Make your own margarine - easy

[jimmyq]

Put some Olive Oil in a sealable and freezable tub and put it in the freezer overnight. When solid, transfer it to the bottom of your fridge (coldest place). Done! Make sure you put it back in the fridge straight after use, to avoid it melting.

[MichaelJH Heart Star]

Interesting! Might try this as mainly claimed olive oil spreads have 10% - 50% other ingredients some of which are not that healthy. Recently I saw some venison sausages which by their nature should be lean. In the small print it turned out that they were 30% pork so quite fatty. The helpline said that people find pure venison sausages too dry. So why don't they offer venison and venison & pork sausages as distinct products. The way this was hidden confirms to me the major supermarkets do not really care about their customers just their profits. That's why most food promotions are for junk food! Rant over!

[jobe1968 in reply to MichaelJH]

Try Heck chicken sausages. Very tasty and low fat

[teldee in reply to jobe1968]

I looked at these but some of the othe ingredients listed not so healthy,

[jobe1968 in reply to teldee]

I shall look. I think as a sausage goes they are pretty good. For me a rare treat so a couple once every few months is not the end of the world. I think they taste good and are very lean without being too dry.

[wiltsgirl in reply to teldee]

Linda McCartney veggie sausages are lovely, I'm not veggie but they do the trick!

[jobe1968 in reply to wiltsgirl]

I like theses myself, however they’re very fatty. Perhaps the reasonI liked them in the past. Since I changed my diet to more vegetables and whole grains I find my taste for fatty foods has reduced. I loved fish and chips but can’t face the chips these days. Still enjoy a fried fish once in a blue moon but stick with the mushy peas. I came to the conclusion it’s the salt and vinegar I miss! The chips not at all. I bought a sausage stuffer and am currently experimenting on the vegetarian sausage as I am sure I can do better than the factory made affairs

[teldee in reply to wiltsgirl]

Thanks, will give these a try, always looking for new ideas.

[MichaelJH Heart Star in reply to jobe1968]

They are definitely lower fat than the chicken frankfurters. However, I am not keen on the taste of either so give them a miss!

[jobe1968 in reply to MichaelJH]

I find mustard or brown sauce a great leveler.

[Loving-life]

Thanks will do that 👍

[sandybrown]

Frozen olive oil! , Real butter for me.

I do use liquid olive oil with pepper and sea salt, to dip bread.

[jimmyq in reply to sandybrown]

I am on a WFPB diet, part of which is no animal products.

[sandybrown in reply to jimmyq]

I am on a LCHF diet, with exercise in the gym. I am not trying to loos any weight but want to be healthy.

At 72, I do part time manual work, standing most of the time on a 8-hour shift 2 days a week. This better than going to the gym for one hour a ay.

[jimmyq in reply to sandybrown]

I meant that the WFPB (whole food plant based) diet means that I can't have butter.

[sturon]

Wow and easy. Thanks for sharing.

[dunestar]

Does it spread easily?

[jimmyq in reply to dunestar]

Yes. If it doesn't spread easily enough just leave it on the bread to melt a bit, then spread it.

[Sparrer]

A quick tip, don't use spiced or flavoured oils unless you want garlic 'butter' etc, marmalade on toast with a hint of chilli really isn't very nice!

[MissMoto007]

WOW!! great share

[Serg12]

The alternative is not to use spreads. I (nearly) haven't done so for 41 years and don't miss it. Make your own jam, marmalade etc (no fat at all) and you don't notice the lack of spread. You soon lose the taste or desire for it. The only thing I have butter on is the very occasional toasted teacake.

If you make your own bread there is no fat, unless you add olive oil, it is easy and much nicer than shop bought, and cheaper than buying many of the loafs on sale. Just get a good strong flour, yeast, salt (use no more than half the recipe amount, you don't notice the difference, some is needed though) and water. Don't fall for advertising though, if you cycle up an old cobbled hill for your bread flour it will not be a good loaf. Your own jam sandwich is something to behold and you know what's in it.

Great tip about the olive oil margarine though. I agree fully with your philosophy.

I have found the more you make from scratch the more you are in control of the contents of what you are eating. Modern loafs have hard fats etc in them so they can survive the factory processing and have a longer shelf life, what does this do to us?.

[jobe1968 in reply to Serg12]

I have been butter free for months and then you mentioned Toasted tea cakes 🤪 this particular fantasy is going to take some shifting

[jimmyq]

When making savoury butties, e.g. salad, we use home-made fat-free hummus.

[Serg12 in reply to jimmyq]

Sounds good, will look into that.

You should have a go at making your own soap, not edible I know but fun. You can make pure olive oil (pomace) soap for about 30p per bar and it is top quality. Factory soap is hard as it has the glycerine extracted so they can sell it separately as glycerine soap. When you make it yourself the glycerine is kept in the bar so you have a nice rich soap.

[jimmyq in reply to Serg12]

Fat-free Hummus

1 tin chickpeas drained or 250g cooked lentils

2 cloves garlic

60g tahini

1 tsp miso paste

1/4 tsp dried cumin

1/4 tsp (smoked) paprika

2tbsp fresh parsley or 1tbsp dried

lemon juice to required taste and consistency.

Chuck it all into a food processor and whizz it up, gradually adding the lemon juice.

We tend to make double batches because we eat so much of it.

Lentils have a lot more protein than chickpeas.

[Serg12 in reply to jimmyq]

Will give it a go. Nigella does a fat free mincemeat in her domestic goddess book, it's good, means Xmas can have mincepies again. She uses apples to give moisture, and it keeps for years, now lasting a long time is a completely different thing.

[jimmyq in reply to Serg12]

Mmmmmm mince pies! Good call!

[anke123 in reply to Serg12]

I will look that up. I have made weight watchers mincemeat, no fat, but it does not keep for very long

[Serg12 in reply to anke123]

We made a big batch initially now top up each year, that way we can let it mature more. We regularly let it mature for 3 years. Even after being opened it will keep till the next Xmas, so longevity is not a problem.

You can make it this year for this Xmas and it will still taste great.

Also making it yourself means that you can doctor the contents to eliminate any fruits etc you don't like or can't take (eg cranberries) or include some others.

[Serg12]

Not everything is insulin related.