Weezl's phase 1- recipe testing and frugalisation- come one, come all!

oldMcDonald · 17 February 2010 at 9:52AM

weezl

1.8Kg ASDA Braeburn Apples by Weight (100g) 2.70

Do the apples have to be Braeburn? From memory, I *think* that a bag of Smart Price apples is 700g for 68p (I've looked on the website, but it doesn't say the weight - does anyone have a bag and could check this?)

If the above weight is correct for the SP apples then 3 bags would cost £2.04 and give you 300g extra apples (don't think that's much, maybe 1 or 2? but could be used in the carrot cake?) along with 66p left over (possibly for the Colemans?).

weezl74 · 17 February 2010 at 9:55AM

working on the weetabix loaf:

Weetabix Fruit Loaf Ingredients:

2 Weetabix- 8p
190g Sugar- 8p
190g raisins- 25p
250g Self-Raising Flour - 7p
240ml Milk - ???????

Preparation:

1. crush the weetabix into fine crumbs
2. add sugar, fruit and flour
3. add milk and mix well
4. Pour into greased lined loaf tin
5. Bake at Gas Mark 4 / 350F for 60 to 70 minutes
6. Cool for 10 minutes
7.When cold store in an airtight tin

:money:

I will amend this later to Bob and shirley's prices

weezl74 · 17 February 2010 at 10:00AM

oldMcDonald wrote: »

weezl

1.8Kg ASDA Braeburn Apples by Weight (100g) 2.70

Do the apples have to be Braeburn? From memory, I *think* that a bag of Smart Price apples is 700g for 68p (I've looked on the website, but it doesn't say the weight - does anyone have a bag and could check this?)

If the above weight is correct for the SP apples then 3 bags would cost £2.04 and give you 300g extra apples (don't think that's much, maybe 1 or 2? but could be used in the carrot cake?) along with 66p left over (possibly for the Colemans?).

great idea

we swapped to the braeburns, from memory because the SP ones were too small to be a 5 a day. But now we're boiling them all down for toast topper, that's less necessary. Thank you v much

oldMcDonald · 17 February 2010 at 10:11AM

Kaz2904 wrote: »

OK, if anyone can define what WE see as apple sauce (is it apple purree or does it have chunks?) then I will try to replicate the carrott cake recipe without oil.
You MUST appreciate the effort it involves for me as I seem to have melted the motor on my blender (big bad burning fish smells + smoke tonight!) boo hoo!

Kaz - I'm looking forward to hearing how yours turns out. I'm also going to have a go, but will experiment with 2/3 apple sauce (puree not chunks) to 1/3 oil. It will be interesting to see if a small amount of oil makes a difference or not if using apple sauce.

Eeek! about the blender! I think I would cry if that happened to mine!

weezl74 · 17 February 2010 at 10:27AM

ingredients and costings for pasta puttanesca- method to follow:

2 bags SP penne 66p
3 cans toms 99p
1 jar anchovy olives, roughly chopped 84p
120 ml Oil 9
Garlic
740g onion chopped 24.8p

8 portions 35.35p each

Lesley_Gaye · 17 February 2010 at 10:36AM

Morning all, off to babysit in a couple of hours, but just had to come on and see what was happening today,it's getting addictive this thread!

I am playing around with constructing a months plan for me and OH using the same costs, but if I have to expand it to include more F+V I will as I don't want to cut down on them.

I mentioned a carrot pie we used to have a lot but I haven't done for a long time now. It's called Crecy Plate Pie and it's in the Cranks Recipe Book.

I decided to cost it out to see if it would fit in our own plan and was excited to see (am I sad?!) that a qtr of the pie, 125g mash each and a whole cabbage divided between 4 would come out at 31p each for the whole meal.

So if anyone wants to try the pie. here is the recipe - it's really tasty considering it's only carrots and onions

Crecy Plate Pie
350g onions, chopped
350g carrots, grated
50g spread
1 tsp thyme if you have it
2 tbsp flour - see note
1 tsp yeast extract
pastry made using 150g flour and 75g spread

melt the spread and saute the onion until transparent. Add the carrots and thyme and simmer gently for about 10 minutes. Stir in the flour (I don't add the flour, I didn't think it needed it) and yeast extract and season to taste. Leave to cool

Mix the flour and spread for the pastry until like breadcrumbs and add enough water to bind together into a dough.

Roll out a generous half of the pastry and use to line an 8" pie plate/flan tin. Fill with the vegetable mixture and top with the rem pastry

Bake at 200C/400F/Mark 6 for about half an hour

Because I left out the flour in the filling, I found the pie was moist enough not to need gravy

The original recipe uses wholemeal flour which works well with this pie, but Shirley and Bob could use the flour they have. If you use wholemeal flour at 99p / 1.5Kg it adds another 2p to each portion, so making it 33p per portion

Serve with 125g mash potato and a whole cabbage (Asda 50p) divided between the 4 people

In_Search_Of_Me · 17 February 2010 at 10:38AM

morning all...re the falafel...an update from me! Can I suggest just one onion!! It may be that my stomach rebelled but I would definately try for half ammt!! Nough said...plus it saves dosh!

weezl74 · 17 February 2010 at 10:54AM

Honey and raisin cereal bars

ingredients and costings:

280ml oil 26.04
100g sugar 9.8
250g flour 7p
350g oats 20.3
365ml cold water
150g raisins 19p
3 tablespoons honey 16p

warm the water in a pan and dissolve the honey and sugar in it. Add the raisins and leave to plump up as it cools.
when cooled add in the remaioning ingredients stirring well and spread the gloopy mixture into 2 large square baking trays. Bake at a low heat GM 3 for 30-40 mins until a honey brown colour, not too dark or the raisins burn! Batch makes 32 bars, so halve it if you don't want too much risk!!!!!

97.84p or 3.05p per bar

Lesley_Gaye · 17 February 2010 at 11:03AM

Hi Weezl

been thinking about the chou farci (cabbage and sausages slow cooked)and when to cook it (maybe tom) and wondered about the sausagemeat on Shirley and Bobs plan.

the sausage meat is £2.42. If you used Asda SP sausages and removed the skin to use them as sausage meat, you could get the same amount for 96p, so saving £1.46

I haven't used SP sausages, would this work, or are they not nice enough?

PS the cereal bars look lovely, will def give those a go

weezl74 · 17 February 2010 at 11:20AM

Lesley_Gaye wrote: »

Hi Weezl

been thinking about the chou farci (cabbage and sausages slow cooked)and when to cook it (maybe tom) and wondered about the sausagemeat on Shirley and Bobs plan.

the sausage meat is £2.42. If you used Asda SP sausages and removed the skin to use them as sausage meat, you could get the same amount for 96p, so saving £1.46

I haven't used SP sausages, would this work, or are they not nice enough?

PS the cereal bars look lovely, will def give those a go

Hi lesley, fab idea, I look forward to your findings

The SP sausages are lower meat than their normal sausages, but still pretty meaty. They also contain less saturated fat and salt than the non-smart price ones. I don't LOVE then, but I happily eat a meal of them a jacket and beans and find it just fine

Weezl's phase 1- recipe testing and frugalisation- come one, come all!

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