Thank you so much for your time Martin ,I appreciate it hugely. I'm trying to find a diabetic cooking course ,kind regards iggy
The foods which are the ones to avoid, those with high starch and sugar are not all that difficult to substitute or avoid.
The cauliflower cheese I devised is a hit with many, yet it is a base of almost cooked cauliflower, steamed and then placed in a warm dish, covered in cream cheese and sprinkled with herbs or paprika, then covered in grated Red Leicester - other cheeses are available, and some bolder souls then add a crumbling of blue cheese for extra impact. The dish is then replaced in a warm oven until the cheese acquires a delicate golden tan.
I make pancakes from an egg and a blob of mozzarella cheese, blended together and mixed with a little psyllium husk and cream, then cooked as small pancakes so they can be flipped using a fish slice as they are rather tender, then served with lemon juice and granular sweetener.
I make curries as usual but serve them on chopped cauliflower - or once, finding there was none in the freezer, used green beans instead. I make stews and serve them with mashed swede, steak with stirfry and a side salad, chicken with mushrooms, sweet pepper and asparagus - all good simple cooking using ingredients which are low carb. I set my limit for choosing to eat a food at 10 percent carbs, other than the 95 percent cocoa chocolate, but I have just one square, and not every day.