dukannotsofatty
Gold Member
I posted on another thread about Bran allowances, and it was suggested I post it as a thread for all new people to see. So here it is LOL
The bread and muffins are made using the oatbran and wheatbran.
Wheatbran is additional to the oatbran.
In cruise we can have 2tbsp of Oatbran and 1tbsp of Wheatbran.
I use half of each of the allowances to make breakfast porridge with 120ml milk and sweetner. Microwave for 1 min, stir it, put on for another 30s and watch it....make sure it doesn't bubble over. On PV days add some stewed rhubarb to it, makes it into a bigger portion LOL. I also have a yogurt with my breakfast with a cuppa and this will keep me going to lunchtime, I used to have lunch at 11.30 now I can go til 1pm.
The other half of the bran allowances I make a sort of bread, i put with 2tbs of Skim Milk Powder, 1tsp of Baking powder, 2tbs Quark and 1 egg. Mix really really well and then pour into a microwaveable container (I use chinese takeway tub lined with greasproof) Microwave for 3 mins on 600W setting. This produces a nice bit of 'bread' I have half as a sandwich and half with dukan lemon curd and sweetened quark as a cake.
So thats my bran allowances, and I still got two meals out of it. I have this nearly every single day. It is very very filling. More so than the pancakes I personally think. You could always sweeten the bread, add some flavourings and make it into a cake that you could eat for supper. Slice it into portions and it makes a lovely yummy meal.
Homemade Lemon Curd is a dukan lifesaver. 1/3cup of Lemon Juice (fresh or bottle) 4tbsp Sweetner, 1 egg. Beat egg and sweetner together. Warm lemon juice in a pan, don't let it get too hot. Very very slowly pour and mix warm lemon juice into the egg. Has to be slow otherwise egg will scramble. Once all mixed together pour back into pan and heat. Stirring constantly, one thickened, pour into a container to let it cool and then put in fridge. I find mine will last about a week. Lovely added to yogurt or on the cake.
Yogurt is another home made item. And save a lot on money. A lot of dukaners make their own and we all do it different ways but this is how I do mine.
Use a very thick/heavy bowl something similar to a Slow Cooker Pot. I actually do use my slow cooker pot/machine.
Use 1 ltr carton of UHT Skim Milk (Aldi is 49p)
2 tbsp of Skim Milk Powder
2 tbsp of Live Yogurt (Yeo Vallery Green pot for the first batch, then your own yogurt after that) needs to be room temperature.
Heat the milk in the bowl in the microwave on 600W for 15mins. At the end of the cooking there will be a skim on the top, use a spoon to lift and dispose of this.
Allow milk to cool for about two hours....if you can put a finger in and leave it in then its cool enough.
Now mix in room temperature yogurt and milk powder.
Put a lid on the pot and put a heavy blanket/towel over the top. (I put the bowl back in the slow cooker machine to help with insulation)
Leave this covered and somewhere out of a draught for about 8-10 hours. It will thicken up. Stir it before pouring into two 500ml tubs. This will not be massively thick, but it is perfect for our uses. If you want it thicker then put it in a muslin cloth over a bowl for another hour or so, this will reduce the amount you have. I prefer to leave it undrained.
The bread and muffins are made using the oatbran and wheatbran.
Wheatbran is additional to the oatbran.
In cruise we can have 2tbsp of Oatbran and 1tbsp of Wheatbran.
I use half of each of the allowances to make breakfast porridge with 120ml milk and sweetner. Microwave for 1 min, stir it, put on for another 30s and watch it....make sure it doesn't bubble over. On PV days add some stewed rhubarb to it, makes it into a bigger portion LOL. I also have a yogurt with my breakfast with a cuppa and this will keep me going to lunchtime, I used to have lunch at 11.30 now I can go til 1pm.
The other half of the bran allowances I make a sort of bread, i put with 2tbs of Skim Milk Powder, 1tsp of Baking powder, 2tbs Quark and 1 egg. Mix really really well and then pour into a microwaveable container (I use chinese takeway tub lined with greasproof) Microwave for 3 mins on 600W setting. This produces a nice bit of 'bread' I have half as a sandwich and half with dukan lemon curd and sweetened quark as a cake.
So thats my bran allowances, and I still got two meals out of it. I have this nearly every single day. It is very very filling. More so than the pancakes I personally think. You could always sweeten the bread, add some flavourings and make it into a cake that you could eat for supper. Slice it into portions and it makes a lovely yummy meal.
Homemade Lemon Curd is a dukan lifesaver. 1/3cup of Lemon Juice (fresh or bottle) 4tbsp Sweetner, 1 egg. Beat egg and sweetner together. Warm lemon juice in a pan, don't let it get too hot. Very very slowly pour and mix warm lemon juice into the egg. Has to be slow otherwise egg will scramble. Once all mixed together pour back into pan and heat. Stirring constantly, one thickened, pour into a container to let it cool and then put in fridge. I find mine will last about a week. Lovely added to yogurt or on the cake.
Yogurt is another home made item. And save a lot on money. A lot of dukaners make their own and we all do it different ways but this is how I do mine.
Use a very thick/heavy bowl something similar to a Slow Cooker Pot. I actually do use my slow cooker pot/machine.
Use 1 ltr carton of UHT Skim Milk (Aldi is 49p)
2 tbsp of Skim Milk Powder
2 tbsp of Live Yogurt (Yeo Vallery Green pot for the first batch, then your own yogurt after that) needs to be room temperature.
Heat the milk in the bowl in the microwave on 600W for 15mins. At the end of the cooking there will be a skim on the top, use a spoon to lift and dispose of this.
Allow milk to cool for about two hours....if you can put a finger in and leave it in then its cool enough.
Now mix in room temperature yogurt and milk powder.
Put a lid on the pot and put a heavy blanket/towel over the top. (I put the bowl back in the slow cooker machine to help with insulation)
Leave this covered and somewhere out of a draught for about 8-10 hours. It will thicken up. Stir it before pouring into two 500ml tubs. This will not be massively thick, but it is perfect for our uses. If you want it thicker then put it in a muslin cloth over a bowl for another hour or so, this will reduce the amount you have. I prefer to leave it undrained.
