Hey guys :)
I was just here removing some old links to an old gallery that we used to use and thought I'd do a quick update.
I have not posted here in a long time, I always found it a bit awkward because I felt like I was just repeating myself from the forums anyway which for me felt fake. I find the forums take up most of my spare time and well usually more then that, so I will probably close this blog down.
My main reason for having the blog was because I liked interacting with other low carbers from different countries but I don't really have the time to look at blogs and other forums anymore, due to personal reasons.
A lot has changed with the forums, they look a lot more different then they used to and I changed the logo (with my sons help) to match. I think it looks more polished.
Also, due to upgrading the forum software, we have a lot more features (including blogs and cms) so I find it's a lot easier to find articles outside of the actual forum and it meant I was able to tidy up the research section. You can now view by category, rather then scroll through previous categories before you get to what you need.
I finally categorised the recipe section in the forums which makes it a lot easier to find old low carb recipes, something I should've done a long time ago. I also made the diary section private, so as to prevent google and other search engines and bots from crawling peoples diaries. Of course the downside to that is google then got the poops because it can no longer access the diaries, I hope it gets over that soon, its been several months already!
Another thing for those in America that might be curious, I added some carb counts for fresh foods that uses Australian nutritional information as our food standards measure the actual carbohydrate count of foods rather then measure by difference like the USDA do. The link to them is in the navigational bar under the logo so very easy to find.
That's about it really, I started work on upgrading last year so its been a while now, I have a few tweaks to do but the majority of it is done.
[EDIT]Urghh, it would appear that I have forgotten how to use blogger, sorry for the bad formatting!
Wednesday, October 09, 2013
Hey guys :)
Tuesday, February 16, 2010
Sorry I have been so quiet.
I posted this the other day and thought you guys might like this as well for Easter, it is very yummy. This is a low carb version of a Jamie Oliver recipe, you can read about what I changed here: Low Carb Chilli Nut Chocolate
Low Carb Chilli Nut Chocolate
300g (10.6 oz) Lindt 85%, broken into smallish pieces
300g (10.6 oz) raw mixed nuts (I chose almonds, hazelnut(remove skins after roasting), pecan and pistachio)
1 Heaped TBL sunflower or pumpkin seeds
A little sweetener to taste (I use a mix of erythritol and stevia)
pinch of salt
1/2 red chilli, seeds removed and finely diced
Melt lindt over hot water, stir in sweetener and salt.
Roast nuts and seeds in oven, just before ready add the chilli. Jamie says to add the chilli at the start but it roasts too quickly and burns.
Chop nuts, add about 2/3 of the nut, seed and chilli mixture into the chocolate and pour into a corningware type baking dish or a tray lined with baking paper (not quite roasting tray length), sprinkle remaining nut mixture over the top and press lightly. Set in fridge. Once set, stab gently with a sharp knife to form a bunch of jagged bite size peices.
Very yum, we all love it. I used one of my own chillis this time and it was quite hot compared to when I use the long red chillis from the supermarket or fruit and veg.
It is a little similar to the Low Carb Chocolate and Hazelnut Higgedly Piggedlys without a base.
Monday, September 14, 2009
I was about to give this recipe to Nicky in the comments section and thought I should add here in case anyone else in interested, this recipe does not require an ice cream maker.
This is a recipe I posted on the forum a couple of weeks ago, it is quite yum and I found it got better each time I had it. I also made a choc chip version using lindt and just replaced the lemon juice with a dash of milk just incase I needed it for consistency. This turned out good also and everyone loved it but I found the bits of frozen lindt left an aftertaste at the end. Next time I might try just a choccy ice cream. If anyone has a play please share: Low Carb Lemon & Sage Ice Cream (Egg Free)
Low Carb Lemon & Sage Ice Cream (Egg Free)
Juice and rind from 1 lemon
2/3 cup sweetener (I used 1/2 xylitol and 16 splenda tablets ground finely)
1 tsp sage leaves, chopped finely (I used 4 leaves)
Place cream, lemon rind and sage in heavy based saucepan and slowly bring to boil, allow to cool and infuse flavours.
Whisk the lemon juice and sweetener with a tablespoon of the hot cream until sweetener is dissolved. Add cream mixture and whisk really well. Cover and chuck in freezer for 1 hour.
Remove from freezer and give ice cream a really good whisk and return to freezer for 2 hours. Remove from freezer and give it another really good whisk then place in a freezing container with airtight lid (I just used one of those pyrex dishes with silicone lid), seal and put back in freezer until firm.
