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

weezl74 · 17 February 2010 at 11:31AM

Apple curd spread on HM toast,

385g net weight apples so use approx 400g 50p
50g buttery spread 12.5p
75g sugar 7.35p
2 tsp garam masala or mixed spice/cinnamon if you have it 2p

remove stalk from apple, cut into quarters, don't core or seed it. Put a tablespoon of water in a pan and gently stew the apples down into it. stir in the butter and sugar and spice. When apple is totally mushed, puree til smooth in a liquidiser or blender

70p per 490g batch with 3 slices HM toast from a 2lb loaf tin, breakfast is 7.8p

boredofbeingathome · 17 February 2010 at 12:04PM

weezl74 wrote: »

Provisional ingredients and costings for the most frugalised Cauliflower cheese I can do:D

1 bag cauliflower 79p

65 ml veg oil 4.875

110g plain flour 3.1

8 tsp mustard 12p

Large pinch salt

1 pint water

80g cheddar cheese or similar, grated, plus extra for sprinkling on top 49.8

37p per portion:money:

I was thinking about this one and i never make Cauliflower cheese with oil or mustard. Salt and pepper in the mix is far nicer and i use watered down milk to give it a creamier flavour. Cheese- If you use white creamy lancashire- currently i think is on offer, then you will need less milk and get more flavour.
I also use cornflour which is good for thickening, but plain is just as good.
I think with the milk- then costings will be similar- but i reckon if there is a market nearby, then the cauliflower price can be reduced( two at the end of the day for 40p and they were large ones) and is a far nicer taste than the frozen one- which i personally don't like.

So working on that price as i am not sure of the weight of the frozen bag, then i reckon it would knock 29p off the overall price. Possibly a potential 30p per portion.

Fire_Fox · 17 February 2010 at 12:16PM

Morning all! :hello:

Honey: I almost always swap out honey (SP 85p for 425g) for golden syrup (SP 77p for 680g) in flapjacks and cakes and no disasters that I can think of.

Cauliflower: I prefer the frozen for bakes because there is no chopping and boiling required!

Might make it easier on Shirley if she is having to make four loaves of bread every third day??

weezl74 · 17 February 2010 at 12:17PM

boredofbeingathome wrote: »

I was thinking about this one and i never make Cauliflower cheese with oil or mustard. Salt and pepper in the mix is far nicer and i use watered down milk to give it a creamier flavour. Cheese- If you use white creamy lancashire- currently i think is on offer, then you will need less milk and get more flavour.
I also use cornflour which is good for thickening, but plain is just as good.
I think with the milk- then costings will be similar- but i reckon if there is a market nearby, then the cauliflower price can be reduced( two at the end of the day for 40p and they were large ones) and is a far nicer taste than the frozen one- which i personally don't like.

So working on that price as i am not sure of the weight of the frozen bag, then i reckon it would knock 29p off the overall price. Possibly a potential 30p per portion.

hiya Bob, I figured I'd need the oil in as there's no milk at all in this version, and without oil it had the look and mouthfeel of wallpaper paste! Which as flour water and cheese it pretty much just was...:eek:
The mustard was because it just didn't taste cheesy enough and the mustard sort of reminded you that it was a cheese sauce! IYSWIM?
Is lancashire stronger than mature cheddar, that's amazing, good find thanks

I do agree about cauliflower and hope that after she's mastered all the bread baking etc, shirley will be happy to go 'off list'

:D:D

weezl74 · 17 February 2010 at 12:32PM

provisional ingredients and costings for risi e bisi

Ingredients

500g dried peas 57p

2.5 litres chicken stock 6.33p

65 ml veg oil 4.875

50g cooking bacon diced into tiny pieces 12p

160g onion, finely chopped 6.5p

400g SP rice, 29.2p

25g cheese, freshly grated 15.5p

salt

freshly ground black pepper

32.84p per serving

:):):)

Lesley_Gaye · 17 February 2010 at 12:35PM

weezl74 wrote: »

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

could we use the sp sausages for the sausage meatballs and the pork and apple things? If that was doable, it would save quite a lot.

I wil try the chou farci with (good) sausages that are in the freezer first. If it is a nice dish it could be worth frugalising to sp ones although I might have to leave that as a suggestion as I have only just got OH eating sausages at all as he is suspicious of what goes in them, if I suggest sp ones he may well throw a wobbly!

Lesley_Gaye · 17 February 2010 at 12:39PM

weezl74 wrote: »

Provisional ingredients and costings for the most frugalised Cauliflower cheese I can do:D

1 bag cauliflower 79p

65 ml veg oil 4.875

110g plain flour 3.1

8 tsp mustard 12p

Large pinch salt

1 pint water

80g cheddar cheese or similar, grated, plus extra for sprinkling on top 49.8

37p per portion:money:

wow, no milk at all. I might have to give this one a miss, it doesn't sound appealing, did it taste nice?

boredofbeingathome · 17 February 2010 at 12:40PM

weezl74 wrote: »

hiya Bob, I figured I'd need the oil in as there's no milk at all in this version, and without oil it had the look and mouthfeel of wallpaper paste! Which as flour water and cheese it pretty much just was...:eek:
The mustard was because it just didn't taste cheesy enough and the mustard sort of reminded you that it was a cheese sauce! IYSWIM?
Is lancashire stronger than mature cheddar, that's amazing, good find thanks

I do agree about cauliflower and hope that after she's mastered all the bread baking etc, shirley will be happy to go 'off list' :D:D

I agree- i knew where you were coming from with it- just my personal preference. Mature Cheddar does have a strong taste as well- i just prefer Lancashire- it's bred into my bones:D I have made it with both in the past and it is eaten with equal relish.

I may try that version- you never know i could be converted- i am on value teabags and i never thought i would do that:D:rotfl:

weezl74 · 17 February 2010 at 12:44PM

boredofbeingathome wrote: »

Mature Cheddar does have a strong taste as well- i just prefer Lancashire- it's bred into my bones:D I have made it with both in the past and it is eaten with equal relish.

sounds an interesting addition to cheese BOB, do you have a recipe

nicki_2 · 17 February 2010 at 12:47PM

weezl74 wrote: »

Provisional ingredients and costings for the most frugalised Cauliflower cheese I can do:D

1 bag cauliflower 79p

65 ml veg oil 4.875

110g plain flour 3.1

8 tsp mustard 12p

Large pinch salt

1 pint water

80g cheddar cheese or similar, grated, plus extra for sprinkling on top 49.8

37p per portion:money:

I have no idea how to cost a recipe up but this is the war-time cheese sauce I use to make cauliflower cheese (its a combination of two out of feeding the nation)

1oz fat (spread?)
1oz flour
1 pint milk (or half milk/water - or how about the water from cooking the cauliflower?)
1 tsp mustard
pinch of salt/pepper
1oz cheese (as long as they're using mature stuff this should be fine?)
A bag of frozen cauliflower

I'll hopefully be trying some recipes today but I'm not attempting any until my new washing machine arrives as I have a small kitchen and wont have the space until later

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

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