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

ceridwen

Hi ISOM

Moi - slightly eccentric!? Errrr.....dont tell them all or they will be copying us I didnt get this far by being "middle of the road conformist" you know!;) me - I'm still "plowing my little furrow" you know......nearly done my "physical preparations for who-knows-what" and got one or two little ideas as to where to now personally brewing in my leetle mind! Just tying up the "loose ends" at the moment - then geronimo....well it might be!;) We will see exactly what way "the cookie crumbles".

Likewise - Hope you're keeping well....me dear?:D

Yategirl

Yorkshire Puds: 4oz flour, a pinch of salt, stir in 2 eggs and then pour in enough milk to make the mix like a batter, leave to stand while you heat tin and oil in oven till v.hot. Quickly pour in the batter put back in the oven - will be ready in approx 30 mins

ceridwen

POSTSCRIPT on the pancake/savoury filling/cheese sauce fiasco - hmmmm....well I've just finished eating it....and it tasted lovely....just wasnt anything remotely resembling "elegant".

So...its back to the drawing board....and will have to have a try with those Yorkshire Pudding recipes with suitable veggie savoury filling for my next experiment....

What I did counted as Category 2 recipe methinks.

Category 1 - good enough for guests
Category 2 - good - but not guestworthy
Category 3 - edible! need I say more?
Category 4 - where's my kitchen bin - right now?

got-it-spend-it

The best Yorkshire Pudding recipe I have tried is a Brian Turner one. You basically use equal volumes of flour, eggs and milk. The easiest way to do this is measure your eggs in a ramekin or cup (I use two eggs for a dozen smalls yorkshires or two big ones) then meaure the same amount of flour and milk (ie if you have a full ramekin of egg, also use a full ramekin of flour and one of milk) Beat together, heat your oil until very hot, add the mixture to the oil (it should really sizzle) and bake at circa 200 degrees for about 15-20 minutes.

BTW I'm veggie and we always have Yorkshires with our lentil loaf roast! Veggie sausage toad in the hole is also amazing.

In_Search_Of_Me

lol C! What plans are afoot I wonder? Very mysterious!! Got to spend it do you have actual recipe for veggies toad in hole? Could try to slimming worldise it so those of us trying to loose the ibs we put on can loose them again!

System

Somebody mentioned "Maw Broon's Cookbook" further up this page (Sammy, I think?) - and by a strange coincidence, I cooked something from that book today (inspired by Weezl's pie-making activity) and logged on here to post the recipe!

This recipe is for Scotch Pies - sort of seasoned lamb pies in a raised crust - and although the ingredients are unexciting and the pie-making stage is a bit fiddly, we found it surprisingly tasty (much nicer than pies I remember from my distant past) and well worth the effort. The original recipe is in lbs and oz, so I have converted it to metric measurements, and I have added my own notes/comments/additions to the method. Although the original recipe uses lard for the pastry, I used butter.

It is very economical, and makes 15 pies - so you need 15 ramekins! I used those glass ones that hideously expensive chocolatey puddings come in, which I have collected over the years, and they worked very well. Using frozen New Zealand lean lamb mince for the filling and butter for the pastry, the entire batch of pies comes to £2.28 (or 15p each); if you use lard for the pastry instead of butter, it comes to £1.80 in total (or 12p each). You could have one for lunch, or add vegetables and so on (or even baked beans, mushy peas etc) for an evening meal.

Scotch Pies

Ingredients:
225 g butter (£0.76 for Sainsbury's Basics, or £0.28 if you use lard instead)
1 tsp salt (£0.01 estimated)
280 ml water (£--)
675 g self-raising flour (£0.16 for Sainsbury's Basics)
450 g lamb mince (£1.21 from a 1 kg bag of New Zealand frozen mince)
225 g breadcrumbs (£0.10 from homemade loaf)
salt, white pepper (£0.01 estimated)
nutmeg (£0.02 estimated)
1 tbsp milk (£0.01)

Method
(1) Put the flour in a warm oven to warm up. It needs to be warm(ish) when it is mixed with the hot liquid ingredients, so that the temperature doesn't plummet.

(2) Put the butter (or lard) in a saucepan with the water and 1 tsp salt, and bring to the boil, melting everything together.

(3) Mix the warmed flour and the hot liquid together with a wooden spoon, then set aside to cool slightly.

(4) When cool enough to handle (but still hot), knead until elastic.

