ianpspurs
Oracle
Hope the application is successful and proves to be a rewarding role.
Hope the application is successful and proves to be a rewarding role.Evening everyone, sorry I didn’t post yesterday, the evening ran away from me as I was busy putting the final sections of my application together. I submitted it this afternoon
Coffee with cream and almond milk, fage 5% yogurt and a sprinkle of morning boost seeds
Lunch consisted of baked eggs with ham, cheese, tomato and spring onion, pork scratchings
Dinner celeriac mash and pork & chorizo meatballs
Cheese and small pack of marmite crackers, naughty treat
That shepherd's pie topping has become our favourite - better than potato IMHO.View attachment 31100 View attachment 31101 Quite industrious in the kitchen today. I made a huge batch of hickory spiced almonds and pecans (seriously moreish!), which should keep us going for a while. I also made a batch of Pecan Butter Cookies (recipe from www.alldayidreamaboutfood.com) which taste really nice, but already trying to work out how to improve them.
Breakfast: Almond & vanilla chia pud. Coffee and cream.
Lunch: Waitrose harissa pomegranate chicken skewers, chorizo and mexicana rollitos, sliced beef, avocado, cherry toms, baby gem.
Snacks: Butter pecan cookie and a few nuts (for testing purposes!).
Dinner: Shepherd's pie (leftover lamb shoulder) with celeriac and swede cheesy topping. Butter pecan cookie and decaf coffee.
THEy look delicious - wonder if substituting coconut flour with ph may work? May have a try. Let me know if you make any successful adaptations not done sweet biscuits in a whileView attachment 31100 View attachment 31101 Quite industrious in the kitchen today. I made a huge batch of hickory spiced almonds and pecans (seriously moreish!), which should keep us going for a while. I also made a batch of Pecan Butter Cookies (recipe from www.alldayidreamaboutfood.com) which taste really nice, but already trying to work out how to improve them.
Breakfast: Almond & vanilla chia pud. Coffee and cream.
Lunch: Waitrose harissa pomegranate chicken skewers, chorizo and mexicana rollitos, sliced beef, avocado, cherry toms, baby gem.
Snacks: Butter pecan cookie and a few nuts (for testing purposes!).
Dinner: Shepherd's pie (leftover lamb shoulder) with celeriac and swede cheesy topping. Butter pecan cookie and decaf coffee.
I use a 65ml Benecol drink as my base, kill two birds with one stone! There’s two no added sugar flavoured ones raspberry and peach. With those I just add 4 tsp of chia seeds and leave in the fridge overnight. Alternatively I use a natural flavour one and add a teaspoon of orange or lemon extract. I have recently started making a coffee one by adding a level tsp of espresso powder and a tsp of xylitol.How do you make your chia puddings? Mine are always a bit flavourless
Thanks @RachoxI use a 65ml Benecol drink as my base, kill two birds with one stone! There’s two no added sugar flavoured ones raspberry and peach. With those I just add 4 tsp of chia seeds and leave in the fridge overnight. Alternatively I use a natural flavour one and add a teaspoon of orange or lemon extract. I have recently started making a coffee one by adding a level tsp of espresso powder and a tsp of xylitol.
Do you steam or boil the swede and celeriac before mashing? Traditional masher or immersion blender whizzy wand thing? I always use my wand, as I find celeriac goes lumpy if I try to use a masher. But it does end up more of a purée than a mash.That shepherd's pie topping has become our favourite - better than potato IMHO.
I can report back that a drizzle of chocolate on them enhanced them no end! They could do with being a bit firmer (they are very short), so that's what I want to work on.THEy look delicious - wonder if substituting coconut flour with ph may work? May have a try. Let me know if you make any successful adaptations not done sweet biscuits in a while
Do you steam or boil the swede and celeriac before mashing? Traditional masher or immersion blender whizzy wand thing? I always use my wand, as I find celeriac goes lumpy if I try to use a masher. But it does end up more of a purée than a mash.
hi AngieHi all, been on the go today so nothing fancy for me.
Breakfast nothing, fast til 1pm
Lunch scrambled eggs with grated cheese and 1 small tomato.
Dinner, tuna in oil, cheese and cucumber. Dash of salad cream.
5 raspberries, sf jelly and cream for after.
Still didn't reach my calories goal of 1350...made it to just over a 1000 so better than the 600s last week.
Still no weight loss, but no gain and watch and rings are loose so something is happening.
Yes me too, it’s taken me an age to complete, kept talking myself out of applying for it then adding a bit, just in case I changed my mind, been never ending! I will probably have to jump through hoops and do some awful presentation if I get shortlistedWell done getting that application off and wishing you all the best with it clearly you’d earnt a treat I hate application forms
Thank you, as they say nothing ventured nothing gained, it’s a role within our learning and development team, I’m hoping that the increase in salary will provide an opportunity to reduce my hours at some point in the future plus the role will involve coaching and mentoring so I will be using my teaching quals againHope the application is successful and proves to be a rewarding role.
I also find if I prepare ahead, cool and then keep in fridge for a few hours that this tends to dry it out/ thicken a bit. I then either cover with film for a quick microvawe or to use as a topping. Will try out your idea @Chook too sounds good. It is a very watery vegetable.I boil mine then use an immersion blender to whizz - i also add butter, a little crushed garlic and salt and pepper - then put it over a low heat to steam off the excess water before either freezing or using it as a topping.
The food fairy instructs me to put the 2 in the base of our steamer and boil. She then adds butter and cheese and uses a hand masher. If we want/wanted puree we briefly destroy with the nutribullet (if I don't watch cream could creep in) or butter. On its own celeriac is soo woosy and watery and I never did like the sloppy mash some chefs inflict on people. Not a fan of butter in vegetables except swede. Mashed with butter and black pepper I have liked it since childhood and I used to hate pepper.Do you steam or boil the swede and celeriac before mashing? Traditional masher or immersion blender whizzy wand thing? I always use my wand, as I find celeriac goes lumpy if I try to use a masher. But it does end up more of a purée than a mash.
I cook my Swede and celeriac separately and then use a potato ricer. I can slowly squeeze out some of the water before ricing comences. Rice back into a hot pan on a very low heat to steam for a bit then add butter, salt, pepper and perhaps some chili flakes.Do you steam or boil the swede and celeriac before mashing? Traditional masher or immersion blender whizzy wand thing? I always use my wand, as I find celeriac goes lumpy if I try to use a masher. But it does end up more of a purée than a mash.
Psyllium husk May bind them better?I can report back that a drizzle of chocolate on them enhanced them no end! They could do with being a bit firmer (they are very short), so that's what I want to work on.
I feel another book coming on.....100 ways to mash swede and celeriac. Best sellers list for sure!I cook my Swede and celeriac separately and then use a potato ricer. I can slowly squeeze out some of the water before ricing comences. Rice back into a hot pan on a very low heat st steam for a bit then add butter, salt, pepper and perhaps some chili flakes.
I sometimes temper some spices and mix in to make a substitute dhal.
Yes, I was also wondering about a little xantham gum.....Psyllium husk May bind them better?
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