Category Archives: Cooking

30 Light Devield Eggs

18 Eggs (18 egg whites 6 egg yokes)

120g mayo
(4 Tbs fat free mayo
4 Tbs light mayo)

20g Mustard
(4 Tsp Mustard)

5ml vinegar
(1 Tsp vinegar)

3.5g (1/2 pack) gelatin + 10ml water (2 Tsp)

salt/pepper

For 30 half’s. Cut all the eggs in 1/2 and select the 30 best looking half’s. Put the 30 egg half on tray and cover with plastic rap and chill.
Take 6 yokes and the remaining 3 egg whites and put in a food processor with mayo and mustard and vinegar, salt and pepper to taste. Blend everything and scrape the side and blend again. Mix up gelatin and water and heat for 10 to 30 seconds in microwave to dissolve the gelatin. Add to egg yoke mixture right away and mix up quickly. Put all in a piping bag and chill in fridge for 30 minutes. Pipe a generous amount of the egg yoke mix in each half and cover and chill again until ready. If not covered the egg yolk will dry out.

12″ lower calorie and lower carb test pizzacrust

This is my experiment for the day, a new test pizza crust:

  • 1 oz whole wheat white flour
  • 1 oz whole wheat flour
  • 1 oz special mix
  • 2g salt
  • 6g yeast
  • 1 tsp dough conditioner
  • 1 tsp gluten
  • 120g water
Calories Fat Carbs Fiber Protein Sodium
307 5 50 16 18 775

Here is the special mix (107 calories, 2.8g Fat, 13.55g carbohydrate and 9.7g fiber and 0.7g sugar, 9.6g protein):

  • 360g Psyllium husk
  • 629g Bobs Gluten Flour
  • 453g Soy Flour
  • 454g Coconut flour
  • 238g sifted carb quick (removed the palm fat)
  • 546g old mix (almond, coconut, low carb bake mix, bread flour)

Mix everything quick together.

I let it raise for 10 min before backing, but I don’t think this is needed.

Backing time 7 minutes at 325 F in my convection oven, turned oven off and let sit 3 more minutes in oven to conserve power..

Sandwich bread like Subway rolls

image

This recipes is a copycat Subway roll.
wet stuff:
236ml or 1 cup fat free milk
236ml or 1 cup water (if the low carb mix is not used only 1/2 water)
1 egg
dry stuff:
195g or 1.5 cup whole wheat flour)
195g or 1.5 cup white whole wheat flour
180g or 1.5 cup low carb mix (1/3 coconut flour, 1/3 almond flour, 1/3 sifted carbquick mix (to remove the palm fat)) or 195g or 1.5 cup white whole wheat or whole wheat flour
14g or two packs yeast
24g or 2 tbs sugar
8g or 1.5 tbsp salt
only if you have:
1 tbsp gluten
1 tbsp dough conditioner

Proof for 1 to 2 hours and bake for 17-20 minutes at 325F (162C) in a convection oven. I guess in a normal oven you will need to back it at 350F (177C)

Nutrition facts:
1 serving 1/2 roll
Calories 209
Carbs 30
Fat 6
Protein 9
Fiber 8
Sugar 4

  1. add all the wet stuff in a large measuring cup.
  2. add all the dry stuff in a mixing bowl
  3. let the dough hook make a round indentation in the dry stuff.
  4. stop and add the wet stuff, start and let everything pull together
  5. let knead for 10 to 15 minutes
  6. weigh the dough and divide in equal 5 pieces
  7. lightly flour each piece and roll out and roll to a 11″ baguette type form
  8. tag the seam on the bottom and roll the end in
  9. lay in backing form and spray lightly with water and cut 4 diagonal insertions
  10. turn your oven to proof and bring a large pan water to a rolling boil
  11. put the pan in the bottom of the oven and the bread in the middle and close the door
  12. let proof for 1 hour or until it has the right size
  13. remove the water pan and proofed bread from the oven
  14. heat the oven to 325F or 162C
  15. put the bread in the oven for 17 to 20 minutes
  16. remove bread from oven and let cool down