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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Lindy1706" data-source="post: 1114000" data-attributes="member: 279759"><p>James and I were out for the day yesterday so I was armed with my trusty emergency supply of Serano Ham and Babybell just in case. However I managed to solve the "What an earth can I eat" Issue by having two starters and a pudding<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> namely;</p><p></p><p>Fried Halloumi</p><p>Olives and marinated peppers</p><p>The Cheese Board, I asked for no crackers but extra celery</p><p></p><p>It was wonderful and I was so full that when I got back I only wanted a small cup of Bone Broth and still have not eaten.</p><p></p><p>On the subject of Pate thanks for the Mackeral recipe I do a lovely Chicken liver pate, by frying off chicken livers and bacon in duck fat, add a grated onion, garlic and thyme, fry off till liver is just cooked through, allow to cool then use a hand held blender to blitz along with a good couple of splashes of double cream.</p><p></p><p>Put into individual dishes or one big one, melt butter in a sauce pan along with some peppercorns, herbs of your choice and when melted pour over the pate and put in the fridge to set.</p></blockquote><p></p>
[QUOTE="Lindy1706, post: 1114000, member: 279759"] James and I were out for the day yesterday so I was armed with my trusty emergency supply of Serano Ham and Babybell just in case. However I managed to solve the "What an earth can I eat" Issue by having two starters and a pudding:-) namely; Fried Halloumi Olives and marinated peppers The Cheese Board, I asked for no crackers but extra celery It was wonderful and I was so full that when I got back I only wanted a small cup of Bone Broth and still have not eaten. On the subject of Pate thanks for the Mackeral recipe I do a lovely Chicken liver pate, by frying off chicken livers and bacon in duck fat, add a grated onion, garlic and thyme, fry off till liver is just cooked through, allow to cool then use a hand held blender to blitz along with a good couple of splashes of double cream. Put into individual dishes or one big one, melt butter in a sauce pan along with some peppercorns, herbs of your choice and when melted pour over the pate and put in the fridge to set. [/QUOTE]
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