Low Carb Diabetic Diet

Question: ” If a recipe requires 1 teaspoon of bicarbonate of soda and 1 teaspoon of baking powder, can I omit the bicarbonate of soda and double the amount of baking powder?”

Answer: Baking powder and bicarbonate of soda are both rasing agents. Baking powders are usually a mixture of bicarbonate of soda and another acidic compound like cream of tartar. Bicarbonate of soda is a natural alkaline product which will react with the acids in ingredients such as sour milk, yogurt, cream of tartar, chocolate and fruits to leaven or raise batters and dough.

Some recipes call for both baking powder and bicarbonate of soda to ensure that there are enough acids for the leavening action. On the other hand, bicarbonate of soda may be necessary for neutralizing the acid ingredients in a recipe to give a tender crumb, while the main leavening action is left to the baking powder Therefore, depending on the recipe, I would recommend using both baking powder and bicarbonate of soda to get the best results.

A recipe that require bicarbonate soda.

Have you ever seemed to be getting your choux pastry not right? It always turns out hard or soggy on the outside but not cooked on the inside?
Here is the tips:

Like other pastries, the choux or cream puff pastry requires some attention to detail in order to achieve a feather-light crust with a hollow cavity. Success depends on using the right proportion of ingredients and precise measurements.
The milk or water and butter have to be brought just to boiling point, immediately added to the dry ingredients, then mixed in quickly to partially cook the flour.  If beaten too slowly, the pastry can become dry; if over-beaten and overcooked, it will fail to puff.  When the dough is slightly cooked, add the eggs one spoonful at a time, beating vigorously.
The dough must be able to hold its shape (a small amount will stand up if scooped up on the end of the spoon).
Use the dough at once. Pipe out desired shapes onto trays lined with greaseproof paper.  For a softer crust, you can lightly sprinkle drops of water onto the pastry.

Bake in a preheated 190°C oven. Do not remove from the oven until pastry is golden and quite firm to the touch.

A recipe on meringue shells.

More low carb recipes for diabetics.

Have you ever has this experiences?:

- Your cashew nuts, almonds and macadamia nuts never turn out right?

- Your nuts just don’t turn right on whether you use a conventional oven or microwave oven?

- Some always get burnt?

- You have tried washing the nuts with salt water before roasting, adding salt after roasting, and even frying them in a nonstick wok, but still don’t work?

- And you know you can’t go on failing as these nuts are so expensive?

Here is the solution:
- Preheat oven to 190°C.

- Spread the nuts in a single layer in a shallow pan and then roast them for 10-15 minutes, depending on their size. Shake and turn them a couple of times during roasting. Nuts burn very easily as they contain a lot of oil, so watch them carefully. Alternatively, you can pan roast them in a dry wok over low heat until golden brown. You can
also use a microwave:  spread the nuts out on a plate; cook for 4-5 minutes, stirring two or three times during cooking to roast evenly.

Other tips on cooking vegetables.

Low Carb Diabetic Recipes.

Butter icing is basically butter and icing sugar, but you can also add milk, sugar syrup, fruit juice or cream. You should come up with an icing that is smooth, spreadable and firm enough for decoration. If the end result is too soft for piping, you can either reduce the quantity of butter or beat in more icing sugar.
To cover and decorate a cake with icing, you must first spread a thin layer of icing sugar all over the cake. Spoon about one-third of the icing on top and spread out evenly. Then, using a ruler or palette knife longer then the width of the cake, draw the icing at an angle of 30° across the top of the cake without applying pressure.

Trim the edges and remove surplus. Spoon a further third around sides evenly. Then, using an icing scraper or palette knife, smooth and flatten the sides. It will be easier if you have a rotating plate. Hold the palette knife upright at an angle of 450 on the side of the cake and, as you draw it towards you, rotate the plate with your other hand.

Here is a recipe on creamy white frosting.

More low carb recipe.

“I have a problem with making tarts. When i rolled out the left over pastry and cut it for a second time, it shrinks white baking.  The first batch does not shrink. Why is this? ”

Many people face this problem when handling shortcrust pastry. The success of the pastry depends on working quickly and keeping all ingredients cool. Stamp out the pastry as closely as possible the first time so that very little is left over. Lightly gather the leftover bits and place them between 2 sheets of plastic wrap. Roll out as lightly as possible to avoid stretching the dough.

Get an easy flaky pastry recipe today!

