Food & Dining Best low carb recipes

Discussion in 'Living Room' started by Simon Hampel, 7th Jun, 2017.

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  1. trinity168

    trinity168 Well-Known Member

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    upload_2017-6-12_21-23-28.png

    I read through a bit of the first link, says GMO which I am not particularly fond of. There is a lot of processing involved to produce it.

    At one point we started using Rice Bran oil. But decided to just switch to Coconut Oil.
     
    trinity168, 12th Jun, 2017
    #101
  2. Simon Hampel

    Simon Hampel Founder Staff Member

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    Exactly which Coconut oil do you use?
     
    Simon Hampel, 12th Jun, 2017
    #102
  3. Martin73

    Martin73 Well-Known Member

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    Martin73, 13th Jun, 2017
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  4. skater

    skater Well-Known Member

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    @Simon Hampel, I made your Chocolate Mousse last night, but reduced the ingredients by a third. I used some left over chocolate that I already had, which was around half 85% & half 78%, and changed the full cream milk to almond milk. When melting the chocolate, it had a bit of a lumpy consistency, which didn't really go away. I was wondering if that was just my bad cooking, or the reaction to adding the almond milk instead of full cream. Almond milk looks curdled if you add it to coffee, although apparently it tastes OK, or so I've been told by those who have used it.

    Anyway, it tasted nice. A little bitter, but I liked that too. It got quite firm very quickly when refrigerated. I was thinking that it was quite rich & may be better with double all the ingredients except the chocolate, which would take a bit of the edge off of the bitterness, especially as I'd like to try it with the 90% cocoa.
     
    skater, 13th Jun, 2017
    #104
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  5. Simon Hampel

    Simon Hampel Founder Staff Member

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    Simon Hampel, 13th Jun, 2017
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  6. skater

    skater Well-Known Member

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    Now I had to check my coconut oil. Sheesh, I thought they'd all be the same! Silly me. I have liquid, which I like as it's easy to just pour, when cooking, but I've also got a solid one, which is unrefined, cold pressed, virgin coconut oil. I guess that's an 8, so will be leaving the liquid one off the shopping list in future.
     
    skater, 13th Jun, 2017
    #106
  7. trinity168

    trinity168 Well-Known Member

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    trinity168, 13th Jun, 2017
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  8. skater

    skater Well-Known Member

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    So.....I just made up another batch with the 90% cocoa Lindt. I melted the chocolate, without the milk, then slowly added a small amount to it. There was an immediate reaction & it went very thick & lumpy....so don't use almond milk! The end result was nicer than the first batch. Not so lumpy & not so bitter. All up I used just one block of chocolate, 400mls thickened cream & 2 eggs. Using the 90% cocoa cuts the carbs by a huge amount. There's only 12.5gms of carbs in the whole block.
     
    skater, 14th Jun, 2017
    #108
  9. Simon Hampel

    Simon Hampel Founder Staff Member

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    Given I'm actually quite enjoying the 2x 85% plus 1x 69% mousse I made on the weekend (despite the bitter aftertaste), I think I might have to try some 90% mousse next - I do find the flavour quite different to the 85%.

    I'm not sure we even need the milk given the amount of cream being added? I may try next time to simply melt the chocolate and then mix in the egg yolks and see how that goes. It may be that the fat content of the darker chocolate doesn't allow it to melt/mix smoothly without some extra liquid from the milk. If it doesn't work without milk, I may try adding some of the pure cream instead.

    I guess I could also try just putting 2 blocks of 90% chocolate in with the full 600ml of cream - that would have a significant impact on the overall carb content and the extra cream would help dilute the strong flavour somewhat.

    I try not to make more than one batch every 2 weeks, so will have to wait until end of next week before my next experiment.

    According to my "Mousse Carbs" spreadsheet (yes, I have one!), leaving out the milk and using only 2 blocks of 90% chocolate would reduce the total carbs in the entire batch to only 45.7g (less than half my current recipe!), and if you got 8 serves out of it, there would be 5.7g of carbs per serve or 4.6g each from 10 serves.
     
    Simon Hampel, 14th Jun, 2017
    #109
  10. D.T.

    D.T. Specialist Property Manager Business Member

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    Whats the secret to getting mousse the right consistency?
     
