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Low Carb Recipes

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

  1. WhitbyJet

    WhitbyJet · Well-Known Member

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    Cooking with cool cucumbers

    Bored of eating cucumbers sliced in salads or tzaziki only I experimented with some recipes I found on French and German websites

    Stuffed cucumbers
    Ingredients:
    3 cucumbers, peeled, seeds removed, cut into 2 inch slices
    300g minced beef/pork mix
    1 egg
    1 onion finely chopped, 2 cloves of garlic crushed
    2 tbsp chopped parsley
    Salt, pepper, butter or oil
    6 rashers of bacon
    Bouillon powder
    double cream to thicken sauce, about 5tbsps
    Melt butter in a pan, add onion, garlic and parsley and sautee for a few minutes until the onion is translucent but not browned. Add the mince, egg, salt and pepper and mix well, stuff mixture into the hollows of the cucumbers.
    Place cucumber in a buttered, ovenproof dish, top with bacon rashers, add 150ml bouillon, cover and cook in the oven until the cucumbers are soft but still with a bit of bite (test with a fork). Thicken sauce with double cream just before serving.

    Serve with a turnip/swede roesti = cook turnip/swede until al dente, fry onion until golden, add swede/turnip, fry for a couple of minutes, season with salt and pepper.



    Cucumbers piquant
    Ingredients:
    2 large cucumbers, roughly 1kg
    1 red and 1 green pepper, cut into strips
    1 bunch parsley, finely chopped
    2 tubs of crème fraiche
    50 g capers, finely chopped
    Salt, pepper, mild mustard, pinch of sweetener
    butter
    Wash cucumbers, cut in half lengthways, remove seeds and cut into slices, about ½ inch thick.
    Melt butter in a pan, add the pepper strips and sautee for about 3 minutes, add the cucumbers and continue to sautee until cucumbers are al dente. Add creme fraiche and mustard, cook for a further 5 minutes. Add parsley, and season with salt, pepper, sweetener and capers.
    This is delicious with fish, roasts or sausages, or for vegetarians with roesti as above.

    Cucumber Ragout
    Ingredients:
    800 g cucumbers
    Bouillon powder
    Juice of 1 lemon
    salt, pepper
    250ml thick yogurt or soured cream/crème fraiche
    40 g Butter
    5tbsp chopped dill or more
    Salt, pepper, sweetener

    Peel cucumbers, remove seeds, cut in half lengthways and into 2cm slices.
    Melt butter, add cucumber, yogurt/cream, lemon juice, bouillon powder, simmer until cucumbers are al dente, add dill, simmer for a further minute and season with salt, pepper, sweetener.
    Delicious with roast/boiled beef slices, fish, sausages, roesti as above
     
  2. WhitbyJet

    WhitbyJet · Well-Known Member

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    Creamed green beans

    Green beans

    Trim and cut green beans (2cm length), simmer in bouillon until al dente.
    Melt butter in a saucepan, add finely chopped onion and crushed garlic, saute until onion is translucent but not browned. Add drained green beans, add finely chopped dill, cook for a further minute, then stir in 1 pot of soured cream or creme fraiche, heath through gently and season with lemon juice, salt, pepper and touch of sweetener.
    If you want more sauce, add some of the cooking liquid and thicken with guar/xanthan gum but be careful you arent making jelly!!
    (keep the cooking liquid, use it to make soup).
    Creamed green beans are delicious served with roast/boiled beef, fish or with a turnip/swede roesti.
     

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  3. WhitbyJet

    WhitbyJet · Well-Known Member

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    Spinach-Gorgonzola Gratin & Spinach and Cheese Burgers

    A speedy lunch
    Simply place spinach, chopped onion, crushed or finely chopped garlic, cream, salt, pepper, grating of nutmeg in a pan with melted butter, sautee for a few minutes, than place in a buttered ovenproof dish, top with strips of ham or bacon and crumbled gorgonzola or other cheese to your liking.
    Cook in the oven until bacon/ham is crispy and cheese melted.

    http://lchf.de/forum/viewtopic.php?f=31&t=3787

    ----------------------------------------------------

    Use frozen spinach, place in a sieve to defrost, squeeze out the liquid.
    Add 200g gouda/edam or any other cheese you like
    100g almond flour
    3 eggs
    salt, pepper, grating of nutmeg
    Mix well,shape into burgers, fry in clarified butter until lightly browned, serve with a dollop of creme fraiche on top or a tomato sauce is nice with it too.

