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Low Carb Recipes

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

  1. Lula

    Lula · Member

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    and another...

    Cheesy Cauliflower and Bacon
    I small cauliflower
    2 rashers of bacon, cut into strips
    handful of shredded dark green cabbage
    teaspoon English mustard
    Grated cheddar cheese

    Boil or steam the cauli unti cooked but still slightly firm, then drain. Meanwhile, fry the bacon and cabbage, then when cooked tip into the cauli and mix it up with the mustard. Put it all into a shallow dish, cover in grated cheese and grill until crispy.
     
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  2. sparkles

    sparkles · Well-Known Member

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    Bhuna Fish Steaks]

    (for a cheap version of this I used tesco value 4 pk of cod in butter sauce. I opened the pks while semi frozen and scraped off the butter sauce into a pan. Later I added herbs to this and used the mix as a topping for steamed cauliflower. I also made a stirfry of chinese veg, ginger,garlic and peppers to accompany. (there are two of us so 2 steaks are saved and half the marinade and uncooked but prepared stirfy -easy tea tomorrow makes up for the extra prep time tonigh!)

    4 cod steaks 150gm/ 51/2 oz each.
    1 tbsp olive oil
    For the marinade:
    1 inch freshly ground ginger root grated
    2 cloves garlic
    1 tsp garam masala
    ½ tsp cumin
    ½ tsp turmeric
    ½ tsp mustard powder
    1 Tblsn lemon juice
    1 tsp salt
    Freshly ground black pepper.
    1. Mis the ingredients for the marinade in a bowl with a tablespoon of hot water to make a paste.
    2.cover the fish steaks both sides with the marinade paste and stand for 15 mins.
    3. Line a grill pan with foil and coat with a little oil
    4/ preheat grill
    5.drizzle half the oil over the fish steaks and grill for 6 mins.
    6.turn steaks over drizzle the remaining oil over them and grill a further 5 mins.
    7.serve with rice or naan bread and curried vegetables.

    SPARKLES
     
  3. sparkles

    sparkles · Well-Known Member

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    Smoked fish pate
    Serves 4

    1 smoked makeral fillet
    1 smoked trout
    125gm 4 ½ oz smoked salmon bits
    Juice of half a lemon
    125gm 4 ½ oz low fat soft cheese eg philidelphea
    ¼ tsp nutmeg
    Salt and pepper
    Garnish with watercress and lemon wedges.

    Remove fish skins.
    Place in a bowl and add the smoked salmon bits. Mash with a fork.
    Add lemon juice and soft cheese nutmeg salt and pepper.
    Put in terrine and chill for at least an hour.

    Contains only a trace of carbohydrate.
     
  4. Patch

    Patch Type 2 · Well-Known Member

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    I saw something similar to this on Jamie Oliver at the weekend. I'll definitely be giving it a try...
     
  5. sparkles

    sparkles · Well-Known Member

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    Grilled Mackerel
    Serves four

    4 whole mackerel
    2tsp ginger paste
    2 tsp garlic paste
    2 tsp ground black pepper
    1 tsp turmeric powder
    2tsp lemon juice
    Salt

    Mix spices with the lemon juice and marinate the fish
    Refrigerate for 45 mins
    Preheat oven to 190* C. Gas mark 5
    Put mackerel in baking dish and cook for 45mins.
    Serve with natural yoghurt and vegetables.

    SPARKLES
     
  6. sparkles

    sparkles · Well-Known Member

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    Marinated Salmon ( 3 gm carbohydrate.)

    4 salmon fillets
    15ml /1tbsp honey
    15ml /1tbsp soy sauce
    2.5 cm /1inch ginger root finely chopped
    1 clove garlic chopped.

