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<blockquote data-quote="BillB" data-source="post: 17100" data-attributes="member: 9985"><p><strong>Re: Recipes.</strong></p><p></p><p>Samphire is one of those green vegetables that I actually enjoy. I was brought up in the dark days of British cooking and wartime rationing which put me off cabbage, brussels sprouts, spinach and cauliflower for years. Here's my family's recipe for boiled cabbage: remove the stalk from a cabbage, chop the leaves, drop into a pan of boiling salted water. Boil for an hour, two is better. When it is reduced to a disgusting mush and the whole house has the disgusting reek of sulphur slop it onto a plate. It tastes even more revolting than it smells. It is not recommended that you try this at home :roll: </p><p>On the other hand, here is a recipe for mushroom soup that is low in sugar and carbs and is deliciously edible:</p><p></p><p>1 medium onion, roughly chopped</p><p>500 grams white mushrooms, wiped, trimmed and roughly chopped</p><p>cooking oil for frying</p><p>1 tsp Marmite</p><p>water</p><p>low fat cream</p><p></p><p>Heat the oil over a medium heat, then fry the onions gently until translucent. Add the mushrooms, stir and mix and continue cooking for 5 minutes. When the mushrooms have begun to wilt, pour in enough water to cover generously. Bring back to the boil and add the Marmite. Reduce the heat and simmer for 20 minutes.</p><p>Leave to cool for 10 to 20 minutes then pour into a liquidiser and give the soup a good whiz. Pour back into the saucepan, adding more water if the consistency is too thick. Check for seasoning and give a good grinding of black pepper. When you serve, add a tablespoon of low fat cream to each plateful.</p><p></p><p>Hope the tarte tatin is enjoyed by the family.</p></blockquote><p></p>
[QUOTE="BillB, post: 17100, member: 9985"] [b]Re: Recipes.[/b] Samphire is one of those green vegetables that I actually enjoy. I was brought up in the dark days of British cooking and wartime rationing which put me off cabbage, brussels sprouts, spinach and cauliflower for years. Here's my family's recipe for boiled cabbage: remove the stalk from a cabbage, chop the leaves, drop into a pan of boiling salted water. Boil for an hour, two is better. When it is reduced to a disgusting mush and the whole house has the disgusting reek of sulphur slop it onto a plate. It tastes even more revolting than it smells. It is not recommended that you try this at home :roll: On the other hand, here is a recipe for mushroom soup that is low in sugar and carbs and is deliciously edible: 1 medium onion, roughly chopped 500 grams white mushrooms, wiped, trimmed and roughly chopped cooking oil for frying 1 tsp Marmite water low fat cream Heat the oil over a medium heat, then fry the onions gently until translucent. Add the mushrooms, stir and mix and continue cooking for 5 minutes. When the mushrooms have begun to wilt, pour in enough water to cover generously. Bring back to the boil and add the Marmite. Reduce the heat and simmer for 20 minutes. Leave to cool for 10 to 20 minutes then pour into a liquidiser and give the soup a good whiz. Pour back into the saucepan, adding more water if the consistency is too thick. Check for seasoning and give a good grinding of black pepper. When you serve, add a tablespoon of low fat cream to each plateful. Hope the tarte tatin is enjoyed by the family. [/QUOTE]
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