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Old 05-13-2010, 08:18 PM   #241
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Old 05-15-2010, 05:22 AM   #242
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Black bean chicken recipe from my A Little Taste of China cookbook......using fresh black beans of course - 1tbsp contains 7.5g of net carbs but the recipe is enough for 3-4 people.

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Old 05-18-2010, 03:31 AM   #243
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Chicken breast stuffed with sundried tomato, toasted pine nuts, camembert cheese, garlic, basil, proscuitto, pan fried then oven baked

Deeeeelicious!

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Old 05-18-2010, 06:00 AM   #244
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This is today's bento: Mini tacos! (OK, so here they look more than mini)

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Old 05-19-2010, 04:48 AM   #245
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wow.Cleo... if u published a LCF magazine...

these fotos would make great centerfolds. U could be the Hugh Heffner of Low Carb. Kudos to all who sent in those fotos. (i hope I don't go blind looking at them) Love & Profits: FLATFERENGHI
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Old 05-19-2010, 06:09 AM   #246
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Old 05-20-2010, 05:52 AM   #247
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Originally Posted by cleochatra View Post
This is today's bento: Mini tacos! (OK, so here they look more than mini)


Cleochatra, Let me know please what type of cheese you made your shells with? I do it with plain cheddar but yours almost looks like this mexican cheese queso? I want to make this tonight, can you come help? LOL
Your dishes are stellar!
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Old 05-20-2010, 06:01 AM   #248
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Thank you so much! i used mozzarella in this. The reason it looks queso is because I added minced red bell, green bell and onion to the dough for the crackers.
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Old 05-22-2010, 07:00 PM   #249
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Linda Sue's Pound Cake made into cupcakes.
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Old 05-23-2010, 06:28 PM   #250
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Your cupcakes look yummy, Melissa. How many carbs are they each?
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Old 05-23-2010, 06:57 PM   #251
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Your cupcakes look yummy, Melissa. How many carbs are they each?
Makes 8 servings

With granular Splenda:
Per Serving: 346 Calories; 31g Fat; 10g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

For 12 servings of the vanilla, per cupcake:
6 g carbs, 2 g fiber, 4 g net carbs.

Chocolate (would be less if you made your own chocolate w/ sf cocoa & fat)
What I used (72% dark chocolate from TJ's), per cupcake:
11 g carbs, 1 g fiber, 10 g net carbs.
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Old 05-23-2010, 08:12 PM   #252
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Thank you everybody for sharing!! Everything looks delish. I love this WOE!!
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Old 05-23-2010, 11:19 PM   #253
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Linda Sue's Pound Cake made into cupcakes.
GULP! POUND CAKE???? CAKE???

Did someone say.... CAKE???
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Old 05-28-2010, 06:01 PM   #254
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2nd attempt at lemon bars. They keep going Polish on me. lol. Not sure why the lemon filling is going under the crust like that. At least they taste good.
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Old 05-28-2010, 06:02 PM   #255
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GULP! POUND CAKE???? CAKE???

Did someone say.... CAKE???
When your tummy is better, maybe you can make some.
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Old 05-29-2010, 06:20 PM   #256
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This is today's bento: Mini tacos! (OK, so here they look more than mini)

Oh man, that looks good!
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Old 05-29-2010, 06:21 PM   #257
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Originally Posted by cerisedownunder View Post
Chicken breast stuffed with sundried tomato, toasted pine nuts, camembert cheese, garlic, basil, proscuitto, pan fried then oven baked

Deeeeelicious!

That looks amazing! What kind of sauce is that on the chicken?
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Old 06-08-2010, 02:55 AM   #258
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That looks amazing! What kind of sauce is that on the chicken?
That's my Amoy sugar-free sweet chilli sauce
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Old 06-10-2010, 03:01 AM   #259
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roast chicken with garlic, lemon and butter

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Old 06-16-2010, 01:42 AM   #260
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2nd attempt at lemon bars. They keep going Polish on me. lol. Not sure why the lemon filling is going under the crust like that. At least they taste good.
This is a low carb lemon slice I made about a year ago, has an almond base, lemon curd filling and shredded coconut topping:
Attached Images
File Type: jpg low-carb-coconut-lemon-slice2.jpg (35.3 KB, 27 views)
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Old 06-16-2010, 01:43 AM   #261
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Cleo those mini tacos look really yum
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Old 06-16-2010, 12:19 PM   #262
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here is what i had for breakfast this morning i call it hamlet with cheese turkey ham slices atop a egg omlet sauteed in butter and cheddar cheese

Last edited by Foodieprincess; 06-16-2010 at 12:27 PM..
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Old 06-16-2010, 11:58 PM   #263
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Plain and simple, but oh so yummy with a glass of bubbly.........strawberries dipped in dark chocolate and refrigerated Sexy!

