Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.
Sentiment: NEGATIVE
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.
I'm not crazy about oysters and offal and brains and stuff like that. It's vegetables that I really like. I worked in the River Cafe restaurant when it first opened, and I used to eat the leftover vegetables on the plates. They were so delicious.
A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.
I'm the only one in my family who doesn't cook, but I can do a Swiss dish called frittatensuppe. You make a thin omelet from eggs, flour and parsley, then roll and cut it in the shape of tagliatelle and add broth. It's a tradition we adopted.
I don't normally cook, but if I did it probably would be beans, sausage, bacon and eggs. I never really get to eat that to be honest.
I always make my favorite pancakes with milk, and I also add some fruit - like a banana or apple with some cinnamon sprinkled on top. I also sometimes put peanut butter on my pancakes!
I always pan-fry sprouts - it retains texture and enhances flavour.
Breakfast is my specialty. I admit it's the easiest meal to cook, but I make everything with a twist, like lemon ricotta pancakes or bacon that's baked instead of fried.
We need to take vegetables out of the role of side dish, even in low-fat, vegetarian diets, whose calories are generally derived mainly from grains and other starches.