Low Carb Recipes

Comfort food for the cooler weather days ahead of us

Mince & Mushroom bake
ingredients:
minced meat
tomato sauce / tomato paste/chopped tomatoes
onion, garlic
large mushrooms, sliced
cheese slices or grated cheese
butter
cream
spices/mixed herbs/italian seasoning/stock cube
salt, freshly ground pepper
optional tbsp finely chopped capers, Worcestershirsauce

a totally unscietific recipe
use any amounts you like

First make the sauce, fry chopped onion ad garlic, add mince,fry till browned, add stock cube, tomato and spices and capers/Worcestershire sauce if using, season with salt and freshly ground pepper, you want a fairly dry sauce, not too much liquid.

Grease an ovenproof dish, place a layer of sliced mushrooms at the bottom of the dish, then a layer of mince, a layer of cheese, and so on > layer of mushrooms > layer of mince > layer of cheese


Finish with a layer of cheese, pour over the cream, bake in the oven at 225degrees until the cheese is golden brown and bubbling.
Serve with a mixed salad, coleslaw or steamed or sauteed vegetables tossed in butter.

It looks like this: http://www.lchfrecept.com/ShowRecepy.aspx?ID=160

Asimilar recipe to whitby jets except use sliced celeriac instead of mushrooms and add a slosh of wine to the sauce
CAROL

carty said:

Asimilar recipe to whitby jets except use sliced celeriac instead of mushrooms and add a slosh of wine to the sauce
CAROL

Click to expand...

You like your wine don't you! Good girl!

Well, my chocolate cake by Louiseb (page 4) is in the oven. 50 minutes to go and I will let you know how it goes. First time I have tried anything like this, and my husband did comment the mixture looked very similar to Whitby jets coconut ice.... more for me then eh! :lol:

I am going to try whitby jet's chocolate cake next. watch this space...xx

Oh my goodness it certainly smells gorgeous. It is out of the oven and hubby is insisting I wait until he has finished his fish fingers so we can try it together.... :roll:

This is a nice one and it's a bit of a BOGOF, I like them Also it's hard following different diets when you have a family to cook for but these two do all of us.

I cook a roast chicken and do the gravy the proper way (in J Olivers book :wink: ) I roast it on top of a load of veg, add my stock and water and herbs , then strain it all after the chicken has roasted in it...then thicken it on the stove.
I will have this meal with loads of veg, so one low carb meal done This obviously can be adapted for all of us.

CREAMY CHICKEN:

Save a cup of the gravy and some left over roast chicken.
Fry two onions until soft.

Add a hand full of sliced mushrooms, then soften

Pour in left over gravy, you could make some up from stock cubes but you would need to thicken it. You could also buy some gravy, but it does need to be gravy rather than stock.

Add some Thyme and a pot of single cream. I use a medium pot for 4 of us.

Cook down for 5 mins then add left over roast chicken in pieces.

Add a splash of worcester sauce and a good shake of dark soy sauce. Pepper but no salt

Cook down for a further 5/8 mins, until mushrooms are cooked.
I have mine over a big plate of Broccoli and cauliflower...the rest of mine have it with pasta.

It's a winner!

Fallenstar - that sounds totally YUMMY, will definitely have to cook this sometime this week.
Thank you for sharing; having such a big variety of good recipes makes low carbing so much easier to stick to.
I also have slices of low carb cakes and chocs in the freezer, in case I get cravings, it all helps to keep me on the straight and narrow, funny since I know I have these goodies in the freezer and knowing I can indulge I dont get so many cravings any more.

Thanks again, all the best.

Hey WJ, you have enthused me!

I have been down to Tesco to get my ground almonds and dark chocolate and coco powder to try a few of your lovely sounding treats.
Can I ask, I have ordered some Zsweet online last night as I have tried artificial sweetners a long time ago and found them all pretty disgusting. I can't even drink diet soda's ect because of that after taste.
I read that the Zsweet leaves no after taste ,is it as good as normal sugar taste wise in your opinion?
I bought some Splenda because I couldn't wait to get going, and that is all they had in Tesco....Would you wait for the zsweet ?or is splenda OK?