    These are also nice if you add bacon to the mixture or garlic/chopped onion, feta - experiment and enjoy!!

    http://lchf.de/forum/viewtopic.php?f=24&t=2579
     
  4. claymic

    claymic Type 2 · Well-Known Member

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    i just had lunch WJ.... you are killing me girl!! i want to go home and cook :)
     
  5. WhitbyJet

    WhitbyJet · Well-Known Member

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    RaspberryMousse Torte

    I made this for a christening yesterday, nobody guessed its low carb, went down a treat, was asked for the recipe

    RaspberryMousse Torte

    Ingredients:
    For the base:
    200 g ground almonds
    3tb erythritol or equivalent
    3-4 tbsp double cream
    150 g soft butter
    3 eggs
    3 tablespoons coconut flour

    Raspberry mousse:
    8 leaves of gelatine
    500 g raspberries
    5 ml double cream
    3 tablespoons erythritol or equivalent

    Decoration:
    1 box of fresh raspberries
    lemon balm leaves or any other edible leaves/flowers to make it look pretty

    Mix the ground almonds and sweetener in a food processor, pulse a few times, then add a tablespoon of cream at a time to form a paste consistency, add the butter and pulse a few times, then add one egg at a time, pulsing after each addition. Finally stir in the coconut flour by hand.

    Grease and line a spring form tin, 24cm diameter, pour the almond mixture into the tin and spread out evenly. Bake at 175C fir 20 minutes. Leave in the tin to cool completely, then remove to take off the paper, place cake base back into the tin.
    Make the Raspberry mousse:
    Soak gelatine in cold water for at least 5 minutes. Mash up the raspberries, pour about 1 cup of the raspberry puree into a saucepan and heat it up, add the cream and sweetener and mix well, sqeeze out the gelatine and mix it into hot raspberry puree, stir well, then mix all the raspberry puree together and pour onto the cake base in the spring form tin. Place in the freezer for at least 4 hours, remove 1 hour before serving, run a knife dipped in warm water round the edge, decorate with fresh raspberries and lemon balm or any other edible leaves/flowers.

    http://www.lchfrecept.com/ShowRecepy.aspx?ID=1400
     
  6. WhitbyJet

    WhitbyJet · Well-Known Member

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    Awww, nooooooo I dont want to do that, but yes, do try out the recipes, let me know if you enjoy them as much as we do.

    All the best x
     
  7. WhitbyJet

    WhitbyJet · Well-Known Member

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    Chicken satay:

    Chicken Fillet - calculate one per. person
    For each fillet you need:
    1 tablespoon curry powder
    1 tablespoon paprika
    2 tablespoons kecap Manis (its an Indonesian sweet soy sauce, from Asian food stores or online)
    1 tablespoon oil, but I used coconut oil
    This is the marinade for the chicken fillets, brush the fillets with the mixture, leave in the fridge for at least two hours, turn the chicken a couple of times so its really well marinaded on all sides.
    Soak wooden skewers in water, thread the chicken on to them and grill or cook on the bbq (ever the optimistic here)

    Peanut sauce 4 persons:
    3 cups salted peanuts
    1 onion, finely chopped
    4 cups coconut milk
    1 or 2 fresh red chillies, seeds removed
    2 cm fresh ginger, grated
    2 cloves garlic, finely chopped
    2 teaspoons fresh cilantro/coriander leaves, chopped
    4 teaspoons kecap Manis
    2-4 teaspoons curry powder
    2 tablespoons chicken stock

    Fry onion and garlic in a little oil, I used coconut oil, fry the peanuts until they are light brown, but be careful you dont burn them, its best to stir them all the time or alternatively you can spread them out on a baking tray and roast at 180C until they are pale brown in colour.
    Put all the ingredients into a blender and process until you have a nice smooth sauce. Place in a saucepan and stirring regularly simmer slightly for about 10 minutes, adjust seasoning if necessary.

    I served this with a low carb flat bread instead of carby sticky rice, and spring onion tassles and it was delicious!!

    http://mariesmatmisjon.blogspot.co.uk/2 ... tsaus.html

    Low carb flat bread/bread sticks recipe = http://www.travelinglowcarb.com/680/low ... ad-recipe/
    You can ddd herbs or spices to the bread mixture, eg Indian spices if you serve it with curries
     
  8. WhitbyJet

    WhitbyJet · Well-Known Member

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    Breakfast Cereals

    http://www.lowcarbcooking.co.nz/forum/v ... p?f=4&t=25
    From my favourite NZ site, breakfast ideas for those missing their cereals.
    Add berries, cocoa powder, cinnamon.....for variation. Enjoy!!

