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

boredofbeingathome

I am impressed growingafamily, giveing birth..posting on here..and i bet you already have dinner sorted as well!

Conratulations on the birth of baby Rosie and of course to your little boy who will now think he is extra special, in having another little birthday present.

Hope all is well with you.x

Bunny200

Bunny200 wrote: »

Thats more like it, thats what I want to create, seems I should be using my smaller tins. Will try that next time, it taste great but looks rubbish as its so small.
Thanks for all the advice, thats why I love MSE

Well I tried again, used the recipe as stated........ then went out and left the dough in the SMALL loaf tin on the window to rise. I came back 2 hours later to found it had risen...... very well, all over the windowsill, down the wall and all over the basil plant next to it!:eek: If you imagine the story of the Magic Porridge Pot you might be close to the scene! Anyway I managed to salvage most of the dough and it cooking right now so we'll see what happens. I'll still have a small loaf now as some of it is in the bin!

Dunno why I'm so determined to bake a GOOD loaf of bread when I do things like this.... note to self: do not leave dough in hot place for 2 hours:rotfl:

Will let you know how it turns out again, as long as its edible nothing lost!
I don't think my next career will be Master Baker!

cw18

:rotfl:

sorry - but after a couple of days losing my temper with a totally incompetent (large) store over items that still haven't been delivered (first "attempt" was 24th May) that story has actually managed to make me chortle :rotfl:

Seakay

phizzimum wrote: »

So is molasses just the american word for treacle? The potato bread recipe includes molasses but i was going to use treacle...but when i looked in the cupboard we didn't have any so I used malt extract instead (it worked ok!)

Molasses and black treacle are inter-changeable in recipes, but are not quite the same.

"Strictly speaking, Treacle is the British generic name for any syrup made during the refining of sugar cane. Therefore, theoretically, Treacle, Black Treacle, Molasses, Golden Syrup and Blackstrap are all treacles."

"there is a technical difference between “treacle” and “Molasses” in that molasses is obtained from the drainings of raw sugar during the refining process and treacle is made from the syrup obtained from the sugar."

but as near as makes no difference!

Quotations from here:
http://www.recipes4us.co.uk/Specials%20and%20Holidays/Treacle%20Origin%20Uses%20Recipes.htm

shaz_mum_of__2

Just to let you know american recipes calling for cornsyrup ,you can use golden syrup

Shaz

Bit buzy but popping in and out!!

phizzimum

newlywed wrote: »

On another note - watching the Good Life the other night - they used nettles to dye wool green. They also made nettle soup with some extra nettles but they didn't like it Was thinking of this thread while I was watching it all

when i made pea pod soup the other day i kept thinking of their pea pod burgundy...the one that used to make you shudder when you drank it!

Bunny200

Bunny200 wrote: »

Well I tried again, used the recipe as stated........ then went out and left the dough in the SMALL loaf tin on the window to rise. I came back 2 hours later to found it had risen...... very well, all over the windowsill, down the wall and all over the basil plant next to it!:eek: If you imagine the story of the Magic Porridge Pot you might be close to the scene! Anyway I managed to salvage most of the dough and it cooking right now so we'll see what happens. I'll still have a small loaf now as some of it is in the bin!

Dunno why I'm so determined to bake a GOOD loaf of bread when I do things like this.... note to self: do not leave dough in hot place for 2 hours:rotfl:

Will let you know how it turns out again, as long as its edible nothing lost!
I don't think my next career will be Master Baker!

Well it cooked ok and we're having it for tea with Procrastinators Bean Stew. BTW I've made a huge quantity of stew so if anyone fancies some better get round here quick before I freeze it!;)

Steel_2

I managed to find a 1932 cooking book at the weekend and have been looking through for inspiration for recipes that could be cheap.

This one might be more suitable for autumn, but my parents tend to have a lot of nuts all the time and wouldn't bat an eyelid if I 'borrowed' some. Also, the nut trees should be dropping in the next couple of months so all your seasoned foragers out there will no doubt know about a secret tree somewhere.

Walnut and Parsnip Melange

5 or 6 walnuts, chopped
1 egg
seasoning
1tsp flour
1 or 2 parsnips
1 cup of milk
1oz butter
Breadcrumbs

Boil the parsnips and rub them through a sieve, then melt the butter and work in the flour. Pour in the milk and boil. Add seasoning. Put the parsnips in this and drop in the walnuts when chopped. Leave for a while and, as soon as it has set, make up into balls. Roll them in egg and breadcrumbs and fry to a golden brown.

I haven't made this yet but I'm going to give it a go next time I come across some walnuts.

Steel_2

And another one for the foragers this autumn...

Chestnut jam

1 lb of chestnuts
Vanilla flavouring
half a pound of sugar

Slit each chestnut to prevent explosions and boil in water until soft. Remove the skin and pass the floury nut through the sieve. Pu the flour in the pan; add a cup of water and the sugar; stir well. then pour in a few drops of vanilla flavouring and boil until the mass begins to set.


There are no other instructions, but I assume you have to bottle it in the same way as you do other jams.

Also, you must be able to make a savoury version of this for sandwiches?

boredofbeingathome

i have made two no knead breads..i didn't have a spare loaf tin, so one went in cake tin..hmm extra big. As i used all wholemeal it is quite dense, but very filling. I am also having a go at the yoghurt as well..i cant wait either way, because it will be soda bread if it doesn't turn out right.

I love chesnuts..so will be foraging for those in the autumn, i really like them with sprouts.
V.nice if cooked in veg stock..takes the whole yucky taste of sprouts away..and with butter on top ..mmmm