Hi everyone,

I'm a newby to this forum. I was wondering whether anyone else who is/has tried the Montignac Method has any recipes (haven't seen recipe book advertised here in Australia yet)?

Also, can anyone out there explain:

What on Earth are harissa, quark and salsify???

Cheers,

Laura a.k.a. lotsless

Hi, I bought the book (42 bucks) the one that gets you started, I also couldn't find a recipe book anywhere at the time. I tried it for 2 weeks and well decide it to switch to Atkins instead. I feel much better with 'no carbs' at all. Good luck.

Hi Lotsless,

Harissa is a tunisian (north african) paste of chillies and spices (garlic, cumin, others) that is used to season soups, stews and sandwiches too. It is super yummy and I used to buy it in tubes and use sparingly (a little goes a long way). Try to find it in speciality arab food stores...I havent really looked for it since coming to australia.

Quark is a goats cheese version of cottage cheese, has the consistency of a cross between philly cream cheese and cottage cheese....I really liked it preLC days, but now use philly and sour cream a lot.


Lastly salsify, hadnt heard of this before but did a quick google search and came up with this:
Description - Salsify is called oyster plant due to its faint oyster-like flavor. It is grown for its edible root which is white, long and slender often reaching a length of 10 to 12 inches. The young shoots or leaves are often called "chards" and are field blanched and eaten in salads. Culture - Salsify is planted from seed in the early spring and harvested after the first hard freeze in the fall. Adequate moisture and fertility during the growing season is necessary if high quality roots are to be produced.

Availability - Salsify is not a common item in most retail grocery outlets in Texas. It is not grown commercially anywhere in the U.S. due to poor demand by consumers. It is a fairly common garden item.

Selection - Select roots that appear to be tender and free of defects. Roots that are over mature will be tough and woody so avoid those that are over-sized.

Storage - With the tops removed, salsify roots will keep for extended periods of time when placed in the refrigerator. Ideal storage conditions are 33 to 35 degrees. F. and 90 percent humidity.

Hope this helps!

Hi
Salsify, if you're interested, is grown like carrots, i grew some in Bundaberg once but they are excruciatingly slow to develop and taste like muddy parsnips. Won't make that mistake again but you could try a nursery that stocks "Eden Seeds".

Cheers

Michael Gardner
Bribie Island... home of the "flop house"