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

cw18

re: not trying the cake - I think that's awful.

I made a beetroot cake (very heavy on the lard!) many years ago -- a recipe from Family Circle that I regret I've since lost!!! -- and took it into work. People asked what it was, but were told to try before I'd tell them. The only person who refused outright to do so was the head of the department, and he looked disgusted when told what it was. Loads of the others took some convincing as to what was in it, a couple turned a shade of green despite admitting it "wasn't bad", several came back for more before finding out, and -- to my mind the proof of the pudding -- people continued to help themselves once the "mystery ingredient" had been revealed.

I do know it wasn't cheap to make, and unless you grow your own beetroots I'd imagine it would be even less so now. Our local Mr T hasn't had any pickled beetroot for several weeks, as there's a shortage of beetroot due to the weather last year (they have a sign up apologising) -- so I would imagine there's even less chance of finding the fresh stuff !!

recovering_spendaholic

cw18 wrote: »

Tried adding plain rice to the savoury rice with tonights tea.... not sure how much others add, but I added 120g plain rice to a 120g packet (making the 240g of rice I'd normally cook for three of us with any 'rice' meal). Have to say that I noticed the difference -- more 'sticky', not as dark, and not anywhere near as intense a flavour. Waiting to see if hubby or our son say anything now...... Will probably carry on using 2 packs, but worth knowing this can be done if I'm ever strapped for cash at the end of the budget for the month Also probably worth remembering for when elder son is home on leave, as everyone complains at sharing two packs between 4 of us -- but if I add 80g plain rice to 2 packs it shouldn't dilute it as much while giving everyone a "full" portion


ETA: our son has just this moment come in complaining the rice isn't "beef" -- or if it is it's either not the normal brand or I've cooked it differently. And his face tells me he's not impressed!! So I guess that money saving tip isn't going to be a big hit here Better stock up for fun while Lidl have them on offer then....................

I have just spent about an hour reading through this fascinating thread and came across this post about the savoury rice. I ALWAYS use plain rice to pad out packet savoury rice, but add crumbled beef oxo and a squirt of tomato ketchup to the beef based ones and chicken oxo (or similar stock cube) and a splash of soy sauce to the chickeny ones and veg oxo to the veggie ones - I also throw in a handful of frozen peas or a tin of sweetcorn too and it really bulks it out, and the addition of the stock cube means that the taste isn't as diluted at all.

This thread is wonderful!

Softstuff

In_Search_Of_Me wrote: »

Evening weezilites! well in response to softstuffs comments I've emailed birkenstocks...worth a try but suspect they'll just laugh at me. Will keep you posted! Problem is they stink and the whole shoe needs replacing!

Well, I found all this out when I was looking at a pair on ebay here for 99 cents.... the sole needed replacing, as did the footbed, but the strap over the top was ok (it was about the only bit that was!) and I found that having them repaired would still only be about half the price of buying them new. Unfortunately someone else decided they were worth much more to buy... probably that foot fetishist.

ceridwen

Well - I'd read so much stuff on this website extolling the virtues of Tescos/Sainsburys value curry sauce - I thought organic or non-organic - 'twould be useful to have a bit in (my preparedness thinking again:rolleyes: ) - tried a can yesterday. Well - it might be cheap (as in literally pennies - 6p? 8p?) - but it certainly aint cheerful. Yuk - wash mouth out - horribile! About the only ingredients it seems to have in it are water, tomato puree, sugar and more water and more sugar - very watery, very sugary and nowt much to it. _pale_

A cheap, basic curry sauce adaptable to whatever one wishes to "curry up" would be useful. Anyone got one please?

ceridwen

mumtoomany wrote: »

Hi all, Have read all this thread so far and the previous one. Have also tried a few of the recipies, but not posted on here before.

I was wondering if any foragers could help me out? When out in town the other day I noticed some berries growing, but despite "googling"for an hour I cannot identify them. (and therefore don't know if I should pick and eat them)

The berries look like smallish blackberries. They are a very bright red, in colour and do not look as if they will change to black or any other colour. They are shiny like blackberries (not matt like raspberries) and not hairy. When the fruit is pulled from the plant the central white bit (don't know the name) stays on the plant. This apparently is only a charrecteristic(sp?) of raspberries not blackberries. The leaves are unlike either blackberries or raspberries. Not tri-lobbal but heart shaped (similar to knot weed) the front of the leaves are shiny, smooth and dark green, the backs of the leaves are covered in small thorns as are the stems; these being too thin to scratch you. I think the plants have been planted rather than being wild. I have tried every blackberry/raspberry cross I can find and none seem to resemble these.

Any ideas? Do you think I should try them? Are there any other berries that could be poisenous that look the same as blackberries? Thanks in advance. If I have discovered a new plant species, I'll tack you all out for a drink on the royalties.

Mumtoomany.

I do remember being told the test that people in the Armed Forces (I believe it was) used to check out whether summat like this was edible or no - it was summat along the lines of rub on arms and wait 15 minutes to see if there was a reaction, rub someplace else and wait 15 minutes - think there was a total of 3 different bits of one's anatomy one does the 15 minute test with. Finally a cautious lick and wait 15 minutes. Maybe if you google you might find details of this test - and if you're feeling very brave..........

But then - on t'other hand - you're probably too busy by now falling round the floor laughing wondering just which bits of one's anatomy get used for "tester" purposes:D

(Hmmmm....note to self....might ask my father next time I see him....he should know about that one...)

sammy_kaye18

mum 2 many - is there any way you can get a photograph of the berries?? maybe then we can be of more help. as for me ive no idea - like previously said i know how to spot a blackberry and thats it. Everythgin else - elderflowers, rosehips etc id probably end up poisoning myself.

Well its rainging here today and i think i may get little one all welly booted up and go and enjoy some time outside splashign in puddles and then we cna get with our blackberry picking.

Also sister has informed me that there is a pick your own strawberry place open about 2/3 miles form her hosue so will be off there when we next go and visit her i think and making the most of it

In_Search_Of_Me

morning all! A barely spotted weezl is still alive (unless someone else is texing from her phone!) but alas still decorating! Positive vibes sending may be in order as would (I believe) an enthisuiastic http://www.youtube.com/watch?v=UeypOvsY91Q to the lovely AM whois another year older...also found this Mr Weezl ad thought it more you!
http://www.youtube.com/watch?v=9j82MERQy00&NR=1
enjoy!
Re the berries a piccy of the fruit & the plant/leaves would help. My advice would be try strange things if you really must but I would err on not...some berries/mushrooms etc are hightly toxic and its best not to risk it unless youre sure...keep us posted. I do worry about people forraging and being unsure and would hate to think of people coming to harm...an adventure if great but only if its a safe adventure! Have a good day all...

carriebradshaw

mumtoomany are they like these in the picture, they are wild rasps?



there are wild raspberries where we go walking with the dog,they look like this,but no sure on the leaf shape,never looked that closely yet

Softstuff

ceridwen wrote: »

A cheap, basic curry sauce adaptable to whatever one wishes to "curry up" would be useful. Anyone got one please?

I don't go in for premade curry sauces, so I have my own trick sauce.

The starter is: 2 teaspoons coriander powder, 1/2 teaspoon tumeric, 1/2 teaspoon cummin powder, 1/2 teaspoon chilli powder, 1/2 teaspoon black pepper, 2 teaspoons salt, 1 teaspoon ground ginger, 1 teaspoon garlic. You mix all this with enough milk to make a paste.

After that you have choices -

1. If you fry off some onions slowly in the paste mix, then add veggies, then a tin of chopped tomatoes you get a relatively mild but tasty curry.

2. Again fry off onions in the paste, but this time chuck in some red lentils that have been boiled until soft, stir it all up well, add a tablespoon of yoghurt, and you have a pretty good dahl.

3. Onions in the paste again, but this time add a healthy knob of butter, then some cooked cubed potatoes and some peas.

4. Onions in the paste, add cooked chickpeas, then a slug of coconut milk.

These all (surprisingly) taste very different.... a little chopped coriander on any makes them look prettier, and I serve with rice and home made naan (if I can be bothered!!) The dahl in particular takes 10 minutes from start to finish, it freezes real well and you can throw in anything else you have around too.

bails

ceridwen wrote: »

A cheap, basic curry sauce adaptable to whatever one wishes to "curry up" would be useful. Anyone got one please?

Ceridwen, I took this from a thread here the other day, the credit goes to Curry Queen and I haven't tried it yet:

Curry Sauce


1 kg onions
50g ginger
50g garlic
1.5 litres water
1 tsp salt
225g tinned tomatoes (or passata)
8 tbsp veg oil
1 tsp tomato puree
1 tsp turmeric
1 tsp paprika

Method

Stage 1
Peel and slice onions, garlic and ginger (if cheating and using minced ginger/garlic from a jar miss next bit out) and put chopped ginger and garlic in a blender with half a pint of the water, and blend till smooth.

Place onions, blended ginger/garlic and the rest of water into a large saucepan.

Add salt and bring to boil. Turn heat down and simmer on very low, with lid on, for 45 mins. Leave to cool.


Stage 2
Once cooled, blend onion mixture (do half at a time) in a blender until perfectly smooth (this is important).

Can be frozen at this stage.


Stage 3
If using tinned tomatoes give them a blast in a blender until smooth (I use passata as I'm lazy LOL!).

Heat up oil in a large clean pan then add the tomato puree, turmeric and paprika. Stir in blended tomatoes and bring to boil. Turn down heat and cook for 10 mins, stirring occassionally.

Add onion mixture to saucepan and bring back to the boil. Turn down again to very low and simmer for 20-25 mins, stirring occassionally. During the cooking process a froth will appear on the surface which needs to be skimmed off.

The sauce is now ready to use or can be refigerated for up to 4 days. I've also frozen it at this stage and it's been absolutely fine.


I know it sounds like a long, complicated process, which is one of the reasons I make it in bulk batches, but it really is worth the effort if you want to make curries like the ones they serve in Indian restaurants/take-aways.

I'll dig out the beetroot cake recipe and post too, remind me if it doesn't appear!:D