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Old 06-17-2010, 03:19 AM   #264
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Sherrie's Flourless Chocolate Hazelnut Ganache Cake


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Old 06-17-2010, 08:15 PM   #265
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Cerise that looks delicious! where is the recipe?
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Old 06-18-2010, 05:48 AM   #266
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Cerise, that looks wonderful! Thanks for the recipe!
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Old 06-18-2010, 07:47 AM   #267
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Cerise.... it came up as a server error... would mind sharing ?

TIA
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Old 06-19-2010, 01:17 AM   #268
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So, full recipe - except for the ganache I used 50/50 melted chocolate and double cream

Low Carb Flourless Chocolate and Hazelnut Cake

180g Lindt 85% broken into smallish peices (I used 70% chocolate so I didn't have to add the splenda)
5 large eggs, separated
240g hazelnuts (I used 120g and it was fine)
1 cup splenda or equiv
120g unsalted butter, cubed
1/4 tsp salt

Preheat oven to 180C and roast hazel nuts for around 10-15 minutes until skins start to split, turn off oven and cool for a few minutes then grab a handful and rub them in your hands so the skins come off. Remove skins as best as you can but don't worry if they don't completely come off. chuck these in the freezer for a while so they get really cold and then grind them in small batches being careful that you don't grind them too much or they will start to turn into a paste!

Preheat oven to 180C

Place chocolate, butter in a big metal bowl and melt. I like to do this over just boiled water, but you could just do it on the stove over simmering water. Sometimes I will need to replace with freshly boiled water near the end just to smooth it out more. Stir in splenda and let chocolate cool

Whisk egg whites with salt until soft peaks form and set aside.

In a small bowl give the yolks a quick whisk then add the yolks to the chocolate whisking as you go, then add the hazelnuts. Stir in one third of the egg whites then fold in half of the remaining egg white and then the other half.

Scrape into a greased spring form pan and chuck in oven for around 30-35mins until centre is firm and springy. Cool in pan.

Ganache

250g lindt 85%
125g butter
50ml water
You could add say a tablespoon of splenda to take the edge of if you need

Melt the same way as before until smooth being careful not to over heat, immediately remove once smooth. You might not need to use it all, just store the rest in an airtight container and chuck in fridge or eat it by the spoon like I did

Let ganache cool until a thick consistency then spread over cake. Belinda suggests doing a crumb coat first where you spread a thin coat over first, chill and then re-coat. This is said to help achieve a smooth coat.

Ok the counts, now this is calorie dense so I suggest having it for a meal rather then a snack or use for special occasions, makes a great breaky!

You could get 12 - 16 slices out of this, I did 12. You could lower the carb count a little more by using splenda tabs or liquid splenda. e.g. one cup of splenda is 23.2g whilst 50 tablets is 3.8g. Stevia is also less in carbs.



Counts without the ganache:

Total:

3705 calories
97.8g protein
351.8g fat
75.6g carbs

12 serves

per serve:

309 cal
8g protein
29.4g fat
6.3g carb

16 serves

per serve:

232 cal
6g protein
22g fat
4.7g carbs

With Ganache:

Total:

5929 cal
126.4g protein
569.2g fat
123.7g carb

12 serves

per serve:

494 cals
10.5g protein
47.4g fat
10.3g carbs

16 serves

per serve:

403 cal
8.6g protein
35.5g fat
7.7g carb
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UPDATED 2nd Aug
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Old 06-19-2010, 01:57 PM   #269
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wow! that looks amazing cerise. Ans I had no idea the tablets were lower in carbs! yay- not that I can get them here- but I still have some leftover from when I lived in Ireland!
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Old 06-19-2010, 06:10 PM   #270
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There is actually a version of this recipe with American measurements on my blog, I never did get around to adding those measurements on my site but I should. I don't understand why Cerise is getting in trouble for sharing a link to my recipe considering it's a purely informational Aussie support site that is paid for out of my pocket, no commercial advertising on it whatsoever so well within TOS.

If you make it I highly recommending popping the piece in the oven and melting the ganache before eating, very decadent

Last edited by Sherrie_lc; 06-19-2010 at 06:13 PM..
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