    Mix honey soy sauce ginger and garlic tog to make the marinade.
    Put salmon in a dish and cover with marinade and refrigerate for 1-2 hours.
    Preheat grill to medium setting and place salmon fillets on baking reay and grill untill cooked turning once.
    Serve with vegetables.
    sparkles
     
  7. sparkles

    sparkles · Well-Known Member

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    Egg Biryani serves 4

    (30 gm carbohydrate per serving.)

    15 ml / 1tbsp olive oil
    6 black peppercorns
    2 green cardamons
    5 cm / 2 inch cinnamon stick
    1tsp cumin seeds
    2 bay leaves
    1 medium onion sliced
    2 cloves garlic
    1 cm /½ inch root ginger
    1 green chilli pepper chopped
    1 tsp red chilli powder
    1 tsp coriander powder
    1 tsp garam masala
    1 tsp salt
    200gm/7 oz basmati rice
    400ml /14 fl oz water
    4 eggs hard boiled
    Corriander leaves to garnish.

    Heat the oil in a non stick pan. Add the peppercorns, cardamon, cinnamon, cumin and bay leaves and fry for 1 min. Then reduce the heat.
    Add sliced onion ,garlic, ginger and green chilli: fry until golden brown.
    Add the red chilli powder corriander powder, garam masala and salt.
    Add the rice and water, stir well and cover and cook for 20 mins on medium heat.
    Meanwhile slice the hard boiled eggs and arrange round the edge of a serving dish.
    Place rice in middle of dish and garnish with corriander.
     
  8. sparkles

    sparkles · Well-Known Member

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    Last one!!!!

    I like the look of this easy dessert

    Fruit flavoured Mousse

    1 sachet of sugar free jelly crystals any flavour but citrus adds zing!
    250gm tub of fromage frais.

    Make up the jelly using hot water but use only half the amount on the instructions.
    Stir till the jelly crystals dissolved.
    Top the jelly liquid up with very cold water to the ½ pt mark in a jug.
    Pour jelly liquid into a bowl and stir in the fromage frais until well mixed.
    Transfer into a bowl or into 4 ind sundae dishes and put in fridge for an hour or so until set.
    Serve alone or topped with fresh fruit
     
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  9. sparkles

    sparkles · Well-Known Member

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    fried Mushrooms in horseradish sauce

    just invented this tonight
    ... well I liked it. -Very easy.


    I fried a whole pack of mushrooms 250gm at a guess - but only used half tonight and kept half of
    the fried mushrooms back to microwave tomorrow night.
    (without sauce which I'll quickly mix tomorrow.)

    I mixed 2 Tablespoons of Sour cream with
    1 tsp of good quality horseradish.
    and mixed the fried mushrooms into it.

    (I think its low carb. my horseradish was 70+% and there was some sugar in it but I dont think very much.)
     
  10. sparkles

    sparkles · Well-Known Member

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    BASIC FLAX CRACKER RECIPE

    The basic recipe is essentially just ground flaxseed and water – from there the flavors are up to you. I did a bit of a garlic and onion thing for this recipe, but it would also be great with italian herbs, some nutritional yeast to give it a more “cheesy” flavory, some mexican spices, you name it.
    The dough is really easy to work with as well. As I mentioned, you just mix up water, ground flax, some salt and some spices, and then spread it out on a parchment or silicone lined cookie sheet (you do want to make sure it’s lined or really well greased), pre-cut them so they will snap into nice square crackers once they are cooked, and bake for about 20 minutes. I didn’t even have a rolling pin handy and was able to roll the dough pretty thin with just my hands (make sure you keep your hands wet if you do it this way).


