I was just telling Mr B about the celeriac idea.....can't wait to try it.Hi everyone. Sorry I have been AWOL. Mostly been busy but a bit of sulking about my FBG levels and still low carbing hard. Anyway for now just wanted to say have caught up with todays Saturday Kitchen on BBC1 and chef did something with celeriac which was new to me. She took whole celeriac unpeeled and with flavourings wrapped it in foul and baked for 1 1/2 hours. She said it would survive in fridge for up to a week. But the magic was she peeled it was able to slice it as thin as lasagne sheets and use it in her dish (which wasnt lasagne but to wrap around guinea fowl I think). She said it was a breat replacement for pasta.
Reminds me of working in Libya. I used to take back hops, bacon and sausages.I am very excited that a couple of colleagues here are returning to the UK for the school Easter break so I am ordering things for them to bring back for me. Then I can get back to baking
You can! I eat chocolate nearly every day. I just make sure it is one of the no sugar brands, like Chocologic, or a 70+% cocoa solid choc like Lindt or Green and Blacks.
And as for Icecream, there are several brands around that are low sugar/low carb. Halo Top is a good brand. Oppo is another. Then there are Breyers and Alpro.
Low carbing really doesn't have to be miserable torture, it just means making different choices.
Welcome to the forum, by the way!
It actually came out like a "proper" sponge and it is very stable - not crumbly. It was like working with good old plain flour.@PenguinMum that celeriac idea sounds very promising, @maglil55 a light sponge eh, dare I hope?
No breakfast except tea; mid morning French vanilla filter coffee with cream and 2 tsps inulin. Lunch was later than usual - did an hr on the weights and was a hungry little bunny. Avocado, 3 boiled eggs, some cucumber, 56 gms Blackstick blue cheese and plenty h/m mayo. Then more tea and 2 rows Green and Blacks Raspberry and Hazelnut. Evening meal was Wild Red Shrimp ( Iceland) in chilli sauce with 3 portobello mushrooms instead of pasta as suggested (backed out of trying soy pasta we have). Hoping to get through and 20-30 minute session on exercise bike and slump in front of something good recorded.
You certainly can make your own ice cream! I have simply used clotted cream and strawberries, blended it together and put it into the ice cream maker with a shot of vodka to stop it freezing solid! Can't remember what else I used to make but sure you can substitute strawberries for other things, eg peanut butter, add dark choc chips etc. There are bound to be loads of recipes on the internet . Or see what happens if you put Greek yoghurt in the ice cream maker...Thanks Brunneria. I’ll have to have a look. I’m not so sure there’s a wide selection of low carb ice cream here in deepest Bavaria. I do have a simple ice cream maker- perhaps I can make some.
But the chocolate shouldn’t be a problem if it’s Lindt!
Were the hops for some home brew?! My order consists of a large quantity of almond flour, psyllium husks, xylitol, liquid Stevia, coconut oil, cacao powder and chia seeds! Hope friends won't be stopped and searched at customsReminds me of working in Libya. I used to take back hops, bacon and sausages.
Same with the electricity.
Yes, for the home brew. As alcohol was not on sale there. We could brew our own privately though and hops were unavailable. If caught with pork products at customs they would simply remove them and throw them on the floor. But often they got through so it was worth the risk.Were the hops for some home brew?! My order consists of a large quantity of almond flour, psyllium husks, xylitol, liquid Stevia, coconut oil, cacao powder and chia seeds! Hope friends won't be stopped and searched at customs
Thanks for the alcohol tip. Anyone make Gelato in a domestic ice cream maker? Info I have seen suggests speed of churn in all but the very expensive ones is not right.You certainly can make your own ice cream! I have simply used clotted cream and strawberries, blended it together and put it into the ice cream maker with a shot of vodka to stop it freezing solid! Can't remember what else I used to make but sure you can substitute strawberries for other things, eg peanut butter, add dark choc chips etc. There are bound to be loads of recipes on the internet . Or see what happens if you put Greek yoghurt in the ice cream maker...
Thanks for the alcohol tip. Anyone make Gelato in a domestic ice cream maker? Info I have seen suggests speed of churn in all but the very expensive ones is not right.
@maglil55 did you actually use collagen - that seems very expensive? would protein powder work?It actually came out like a "proper" sponge and it is very stable - not crumbly. It was like working with good old plain flour.
I noticed that one of the recipes used this mix to make pastry for a beef Wellington. They did, however, combine it with a quasi fathead combo. I'm wondering whether it would work as a rough flaky pastry. Did nothing to the BG's as well.
Interesting stuff - oh and it doesnt taste nutty.
You can I have Moser Roth 85% cocoa chocolate from Aldi.I so want to eat some chocolate. Or ice cream, or .......
Thanks for the alcohol tip. Anyone make Gelato in a domestic ice cream maker? Info I have seen suggests speed of churn in all but the very expensive ones is not right.
I did indeed use collagen. I agree its pricey but it was only 3/4 cup in a batch of THM blend which will probably do 5 bakes. I got the LINEAVI one on Amazon.@maglil55 did you actually use collagen - that seems very expensive? would protein powder work?