Monday, September 14, 2009

Low Carb Lemon & Sage Ice Cream (Egg Free)

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)

Monday, August 10, 2009

Low Carb Lemon Curd

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

Some recipe ideas that you can use the lemon curd for:

Lemon Coconut Slice

Plus another one from one of our members that doesn't have a picture:

Chocholate tarts filled with lemon curd

Enjoy :)

Saturday, January 31, 2009

The forum is back online!

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 :)

Tuesday, January 27, 2009

Low Carb Chocolate Swirl Cheesecake

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.

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