    PORRIDGE! YAY!
    I've been having porridge cravings so I had to make some.

    This is what I've come up with:

    4Tbsps L.S.A
    2Tbsps Ground Almonds
    2Tbsps Unflavoured Whey Protein Powder
    Pinch of salt

    Put all ingredients in a jar and shake.

    I make this up in 2 or 3 batches at once and store it in the fridge.
    Each batch does me 3-4 servings.

    Mix whatever quantity (2 Tbsps) with about 1.5-twice (3-4 Tbsps)the amount of boiling water. Stir and let sit for 4-5 minutes. Then either microwave until bubbling (20-30 seconds on high) or in a small pot on the stove top until bubbling and thickened. Serve with lots of cream.

    I find 2 Tbsps more than plenty to fill me up or 3 Tbsps on a hungry day. Adjust the amount of water to how thick you like it. I like it on the thicker side and my water quantities reflect this.
    Enjoy!
    ------------------------------------------------------------------------------------------------

    Almond Muesli

    1 cup Slivered Almonds (or chunky ground)
    1/2 cup Ground Almonds
    3/4 cup Sunflower Seeds
    3/4 cup Pumpkin Seeds
    3/4 cup Sesame Seeds
    1 1/2 cups Coconut Shreds
    2 tsp Cinnamon
    1/4 tsp Salt
    1/2 tsp Stevia
    4 Tbl Coconut Oil
    1/2 cup Water - hot
    1 tsp Vanilla

    Combine almonds, seeds, coconut, cinnamon, salt and stevia.
    Combine water and oil, when melted and coolish add vanilla.
    Add to the nut mix and stir until well mixed.
    Place on oven tray
    Bake at 325F for 1 hour (stirring as needed)

    Makes 6 cups approx.
    ------------------------------------------------------------------------

    Chia Nut Muesli

    2 cups Ground Almonds
    1 cup Ground Hazelnuts
    1 cup Ground Macadamias
    1/2 cup Chia Seeds
    1 cup Sunflower Seeds
    1 cup Coconut Shreds
    2 tsp Cinnamon
    2 Tbl Vanilla Whey/Protein Powder
    1/2 tsp Stevia
    125 g Butter - Melted

    Mix dry ingredients together. Stir in melted butter.
    Put on an oven tray
    Bake in Oven at 325F for 30 minutes - Stir

    Makes 7 cups approx

    NB - Any combination of ground nuts can be done - Pecans, Brazil etc.

    xxx
    -----------------------------------------------------------------------------------

    Sarah Wilson has just released her I Quit Sugar cookbook.
    Here's her recipe for Coco-Nutty Granola.


    Coco-nutty granola
    Makes: 4-5 cups; Prep time: 5 minutes; Cook time: 20 minutes

    4-5 Tbsp coconut oil (or butter melted)
    3 cups coconut flakes
    2 Tbsp chia seeds
    1 tsp cinnamon (optional)
    2 cups almonds, pecans, walnuts, cashews, pepitas (preferably activated), roughly chopped
    3 Tbsp rice malt syrup (optional – if you prefer your granola a little sweet)

    - Preheat over to 120′C. Mix all ingredients together in a bowl, spread evenly on baking paper on a tray and bake for approx 20 minutes until golden, turning halfway.

    - When golden (the darker it is, the more crunchy it will be), remove and cool immediately

    - If you’re adding rolled oats, add 2 cups to the mix with the other ingredients and a little more oil and syrup
    ------------------------------------------------------------------------------------------------------------
     
  9. WhitbyJet

    WhitbyJet · Well-Known Member

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    WAFFLES

    Another really good waffle recipe to try:

    AMERICAN WAFFLES
    http://lchf-bloggen.blogspot.co.uk/2012 ... afler.html

    This is originally a pancake recipe, the author of the blog used the pancake batter in the waffle maker with perfect results as can be seen from the photos

    This recipe makes 6 waffles

    200g Philadelphia or supermarkets own cream cheese
    2 to 3 tablespoons erythritol or equivalent
    a few drops of vanilla
    optional a few pinches of ground cardamom, or cinnamon
    4 eggs
    1 1/2 teaspoon baking powder
    1 1/2 tablespoons psyllium husks

    Whisk together eggs and cream cheese to a smooth batter. I do this in the blender. Add the rest of the ingredients and mix well, leave the batter to stand for 15 minutes or so to thicken slightly, it should be slightly thicker than an ordinary pancake/waffle batter. If its too thick you can add a little bit of cream to it, but make sure its not too thin or you will end up with very thin waffles.
    Eat with cream, berries, nut butter, home made low carb nutella, or leave out the sweetener, add a little salt to the batter and eat with savoury toppings. Either way its a really good recipe.

