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Low Carb Recipes

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

  1. xyzzy

    xyzzy Other · Well-Known Member

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    Another...

    Bacon and Egg Loaf



    Ingredients

    600g Bacon (grilled and chopped)
    40g Spring Onion (chopped)
    4 Hard Boiled Eggs (chopped)
    300ml Creme Fraiche, Milk or Cream
    4 Eggs
    Seasoning

    Mix the Bacon, Spring Onion and Boiled Eggs together and divide between two 1lb Loaf Tins or put in a 10" square tin - we used silicon ones.

    Mix the Creme Fraiche and eggs together, season and pour over the bacon mix.

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

    Cut into 8 pieces. Each piece is 1.2g carbs and 334 calories. Luverly...
     

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  2. claymic

    claymic Type 2 · Well-Known Member

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    OMG....your missus is a genious...the pictures are making me drool!!!! soooooo need to try them out!!
     
  3. smidge

    smidge LADA · Well-Known Member

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    Wow! I'm trying that bacon and egg one! Thanks Mrs Xyzzy!

    Smidge
     
  4. xyzzy

    xyzzy Other · Well-Known Member

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    I am a very lucky man and I love my wife to bits always have and always will.
     
  5. Defren

    Defren · Well-Known Member

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    It's lovely when you have a real soulmate isn't it. It took me 40 years to find mine, but I would have waited forever to find him. :oops:
     
  6. Defren

    Defren · Well-Known Member

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    Focaccia -Style Flax Bread


    Ingredients:

    2 cups flax seed meal
    1 Tablespoon baking powder
    1 teaspoon salt
    1-2 Tablespoons sugar equivalent from artificial sweetener
    5 beaten eggs
    1/2 cup water
    1/3 cup oil

    Preparation:
    Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

    1) Mix dry ingredients well -- a whisk works well.

    2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

    3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

    4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

    5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

    6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

    Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.



    http://lowcarbdiets.about.com/od/breads ... sicfoc.htm
     
  7. xyzzy

    xyzzy Other · Well-Known Member

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    Scotch Eggs



    Ingredients

    8 Eggs
    1 Heaped teaspoon dried sage
    40g Spring Onions
    750g Good Quality Sausages (quantity is usually the size of one packet, a bit more or less doesn't matter)

    Boil eggs until just "hard boiled" then when cool enough shell.

    Skin sausages then in a bowl mix with the sage and very finely chopped spring onion and season.

    They are now ready to assemble - This is a trick I got off a cooking program on the telly -

    Divide sausage mixture into 8 balls. Get a piece of clingfilm as long as it is wide.
    Put a ball into the middle of the clingfilm and press out until it is the size of a saucer and an even thickness. It
    is much easier to do this with wet hands.

    Place an egg in the middle and starting with the corners pull up the clingfilm so the sausage surrounds the egg.
    You can the mould it to a round shape.

    Remove the clingfilm and make sure the sausage mixture is all knitted together at the top or it
    will split during cooking.

    Cook on a baking sheet for 35 - 40mins at 200C

    Each Scotch egg is 4.3g carbs and 251 calories a bit high in carbs but so yummy!

    Any leftover sausage mixture make into sausage meatballs - they wont last long!
     

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  8. smidge

    smidge LADA · Well-Known Member

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    Hey Xyzzy!

    You could get that carb count down by buying different sausages if yoou want. It's the filler that they use in sausages that is the problem (usually jam-packed with cereal :( ). If you go for very high meat content, the carbs are a lot lower. Debbie and Andrews 97% Pork Harrogate sausages are really low in carb (about 2g per sausage) and Black Farmers Gluten Free pork sausages are even lower (about .8g carb per sausage.) I think Sainsbury's do a gluten free sausage that is really low in carb as well and is cheaper than the other two i've mentioned. Personally, I think Debbie&Andrew's taste the best. I'm lucky that my butcher will prepare low-carb sausages for me if I ring and order them in advance, so might be worth asking a local butcher.

    I'll be appearing on Mastermind next week with my specialist subject 'The carbohydrate content of popular brands of sausage' :lol: :oops:

    Smidge
     
  9. Paul1976

    Paul1976 · Well-Known Member

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    +1 on the Debbie & Andrews Bangers! My Banger of choice these days and good and meaty! :thumbup:
     
  10. becg7

    becg7 · Newbie

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    Hello i have a different way of doing the scotch eggs. I use black farmer or Asda's own gluten free sausages, wrap the raw sausage meat around the boiled egg dipped in raw egg, roll again in the raw egg and then roll in a mixture of ground almonds and parmesan cheese, fry on each side to seal and oven bake for 10 minutes Yum x
     
  11. ))Denise((

    ))Denise(( Type 2 · Well-Known Member

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    Most of M&S sausages are gluten free and low carb, I prefer them to the ones mentioned on here. The family are having scotch eggs this weekend and I can't have them because of the wheat breadcrumbs on them. Hadn't thought of ground almonds and parmesan cheese as a coating becg7, but may give this a try.
     
