Accu-Chek Insight insulin pump

LIVINGLIVING

Spiced swede and

onion beignets with

lime pickle yoghurt

(serves 4)

Ingredients

1 large onion, peeled and finely sliced

100ml swede cooking water/plain water

25g butter

½ tsp turmeric

1½ tsp garam masala

¼ tsp cayenne pepper

50g plain flour, sifted

2 eggs

1 egg yolk

300g mashed swede

A handful of fresh coriander, chopped

Oil, for frying

1 tbsp lime pickle, chopped into a paste

3 tbsp plain yoghurt

MAKING CARBS COUNT

Method

1. Gently fry the onion for 20-30 minutes

until it has collapsed and become very

soft. Allow it to take on a little golden

colour but be careful not to let it burn.

Add a dash of water every so often if it

looks like doing so.

2 Meanwhile, heat the cooking water

with the butter, spices and a generous

seasoning of salt and pepper until just

simmering. Add the flour, then mix

vigorously with a wooden spoon until

smooth, completely combined and

pulling away cleanly from the side of the

pan. Set aside for 5 minutes. Beat in the

eggs and yolk, one at a time with a stiff

whisk or in a food mixer, making sure

one is very well combined before adding

the next, until you have a glossy paste.

Recipe from The Guardian by Rob Andrews,

image by Dan Jones

10%

DISCOUNT

AT HIVE

Carb Count

Cauliflower has a low glycaemic index and

approximately 5g carbs per 100g serving.

3 Drain the slow cooked onions of any

liquid and oil. Fold into the choux pastry

along with the mashed swede. Cover the

mix with cling film and refrigerate, for a

few hours ideally.

4 Meanwhile, add the pickle to the

yoghurt, plus some oil from the jar.

5 Add enough oil to reach a depth of

50mm in a high-sided pan. Heat the oil

to 180C/350F, or until a cube of bread

browns in less than a minute.

6 Mix the coriander into the chilled

dough. Shape a spoonful of mix between

two spoons until it looks like an egg. The

mix will be quite wet so the shaping will

be a little imperfect. Scrape the shaped

mix carefully into the oil, then repeat.

7 Fry in batches of up to 5 at a time,

for 3-4 minutes until golden and crisp,

turning halfway through. Drain on kitchen

paper, then keep warm in a low oven

while you cook the next batch.

8 Serve warm, with the yoghurt dip.

Index

  1. Desang diabetes magazine diabetes information
  2. Abbott Freestyle Libre, Flash Glucose Monitoring, blood testing without lancets
  3. Desang diabetes magazine diabetes information, Sue Marshall
  4. Omnipod insulin pump uk
  5. Desang diabetes magazine diabetes news
  6. Desang diabetes kitbags
  7. Desang diabetes magazine diabetes news
  8. Diabetes technology as body art from Harvard
  9. Dexcom CGM, continuous glucose monitoring
  10. International Diabetes Federation World Diabetes Day 2017
  11. International Diabetes Federation World Diabetes Day 2017, Ascensia, Dexcom, Sanofi every1matters
  12. Accu-Chek Mobile blood glucose system
  13. Accu-Chek Mobile blood glucose system
  14. Medtronic's My Pump Choice hub
  15. Ascensia type 2 diabetes digital challenge
  16. Page 0016
  17. Diabetes food news
  18. Brindisa Spanish foods
  19. Brindisa Spanish foods, Nife is Life Italian foods, Steenbergs spices
  20. Craved craft British food and Flaming Licks fiery foods
  21. Ascensia Contour Diabetes blood test meters
  22. Bloom gin, honeybee gin, Luscombe drinks, Lyme bay wines
  23. Demuth's cookery school, Bateaux Windsor
  24. Diabetes UK, mental health for people with diabetes
  25. Diabetes UK, mental health for people with diabetes
  26. Neuropad diabetes footcare
  27. Medtronic i-Port Advance insulin injecting aid
  28. Fleur Brown, Beat Chronic Diseases, the nutrition solution
  29. Fitlegs diabetic socks
  30. Making Carbs Count swedes
  31. Making Carbs Count swedes, think vegetables
  32. Accu-Chek Insight insulin pump
  33. Accu-Chek Insight insuiln pump
  34. Free diabetes magazine, living with diabetes, the diabetic diet, carb counting

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