connie104
Well-Known Member
This sounds delicious! another thing for me to try out.
I've done a thing with avocado before.
Split and peel the avocado and make the hollow large enough to take a poached egg. Poach an egg , transfer it to the hollow in the avocado, sandwich together and wrap in parma ham or streaky bacon. Fry until crispy on outside and serve.
I've been wondering whether the avocado would coat in the low carb crumb mix of ground pork scratching and parmesan but you need a way to keep the 2 halves together. It would be a kind of avocado scotch egg.
Hi and welcome @connie104 you are welcome here, we love sharing our menus and ideas. We are, I think you will find, very supportive of each other on this thread and we have all found some new foods to try, glad you enjoyed the halloumi thingies, this name for them was posted by another member, it has stuck and I couldn’t think of anything better to call them so it’s stuckI 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
If you think of a way to keep the avocado together let me know . Just as I type that I'm thinking I could wrap the avocado in something like 97% sausage meat or take the buffalo sausage meat out of its skin. I know my crumb mix works and is low carb and you get a nice runny egg poaching it first.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
@maglil55 I'm thinking pig caul but where I get some in my area may be interesting - apart from sourcing does that sound a goer?If you think of a way to keep the avocado together let me know . Just as I type that I'm thinking I could wrap the avocado in something like 97% sausage meat or take the buffalo sausage meat out of its skin. I know my crumb mix works and is low carb and you get a nice runny egg poaching it first.
Amazing how things occur to you when you're not really thinking about it.
That has given me an idea i hadn't tried celriac boulengere. That was just about my favourite way of having potatoes.
Hi it might be this one that @maglil55 is referring to https://www.dietdoctor.com/recipes/low-carb-baked-eggsEvening all, we seem to have finally had the same weather most of you have been having. It was hot here by the time I had walked the dogs for an hour at 9.00 instead of 10.30 or later the rest of the week. I think today was LC and enjoyable so on a one day at a time basis today was good. Menu below:
6.00 - 730: 2 x 1.5 pint mugs tea with almond milk
9,00 : after 1 hr walk 1 Pint tea with almond milk
10.30: Halloumi wrapped in streaky bacon; Season ending? Asparagus (think its late but still getting enough for this or an omlette) 1 vine tomato; French vanilla filter coffee with double cream; - Halloumi and bacon lovely idea for late breakfast - thanks jayney27
13.20: Lemon Green tea 2 pints over 1.5 hrs
15.00 : Football and h/m high fibre chocolate bar 2 pints water
18.30: Salmon fillet; Avocado; salad with ACV and Olive Oil dressing well sprinkled with Chia seeds and Psyllium husk powder; Marinated garlic cloves and shalots.
21.00: Possibly - Brewdog Nanny State beer 3 gms carb per can/bottle My craft beer swigging son says these are good/best low alcohol beers, (Brewdog quite trendy in certain circles)
Welcome @connie104
https://www.thistlycrosscider.co.ukNever 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
Certainly one for avocado lovers. The crumb I'm talking about is just pork scratching ground finely and mixed with some grated parmesan then use like any other crumb by dipping in egg then the crumb. If you want a thicker crumb put in the fridge for a little while after the first dip/coat then dip / coat again.This sounds delicious! another thing for me to try out.
Snap @DJC3 was thinking of roast lamb with these - what wine? Pinot Noir crops up lots as does Chianti Classico - luckily I have a 1.5 litre bottle of Chianti Classico hanging aboutOoh! roast lamb cooked on potato boulangere! One of my favourites too.
Definitely worth trying with celeriac I think.
Yes that would work too. I could have got caul from the 'proper' butcher less than 1 mile away but he retired! That's where I got my tripe too so it was a double loss. There is a proper butcher in store at Dobbies Garden Centre and I reckon they could supply it. Dobbies and Lakeland in the same place is enough to make me a frequent visitor plus their farm shop has the more exotic ingredients I sometimes need.@maglil55 I'm thinking pig caul but where I get some in my area may be interesting - apart from sourcing does that sound a goer?
Our first batch was at least 6.2 - even my sons couldn't drink 2 pints! Talking of whiskey cask, my birthday present from my 3 boys was a 1 litre cask to mature alcohol in with a bottle to decant the result into. Have soaked it as per instructions and now have it filled with sherry. Next move is to remove sherry, find some average whiskey/ whisky or bourbon, and age it ready for Christmas. We did find 2 bottles of Calvados while looking for sherry to use so very happy with that. @maglil55 certain branches of Morrisons sell caul and definitely sell tripe.https://www.thistlycrosscider.co.uk
It's a lovely dry cider but the traditional at 19g carbs is a bit rich with halo top and strawberries. In fact 19g carbs in one go is a bit much for me but it is 6.2% proof. The whiskey cask one is 6.9% proof.
It's made just along the coast from me so it is readily available locally. Strawberry is the lowest but I find that a bit sweet.
I'll ask the butcher in Morrison's when I'm in (was there today too!). I've also been googling and it came up with a cracking looking butcher in Highbury - Godfreys but might be too close to the Gooners for you?Ours first batch was at least 6.2 - even my sons couldn't drink 2 pints! Talking of whiskey cask, my birthday present from my 3 boys was a 1 litre cask to mature alcohol in with a bottle to decant the result into. Have soaked it as per instructions and now have it filled with sherry. Next move is to remove sherry, find some average whiskey/ whisky or bourbon, and age it ready for Christmas. We did find 2 bottles of Calvados while looking for sherry to use so very happy with that. @maglil55 certain branches of Morrisons sell caul and definitely sell tripe.
@maglil55 Bit far away I'm in darkest deepest Fenland I would have to go to sea level for that. My local butcher may have some but the really excellent one about 4 miles away has Crocodile, Zebra, Buffalo, Impala, Kangeroo as well as traditional meats but no caul!I'll ask the butcher in Morrison's when I'm in (was there today too!). I've also been googling and it came up with a cracking looking butcher in Highbury - Godfreys but might be too close to the Gooners for you?
Snap @DJC3 was thinking of roast lamb with these - what wine? Pinot Noir crops up lots as does Chianti Classico - luckily I have a 1.5 litre bottle of Chianti Classico hanging about
I'm wondering about using psyllium husk as a coating for frying, and/or mixed in with tinned salmon and egg to make a hash or fish cakes. Has anyone tried this?I've been wondering whether the avocado would coat in the low carb crumb mix of ground pork scratching and parmesan
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