Low Carb Recipes

That sounds fab!

BTW by baking chocolate Americans don't mean that disgusting scotbloc stuff. They'll be referring to high quality makes such as Valrhona. Any dark chocolate with 60% cocoa solids would be suitable and the easiest way to melt it is in thirty second bursts in the micro, stirring well in between nukes.

MH is a chocolatier.......well, he was prior to diagnosis. He can't quite make himself go near our chocolate room now. Faery steps...

Ju

I have to share the link to low carb receipe site I found its fantastic

http://www.genaw.com/lowcarb/recipes.html

Chocolate Cookies

These are the closest I've made to a crisp cookie!



1 cup sifted soy flour
2 tsp. baking Powder
½ tsp. salt
6oz/170g butter
½ cup low carb sweetener *
1 tsp. vanilla
2 tbsp. cocoa powder
2 egg whites

Method:
Preheat oven to Gas 6/200c/400f degrees. In a bowl sift together soy flour, baking powder, cocoa and salt. Set aside.
In another bowl cream the butter with low carb sweetener until pale and soft. Add vanilla and mix again.
Scrape down sides of bowl with rubber spatula and add egg whites and continue to mix for 1 minute.
Gradually stir in the dry ingredients until incorporated.
Take a piece of baking parchment and place cookie mix in the centre. Form it into a long sausage, about 25cm/9 inches, and wrap in the paper, evening the sausage out as you wrap and twisting the ends like a sweetie. Freeze for about 20 minutes or chill in the fridge for an hour or until firm.

When chilled, slice into 1cm/½ inch thick slices and place about 2cms/1 inch apart on lined or greased cookie sheet. Bake in the oven for 10 to 15 minutes. Remove from the oven and leave to cool for 10 minutes. Then finish cooling on a wire rack.

* I used half a cup of Splenda Granulated but for me this was too sweet, next time I'll cut it down to ¼ cup.

There are 1.7g carbs per cookie

Enjoy!

Ju

Raspberry Mousse Tart with Chocolate Crust

Raspberry Mousse Tart with Chocolate Crust

Crust:

1 1/2 cups almond flour
1/4 cup cocoa powder
1/4 cup sugar sweetener (I used granulated Splenda)
1/4 cup butter, melted


In a medium bowl, mix together almond flour, cocoa powder and Splenda. Stir in melted butter until it begins to clump together. Using your fingers, press firmly and evenly into a 9-inch tart pan or pie pan.


Filling
1 packet of berry flavoured sugar free jelly mix
Just enough boiling water to dissolve the jelly crystals in
1 cup raspberries (if frozen, thaw first)
1 cup cream
3/4 cup unsweetened yoghurt (I prefer Greek). You could replace this with sour cream or some cream cheese.


Method
Dissolve the jelly in the boiling water
Add 1/2 cup of berries to the jelly and puree so you get a rich red syrup
Beat the cream and mix the yoghurt through it
Stir the slightly cooled jelly and berry mix through it so you get an overall pink colour and sweetness throughout but with swirls of deep red (so don’t over mix!)
Gently stir in the remaining 1/2 cup of berries
Pour into pie crust
Let set in fridge – or alternatively freeze and remove about an hour before serving.
Top with berries or grated chocolate and a dollop of cream

Hint: This is best made the day before eating (or at least in the morning) as it needs to set. If it is hard to remove a slice then slightly warm the bottom of the dish the pie is in but sitting on some hot water.

http://www.lowcarbcooking.co.nz/forum/v ... ?f=4&t=845

Chicken Broccoli and Stilton Pie

Courtesy Mrs xyzzy



Ingredients

100ml Crème Fraiche *
100ml Soya Milk *
6 Eggs
90g Onion
400g Cooked Chicken
300g Broccoli
200g Stilton

* You can use cream or ordinary milk instead.

Method

Cook Onion until soft
Cook Broccoli until just tender (5 min) drain well.
Mix Onion, Broccoli , Chicken and add crumbled Stilton

Put in tin. Mixture is enough for a 25cm x 25cm tin or 10" x 10"

Mix Crème Fraishe, Soya Milk & Eggs + seasoning.

Pour over what's in the tin.

Cook 180C for 30-40 mins or until golden brown.

Cut into 9 pieces. Each piece is approx 2.3g carbs and 228 calories.

Sounds tasty! I bet the Stilton gives it a nice kick!

Paul1976 said:

Sounds tasty! I bet the Stilton gives it a nice kick!

Click to expand...

Yes very tasty mmmm

xyzzy said:

Chicken Broccoli and Stilton Pie

Courtesy Mrs xyzzy



Ingredients

100ml Crème Fraiche *
100ml Soya Milk *
6 Eggs
90g Onion
400g Cooked Chicken
300g Broccoli
200g Stilton

* You can use cream or ordinary milk instead.