Yes the chicken dish is deeelish, but it really does need the proper home made gravy IMHO. Hope you enjoy WJ and thank you for some great ideas...keep em coming

Fallenstar - go ahead you can use Splenda, it will still be alright, personally I found that Zsweet gives a more moist kind of cake, Splenda dries the mix out more when its baked, but as I said before it could be down to my baking skills.

With the chocolates and truffles I really do prefer the taste of Zsweet, it is the closest to sugar I would say.
Have you tried the Bounty Bars? They are very popular over here.

Happy cooking/baking!

Chips!!

Take a packet of prepared curly kale from the supermarket. A large bowl. Add a glug of olive oil, salt, and cider vinegar. Take a handful of the kale and massage the oil mixture into it. Gradually do the same with the rest of the kale. I then dry until crisped using a food dehydrator. You can do in v low oven.

This is an amazing healthy snack that you will become addicted to.

Also try adding different flavours - parmeson, garlic or onion salt, cayenne etc.

Cd

Black Bean Brownies
Found this tasted scrumptious even though the ingredients of black beans in brownies seems very odd.
1 can black beans(rinsed and drained)
4 large eggs
2 tbsps x-tra v. olive oil
1 tsp vanilla extract
230g granulated SPLENDA- (this seemed really high so I used 4oz half spoon instead)
3tbsps unsweetened cocoa
1 tsp baking powder
1/4 tsp salt
36 small pecan halves or walnut pieces

Heat oven to 180C
Coat 8x8-inch baking tin with cooking spray.
Combine all ingredients except nuts in a blender and pour into baking tin. (It looks like a batter.)
Arrange nuts 6x6 on top
Bake for 25-30 minutes. Toothpick test=clean.
Cut into 36 squares
Per square: 34 cals, 2g fat, 0.4g saturated fat, 1g protein, 2g carbs, 1g fibre, 66mg sodium

Family divided over taste.
Personally I loved it.
I am going to make it again using the amount of Splenda suggested and see what happens.......
I am going to use this recipe to make a chocolate cake.

Let me know if anyone else does this and the Splenda used etc

A quick supper?

Tired and needed a quick and tasty supper so raided the fridge and came up with this. It was wonderful!

Break up a cauli, put in a processor and whizz until breadcrumby. Fry in a knob of butter until golden.

Finely chop an onion and a few sundried toms and fry in a bit of butter and olive oil. Add garlic to taste when the onions are nearly done. When the mix looks golden, chop up a bit of feta and mix with the onions until heated through.

Mix the two things together, grate a bit of parmesan on top and get stuck in. Plenty of variations of course, depending on what's in the fridge.

wiflib

That sounds delicious! Will try that.

Helena.

Just read all the recipes right from page 1, and what a wealth of information you all are!
Great recipes and all sound delicious. Wish I was a enthusiastic cook, but alas not.

But, I'm going to try some of the treats, deserts, and cakes on this thread for Christmas. I'm going to make myself some choc bars too, using the dark choc, cream, and nuts, but I loved marshmallowy things, soft and chewy, and wondered if anyone knows how I can make the choc bars chewy?

Thanx,
Helena.

Helenababe - you could try this recipe

Caramel Chocolate with peanuts (Snickers)

2 cups cream

100 grams butter (preferably without salt)

2 tablespoons Erythritol or Zsweet - Splenda will NOT work

1 teaspoon vanilla powder (or seeds from a vanilla pod)

peanuts

dark chocolate (at least 70%) I melted 2 bars, but had plenty left over to make truffles
____________________________________________________________________________________

Place cream, butter, sweetener and vanilla in a saucepan, best use a non-stick pan. Boil the mixture and let it simmer for 45-60 minutes on low heat, stirring occasionally. Too much stirring can cause the mixture to separate.

Now test, dip a little spoon into the mixture to see if it is done of a spoon to see if it is done. If the mixture hardens / thickens rapidly at the edges, it is ready.

