do a wholegrain rye crispbread with sesame seeds, It is very light and crunchy. The ryvita dark rye works for me too, but it is thicker and a little harder. For mega thin and very hard, Peter's Yard Artisan swedish crispbread is hard to beat. The high rye content in these brands made them very slow to release their carbs and, unless you are extremely sensitive to any carbs at all, they should be good. As always, test.

I make up 'spreads' by grinding up anyone one of a number of herbs or spices, dill, chilli, mustard seed , paprika, onion seed, chives, etc etc and add it to anyone of a number of things like cream cheese, creme fraiche, sour cream, natural yoghurt, again either as is or mixed. It's great fun experimenting.




A good sharp cheddar, thinly sliced, with very thin slices of pickled onion is hard to beat too.

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They look so yummy are they the spreads you have made

AnnieC said:

They look so yummy are they the spreads you have made

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That's a professional shot but the spreads look like that yes. depends on what you put in them. You start with a base made up of one or more of the following, natural yoghurt, greek yoghurt, creme fraiche, cottage cheese, sour cream , homemade hummus, depending on how strict you are with fats and carbs etc and then you start adding things in things like chives, paprika, chilli, mustard etc etc, whatever you want. At the moment I like dill and a favourite sauce I make is 1:2 ratio sour creme nd low fat yoghurt, sliced apple, pickled gerkhin, mustard powder, salt pepper, chives and lots of dill. That sauce goes very well with herring. A couple of oat or rye crackers and that is more or less a meal in itself. In fact, if you use baby new potatoes boiled, it would be OK for most diabetics, as long as you don't over cook the potatoes. Here with some pickled beetroot: