Em's diary

[anjuschka]

Please please can you share the tofu part of the yoghurt cake - do you just substitute it for the eggs (how much?) I'm obviously being dim, but I don't seem to be able to glean that info in any of you or Jo's posts ;-)

And to add - Holland&Barrett(at least in Cambridge) are hopeless on the tofu front - they had none, not even th firm kind - they just had some prepared 'cheese' spreads based on tofu... The other health food shop is out of my way a bit but that's where I found the Agar so they might have soft silken too, I found the firm silken, and the firm fresh in Sainsbury.

 

[jaqys]

I'm going to attempt the yogurt cake this weekend.

Totally shocked about the supermarkets not closing early easter friday, our asda is going to be open all night too.

Ouch on that early start, I'd be a total zombie.


ETA Anja I've not found the firm in sainsburys - what brand is it? Was it near the cheese?

Agree on H&B being rubbish for it, but they are good for tvp.

 

[Emmma]

I just add half a pack of silken tofu to the recipe as it is, leaving the eggs in. In my sainsburys its on the isle with the canned veg, on the top shelf. Brand is mori nu. You might need to blend it to get it smooth.

Enjoy!

 

[anjuschka]

Thank you - I'll try that very soon! Silken Tofu is already waiting (long-life variety) I found that with your help last week!

 

[Maintainer]

I lose an egg in my tofu cake... I'll post my recipe for you cos I've simplified it through pure laziness!

I'm making one tomorrow morning first thing (I'm often up at 5.30am and never get home until gone 6.30pm!!). It'll give it time to cool during the day, I can slice it and OH can bring it with us to England! (No one will get to taste it though - that'll be for me when they're all eating "other things"!).

I found this on another site: know Sainsbury's also stocks the Mori Silken for sure. They stock that near the dried beans and pulses.

 

[scrumper]

i have silken tofu ..............now what to do with it ?

 

[Emmma]

i have silken tofu ..............now what to do with it ?

Ummmmm yogurt cake!

 

[Maintainer]

if it helps, by my rough calculations, an entire tofu yoghurt cake (made with 150g tofu, 200g fat free yoghurt, 2 tblespoons cornflour and ONE egg) is 370 calories and 46g carb! 440 calories if you use 2 eggs.

Not that I'm using scaremonger tactics to prevent Scrumps from eating it in one sitting as usual

 

[jaqys]

I have silken, was looking for normal firm - which I cant find, is great for stir fry.

 

[Emmma]

Ah, sorry. As I understand it might live with the ready meals and or other vegetarian products in the fridge section. I'll have a look when I'm in there tonight.

 

[m-mouse]

It's just nice to have something new to try!!

 

[scrumper]

mmm not sure if i liked the tofu version as much , but i did only eat half a cake so its doing its job !!!!!

 

[Emmma]

Oh no, I'm sorry it wasn't as popular - I couldn't really tell a difference in the taste, just that the consistency is firmer and more 'meaty' Perhaps it'll be different tomorrow when the flavour's sunk in a bit...

I agree mouse, it's so funny when something new pops up on here and everyone grabs on to it - it's so easy to get into a routine of the same old stuff so a fresh recipe injection is always welcome

B: half cinnamon galette
L: 2 fillets smoked mackerel, 150g ish turkey luc lac, 1/4 yogurt cake
D: 2 chicken breasts cut into strips and dry fried, 5 slices smoked salmon, small bowl sweetened greek yogurt

 

[Maintainer]

I totally agree. Yesterday, I think it was, someone posted the recipe for Dukan lasagne with cabbage. I used to adore that, yet haven't made it in ages. Like kefta. Every week I made that. Now never.

It's true that it's easy to fall into a routine and it's good when new things come up to help with the boredom (even though I don't realise I'm bored!).

(Still don't like turkey mince creations though - and I've tried several - find them too dry for words to swallow on PP on their own, even with FB added!)!

 

[Emmma]

Jo, I commend you for trying so much, but perhaps turkey mince just isn't for you. I wonder if the stuff you buy over here is different in any way...

A manic day today in the office, trying to get everything sorted as I'm now looking down the barrel of an 11 day break

Parents coming over tomorrow to help with loft insulation stripping in advance of the free offer from british gas, and some replasterboarding. Shame the weather's going to be so nice, I don't think a loft space will be the most comfortable place to be in this heat, and I'd far rather be outside enjoying the sun. Still should be fairly good exercise up and down stairs with some heavy lifting so hopefully will help with the WI on saturday. Spent all evening cooking dukan friendly food that everyone can enjoy for lunch. So far have chicken & asparagus quiche, butternut & leek soup & a yogurt cake. Might make some fresh bread in the morning for the non dukaners but we'll see how early they want to start!!

Ended up with only half a pv day today as was ravenous after getting in from supermarket and didn't have time to prepare and veg before I'd filled up on chicken & salmon. Will make up for that tomorrow!

B: half cinnamon galette
S: small pot total 0% sweetened
L: 190g king prawns, half a bag cherry tomatoes
S: 1/4 yogurt cake
D: 1/3 cooked chicken, 2 roast salmon fillets (200g ish)

Relented after a whole evening in the kitchen cooking after the busiest day i've had in aged and finished the yogurt cake, so that's 1/2 altogether today...

 

[Maintainer]

We (that's the royal "we"... ahem, OH) insulated our loft space in the country in the summer too... as you say, not the best time, but at least the men can be topless! (ugh!)

I expect, after the first day, people will be KEEN to rise early to get up there before the stifling heat. I alas saw that, Tues is a cool day

 

[m-mouse]

Did you see Raymond Blanc this week Emm? He did a really nice looking poached salmon recipe which I think I might try. Basically he simmered some veg - carrots, leeks, onion etc so he had a veg stock then added salmon fillets for 5 minutes then turned the heat off and left the fish in for a further 5 mins. It looked delicious and the leftover stock would be great.

 

[alottolose]

ooh scrummy...am loving fish at the moment (formerly only liked it battered or canned tuna)....now can't stand either and am poaching haddocks, pollocks and cod ....

and the occasional salmon x

 

[m-mouse]

Oh pollocks

 

[alottolose]

..........lol