We have a confirmation in our house this coming weekend.
My husband and I bant. Our children do not – well they do the bits they like I should say!
We are a major dessert family – and that will pose a problem – but I can overcome that one – I will make some lemon curd and fill it into some tiny little butter pastries I found in Sainsbury’s last month – they are delicious – and very carby I know – but the size of them makes it okay – they have only 4.3 gms of carb in each one – so I can live with that for my guests! I could make some pastry with almond flour but I’m not feeling the love there at the moment as everything I make these days seems to crumble – there’s an idea – I could do lemon curd beneath a nutty crumbly top for the purists! I’ll let you know how that goes! I plan to try out meringue made with xylitol today as well – for the top of the little lemon curd pots!
I will make the banting brownies too – I’ve to adapt the Nevin Maguire recipe – I’ll try to make that later today and post a picture. Or maybe I’ll get my daughter to make it instead – she’s fairly nifty in the kitchen.
I plan to make a banting pavlova – it should be possible – with xylitol – and that would be perfect for dessert too – with double cream and fresh berries! I know there’s a lot of small carb stuff going on – small carb stuff is okay as long as it’s not carb heavy food along with it.
I also perfected the humble chocolate pots last week – and wanted to share them with you – I actually weighed the ingredients this time! I also added ground almonds so I’m not totally out of love with almonds in general yet!
Chocolate pots recipe updated
- 200gms cream cheese
- 500mls cream
- 30gms cocoa powder
- 100gms ground almonds
- 2tbls xylitol
- 20 gms 100% chocolate, finely grated and more for dusting the top
- generous tsp vanilla paste
Mix all the ingredients together with an electric whisk and fill into pots – this made 12 for me – I use ramekin dishes.
Grate some extra 100% chocolate on top and refrigerate for 24 hrs.
The almonds soak into the mixture and lose their grainy texture and add a rich creaminess to the final dish. A whole load of lovely. If you like it sweeter add more xylitol. There’s not a lot in each one as you can see from the number of pots I got from this.
I have a selection of salads from The Avoca Cookbook I plan to make that will be perfect for the barbecue – a good butcher who will provide a side of beef I can cut to size myself for individual portions. I may also provide chicken or pork with some pepper seasoning on it. Barbecue is great for banters! Provably why it started in South Africa – they call it braiing there I think!
I’m going for the broccoli, cherry tomato and feta salad, the carrot and courgette one and and cauliflower broccoli and nut one too – it calls for monkey nuts but I’ll use either almonds or pecans – smoked almonds if I can get them in Avoca on time!
By tweaking the recipes all will be banting friendly – even the carrot and courgette one if I up the courgette quantity and reduce the carrot part. See, it can be done. And I haven’t even mentioned my favourite food at present – the humble avocado – I plan something exotic for that – I’ll post that recipe next week – when I’ve made it up! It will involve bacon anyway – that’s a given!
This is the carrot and courgette salad – a little more courgette and a little less salad and we’re away!
Obviously I will provide some rice or pasta for the visitors who don’t bant – but Paddy and I won’t feel deprived when we have this much to choose from.
I’ll post pictures of all as I go.