Let mixture cool slightly. Line a shallow tin or dish with clingfilm or baking parchment, pour the mixture onto it, sprinkle peanuts on top. You may wish to chop the peanuts a little, its up to you. Press them down a little and place in the fridge for a couple of hours to let it harden. Then cut the caramel mixture into small squares.

Carefully melt half the chocolate, either in the microwave or in a bowl over hot water, but be careful, dont overheat, take it off the heat, stir in the rest of the chocolate and stir until its all melted and smooth.
Let the chocolate cool until it is thickening, but not hard, then pour it over the peanut caramel. The reason for letting the chocolate cool is that the caramel mixture would quickly melt again if you put hot chocolate over it.
Use a fork to turn and dip caramel squares into chocolate, so that they are covered on all sides. Put them on a tray covered with baking paper. Place the tray in the refrigerator and let them harden. The 'snickers' should be kept cool.

http://lchf-bloggen.blogspot.com/2010/1 ... ckers.html

Thanks alot Whitbyjet. I'll look forward to trying it out. Pictures look great.

Hi WJ

I don't have a sweet tooth usually but you are giving me the munchies with these recipes with look very lush, even for a non low carber like me!

I think I will give it a go before nearer to Christmas but I have a silly question first.

The measurements of "cups of cream"..how much does a cup convert to in ml?

Told you it was silly :roll:

Ladybird, not silly at all

1 cup = 240 ml = 8 fl oz = 1/2 pint (liquids)

Hope it helps

Wiflib - we cooked the fried cauliflower in the office yesterday lunchtime, thanks gore posting, it was YUMMY!

FLAMMKUCHEN

I have inluded links for you, please open the links and scroll to see the photos. I am exploring this site, its new to me, luckily we are a multi-lingual family, so that helps quite a bit when searching for new recipes.

This recipe for Flammkuchen is just great for when you have friend round or spend an evening in front of the TV, open some wine, or beer if your bg levels allow you to do that and enjoy.

All the best
Judith x


FLAMMKUCHEN

INGREDIENTS
(for the dough):
100g cream cheese
2 eggs
30g freshly ground flaxseed

... for the topping:
1 cup creme fraiche (200g)
1 package smoked ham cubes (125g)
2 red onions (medium size)

PREPARATION
Preheat oven to 170 ° C for fan assisted
First make the Oopsie batter:
(Mix the Egg yolk with the cream cheese and flaxseed, fold in the stiffly beaten egg white)
Line a baking sheet/tray (approx size of A3 paper) with parchment paper and tip out the dough onto it, then spread it evenly.
Bake for about 5-7 minuntil the pastry is a pale golden brown.
Meanwhile, peel the two onions, halve and cut into rings.
Take the pasty out of the oven, let it rest a little and then spread with creme fraiche.
Top with the onion ringsonion rings.
Sprinkle with the smoked ham and finally (if you like, I LOVE it!) a little freshly ground pepper and rosemary
Bake for around 20-25min.

The creator of this recipe served this with a young, fresh wine and said PROST (means Cheers)
Nutrition information
Total
Calories -> 1470 kcal
Fat -> 130g
Carbohydrates -> 13.5 g
Protein -> 56.5 g
Skaldeman -> 1.8
As a main course: 2 servings
As starter 4 servings

BON APPETITE!


http://lchf.de/forum/viewtopic.php?f=22&t=2663
http://lchf.de/forum/viewtopic.php?f=22&t=2663&start=10

AND here is slightly modified version to make a wrap

http://lchf.de/forum/viewtopic.php?f=22&t=2663&start=40
175g cream cheese
4 medium size eggs, separated
3 - 4 heaped tablespoons freshly ground flaxseed

topping
Crème fraiche
Red onions & shallots
Ham & bacon

Filling
Rocket leaves (seasoned with freshly ground pepper and a little olive oil.....yum)

It was, so to speak one-LCHF Flammkuchen-WRAP
Veeeery tasty and very easy to do (just click on the images, then it shows all the little pictures at the same time!)