Monday, August 10, 2009
Hey there :)
Sorry for being so slack, I never know what to post as I feel I am just repeating things that I post on the forum. I guess there's quite a few that check here that wouldn't otherwise check on the forum, whom might benefit from a recipe or a post here that they may otherwise not see.
Anyway I love lemons, I use them a lot in savoury cooking, but am just starting to use them in sweet foods as well. I have a lemon ice cream recipe that I am hoping to convert during the week. Recently, I made a lemon curd that I just love and thought that perhaps I should share it here. You could interchange the lemon with other flavours, such as passion fruits or berries but I haven't tried myself. I do plan on trying it with passion fruit at some point.
With sweeteners, I am starting to dwindle down on the splenda use and for this I have used a half/half mix of xylitol and splenda tablets. One splenda tablet is the equivalent of 1 teaspoon of granula splenda but with a lot less carbohydrates. I guess, they would be similar to liquid splenda? I have actually started buying some things from the US again, it's amazing how much cheaper it is to buy something from there then it is from here, even the postage is cheaper then ours. I finally bought some erythritol to experiment with as well as an erythritol and stevia mix but I was too chicken to use it in this as I was worried about the erythritol crystalizing as well as how it would go taste in lemon curd. Next time, when I buy some stevia on its own I will try a mix of xylitol and stevia instead, but for now splenda will do. I actually quite like the taste of these two combined.
These measurements are metric but converting metric cups to the US equivalent is pretty easy. An American cup is 237ml whilst a metric cup is 250ml (8 fl oz) which leaves 13ml. A US tablespoon equals 15ml so simply add 1 tablespoon extra per cup. So, for this recipe with the lemon juice, just add an extra half a tablespoon - but really the difference in half a cup is so small I wouldn't worry too much. With the sweeteners, I wouldn't worry as I find it quite sweet anyway so a little less won't matter, the 16 splenda tablets is the equivalent to 1/3 a cup of granular splenda. The second time I made this, I used less sweetener again but because I used thin skinned lemons which are sweeter I still found it very sweet. The first time I used large thick skinned lemons. So a little trial and error I guess but every time I make it I just want to eat it off the spoon regardless, very yummy :)
Oh and this curd which is essentially a custard is made direct in the saucepan so make sure you have everything with you ready and be careful not to let it curdle. This is the recipe I used as my guide so have a read of the method first. At the first sign of a lump lift the saucepan straight off the heat and give it a good whisk before putting it back on the heat.
Low Carb Lemon Curd
Lemon rind from two lemons (mine were medium to large), finely grated
1/2 cup (4 fl oz) lemon juice
3 eggs, lightly beaten
2 egg yolks lightly beaten
115g (4 oz) butter, melted
1/3 cup of xylitol
16 splenda tablets
Grind xylitol and splenda to a fine powder, I use one of those cheaper version of the magic bullets, works well. I chose to do this, because the xylitol is very grainy in texture and I want to make sure it dissolves properly.
Push the eggs and egg yolks through a sieve and place in a heavy based saucepan, add other ingredients and whisk.
Turn on stove to low or medium depending on how game you are and whisk continuously until starts to slightly thicken then stir continuously with a flat bottom wooden spoon making sure to scrape bottom of pan. If you see a slight lump forming take straight off heat and whisk until smooth then place back on heat. Continue until very thick and coats the back of the spoon. I switched from low to medium heat a few times and found this didn't take very long at all. Make sure to have a look at the pictures in the original link to get an idea on how thick it should look.
The author of the recipe suggests to strain the lemon curd through a strainer to ensure a smoother consistency but I found that mine was looking pretty smooth anyway, perhaps because I strained the eggs prior which was a tip I saw elsewhere when I was searching for a recipe to try.
Pour into a sterile jar and place a piece of baking paper (cut to fit shape) with a tab sticking out so you can grab it easy, cover and chill.
I found this very yummy and sweet, I will probably drop back a touch on the sweetener next time, perhaps 1/4 cup xylitol and say 10 splenda tablets and see how that goes.
I forgot to take any pictures when I made it, but the picture above is how it looked today when I was making my tarts (recipe to follow shortly).
I made this again with less sweetener as I said I would. It is still quite sweet. The only difference is the lemons, this time I had small thin skinned lemons, they are obviously sweeter then the bigger ones which makes sense. Still want to eat the stuff off the spoon
Some recipe ideas that you can use the lemon curd for:
Chocholate tarts filled with lemon curd
Saturday, January 31, 2009
Hey Everyone :)
Just wanted to let everyone whom had been clicking on the links to some recipes on my forums such as the chocolate cheesecake brownies that I posted the other day only to receive a web page saying that you're suspended, know that the forum is working again!
