LC Cooking and baking

[Professor-Yaffle]

The last few weeks I have been venturing into the world of keto baking, inspired by several other HU users. This is my successful courgette bread. I made some very nice sandwiches with it last weekend. It has 1g carb per slice and it was a very simple recipe. Next to it is my unsuccessful "cloud" bread - not impressed at all with this one I'm afraid.... it might be down to my slap dash measuring though. Not sure if anyone else had had success with the "cloud" bread and can tell me what I'm doing wrong?

Thought we could use this thread to share low carb recipes, general food photos, cooking ideas..... and cookery disasters.

[FinneUK]

The bread looks really good. Could you share the recipe? I had a few disasters and haven't done much recently.

[Professor-Yaffle in reply to FinneUK]

dietdoctor.com/recipes/low-...

I was inspired to make it by iwilldoit222 , her husband is an excellent keto baker. I copy what he makes.

I just tried the failed cloud breads - they would make nice blinis for a bit of cream cheese and smoked salmon. More like pancakes than bread. Anyway I will still eat two tomorrow with some BLT between them.

[Subtle_badger in reply to Professor-Yaffle]

Oh, that was the other thing I forgot to mention. I haven't made cloud bread. That was because I looked at the recipe and decided I didn't like bread that much (too much work) and then I read reviews that said it wasn't much chop.

I mean, who wants cloud bread? Bread should be a hardy thing, soaking up olive oil and tomato juice from your bruschetta. I wouldn't pick something called cloud bread even if I was fully carb eating. If I am eating bread, I want ciabatta.

Oh! I miss ciabatta 😳

[Professor-Yaffle in reply to Subtle_badger]

Yeah, I agree. I made the "cloud" bread into a BLT for brunch. It was pretty disappointing. Even with a few minutes in a hot oven the bread didn't crispy up, it browned but was still very floppy.

"Cloud" BLT

[Shield-Maiden in reply to Professor-Yaffle]

That looks delicious though Prof!! 😋

[Professor-Yaffle in reply to Shield-Maiden]

Thanks SM 😊

[Subtle_badger]

Thank you, prof. When I saw your beautiful photo of the zucchini (yeah, it's zucchini - sue me!) bread, I wanted to suggest you start a fresh discussion with it, so we could all find the recipe.

Thanks for doing that.

[Professor-Yaffle in reply to Subtle_badger]

I was very impressed with it TBH. It was quite hard work squeezing all the water out the "zucchini" though. 😊

[MTCee in reply to Professor-Yaffle]

Yes it’s quite a workout squeezing those courgettes dry isn’t it 😂 although the resulting bread is worth it. I’ve sliced some up and put it in the freezer to see how it deals with freezing.

I’ve also just made some flatbread wraps using similar ingredients to the bread. I just roll out the mixture into flat rectangles on baking trays using silicon liners and bake it for half an hour at 180. Then slice the rectangles into strips and keep in the fridge. I had some with tuna mayonnaise yesterday and some with egg mayonnaise today.

Recipe

3 large carrots, or two large courgettes or a mixture of the two, finely grated and as much water squeezed out as possible

2 beaten eggs

2 heaped tablespoons of ground almonds

3 to 4 ounces of cheddar cheese, grated

2 tsps psyllium husk powder

1 tsp poppy seeds

Salt and pepper

[Professor-Yaffle in reply to MTCee]

It really is hard work! I was so determined to not have a soggy loaf that I actually split the tea-towel I was squeezing them in.

Great idea with the wraps! I might give it a go next time I do a greek style roast lamb - that's always lovely in a wrap with some tzatziki.

[happytulip in reply to Professor-Yaffle]

Would squeezing all the juice out of the courgettes be to difficult for someone with painful hands from arthritis do you think? I can squeeze one lemon but that's about my limit.

[Subtle_badger in reply to happytulip]

You could try sprinkling salt on it and leaving it to drain in a sieve. Salt draws fluid out.

[Professor-Yaffle in reply to happytulip]

Maybe. But Subtle_Badgers idea below is a good one.

Also the loaf may work out fine with slightly more moisture. It's cooked for a long time on a lowish temperature so good for drying it out.

[Professor-Yaffle]

Rainy bbq….

Lamb shoulder on the bbq

[Professor-Yaffle]

This weekends LC cooking endeavours;

Tomorrow night I'm cooking butter chicken, saag panner and an aubergine curry and I'm also making some coconut flatbreads in the place of naan.

I'm doing a keto dessert too but I'm going to post that in Subtle_badger's trigger warning thread as I don't consider it partially low carb to be honest.... Going to try to make the portions very small.

I also made some fresh basil pesto this morning to have with salmon this evening. Turned out pretty nice.

What's everyone else cooking/eating?

[Subtle_badger in reply to Professor-Yaffle]

I will be over for dinner, that sounds delish 😋

I'm making buffalo chicken wings for dinner with blue cheese mayonnaise

[Professor-Yaffle in reply to Subtle_badger]

Blue cheese mayo is my idea of heaven. I like it with slow roasted pork belly strips. The wings of the chicken are the best bit IMO! I'm using thighs in my curry tomorrow, I marinaded them this morning. Removed the bones which I'm going to use for a little stock to start the curry sauce off.

I just tried Stevia for the first time - it's blow your head off sweet no?

🤞there's no anthrax in the batch mine is from.

[Subtle_badger in reply to Professor-Yaffle]

I've never had blue cheese mayo before. It's quite yummy. I will add it to my repertoire.

I've never tried stevia. I gather it's 1000s of times sweeter than sugar.

Did you mean ricin? 🤔

[Professor-Yaffle in reply to Subtle_badger]

Yes, ricin. Getting my lethal substances confused again 😂

[Subtle_badger in reply to Subtle_badger]

😋

Buffalo wings

[Professor-Yaffle in reply to Subtle_badger]

Looks very nice 😍

[TheJazzSinger]

Hello everyone, I've tried the cloud bread and as you said in a previous post, ok as a blini with cream cheese. Low carb bread is really difficult to make satisfactorily and until this week, I hadn't really found anything I liked. I have just tried a low carb bread mix from 'Carb Curb' carburb.co.uk. It's made with linseed, chia seed, sugar (small amount), yeast, salt, xanthan gum. You just add 2 eggs, some melted butter and water. Per slice (26g) it's 72 kcal, protein 8.87g, carbohydrate 0.30 of which sugars 0.16g, fat 3.42g of which saturates 1.07g, fibre 2.60g, salt 0.30g of which sodium 0.12. Lots of omega 3 in there so quite healthy. It takes a bit of mixing and has to prove for an hour at 60C but I'm quite impressed. I've never eaten a lot of bread anyway. You're never going to find a perfect substitute. Bread is bread and there's no substitute for a freshly-made warm French stick with butter! It's not hugely expensive and delivery was free so it's a win from me! Others may think differently.

[Professor-Yaffle in reply to TheJazzSinger]

Thanks for this TheJazzSinger.

These are good enough macros for me especially for something I won't eat everyday. I'm ordering today!

I must say I am very pleased with the idea of a bread that needs to prove and has yeast in it. I miss proving HM bread and I miss the smell of yeast.

I will let you know how it goes but thanks again for posting here.

Let me know if you freeze any and find whether or not it freezes and defrosts ok. It looks like it would toast well. ....