Happy birthday Branston, thank you for your pickles!In other news, I saw this and thought of you @Antje77 . So many Branston options, AND it is Branston's 100th birthday.
Happy birthday Branston, thank you for your pickles!
(Not sure if he reads this thread but just in case.)
I still have almost three pots left, thanks to my neighbour, which will easily last me until my next trip to the UK in october next year.
Haven't looked at the dates, but I finished my last pot a year after opening and it still tasted fine, so I'm pretty sure it simply doesn't go off, like, ever.
So far I've simply sent my friend everyone's recommendations on sweeteners for baking, but your hilarious meal deserves sending her a link to your post to go with your tips!@Antje77 I’ve used erythritol since being unable to get the golden monkfruit which I prefer. Erythritol has a sort of cold aftertaste I’m not too keen on and I find you need a lot less than recipes state.
Oh my gosh! Love it!I wish I could post a warning to those of a nervous disposition about my photo. It was a slow roast breast of lamb and I got the shock of my life when I took it out of the oven to find this ghoulish grimace where all the ribs had come through! That was dinner, with swede and carrots cooked underneath the meat and creamy parmesan cabbage in the side.
Lunch was SRSLY roll filled with ham and cheese. 1 Sq Lindt 90%
Breakfast- goats milk kefir and black coffee ( not together)
@Rachox have you tried the keto fitness club bread? I prefer the SRSLY stuff but If I remember rightly the KFC rolls were more similar to the Low Carb Co. ones.
@shelley262 and @jessj thank you for the tip off re the Olina crackers. I used to make crackers a lot but I don’t often have the oven on these days ( today was an exception) so pre-made suits me better and is probably cheaper in the long run.
Great result from your retinopathy check @RosemaryJackson
@Antje77 I’ve used erythritol since being unable to get the golden monkfruit which I prefer. Erythritol has a sort of cold aftertaste I’m not too keen on and I find you need a lot less than recipes state. View attachment 63980
I use stevia pellets. That sweetens up everything while baking or making nut butter chocolate....A question from my friend, who loves baking:
My friend and her family have a relatively newly diagnosed T2 over for dinner every friday. The T2 friend has recently discovered the effects of low carb eating with the help of my friend.
I've never used sweeteners myself, so that's one thing I can't advise her on.
So what's everyone's sweetener of choice for baking? (She doesn't have dogs so that's not an issue.)
Never thought of Bovril with cream. Sounds like an interesting idea.Favourite treat, a mug of Bovril mixed in boiled water with a good glug of double cream. Delicious
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