    -------------------------------------------------------------------------------------------------

    Waffles just like grandma used to make

    2 medium eggs
    3 tbsp almond butter (or for a more intesnive flavour you could use tahini = sesame paste)
    sweetener or salt

    Mix everything together, make waffles as you normally would, these are delicious just spread with butter alone

    calories 127kcal
    fat 10,5g
    carbs 0,5g (if you use tahini its slightly higher)
    protein 7,7g
    http://lchf.de/forum/viewtopic.php?f=29 ... ie+bei+oma

    Or with coconut:
    2 eggs
    100ml shredded coconut
    100ml cream

    mix everything together

    Eat with you waffles with berries and cream, or berry coulis and greek yoghurt or savoury, eg 2 waffles with grated cheese cheese in the middle, it melts then add red onion, or creme fraiche with prawns, avocado, etc

    or these

    http://www.organicthrifty.com/2010/05/1 ... e-waffles/ you can omit the honey, use sweetener instead or salt if you want savoury waffles

    Our favourties are grandma's waffles, but any of these recipes will give you nice cricpsy waffles, let me know how you get on.
    You can make almond butter yourself, simply grind almonds until you have a paste.
     
  10. WhitbyJet

    WhitbyJet · Well-Known Member

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    POPPYSEED CHEESECAKE (Continental Deli)

    I still have my friend from Bavaria staying :D so am making the most of it, asking her nicely to translate some of those German recipes for us.

    POPPYSEED CHEESECAKE (Continental Deli)

    100 grams ground hazelnuts
    10 grams of protein powder
    45 grams butter, cold
    Sweetener equiv to 25g sugar

    For the poppy seed filling
    60 ml single cream
    25 grams of butter
    3 drops of vanilla
    125 grams of poppy seeds, ground (you can buy these very cheaply in Polish deli shops)
    Sweetener equivalent to 25g sugar

    For the quark mass
    250 g quark
    1 egg
    100 grams of sour cream
    1 teaspoon psyllium husks
    2 teaspoons lemon juice
    Sweetener equivalent to 50 grams of sugar


    The base:
    Line the base of a 20cm springform pan with parchment paper. Mix the hazelnuts, protein powder and sweetener together. Then add the butter and mix well, using your fingers or back of a spoon press the dough firmly and evenly into the base of the lined tin.

    Now make the poppyseed mixture:
    In a small saucepan heat up the cream, butter, vanilla and sweetener, remove from heat me, butter, flavoring, sweetener in a pot to boil on the stove. Remove from the heat and stir in the poppy seeds, cover and leave while you make the cheese mixture.

    The cheese mixture:
    Separate the egg, add a very tiny pinch of salt to the eggwhite and whisk until stiff.
    Mix together the egg yolk, quark, sweetener, sour cream and psyllium husks until smooth, then carefully fold in the eggwhite.

    Bake on the lower shelf at 170°C for 30 minutes and then at 195°C for a further 10 minutes until the top is golden brown.
    34.1g carbs for the whole cake

    See the photo here: http://www.kochbar.de/rezept/420494/Moh ... -Carb.html
     
    • Like Like x 2
  11. Defren

    Defren · Well-Known Member

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    Re: Caveman crumble


    I made this today, I used:

    200g Almond flour
    250g rhubarb
    100g strawberry's
    20g Splenda
    60g softened butter

    I stewed the rhubarb in the splenda until soft, then put it and the strawberry's into an ovenproof dish. I mixed the almond flour and butter until it resembled breadcrumbs, and covered the fruit mixture. It cooked at around 180 degrees for 30-40 minutes. I ended up serving it with lashings of single cream.

    While this has to be the highest carb and calorie item I have eaten since diagnosis, I can't begin to tell you how good it was. I have more rhubarb in the fridge, and I think it will be going into another crumble later in the week. :lol:
     
  12. Patch

    Patch Type 2 · Well-Known Member

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    Wait - low-carb CRUMBLE?!? GODDAMN - I need to see pics!!!

