chri5
Well-Known Member
- Messages
- 445
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
Dinner turned out to be slow braised pigs cheeks with a mountain of cabbage (as predicted) and by God was it good!
Dinner turned out to be slow braised pigs cheeks with a mountain of cabbage (as predicted) and by God was it good!B - omelette muffins with bacon lardons 1/2 hp roll with butter
L - avocado chocolate mousse
D - no idea yet but it will feature cabbage heavily, plus I have just fetched a bottle of bourbon to help drown my cold.
Love the cod in chorizo & tom sauce, you can use an almost identical sauce (add diced peppers and chilli to taste) to poach eggs in ...........beautiful!B: 2 soft boiled eggs (well that was what I "ordered"...didn't turn out that way) and 1 slice of LivLife ( aka 2 mouthfuls)
L: Cold Roast Beef, Mayonnaise, Dijon & Baby Toms
D: Roasted Cod in a Chorizo and Tomato sauce, with Pea Puree and assorted green veggies
P: Blueberries, shaved 85% and double cream
Breakfast - Almond flour pancake with flax , mixed seeds, full fat greek yogurt and summer berries
Lunch - bacon, scrambled eggs, 3 low carb aldi crackers with cream cheese
dinner - aubergine lasagne ( minced meat, onions, grated carrot, garlic in bolognese sauce layered over sliced aubergine and topped with a pot of full fat creme fraiche, some grated cheese and peri peri salt sprinkled on top and cooked in oven for 25 mins - freeze half for next time) and an almond flour carrot cup cake
Update @Brunneria and @AndBreathe : You were right, ladies; it's a gorgeous cake - deliciously moist and crumbly. I added a topping using 40g Chocologic sugar-free chocolate melted with 10g butter (mainly because my oven was running a little hot and the top looked a bit dark), and it works out at 220cals and 4.6g carbs per slice. Scrumptious! Thank you...Mmmm, yes - this sounds good! I'll give it a try... Thank you, ladies!
@Brunneria - you are a woman after my own heart!!! LOLYes! All my fillings sink too.
And my top goes dark brown.
Lol.
The cherries would be gorgeous. And boozy drizzling would work like a charm...
Sorry, @Galja, and PLEASE don't take this personally, but... oh dear!I used to live in Baltimore which had city markets often with stalls from odd perceyers. One time, I got the whole smoked pig's head so I took a big ole crab pot and in the bottom part with the lid, not the steamer part, I slow cooked that whole head with just brown mustard seeds from India, coriander, cumin seed, some bay laurel leaves and a few pods of this and that and a few kinds of pepper corns. Did I mention the gallon or so of water?I may have zipped it up with a couple tiny Chinese bird peppers toward the end, maybe a half pound of poddling radishes from the garden, few shallots, whatever.... After a while in the first part of the cooking, I baiscally took out the head, removed all the meaty and gelatinous stuff , put the former, inclusive of eyes, into one pile and refrigerated, put the other and similar and the skull back in the liquid which had reduced somewhat and had a couple additionsand when I liked the look of it and the smell of it a few hours down the line, sieved it and put all that back in the pot. When I thought I had something wiggle gelatinous, I added chopped up head meat to it's reduced self in a couple loaf pans and made head cheese. Needed a tweek of vinegar here and a tad of salt there, but basically was great.
Pickled lambs tongues? Is that how the phrase "Eeeeeewwwe" originated?I take it you're not emailing me for my famous pickled lamb's tongues recipe?
The eyes, dear, do not bear overcooking and once they are cooked, should be enjoyed forthwith
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