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What have you eaten today? (Low carb forum)
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<blockquote data-quote="Annb" data-source="post: 2480705" data-attributes="member: 25851"><p>Following on from piccalilli ingredients:</p><p></p><p>I covered the veggies with cider vinegar and to that added:</p><p></p><p>2 tbsp ground turmeric</p><p>pinch nutmeg</p><p>1 tsp ground ginger</p><p>1 tsp ground black pepper</p><p>2 tsp half ground mustard seeds (it should have been powdered mustard but when I broke the seal on the tin, it had gone grey and lumpy. I didn't think I had had it all that long, but it was well past its best. I got fed up with hand grinding the seeds, so half ground.)</p><p>About 3 oz linseed (very rough measurement)</p><p></p><p>I'd already grated and cooked 2 pink lady apples in a little water, which I then simmered until just dry. So I added that to the mix with a handful of basil leaves.</p><p></p><p>Simmered that for 10 minutes and here it is![ATTACH=full]53049[/ATTACH]</p><p>It tastes fine - a bit sharp, but that's the way I like it. With having to use mustard seeds instead of powdered mustard, it was never going to be very mustardy, but it's very tasty and will be good to go in a couple or 3 weeks.</p></blockquote><p></p>
[QUOTE="Annb, post: 2480705, member: 25851"] Following on from piccalilli ingredients: I covered the veggies with cider vinegar and to that added: 2 tbsp ground turmeric pinch nutmeg 1 tsp ground ginger 1 tsp ground black pepper 2 tsp half ground mustard seeds (it should have been powdered mustard but when I broke the seal on the tin, it had gone grey and lumpy. I didn't think I had had it all that long, but it was well past its best. I got fed up with hand grinding the seeds, so half ground.) About 3 oz linseed (very rough measurement) I'd already grated and cooked 2 pink lady apples in a little water, which I then simmered until just dry. So I added that to the mix with a handful of basil leaves. Simmered that for 10 minutes and here it is![ATTACH=full]53049[/ATTACH] It tastes fine - a bit sharp, but that's the way I like it. With having to use mustard seeds instead of powdered mustard, it was never going to be very mustardy, but it's very tasty and will be good to go in a couple or 3 weeks. [/QUOTE]
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