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Type 2s: What have you eaten today?

Evening all

Yesterday:

B: Two poached eggs topped with a knob of butter, avocado, seasoned with black pepper and a wedge of Gorwydd Caerphilly
Water to swallow tablet.
Double espresso.

Mid-morning black filter coffee.

L: Packed lunch made with leftover mushroom and spinach frittata.
Chicory boats for scooping, Romano peppers, celery sticks and cherry toms with a dollop of home-made mayonnaise for dipping.
Tiger prawns.
Almonds and walnut halves.
Water to drink.
Wild blackberries picked on the hoof to round off lunch.

Mid-afternoon tea with a dash of milk.

D: Smoked salmon and cream cheese salad made with lettuce, celery, vine tomatoes, salad onions and Romano peppers, dressed with olive oil and a touch of lemon juice, topped with toasted sunflower hearts and pumpkin seeds.
Water to wash down tablets.
 
Evening all

Yesterday:

B: Two poached eggs and scallops, asparagus spears smothered with butter, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Tuna steaks rolled in finely chopped celery and sage, baked with red bell peppers and aubergines, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed French beans and mangetout with a knob of butter and toasted almonds.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Seafood salad made with king prawns and brown shrimps, avocado, baby plum tomatoes, salad onions and Kalamata olives with home-made aioli for dipping and topped with roasted macadamia nuts.
Water to wash down tablets.
 
Evening all

Yesterday:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and vine tomatoes, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Baked whole sea bass, belly stuffed with French tarragon and garlic, drizzled with olive oil.
Steamed asparagus spears topped with a knob of butter.
Baked calabrese, cauliflower, leeks, onions, garlic and red bell peppers.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Salad made with anchovy fillets, eggs, avocado, lettuce, Padrón chillies, salad onions, lemon verbena and a touch of lemon juice, with a dollop of home-made aioli for dipping, topped with pecan halves.
Water to wash down tablets.
 
Evening all

Yesterday:

B: Two poached eggs topped with a knob of butter, avocado and four tiger prawns, seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Courgetti alla Carbonara made with chestnut mushrooms, eggs, double cream, Parmesan, nutmeg, butter and spiralised courgettes, topped with extra Parmesan and parsley.
Steamed French beans and mangetout smothered with butter.
Water to drink.
Skipped pud.

D: Seafood salad made with crab, mussels, lettuce, finely shredded red cabbage, apple peel, celery, baby plum tomatoes, salad onions, kalamata olives and mint, with a dollop of home-made aioli for dipping, topped with toasted pistachios.
Water to wash down tablets.
 
Evening all

Tuesday:

My husband listened to the radio bulletin and decided we would have 'gazpacho' weather today. (My better half seems to enjoy preparing gazpacho as long as I don't press him to make it too often.) With English tomatoes at their best now, this sounded an excellent plan. With another scorcher in prospect here in London, I made ceviche to avoid unwanted heat in my kitchen.

B: Two poached eggs topped with a knob of butter, avocado and three crevettes all seasoned with a good grinding of black pepper.
Water to swallow tablets
Espresso.

L: Appetiser: gazpacho
Ceviche made with lemon sole fillets cured with lemon juice, zest and Welsh onions, then combined with tomatoes, Padron chillies, cucumber, Kalamata and Halkidiki olives, chopped coriander and olive oil.
Salad made with lettuce, home grown toms, radishes, Romano peppers and Welsh onions, dressed with an olive oil, mint, garlic and balsamic vinaigrette and topped with toasted almonds.
Water to drink.
Skipped pud.

D: Seafood salad made with king prawns, mussels, lettuce, sweet cicely, cherry tomatoes, celery and salad onions dressed with home-made aioli topped with toasted sunflower and pumpkin seeds.
Water to wash down tablets.
 
Evening all

On Wednesday:

B: Two poached eggs topped with a knob of butter, avocado and tiger prawns, seasoned with a good grinding of black pepper.
Water to swallow tablets
Espresso.

L: Appetiser: gazpacho
Leftover ceviche made with lemon sole fillets cured with lemon juice, zest and Welsh onions, then combined with tomatoes, Padron chillies, cucumber, Kalamata and Halkidiki olives, chopped coriander and olive oil.
Salad made with lettuce, home-grown tomatoes, radishes, Romano peppers and Welsh onions, dressed with an olive oil, mint, garlic and balsamic vinaigrette and topped with pistachios.
Water to drink.
Skipped pud.

D: Seafood salad made with brown shrimps, crab, sweet cicely, celery, Romano peppers, salad onions and mustard cress, with a dollop home-made aioli for dipping, topped with toasted walnuts and sesame seeds.
Water to wash down tablets.
 
Just to throw something in here for a change - I may have finally figured out how to cook steak...

