2014. július 6., vasárnap

Strawberry scones with whipped cream





(Makes 15)
Ingredients:
carbs
250 g flour
190.0
Pinch of salt
  0.00
1 tsp bicarbonate of soda
  0.00
2 tsp cream of tartar
  0.00 
37 g  butter
  0.00
150 ml milk (1,5%)
  7.00
1 small egg for brushing top
  0.00
 
197.00
 
 
Total carbs (g):
197.00
Makes 15 scones
Carbs (g) /scone:
13.00

 Preparation: 

  1. Preheat oven to 220 C.
  2. Put the dry ingredients into a food processor. Add butter. Mix well.
  3. Add the milk, mix well, until it forms a ball.
  4. Roll out the dough (2-3 cm thick). Cut out scones.
  5. Line a baking tray with parchment paper. Put scones on tray.
  6. Brush top of scones with the whisked egg.
  7. Bake for 10 minutes until the top is golden.

 


Serve with strawberry jam and whipping cream. These are not included in the above recipe but you can calculate with 3 g carbs/100 ml whipping cream of 30 % and 26 g carbs / 100 g sugar free strawberry jam.  

 Ingredients:

The above ingredients were purchased in Hungary.  The carb content is calculated on the basis of the items bought in Hungary. 

2014. július 5., szombat

Sugar free St Honoré cake




Ingredients:
Batter:
Carbs
125 g white flour
95.00
50 g butter
0.00
125 ml water
0.00
3 eggs
0.00
1 pinch of baking powder
0.00
 
95.00
Cream:
Carbs
7 g (or 5 leaves) gelatin
0.00
150 + 50 ml milk (1,5%)
9.00
2 tsp sweetener
0.00
3 eggs
0.00
½ packet of vanilla custard powder (20 g)
17.00
100 ml whipping cream
  3,0
29.00
Total   carbs (g):
124.00
Cut the cake into 4 pieces. 
1 piece contains 31 g carbs
 
 
 
 
 
 Preparation:
 
Batter:

1.       Place the water and butter into a pan on medium heat. Heat gently until the butter has melted.

2.      Pour in the flour. With a wooden spoon start stirring the mixture vigorously once the mixture comes away from the side of the pan (2 mins); transfer it into a large bowl.

3.      Beat in the eggs one at a time, by using an electric hand whisk. (This is very important. Beat only one egg at a time and stir it until it is smooth, then add the next egg.)

4.      Preheat the oven to 220 C.

5.      Line a baking tin (17 cm) and a separate tray with parchment paper.

6.      Put the pastry into a piping bag and make 8 small buns on the tray (this will be the decoration). Pipe the remaining pastry on the bottom of the tin by drawing circles (the circles will come together while baking and this will be the base of the cake) If you do not have a baking tin just draw a 17 cm circle and pipe the pastry on that.

7.      Transfer the baking tray and the tin to the oven and bake until 10 minutes. Leave them in the oven for 2 more minutes after switching off.

 
Cream

1.       Put the gelatin in 50 ml cold water. Stir. Leave to stand.

2.      Put 150 ml milk into a pan on medium heat.

3.      Divide the eggs.  Beat the egg yolks with the sweetener, the custard powder and 50 ml milk.

4.      Mix the egg yolk mixture with the 150 ml warm milk and put it above a pan of boiling water. Add gelatin and mix well. (First add 1 tbsp. warm cream mixture into the gelatin in order to melt it and another and then add the gelatin into the cream. If it is not smooth use an electric whisker.)

 

 

Assembling the cake

Put the pastry back into the 17 cm tin. Line the side of the tin with parchment paper. Pour the cream above the pastry. Leave to stand it for at least 4 hours or overnight.

Whisk the whipping cream, put it into a piping bag and decorate the top of the cake. Put the pastry buns on top of the cake and decorate them with the remaining  whipping cream.

 

Ingredients:

The above ingredients were purchased in Hungary.  The carb content is calculated on the basis of the items bought in Hungary. I used low calorie sweetener called SÜSSINA in powder form. Calculation is based on the chart issued by the National Institute of Food and Nutrition Science of Hungary.

 

2014. június 28., szombat

Sugar fee rice pudding



Ingrdients:

55 g rice four
43.00
30 g starch
27.00
750 ml milk
39.00
3 tsp sweetener
  0.00 
1-2 drops sugar free vanilla extract
  0.00
 
 
 
109.00
 
Total  carbs (g):
    109.00
Total weight (g):
    800.00
Carbs/100 g (g):
      13.00

 Preparation:
 
  1. Mix the starch and the rice flour with 100 ml milk in a bowl. 
  2. Warm the rest of the milk in the micro.
  3. Put the starch mixture in a pan, add the warm milk, sweetener and vanilla and continuously stir it. (If you stop, it might have a burnt taste). Use a hand whisker.
  4. Stir until it thickens.
  5. Chill. Decorate with fresh fruit and lemon balm (balm mint).

Ingredients:
The above ingredients were purchased in Hungary.  The CH content is calculated on the basis of the items bought in Hungary. I used low calorie sweetener called SÜSSINA in powder form. Decoration was not included in the carb content. Rasberries have a 5,4 carb content per 100 grams. Calculation is based on the chart issued by the National Institute of Food and Nutrition Science of Hungary.

2014. június 27., péntek

Sugar free blackberry galette





Ingredients:



Batter:


Carbs
60 g white flour
46.00
30 g cornflour
21.00
1 tsp sweetener
  0.00
1/4 tsp salt
  0.00 
60 g unsalted cold butter
  0.00
3 tbsp cold water
  0.00
 
67.00
Topping:


Carbs
150 g blackberries
22.00
2 tsp sweetener
  0.00
100 g crème fraiche
  4.00
1 normal size egg
  0.00

26.00


Total   carbs (g):
93.00


Total weight of cake (g):
376 g


Carbs/100 g cake (g):
25.00

 Preparation:
 
Batter:

  1. Stir the dry ingredients; add butter and cold water until it forms a ball. (You can use electric mixer).
  2. Cover with foil and put it in the fridge for 30 minutes.
  3. Preheat oven to 180 Celsius.
  4. Roll out batter until it forms a circle. Slightly roll up the edge.
  5. Put parchment paper on a baking tin.
  6. Put the batter on the tin.
  7. Stir crème fraiche, sweetener and egg until it forms a smooth mixture.
  8. Spread mixture on top of the batter. Sprinkle with blackberries.
  9. Bake it until topping is set, about  20 minutes (until edge is lightly brown).

Ingredients:

The above ingredients were purchased in Hungary.  The carb content is calculated on the basis of the items bought in Hungary. I used low calorie sweetener called SÜSSINA in powder form. Calculation is based on the chart issued by the National Institute of Food and Nutrition Science of Hungary.