Method

Cook Onion until soft
Cook Broccoli until just tender (5 min) drain well.
Mix Onion, Broccoli , Chicken and add crumbled Stilton

Put in tin. Mixture is enough for a 25cm x 25cm tin or 10" x 10"

Mix Crème Fraishe, Soya Milk & Eggs + seasoning.

Pour over what's in the tin.

Cook 180C for 30-40 mins or until golden brown.

Cut into 9 pieces. Each piece is approx 2.3g carbs and 228 calories.

Click to expand...

Ohhh. Please tell Mrs xyzzy I am going to make this. In the summer we have loads of picnics, and that looks perfect. Gammon would work well too I think.

Jeannemum said:

xyzzy said:

Chicken Broccoli and Stilton Pie

Courtesy Mrs xyzzy



Ingredients

100ml Crème Fraiche *
100ml Soya Milk *
6 Eggs
90g Onion
400g Cooked Chicken
300g Broccoli
200g Stilton

* You can use cream or ordinary milk instead.

Method

Cook Onion until soft
Cook Broccoli until just tender (5 min) drain well.
Mix Onion, Broccoli , Chicken and add crumbled Stilton

Put in tin. Mixture is enough for a 25cm x 25cm tin or 10" x 10"

Mix Crème Fraishe, Soya Milk & Eggs + seasoning.

Pour over what's in the tin.

Cook 180C for 30-40 mins or until golden brown.

Cut into 9 pieces. Each piece is approx 2.3g carbs and 228 calories.

Click to expand...

Ohhh. Please tell Mrs xyzzy I am going to make this. In the summer we have loads of picnics, and that looks perfect. Gammon would work well too I think.

Click to expand...

Smoked gammon and chicken together would be lovely!-Almost like boxing day with the turkey and the smoked gammon joint leftovers but in pie form! I'm having some of that!! :thumbup:

It's a good job this is a low carb thread - you could put on weight just reading it otherwise! I'm trying not to be unladylike with my drooling!

Ju

Jeannemum said:

xyzzy said:

Chicken Broccoli and Stilton Pie

Courtesy Mrs xyzzy



Ingredients

100ml Crème Fraiche *
100ml Soya Milk *
6 Eggs
90g Onion
400g Cooked Chicken
300g Broccoli
200g Stilton

* You can use cream or ordinary milk instead.

Method

Cook Onion until soft
Cook Broccoli until just tender (5 min) drain well.
Mix Onion, Broccoli , Chicken and add crumbled Stilton

Put in tin. Mixture is enough for a 25cm x 25cm tin or 10" x 10"

Mix Crème Fraishe, Soya Milk & Eggs + seasoning.

Pour over what's in the tin.

Cook 180C for 30-40 mins or until golden brown.

Cut into 9 pieces. Each piece is approx 2.3g carbs and 228 calories.

Click to expand...

Ohhh. Please tell Mrs xyzzy I am going to make this. In the summer we have loads of picnics, and that looks perfect. Gammon would work well too I think.

Click to expand...

Others are in the planning stage so we'll upload as and when. A minor tweak to today's would be to up the Stilton content to say 300g for a bit more of a hit. That would up the calorie content of each piece to around 280 which is still reasonable.

One Minute Bread, the Next Minute Toast

Serving Size : 1

2 teaspoons coconut oil
1 large egg
1 tablespoon water -- or kefir, or coconut milk (just enough to get the right consistency, like pancake batter)
1/2 tablespoon parmesan cheese
1 1/2 tablespoons almond meal, blanched
1 tablespoon flax meal, Golden
1/4 teaspoon baking powder
Dash salt
1/4 teaspoon Splenda (not to sweeten but to bring out flavor)

In standard cereal bowl, place coconut oil. Nuke 15 seconds. To coconut oil in cereal bowl, add egg, and kefir or water, and ingredients in the following sequence – parmesan cheese, almond meal, flax seed meal, baking powder, salt, and Splenda . Using a metal whisk, whisk ingredients together until well combined. (Or electric mixer with one whisk attachment)

Spread in a sprayed Glad square plastic container, or keep in cereal bowl. Nuke uncovered 1 minute to 1 1/2 minutes, or until set. The cooking time may vary for different microwave ovens. (I lined a square plastic sandwich container with parchment and sprayed it, and it worked great). Loosen edges and underneath with a regular dinner knife and invert. Allow to cool slightly and using a sharp bread knife, slice in half horizontally. Toast in a bread toaster (setting should be higher than for regular bread) until browned. Butter crisp toast generously and place breakfast items on top.


Per Serving: 256 Calories; 22g Fat (76.2% calories from fat); 10g Protein; 6g Carbohydrate; 4g Dietary Fiber; 189mg Cholesterol; 227mg Sodium.

