Please let us know your tastiest LC recipes for the UK. I sometimes find that US versions use foods we don't have, quantities that are foreign (literally!) and flavours that are a bit too synthetic for my liking (anyone tried da vinci syrups - eugh! )

Low carb cheesecake
Mini individual ramekins
For the base:Ground hazelnuts, butter (whisked with splenda)
For the topping: Qark or cream cheese or 0% Fatfree Greek yoghurt, mixed with whisked cream, lemon essence and splenda. I just do it to taste, so sorry there aren't any quantities! Will try to put them in next time I make it!

Sounds like a good recipe
But why use the fatfree greek yogurt? I buy fullfat (10% fat) from Lidl which is half the price of FAGE in other supermarkets.

As for US recipes having unobtainable ingredients, most of them are available in UK though you might need to do a google images search to identify what name we call them.

And for their foreign quantities, you can download a free software to convert practically anything to anything else.

http://joshmadison.com/software/convert-for-windows/

For weight conversions look on the tab called 'mass'

Brilliant! Thanks

Kale Crisps:

Kale is in season at the moment, so for a delicious low carb crisp, put kale on baking tray, spray with oil, at 200 degrees for 10 minutes, then sprinkle with salt. Yum

about 6 carbs per serve

I make flax/parmesan/pork scratching crackers

Ingredients
1 ounce of grated parmesan cheese (from block cheese)
2 ounces of crushed pork scratchings
3 egg whites
4 ounces of ground linseed

Method
Whisk the egg whites to soft peak consistency
Mix together the dry ingredients then add to the egg whites and stir till blended to a stiffish 'dough' consistency.
Spread out into a large rectangle about 1/8" to 1/4" on a silicon baking sheet on an oven tray
Bake at about 150 C till fairly firm then remove from the oven and cut into squares or rectangles and turn them over then return and cook till they are crisp.
You could make them as round crackers by using spoonfuls and flattening them out.

These keep for ages in an airtight container and are ideal to take when eating out if you know the only starter at all lowcarb will be the paté or the only dessert possible is going to be the cheese tray option!

Low cal, high fiber muffins.

1 egg
1 tablespoon psyllium husks
2 tbls soy or other fine milled bran
1 tbls cocoa or soy protien powder
1/2 tsp baking powder
Sweetener to taste
3 tbls water.

Mix everything to a creamy texture, then divide into 4 or so muffin molds.
Bake in a pre-heated over, gas 6 for about 14 minutes.

I make a similar muffin but without sweetener and use it as a bread roll substitute

Mix together:
1/4 cup (4 Tablespoons) of ground linseeds (flax in USA)
1/2 teaspoon of baking powder

Add to this mixture:
1 egg
1 tablespoon of melted coconut oil (or any fat including melted butter)
2 tablespoons of cold water

and mix till blended then put into a microwaveable dish about 3-4 inches diameter and microwave for about 2-3 minutes till firm. Sometimes the underneath is still a bit soggy - if so tip it out and turn it over and cook for another minute.

Using my ingredients this come out at
Cals 344, fat 30 gr, net carbs 2.2 (9.9 total - 7.7 fibre), protein 11 gr.

I find half of this split into 2 slices makes a substantial breakfast for me spread with plenty of butter and some Marmite, and the whole thing makes a great burger bun!

Burgers in 'buns'

2 portobello mushrooms, stalks removed
2 generous knobs of butter
2 cloves garlic
ground black pepper
1 -2 cheese slices
1 good quality quarter pound burger

Upturn the mushrooms and place in a roasting tin.
Into the hollow add a knob of butter to each and a crushed garlic clove.
Grind over some pepper
place in a hot oven for 20 minutes.
Fry or grill the burger.
When all is cooked place the burger on one of the mushrooms, top with the cheese slice/s and top with the other mushroom. Drizzle the remaining garlic butter over the top and serve with salad.


Portobello mushrooms about 4 carbs each, cheese slices about .8g each.

Suz

cauliflower mash - a must with meat and fish

1 large cauliflower
1/8 pint cream
1 - 2 oz grated cheese
salt and pepper to taste

cook the cauliflower until soft
drain well then return to the pan and cook off the excess liquid.
pour over the cream and add the reat of the ingredients befor whizzing up in your favourite blender.

Suz

Green Gunge - my family call it this as they think it looks disgusting. It has the texture of mashed potatoes and the flavour of brussels sprouts, not everyone's idea of delicious but I love it with strong flavoured meat like lamb or beef.

I bag of frozen brussels sprouts cooked
cream
black pepper

mix it all together and blend until smooth.

You can make it, and the cauliflower mash,a week in advance and microwave as required.

Suz

Steak with peppercorn sauce

fillet steak, 6 tbsp cream, 2 tbsp brandy, 1 tbsp crushed green peppercorns, 1 tsp whole grain mustard, salt

fry the steak to taste and keep warm

Into the pan add the brandy and reduce or flame. Add the other ingredients and simmer until thick, taste and adjust seasoning. Pour over the steak and serve with cauliflower or brussels sprout mash.

You can replace peppercorns with mushrooms for a milder flavour.

In case anyone hasn't come across it here is one of my favourite quick'n'easy cauliflower "recipes"

Caulirice
Grate raw cauliflower and microwave it till as soft as you want it.

I use it plain as a bed for curries and beanless chilli as well as add it to stirfries.
Makes a good basis for nasi goreng or egg-fried-rice.
A good way of adding your vegetable allowance to a crustless quiche.