I've not tried them (yet) but they are in my 'must make' folder. I understand it is the same recipe as the pizza just a lot thinner and cut in to cracker size, then baked until brown and crispy. From what I've read they don't go crispy unless very thin.Fathead crackers? I've just learned Fathead Pizza but not heard of the crackers?
How did the celeriac roasties go??B: two boiled eggs, Serrano ham, olives, four cherry tomatoes and a couple of low-carb seed crackers with butter.
L: Vegetable soup with chunks of chorizo thrown in at the end
D: Roast shoulder of lamb with celeriac "roasties" (experimenting!) and steamed veg. A few berries with cream.
I managed to get the pizza crisp but it was indeed seriously thin but more by accident than design.I've not tried them (yet) but they are in my 'must make' folder. I understand it is the same recipe as the pizza just a lot thinner and cut in to cracker size, then baked until brown and crispy. From what I've read they don't go crispy unless very thin.
Still cooking them at the moment. I'll let you know though!How did the celeriac roasties go??
Sounds good - particularly the venison with blackberriesB: Fried Egg, 2 x Bacon & Tea
L: Smooth Pate and a picked egg
S: Pork Scratchings and a Bottle of Stella
D: Venison Steak with a Blackberry sauce, celeriac dauphinois, red cabbage and broccoli.
Blackberries with cream.
Pinot Noir
Breakfast - 2 boiled eggs
Lunch - homemade soup with grated cheese, homemade lemon cheesecake pudding (to make 6 portions it was half a pint of double cream, half a large tub of Philly, 2 x individual serving-sized jars homemade yog, 1.5 lemons, 3dsp Splenda, a lot of whisking, a few rasps - I was entertaining a client so pushed the boat out)
Tea - sausages, cauli-celeriac cheese, creamy leeks, a few carrots, a snifter of Mr S's gravy, homemade yog with sugar-free jelly and Splenda
Snacks - hardboiled eggs, pate
I LOVE my lower-carb life! 60g-ish CHO, utterly stuffed!
I have to try them!!@Angelofthemarches - celeriac roastie update!
They didn't go crispy or crunchy like normal roasties, but they were very tasty indeed and were a very enjoyable substitute. Next time I might try to crisp them up in a frying pan before serving.
Just a thought , I used to roll roasties in semolina which gave them crisp coats. No good now at 7g carbs per tblsp but my substitute coating is ground pork scratchings and parmesan mixed together. Might help with the celeriac roasties?@Angelofthemarches - celeriac roastie update!
They didn't go crispy or crunchy like normal roasties, but they were very tasty indeed and were a very enjoyable substitute. Next time I might try to crisp them up in a frying pan before serving.
Me too!That sounds delicious! I'll give that a go.
You'll need to oil them first or dip in beaten egg to give the crumb something to stick to. I sometimes put some almond flour in it too. Heavier on the pork scratchings though and grind them finely.Me too!
An Eating Day
B: bacon and egg
L: lc orange cake and cream
S: pork scratchings
D: Tom Kerridge's slow roasted lamb shoulder with anchovy crust and onion gravy, with mustard spring greens. Also did mashed celeriac.
A very interesting dinner. I have never taken 6 hours to slow roast a lamb shoulder before, but my goodness, it was worth it! Melting. Not 100% sure about the anchovy crust. Didn't rock my world.
The onion gravy was supposed to have sherry vinegar in it, but i only had Mirin. Which was sublime. I will be doing that again.
I boiled the celeriac in lamb stock, then mashed it roughly in butter. Oh yesssssss. Am thinking celeriac is showing promise. Only had it for the first time last weekend, so it is all a new experience.
I'm enjoying cooking at the mo. It usually bores me rigid, and i do the minimum and get out of the kitchen. I'm wondering if it stems from having the new boiler, so the kitchen is no longer The Icebox From Hell...?
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