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Samanta - LOW SUGAR, SO SIMPLE Cookbook: 180+ Delicious Low-Sugar, Low-Carb,Gluten-free Recipes for Eating Clean and Living Healthy

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LOW SUGAR, SO SIMPLE Cookbook: 180+ Delicious Low-Sugar, Low-Carb,Gluten-free Recipes for Eating Clean and Living Healthy
Author:
Samanta / Dr
Publisher:
Independently published
Genre:
Books / Home and family
Year:
2021
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Low Sugar, So Simple Cookbook will get the sugar off your plate for good with 180+ recipes free of the sugars that are sabotaging your health.Sugar is quickly becoming the next health epidemic. Numerous studies have confirmed that sugar is a highly addictive substance with catastrophic effects on our health. Research has shown that drinking a can of soda a day increases the risk of a heart attack nearly as much as smoking.Sugar lurks in everything from condiments to salad dressing to deli meat. Combine that with the fact that many foods contain things like starches, fillers, and artificial ingredients which act like sugar in the body, and youve got a perfect storm for lifelong sugar addiction and compromised health.Low-Sugar, So Simple shows you how to get sugar off your plate for good. Popular blogger Elviira Krebber of Low-Carb, So Simple provides 180 +low and no sugar recipes for everything from condiments to main dishes to desserts. Learn healthy substitutions for sugar, how to remove stealth sugars, and get the sugar pretenders like starches, fillers, and additives out of your diet for good. Done in the authors trademark approachable style, living the low-sugar lifestyle is easy with 180+ recipes that are delicious, healthy, and easy to prepare.

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Contents

Prosecco cake

Prep: 30 mins Cook: 45 mins - 50 mins
Serves 18
Ingredients

350g unsalted butter , plus a little for the tins
350g golden caster sugar
6 eggs
350g self-raising flour
100ml prosecco
100g raspberry jam

For the buttercream

300g unsalted butter , softened
600g icing sugar
100ml prosecco
To decorate
sprinkles , coloured sugar, mini meringues, Prosecco-flavoured sweets, popcorn and lollies

Method
STEP 1

Heat oven to 160C/140C fan/gas 3. Butter the inside of 2 deep, loose bottomed 21cm tins. Cream the butter and sugar together with electric beaters until it is light and fluffy, then gradually beat in the eggs a little at a time. Fold in the flour and a pinch of salt, dont worry if the mixture look like it has split, it will come back together when the flour is added. Pour in the Prosecco and stir until smooth.

STEP 2

Spoon the mixture into the tins, level the top and bake for 45-50 mins or until the cakes are well-risen and golden and a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes and then turn them out onto a rack.

STEP 3
While the cakes cool, make the icing. Beat the butter with the icing sugar until it is smooth. Add the Prosecco and beat again until the frosting is fluffy and smooth.
STEP 4

Level the cakes if you need to and spread the raspberry jam on one of the cakes followed by some of the butter cream, sandwich the other cake on top. Roughly ice the cake all over in a very thin layer with a couple of tablespoons of buttercream, this will help all the crumbs stick to the cake and help make the outer layer of icing nice and clean. Ice the cake all over with the remaining buttercream, this can be quite rough because you are going to stick sweet all over it. Now stick sweets all over it. Go mad. Drink Prosecco with it.

Strawberry panna cotta

Prep: 30 mins Cook: 25 mins plus cooling and 3 hrs chilling
Serves 6
Ingredients
For the panna cotta

3 gelatine leaves
450ml double cream
200ml whole milk
100g white caster sugar
1 vanilla pod

For the strawberries

400g strawberry , hulled and halved, or quartered if very large
1 tsp cornflour
50g white caster sugar

Method
STEP 1

For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften this will take about 5 mins. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture. Heat gently until hot, but not bubbling. Remove the gelatine leaves from the water, squeeze out any excess liquid then add, one at a time, to the hot cream. Stir until dissolved. Leave to stand for 20-30 mins until cooled the vanilla pods should be suspended in the liquid by this point. Strain the mixture through a sieve into 6 serving glasses, then chill for at least 3 hrs.

STEP 2

Toss the strawberries with the cornflour and sugar in a saucepan. Place over a medium heat and cook for 4-5 mins, until the released juices thicken and the strawberries soften. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.

