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

Purpleclutterbuck · 2 March 2010 at 9:59AM

Hiya weezl74 and everyone else!:wave:
On the OS meet up last saturday I met ifonly it were easier and was told about this really eye opening thread about costing , trying out and giving feed back so I'm currently reading through the blurb (and very interesting blurb it is too!) and keep coming across bacon turnovers but I can't find the recipe.

Questions arise -am I allowed to ask for the recipe? (pretty purleese?????)

I have been chuckling through Weezl's blog and want to try the peanut butter except I've got no pumpkin seeds and no food processor!:o am now saving for one -food processor not one pumpkin seed that is.
Waiting with baited breath - even a gentle nudge in the right direction- go on give us a clue!!

Allegra · 2 March 2010 at 10:17AM

Sian_the_Green wrote: »

Do you need a pasta maker to make lasagne? I would be totally up for that as I have that on by 101 list, to make pasta from scratch. I thought it would be more expensive than value sheets to make given that you normally use special flour and egg right? I would looooove to be able to do this, I am a bit of a show off with cooking sometimes and would be well chuffed if I could make my own pasta!

I feel bad about the survey thread, I think maybe I don't want other people on board if they are going to mess it all up again, selfish? Probably!

Hope all are well

If I was a proper Italian, I'd say, yes, of course you need tipo 00 flour, but as I'm the woman who put dried peas and cheddar into her risi e bisi (I'll probably be banned from Italy for life for that !), I'm quite happy to tell you that my mother always used plain all purpose flour, and she never had a pasta machine when I was growing up, either. She probably has one now, still in its unopened box - the advent of capitalism and easy credit turned the most frugal woman I ever knew into a raving spendthrift

But anyway - I'm afraid you do need egg, which might well push the price beyond the smart price packets, unless you do as I do and only buy your FRs when no more than 17p.

To make enough for lasagne for 4, you need

200g plain flour approx 6p
1 egg 17p
1 tsp salt um... 0.1p ?
water

Sift the flour, make a well in the centre, crack egg into the well, add salt, and water trickle by smallest trickle to make a smooth dough.

Divide the dough into two parts, knead each bit separately, then roll out as thinly as it will go. There is no point rushing this bit - and I would not do this on an evening after work, especially if I was making it for the first time - it doesn't take forever, but it does require a certain degree of calm.

When rolled out as thin as you can get it, cut into sheets to fit your lasagne dish and use straightaway.

Of course, there is nothing to stop you slicing them into chunky tagliatelle or pappardelle, or even into squares to be rolled up into an approximation of penne. Or to pinch in the middle and dry, thus making your own farfalle.

You don't have to eat it straight away, either - my mum used to dry them for a day or two on the washing line before cutting into finest linguine imaginable - a feat I am not capable of emulating, being the definition of cack-handed, and thus far more suited to something robust and non-fiddly. Of course, if you put it out on a washing line for a couple of days in this country, it'd either get rained on or blown away, so you'd have to have it draped over backs of chairs or the like, which definitely wouldn't work in our house ! Best stick to eating it fresh, I'd say, and let the supermarkets take care of the dry stuff.

Allegra · 2 March 2010 at 10:21AM

Purpleclutterbuck wrote: »

and keep coming across bacon turnovers but I can't find the recipe.

Hello and welcome :wave:

For bacon turnovers, just follow Weezl's linkie in this post.

phizzimum · 2 March 2010 at 10:33AM

In_Search_Of_Me wrote: »

...do you think we can get weezl away from comp while in labor...have visions of her cooking and commenting on a recipe mid way...!!!

oh dear, could be a problem if she's having a water birth!

Purpleclutterbuck · 2 March 2010 at 10:35AM

Thanks so much Allegra -I'm going to make them asap and put them in the OH and DD packed lunches-I wonder if they'll be a yeh or a nah!
Now I'm off to scour the other recipes as I'm very curious about a few of them:think:

phizzimum · 2 March 2010 at 10:37AM

Allegra - thank you so much for the pasta recipe! I've been hankering to have a go at pasta making for a while but thought I'd have to have a machine (not a gadget person). sounds like it's a job for the weekend when I can take a bit of time and get the girls to help too. I'm planning to make a pasta dish with tinned mackerel (to get some oily fish into the diet!) so maybe using fresh pasta will make that meal a bit more inspiring.

Allegra · 2 March 2010 at 10:41AM

ceridwen wrote: »

I had to have a good look at this post - as, if my memory serves me correct, Allegra is someone who knows ALL about having had years of a diet that was inadequate nutritionally and is still feeling the health effects years later - so very much our resident "expert" on this angle.

Oh, Ceridwen, I'm no expert, except perhaps on how to make passable food even when you are blessed with two left hands

I know I posted a couple a few pages back that made me sound like some half-baked (and badly risen) revolutionary, but I do have to point out that, in all fairness, had I not decided to turn vegetarian just before the war struck and my family lost all its income (the whole region lived solely off tourism for decades), I'd have not suffered the health effects that plague me now. Living on the coast meant that fish was always fresh, plentiful and cheap, if not free, and if I ate it, I'd have got all my omegas and would not have wonky joints now.

So yes, I am passionate on the subject of feeding the right nutrients on the right people, but I do also know that you have to eat very badly for a very long period of time to suffer serious ill health as a result. No one who was reduced to feeding their kids baked beans on toast for a week or two at a time should feel they are thus doomed to a lifetime of poor health - it really does take a lot more than that.