I'm very much a 'figure it out as you go along' kind of cook, much enthusiasm if little education. Noodles were always my go-to, and I can do wonderful things with them, and a year ago I would (and did) say that I could never be a carnivore, because everything I like to cook involves carbs - noodles, rice, pasta, gorgeous little potatoes cooked three ways.. I could easily give up meat, and disliked anything with fat on it - I would trim the fat off a piece of Parma Ham.

So, I'm less of a 'Jack Spratt' these days - and for this next quarter, I'm going to try to lean into carnivore. One key part of that Is that I could never cook steak. First, I would trim all the fat off, then I would have to make really fine strips, because my wife cannot manage meat that isn't cooked to the point of destruction. She literally cannot order a steak in France, because it has to go back to be cooked some more, basically until either she or the cook gives in and calls it a day - but she cannot eat what she's given, and the cook cannot bear to reduce the meat to inedible jerky-like texture that she wants.

Anyway, I digress, I have an old thick cast square meat griddle pan, that I never use, and can take the handle off, and pop in my Cadac Barbeque. Tonight was my fourth attempt, but I'm getting there; Lidl do a pretty good, cheap aged thick 10 oz Sirloin, and I can get the griddle up to 200 degrees before putting in the butter and then then seasoned steak.

Plenty of smoke, and heat, but basically only open the hood to turn it, maybe three minutes a side, leaves a lovely grill-marked crust, and nearly raw in the centre. Leave to rest for another five minutes, and man, it was just delicious... juicy and melt-in-the-mouth and with a crunch at the same time.

Very simple then to clean up, job's a good'un, and no fuss in the kitchen to deal with.

And I even managed to eat some of the fat on the steak - that's a big step for me.. (not all, but the very outer layer crisped up a bit and was lovely).
 
Chris24Main said:
Just to throw something in here for a change - I may have finally figured out how to cook steak...

I'm very much a 'figure it out as you go along' kind of cook, much enthusiasm if little education. Noodles were always my go-to, and I can do wonderful things with them, and a year ago I would (and did) say that I could never be a carnivore, because everything I like to cook involves carbs - noodles, rice, pasta, gorgeous little potatoes cooked three ways.. I could easily give up meat, and disliked anything with fat on it - I would trim the fat off a piece of Parma Ham.

So, I'm less of a 'Jack Spratt' these days - and for this next quarter, I'm going to try to lean into carnivore. One key part of that Is that I could never cook steak. First, I would trim all the fat off, then I would have to make really fine strips, because my wife cannot manage meat that isn't cooked to the point of destruction. She literally cannot order a steak in France, because it has to go back to be cooked some more, basically until either she or the cook gives in and calls it a day - but she cannot eat what she's given, and the cook cannot bear to reduce the meat to inedible jerky-like texture that she wants.

Anyway, I digress, I have an old thick cast square meat griddle pan, that I never use, and can take the handle off, and pop in my Cadac Barbeque. Tonight was my fourth attempt, but I'm getting there; Lidl do a pretty good, cheap aged thick 10 oz Sirloin, and I can get the griddle up to 200 degrees before putting in the butter and then then seasoned steak.

Plenty of smoke, and heat, but basically only open the hood to turn it, maybe three minutes a side, leaves a lovely grill-marked crust, and nearly raw in the centre. Leave to rest for another five minutes, and man, it was just delicious... juicy and melt-in-the-mouth and with a crunch at the same time.

Very simple then to clean up, job's a good'un, and no fuss in the kitchen to deal with.

And I even managed to eat some of the fat on the steak - that's a big step for me.. (not all, but the very outer layer crisped up a bit and was lovely).
Click to expand...
Greetings @Chris24Main and welcome to this thread for type 2 foodies. We.re pleased you could join us.
 
Evening all

Thursday:

B: Two poached eggs with a knob of butter, avocado and three crevettes, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Mushroom and spinach frittata made with eggs, Cheddar cheese, onion, double cream and thyme.
Vegetable tray bake using broccoli, sweet red peppers, leeks and onions.
Steamed French beans smothered with butter.
Skipped pudding.
Water to drink.

D: Seafood salad made with brown shrimps, king prawns, home-grown tomtoes, celery, Halkidiki olives and salad onions dressed with a dollop of home-made mayonnaise for dipping and topped with roasted macadamia nuts.
Water to wash down tablets.
 
Evening all

Friday:

B: Two poached eggs topped with a knob of butter and avocado seasoned with a good grinding of black pepper plus a wedge of Harbourne Blue goat's milk cheese.
Water to swallow tablet.
Espresso.

Mid-morning black filter coffee

L: Packed lunch made with leftover spinach and mushroom frittata.
Chicory boats for scooping, Romano peppers, celery sticks and home-grown tomatoes with a dollop of home-made mayonnaise for dipping.
Prawns and brown shrimps
Almonds, hazelnuts.
Foraged wild blackberries on the hoof to round off lunch.
Water to drink.