Beefy melanzane parmigiana

Prep: 20 mins Cook: 1 hr and 50 mins
Serves 6
Ingredients

2 tbsp olive oil , plus extra for brushing
800g beef mince
3 garlic cloves , crushed
3 thyme sprigs
3 rosemary sprigs
3 bay leaves
2 x 400g cans chopped tomato
glass of red wine
1 beef stock cube
1 tbsp sugar
5 aubergines , sliced lengthways into 5mm slices
2 x 125g balls mozzarella , torn into small chunks
50g parmesan , grated
250g tub mascarpone

Method
STEP 1

Heat the oil in a large frying pan or flameproof casserole dish. Add the mince and brown over a high heat, breaking up with a wooden spoon as you go. (You may need to do this in batches.) Once well browned, tip onto a plate.

STEP 2

Add the remaining oil, the garlic and herbs to the pan and gently cook for 1 min. Tip in the tomatoes and red wine, and bring to a simmer, stirring up any meaty bits stuck to the bottom of the pan. Return the mince to the pan, crumble in the stock cube, and add sugar and seasoning. Gently simmer for at least 1 hr, stirring occasionally, splashing in more water to keep it saucy if you need to. If you have time to simmer for longer, go for it the longer the better. Fish out the herb stalks and bay leaves.

STEP 3

Meanwhile, heat a griddle or frying pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so dont have the heat too high or the aubergine will char before softening. Remove to a plate as you go.

STEP 4

Heat oven to 180C/160C fan/gas 4. Set aside some of each cheese to go on the top. In a large baking dish spread a spoonful of mince sauce over the base then top with a layer of aubergines and season well. Spoon over some more mince sauce, then scatter over some mozzarella, Parmesan and blobs of mascarpone. Add another layer of aubergines and some seasoning. Repeat, layering everything up and finish with a layer of meat sauce. Top with your reserved cheese and bake for 30-40 mins until the top is crisp and golden and mince bubbling.

Seared steak with celery & pepper caponata

Prep: 10 mins Cook: 30 mins
Serves 2
Ingredients

200g extra-lean fillet steak
140g fresh spinach
For the caponata
1-cal oil spray
1 red onion , halved and sliced
2 garlic cloves , cut into slivers
400g can chopped tomato
2 celery sticks, sliced
1 orange pepper , deseeded, quartered and sliced
25g pitted black kalamata olive , halved (about 8)
1 tbsp caper
tsp dried oregano or 1 tbsp fresh
1 tsp balsamic vinegar

Method
STEP 1
For the caponata, spray a large, wide non-stick pan with 3 sprays of oil, and add the onion and garlic. Cover and cook for 5 mins, stirring halfway through to brown them.
STEP 2
Tip in the tomatoes and a can of water, then stir in all the other caponata ingredients. Cover the pan and leave to simmer for 30 mins.
STEP 3

Heat a griddle or small non-stick frying pan. Generously grind black pepper over the steak and sear on both sides, about 6 mins in total, until cooked to your liking. Allow to rest while you wilt the spinach in a covered pan on a low heat.

STEP 4 Spoon the caponata onto 2 serving plates, top with the spinach, then slice the beef and arrange on top.

Sausage sandwich with pesto

Prep: 5 mins Cook: 10 mins
Serves 1
Ingredients

2 herby Cumberland sausages , sliced in half lengthways
1 ciabatta roll , sliced in half
2 tbsp fresh pesto
1 roasted red pepper from a jar, sliced in half
x 125g ball mozzarella , sliced
handful rocket

Method
STEP 1

Heat grill to high. Put the sausages on a baking sheet, cut-side down, and grill for 5-6 mins or until cooked through, then set aside. Lay the ciabatta roll halves, cut-side up, on a baking tray and spread each with pesto. Top each half with a pepper and mozzarella slice, then grill for 2 mins or until golden and bubbling. Add the sausages and a handful of rocket, and put the roll back together, pressing down firmly to hold the fillings in place.

Spicy meatballs with chilli black beans

Prep: 20 mins Cook: 25 mins
Serves 4
Ingredients

1 red onion, halved and sliced
2 garlic cloves, sliced
1 large yellow pepper, quartered, deseeded and diced
1 tsp ground cumin
2-3 tsp chipotle chilli paste
300ml reduced-salt chicken stock
400g can cherry tomatoes
400g can black beans or red kidney beans, drained

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