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

Well, it's a saturday Lesley, will we not all be bringing our flasks of pea and apple soup?;)

Apart from shanks (only pea!)
:rotfl::rotfl::rotfl::rotfl::rotfl::rotfl::rotfl::rotfl::rotfl::rotfl::rotfl::rotfl:

I keep asking the questions that have already been asked, and answering ones that have already been answered Sorry, everyone, I appear to be living in a slightly different time-line to the rest of you ! (That's a posh way of saying I am slow).

Weezl - I would batch-mix all the pizza dough at once, then proceed according to the freezer size. If I was still depending on my two draws under my little fridge, then I'd freeze balls of dough and 4-people portions of sauce separately, then just pull out of the freezer the night before pizza was due again, then roll out and assemble that evening. Now I have a big freezer, too, I'd be happy to freeze finished pizzas. Perhaps give both options in the batch cooking guide, what do you reckon ?

Further batch-cooking thoughts: tomatoey pasta sauce should obviously only be cooked once, and frozen in portions. HowlinWolf - do you think same can be done with your Alfredo sauce, then Shirl just has a quick job of assembling the final dish before bunging it in the oven on the actual night ?

Managed to get natco cornmeal in sainsburys today. It has no information with ingredients and reads like its not been fortified, as its says something like freshly milled in the UK. I have emailed them to ask if it has and what calcium is in it. Hopefully that will answer the question on the natco front. I guess we need to contact the other company that you had down for cornmeal.

Sandra
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