    Perfect excuse for you to make another! :wink:
     
  13. WhitbyJet

    WhitbyJet · Well-Known Member

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    Defren enclosed a link, you can see the photo there = http://livingintheiceage.pjgh.co.uk/201 ... umble.html
    I also posted a very similar recipe on the previous page, and the link to the photo and original recipe =
    http://lchf-bloggen.blogspot.co.uk/2010 ... repai.html

    I am in total agreement with Defren, its heavenly manna, with lashings of cream of course!! I bet you are rushing out to buy the ingredients??
     
  14. WhitbyJet

    WhitbyJet · Well-Known Member

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    Quick Fish

    Quick Fish

    2 carrots
    2 courgettes
    1 onion, finely chopped
    salt pepper sweetener
    parsley, finely chopped
    fish fillets, cod or whiting, or any other fish you want to use
    bacon

    Wash and trim carrots, cut into thin ribbons using a vegetable peeler, peel the courgettes, cut into thin ribbons.
    Melt good knob of butter in a pan, fry onion until soft and translucent, add carrot ribbons, cook for 5 minutes, add courgette ribbons and cook until al dente, season with salt, pepper, small pinch of sweetener and chopped parsley, touch of Maggi liquid seasoning or soya sauce.
    Wrap bacon rashers around the fish, fry until browned on both sides and bacon is crispy.
    Place veggies on to a plate and the fish on top - Enjoy!!
     

    Attached Files:

  15. Defren

    Defren · Well-Known Member

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    Patch, it's out of this world, honestly. I bought some organic rhubarb for this and I added strawberry's but you can add any berry's or fruits you can tolerate. The almond flour crumble is a million times nicer than wheat flour crumble, and of course mixed with real dairy butter, it is a real winner.
     
  16. Momblegoose

    Momblegoose Type 2 · Well-Known Member

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    Oh gawd .. did I really need to find this thread just now? My belly is growling. I am going to try that crumble once my 8 weeks is up.
     
  17. Defren

    Defren · Well-Known Member

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    Sorry Mumble :cry: Don't look at this thread or any other food threads, just think of your nicely defatted pancreas, and how slim and svelte you will be soon.
     
  18. WhitbyJet

    WhitbyJet · Well-Known Member

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    Stuffed courgettes (vegetarian)

    Stuffed courgettes (vegetarian)
    8 courgettes
    3 small tomatoes
    1 onion
    2 cloves of arlic
    1 Mozzarella
    70g Parmesan
    salt, pepper, nutmeg, fresh finely chopped herbs of your choice, olive oil


    Sauce
    70 ml soured cream 100ml vegetable bouillon
    spices as above



    Wash courgettes, cut in half lengthways, scoop out the centre and cut into small dice, cut tomatoes and onion into small dice, crush the garlic cloves, cut the cheese into small dice.
    Mix all ingredients with the spices, herbs and parmesan cheese, taste the mixture, adjust seasoning if necessary and use to pile on to the the hollowed out courgettes.
    Place in a buttered ovenproof dish, bake for 30 minutes at 200 degrees.

    Mix together the soured cream and bouillon, season with spices as above and serve with the courgettes.

    This is a simple, but delicious side dish and goes with just about anything.
     

    Attached Files:

  19. WhitbyJet

    WhitbyJet · Well-Known Member

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    Fish a la moody maid

    Fish a la moody maid

    Ingredients:

    per person 2 x 100g fish fillets, recipe states salmon but any fish is good
    200g soured cream or creme fraiche
    sliced mushrooms
    mixed wild mushrooms, sliced or dried
    100g grated cheese of your choice
    1 onion, finely diced
    dill, chives, finely chopped
    100ml bouillon
    lemon juice, salt and pepper
    olive oil or butter

    Heat butter/oil in a pan, fry the onion until golden, add mushrooms, fry for a further minute or two until slightly browned
    Place fish fillets into a greased ovenproof dish or baking tray, top with mushroom mixture, mix together the soured cream/creme fraiche and bouillon, simmer until sauce thickens slightly, season with salt, pepper, lemon juice and fresh herbs, fold in the cheese and pour over the fish fillets

    Bake for 30-40 minutes at 200°C or 180°C if fan assisted.

    Serve with vegetables or huge colourful salad, and enjoy!!

    Per serving: 355 kcal, 45,51 g protein, 4,05 g carbs, 17,38 g fat

    Photo: http://www.low-carb-tagebuch.de/hauptge ... -magd.html
     
  20. WhitbyJet

    WhitbyJet · Well-Known Member

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