That's a lot of meat! Looks great though.Evening all and thanks for the potato fibre info @ziggy_w I hadn’t noticed the omission either but it made me laugh when @Antje77 mentioned it. Your cupboard looks like a very good low carb store.
Today I had lunch of Parma ham, 1/2 avocado and a slaw style salad of courgette, h/m Mayo and a dollop of hot sauce. DGF cake to follow.
Dinner was steak with buttery, garlicky spring greens and a couple of glasses red wine.
@Goonergal I’m indebted to you once again for flagging up the reverse sear method of cooking steak. It was fab. I think I prefer it to sous vide steak, the fat renders better. I got the butcher to cut a couple of 1.5-2” slices off a sirloin joint for this. No idea what they weighed but they were huge, and yes, I happily ate this whole platefulView attachment 48030
I tend to do joints the same way - high oven first then turn down. I do, however, seal the joint in a pan before it goes into the hot oven. If you're doing it rare remember to rest the meat. Tent the tray with foil to let it rest.Thanks it will. Very similar to Delias but this gives the all important internal temperature to aim for
DGF order? 23 March use buy. I noticed they seem to send them out on Fridays. I ordered mine on Wednesday.Brunch - 1 slc hot cross bun toasted with butter on top. Mug of earl grey tea
Dinner - Leftover butter chicken from yesterday with cauliflower rice. 1 slice slc (outsider) with garlic butter on top to dip in to the sauce. Large glass pepsi max
@maglil55 what was the use by date on your slc order? I ordered DGF on Friday not been despatched yet - so I wonder when I will receive it via Royal Mail tracked ...
That is weird - I ordered mine after you on Thursday night and I received my order on Saturday and mine are only dated until 20/3 which is ok but I would have thought if I ordered after you then mine should be dated longer you would think ...DGF order? 23 March use buy. I noticed they seem to send them out on Fridays. I ordered mine on Wednesday.
That is very weird.That is weird - I ordered mine after you on Thursday night and I received my order on Saturday and mine are only dated until 20/3 which is ok but I would have thought if I ordered after you then mine should be dated longer you would think ...
Saturday bed 6.1 FBG 6.3. A few things to catch up on during a bit of a weird day weather wise. Sun one minute, gales & rain the next. Horrendous traffic and road works too. @mrs T123 - meant to say, I've been getting a text message from Royal Mail before I get the email from DGF re delivery. Seems they are back to 24 hr delivery.
B. TAG and 2 slices of SLC toast with bacon & an egg. It was glorious.
L. Nothing. I had to get out for some serious shopping.
D. Chicken party. Minced chicken bound with egg and a pepper sauce in the centre. Wrapped in streaky bacon to hold it in shape. Oven cook or air fry about 30/35 mins. Obviously season and I added parsley as well. Had it with one of my Iceland souffle things. A DGF st Clement's with a few raspberries and a dash of cream.
Sunday bed 7.3 FBG 6.
B. TAG 2 slices of SLC toast with melted emmental.
L. Nothing
D. 2 beef olives (IP job with carrot/onion) yet again a souffle thing, few broad beans and asparagus wrapped in Parma ham and cooked in garlic butter. DGF coffee and walnut. Usual campari and soda.
@DJC3 - hubby seems intent on buying me kitchen things. I now have one of these meat thermometers that you insert in the meat and the reader is outside the oven. I also came back to a kitchen roll holder fixed on the side of one of the wall units with a shelf above it! These are just the tip of the iceberg. He's becoming an Amazon addict!
I'm in the cook the base camp. My meatza is made with pork mince and add Italian Herb mix (or oregano) salt and pepper. I bind it with a little beaten egg but don't add so much that it feels slimy. Roll your base out between 2 sheets of greaseproof. Remove the top sheet and carefully transfer the lower greaseproof sheet, with the meatza, to a baking tray. Into a hot oven for about 10 mins. Out of the oven and drain off any fat. I have also sometimes dabbed it with kitchen towel to get excess fat off. You can then either top it with desired toppings or let it cool and top it later. Personally, I would get the base made and rolled ready for the oven but cook it at the time you want it. I make my own tomato. Chop and blitz in a processor. Slice some garlic and cook with about a tablespoon of olive oil in a pot. Once softened, add the blitzed tomatoes and cook with herbs (dried basil and oregano and salt ) and a touch of Monk fruit if there is any bitterness. Cook until it thickens a bit. This can be made in advance and refrigerated. I keep it in kilner jars.I'm looking for advice!
Planning on trying my luck with a 'meatza' tomorrow, but the internet gives me lots of confusing advice: pre-bake the base for 20 minutes, 'pre-bake the base for 5 minutes, egg, no egg, cheese, no cheese, bake anywhere between 6 and 25 minutes etc.
This likely means that whatever I do I can't go wrong, but it also means I'm a bit lost. So I'd be delighted to hear your go to recipes for meatza, after all, no need to re-invent the wheel!
I'd prefer to prepare earlier in the day to only shove it in the oven when I'm starting to be hungry, so the final bake will be starting from cold. Tips on tomato sauce and toppings very welcome as well, as I've never made a pizza in my life (although I do have a history of upgrading cheap supermarket pizza's to something good, prior to diabetes).
I'm looking for advice!
Planning on trying my luck with a 'meatza' tomorrow, but the internet gives me lots of confusing advice: pre-bake the base for 20 minutes, 'pre-bake the base for 5 minutes, egg, no egg, cheese, no cheese, bake anywhere between 6 and 25 minutes etc.
This likely means that whatever I do I can't go wrong, but it also means I'm a bit lost. So I'd be delighted to hear your go to recipes for meatza, after all, no need to re-invent the wheel!
I'd prefer to prepare earlier in the day to only shove it in the oven when I'm starting to be hungry, so the final bake will be starting from cold. Tips on tomato sauce and toppings very welcome as well, as I've never made a pizza in my life (although I do have a history of upgrading cheap supermarket pizza's to something good, prior to diabetes).
This is very interesting. Much like fat head dough (which I don't like much) but with the almond meal replaced by crackling. I might well try this at some time in the future, as I was going to do a mince based thing this time. But I have a few bags of not-so-tasty pork scratchings from a brand I won't be buying again and this might well be the perfect way to get rid of them so it's now in my Copy me ThatGround pork rinds (crackling) (about 40g), cream cheese (25g), mozzarella or mozzarella/cheddar mix.
I think yours is close to what my experiment will be like. I think I'll go with your 10 minutes for the base before putting the toppings on, it's nicely in the middle of the other recipes.My meatza is made with pork mince and add Italian Herb mix
And yours says 10 minutes for the base bake as well, so ten minutes it will be.I’ve made this before:
https://www.dietdoctor.com/recipes/keto-taco-meatza
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