    D.T., 14th Jun, 2017
    #110
  11. Simon Hampel

    Simon Hampel Founder Staff Member

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    Practice :p

    The first couple of times I did it - it was a bit more pudding-like than mousse-like.

    It's a combination of making sure the egg whites are beaten until they are really stiff, but then being really gentle when folding them into the melted chocolate so you don't lose the air out of them.

    Similarly, the cream should be really well whipped (but not churned to butter!) and again, carefully folded into the chocolate to retain as much of the air as possible.

    I use a whisk rather than a spoon to mix it.

    Also - don't overcook the chocolate - make sure the water does not boil and you should remove the chocolate from the heat while there are still some small lumps of unmelted chocolate left and continue to stir until they are all melted from the residual warmth.

    I over did the chocolate one time and it turned gritty and ruined the texture of the mousse.
     
    Simon Hampel, 14th Jun, 2017
    #111
  12. legallyblonde

    legallyblonde Well-Known Member

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    Thank you so much for this thread Simon! It is really inspirational! I have thrown myself into research and I am really looking forward to starting LCHF very soon! I hate food waste, so need to finish a few potatoes, red lentils and some bean mixes before I get stuck into gear! I finished off my bread this morning! Getting really organised to make the full transition very soon! Just getting inspired at the moment! I love the recipe thread!
     
    legallyblonde, 14th Jun, 2017
    #112
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  13. skater

    skater Well-Known Member

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    Well, in my defence, my two batches were the equivalent of one of yours. :p

    The 90% melted really well. I had no troubles until I tried to add the almond milk, and I reckon you could do the whole batch with just one & half blocks, not two, because that's pretty much what I just did & the flavour was good.
     
    skater, 14th Jun, 2017
    #113
  14. skater

    skater Well-Known Member

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    In both of my batches, I had to mix the egg whites and the cream, pretty hard to mix it, but in saying that, the chocolate mix was very thick and chunky. Next batch I won't put the almond milk in, so I'm hoping for better results.
     
    skater, 14th Jun, 2017
    #114
  15. Perthguy

    Perthguy Well-Known Member

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    I am surprised for low carb recipes, no one has mentioned Frittata.

    I like to make this with a bit of garlic and curry powder for extra flavour. For mine, I pretty much fry up a pack of frozen veg, like this: Coles Online with garlic, salt and curry power. Then pour in eggs and cook. Top with cheese and bake. Mine is higher in carbs then @Simon Hampel would want because of the carrots but these can be removed and replaced with spinach or just cauliflower and broccoli would be yum.

    Making a Frittata is Easy!
     
    Perthguy, 14th Jun, 2017
    #115
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  16. Perthguy

    Perthguy Well-Known Member

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    My other favourite is mushroom omelette.

    I fry up mushrooms in garlic, butter and salt. Set aside. In the same pan, pour in the beaten egg mix. Flip and add the mushrooms and grated cheese to one side. Flip one half over the mushroom filling and leave till the cheese is melted enough then eat.

    Similar to this: Mushroom omelette
     
    Perthguy, 14th Jun, 2017
    #116
  17. Gockie

    Gockie Life is good ☺️ Premium Member

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    Thanks @Perthguy for the frittata and omelette ideas. I'm a very lazy cook, and following stacks of complicated instructions with lots of steps are not my thing so whatever I do will be relatively simple.

    Now that I'm off the cruise ship I have to start cooking and making my dinners again...
     
    Gockie, 15th Jun, 2017
    #117
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  18. Perthguy

    Perthguy Well-Known Member

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    Perthguy, 16th Jun, 2017
    #118
  19. Simon Hampel

    Simon Hampel Founder Staff Member

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    Cauli is always great. It's not super low carb - but it's packed full of nutrients and so versatile - so it's very much the go-to vegetable for low carb diets.

    The caramelised balsamic vinegar has a lot of carbs in it (probably more than 50g of carbs per 100g) - but 2 tablespoons shouldn't be too bad.

    My only concern with that recipe is that it's likely not going to have enough fat content to keep you satisfied. But otherwise, it sounds nice.
     
    Simon Hampel, 16th Jun, 2017
    #119
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  20. Kesse

    Kesse Well-Known Member

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    Kesse, 16th Jun, 2017
    #120
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