I think that the 'enhanced' recipes are usually better than the originals. The times it has gone wrong for me has been when baking bread.I can't follow recipes either! I usually consider it a moral failing and great fun. and it usually works out. Kind of. Most of the time.
I'm with you on that. Seasoning of various descriptions doesn't matter a jot. I didn't fry the cabbage in butter. I steamed it and seasoned it. Although DD have some interesting butters to season. May try one of them on my next foray into the cabbage patch.I've just chopped one of these massive savoy cabbages. I think that to munch through this lot I will be adding several cloves of grated garlic and, maybe, some grated lemon zest.
I think that the 'enhanced' recipes are usually better than the originals. The times it has gone wrong for me has been when baking bread.
Good tip - I must try to remember it. Looking forward to trying it.We had that chicken/feta/cream thing a couple of weeks ago.
I thought the same about the cream amount (that it would be too much), so i omitted the 'generous amount of olive oil' i was supposed to use on the spring greens. It worked out OK, and I will do the same again this week.
You can hardly get in the fridge for cabbages, cauliflower , and all kinds of greens. Eggs live outside the fridge and yes it is one of these big American beasts but no way the eggs go in. Thankfully we've worked out the mistake now - I almost collapsed at seeing 70 eggs on my list for the week and I 've had a load of double yolks in what I did buy. It's working though and I must admit I didn't notice how much cabbage or how many eggs there were.You crack me with this thread. I have a picture in my mind of you having huge fridges full to the gills with eggs and cabbage. Seriously 6 dozen eggs?????
I used the round cabbage but I steamed it , added a load of pepper and used it to soak up the sauce.Good tip - I must try to remember it. Looking forward to trying it.
Tonight's dinner: the burger was lovely, I'm glad I added the chipotle flakes. I did the sauce as per the recipe and there was far, far too much of it. The cabbage fried in butter was a bit indifferent even with the addition of garlic and a little grated lemon zest. I think it would benefit from some onion added to it - although that would increase the carbs. I also think maybe better to not use savoy for it - maybe a normal green cabbage cut in thicker ribbons that I cut it.
I thought you did with the Chook nameMr C isn't having the eggy breakfasts and I've decided to either have 2 scrambled with some gravadlax or to have kippers. I think three eggs a day is rather too much every day.
Having said that.... I baked low carb cakes today for Mr C which took 10 eggs and he's just boiled 3 to take with his roasted ham salad for his lunch at work tomorrow as well as some home made lime mayo..
I'm beginning to wish we still kept chickens.
I did used to as a hobby - at one point I had 250 of them properly free range - they used to lay the most gorgeous eggs.I thought you did with the Chook name
I did used to as a hobby - at one point I had 250 of them properly free range - they used to lay the most gorgeous eggs.
I think I remember him saying red wine is okay.... it's in the introduction to diet doctor video I think.Oh, and where are people standing on alcohol with this Challenge?
After about 30 years of being a disinterested abstainer (cos alcohol never appealed), I recently had sip of cinzano and (no carb) lemonade, and my taste buds did the CanCan. So I have been having a long glass with a smidge of cinzano in the bottom, drowned in lemonade, some evenings.
Don't look anything like Joan Collins while doing it, though. Thank goodness.
I suppose I should really trawl the DD site and find the answer for myself...