janewilliams20: (Default)
I have bratwurst left, I fancied having them in rolls, I only have sliced bread and can't face going round the shops for one item. I could make them....

OK, so I used the breadmaker to make the dough, but it was "real" ingredients, not a packet mix, and one experiment worked: using Xylitol instead of "real" sugar does activate the yeast. I can have low-sugar bread.
Second step foward is working out where to put the result to rise. Turn on the top oven. While it's heating up, put the rolls to rise on their tray, covered in a cloth, at the bottom of the bottom oven. Time and temperature - perfect.
Haven't yet tasted them, but it looks good. Two long ones for sausages, three round flat ones for burgers.

janewilliams20: (Default)
Still not as much as I'd hoped, but not bad. Two chutneys got made, the mango and the BBQ sauce.
The Battle of the Herb Bed has had some refereeing, and as a result, the bay tree is a lot smaller and neater, with most of the lower branches removed to let smaller herbs have a chance. The Sage has likewise been chopped, and the Tansy both chopped and tied back. I want to leave the flowers going for as long as possible, the bees love them, but having something that size spreading all over the path had to be stopped.
So I now have tansy flowers in a vase in the kitchen, smelling lovely, and sage flowers looking elegant in the lounge.

Meanwhile, I'm reading up about diabetes, and blood sugar control. "Don't eat things that are high in sugar" is pretty simple, though learning what those are is more tricky. Which fruits are too high to risk was non-obvious, and I'm still trying to work out if bananas are good or bad.
Then there's Glycemic Index. Low GI Good, is the easy answer. Low GI being unprocessed slow release carbs, things like brown rice, and wholemeal bread, and... cake? Yes. Cake has a lower GI than any wholemeal bread. Some potatoes are more glycemic than glucose. As a useful number, it's about as good as BMI :(
There's another Magic Number called Insulin Index - the extent to which the food prompts the body to start making insulin. That's usually proportional to the carbs it gives you, but with some useful exceptions. Wikipedia is as far as I've got. but it's quite interesting
http://en.wikipedia.org/wiki/Insulin_index
and this, which shows carrots with a higher GI than honey.
The banana conflict, by the way, is that while they're high in sugar, they're also a great source of potassium, and that's a Good Thing.

janewilliams20: (food)
That's chutney as in "I made it myself, and I did not fill it with sugar". Mango chutney is bubbling away, BBQ sauce will follow, then there's bean pickle and banana chutney to consider.
But first, I needed to arrange jam jars to put the results in.
Read more... )

Chutney recipes, by the way: the mango one is a Delia one, but done as quarter quantity, and with the sugar replaced by Xylitol
Mango still has high natural sugars, so I'll need to be careful, but it's got to be better than shop-bought.

The BBQ sauce will be from the BBC Good Food site, with, again, sugar replaced by Xylitol.

Bean pickle will be the adapted version of the recipe Helen gave me, and banana chutney is a quick no-cook one I've had for ages.

I may even have time to cook dinner tonight - or we might grab a pizza.

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