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

Lesley_Gaye · 28 February 2010 at 4:27PM

[QUOTE=
Originally Posted by Boodle

Hi all

I make something we use for "sausage meat" balls, sausages and nutloaf, but it is essentially a glorified stuffing ball mixture. You could easily leave out the nuts, flavour with the bacon and replace the melted butter with oil. The quantities/method could be useful in recipe development

Makes about 10 balls
1 crust of bread
2 tbsp ground almonds
1 tbsp dried sage
1 tbsp dried mixed herbs
God pinch of white pepper
1 heaped tbsp peanut butter
1 tbsp dairy free spread
1 tsp yeast extract

Rub the bread between fingers to make crumbs. Mix in the almonds, sage, herbs and pepper. Melt the spread and peanut butter in microwave for 20 secs. Stir in the yeast extract, then mix this into the dry ingredients. Squidge into balls and bake at 200C for 15 minutes.

Lesley Gaye;30168913]these sound intriquing Boodle. I may well give them a go next time I do sonething I think they'll go with. There are a lot of herbs in there, do they taste strongly of herbs?[/QUOTE]

had these today with a roast dinner. I made them as Boodle's recipe, but just left out the sage. Flavoursome little nuggets of savoryness. Haven't costed them yet, but they prob aren't frugal enough for what you get for anything on this challenge

OH liked them too and he doesn't normally touch anything like stuffing

Have looked up prices for Asda equivalent, but need to find out the weight of tblsps of things first

skaps · 28 February 2010 at 4:49PM

Found this on a website, this could be an alternative to the cereal bars.

Apple Flapjack

You will need:

2 apples (cored, peeled and chopped)
175g butter
175g sugar
50g dried fruit
225g porridge oats
2 tablespoons of seeds mix

Heat a little of the butter in a pan and gently fry the apples until soft
Add the rest of the butter, sugar and dried fruit. Stir until the butter has melted.
Remove from the heat and stir in the oats and seeds.
Put the mixture in a greased non-sick baking tray, or one lined with baking parchment.
Cook in a medium hot oven until golden (about 20 minutes).
Score into portions while still soft then leave to cool.

Total Cost 0.96p (10p per serving)

http://thirty-quid.blogspot.com/search/label/Flapjack

Sian_the_Green · 28 February 2010 at 4:58PM

ceridwen wrote: »

Hence one of my reasons for being vegetarian - ie if I cant afford decent quality meat (which I cant in fact...) - then I'm not prepared to have all sortsa revolting "bits and pieces" hidden away in cheaper meat products:T

Funny how we think they are revolting 'bits and pieces' in this country where, if we lived in a developing country, when we ate meat we would use every single last bit of meat as it would be a rare thing. I think this is a cultural thing, I would rather animals were killed and used in their entirety than that we strip the carcass of the animal and leave any gross bits

I wouldn't want to eat tripe or liver, chicken feet, snails etc purely because I have been brought up not to do so, I have no moral objections, just squeamish ones!

Sian_the_Green · 28 February 2010 at 5:08PM

Am gonna have a go at the carrot cake with some 'raw' oil poured on in some kind of mixture. I shall adapt from the original recipe as I assume this is what we will be using for now? Or did we want to use the egg free version?

For the onion tart, have we thought about making it like a tart tatin with onion instead? Obviously a much less faffy version than this!

weezl74 · 28 February 2010 at 5:25PM

Lesley_Gaye wrote: »

[FONT=Arial,Helvetica,Geneva,Swiss,SunSans-Regular]
Apple Cereal Bars
[/FONT]

16 Servings

Amount Per Serving

Calories79.9 Total Fat1.1 g Saturated Fat0.3 g Polyunsaturated Fat0.6 g Monounsaturated Fat0.4 g Cholesterol0.0 mg Sodium43.2 mg Potassium47.0 mg Total Carbohydrate19.2 g Dietary Fiber1.5 g Sugars6.1 g Protein2.2 g Vitamin A0.8 % Vitamin B-120.0 % Vitamin B-60.7 % Vitamin C0.0 % Vitamin D0.0 % Vitamin E0.4 % Calcium0.6 % Copper3.4 % Folate1.5 % Iron2.9 % Magnesium4.8 % Manganese26.9 % Niacin0.5 % Pantothenic Acid 1.5 % Phosphorus 5.7 % Riboflavin0.9 % Selenium0.0 % Thiamin5.6 % Zinc2.9 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

thanks Lesley. Wowzers we've lost a lot of calories there

. Hmmmmmn. That isn't going to help with our hungry teens. They are very nice though

weezl74 · 28 February 2010 at 5:29PM

Sian_the_Green wrote: »

Am gonna have a go at the carrot cake with some 'raw' oil poured on in some kind of mixture. I shall adapt from the original recipe as I assume this is what we will be using for now? Or did we want to use the egg free version?

For the onion tart, have we thought about making it like a tart tatin with onion instead? Obviously a much less faffy version than this!

Thanks sian

yes it's fine to go with the original Tweaked to less oil and sugar as has been mentioned if you like

I'm intrigued to know if you will keep all the sweetness in the sponge or if like me you will go half and half with the topping

weezl74 · 28 February 2010 at 5:43PM

Sian I do very much like the idea of the tarte tatin.

Any thoughts on frugal equivalents for the thyme & balsamic vinegar?

Would anyone like to test this one if we tweak it a bit?

xxx

canidothis · 28 February 2010 at 5:44PM

Apple Curd has gone down a storm here very very tasty, definitely a winner and will be made again - my only triumph this weekend tho.
We will need a support line for Shirl when she has moments of demotivation such as mine, producing brick like bread and goodness knows what happened to my hob nobs -but they didnt spread at all!! and even my pea soup has lost its taste......gotta keep at it.....

Sian_the_Green · 28 February 2010 at 5:52PM

weezl74 wrote: »

S
Any thoughts on frugal equivalents for the thyme & balsamic vinegar?

Would anyone like to test this one if we tweak it a bit?

xxx

I think using a little sugar would give the sweetness, and a little vinegar too, I would also probably let the onion mix simmer for a while, they go deliciously caramelised. Do we have any of our cooking bacon left? Just a little would give us a pretty good taste.
Not sure about the thyme. The recipe suggests grating cheese on the top afterwards, could we make a light sprinkle before the table?

weezl74 · 28 February 2010 at 5:53PM

canidothis wrote: »

Apple Curd has gone down a storm here very very tasty, definitely a winner and will be made again - my only triumph this weekend tho.
We will need a support line for Shirl when she has moments of demotivation such as mine, producing brick like bread and goodness knows what happened to my hob nobs -but they didnt spread at all!! and even my pea soup has lost its taste......gotta keep at it.....

aw poor cani

I know how you feel. I got really discouraged this morning too. We're lucky we've got the thread as our support eh?

I think shirley will need to be told about MSE old style, they'll help her out of any food related jam

What type of bread were you making? I've never done the hobnobs

but I'm normally OK with bread!

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

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