Mid-afternoon tea with dash of milk

D: Smoked salmon and cream cheese salad made with lettuce, celery, sweet cicely, home-grown tomatoes, salad onions and mustard cress, dressed with olive oil and a touch of lemon juice, topped with toasted sunflower hearts and pumpkin seeds.
Water to wash down tablets.
 
Evening all

I never tire of eggs with avocado; a match made in heaven, but on Saturdays when there's a little more time, I enjoy my eggs with asparagus topped with a knob of butter. The English asparagus season is well and truely over, but I've been able to obtain asparagus, mostly imported from Italy, until this week. In its place today, I used purple sprouting broccoli, another favourite vegetable.

Saturday:

B: Two poached eggs, two scallops and purple sprouting broccoli smothered with butter, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Tuna steaks rolled in finely chopped celery and sage, baked with sweet red peppers and mushrooms, moistened with double cream and topped with extra mature Cheddar cheese.
Steamed French beans and mangetout with a knob of butter..
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Seafood salad made with king prawns and brown shrimps, avocado, home-grown tomatoes, salad onions and Kalamata olives with home-made aioli for dipping, topped with roasted macadamia nuts.
Water to wash down tablets.
 
breakfast one crumpet with marmalade. Camp coffee/coffee mate no sugar.

lunch - one milk loaf sandwich with cheese and pastrami. Camp coffee/coffee mate no sugar
 
Evening all

Sunday:

B: Two eggs scrambled in butter with a generous dollop of double cream, sautéed chestnut mushrooms and home-grown tomatoes, all seasoned with a good grinding of black pepper.
Water to swallow tablet.
Espresso.

L: Aperitif: dry white wine.
Baked whole sea bass, belly stuffed with sprigs of thyme and garlic, drizzled with olive oil.
A medley of baked broccoli, leeks, onions, garlic and sweet red peppers topped with a knob of butter.
Water to drink.
Skipped pud.
Two squares, Montezuma's Absolute Black 100% cocoa chocolate.

D: Salad made with anchovy fillets, eggs, avocado, lettuce, Padrón chillies, salad onions, lemon verbena and a touch of lemon juice, with a dollop of home-made aioli for dipping, topped with pecan halves.
 
Evening all

Yesterday:

B: Two poached eggs topped with a knob of butter, avocado and tiger prawns all seasoned with a good grinding of black pepper.
Water to swallow tablets.
Espresso.

L: Baked halloumi and sweet red peppers,
Hummus with mixed Halkidiki and Kalamata olives.
Salad using cucumber, salad burnet, rocket, salad onions, raspberries, strawberry halves and mint, dressed with olive oil, garlic, a touch of lemon juice and topped with toasted almonds and sesame seeds.
Water to drink.
Skipped pud.

D: Seafood salad made with mussels, brown shrimps, lettuce, home-grown tomatoes, celery, Romano peppers and Welsh onions with a dollop of home-made aioli for dipping and topped with roasted macadamia nuts.
Water to wash down tablets.
 
Evening all

Yesterday:

B: Two poached eggs topped with a knob of butter, avocado, seasoned with a good grinding of black pepper. A wedge of Teifi (organic unpasteurised cow's milk cheese from Wales).
Water to swallow tablets
Espresso.

L: Salad using wild Alaskan sockeye salmon fillets poached with black peppercorns, whole salad onions and lemon juice.
Combined with vine tomatoes, avocado, celery and sweet cicely, dressed with olive oil plus a touch of lemon juice, lemon verbena and garlic, topped with toasted pistachios.
Water to drink.
Skipped pud.

D Seafood salad using king prawns, mussels, lettuce, home-grown tomatoes, flat leaf parsley, Romano peppers, Kalamata olives and Welsh onions, dressed with an olive oil, balsamic and garlic vinaigrette, topped with toasted pine nuts.
Water to wash down tablets.
 
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Evening all

Wednesday:

B: Two poached eggs topped with a knob of butter, avocado and four tiger prawns all seasoned with a good grinding of black pepper.
Water to swallow tablets.
Espresso.

L: Salad using leftover Alaskan sockeye salmon fillets poached with black peppercorns, whole salad onions and a touch of lemon juice.
Combined with vine tomatoes, avocado, celery and sweet cicely, dressed with olive oil plus a drop of lemon juice, lemon verbena and garlic, topped with toasted almonds.
Water to drink.
Skipped pud.

D Seafood salad made with crab and brown shrimps, lettuce, home-grown tomatoes, celery, Welsh onions and mustard cress, with a dollop of aioli for dipping, topped with flat-leaf parsley and toasted pistachios.
Water to wash down tablets.
 
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