Slow roasted tomatoes seem to be everywhere! Fine dining has found a newest best friend – and after eating these – I can see why. My sister in law kindly described them as “life changing” though I am not sure if the champagne they were served with had something to do with that! The certainly [...]
French recipes
Chocolate souffle
September 6th, 2009
I have adapted this dark chocolate souffle recipe I found on a website titled “Cooking for Engineers“. The author of this site has a very interesting approach to recipe blogging – tabulating each recipe into a grid which can be printed. To make it from the “good” fats, I skipped the butter and added an [...]
Mandarin glazed lamb with pumpkin (butternut squash) & black-eyed peas
September 6th, 2009
Getting creative with roasting, and with a great supply of inexpensive, sweet, juicy imperial mandarins which are in season at present, I decided to see whether mandarin could replace honey in basting lamb racks. While you could only taste the slightest hint of mandarin flavour in the final product, it certainly helped with developing a [...]
Ricotta and goats cheese souffle – minus the butter and cream!
August 30th, 2009
Prepare these soft, delicate and fluffy morsels to impress! This recipe removes the cream and butter which souffle is traditionally cooked with, and uses ricotta cheese, which is lower in fat. I find it wonderful experimenting with my favourite restaurant delicacies, and being able to eat them without restraint! This is a lower fat version [...]
Pistachio apple flan
July 23rd, 2009
This mouthwatering treat combines soft, thin slices of apple with a light custard and a nut base to die for — the pistachio nut flavour really comes through. It’s great from a GI and cholesterol perspective: the nut base has white beans added which are low GI (31), has no butter or oil added, and [...]
Chicken, tomato and asparagus quiche
July 20th, 2009
The pastry in this tasty pie is made from a combination of multigrain sourdough bread crumbs, rye flour and cooked white beans, mashed. You will be surprised by how delicious a pastry can be without added oil or butter. A meal in itself, or serve with a simple green salad.
Beef, mushroom and kidney bean casserole
July 20th, 2009
Cook up a batch of this stew on the weekend, and freeze portions to take with you to work, or invite some friends over for a lovely slow cooked Sunday night meal to warm your souls for the week. Boiled kidney beans have a low GI of 29 and add a rich earthy flavour to [...]
Cauliflower potato bake
July 12th, 2009
Cauliflower is one of those amazing foods that has almost no impact on blood sugar (GI approximates 0) – its essentially free food, so eat it till you grow “cauliflower ears”!! It is very nutrient dense, high in folate, vitamin C and also a great source of fibre. One of my favourite recipes to bake [...]
Ricotta, leek & borlotti bean flan
July 10th, 2009
I have been overjoyed since I learned that eggs are no longer considered bad with regards to cholesterol. In fact, they are quite high in Omega 3, and so are a good source of essential fats. When you are planning your low GI meals, be sure to include recipes like this one with ricotta cheese [...]
Mushroom Soup
July 5th, 2009
This recipe is loosely based on a recipe by Damien Pignolet for mushroom broth with herb cream crust. I have made the original version, and it is very tasty. It is made with creme fraiche and cream which is a very special treat, but not great for every day. This much more cholesterol friendly version [...]
Herb-stuffed roast lamb with garlic confit
June 28th, 2009
The best part of this recipe is the delicious garlic confit. This recipe is taken from Damien Pignolet’s book “French” (consider buying it through this Amazon link to support lowgicooking.com) however I have altered the way it is cooked slightly, excluding lavender from the herbs, using less parsley, and rather than spending the hours it [...]
