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Low Carb Recipes

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

  1. Misteraa

    Misteraa Type 2 · Active Member

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    I have to say, I was the most anti-cauliflower person ever.
    Tried grated raw cauliflower instead of rice over the weekend.

    Just grated, some spices & herbs in a dry frying pan. With a very good lamb curry (Obviously!)
    I was amazed - for all you doubters out there, try it, it doesn't taste like school cauliflower, and is actually a nice change to have something rice like with a curry.
     
  2. modesty007

    modesty007 Other · Well-Known Member

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    Some recipes for low carb wraps/tortillas
    A

    3 servings

    6 egg

    8 tbsp double cream

    2 tbsp psyllium husks

    Salt & pepper

    Mix the ingredients in bowl with a spoon, add any spice of choice like chilli pepper, and make sure the psyllium husks are well mixed in. Heat up a frying pan with butter to medium heat and pour the mixture into the pan and fry it like a pancake and turn the wrap and fry it on the other side.

    If you use greaseproof paper you can stack the wraps on a big plate also start with a paper on the plate.


    B

    2 or 4 servings

    4 egg

    100 ml crème fraiche

    75 ml ground almond

    50 ml psyllium husks

    Heat the oven to 150 degrees. Whisk/beat the eggs fluffy (with an electric hand mixer or similar tool). Add the crème fraiche, ground almond and psyllium husks and whisk/beat it together. Leave to swell for 10 minutes. Divide the dough into 2 or 4 buns; depending on how many you want or what size you want. Place the dough on a greased baking paper and place another greased baking paper on top of the dough and flatten the dough with a rolling pin (or something similar) to a thin layer suitable for a wrap/tortilla. Take of the top paper and make the wrap nice and even if needed. Bake for 15 minutes. Storage as before, remember you can store it in the fridge over night for next day use.


    C (more paleo style)

    8 midsize thin wraps

    4 egg

    2 tbsp coconut flour

    6 tbsp olive oil (neutral taste)

    6 tbsp water

    2 pinches of salt

    Whisk the eggs in a large jug or bowl (a jug would make it easier to pour the mixture into the pan) with an electric hand mixer or similar tool for a long time making them fluffy and whitish. Sieve/sift the coconut flour into the eggs; add olive oil, water and salt. Continue whisking the mixture, the texture should be somewhat runny, if not add some more water and whisk some more. Fry in a frying pan on medium heat and use butter or olive oil for frying. Make thin wraps and ensure that the mixture covers the whole pan, turn around and fry on the other side.
     
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  3. alliebee

    alliebee · Well-Known Member

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    I love you x
     
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  4. HA3

    HA3 Type 2 · Well-Known Member

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    Hi @WhitbyJet , the cornbread looks great. Do you know how many grams of almond flour are in the one cup? Want to try it tomorrow. Thanks.
     
  5. s_k_s

    s_k_s Type 2 · Well-Known Member

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  6. diadeb

    diadeb Type 2 · Well-Known Member

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    Many thanks to modesty007 for posting the recipes for low carb wraps/tortillas. Has anyone tried them and if so which one tastes the best please, thanks
     
  7. Rose28

    Rose28 Type 2 · Well-Known Member

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    Chickpea flour pancakes (also known as gram flour )

    These are delicious and filling, can be eaten hot or cold. Any leftovers make a great lunch the next day.

    Makes about 8 pancakes

    1 1/2 cups chickpea flour
    1/4 teaspoon baking powder
    1 cup cold water
    1/2 teaspoon salt or to taste
    Pepper
    1 teaspoon garam masala or any spices you fancy
    Juice of 1/2 lemon (optional)
    1/4 cup yogurt ( optional)

    Add all your ingredients into a large bowl and whisk to make a pancake batter consistency. If it feels too thick, add a little more cold water.

    This is optional but I like to add veg to the above batter...
    Eg, finely chopped pepper, onion, spinach and grated cauliflower.

    Heat 1 teaspoon of oil in a frying pan, keeping heat low - med.
    Add about 2 tablespoons of pancake mixture, fry on both sides until golden brown.

    Enjoy
     
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    #827 Rose28, Jan 23, 2015 at 12:31 PM
    Last edited by a moderator: Jan 23, 2015
  8. cold ethyl

    cold ethyl Type 2 · Well-Known Member

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    They sound lovely - will have to try with my next curry I think.
     
  9. Rose28

    Rose28 Type 2 · Well-Known Member

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    The batters really easy to make and keeps well in the fridge till the next day too! They go a long way... I had them for about 6 of my meals last week!
     
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  10. cold ethyl

    cold ethyl Type 2 · Well-Known Member

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    Sound lovely. I miss having something carby with my curries so these should do nicely.
     
  11. HA3

    HA3 Type 2 · Well-Known Member

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    Hi @Rose28 , do you know what the carb count is for them?
     
  12. Charisma_1630

    Charisma_1630 Type 1 · Well-Known Member

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    Does anyone have a recipe for a cheese sauce for cauliflower cheese please??
     
  13. Brunneria

    Brunneria Other · Guru
    Retired Moderator

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    Hi

    For cheese sauce, I just use a blender to combine cheddar, cream and water, then microwave it (don't let it boil!) with pepper and a smidge of mustard. It will get runnier when heated, so make it the texture of mayonnaise, and after heating it will be the thickness of double cream.

    For cauliflower cheese, I don't use a 'sauce'.
    I boil the cauliflower, then roughly mash it.
    Then I throw in grated cheddar, some cream cheese and Stilton (but you can use any cheese you like, Edam works too. :happy:)
    Season.
    Stir.

    And that is it. Almost instant caulicheese.
    The heat from the cauli melts the cheese all over it.
    Just adjust the quantities to fit your taste and budget.
    :)
     
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  14. cold ethyl

    cold ethyl Type 2 · Well-Known Member

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    I make cheese sauce for cauli cheese by mixing creme Fraiche with handfuls of grated cheese and mixing it in with the well drained cauli in an ovenproof dish. Season well with black pepper ( a bit of grated nutmeg is nice too) and pop in oven till al gooey and melted.
     
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  15. Rose28

    Rose28 Type 2 · Well-Known Member

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    I've not had creme Fraiche before but it's on my shopping list now. I'm definitely looking forward to trying this.
    The cheese sauce I've been making recently is far too rich for my family's liking.
     
  16. cold ethyl

    cold ethyl Type 2 · Well-Known Member

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    It's quite mild. I like it when it gets a bit chewy round the edges of the dish... Mmmm.
     
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  17. diadeb

    diadeb Type 2 · Well-Known Member

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    Hi HA3, WhitbyJet doesn't post her anymore but there are 100g Almond Flour in 1 cup, hope this helps
     
  18. HA3

    HA3 Type 2 · Well-Known Member

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    Many thanks x
     
  19. ewelina

    ewelina Type 1 · Well-Known Member

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  20. Medusa41

    Medusa41 Type 1 · Well-Known Member

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    ImageUploadedByDCUK Forum1423049192.799366.jpg hope this works - attaching a recipe from Sainsburys mag - sound delish!
     
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