50p a day til Christmas - healthily?! Weezl's next challenge...

redsquirrel80

weezl74 wrote: »

:rotfl::rotfl:redsquirrel I don't think my marketing is as good as M and S.

Perhaps I should start saying in my breathiest voice:

'this is not just lentil pate..... this is freshly-soaked, lovingly roasted, lentil pate, with home grown garden herbs.....'

:rotfl:

"Fresh, crisp, green, Welsh nettles...."

weezl74

redsquirrel80 wrote: »

:rotfl:

"Fresh, crisp, green, Welsh nettles...."

:rotfl::rotfl:

popped back to say, about the sponge puddings, do make sure your slo-cooker is big enough to take the size of your pudding basins first! As some of you know, ahem , my slo-cooker is rather large. And just happens to be manufactured by the company Bush...:o:o:o:D

shaz_mum_of__2

germish_se wrote: »

OMG! You now have me calculating costs on what I make!
Cheap pudding.

Mr T's Orange jelly 8p
Value tin of sliced peaches 29p Drain and chop them up a little smaller
Makes 6 ramekins of jelly with fruit
served with
Instant custard 8p
makes it 7.5p per serving and takes no time to make

As I used peaches in juice I was wondering if there are any suggestions on what to do with the reserved juice?

Germ

Why not use it to replace some of the liquid used making the jelly

newlywed

weezl74 wrote: »

OK here's how:

750g self-raising flour
250g butter/stork/sunflower marg
1 large 454g jar jam
cold water (start with about 200ml and keep adding til it's a wet slippy dough.)

No eggs? Guess they cost too much

weezl74

newlywed wrote: »

No eggs? Guess they cost too much

yep!:D

Well, it's an adaption of a suet sponge pudding (but I figured butter was cheaper and had more other uses!), and I've never seen those with egg, so I don't think you'll miss it!

Good to check though, my recipes can be a bit erratic:o;)

newlywed

weezl74 wrote: »

Well, it's an adaption of a suet sponge pudding (but I figured butter was cheaper and had more other uses!)

Does it end up more like jam roly poly puddin then? Yum!!! I can feel my waist line expanding already!!! Think this will have to be limited to either one sponge for all 4 of us or else 4 ramekins!!!
Thing is OH would say it needed custard with it so will have to get some of that to go with it

germish_se

hmkn wrote: »

Next time I'd use it as part of the liquid to make up the jelly (you don't have to heat it. If you add boiling water less the amount of juice, then add the juice it'll be fine and might even set quicker!), but otherwise drink it, add it to a smoothie, pour over sponge cake as part of a trifle type pudding, use with chopped fruit to make a fruit salad, use instead of milk if making a cake...

HTH

Hazel

Doh!:wall: That was so simple it was staring me right in the face! Thank you!

Germ

shaz_mum_of__2

Hi all not sure if you are all aware but most cake supplies seem to be on offer at the mo like silver balls jelly diamonds hundreds and thousands etc

On offer at Mr A & T think its to do with supercook becoming Dr Oetker

Shaz

phizzimum

kaleoma wrote: »

Anybody have any idea how I can use lemon balm:j in cooking as I have got loads

lemon balm makes a lovely herbal tea too - I just put a sprig in a cup and pour on the hot water, it goes such a pretty colour, much nicer than herbal tea bags.

those other recipes look good too though, I'll have to give them a try.

In_Search_Of_Me

queen_of_string wrote: »

Thanks ISOM I wasn't sure they'd be fit for anything as theyre not really ripe.

Can you pop them on window sill for a bit to ripen up a it & then shove in the alch to absorb all the yummyness? Shame to waste them but I wouldnt use them if theyre not at all ripe as wont taste nice & will give you tummy ache me thinks but a headache if you drink too much vodka and tummy & headache if you drink lots with unripe IYKWIM!!:rolleyes: