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<blockquote data-quote="tubolard" data-source="post: 61975" data-attributes="member: 9741"><p><strong>Re: Recipes.</strong></p><p></p><p>Thank you Fenster, Gordon! pshaw! During his time with me his Anglo Saxon vocabulary increased ten-fold, I taught him all he knows about the mellifluous flow of the Anglo Saxon language including that valuable tool tmesis, until eventually he developed into the cunning linguist we all know and love.</p><p></p><p>All the recipes serve eight apart from the braised red cabbage, which serves six. So, don't hold me to this, but, minimum carbs/portion are the following:</p><p></p><p>Spiced Aubergine Salad : ~ 6g/portion</p><p>Braised red cabbage : ~ 24g/portion</p><p>Beef in Guinness : ~ 7g/portion</p><p>Ricotta cakes with red fruit : ~ 12g/portion</p><p></p><p>Not only is the cous-cous high carb (at around 77g/100g dry and around 46g/100g hydrated) it is also high GI, both really good reasons to recommend small portions.</p><p></p><p>The braised red cabbage may be a bit high for some people, I suppose the apple could be swapped out with something else (currants, for instance, have fewer carbs than apples) or removed altogether which should reduce the carb content somewhat.</p><p></p><p>I allowed our guests to pour their own sauce for the ricotta cakes, I only had about a teaspoon myself, enough tang for my taste buds.</p><p></p><p>We ate the meal over three hours or so, plenty of chat and chit, and a couple of glasses of wine to ease things along. Tempted as I was, I did not entertain the guests with my song and dance routine before dessert and we did play on the Wii after dinner was done.</p><p></p><p>Regards, Tubs.</p></blockquote><p></p>
[QUOTE="tubolard, post: 61975, member: 9741"] [b]Re: Recipes.[/b] Thank you Fenster, Gordon! pshaw! During his time with me his Anglo Saxon vocabulary increased ten-fold, I taught him all he knows about the mellifluous flow of the Anglo Saxon language including that valuable tool tmesis, until eventually he developed into the cunning linguist we all know and love. All the recipes serve eight apart from the braised red cabbage, which serves six. So, don't hold me to this, but, minimum carbs/portion are the following: Spiced Aubergine Salad : ~ 6g/portion Braised red cabbage : ~ 24g/portion Beef in Guinness : ~ 7g/portion Ricotta cakes with red fruit : ~ 12g/portion Not only is the cous-cous high carb (at around 77g/100g dry and around 46g/100g hydrated) it is also high GI, both really good reasons to recommend small portions. The braised red cabbage may be a bit high for some people, I suppose the apple could be swapped out with something else (currants, for instance, have fewer carbs than apples) or removed altogether which should reduce the carb content somewhat. I allowed our guests to pour their own sauce for the ricotta cakes, I only had about a teaspoon myself, enough tang for my taste buds. We ate the meal over three hours or so, plenty of chat and chit, and a couple of glasses of wine to ease things along. Tempted as I was, I did not entertain the guests with my song and dance routine before dessert and we did play on the Wii after dinner was done. Regards, Tubs. [/QUOTE]
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