1. Get the Diabetes Forum App for your phone - available on iOS and Android.
    Dismiss Notice
  2. Guest, we'd love to know what you think about the forum! Take the Diabetes Forum Survey 2020 »
    Dismiss Notice
  3. Diabetes Forum should not be used in an emergency and does not replace your healthcare professional relationship. Posts can be seen by the public.
    Dismiss Notice
  4. Guest, stay home, stay safe, save the NHS. Stay up to date with information about keeping yourself and people around you safe here and GOV.UK: Coronavirus (COVID-19). Think you have symptoms? NHS 111 service is available here.
    Dismiss Notice
Dismiss Notice
Find support, ask questions and share your experiences. Join the community »

Low Carb Recipes

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

  1. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    I am going to try this recipe, but usually make my own pasta sheets using the recipe with psyllium husks, it works really well.
     
  2. claymic

    claymic Type 2 · Well-Known Member

    Messages:
    503
    Likes Received:
    76
    Trophy Points:
    68
    new recipies i have tried this week - tofu macaroni cheese - was very yummy! even boyfriend liked it :shock:

    cauliflower mash - yummmmyyyyy...have to make a cottage pie now using it....boyfriend liked it too :shock: :shock:

    the takeaways in his area are going to have a shock!!! :)
     
  3. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    Perfect Oopsies

    The original Oopsie recipe - adapted

    3 eggs, separated
    100g Philadelphia (you could use Philly with herbs)
    salt - optional
    1 tbsp psyllium husks
    2 tbsp ground flaxseeds

    Preheat oven to 150C, line and grease a baking tray

    Whisk eggwhites until very stiff (you know they are stiff when you do the upside down test = turn the bowl upside down and the eggwhites stay put, kids think its hilarious testing this over Dad's head!!)

    Mix egg yolks with the cream cheese, add salt, make sure mixture is smooth
    Now tip the yolk/cheese mixture on top of the stiff eggwhites
    Add psyllium husks and flaxseeds on top
    Carefully fold everything into the egg whites

    Place 9 dollops onto a greased, lined baking tray
    Bake on 150C for 30 minutes

    Top with whatever you want, eg sour cream and smoked salmon, few snipped fresh chives or dill or if you omit the salt and use plain cream cheese you can use a sweet topping, eg low carb lemon curd, or clotted cream with berries, cream with cinnamon, or sprinkle herbs on top before baking, eg chopped rosemary is nice, possibilities are endless

    Click on the link for step by step photos, well worth trying out for yourselves
    http://lchf.de/forum/viewtopic.php?f=22&t=188&start=180

    PS: They freeze well.
     
  4. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    Aubergine Cheesecake

    Aubergine Cheesecake

    90ml olive oil
    2 small aubergines, cut into 2cm thick slices
    Salt and black pepper
    150g feta
    150g cream cheese
    60ml double cream
    3 eggs
    150g baby plum tomatoes, cut in half lengthways
    2 tbsp picked oregano leaves, torn (you could use fresh Basil & some dried oregano instead)
    ¾ tsp za'atar (optional) >>from Asian/Arab shops or online

    Preheat the oven to 190C/375F/gas mark 5. Line with foil the base and sides of a deep, 19cm square baking tin (or a round, 22cm diameter dish), then brush lightly with oil.

    Lay the aubergine slices on a baking sheet lined with greaseproof paper and brush all over with four tablespoons of olive oil. Sprinkle with salt and pepper, and roast in the hot oven for 40 minutes – the aubergines need to go soft and golden. When cooked, remove, set aside to cool, and lower the oven to 150C/300F/gas mark 2.

    Put the feta, cream cheese, cream, eggs and some pepper in a bowl and whisk until smooth and thick.

    Arrange the aubergine neatly in the baking tin – the slices should fill up the tray as they lean against each other, almost standing on their sides. Fill the gaps with tomatoes and sprinkle over half the oregano.

    Pour in just enough of the cheese mix to leave some aubergine and tomatoes exposed, sprinkle over the remaining oregano and bake for 30 minutes, or until the "custard" sets. Leave the cake to cool down to room temperature, then remove it from the tin and cut into four squares (or into wedges, if using a round dish). Before serving, gently brush all over with za'atar mixed with a teaspoon of olive oil, or just olive oil.

    • Yotam Ottolenghi is chef/patron of Ottolenghi.
    http://www.guardian.co.uk/lifeandstyle/ ... ottolenghi
     

    Attached Files:

    • Like Like x 2
  5. BlindFaith

    BlindFaith · Well-Known Member

    Messages:
    260
    Likes Received:
    2
    Trophy Points:
    38
    I made mini quiches using the recipe that Hanadr posted in http://www.diabetes.co.uk/diabetes-forum/viewtopic.php?f=18&t=31956&start=15 this thread and added my own things in and they look (and taste, I just had one!) delicious!!

