L: Tuna fish salad
D: Chicken in cheese sauce, Broccoli. Berries & lactofree cream.
Had my nose in a book for the last few days hence not posting much. Books are finished now so back to the real world. Off to the allotment sometime today. Even if I do give it up it still needs to be weeded & tended until the end of the year. OH is talking about doing digging and cutting the grass/keeping paths tidy so all I have to do is look after the plants. It sounds like a good idea but he has so much to do already I doubt he'll be able to keep it up. I just feel so unmotivated for the allotment this year. I feel I am fighting a losing battle and all my time is spent keeping the paths cleared. The area around the compost bins is a mess and I don't have the strength/energy to clear it. The allotment just feels like a burden to me instead of the pleasure it used to give.
Decided I would add another of the recipes I found. Since becoming lactose intolerant I have not been able to eat pate as most shop bought ones contain milk or cream. Whilst reading these low carb books I realised I could have pate if I made my own and used lactofree cream. So here is a recipe which I have adapted
Chicken Liver Pate
1/2 cup butter 12 large fresh mushrooms
1 lb chicken livers 1/2 cup brandy
1 medium onion, chopped 1/2 tsp salt
1/2 tsp dried thyme 1/8 tsp pepper
1/2 tsp dried rosemary fresh parsley to garnish
1 bay leaf
In a large frying pan , melt butter. Add chicken livers and onion. Stir over medium heat for about 10 minutes. Add thyme, rosemary, bay leaf and mushrooms. Stir frequently while cooking for 5 mins.
Discard bay leaf, and pour mixture into a blender. Pour in brandy, salt and pepper. Blend for 2 mins. Pour into ramekins or other suitable containers. Chill.
Garnish with parsley before serving.
This can be covered and stored in the fridge for a week.
Of course I intend to replace the butter with lactofree butter.