Diet food porn
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I thought i'd quickly post another one, as I just ate this for breakfast with a cream tea.
They are low carb Scotch Eggs... and really yummy!!
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Mirabelle1983 - What is Scotch Eggs and what is cream tea, and how do you make Cauliflower Pizza?0
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I've never had Scotch Eggs even though I've always wanted to. They look so good to me. I love anything egg related. Jaxbella, it's a boiled egg peeled and wrapped in sausage, breaded and deep fried. Except hers is low carb, so i bet it doesn't have bread crumbs.
Cauliflower pizza is all the rage for low-carb dieters. You take the cauliflower in the food processor and pulse it down to crumbs, then you sauté with salt until it's tender. You let it cool and put it in a towel and wring out all the water, then bind it with egg and some cheese. My recipe has chèvre and grated Parmesan, but there are lots of variations out there. You pat this dough ball out to the size of a pizza on a parchment lined pan and bake it until it starts to brown. My recipe does like a half an hour at a high temperature. But then you can flip it over and peel off the paper and you have this nice firm pizza crust you can cover with toppings.2 -
jaxbella14 wrote: »Mirabelle1983 - What is Scotch Eggs and what is cream tea, and how do you make Cauliflower Pizza?
Brolivia said it perfectly...
Here is the Cauliflower Pizza recipe I used...
http://the-lowcarb-diet.com/low-carb-cauliflower-pizza-crust/
It turned out fairly good and quite firm although I loaded it with toppings and couldn't pick it up until it was cooled without it bending.. lol
I topped mine with onion, peppers, mushrooms, cooked chicken breast, pepperoni and some mozzarella.
The scotch eggs I make are different to what you'd buy - but sooooo tasty..
The great thing about these is you can pretty much add whatever flavours take your fancy, and use any ground meat you like too... For these ones I used ground pork (850g makes 10) 1 red onion minced, garlic, sage and rosemary, chilli and salt. I also added sugar free ketchup - about 3tbs and 4 rashers of minced bacon - mix it all together and divide into 10 patties. Flatten and wrap around peeled hard boiled eggs (I boil them for about 5 mins, but to your liking) Put them on a baking tray and cook in oven for about 45 minutes or till golden (190c) - I have also mixed it up by rolling them in parmesan cheese, ground nuts or pork rinds - you can also deep fry, but I prefer to stick in oven and forget about them!
You can use sausage meat but most of them have high carbs although they taste delicious and moist! I have them once in a while as a treat, but the sugar free ketchup and bacon moistens the ground pork a treat!!
Cream tea - simple... make a cup of tea and stir in 1tbs double cream
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I think it's awesome that we're exchanging recipes across the pond...in the US we can get little 1 lb. tubes of breakfast sausage meat that is just meat and fat. Most of the time we buy them and slice it up into sausage patties, and they shrink because they don't have any carb fillers. I'm thinking a tube of Jimmy Dean or Bob Evans or Tennessee Pride or what have you could be the perfect thing to cover the eggs with.
I think it's a hoot that you have pork rinds in the UK. Now I'm picturing the Queen with a bag of pork rinds. All this time I thought pork rinds were a lowbrow American junk food. All the low carb recipes over here use them, too 3 -
We refer to pork rinds as Cracklin here.. especially when its done on top of the roasted meat in the oven... we also call it pork scratchings (lol) which are sold in pubs the world over!! It's not easy to find low carb sausage meat and oh do I wish we had that - the only way really is to buy low carb sausages from the supermarket and open them and take out the meat... The amount of meat I use to bulk cook my scotch eggs i'd be there all day doing that!! lol0
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Here we have something called cracklins, but it's harder, crunchier diced up pieces of pork fat and skin. They cook and sell those warm in sacks at the county fair when you go to see the vegetables and livestock and stuff-- pork rinds here are light and puffy like those puffed rice flour and starch chips they sell in Chinese stores, and they come in bags like potato chips. Those are "crisps" to y'all, right? I might have to buy both things to take pictures LOL.
I notice on three or four people's diaries here a great love for baked beans and pickled beets also. I knew about baked beans for breakfast from when I went to Barbados with my ex husband...I had never seen beans on a breakfast buffet, but they served them every day. I think my mother should live in the UK because she eats pickled beets like there's no tomorrow.
I want to share Brolivia's baked bean sandwich to Paul who eats all the baked beans 0 -
lol - Beans on toast is a great British staple! Especially when we melt a little cheese on top! Yes the crackling we have you can buy in bags but generally it's when the fat has all crisped up on the roast.. The pork scratchings are what you would call rinds... they sell them in bags like crisps in the supermarkets and pubs
I love eating beetroot pickled in sweet vinegar from a jar... it tops all my salads regularly!!
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The Mexicans have a pork rind they call chicharrones which is a long strip of fat and skin scored and roasted really crispy. It's like a super fat piece of bacon. Pigs taste good all over the world
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Stella!!! I learned something WONDERFUL!!! If you click on a recipe in the MFP news feed, and you click "log it"? It imports the whole ingredients, nutritional facts, and a link for the instructions DIRECTLY INTO YOUR DIARY!!! And it stays there, saved on my recipes, whether you eat it or not.2
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jaxbella14 wrote: »Mirabelle1983 - What is Scotch Eggs and what is cream tea, and how do you make Cauliflower Pizza?
That's exactly what I want to ask0 -
valerieblaydes wrote: »Stella!!! I learned something WONDERFUL!!! If you click on a recipe in the MFP news feed, and you click "log it"? It imports the whole ingredients, nutritional facts, and a link for the instructions DIRECTLY INTO YOUR DIARY!!! And it stays there, saved on my recipes, whether you eat it or not.
Wow!!! Thank u2 -
valerieblaydes wrote: »Stella!!! I learned something WONDERFUL!!! If you click on a recipe in the MFP news feed, and you click "log it"? It imports the whole ingredients, nutritional facts, and a link for the instructions DIRECTLY INTO YOUR DIARY!!! And it stays there, saved on my recipes, whether you eat it or not.
Wow!!! Thank u
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I have a question - how do you all get it to show that you are responding to a specific person's question - like above it shows valeriedlaydes wrote: >> ...... and then underneath it will be what stesig13 is saying. Does this question make sense?0
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Tap quote right at the bottom of their message, and it automatically pastes the code in the text box. Then continue typing what you want to say about it 1
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valerieblaydes wrote: »Tap quote right at the bottom of their message, and it automatically pastes the code in the text box. Then continue typing what you want to say about it
Thanks Valerieblaydes!2 -
Got that ziploc bag of buckwheat banana pancakes out of the freezer, made espresso and eggs. First breakfast home almost ready!0 -
Who has a recipe for cauliflower crust pizza that they LOVE?1
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But make sure to read the recipe three times before you start and follow all the directions. Use the smushy goat cheese that comes in a log shape, not the crumbly kind. The most important stuff? Pulse up the cauliflower before you sauté, let it cool, then put it in a towel/cheesecloth and wring the hell out of it. If you get all the steps right, you can even pick this up and eat it, like real pizza.1