Anyway - wholewheat pasta sheets - I have never tried, and a quick google on .hr does not give me any help - so if you feel brave enough, please have a go, although I do worry that the rougher texture of the coarser flour (remember that the plain flour itself is already coarser than the flour Italians would use) might make for unmanageable dough. If you find yourself with a gloopy mess that will not stretch thinly no matter how hard you try, remember that not all is lost - just roll it all up again into a a ball, bring a big pot water on the boil, then tear off small dumplings of dough and drop them in until they rise to the top - then give them another couple of minutes or so (if they start disintegrating, just pull the pot off the heat and drain quickly). And hey presto, you have your very own pot of potato-free wholewheat gnocchi :T Serve with pesto, simple tomato sauce, or povero brodetto.

Sian_the_Green · 2 March 2010 at 10:44AM

Allegra wrote: »

But anyway - I'm afraid you do need egg, which might well push the price beyond the smart price packets, unless you do as I do and only buy your FRs when no more than 17p.

To make enough for lasagne for 4, you need

200g plain flour approx 6p
1 egg 17p
1 tsp salt um... 0.1p ?
water

.

Oh, I am so doing this! I love pasta. We actually have a pasta maker in our house, don't think it has ever been used! We don't have a washing line though, birds poo on anything put out to air and space is at a premium in our little terraced house so using fresh would work best for us.

ooh, thanks for sharing

aless02 · 2 March 2010 at 10:48AM

Pumpkin seed butter
approximated roughly 10 servings, which is roughly 37g a serving to spread on toasts.

Short Information

Values for one serving Energy 170.545 Cal Protein 7.935 g Fats 15.204 g Polyunsaturates 4.467 g Monosaturates 8.15 g Saturates 1.838 g Cholesterol 12.90 mg Carbohydrates 2.289 g

Detailed Information

Values for one serving Element Value Food energy (kcal) 170.545 Protein (g) 7.935 Fat (Total lipids)(g) 15.204 Ash (g) 0.624 Carbohydrate, by difference (g) 2.289 Total dietary fiber (g) 1.41 Sugar Total (g) 0.627 Calcium (mg) 24.60 Iron (mg) 0.459 Magnesium (mg) 32.10 Phosphorus (mg) 94.20 Potassium (mg) 176.25 Sodium (mg) 63.45 Zinc (mg) 0.79 Copper (mg) 0.138 Manganese (mg) 0.411 Selenium (mcg) 2.925 Vitamin C (mg) 0.27 Thiamin (mg) 0.027 Riboflavin (mg) 0.026 Niacin (mg) 2.293 Pantothenic acid (mg) 0.31 Vitamin B6 (mg) 0.09 Folate (mcg) 20.55 Folic acid (mcg) 0.00 Food Folate (mcg) 20.55 Folate DFE (mcg Dietary Folate equivalent) 20.55 Vitamin B12 (mcg) 0.347 Vitamin A_IU (IU) 8.70 Vitamin A_RAE (mcg retinol activity equivalents) 2.55 Retinol (mcg) 2.55 Vitamin E alpha-tocopherol (mg) 2.271 Vitamin K ( phylloquinone) (mcg) 8.777 Alpha-carotene (mcg) 0.00 Beta-carotene (mcg) 0.00 Beta-cryptoxanthin (mcg) 0.00 Lycopene (mcg) 0.00 Lutein+Zeazanthin (mcg) 0.00 Saturated fatty acid (g) 1.838 Monounsaturated fatty acids (g) 8.15 Polyunsaturated fatty acids (g) 4.467 Cholesterol (mg) 12.90

aless02 · 2 March 2010 at 11:10AM

Thrifty cottage pie
serves 4, includes the 250g potatoes per person

Short Information

Values for one serving Energy 651.82 Cal Protein 32.81 g Fats 18.231 g Polyunsaturates 1.278 g Monosaturates 4.386 g Saturates 3.998 g Cholesterol 66.75 mg Carbohydrates 91.909 g

Detailed Information

Values for one serving Element Value Food energy (kcal) 651.82 Protein (g) 32.81 Fat (Total lipids)(g) 18.231 Ash (g) 8.113 Carbohydrate, by difference (g) 91.909 Total dietary fiber (g) 12.864 Sugar Total (g) 14.963 Calcium (mg) 153.164 Iron (mg) 7.255 Magnesium (mg) 147.042 Phosphorus (mg) 495.61 Potassium (mg) 1991.722 Sodium (mg) 1758.102 Zinc (mg) 7.246 Copper (mg) 0.85 Manganese (mg) 1.572 Selenium (mcg) 26.526 Vitamin C (mg) 40.353 Thiamin (mg) 0.636 Riboflavin (mg) 0.372 Niacin (mg) 10.841 Pantothenic acid (mg) 2.744 Vitamin B6 (mg) 1.309 Folate (mcg) 63.275 Folic acid (mcg) 0.00 Food Folate (mcg) 63.275 Folate DFE (mcg Dietary Folate equivalent) 62.025 Vitamin B12 (mcg) 2.032 Vitamin A_IU (IU) 13900.662 Vitamin A_RAE (mcg retinol activity equivalents) 695.62 Retinol (mcg) 0.00 Vitamin E alpha-tocopherol (mg) 3.237 Vitamin K ( phylloquinone) (mcg) 36.154 Alpha-carotene (mcg) 2788.393 Beta-carotene (mcg) 6889.75 Beta-cryptoxanthin (mcg) 111.342 Lycopene (mcg) 8070.868 Lutein+Zeazanthin (mcg) 513.308 Saturated fatty acid (g) 3.998 Monounsaturated fatty acids (g) 4.386 Polyunsaturated fatty acids (g) 1.278 Cholesterol (mg) 66.75

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

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