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Old Style vs the USDA head-to-head challenge...
Comments
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I'm trying to work on the offspring, to encourage them to eat more pulses...how difficult would it be to blitz them first to stir into their usual grub?:rolleyes:
I WILL win this one!
Start simple hide things first like oats and red lentils in mince pearl barley in a casserole try baked beans in chillis then slowly work in more
I am lucky mine will eat almost anything except tomatoes(ds7) and mushrooms(ds16)
And i wont eat pork ........................but i eat ham and sausage and gammon?????????????...............its a long story
Hubby would eat anything keeps talking about shooting some rabbit and pigeon i think i could just about eat it if i didnt see it until it was ready to cook ....................
I have always been a bit "meat squeamish" theres a frustrated veggie inside me trying to get out ..............but can be pacified with a bacon and mushroom butty.!!!
so for now i compromise and try to buy ethical meat instead
ISOM hope the sunburn is better today keep covered up and drink lots water
Germish let me know how you get on with the sunflower seeds in pesto i had a similair idea
Shaz*****
Shaz
*****0 -
weezl
you were asking for a nutrition topic to research how about the effect of additives on kids behaviour/development
I personally would be interested to see if you come up with what i have deduced with DS7
Shaz*****
Shaz
*****0 -
OK, I have now read the whole thread as my boss is off work.
Weezl, you are my new Old Style hero!
Yesterday I was fretting about not saving enough atm and decided to come to OS for some inspiration. Last night, after work, I wrote a freezer inventory (first time ever) and a meal plan for the week (Ditto. I realised my aversion was based on being a former very strict dieter). Then I went to the supermarket late for whoopsies and my local asian shop for some lentil and bean bulk-buying and did some bulk cooking including my own version of the lentil pate. Delish!
I also recently acquired a recipe for 'raspberry bars', a traybake which includes oats, flour and jam. It looks cheap to me (no fancy ingredients) and I'm going to try it this weekend and will post if it is a sucess.
So many thanks to everyone who contributed to this thread. I'm full of vim now!0 -
Anyone any ideas for using up apricot jam
made a bakewell tart already
the jam is quite runny not too good for toast!!!
Shaz*****
Shaz
*****0 -
The recipe I'm going to try this weekend calls for jam - typically raspberry, but you can use any kind. Only thing is, this is a recipe I hauled off a random site and the thing I like about OS, is that (almost) everything is tested and comes with comments and tips however if you want to use up your jam today, here it is:
Old Fashioned Raspberry Bars- 110 g packed light brown sugar
- 125 g all-purpose flour
- 1 g baking soda
- 0.8 g salt
- 80 g rolled oats
- 115 g butter, softened
- 255 g raspberry jam
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan.
- Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture.
- Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge.
- Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
- Bake for 35 to 40 minutes in preheated oven, or until lightly browned.
- Allow to cool before cutting into bars.
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Shaz,
How about a sponge cake with apricot jam in the middle or jam tarts or make shortbread and make a dent with your thumb in the middle of them and fill with a teaspoon of jam in each dent, yummy, that's how I use up any jam that's not to anyones liking here.
Amazing what they will eat when it's reinvented as something else!0 -
This forum really does continue to amaze me, just read about carrot ice cream on the food waste thread and now nettle knickers!! :rotfl:working on clearing the clutterDo I want the stuff or the space?0
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I make a pear and almond tart which is like a bakewell tart but I put apricot jam in the pastry base, cover it with almond sponge then put drained tinned pears on top of the mixture before cooking.
It looks really impressive and can be frozen.0 -
I make a pear and almond tart which is like a bakewell tart but I put apricot jam in the pastry base, cover it with almond sponge then put drained tinned pears on top of the mixture before cooking.
It looks really impressive and can be frozen.
My mum made this for my dad's birthday dinner! It was lush.0 -
The recipe I'm going to try this weekend calls for jam - typically raspberry, but you can use any kind. Only thing is, this is a recipe I hauled off a random site and the thing I like about OS, is that (almost) everything is tested and comes with comments and tips however if you want to use up your jam today, here it is:
Old Fashioned Raspberry Bars- 110 g packed light brown sugar
- 125 g all-purpose flour
- 1 g baking soda
- 0.8 g salt
- 80 g rolled oats
- 115 g butter, softened
- 255 g raspberry jam
- Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan.
- Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture.
- Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge.
- Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
- Bake for 35 to 40 minutes in preheated oven, or until lightly browned.
- Allow to cool before cutting into bars.
I'd be interested in knowing how this turns out as I have a school fete coming up ad this sounds just right! I know that theres a thread about suitable fete things but I quite fancy these, didn't want to do usual fairy cakes, might do twinks hobnobs too!0
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