Indy51
Expert
- Messages
- 5,540
- Type of diabetes
- Type 2
- Treatment type
- Diet only
Too much like hard work for meHmmm.
Ok. How about this.
Layers of jelly, diff colours/flavours.
Too much like hard work for meHmmm.
Ok. How about this.
Layers of jelly, diff colours/flavours.
OMG OMG OMG. Read all ten pages of this thread and it's put me off ever eating jelly again. Bits of ground up pig junk, seaweed, sachets of additive laden powders, wobbly slimy horribly sweet gunk completely detracting from all that deliciously sumptuous luxurious organic cream.
.
Hi,But...Nigella makes anything look good.
I like jelly, however for the longest time I thought you were talking about preserves, not Jello (as we call it in the States). I never think to eat "jelly", but I should.
Personally, I have now given up on jelly/jello. In my youth, when I was known to eat raw Chivers or Hartleys jelly cubes, any old flavour, I didn't know about chia seeds and almond milk. I wait until they turn into jellied blobs a bit like frog spawn and then go from there.
Hi,
No we're talking about the wobbly stuff.. Lol (I love the cultural mix up thing.) "Preserves" are called jam in the UK. Which I feel sounds cooler.. The term "Jello" (to my mind) also has a bit Enid Blyton "jolly go show" about it..
Personally, I don't touch any of it. Neither have I fond memories of spotted **** & nanny in the dorms..!
Thankyou - you've just reminded me of the bag of chia seeds in the cupboard.
The lemon chia pud i made was delish!
Hi,
No we're talking about the wobbly stuff.. Lol (I love the cultural mix up thing.) "Preserves" are called jam in the UK. Which I feel sounds cooler.. The term "Jello" (to my mind) also has a bit Enid Blyton "jolly go show" about it..
Personally, I don't touch any of it. Neither have I fond memories of spotted **** & nanny in the dorms..!
Well, now you are just speaking a foreign language!
Personally, I have now given up on jelly/jello. In my youth, when I was known to eat raw Chivers or Hartleys jelly cubes, any old flavour, I didn't know about chia seeds and almond milk. I wait until they turn into jellied blobs a bit like frog spawn and then go from there.
Lemon chia pud is very easy.
I use about 300mls water, 7-8 heaped tablespoons chia, the juice and zest of 1-2 lemons (depending on size), sweetener, and very thick cream.
Mix the water, lemon juice, zest and sweetener together. Adjust quantities to taste.
You are looking for a REALLY intense lemony taste, that isnt too sweet.
Once you have the flavour right, just add the chia seeds, stir, and set the whole thing aside till the chia seeds have thickened (several hours).
Serve with the thick cream (that's double cream to us Brits)
YES!
I love chia pud. And your post made me realise it is because it reminds me of my Grandma's milky puds.
Tapioca (frogspawn, especially the BIG bobbles)
Semolina
Ground rice
Rice Pud
How much cream @Brunneria ? This looks delicious! I like tapioca pudding too, so the fish-eye quality of chia pudding does not put me off at all. I am a big fan of the lemon fat bombs, because they are the perfect sweet end to a meal or when I have the occasional sweet craving. Lemon pudding is just...well, awesome.