(5) While the pastry is still warm and pliable, roll it out thinly, and cut circles big enough to line 15 ramekins, setting aside enough pastry to make 15 lids (slightly smaller diameter than the ramekins). You can mould the pastry into the ramekins with your fingers, to make sure that there are no cracks. Note that as the mixture cools, it gets brittle - a few seconds in the microwave restores its pliability. Try to shape the pies so that the height of the sides is even all the way round, but don't worry if the pastry sides don't reach as high as the top of the ramekin - the pies rise a bit in the oven.

(6) Meanwhile, mix together the minced lamb, breadcrumbs, salt, white pepper and nutmeg with a few tablespoons of water to make a soft-ish mixture. The food processor is good for this. Note that the amount of salt, pepper and nutmeg depends on your personal taste. If you like lots, put lots in; if you don't, then only put in a little bit. It's your choice.

(7) Three-quarters fill each pie with the mince mixture and pat it down well.

(8) Moisten the edges of the pastry lids, and put on top of the pies, sealing the edges well. Technically, the lid of the pie should sit below the raised edge, which then acts as a sort of a lip, but I didn't bother because I had slightly too much filling and decided to overpack the pies rather than decide what to do with the surplus.

(9) Make slits or a small hole in the top of each pie, and brush with milk to glaze.

(10) Bake at 220ºC for 25 to 30 minutes, until golden brown.

(11) Loosen the edges with a knife, then turn out the pies and eat hot. Leftover (or defrosted) pies can be heated in the oven (or in the microwave, but I'm never convinced of the successfulness of reheating pastry in the microwave).

Nutrition
OK, so it's not the most healthy of recipes - but it is cheap and filling and tasty, and won't kill you unless you eat too many of them on a regular basis. According to the nutrition tool in the recipe software I use...

Made with butter, each pie supplies about 340 kcal so, coupled with fruit and/or salad, would be a good lunch. On the downside, each pie contains 14.27g total fat (8.39g nasty saturated fats), with 54mg cholesterol and 39.64g carbohydrate. Not suitable for Atkins, or any low-fat diet, then.

But it's not all bad news. On the upside, one pie gives an adult woman a quarter of her daily protein requirement (12.78g). Although not obviously a fibrous dish, if you use wholemeal breadcrumbs in the filling, each pie yields 2.25g dietary fibre. And when you look at the vitamins and minerals, one pie delivers a substantial contribution: 50% or more of daily requirements for phosphorus, vitamin B12 and thiamine; 42% for niacin; 32% for selenium and riboflavin; 21% for zinc; 20% for iron and calcium.

So even an apparently unhealthy pie can contribute to a healthy diet, as long as other meals and accompaniments balance out its less beneficial characteristics.

Herewegoagain

Hiya weezl, not been around for a while as not well, must really buckle down now and pick up loads of tips, might try and grab 1/2hr before breakfast,see you later
HWGA xx

carriebradshaw

mmm Scotch pies are lovely, I've never attempted my own yet though,thanks for the recipe Avocet. I do make bridie type things with leftover stovies though sometimes.

I'm going to attempt the yoghurt again today,how much powered milk should I add,can anyone tell me please?.Wish me luck,I need it lol

sammy_kaye18

Avocet - yeah maw broons book is really good - theres loads fo good things in there - i keep forgetting to check what cuts fo meat id need when i go into town though so havent experiemented as of yet

I quite fancy a yorkshire pudding with a filling - sounds yummy, and havent had them in ages. We use to serve our roast beef dinners in them. Giant yorkshire pud, sliced beef on the pbottom then all the vg piled on top and all the gravy (although granted this wouldnt work for a vegetarian unless you dont add the meat)


Well Im having a day today - ive decided to give up caffeine so no tea, coffee or coke for me today - although i haent had tea in abotu 5 days i have had a small bottle of coke yesterday adn the day before (although diet) so today is my first caffeine free day.

Growing a family - thats the weight my little boy Ben was and he was my first so i dread to think how much any further children would weigh as im sure I was told they get heavier the more you have :eek: Also think my nurse/midfwife was a bit sadistic becuase as soon as my actual labour started she took the gas and air pipe off me!! 9lb 7oz baby with no pain relief when your 19 is not fun! but i shouldnt complain as he was only 5 3/4 hours from start to finish.

moanymoany

Follow this link for a surprise....

http://www.recipezaar.com/274780