Low-carb diets support thread

scottishf

Sunnyday wrote: »

Woohoo!! Helloooo Sweet:wave:

nice to see another familiar face We need Mazzers and Alias and the others now

How`s DH & the family and is the extension finished?

Strangely enough i wasn`t going to post but i`d popped back to look at the recipe thread too :rotfl:

I`ve currently got some raspberries from the garden in a pan to make the base of Mercys bakewell tart

The lc bread is helping hugely as i can now just grab a sandwich when i`m pushed for time, i did try making some rolls with the same recipe but it didn`t work out too well. They were edible but didn`t rise once i`d seperated them so i`ve gone back to making the loaf, they were a one off for bonfire night so that i could join in with hotdogs etc. I don`t see why it wouldn`t work in the oven tbh but i`m lazy and use the bm:D

I`m off to have a look in my curry secret book to see if there`s anything quick that i can make for later to go with my grated cauli "rice"

I`m definitely going to see if i can lose another stone, i did have a half hearted try a while back but it just didn`t seem to work and i was cheating too much - this time i`m more determined and i`m trying to behave until Christmas:eek:

Wish me luck!



SD

What recipe did you use for the LC bread..i tried making some lst week, but it turned out yukky :-(

Sunnyday

scottishf wrote: »

What recipe did you use for the LC bread..i tried making some lst week, but it turned out yukky :-(

Hi Scottishf :wave:

I used this one http://www.food.com/recipe/best-low-carb-bread-bread-machine-102631 I only use 1 tablespoon of splenda though as i find its sweet tasting otherwise.

The vital wheat gluten is difficult to find but i ordered mine from a site called honest to goodness but i`ve just checked and the site is down atm. I bought the measuring cups to make it as the metric conversion just didn`t work at all. It makes a very soft light loaf and its easier to slice when its partially frozen. I`m eating so much better since i made it and i don`t feel like i`m going without anything as i can just grab a sandwich when i need to.

I`ve just found a recipe that i fancy trying when i get chance *drools* its here http://www.cafenilson.com/2009/04/low-carb-almost-sugarless-low-carb-italian-sponge-cake/ looks really nice

Well i`ve eaten almost the same as yesterday with the addition of half a bar of choccy - naughty choccy as in milk instead of dark but in my defence it did have almonds in:D I`m also having a couple of voddies as i don`t have to be up until 6 in the morning so a nice lie in

DH has just eaten a pizza that i bought him for a treat, i think that i`ll make the cauli base pizza one day next week as i fancy it for a change.

I`ve just made the base for lc cottage pie for tomorrow so all i have to do is top it with swede. I cooked the beef mince with a tiny bit of onion and some barbecue seasoning and its cooling in small pie dishes atm. I`m eating a lot more swede since i learned the microwave trick, i love it but hate peeling and chopping it. Just in case anyone is wondering you rinse it and put it whole on a microwaveable plate, !!!!! it all over with a fork and microwave it on high for 20 to 25 mins. When its done stand for a couple of mins and chop off the top and then scoop out the middle. Its already mashed and you just need to add black pepper and lashings of butter

Happy dieting peeps!:D

SD

beanrua

Walked to nearest shop to-night - 20 mins away - in search of pork scratchings - car out of action. Believe it or not they were available in the shop. Came home and was munching away at them and saw on the label that they were 1 month out of date. Hoping to go back to shop to-morrow and maybe get a few more packs at a reduced rate as they are out of date. Have to admit they were gorgeous! Thanks to all who mentioned them.

newleaf

Pardon me for butting in, I've been lurking on this thread for a while since I stumbled across it
I'm a fairly long term low carber myself. (I fell off the wagon for a while, but I have been back on since this summer and my health has improved greatly as a result). I love looking at other peoples recipe adaptations.
Just wanted to say that I purchased my vital wheat gluten from this seller on ebay.
http://stores.ebay.co.uk/Bakery-and-Fine-Deli-Supplies?_rdc=1

sweetserendipity

Sunny, I've been thinking of making the cauli pizza - I've only made it once before & I remember it being tasty. I also remember it sticking to the baking tray & making a right mess which is why I haven't made it since!! I have the non-stick silicon sheets now so hopefully that shouldn't be a problem. What are you going to put on top - tomato base (particularly) & toppings??

Thank you so much for the swede tip :T I lurve swede but find it so hard to prepare. Think I might buy one this week :drool:

beanrua, lol at the out-of-date pork scratchings!! Make sure you watch your teeth on them as they can be well 'ard!! :rotfl:

newleaf, thanks for the wheat gluten link

aliasojo

Whooooooo...hi sweet! Just spotted your name popping up on the new posts link.

Long time no see (I just don't get on with FB :rotfl:).

If you're all coming back I might go on a diet again. Where's Maz?

nuttybabe

Hiya

Been a bit of a lurker on here.

