Dinner tonight.

[Mark Parrott]

Tonight I will be making this.
http://www.dietdoctor.com/recipes/broccoli-and-cauliflower-gratin-with-sausage

And having this for pudding.
http://www.dietdoctor.com/recipes/coconut-and-chocolate-mousse-a-la-lchf

Yum.

 

[Lynn Davies]

Yyummmmm!

 

[Pine Marten]

Mmmmm, those do look good, Mark 🙂 - we've got tuna steaks and veg, and leftover rhubarb crumble (with almond flour and chopped nuts topping) & cream. Bon appetit, y'all

 

[Mark Parrott]

We have some rhubarb in the garden. Love rhubarb crumble.🙂

 

[Northerner]

I hail originally from the rhubarb capital of the world - the West Riding!

 

[Mark Parrott]

So does my wife.🙂

 

[Visionvalue]

So do I 🙂 and the recipes on that website look very good Mark.

 

[Mark Parrott]

They are great. Ive tried quite a few of them. Ive got @AndBreathe to thank for that.

 

[Alan.tnh]

How was it? cant open the first link for some reason. sounds good tho

 

[Mark Parrott]

Its still in the oven. Taken longer than I thought.

 

[AlisonM]

I had left over roast beef with mixed veg and sweet potato mash. It was good.

 

[Mark Parrott]

Just had it. Absolutely gorgeous.

 

[GregP]

Oh that chocolate mousse has gone on the list of recipes to try!

You can keep the gratin though, broccoli is one of the very few things that I just cannot eat! Uck!

 

[Mark Parrott]

I suppose the broccoli could be left out, unless of course you don't like cauliflower either.

 

[GregP]

Just cauliflower is fine mark, just let me know what time you want me there for dinner

 

[Lynn Davies]

I tried this yesterday - gosh it was yummy.

Cooking time seems to be a bit out though - I did mine for 35 mins at 180C fan. Cauliflower was a bit too hard for my taste. Think I will par boil it first next time. The sauce was really lovely - om nom nom!

 

[Mark Parrott]

I cooked it for longer than it says. I suppose some people prefer crunchier veg.

 

[Carol Robinson]

Not a fan of vegetables.. unless they're curried! I wonder if a curried version would work? It looks like a Mattesson's smoked sausage in the pic on the website? Yum yum.. 😛

 

[Annette]

I wonder if a curried version would work?

You could just replace the mustard added to the sour cream with a spice mix, I reckon. I often add, say, paprika to a cheese type sauce to give it more oomph.

 

[Carol Robinson]

Sounds good to me Annette 🙂