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Low Carb Recipes

Discussion in 'Low-carb Diet Forum' started by sugarless sue, Nov 16, 2008.

  1. SweetHeart

    SweetHeart · Well-Known Member

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  2. WhitbyJet

    WhitbyJet · Well-Known Member

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    SweetHeart/Julia - thank you for posting that recipe. We are all low/reduced carbing in the office, the mousse was a hit with everyone, your recipe is much nicer than the one I had. Keep them coming!
     
  3. SweetHeart

    SweetHeart · Well-Known Member

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    WJ How fab is that! I'm so pleased!

    Looking at low carb pavlova right now....I think that's going to be a challenge. Where can I buy Natvia?

    Julia
     
  4. clairy clutterbuck

    clairy clutterbuck Type 2 · Well-Known Member

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    My friend uses "Alpro" - its soya based. Its in all the supermarkets and they do cream, margarine, milk and yoghurt. Not sure but might also do ice cream and cheese, I believe she is lactose intolerant too but you would have to check the product I guess .....
     
  5. maggie2

    maggie2 · Well-Known Member

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    I don't have a microwave. What do you think about baking it in the oven for a longer period obviously or will it not work?
     
  6. maggie2

    maggie2 · Well-Known Member

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    chocolate cake

    I meant the chocolate cake :oops:
     
  7. WhitbyJet

    WhitbyJet · Well-Known Member

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    maggie, which recipe are you referring to?

    Julia/SweetHeart - Natvia is Stevia as far as I know
     
  8. WhitbyJet

    WhitbyJet · Well-Known Member

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    NOODLES/PASTA

    60g soya flour
    40g gluten
    1 egg
    1 tbsp olive oil
    1 tbsp lukewarm water
    1 pinch of salt

    Mix all ingredients in a bowl, knead until you have a smooth dough. You might have to add a little extra water.
    Wrap the dough into clingfilm and leave at room temperature for 30 minutes. Roll out, if you have a pasta maker you can use this machine, otherwise roll out by hand, but be aware that the dough is quite glutinous, put a stocking over the rolling pin, it will make the job easier, cut the rolled out pastry into noodles.
    You can us it straight away by boiling for 2 minutes in plenty of water, or you can leave the pasta to dry and use it later.

    It tastes just like wholemeal pasta, lovely with all kinds of sauces, well worth the effort - 5 carbs for the lot.

    Recipe and photo from http://www.umm.de/
     

    Attached Files:

  9. claymic

    claymic Type 2 · Well-Known Member

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    Whitby

    Where would I be able to buy the soya flour and gluten from? I tried looking in supermarkets but i suppose they are more "specialist" products... i would love to try this recipe!!!!!
     
  10. WhitbyJet

    WhitbyJet · Well-Known Member

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    i think you can get them in Holland and Barrret, but I buy mine online, search on google.co.uk Soya flour and Vital Wheat Gluten.
     
  11. claymic

    claymic Type 2 · Well-Known Member

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    Thanks alot Whitby... I am looking online to get the ingredients... so looking forward to have "pasta" again :)
     
  12. SweetHeart

    SweetHeart · Well-Known Member

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    Most things in H&B are buy one get one half price - I bought my soy flour in there last week.

    Julia
     
  13. Anonymous

    Anonymous · Guest

    I was going to make creamy cabbage, but I had some leeks in the fridge, and I actually like those. Everyone likes it, and I served it with lamb chops.

    Creamy Leeks

    750 gs leeks
    100 mls double cream
    Good knob of butter
    100 gs mature cheddar. Salt to taste.

    Cut the leeks into 1 cm rings and rinse. Boil for 5 to ten minutes depending on how firm you like them. Drain.
    Add all other ingredients and give it a stir. Season.
    Stuff your face :thumbup:
     
  14. claymic

    claymic Type 2 · Well-Known Member

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    Re: NOODLES/PASTA


    Hi Whitby
    I tried these noodles out.. it was really easy to do the pastry. my problem was when i rolled it out i did not roll it think enough - but the pastry was not giving much...so when i cut the strips i ended up with more like quite "chuncky" strips of "pasta" :) Saying that i boiled them in water for about 5 mins i think (because they were thick). did not look very presentable to be honest but the taste was good :) and i ate the whole lot and i was 6.4 after 2 hrs... i will definitely do them again but i might have to invest in a pasta machine :)

    Thanks for posting the recipe....need to try some more!!!
    Clay
     
  15. WhitbyJet

    WhitbyJet · Well-Known Member

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    claymic - thanks for the feedback, I had similar problems when it came to roll out the pastry, but now I have made it a few times, its easier to roll out thinly. The taste is lovely, we had it macaroni cheese style yesterday, lovely salad to go with it.

    Thats really it with eating low carb, try out recipes, be flexible, of course some meals will taste different to what we have been used to before, but it doesnt mean that they are not as nice, just different.

    Pasta used to send my bg levels into orbit, this is a good recipe to have though, for those that are not very low carbing, you could try to serve ordinary pasta, half-half, to save on carbs? Whatever suits you people, dont want to be drawn into any kind of arguments x x
     
  16. claymic

    claymic Type 2 · Well-Known Member

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    i have not been having normal pasta and to be honest even though i am a huge carb lover (or was) it is definitely getting easier not having pasta or bread. I have had some cous couse with not much problem. It was just 1/4 cup raw cous cous....i shall try and have 1/4 cup bastami brown rice and maybe another time some pearl barley...and see how it goes. Seems 1/4 cup is quite a small serving but we ll see.

    i cant wait to try some "sweet" stuff but i need to lose lots of weight so low carb or not i think i should stay away from that for the time being....
     
  17. clairy clutterbuck

    clairy clutterbuck Type 2 · Well-Known Member

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    Creamy Leeks were absolutely gorgeous! :clap: Thankies!

    Had them twice this last week and have just stocked up on leeks....

    xx
     
  18. clairy clutterbuck

    clairy clutterbuck Type 2 · Well-Known Member

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    and the Rich Chocolate Mousse tastes fab! Thank you very much Janet, (page 19) - and that was before it got to the fridge - I LICKED THE SPOON. I think it will be delicious when its been in the fridge...... I weighted each of the 6 bowls and there isnt a gram between them :lol:
     
  19. SweetHeart

    SweetHeart · Well-Known Member

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    Clairy, how was your mousse? I've yet to try it with very very dark chocolate, but I might make it for Easter weekend as MH and I won't be having an Easter Egg this year. I'm also going to try leaving out the chocolate and adding strawberry/raspberry puree at the end instead.

    I could just go for some mousse right now, but I've not got enough cream...

    Julia
     
  20. clairy clutterbuck

    clairy clutterbuck Type 2 · Well-Known Member

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    My goodness Julia it was lovely, I only put in 1/3 of the sweetener as I think you said it had been a bit sweet but with the darker chocolate I think it might need a bit more. So am going to try with 2/3 next time and go from there. My husband isnt diabetic but is dieting with me as he had 5 stone to lose (only 4 now!) and I have been reducing his carbs and he had a mousse last night, said it was delicious but yes, it might need an extra tad of sweetener and then remarked " but hey if this batch isnt sweet enough for you my love, DON'T THROW IT AWAY!" :lol: He also remarked you could taste the quality and richness of the Lindt chocloate which he enjoys.

    It was lovely and rich and smooth and is a definite substitute for a chocolate egg over the weekend. Ohhh and when I put the bowls in the washing up there wasnt even a scraping of mousse left - we had both used the side of our fingers to get the last tad out. It was a good size bowl as well even with six portions - and I made sure each bowl weighed the same...to the last gram

    Clairy x
     
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