(ShagMe’s temporary) Low Carb Lockdown Bootcamp - Jan 21 - Week 1 chat thread PART 2!!!

[ShagMeRiggins]

A quick tide thread to tide us over because first thread full. @BIWI probably has a life but as soon as she’s able we WILL ALL MIGRATE TO THE NEW, proper thread.

Salut!

@Ragwort I am hiding it in a creamy curry because I am too scared to find out that whether I am going to like it or not. Smells okay though.

It has a very, very, very mildly aniseedy taste. If you mash it with leeks, it's much more neutral, and if you bake them as chips (with lots of olive oil) they have a lovely sweet flavour.

Go ahead and try it - I dare you!

Sorry @BIWI no I absolutely do understand why I should be eating loads of fat, I totally get it and am embracing it. What I meant was some people were saying maybe I need more fat to feel fuller but I dont see how I can eat anymore than I am!
Does that make sense?

I also meant to say I can now do my coat up which u couldnt at Christmas so I'm very happy with that!

I will be brave and make celeriac mash one night this week to eat with my beef, oxtail and bone marrow stew.

I technically have tried it once before in Delia’s vegetarian Shepherd’s Pie but it was only 50g (the rest was always unceremoniously thrown away) and you couldn’t really taste it.

@Lyrata I love it with beef stews.

Hello!! Just caught up and have to tell you I just made a celeriac rosti with the chunk I had left over after making the chips the other night.
I just grated it with a box grater, salted and peppered it and added cumin. Left it for a while then squished it into a sort of rosti shape.
I made sure the pan was hot and well oiled and then just popped it in and left it alone for a good 10 mins on medium before a semi successful flipping over and another 10 ish mins.
Was YUM.
I had with eggs and will absolutely be making another now tomorrow.

You get used to the taste of celeriac I find. My chips last night were yummy.

Food today:

Lunch: salad of lettuce, cucumber, cherry toms, avocado, saucisson and Stilton, with mayonnaise mixed with nduja paste.

Dinner: low carb moussaka

I make cauliflower cheese the BIWI way but I started using the leaves too (when Tesco sent me the tiniest cauliflower ever!) and they are yummy!

Also, if you have an Actifry or similar they are great for cooking celeriac, either in chips or in chunks for celeriac roasties!

For those that are concerned that celeriac might taste like celery: I hate celery (unless blitzed with Stilton to make celery and Stilton soup which reminds me ) big I love celeriac

Wahey its snowing here! So the kids dragged me to the park and now I'm shattered.
Just stood in the kitchen watching the snow munching on sardines in a spice oil. They are so lush and meaty.

So lunch was sardines, pork scratchings and 2 pints of water. Oh so healthy.

Tea is fish pie(salmon, haddock, prawns and mackerel in a cream sauce with spinach) and cabbage.

@Bumbledee if you get any pain in your shoulder or neck then you need to be mindful it maybe a disk in your neck that's giving you those symptoms, however hopefully it's lack of electrolytes and it will sort itself with more salt etc.

I have trouble with my discs and I'm hyper vigilant when I see any form of symptoms, to the point of being a pain in the arse about it however I do like people to be aware!!

@cheeseisthebest

Ah - got you!

Looking at your menu:

Bacon and eggs for breakfast

Presumably you fried these, rather than grilling the bacon? You could also add in some mushrooms, which will soak up more fat (even lovely if you fry those in butter!)

Broccoli and stilton soup for lunch

How did you make this? Did you start off by frying the veg in butter/oil? Did you add any cream/full fat crème fraîche? You could also drizzle some olive oil on the top, or serve it with crumbled, crispy streaky bacon, or more cheese on the top

Gammon with cauliflower, leeks, cabbage, for tea

Again, how did you cook this? Was it fried? Did you use butter in/on your veg? Any kind of cream sauce?

Just examples of how you can get more fat into your day

For those who asked about a link to my fine dining experience on Friday night.

It’s Lake District Farmers who seem to have partnered with a few restaurants and chefs nationwide to keep their businesses afloat during hospitality closures.

We are doing our best to support local pubs & restaurants as well, but I don’t want to live in a world without Le Gavroche & Michel Roux Jr (not that I’ve ever been to his restaurant ), nor in a world that doesn’t support farmers and fishermen and all that trickles up and down.

I can also thoroughly recommend this amazing At Home offering of fruits de mer from The Wright Brothers. I am an absolute witch about quality of seafood, particularly shellfish, and everything we received was gorgeous (except dressed crab, which I don’t like anyway, and the fact they sent sauce recipes instead of a small pot/sample of each sauce).

Anyway, hope that post wasn’t too privileged. Some of you did ask.

Thanks BIWI I'm glad you got what i meant! I often dont explain things very well, I was scared you were going to get your big stick out on me!!

Yes fried the bacon. Cooked scrambled eggs in butter, just making soup now in the soup maker. Smells lovely. Added extra veg in too, leeks and cauliflower.

47 years old and I've found that I like guacamole Currently putting it with everything. Still not sold on actual advacado. Slippery little feckers.

You're all making me want to give celeriac another go. Last time I had it (as mash) it gave me awful indigestion but if it makes good chips I'm willing to try it again, I'm a sucker for a chip.

@prettybird Not my recipe but a squeeze of lemon will help thicken the cream and should work with the raspberry flavour

Hey ho, I've been given a turnip the size of my head.

Has anyone tried turnip chips, and was it worth trying?

Do you mean a swede?! (Sorry to reignite this controversy )

Good point, judging by size, it's probably a swede.

Swede chips, anyone?

Are radishes ok anyone? I want to eat them in the French manner with a knob of butter wedged in the top and all the salt.

Yes @nowlook , some people even took to roasting them last bootcamp in lieu of new potatoes