It seems a meal replacement product that had been discussed on my forum a while back appeared on a popular current affair program down here and guess who was number 2 in google? Our thread!
Needless to say, at one stage we had over 1500 concurrent guests on my forum and my webhost had a hissy fit and suspended my account. 1500 might not seem like that big a deal compared to some of the popular forums out there but for a non monetised forum like mine on shared hosting, it was!
I have since had a hissy fit ;) and moved us, so now everything is back up and running, make sure to check out those brownies they are very yummy :)
Posted by Sherrie Lc at 2:04 pm
Tuesday, January 27, 2009
Hey there, I have been slack again, sorry :)
Thought I'd share this recipe for Jennifer and anyone else that would like it. It is very good, I have never been a big fan of baked cheesecakes and apart from the low carb pumpkin cheesecake I have always found them too dense and gluggy - alongside the difficulties with them cracking no matter how well you follow the recipe. Then I came across this one and the cooking method seemed to me, to be much more logical, that I decided to give it a try.
This is actually a recipe by Gordon Ramsay which I de-carbed, it is a really great recipe, a couple of people from the forum tried it and loved it, a couple of us served it at Christmas dinner. I have made it a few times now and still has not let me down yet. You can read the discussion on it here plus if you make it please let us know what you think: Low Carb Chocolate Swirl Cheesecake You will find a couple more pictures of how it turned out there as well.
Low Carb Chocolate Swirl Cheesecake
150g/5.3oz Almond meal (I didn't blanch mine this time)
50g/1.8oz Desiccated/finely shredded coconut
60g/2.1oz butter, melted
12 splenda tablets, crushed or 1/4 cup of granular splenda
dash of vanilla
600g/21.2oz Cream Cheese
250g/8.8oz sour Cream
25 splenda tablets, crushed or 1/2 cup splenda granular
1 tsp vanilla extract
75g/2.6oz Lindt 85% dark choc, melted
Butter a 23cm spring form pan and preheat oven to 170C/340F
Combine base ingredients and press into the base of the spring form pan and bake for 15 mins or until golden. Reduce oven temp to 140C/284F
Beat together all of the filling ingredients EXCEPT the chocolate and pour over the base. Tap gently to burst any large air bubbles and swirl the melted chocolate over the top.
Chuck in oven for 30mins and then turn the oven off and leave it alone for a long time, preferably overnight to cool. If you take it out to soon it may crack. When cooled, chill in the fridge.
That's it, how easy is that and it came out perfect!
Nutritional Information for 10 serves:
(only thing not included is the dash of vanilla in base)
Using splenda tablets:
518 calories, 10.9g protein, 50.5g fat, 5g carbs
Using splenda granular:
523 calories, 10.9g protein, 50.5g fat, 6.5g carbs
Now any other sweetener should be fine, I tend to use a lot less sweetener these days so always taste test the batter first in case you need a little more but I find if I keep the sweetness down I am not likely to crave it. You can also reduce the carbs and calories simply by cutting into smaller serves, what I do is just have a piece for my breaky, it keeps me satisfied until lunch at least!
Whilst we are talking cheesecake and chocolate, here is one I added today:
Low Carb Chocolate Cheesecake Brownies
Friday, November 21, 2008
This is the biggest question usually asked on any low carb forum during this time of the year. I don't know about other forums but it never really gets addressed that much in the form of low carb Christmas recipes, usually every body forgets about low carb for the day. One thing I have noticed over the years is that, when fellow lowcarbers go all out on the carby stuff on Christmas day they end up in an all out carb fest which leads to a carby boxing day then the day after that and so on and before you know it, it is News Years Eve, you get the picture. A lot of people tend to get totally derailed with trouble getting back into the swing of things.
Now I don't do low carb completely, I do still treat myself on Christmas day but I try to eat mostly low carb. I find this helps getting straight back into it the next day, particularly because it is usually at my place so there's always plenty of leftovers so the more leftovers that are low carb, the better!
Because of this, I decided that I would have a play with some low carb recipes and thus as promised in a previous post I thought I would share what I have done so far, click on the recipe name to go to the recipe:
Low Carb Buche De Noel (Christmas Yule Log)
Low Carb Pumpkin Cheesecake
And for something savoury:
Low Carb Slow Cooked Roast Lamb with Cranberry Sauce
The last pic doesn't really do it justice, the lamb is really, really yummy:)