I have made the cauli pizza. It was lovely. But I dont have a microwave (the receipe i have is for a microwave) so cooked it under the grill. Seemed to work ok. I put on a very thin layer of tom puree and had mainly meat as toppings, olives and have had avacado on pizza before. sounds weird i know but it was nice.

So far the only pork scratchings I have found that I like are the ones in HB but I did notice a butcher in town having a pot of them so might have to try them next time I go.

scottishf

Sunnyday wrote: »

Hi Scottishf :wave:

I used this one http://www.food.com/recipe/best-low-carb-bread-bread-machine-102631 I only use 1 tablespoon of splenda though as i find its sweet tasting otherwise.

The vital wheat gluten is difficult to find but i ordered mine from a site called honest to goodness but i`ve just checked and the site is down atm. I bought the measuring cups to make it as the metric conversion just didn`t work at all. It makes a very soft light loaf and its easier to slice when its partially frozen. I`m eating so much better since i made it and i don`t feel like i`m going without anything as i can just grab a sandwich when i need to.

I`ve just found a recipe that i fancy trying when i get chance *drools* its here http://www.cafenilson.com/2009/04/low-carb-almost-sugarless-low-carb-italian-sponge-cake/ looks really nice

Well i`ve eaten almost the same as yesterday with the addition of half a bar of choccy - naughty choccy as in milk instead of dark but in my defence it did have almonds in:D I`m also having a couple of voddies as i don`t have to be up until 6 in the morning so a nice lie in

DH has just eaten a pizza that i bought him for a treat, i think that i`ll make the cauli base pizza one day next week as i fancy it for a change.

I`ve just made the base for lc cottage pie for tomorrow so all i have to do is top it with swede. I cooked the beef mince with a tiny bit of onion and some barbecue seasoning and its cooling in small pie dishes atm. I`m eating a lot more swede since i learned the microwave trick, i love it but hate peeling and chopping it. Just in case anyone is wondering you rinse it and put it whole on a microwaveable plate, !!!!! it all over with a fork and microwave it on high for 20 to 25 mins. When its done stand for a couple of mins and chop off the top and then scoop out the middle. Its already mashed and you just need to add black pepper and lashings of butter

Happy dieting peeps!:D

SD

Ahh I didnt realise these lc bread recipes were meant for bread makers LOL I think thats maybe where that I went wrong.....can anyone recommend a cheap bread maker ?

Sunnyday

newleaf wrote: »

Pardon me for butting in, I've been lurking on this thread for a while since I stumbled across it
I'm a fairly long term low carber myself. (I fell off the wagon for a while, but I have been back on since this summer and my health has improved greatly as a result). I love looking at other peoples recipe adaptations.
Just wanted to say that I purchased my vital wheat gluten from this seller on ebay.
http://stores.ebay.co.uk/Bakery-and-Fine-Deli-Supplies?_rdc=1

Thanks for posting that newleaf, when the store reopens i`ll have a nosy. It seems so expensive in the few places that do sell it. It will be nice to have a backup supplier

sweetserendipity wrote: »

Sunny, I've been thinking of making the cauli pizza - I've only made it once before & I remember it being tasty. I also remember it sticking to the baking tray & making a right mess which is why I haven't made it since!! I have the non-stick silicon sheets now so hopefully that shouldn't be a problem. What are you going to put on top - tomato base (particularly) & toppings??

I think that i`m a bit of a piggy when it comes to pizza toppings and try to cram everything on them I usually spread the thinnest layer of tomato puree on and then add a good sprinkle of oregano then a thick layer of cheese, after that its ham, salami, chillies, onions, peppers, lts of black pepper and then more cheese:D I like red hot spicy pizzas too so often put flaked chillies on as well as slices lol. I know what you mean about the base sticking, these days i make it in the remoska and that seems to have solved the problem.

aliasojo wrote: »

Whooooooo...hi sweet! Just spotted your name popping up on the new posts link.

Long time no see (I just don't get on with FB :rotfl:).

If you're all coming back I might go on a diet again. Where's Maz?

C`mon then - we`re a waiting I posted a couple of pages back that you and Mazzers should come back
FB is a pain isn`t it - i just never seem to catch up with anyone and its a shame as we all became good pals on here.

SD

Sunnyday

scottishf wrote: »

Ahh I didnt realise these lc bread recipes were meant for bread makers LOL I think thats maybe where that I went wrong.....can anyone recommend a cheap bread maker ?

I don`t see why it wouldn`t work in the oven really, i know that breaking the dough up into rolls doesn`t work as i`ve tried it and it won`t rise again once its been seperated. As long as its left to prove in a warm place in one piece it should be ok. I was a bit surprised that it only takes the rapid setting in the bm, it feels weird before its cooked though - almost jelly like lol

SD