    [​IMG]

    My recipe is:
    4 eggs
    1 cup milk (I used the Lactofree milk but there's not much difference in calories between that and regular semi skimmed milk I think)
    1 cup cream (I used Alpro soy cream so I don't know how much real cream would affect the nutritional values)
    1/4 cup grated cheese
    3 chipolata sausages
    4 rashers streaky bacon

    Mix everything together, spoon into (silicone!) muffin trays and cook for 20 minutes at 180c.
    I got 12 mini quiches out of this recipe with the following nutritional values:

    Calories - 115
    Fat - 11g
    Saturated Fat - 3g
    Protein - 7g
    Carbohydrates - 2g

    I had meant to put some milled flaxseed in the mixture for added fiber and totally forgot; but next time I will and I'll recalculate the values then.
     
  6. diadeb

    diadeb Type 2 · Well-Known Member

    Messages:
    395
    Likes Received:
    45
    Trophy Points:
    68
    I love both Swedes and Turnips but have avoided them due to being root vegetables and so have never tested after eating them as I haven't eaten them for years but I notice that there are recipes for both on this site. When I googled their nutritional values, for sweded it stated 5 - 8.47g carbs per 100g when cooked and for turnips 3.5g carbs per 100g. Are many people here able to eat them without their B/G levels rising?, thanks.
     
  7. BlindFaith

    BlindFaith · Well-Known Member

    Messages:
    260
    Likes Received:
    2
    Trophy Points:
    38
    Re: Jahusba's Microwave Flax Roll/Muffin

    I made this this morning and tweaked it a bit and it was amazing!!
    Even hubby enjoyed it :D

    I added the following:-
    1 teaspoon Splenda
    Pinch of ground ginger
    Pinch of ground nutmeg
    1 teaspoon cinnamon
    And a scant teaspoon of clear honey (I put this over the top as it was cooking)

    Hubby said it reminded him of the sweet cornbread I used to make.
    I had a smidgen of peanut butter on one slice which was nice; I imagine it would be really nice with a sugar free jam.
     
  8. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    Re: Low Carb Recipes=


    diadeb, turnips and swedes are low carb, it depends on how much you eat, they dont move my bg levels, I suggest you eat some and test to see what effect these vegetables have on you.
     
  9. diadeb

    diadeb Type 2 · Well-Known Member

    Messages:
    395
    Likes Received:
    45
    Trophy Points:
    68
    Hi W/J, many thanks for the reply, I had decided that I would try them after shopping and test to see how I go. I particularly like the idea of chips and rosti's made with them, Deb
     
  10. diadeb

    diadeb Type 2 · Well-Known Member

    Messages:
    395
    Likes Received:
    45
    Trophy Points:
    68
    Also W/J, thanks for the Aubergine Cheesecake recipe, it looks lovely and I am definately go to try it, Deb
     
  11. angua

    angua · Well-Known Member

    Messages:
    126
    Likes Received:
    45
    Trophy Points:
    48
    A big thank you to Whitby Jet whose recipe for scones I tried on Saturday -

    I had been feeling a little hard done by so I decided a little treat was in order, I counted my carbs carefully so that I could go all out with scones & cream but I didn't get as far as I thought :?

    Seriously they are very yummy with strawberries & cream and unbelievably filling
    I was going to have two but when it came down to it I really could only manage one (unheard of 'cos I can be a pig :oops: )

    Anyway fab recipe WJ - next time I might incorporate some cheese :shifty:

    Gilly xx
     
  12. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    Oh thank you for the feedback, I hope you enjoy these recipes as much as I (and my family) do.

    Stay healthy, all the best x x
     
  13. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    Romanian Pork Schnitzel

    Prepare the coating for the meat, this mixture can also be used for fish/fish fingers
    1/2 cup coconut flour
    1/2cup parmesan
    pinch of garlic powder
    pinch of parsley flakes, dried
    salt and freshly ground pepper
    Mix all these together

    1 egg, beaten


    2 Pork escalopes or steaks, could use chicken breasts if you prefer
    Clarified Butter
    2 Onions
    2 red peppers
    130ml cream
    Salt, Pepper, Bouillon Powder, Paprika (plus Cayenne Pepper if liked)
    1 tsp tomato puree
    Optional, xanthan gum if you wanted to have a thicker sauce

    Melt clarified butter in a pan, add sliced onion rings, sautee for 10 minutes until golden but not browned, add peppers, cut into strips, cook for a further 5 minutes until peppers are cooked, add seasings, give them one stir then pour in the cream. Turn off the heat and keep warm.