More low carb recipe for diabetics.

Ice-creams, sorbets and ices, refreshing cool, light and delicious, are ideal as desserts. And homemade ones, from the simplest to the most  sophisticated, can be as good as the commercial products. They are also economical and surprisingly very quick and easy to make.

There are basically two types of ice-cream. One is made with a custard base using egg yolks or cornflour as a thickening agent and the other using thickening agent or heavy cream. The cream thickens the ice-cream during the freezing process. Sorbets and ices are made of wine, fruit juices, water and sugar. They have a grainier texture than ice-creams.

Ice -cream and sorbet can be made in a freezer at the coldest setting. Fast-freezing not only saves time but also makes for better-textured ice-ms. Always remember to return temperature settings to normal afterwards. It is also important to chill all utensils, mixing bowls, containers and trays.

Low Carb Diabetic Diet

What could be nicer for breakfast than a basketful of warm muffins with generous servings of butter, jam or honey?  Or, for a light lunch, muffins are delicious with a bowl of vegetable soup.  Served in attractive paper cases muffins are also impressive for afternoon tea.
Muffins are fast and easy to make. All you have to do is mix the dr ingredients with the liquid ingredients,  drop the batter into well-greased muffin tins and pop the whole lot into the oven for 20-25 minutes.  Speed,  is the key to achieving light muffins: mix the ingredients quickly and bake, the muffins immediately in a preheated oven.

If you like, you can decorate the surface of your muffins: use a cube of canned fruit sprinkled with sugar, a blob of coarse sugar sprinkled with fruit juice  or a teaspoon of peanut butter,  jam or chocolate spread. I find it a good way of using up leftovers in the many jars that clutter up the refrigerator. You can also sprinkle on some toasted sesame seeds, black poppy seeds, desiccated coconut or finely chopped nuts.

Muffins are best eaten the day they are made or, better yet, when they are still warm. But they also keep well in the freezer in airtight containers; to reheat them, just wrap them in foil and pop them into a hot oven for five to ten minutes.

Try a muffin with low carb recipe now.

Other low carb recipes.

The hamburger is an American all-time favorite fast food.

The hamburger actually originated in Germany, apparently when merchants of the prot of Hamburg acquired a taste for scraped raw beef. This eventually lef to cooked meat cakes which were then named after the city.

It may be convenient to walk in =to one of the numerous fast-food outlest for a hanburger or even buy a ready-made one from a department store, but it really is require is quite simple to prepare from scartch this self-contained meal.

Buy good quality minced beef or, better yet, choose the cut of meat you want and have it minced at the shop. Try to avoid excessive amounts of fats or tendons.

Hamburgers can be grilled or shallow-fried. For frying, use a lightly greased nonstick pan (very lean meat will require a little more butter or oil). The pan must be well heated to cook the hamburger quickly. Fry each side for about two or three minutes, depending on the thickness.

To store raw hamburgers, first freeze them well on open trays. Then pack them in wax paper and store them in airtight containers.

Low Carb Diabetic Diet

You will need 600 g hight proten flour, 1 tsp saltm adn approximately 1 3/4 cups water. Put flour into a large bowl. Dissolve salt in water. Add to flour and form into a stiff dough. Leave to rest for at least 30 minutes.

Fill a large bowl with water and “wash” dough by kneading and pressing until dough is spongy. Repeat procedure with clean water until the water is as clear as after washing rice.

Leave dough to rest for 15-20 minutes. Drain.

Pinch off salt marble-sized pieces of dough and drop into hot oil. Deep fry until golden brown and drain.

You can see these gluten balls in vegetable stir-fries.

Low carb diabetic diet.

In a bowl combine 3 medium tomatoes, cut into eigths; 1 medium cucumber, thinly sliced; 1 medium green pepper, coarsely chopped; 2 small onions, sliced and separated into rings; and 3 tablespoons snipped parsley.

For dressing, in scre-top jar combine 1/4 cup salad oil; 2 tablespoons lemon juice; 1 tablespoon white wine vinegar;n1 teaspoon salt; and a few drops bottled hot pepper sauce. Cover and  shake well. Pour the dressing over the tomato mixture. Toss lightly to coat vegetables. Cover and chill for 2 t0 3 hours, stirring occasionally. Serve with plain croutons, if desired. Makes 4 to 6 servings.

Low Carb Diabetic Recipes.