    Flax Crackers
    (Vegan, Gluten Free, Refined Sugar Free, Low Fat, Soy Free)

    This recipe is for a garlic and onion flavored cracker – to make it with different seasonings omit the garlic and onion powder and use whatever sounds good – nutritional yeast, rosemary, herbs, chili powder, etc.
    Ingredients:
    2 cups ground flaxseed (you can buy it pre-ground or grind whole seeds in a coffee grinder)
    1 cup water (start with 3/4 c. and add more as needed to make a workable dough)
    1/2 tsp salt
    1/2 tsp garlic powder
    1/2 tsp onion powder
    Directions:
    Preheat oven to 400 degrees. In a large bowl, combine all the ingredients and mix until an even dough forms. Spread evenly onto a parchment or silicone lined baking sheet – about 1/8-1/4 inch thick. Gently cut dough into squares on the baking sheet (you just need to score the dough so it snaps after it’s baked – be careful not to cut up your silicone mat or cookie sheet!) Bake for 20-30 minutes until crisp and edges are browned but not burnt.
     
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  11. gillyflower

    gillyflower · Active Member

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    Hi All
    The cabbage thing sounds delicious - plan on giving that a go tonight.

    Thanks
    Gill
     
  12. sparkles

    sparkles · Well-Known Member

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    Well I'm really not too sure how suitable this recipe will be from a diabetic's point of view. But I love elderflower cordial and up here in the north the elderflowers are out right now so the time is ripe as well as the flowers..

    I chose this recipe off the net because it has half as much sugar as the other ones I found. And then dont forget its a cordial so it will be diluted. I really have no idea if this is too much sugar 1kg in 1 1/2 litres water. Well I am going to make it anyway because its virtually free, delicious and non diabetic friends and family can always use it.

    Fiona’s traditional elderflower cordial recipe
    Ingredients:
    1.5 litres of boiling water
    1 kilo of white granulated sugar
    20 large elderflower heads (if they are small, pick more)
    4 lemons
    55g of citric acid
    Method:
    In a Pyrex bowl (or deep saucepan) pour the boiling water onto the sugar and stir. Leave to cool, stirring every now and then to dissolve the sugar.
    When cool add the citric acid, the lemons (zested and sliced) and the elderflower heads.
    Leave to steep for 48 hours.
    Strain twice through sterilised muslin (how do I sterilise muslin? See Tips and tricks below)
    Using a jug and funnel carefully pour into hot sterilised bottles (how do I sterilise bottles? See Tips and tricks below)
    Tips and tricks:
    How do I sterilise a jelly bag or muslin square?
    Both can be scalded with boiling water. If you are using a clean muslin bag or square you can iron them with a hot iron. This also works with tea cloths.
    How do I sterilise bottles?
    The sterilising method that we used is simple. Just before making the syrup, I quickly wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160c (140c fan-assisted). When the oven has reached the right temperature I turn off the heat. The bottles will stay warm for quite a while. Sterilise the lids by boiling these for a few minutes in water.

    sparkles
     
  13. sparkles

    sparkles · Well-Known Member

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    Hi

    I forgot to mention the elderflower cordial can be frozen so you can get a year round supply. I have been and picked my flowerheads this morning but silly me I didnt have any citric acid in the house. Never mind.. I read on the net that the cordial will last 3-4 weeks in the fridge without the citric acid as preservative. I expect I will get through it in that time especially if I freeze half of it. The cordial can be used as a topping on dessets as well as diluted to make drinks.
    Sparkles.
    just got quite a lot of sugar so must dilute it really well..
     
  14. sparkles

    sparkles · Well-Known Member

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  15. Serena51

    Serena51 Type 2 · Well-Known Member

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    Karen's Stuffed Swedes

     
  16. Serena51

    Serena51 Type 2 · Well-Known Member

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    Wiflib's Ice Cream/ Frozen Yoghourt

     
  17. Serena51

    Serena51 Type 2 · Well-Known Member

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    Jahusba's Microwave Flax Roll/Muffin

     
  18. Serena51

    Serena51 Type 2 · Well-Known Member

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    Marmot's Scotch Eggs

     
  19. Serena51

    Serena51 Type 2 · Well-Known Member

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    Karen's Swiss Mushrooms

     
  20. Serena51

    Serena51 Type 2 · Well-Known Member

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    Best Basic Low Carb Cheesecake

    From Marmot

     
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