"Quentin Grady" > wrote in message
...
> This post not CC'd by email
> On Sat, 4 Feb 2006 10:52:30 -0000, "Nicky"
> > wrote:
>
>>You've almost got a 2-course meal there.
>>
>>Make a guacamole and stir in some of the beans; add salt and black pepper
>>to
>>taste.
>
> G'day G'day Nicky,
>
> Think bloke. I sort of assume you mean I should
>
> 1. take a can of cooked mixed beans.
> 2. drain out the liquid.
> 3. mash the beans
> 4. stir them into the guacamole.

Yup - sounds good. I'd cook the beans from scratch, but a mixed can (rinsed)
would be fine. I also might not mash them, unless they were large - I like a
bit of texture.

>>Arrange some match sticked ginger over the peppers. Low fat it by
>>making the filling with a coarse bean puree instead of guacamole.
>
> Is that the pink pickled ginger?

Sure, why not? I'd use raw ginger, peeled and cut into very fine slivers,
but the pickled stuff would be excellent. Incidentally, do you know how to
peel ginger? - with a teaspoon : ) It's seriously the best implement.

>>For dessert, make a fruit crumble topped with some nuts and oats.
>
> Am I stupid or what? I haven't a clue how to make a fruit crumble.

This may well be a language issue - I know the US doesn't have a crumble,
they retained a biscuit topping that we've lost. A crumble is a lazy cook's
dream, because it's lovely and easy - my kids produced their first edible
result around age 3 : ) It's a (preferably crispy) topping for mixed fruit.
I have some fruit mixture waiting in the freezer - I was expecting family
round last weekend, and they had to reschedule at the last minute. I cut
some rhubarb up and microwaved it for about 3 minutes, until it was
softening. I added enough Splenda to make it taste good, then mixed in some
fresh cut-up strawberries and some dried blueberries that happened to be
around. Then it cooled and went in the freezer; it could go straight into
the pan I'll be serving it from next week.

Two recipes for you for a topping;

Low carb;
1 1/2 cups ground nuts -I tend to use almonds because I can buy them ready
ground.
1/3 cup whey protein powder, unflavoured or vanilla
4 tablespoons butter, melted
About 2 T Splenda, if liked

Mix to a crumb consistency (bung everything in a bowl and stir) and sprinkle
over fruit. Put into a preheated 350deg oven for about 12-15 minutes, until
nicely brown.

Low fat:
2 oz butter
3 1/2 oz plain flour
1 oz caster sugar
4oz mixture of chopped nuts/seeds - not too fine, good for texture
2 oz oat flakes or rolled oats

Mix to a crumb again. This time you cut the butter into little squares and
rub it through the rest - or melt it and stir like crazy; bake in 350 oven
for 40-45 mins. Note that for this length of cooking, you want your fruit to
be raw, and it doesn't work so well with delicate berries that need little
or no cooking. Excellent for apples, though. Somewhere around 40g CHO per
serving.

Note for both recipes the crumble will be crispier if there's little or no
juice - but hey, it tastes nice soggy too : )

Nicky.

--
A1c 10.5/5.4/<6 T2 DX 05/2004
1g Metformin, 100ug Thyroxine
95/73/72Kg