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

Tashja

Just a quick question !!

For the no-knead bread will I be ok using strong white flour instead of wholemeal - I only have white in but really want to give this ago !!

T xx

In_Search_Of_Me

Just popping in to say the yog worked!! In haste! Bobbykins I usually use 2 tsp yeast for a loaf of loads ofbuns. HTH! Have a good day all...off to car boot, market & allotment!

weezl74

Tashja wrote: »

Just a quick question !!

For the no-knead bread will I be ok using strong white flour instead of wholemeal - I only have white in but really want to give this ago !!

T xx

Hi Tashja,

I've done it with both. The white comes out nicely if you get a good rise from the yeast, it's a but like a ciabatta consistency....;) Off to catch up properly with you all...


Weezl x

Herewegoagain

Hiya folks never enough time to read through all the interresting threads, this one is great weezl, but must catch up
hugs all round guys xx

loocyloo

good morning all.

having a good morning making quiche (and jamtarts!) using up all the eggs in my fridge! haven't found a way of freezing them! LOL!

also made yet another pot of mixed vegetable sauce. this one has lots of garlic and chilli in, with lentils.

whilst getting the lambs liver out of the freezer to make pate with ...realised i have 2 lambs kidneys? any ideas? OH/children don't like them, can't say i'm bothered, must have come with the 1/2 lamb i bought earlier in the year!

thanks loocyloo x

Seakay

Treated myself to fresh peas in the pod from the farmers' market yesterday - first that I've seen this year - and remembered a good way of getting a bit more out of them which is pea pod soup. This works best when the pods are green and slightly fleshy, not so good when they are older.

Reject the strings when you are popping the pods to get the peas out, and give the pods a quick rinse. Put them in a pan with a chopped onion and just cover with water or chicken stock. Throw in some bayleaves and a few sprigs of summer savoury (annual) or winter savoury (perennial) if you have them. If you are using unsalted stock or water add a little salt. Bring to the boil and simmer for 20 minutes. Allow to cool and then liquidise (or liquidise hot if you are braver then me!) having first removed the bayleaves and winter savoury sprigs (a few dropped off leaves of savoury will not matter). Strain through a sieve and do not push through too much because the bits that remain unsoftened are quite inedible. Check seasoning. Good hot or cold.
If you know that you are serving cold then you could try cooking with some mint instead of the other herbs and serving with some chopped fresh mint on top.

Seakay

Cut lambs kidneys in half around the circumference and remove any tubey bits. Coat in flour and fry in butter or marg for a couple of minutes on each side. Sluice a couple of tablespoonfuls of wine into the pan - the flour which falls off the kidneys will thicken it quickly. Add a pinch of salt and serve on toast. The kidneys should be meltingly soft. If necessary they will keep over a very low light for 5-10 minutes, just add a bit more wine or a little water and stir occasionally. The main thing is not to fry for too long so that they don't go rubbery. Lambs kidneys are much milder and softer than those from pigs or full grown cows.
If you tend to drink the last half glass rather than saving it in a bottle in the fridge or in icecube trays in the freezer then a little stock will do, possibly milk (not tried this) or miss out the sauce altogether and season the flour with salt and maybe a little paprika or curry powder.

redsquirrel80

Hi all, lots of fantastic ideas going about!

I've cooked a batch of sausage casserole and some chickpea curry this morning, approx costings..

Sausage casserole - homegrown onions (free), 6 sausages (75p), 1/3 tin tomatoes (7p), half tin chickpeas (11.5p), homegrown potatoes (free), last 1/3 courgette (8p), some dried herbs (couple of pence?) = about £1.05, think I've got about 4 decent sized servings there, about 26p per serving. Would obviously be cheaper with Value or cheaper sausages.

Chickpea curry - half tin chickpeas (11.5p), 1/3 tin tomatoes (7p), homegrown onions (free), handful of red lentils (5p), 1/3 jar Sainsburys Basics curry sauce (3p) = 26.5p for two servings or just over 13p each.

weezl74

Hello everyone, especially new folk like tyadog and BB1985 :hello:

Thought I'd write about my shameful stats day yesterday, just in case anyone thinks we're always good as gold here in the weezl house!

cafetiere of coffee 10p
Weezl 4 rounds of toast, 2 eggs 22p
2 more toast and ISOM's marmalade, Lunch 2p
2 bags of sugar snaps, mash, sweetcorn, meat loaf and redwine gravy 69p dinner :o:o no pudding!

Mr weezl 4 rounds of toast and butter 4p
choc chip cookie 3.8p
pork pie 10p
4 rounds bread with pate 4p
2 choc krispie cakes .5p
another half a pork pie 5p
serving of jammy sponge 4p
quarter of soda bread with more pate, free!

31.5p + £1.03 = £1.34:eek::eek::eek:

I think it's still doable cos the meatloaf was one of the meals we had left over from the last challenge. Mr Weezl was, in fairness just quality testing all the pies!

Still, gulp a bit scary to go over by 34p!

cocalls

Dont worry i'm sure you'll be fine w/ your challenge are you allowed to use coupons by the way to get money off and have you tried the freebies board for free sashets of stuff.
(btw I notice that mr weezl didn't have any fruit or veg yesterday (apart from jam!)
I made your pate earlier today it was delish!!