    Place meat between 2 sheets of clingfilm, then with a rolling pin 'beat' it up to make it thinner
    Dip the meat into beaten egg, then in the crumb coating, fry in hot clarified butter on medium heat until cooked and golden brown.
    Serve with the creamy pepper sauce and a huge colourful salad.
     

    Attached Files:

  14. angua

    angua · Well-Known Member

    Messages:
    126
    Likes Received:
    45
    Trophy Points:
    48
    Cauliflower Cheese Soup

    I head Cauliflower - medium (5-6")
    500 ml Waitrose Cooks Ingredients - Organic Chicken Stock
    1 pack (6oz) Gruyere,
    150 ml Fresh Double Cream,
    Black Pepper & Salt to taste

    Reduce Chicken Stock to 300ml
    Place Cauliflower florets into stock and simmer until tender
    Blend Cauliflower into stock and when cooled a little add the Cream & Gruyere
    Stir through thoroughly, taste for seasoning

    Serves 4

    per portion:
    413 Cals
    9 Carbs
    33 Fat
    21 Protein
    4 Fibre

    I was going to have this as a fasting day meal, but it was so nice I ended up having two more servings :oops:
    On the very positive side my bg after this meal was 5.9 :clap: a whole 10 points down from my normal after dinner reading :D
     
  15. BlindFaith

    BlindFaith · Well-Known Member

    Messages:
    260
    Likes Received:
    2
    Trophy Points:
    38
    I made the Flammkuchen tonight and it was lovely!!
    Hubby really enjoyed it as well; even if we could only salvage half of it....It stuck to the greaseproof paper... :eh:

    Going to try it with different toppings as it makes a REALLY good alternative to pizza.
     
  16. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    Oh Natalie, thank you for your feedback, I am so pleased to hear you enjoyed the Flammkuchen, it is a lovely recipe, of course its ok to vary the toppings.
    Sorry it was sticking to the greaseproof paper, if you have a non-stick or silicone tray you dont need paper, but you do need to grease the tray really well. Hope it works better next time.

    All the best x x
     
  17. BlindFaith

    BlindFaith · Well-Known Member

    Messages:
    260
    Likes Received:
    2
    Trophy Points:
    38
    I'm really sorry as I can't remember who posted this recipe but it came out really well and hubby says it reminds him of the cake part of a Cherry Bakewell Tart - so I'm trying it tonight with no added sugar strawberry jam and whipped cream later tonight!

    Flourless Almond Cake

    I'll update this later when I've made it a bit more Bakewell-y!
    :D

    Edited to add:
    Almond Bakewell Cake

    It was DELICIOUS!!
     
  18. Anonymous

    Anonymous · Guest

    Canadian Crustless Quiche

    Ingredients:
    4 rashers of Bacon
    6 medium mushrooms
    3 spring onions
    1/2 cup grated strong cheddar cheese
    1 ripe tomato (sliced)
    1/2 tbsp butter
    4 medium eggs
    3/4 cup double cream

    Pre-heat your over to 180 deg C
    In a cold frying pan put your bacon rashers in (medium heat). Fry until crisp and then place on a paper towel to cool. Slice you onions (including the green part), slice your mushrooms and fry the mushrooms in the butter. When your bacon is cool, chop it in to 1/2" pieces and put it in the bottom of an 8" pie dish.
    Sprinkle on the spring onions and the cheese and then the mushrooms, followed by the slices of tomato.
    Beat the eggs and add the cream to them - season with salt and pepper - then beat them some more. Pour this over the other ingredients in the pie dish and bake for half an hour or until firm.

    Serve warm or cold. Serves 4.
     
  19. Angela(NZ)

    Angela(NZ) · Well-Known Member

    Messages:
    64
    Likes Received:
    0
    Trophy Points:
    26
    Have just made the above quiche - and its fantastic! :D Hubby was very happy when i made it just in time for lunch - thanks Swimmer!!
     
  20. Anonymous

    Anonymous · Guest

    It's Mrs Swim's recipe to be fair - so glad you liked it.
     
  • Meet the Community

    Find support, connect with others, ask questions and share your experiences with people with diabetes, their carers and family.

    Did you know: 7 out of 10 people improve their understanding of diabetes within 6 months of being a Diabetes Forum member. Get the Diabetes Forum App and stay connected on iOS and Android

    Grab the app!
  • Tweet with us

  • Like us on Facebook