How about melting some of the 100% choc and mixing it with double cream for that chocolately taste without the charcoal?
Evening all
@ianpspurs I sympathise over the apples, I am not going to be able to get through Sept without one.
@purplepenguin you’re doing brilliantly, I had to laugh at you putting your shoes on ready fot a MaccyD emergency run. Fantastic that you didn’t do it.
@jayney27 you look great- Tanned and slim - a winning combo, well done.
@shelley262 I hadnt realised about the HC 90% chocolate, who’d have thought!
Today I played with my IP a bit - put a load of beef bones in before breakfast - they are free at my butchers but a marrowbone is 50p. Bargain!
B: Scrambled egg, smoked salmon and avocado with coffee and cream
L: salad with Spinach, halloumi, avocado, cauliflower remoulade ( I love that dressing) and a boiled egg - simply an excuse to cook boiled eggs in the IP. Worked very well, done perfectly, no dark ring around the yolk and super easy to peel. I now have a fridge full.
D: whole chicken done in IP rubbed a paprika/ spice mix mixed with butter over it first which gave it a nice colour and stopped it looking ‘boiled’ at the end. Had it with cauli and broccoli cheese, and some runner beans. Glass of red.
Question for IP users - can I use the chicken carcass for stock in the IP now that I’ve cooked it to begin with in the IP?
Thanks
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No reason why not but I'd add other chicken bits too e.g. wings and if you can get them feet (gives a great gel stock and butchers give them away). Veggies such as carrot , celery, onion anything I have as they are removed at the end. About 45 mins , natural release.
My kids like the idea of cider. Just like apple pies, I make, they consume. I even thought of preserving some of the apples, or making some apple and bramble jelly. Again, for someone else to eat, no motivation. Then there are the pears. I will perhaps eat one or two.
low carb coffee and walnut scone, decaff coffee with cream..
Oh yes, you can use it. I tend not to be too fastidious stripping the carcass if I'm making the stock, as the stock making deals with that. Also leave on the breast bone cartilage, wing tips and so on, as they all add to the stock - especially the cartilage, which helps it gel up.
Bones, bits, seasoning, a splosh of acv, water and off you go......... Delish!
Not being funny. Do people seriously do things like that?@Pipp - You could dehydrate the apples, pears and do some other "stuff"/fruits, and give the resultant wares as gifts? If they're in a Kilner, or similar jar, they'd last well.
IKEA Kilener style jars are as cheap as celeriac chips.
I could, I have before when I was more in homemaker mode in my youth. It was sing up the peel and cores so still lots of apples and not enough storage space.You could do apple cider vinegar. There are loads of recipes on 'tnet
OMG
I will mention @shelley262 here, she has a lovely lemon drizzle recipe that I am sure she will share when she sees this.Evening all, not much today as not feeling great:
B 2 x coffee with cream
L bag of pork scratching and 2 babybel
D roast chicken thighs stuffed with pork and apple, brocolli and leaks steamed for a few minutes and then sautéed and sprinkled with crumbled feta followed by PhD bar.
I have lost the recipe i read on here for lemon drizzle cake and sadly can't remember who kindly posted it. Would anyone happen to have the recipe please?
@Pipp - You could dehydrate the apples, pears and do some other "stuff"/fruits, and give the resultant wares as gifts? If they're in a Kilner, or similar jar, they'd last well.
IKEA Kilener style jars are as cheap as celeriac chips.
Made following recipe in Dr Trudi Deakin, Eat Fat book, just adapting by adding some coffee..Walnut scone????? Sounds great. Did you buy or make?
Noooo! Spare me from IKEA!@Pipp - You could dehydrate the apples, pears and do some other "stuff"/fruits, and give the resultant wares as gifts? If they're in a Kilner, or similar jar, they'd last well.
IKEA Kilener style jars are as cheap as celeriac chips.
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