  12. WhitbyJet

    WhitbyJet · Well-Known Member

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    Oh dear people are not looking properly Scotch eggs with parmesan and almond coating is on page 6.
    I wonder if the recipes should be in alphabetic order? This isn't the first time people haven't looked through the thread or some have looked but couldn't find the particular recipe.
     
  13. Defren

    Defren · Well-Known Member

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    +2 I love them as well.
     
  14. angieG

    angieG Type 1 · Well-Known Member

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    It would be ideal if there could be some sort of database to click on to that separated snacks, meals and dessert type recipes that was in alphabetical order and fully searchable.
    All the recipes on this forum could them be transferred into it and everyone could look through them easily then, as it is so annoying when you can remember reading a good idea and then it takes ages to track it down again. (I end up with scraps of paper laid all over with recipes scribbled down on them so I don't lose them!)
    Just a thought
    Angie
     
  15. xyzzy

    xyzzy Other · Well-Known Member

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    Good idea about alphabetic order but we had seen the other ones. Trouble is I have a bit of a nut allergy so don't like risking things with nuts too much. I can get away with peanuts but others I have allergic problems with so think of these as a variation on a theme. The original on Page 6 were quail eggs and worked out around 1g carb / egg. I would guess if you scaled up a quail egg to decent sized hens egg then the 4g carb / egg these ones are isn't that different. Like people are saying you could reduce the carbs further by buying even better sausage meat but of course the cost would rise in proportion as well which may be a factor for many people.
     
  16. WhitbyJet

    WhitbyJet · Well-Known Member

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    xyzzy and that's good. There are many members who are gluten intolerant or with nut allergies.
    Besides variations of recipes are always interesting. But I was just thinking that the whole thread could do with tidying up. Put recipes into sections? Would be easier for people un find what tidy are looking for and might encourage more people to post their favorites?
     
  17. maggie2

    maggie2 · Well-Known Member

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    Personally I think it would be a great idea to tidy up the recipes as I too find it frustrating when I want to find something in particular and have to trawl through many pages. What a mammouth task though. Has anyone got the time and energy?
    No good asking me I still have yet to organise photos on my computer into folders and that's proving a nightmare :roll:
    If others use the recipe ideas as much as I do I'm sure we would all be very grateful. Mind you I don't always stick exactly
    to the recipe and adapt to my tastes and desires. Today I cheated and used breadcrumbs in a Hugh Whittingstall one and it
    was a really lovely veg recipe. Will post it and see what others think. Perhaps someone will come up with an alternative
    :)
     
  18. Defren

    Defren · Well-Known Member

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    How about recipe's being put into meals? Breakfast, lunch, dinner, snacks, with a note that all are interchangeable? Quite often we have people asking for say breakfast idea's, if they were in meal sections, then would that perhaps be easier?
     
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  19. maggie2

    maggie2 · Well-Known Member

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    I posted the recipe for Courgette polpette and can't see it!
     
  20. Defren

    Defren · Well-Known Member

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    A friend from the US sent this, so I have no link back.

    Banana Custard

    Ingredients
    2 eggs
    1 cup unsweetened almond milk
    1 teaspoon Banana extract
    1 teaspoon Stevia
    1 teaspoon ground nutmeg
    Makes 4 small or 3 medium custards.

    Directions

    1. Preheat your oven to 325 degrees.
    2. Put on a kettle of water to boil.
    3. Place all ingredients in your blender except for the nutmeg and process for one full minute. 4. Pour your custard mixture into custard cups. 5. Open your oven door and pull out a center rack ¾ quarters of the way out
    6. Choose an oven safe baking dish with sides at least as high as the custard cups and place it on the oven rack. the oven rack.
    7. Place the custard cups into the baking dish 8. Pour hot water from your kettle into the baking dish high enough to come within ¼ inch from the top of your custard level in your custard cups.
    9. Gently slide your oven rack back into the oven being careful not to slosh water into your custard cups. cups.
    10. Bake your custards for 45-50 minutes or until fully set. (toothpick comes out clean when inserted in the middle) inserted in the middle) 11. Remove your baking dish from the oven and using a large slotted spoon or spatula remove your custard cups and set on a rack to cool 12. Serve cold or at room temp
    13. Top with a dollop of whip cream and a sprinkle of nutmeg when serving TIP- Drop 3-4 drops of yellow food coloring into the blender for a more festive color.
     
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