Serving Ideas : This can be 2 slices if you cut it in half. You can microwave it in a square container for a bread, or a round cup or ramekin for something more like an english muffin.

NOTES : *2 effective g. carbs


http://ginnyslowcarbkitchen.blogspot.ca ... d.html?m=1

sounds scrumptious. It's in the oven cooking right now

Eggs and spinach
I use frozen spinach.
For 1
About 4 of those frozen blocks, I defrost in the micro (cos I can never remember to take it out)
Squeeze out the liquid.
Mix half a block of boursin or any soft cheese into the spinach, splash of cream, parmesan, nut meg and salt and pepper.
Put into an oven proof dish make a little space for an egg, and then top with grated cheese.
Bake for about 15 mins or until the egg is how you like it.
Enjoy.
Its for us veggies out there or as a side dish for you meat munchers.

Smoked Haddock and Prawn Muffins



Courtesy Mrs xyzzy

Makes 6 large muffins.

We used a silicon muffin baking tin thing.

100ml Soya Milk
250g Smoked Haddock
150g Cooked Prawns
100g Cream Cheese
50g Parmesan
3 Eggs

Gently poach Haddock in the milk. Leave to cool.
Flake fish, mix with Prawns and divide across the six muffins.
Beat eggs with cream cheese, add the milk you cooked the haddock in, the Parmesan and season.
Pour over the haddock and prawn mixture.

Cook in pre-heated 180C oven for 25-30 minutes or until golden brown.

Each muffin is 1.3g of carbs and 158 calories so you can have lots!

Enjoy...

Thank you Mrs Xyzzy, they look delicious. I can't wait to try out all these recipes.

chicken and stilton brocolli pie

We thoroughly enjoyed this dish and will definitely make it again. Thanks a lot
Love the sound of the haddock and prawn muffins.
Can never be at a loss to find something different to eat with such enthusiastic posters.
I don't know what I would have done without the help of some suggestions on this forum. Whitby in particular has been
a friend indeed and her advice invaluable.
Keep them coming :clap:

Definitely a huge THANK YOU to Mr & Mrs xyzzy the Broccoli and Stilton pie is a winner, suitable for vegetarians if chicken is left out.

Nettle soup

Nettle soup

This soup evokes childhood memories of picking nettles shoots with our grandma, followed by soup, she made the most delicious soup from them. Isnt it odd that a weed can turn into something so good!?

Wear gloves so that you dont sting yourself and pick only the healthy top shoots of the young nettle plant. When you bring them indoors remove the coarse stems and wash the nettle.
If you do not use everything you've picked, you can blanch the nettle by placing the shoots in boiling water for a few minutes until the leaves have fallen wilted. Drain and place the leaves in a little bit of cold water. Pour the cold water and nettles into freezer bags.. You can use frozen blanched nettle in exactly the same way as spinach.

For four servings

1 to 2 liters of nettle shoots
water
2 glasses of white wine (optional)
1 onion
1 or 2 cloves of garlic (Gran didnt know about garlic back then)
butter
chicken or vegetable stock cube or powder
double cream
salt & white pepper
grated nutmeg
2-4 boiled eggs
_______________________________________________________________________________

Finely chop the onion and garlic. Heat a little butter in a large saucepan and fry the onion in the butter until the onion is transparent and soft. If you use white wine in the soup, add it now and let it simmer for a few minutes, add the stock cube/powder.
Add some water, bring to the boil and add the nettle, simmer for 5 to 6 minutes. Use a stick blender to puree the soup, simmer for a few more minutes if necessary.
Add cream to thicken the soup. Season with salt, pepper and grated nutmeg.
If you have not used white wine you could add a little white wine vinegar or some fresh lemon juice to give a sharper flavour.
Serve with the hard boiled eggs as oer photo. and corn bread, I left out the onion and added Wensleydale cheese instead, lovely with this soup.

http://lchf-bloggen.blogspot.co.uk/2012 ... suppe.html
http://www.lowcarbist.com/2009/02/green ... cornbread/

More variations from Mrs xyzzy

Cheese and Chive Pie



Ingredients

250g Ricotta
75g Mozzarella or Guyra
75g Cheddar
100g Stilton
100g Cream Cheese
Fresh Chives (if you hold the chives in a bunch about the width of a 10p coin)
6 Eggs
Seasoning

Combine the Ricotta and the Cream Cheese. Add the eggs one at a time mixing well after each one. Season.

In another bowl mix the grated Cheddar and Mozzarella, add the crumbled Stilton and the chopped Chives.

Add the cheese and egg mixture and mix. Put in tin - we used a 25cm (10") square silicon one.

Cook at 180C for 30 - 40 minutes or until golden.

Cut into 8. Each piece is 1.6g carbs and 243 calories. Mrs xyzzy's favourite so far!