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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Antje77" data-source="post: 2475854" data-attributes="member: 372207"><p>Long post because I'm so happy with my discovery, and I completely forgot to tell you!</p><p></p><p></p><p>The thing is, I've never made or eaten spaghetti carbonara either, so it was mainly the sauce part I needed to know about! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite39" alt=":hilarious:" title="Hilarious :hilarious:" loading="lazy" data-shortname=":hilarious:" /></p><p>I've used crème fraîche, because that's what I had in the fridge, and I added onion, mushrooms, garlic and black pepper, and I did add the egg in the end.</p><p></p><p>Very yummy, so good thing I've made enough for at least two days! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite41" alt=":hungry:" title="Hungry :hungry:" loading="lazy" data-shortname=":hungry:" /></p><p>Please ignore the messy plate, I had to defend both plate and pot from a very single-minded cat when transferring food from pot to plate. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p><p></p><p><img src="https://scontent-amt2-1.xx.fbcdn.net/v/t39.30808-6/271602824_10224911938300055_2349778877330609297_n.jpg?_nc_cat=109&ccb=1-5&_nc_sid=8bfeb9&_nc_ohc=kFDyHRc3yIUAX_lMib4&_nc_ht=scontent-amt2-1.xx&oh=00_AT9wofx_2LpX3hLbWcC178za4pvK-xHoL2dmDWfVEQumWQ&oe=61DF3058" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>And I've forgotten to update you on what happened to the leftover boeuf bourguignon.</p><p>Not only did it turn out very tasty, using some of your suggestions, it also lead to a very happy life-changing discovery!</p><p></p><p>I added cheese and cream cheese, and a some sorry looking cubed bacon dug up from the depths of my freezer and mixed everything. While this likely added enough calories to make a filling meal, it didn't do much to make the portion look bigger, and I wanted a hearty plate of food.</p><p>No matter what your stomach says, if your eyes say it's not enough, it's likely to be disappointing.</p><p></p><p>I still had some andijvie (I don't dare translate, as it comes out as chicory, so I'll add a picture of a head of andijvie. It is family of chicory and has a bitter taste.) for the guinea pigs, so I cut some and added it raw to my plate before heating.</p><p></p><p>Not only did this work out very well, it also means my beloved stamppot andijvie is back on the menu!</p><p>It's a traditional Dutch food: mashed potatoes and lots of raw andijvie, eaten with bacon, a thin gravy and sometimes rookworst (a Dutch sausage) or meatballs, and I like to add cheese cubes too.</p><p>My little experiment proves I can do this with mashed cauliflower instead of potato, and I'm very much looking forward to eating it again after five years!</p><p></p><p>Pic of andijvie. Anyone know what it's called? Or is it something not generally used outside the Netherlands?</p><p>[ATTACH=full]52789[/ATTACH]</p></blockquote><p></p>
[QUOTE="Antje77, post: 2475854, member: 372207"] Long post because I'm so happy with my discovery, and I completely forgot to tell you! The thing is, I've never made or eaten spaghetti carbonara either, so it was mainly the sauce part I needed to know about! :hilarious: I've used crème fraîche, because that's what I had in the fridge, and I added onion, mushrooms, garlic and black pepper, and I did add the egg in the end. Very yummy, so good thing I've made enough for at least two days! :hungry: Please ignore the messy plate, I had to defend both plate and pot from a very single-minded cat when transferring food from pot to plate. :D [IMG]https://scontent-amt2-1.xx.fbcdn.net/v/t39.30808-6/271602824_10224911938300055_2349778877330609297_n.jpg?_nc_cat=109&ccb=1-5&_nc_sid=8bfeb9&_nc_ohc=kFDyHRc3yIUAX_lMib4&_nc_ht=scontent-amt2-1.xx&oh=00_AT9wofx_2LpX3hLbWcC178za4pvK-xHoL2dmDWfVEQumWQ&oe=61DF3058[/IMG] And I've forgotten to update you on what happened to the leftover boeuf bourguignon. Not only did it turn out very tasty, using some of your suggestions, it also lead to a very happy life-changing discovery! I added cheese and cream cheese, and a some sorry looking cubed bacon dug up from the depths of my freezer and mixed everything. While this likely added enough calories to make a filling meal, it didn't do much to make the portion look bigger, and I wanted a hearty plate of food. No matter what your stomach says, if your eyes say it's not enough, it's likely to be disappointing. I still had some andijvie (I don't dare translate, as it comes out as chicory, so I'll add a picture of a head of andijvie. It is family of chicory and has a bitter taste.) for the guinea pigs, so I cut some and added it raw to my plate before heating. Not only did this work out very well, it also means my beloved stamppot andijvie is back on the menu! It's a traditional Dutch food: mashed potatoes and lots of raw andijvie, eaten with bacon, a thin gravy and sometimes rookworst (a Dutch sausage) or meatballs, and I like to add cheese cubes too. My little experiment proves I can do this with mashed cauliflower instead of potato, and I'm very much looking forward to eating it again after five years! Pic of andijvie. Anyone know what it's called? Or is it something not generally used outside the Netherlands? [ATTACH=full]52789[/ATTACH] [/QUOTE]
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