DJC3
Master
I do hope you find something suitable.
Thanks for the suggestion. I had a look on YouTube and watched some videos. However, those that I saw were not possible for me to do. I'll look again and see if there are any others which might help.
Thanks for the suggestion. I had a look on YouTube and watched some videos. However, those that I saw were not possible for me to do. I'll look again and see if there are any others which might help.
Viv - the saute function initially comes on at the lower of three settings. To make it hotter, just hit the saute buttom, them the "more" button, until you get what you want. As the IP saves your last setting (per function), then next time, it will come on at the last heat.
Personally, I don't usually saute in the IP, but that's because I'm a shorty, and the angles don't really work for me, as moving the meat/onions/whatever around, my forearms are in real danger of being burned on the hot inner pot rim. On that basis, depending on what and how much I'm doing, I'll either saute in a saute pan, or a wok.
Ot's rather miraculous how quickly "stuff" cooks, once it reaches pressure. For recipes requiring water in the inner pot (as opposed to fluid as a recipe ingredient), I usually use boiled water straight from the boiling kettle.
@Viv19 I always use the sauté function, I’m obviously taller than @DCUKMod (or my worktops are lower) and she has told you about increasing the heat - mine is set to Hot. It’s great as you only have 1 pan to wash up at the end, also all the little stuck on bits from the frying give flavour to the finished dish ( just make sure you scrape them around to get them off when you add the liquid later)
Glad you found the meat was lovely and tender - can’t be bad in 1/2 hr. I’m sure you’ll end up loving it.
It’s been a lovely summer’s day here - heatwave still bypassing us. Low 20s few clouds, light breeze- perfect.
Dennis had a play date on Fistral beach at lunchtime so just CWC this morning and lunch at Rick Steins beach cafe - grilled salmon, salad, garlic mayo. Water to drink.
This evening had fresh local scallops with chorizo and salad. 2 glasses white wine.
Almost forgot late afternoon snack of celery sticks and guacamole.
@Goonergal glad you are on the mend but obviously still very much under the weather if that short walk exhausted you. Take it easy, don’t push yourself.
@PenguinMum I haven’t seen the other thread yet, hope your eye is ok today in spite of the early waking and that yesterday’s rest did it good.
That is my perfect menu @DJC3! Sounds perfect in Cornwall today every wise. Thanks for asking...my eye is getting better but I am being cautious to avoid infection. The soreness is abating this evening so thats good but I wont risk showers/hair washing till tbe weekend much as I would like to! Little Dennis is a reallittle star.It’s been a lovely summer’s day here - heatwave still bypassing us. Low 20s few clouds, light breeze- perfect.
Dennis had a play date on Fistral beach at lunchtime so just CWC this morning and lunch at Rick Steins beach cafe - grilled salmon, salad, garlic mayo. Water to drink.
This evening had fresh local scallops with chorizo and salad. 2 glasses white wine.
Almost forgot late afternoon snack of celery sticks and guacamole.
@Goonergal glad you are on the mend but obviously still very much under the weather if that short walk exhausted you. Take it easy, don’t push yourself.
@PenguinMum I haven’t seen the other thread yet, hope your eye is ok today in spite of the early waking and that yesterday’s rest did it good.
View attachment 34487 Punting in Oxford, would have been a better idea @ianpspurs , that offering to give my son a lift to his friend’s house and getting stuck in the many road works that have sprung up around Oxford in the last couple of weeks. Thank goodness for an air conned car!
View attachment 34486
Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch: Babybel cheeses with cauliflower and broccoli salad followed by Greek yoghurt and strawberries.
Mid afternoon: coffee chia pudding and black coffee.
Dinner: Moules marinière followed by SF jelly, cream and LC chocolate granola
Eaten today
Mixed nuts
Eggs and corned beef
cwc
I can’t remember what I had next, but it was a meal before I went it to the dentist. Total blank, but I will fill in later when I recall...
After the dentist (a mould was made) I ate strawberries and raspberries. It was a hot day and I felt like it.
I had bought some sausages and cooked them when I got home and ate 3 of them
More strawberries and raspberries. For some reason the heat made me feel like more food.
Tea and water to drink.
A lot more food for me but I don’t feel stuffed.
>^..^<
OH was impressed! I don’t always like to eat meat so if I can cook it faster with the same results then that’s really good.
Funny you should say that! My daughter is living in Brussels at the moment so I thought I’d try them as we are visiting in September and it seems a good low carb choice for eating out while we are thereOooh I love moules! One of the better things of living in Brussels.)
And corned beef. In the UK?? I didn't think they ate it here.
Today:
Breakfast: Usual coffees with cream.
Lunch: Chicken, cheese and olive wrap. Sauteed courgette and mushrooms. Oppo chocolate and hazelnut ice cream with raspberries.
Dinner: Raw mushrooms drizzled with olive oil and salt. They're my popcorn.
Funny you should say that! My daughter is living in Brussels at the moment so I thought I’d try them as we are visiting in September and it seems a good low carb choice for eating out while we are there
You can also cook from frozen, which can be handy if one forgets to do an earlier freezer dive. About the only thing you shouldn't do, from frozen is a whole chicken, and mince doesn't work so well, allegedly.
I've only done it once, with a beef casserole. When the cooking time finished, and pressure released, I gave it a good old stir and left it on keep warm for a while.
If you freeze your casserole in whatever portions sizes you find useful, to reheat from frozen, all you need do it put about 100ml water in the inner pot, just to wet it, add the brown iceberg, then set your pot to 15 minutes pressure.
When done, dinner is ready.
I have experimented with the timings on that. For liquidy things, like soup, I have done as little as zero minutes pressure and had double quick, piping hot soup.
For me? This evening's dinner was Mac 'n' cheese for my OH, and Cauli cheese for me.
This morning, I finished off my inaugural batch of home made clotted cream. By finishing off, I mean, I took the cooked cream out of the fridge, breached the top, and poured off the non-clotted element (there's always some liquid when it's done).
My OH was so keen to try it out, he clotted cream on his brekkers. There's decadent!
It was (and is) a triumph.
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