shelley262
Expert
- Messages
- 5,627
- Location
- Worcestershire Uk
- Type of diabetes
- I reversed my Type 2
- Treatment type
- Diet only
I think hot plates are the death of good filter coffee. When out at cafes have had bad experiences- some taste like they have been there for ages sitting. I’ve purchased a filter machine with no hot plate instead the jug itself is insulated so keeping it warm both while it brews and for later drinking! This doesn’t get the stewed taste that I’ve had out. Quality and strength of coffee also key I believe.That's reassuring. I suppose I shouldn't be too influenced by one bad experience. After all, I have had disappointing coffee made in a cafetière.
Great stuff! I think my daughter is doing this on her allotment. As for my garden, it is in a permanent state of un- or non-culture, except when the squirrels bury or excavate their acorns and conkers. Does this count?Bit off topic for the thread but in line with your concerns @Alexandra100 may be of interest if not ignore
https://www.permaculture.co.uk/articles/many-benefits-hugelkultur
Welcome - I have a double portion of halloumi sitting waiting to make more of the thingies. Very addictive (As is the corned beef eggy thingy but it's a bit too warm for that currently).I hope you guys don’t mind me commenting on here as I’ve just restarted my low carb diet as just got latest bloods back at 46 a rise from 37 last year !
I know I’ve been naughty letting things slip so I’m now back and full of enthusiasm to prove the DSN wrong saying I need to go back on meds if the rise continues.
On a positive I made janeys27 halloumi and bacon thingys and they were delicious had Two with an avocado, onion and tomato salad tonight and have two left for lunch tomorrow.
I will keep reading this thread for ideas for meals etc and throw in the odd comment now and again
Hi yes love the filter coffee. Use a strong coffee and really think flavour is similar. I really can’t drink instant so very happy with this solution. Re filter papers they are unbleached ones I buy and currently adding to compost as hoping they are biodegradable!
What? You haven't encountered the corned beef eggy thingy yet? @Brunneria started it and there has been a few variations. Incredibly filling. My latest version is 'mexicanised' as I like heat.@maglil55 what is the corned beef eggy thingy please?
Thanks @maglil55. A corned beef hash with chorizo, tomatoes and cheese sounds as though it was designed with me in mind. Could be appearing on a plate near me soon.What? You haven't encountered the corned beef eggy thingy yet? @Brunneria started it and there has been a few variations. Incredibly filling. My latest version is 'mexicanised' as I like heat. t's a recipe that lends itself to variation.
I've got a photo of it somewhere on this thread.
@ianpspurs - the corned beef thingy picture was on page 1314 with the Oopsie sandwich.Found it - it was ham and avocado ( although chicken and avocado may become tomorrow's Oopsie sandwich for lunch).
The other is the well used cheesy corned beef thingy.
I'm making celeriac dauphinoise tomorrow.Hope everyone’s had a lovely day in the sun.
Welcome to the thread @connie104
B: coconut porridge with 2 strawberries and a spoonful of cream.
L: Salmon fillet with asparagus avocado and watercress, homemade mayo. The salmon tasted v sweet and I realised I’d accidentally picked up a ‘honey roast’ pack! Only 3.5g carbs and didn’t have too much of an effect on bg but I’m still amazed at how my tastes have changed, I really didn’t enjoy it much it seemed unnecessarily sweet.
Found enough raspberries in the garden to make the DD raspberry chia jam and had a dollop of this with the M&S ‘plain soya pot’ yoghurt thing. It did make a difference and I quite enjoyed it, think I’m getting used to the taste now, like almond milk I didn’t use to like. At only 1g carb per 100ml it’s v carb friendly. ( I’ve also used it in choc chia pud and it gives a good creamy texture)
D: slow cooked pork belly and celeriac dauphinoise with a lovely glass of Cotes du Rhone.
Can’t complain!
The photo has come over with the Oopsie sandwich. Press see more.@ianpspurs - the corned beef thingy picture was on page 1314 with the Oopsie sandwich.
Thanks @maglil55 Been thinking about pimping that idea with lots of mushroom/2 very large portobello mushrooms and cooking the egg in the centre of an avocado.@ianpspurs - the corned beef thingy picture was on page 1314 with the Oopsie sandwich.
That has given me an idea i hadn't tried celriac boulengere. That was just about my favourite way of having potatoes. Maybe have to wait for it to cool down but a real goer. Just a shame I haven't grown any celeriac this year but all good supermarkets, and some bad ones, sell themI'm making celeriac dauphinoise tomorrow.
I've done a thing with avocado before.Thanks @maglil55 Been thinking about pimping that idea with lots of mushroom/2 very large portobello mushrooms and cooking the egg in the centre of an avocado.
Never heard of Thistley Cross cider but we still have 5 litres of cider we made in 2016. 2 sons tasted some last Sunday and said it was very pleasant. @maglil55 the avocado scotch egg has got me thinking now. Some very good recipe ideas tonight. As regards cider absolute bumper apple crop this year more than the time we made 10 gals cider. Will make apple cider vinegar but not 10 gals. Can't sell them as about 20 yards up the road a grower who has been selling them for 30+ years has a stall. Did not succumb to thistly cross tonight and prosecco is restocked.
You're right - that will work. Don't know why I didn't think of it. There is the Welsh version as well which instead of using stock you coat each slice with melted butter before layering with the softened onions and herbs. That will work too.That has given me an idea i hadn't tried celriac boulengere. That was just about my favourite way of having potatoes. Maybe have to wait for it to cool down but a real goer. Just a shame I haven't grown any celeriac this year but all good supermarkets, and some bad ones, sell them@DJC3 Your menu sounds very tasty. Slow cooked pork belly in the sous vide has become a favourite of ours - 10 - 11 hours but well worth it imho
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