The Devil’s food cake has a rich and dense moist texture, and is usually a triple layer sandwich cake with fudge and buttercream icing. A high sugar nightmare of tasty tasty death… Where did “Devil’s Food” come from? Origin stories… There are two possible origin stories. The most plausible of which seems to be that […]
Ann Rigby-Jones came up with this delightful Oopsie swiss roll recipe in the LCUK facebook group and it’s really too good not to share with the world! (Full permission given of course!) Ingredients 3 large eggs, separated 100g Cream Cheese 3 tbsp Sugar Substitute 0.5 tbsp Psyllium husk powder 1 tsp Baking powder 300ml Double cream, whipped 30g Raspberries, Frozen
Black Forest Oopsie Swiss Roll Read More »
A follow up post to Crap in = Crap out written over on my general life-coaching website, all about low-carbing, and about the practicalities around making good nutritional choices! Enjoy. Source: Choosing the best nutrition | Nikola Howard Following on from the thoughts in my previous post “Crap in = Crap out“, I wanted to
Choosing the best nutrition | Nikola Howard Read More »
I wrote this over on my general life-coaching website, but it’s all about low-carbing! Enjoy. Source: Eating well – Preparing a good steak | Nikola Howard How I cook steak: When your ingredients are good, cooking them well is only respectful to the animal. I’ve found a method that gives me never fail excellent results
Eating well – Preparing a good steak | Nikola Howard Read More »
Gluten is “Wheat Protein.” It is what gives dough its elasticity. Low-carb baking recipes use soya flour, whey powder and ground nuts as their main “flour” ingredients, and none of these have any Gluten in them. Hence, breads do not rise as like when strong bread flour is used, pastry is damn near impossible (I
Vital Wheat Gluten Read More »
Article Originally Submitted 2003 Carrying on from last time, here is the converse recipe for a really fresh beef roast. This garnish is taken straight from “The Accomplisht Cooke” by Robert May, a book that was First Published in 1660. I have a faximile copy of it, and it is full of good, wholesome “receipts”.
Article Originally Submitted 2003 In “Days of Yore” when meat was not kept in such refrigerated conditions as now, Spices were used to disguise the taste of the more “mature” joints. One of my hobbies is Historical re-enactment, of the English Civil War period, 1642-1649. At that stage in English Culinary History, Chilli had not
Ingredients 500g minced beef 1/2 chopped onion 3 slices bacon, fried and chopped 3 eggs 120ml mayonnaise 60ml Double cream 60ml water 230g Grated cheese (I used a mixture of cheddar and mozzarella) Salt and pepper to taste Garlic powder to taste (optional) Method Preheat oven to a moderate temperature (GM4, 180°C, 350°F) Brown the
Cheeseybaconburger “Quiche” Read More »
This recipe is based on “Gabi’s World Famous bread”, found here on LowCarbLuxury.com.
I played with it quite a bit, as it has soy flour and wheat bran in it ( I have some concerns about these ingredients ) and as is, for a bread it is really sweet ( I have to conclude that this is because “The American Palate” TM has been educated into being sugar crazed by their processed food industry.)
So I made some substitutions and (I think) made it better. Below are both cup measures and by weight but I do not give you a carb count. There are just too many variables in this recipe for me to accurately do that.
However, based on the below, it works out around 55-60g per hand-made loaf and 110-130g in the Bread Machine loaf. It really depends very much on your brand of Gluten, and which nut flour you use.
As near to “Real Bread” as a low-carber can get! Read More »