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What have you eaten today? (Low carb forum)
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<blockquote data-quote="maglil55" data-source="post: 1863473" data-attributes="member: 52911"><p>Bed 5.7 FBG 5.6. After enjoying cooking yesterday I'm back to a can't be bothered day. Suspect it is because I spent the whole morning running about with son and DIL. No 2 grandson happy to be back in school. In fact he was asking yesterday was it time for school. </p><p>B. Tassimo Americano grande with a dash of cream. Just had time to make bacon rolls for the gardeners who were doing major haircuts on the shrubs before racing out again. </p><p>L. Much later the last 3 Morrison's rollitos and 1/2 Mattesons chicken sausage.</p><p>D. After much thought I made one of the Cheesy, Eggy corned beef thingies. The joy with this is it doesn't take long and it's tasty. For those of you not familiar with this here's my Mexicanised version. ([USER=41816]@Brunneria[/USER] started it and there has been a few versions).</p><p>Slice of whatever pepper you have (I used red today) , onion (I used a jumbo spring onion). Chop finely and soften in a mini frying pan. </p><p>Add a few drops of hot sauce then some chopped chorizo. Cut about 4 mini plum tomatoes into quarters then add to the pan to soften. Make sure it doesn't burn. </p><p>Get 2 slices of corned beef and crumble into the pan. Let it soften.</p><p>Make a well in the centre of the mix and crack an egg into it. Keep on the hob until the egg white starts to cook. </p><p>Transfer to a hot grill for as long as you want your egg cooked (I like mine still runny). Before it is cooked fully take out from the grill, add a dash of cream, sprinkle with grated cheese and return to the grill until bubbling and delicious. Sprinkle of parsley and serve. </p><p></p><p>There's a photo of it somewhere on this thread.</p><p>Also flung together raspberry chia pudding which I'll have with a few raspberries.</p></blockquote><p></p>
[QUOTE="maglil55, post: 1863473, member: 52911"] Bed 5.7 FBG 5.6. After enjoying cooking yesterday I'm back to a can't be bothered day. Suspect it is because I spent the whole morning running about with son and DIL. No 2 grandson happy to be back in school. In fact he was asking yesterday was it time for school. B. Tassimo Americano grande with a dash of cream. Just had time to make bacon rolls for the gardeners who were doing major haircuts on the shrubs before racing out again. L. Much later the last 3 Morrison's rollitos and 1/2 Mattesons chicken sausage. D. After much thought I made one of the Cheesy, Eggy corned beef thingies. The joy with this is it doesn't take long and it's tasty. For those of you not familiar with this here's my Mexicanised version. ([USER=41816]@Brunneria[/USER] started it and there has been a few versions). Slice of whatever pepper you have (I used red today) , onion (I used a jumbo spring onion). Chop finely and soften in a mini frying pan. Add a few drops of hot sauce then some chopped chorizo. Cut about 4 mini plum tomatoes into quarters then add to the pan to soften. Make sure it doesn't burn. Get 2 slices of corned beef and crumble into the pan. Let it soften. Make a well in the centre of the mix and crack an egg into it. Keep on the hob until the egg white starts to cook. Transfer to a hot grill for as long as you want your egg cooked (I like mine still runny). Before it is cooked fully take out from the grill, add a dash of cream, sprinkle with grated cheese and return to the grill until bubbling and delicious. Sprinkle of parsley and serve. There's a photo of it somewhere on this thread. Also flung together raspberry chia pudding which I'll have with a few raspberries. [/QUOTE]
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