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Thread: Phase 1 Recipes

  1. #71
    Forum Guest Penny's Avatar
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    Thanks for you help Amina X

  2. #72

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    I tend to only use the yolk of the egg to bind the mixture and make sure the lard / butter / olive oil in the pan is really hot -Almost at smoking point! - This seals the outside of them and helps them stay together!
    The worst bigots in the world are those who most loudly proclaim their ‘tolerance’

  3. #73
    Forum Guest Penny's Avatar
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    Hmm thanks for the tip there Mat!

  4. #74

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    Tinned salmon also works really well with fish-cakes!
    The worst bigots in the world are those who most loudly proclaim their ‘tolerance’

  5. #75
    Amina
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    Quote Originally Posted by Mat View Post
    I tend to only use the yolk of the egg to bind the mixture and make sure the lard / butter / olive oil in the pan is really hot -Almost at smoking point! - This seals the outside of them and helps them stay together!
    Thanks Mat, you have such an easy way of explaining things, whereas I can go on and on endlessly... but then what do we do with the egg whites???

  6. #76

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    Odd extra egg whites can go in your omelettes or scrambled eggs!

  7. #77

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    Quote Originally Posted by Joro View Post
    Odd extra egg whites can go in your omelettes or scrambled eggs!
    Thanks Amina - You are very kind!

    I can't believe I never thought of that - I usually bin them *shame* I have always thought that when I buy an egg, all the goodness is in yolk and that is what you are paying for.

    We could always whip up the whites and add to cream and berries for a good mousse (Mouse / Moose etc.)
    The worst bigots in the world are those who most loudly proclaim their ‘tolerance’

  8. #78
    Forum Guest Penny's Avatar
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    Mat anyway you could help me in the THD friendly section on the NLY? Oh wise one :P

  9. #79
    Amina
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    The word mousse sounds interesting!

    Only that I'm trying to get back at ph1, so may be scrambled eggs would do fine for now.

    - Will try your 'mouse' in ph2 Mat.





  10. #80
    Forum Guest clarabelle17's Avatar
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    Can you add anything to the flour to flavour it Amina, garlic powder or dried herbs?

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