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<blockquote data-quote="WhitbyJet" data-source="post: 230860" data-attributes="member: 35964"><p><strong>Bacon Gratin & Lemon Meringue Pie</strong></p><p></p><p>Bacon Gratin</p><p>Ingredients:</p><p>600g minced beef</p><p>400g bacon, chopped</p><p>1 large onion, finely diced</p><p>3 cloves garlic crushed</p><p>3 tablespoons chili sauce or sambal oelek (from Asian shop)</p><p>pepper</p><p></p><p>About 8 oz of mushrooms, sliced (enough to cover the bottom of an ovenproof dish)</p><p>1 courgette cut into 2mm slices</p><p>Grated cheese</p><p></p><p>3 eggs</p><p>2 dl cream</p><p>1 cup water</p><p>Pepper, little bit of bouillon powder</p><p></p><p>Melt butter, add onion and fry until translucent, add the bacon, continue frying for a few minutes, finally add the mince and fry it until browned, mix with all other ingredients and cook for around 10-15mins.</p><p>Grease an ovenproof dish with butter, place a layer of mushrooms in the dish, then top with the meat/bacon sauce, then top with sliced courgette and sprinkle cheese over that.</p><p></p><p>Whisk together the cream water, eggs, pepper and a little bouillon powder, pour evenly over the gratin. </p><p>Whisk together the casserole and pour this over the gratin evenly.</p><p></p><p>Bake in middle of oven for about 20-25 minutes at 225 degrees.</p><p></p><p><a href="http://www.lchfrecept.com/ShowRecepy.aspx?ID=167" target="_blank">http://www.lchfrecept.com/ShowRecepy.aspx?ID=167</a></p><p></p><p>Lemon Meringue Pie - Low Carb</p><p>Ingredients:</p><p>Pastry</p><p>1.5 cups coconut flour</p><p>1.5 cups almond flour</p><p>125 g butter</p><p>2-4 tablespoons water (depends on how you like dough)</p><p>1 egg yolk</p><p>a little sweetener</p><p></p><p>Lemon Cream</p><p>125g butter</p><p>1 lemon</p><p>1 lime </p><p>sweetener (taste the mixture to adjust to sweetness you like)</p><p>3 egg yolks</p><p>vanilla essence/extract</p><p></p><p>Meringue</p><p>4 egg whites</p><p>1 cup sweetener</p><p>pinch of cream of tartar</p><p></p><p>Mix all pastry ingredients, knead thoroughly, then line a suitable pie dish/flan tin. Bake at 175 ° 5-10 minutes until it is golden brown. Remove from the oven.</p><p></p><p>Melt butter on low heat, add sweetener and vanilla in a saucepan. Squeeze the juice from the lemon and lime, add to the pan, stir thoroughly, then add the egg yolks, one at a time whisking as you do so, continue to whisk until the mixture thickens. Pour the lemon cream into the pastry shell.</p><p></p><p>Whisk the egg whites until they form soft peaks, add sweetener and cream of tartar, whisk until egg whites are stiff and glossy. Spread the meringue over the pie and bake for around 30 minutes until golden brown. Keep checking the colour as ovens vary.</p><p></p><p>If you find that you have too much meringue to place on top of the pie, you could make a couple of meringue nests and bake them along at the same time, fill them with cream, add a few berries or sliced kiwi or mandarin segments and you have another dessert for the next day.</p><p></p><p><a href="http://www.lchfrecept.com/ShowRecepy.aspx?ID=1279" target="_blank">http://www.lchfrecept.com/ShowRecepy.aspx?ID=1279</a></p></blockquote><p></p>
[QUOTE="WhitbyJet, post: 230860, member: 35964"] [b]Bacon Gratin & Lemon Meringue Pie[/b] Bacon Gratin Ingredients: 600g minced beef 400g bacon, chopped 1 large onion, finely diced 3 cloves garlic crushed 3 tablespoons chili sauce or sambal oelek (from Asian shop) pepper About 8 oz of mushrooms, sliced (enough to cover the bottom of an ovenproof dish) 1 courgette cut into 2mm slices Grated cheese 3 eggs 2 dl cream 1 cup water Pepper, little bit of bouillon powder Melt butter, add onion and fry until translucent, add the bacon, continue frying for a few minutes, finally add the mince and fry it until browned, mix with all other ingredients and cook for around 10-15mins. Grease an ovenproof dish with butter, place a layer of mushrooms in the dish, then top with the meat/bacon sauce, then top with sliced courgette and sprinkle cheese over that. Whisk together the cream water, eggs, pepper and a little bouillon powder, pour evenly over the gratin. Whisk together the casserole and pour this over the gratin evenly. Bake in middle of oven for about 20-25 minutes at 225 degrees. [url=http://www.lchfrecept.com/ShowRecepy.aspx?ID=167]http://www.lchfrecept.com/ShowRecepy.aspx?ID=167[/url] Lemon Meringue Pie - Low Carb Ingredients: Pastry 1.5 cups coconut flour 1.5 cups almond flour 125 g butter 2-4 tablespoons water (depends on how you like dough) 1 egg yolk a little sweetener Lemon Cream 125g butter 1 lemon 1 lime sweetener (taste the mixture to adjust to sweetness you like) 3 egg yolks vanilla essence/extract Meringue 4 egg whites 1 cup sweetener pinch of cream of tartar Mix all pastry ingredients, knead thoroughly, then line a suitable pie dish/flan tin. Bake at 175 ° 5-10 minutes until it is golden brown. Remove from the oven. Melt butter on low heat, add sweetener and vanilla in a saucepan. Squeeze the juice from the lemon and lime, add to the pan, stir thoroughly, then add the egg yolks, one at a time whisking as you do so, continue to whisk until the mixture thickens. Pour the lemon cream into the pastry shell. Whisk the egg whites until they form soft peaks, add sweetener and cream of tartar, whisk until egg whites are stiff and glossy. Spread the meringue over the pie and bake for around 30 minutes until golden brown. Keep checking the colour as ovens vary. If you find that you have too much meringue to place on top of the pie, you could make a couple of meringue nests and bake them along at the same time, fill them with cream, add a few berries or sliced kiwi or mandarin segments and you have another dessert for the next day. [url=http://www.lchfrecept.com/ShowRecepy.aspx?ID=1279]http://www.lchfrecept.com/ShowRecepy.aspx?ID=1279[/url] [/QUOTE]
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