So I am trying to lose some weight. This time, my husband is trying too so it is feeling a bit easier, I feel more supported.
It’s a bit low GI, a bit low carb, quite a lot of portion control. I can’t fast, so 5:2 was just not going to happen. My husband won’t have anything to do with things he thinks are faddy. He won’t do Harcombe, the diet which some have my family have yes successfully because he doesn’t want to separate carbs and protein-rich meals. I am happy doing that, but actually I think the rule may be less about the science of protein v carbs and more about making sure making sure you definitely make a minimum five fruit and veg by swapping out carbs.
Sunday lunch. I made gammon. Baked aubergine slices for me, four tiny boiled potatoes for my husband. Carrots. But how to tie it all together?
Hollandaise. I was a bit nervous, but having read several “easy” recipes I thought, why not? I’ve got a couple of egg yolks kicking around from the number of egg whites required in diet recipes.
Here’s mine… Annotated.
2 egg yolks and the equivalent amount of olive oil, six tablespoons of butter, pinch of cayenne/ hot paprika, salt, juice of one lemon.
I stuck the lot into the blender. It didn’t look right. I suddenly realised I should have melted the butter first. I transferred the whole lumpy lot to a small saucepan and put the heat in for about thirty seconds while using the hand blender. Apparently the blade friction combined with the heat of the melted butter cooks the egg yolks, so the heat is kind of important! After blending it smooth, I put the gas back on for another minute and blended a little longer. It started foaming and turned into fantastic orangey-coloured (as I used hot paprika for the kick!) lemony flavoured hollandaise!
It’s high fat, obviously, but carb free and I would say the amount this recipe delivers is fine for four dieters portions.