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

Money_saving_Diva_2

I just wanted to say - if you DO cook something that turns out too salty (soup, stew, stock, anything liquid) put in a large peeled potato and cook for about another 30 mins or so - the potato somehow magically soaks up a lot of excess salt, so just remove it before serving. Hope this helps someone out there.

My other trick is that if your gravy or custard or sauce ends up lumpy, rather than panic, just push it thru the sieve. Of course, I personally NEVER have to use this tip *whistles casually* :rotfl:

BASHFUL_2

Hi Weezl!!! I just wanted to ask how long the chicken pate keeps in the fridge????? OH loved it by the way, I have also just made the houmous so thanks so much for the recipes....next stop.....HM bread.....eeeek!!!!!!!

EagerLearner

The wonders of a potato! Thanks so much - and, er, of course it never happens to you we'll never tell...

juliejim

Congratulations growingafamily - I hope you're getting some rest.

Jue

BB1984

I love fennel!

My favourite way of cooking it is to cut into largish chunks and roast with a bit of olive oil..........nom nom.

bb

Money_saving_Diva_2

EagerLearner wrote: »

The wonders of a potato! Thanks so much - and, er, of course it never happens to you we'll never tell...

*winks at Eagerlearner*. Thanks hon!! :rotfl: :T :T

BigMummaF

Been on the Greenfinger board this morning & found these:-

www.squarefootgardening.com & the associated discussion on http://forums.moneysavingexpert.com/showthread.html?t=409853

A couple on foraging:-
forgot to put note the 'address' :doh: but there's a thread on the board & this one
www.downsizer.net/Projects/Wild_Food/Ground_Elder_Recipes_-_Eat_Your_Way_To_Eradicating_A_Troublesome_Weed phew! That had better work:undecided

And for some reason, I thought our Ceridwen would appreciate this:-
http://willtaft.com/organic-food

boredofbeingathome

Hello all..well i made the yoghurt, very runny and tastes quite good..did i read that you can thicken it up by the addition of milk powder? I have used UHT skimmed by the way.

Over budget yesterday as DS1 made tea a spag bol and used all my portions of mince meat in it..i have separate portions in freezer.. But i suppose it was worth it for not making tea..so £4 for yesterday..gah!
still working my way through no knead bread..is very filling and very tasty!

Yategirl

boredofbeingathome wrote: »

Hello all..well i made the yoghurt, very runny and tastes quite good..did i read that you can thicken it up by the addition of milk powder? I have used UHT skimmed by the way.

Over budget yesterday as DS1 made tea a spag bol and used all my portions of mince meat in it..i have separate portions in freezer.. But i suppose it was worth it for not making tea..so £4 for yesterday..gah!
still working my way through no knead bread..is very filling and very tasty!

milk powder can thicken the yoghurt up - add 1-2 tblsp when making the yoghurt but full cream milk makes the thickest yoghurt.

Sounds like you need to tell ds1 that he was very helpful making tea but you can bulk out (and therefore cheapen the recipe) by doing x,y,z... tell him he needs to know for uni/own house etc etc!!!!

boredofbeingathome

I will point it out to him, thanks, for that and the tip as well.:D

He has already taken an interest in all the recipes and has decided that he is going to print out recipes from my word docs and put in a folder..with twinks hobnobs and scones at the top..lol wonder what he is going to live off then?:rotfl: :rotfl: