It was a bit crunchy with the Capsicum, I should have nuked it a bit longer before I put it in the egg mix.
I used to think that when I first starting to use the net and ICQ in 1997, I marvelled how quick the message got sent to the server in the USA (I think), and then all the way back to a mate across the street in seconds.Isn't the internet wonderful.
My appetite seems almost non existent, but then when I take the first mouthful I inhale any food within a 30 food radius.
B = Fresh coffee & double cream.
L = none
D = Cheese salad.
S = Punnet of Strawberries followed a few minutes later by a second punnet, temptation got the better of me.
5.1mmol this morning.
He's still trying to whistle which is quite comical. Meantime I managed to whistle which resulted in "liar, liar pants on fire" .No.... I can't whistle either. My Mother could do that ear-shattering taxi whistle where you put loads of fingers in your mouth.
@maglil55 - was he disappointed when he couldn't automatically whistle on his birthday?? He sounds a complete character.
Hello
B. Black Forest fruit and cream
L. Camambert and walnuts
Gardening most of the day.
D. Crust less quiche with salad. Strawberries and Oppo salted caramel icecream
You've saved me some time @Chook - so my way of doing them with the paprika/garlic salt still the best. Your experiments leaves me with the option of trying an almond flour batter and deep frying. Wasn't happy with the aubergine available yesterday and today so will need to wait until next week.Garlicy aubergine chips
I had some spare time on my hands so I did a bit of an experiment. I turned the oven up to max then divided a cut up * aubergine in to four.
Two lots I coated with an almond and egg mixture (as in the DD recipe) then added garlic powder and smoked paprika to one lot and cayenne pepper to the other lot.
The uncoated half I divided in to two lots and turned in garlic olive oil - then to one lot I added smoked paprika and garlic powder and the other I just did plain (just in the garlic olive oil).
Then baked them all for 10 minutes (tested and didn't feel cooked) so then baked for another 10 minutes. After 20 mins they were all nicely slightly toasted looking.
By far the nicest were the uncoated ones that were just turned over in the flavoured oil and sprinkled with smoked paprika and garlic powder. I didn't at all like either sort that were coated in the ground almond and egg - they were just .... wrong.... somehow. Even the dogs didn't much like them (and my dogs being mostly labradors will eat just about anything).
The second best were the ones that were just turned over in the garlic oil before baking but they were a bit bland and I needed to add salt before eating.
Yes, I know, I have too much time on my hands.
*cut up in to traditional chip shapes
Not at all. I have no idea how it got there. I was replying to @Chook and your food diary popped up underneath and it wouldn't go away. Tried to add a comment and it wouldn't let me do that either. The wonders of the internet!@maglil55 i don't understand why you quoted my food diary for Friday? Did I put something wrong?
But I must admit I keep seeing Black Forest Gateaux every time you enter Fruits. It has resulted in me bringing home one of the said Gateaux for the carb eaters tomorrow. I will look at it longingly and think about how to make a low carb version.@maglil55 i don't understand why you quoted my food diary for Friday? Did I put something wrong?
Aarrgg! The only thing I don't have in the house is cherries. It will have to wait as there is no way I will be passing the barricades tomorrow. Must say I was surprised at the nutritional info - thought the calorie count would be wayyy higher.http://www.diabeticgoodbaking.com/2016/01/black-forest-gateau.html
I know, I am evil. I can't help myself.
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