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

hmkn

shaz_mum_of__2 wrote: »

Right
Thanks to whoever recommended animal vegetable miracle book i got it and really enjoying it
Shaz

It was me- I'm glad you're enjoying it too. I'm going to make the zucchini cookies this w/e

HMK

BASHFUL_2

Hi all....so here is my first week of meal plans (dinner)......just wanted to know if anyone had any ideas how I could make them cheaper.

Cottage pie, Spaghetti Bolognaise, Sausages mash and peas, Pork and pumpkin (indian type dish!!!), coloured rice (indian type dishe!!!), HM pizza and HM potato wedges, Roast Chicken. OH has to have meat in every dinner otherwise he says its not really dinner, and he eats a huge amount, so costs a lot to feed him!!!! I have started putting lots of oats in my bolognaise, so I use less meat now so there is a saving, but are there any tips that I could use for the others such as the cottage pie and pizza????? Thanks in advance you money saving experts!!! was going to list my whole 28 day meal plan and ask for tiips on saving but thought it would be a bit much!!!! :-)

cw18

I cook the frozen peas and sweetcorn in with the mince and onion for a cottage pie rather than serving them alongside -- makes it look as if there's more meat under the potato

ETA: Or chuck a tin of baked beans in with the mince. I do this for a mince and pasta dish I do which is a firm family favourite

walmerstores

Copied this recipe but how much vinegar?
Rhubarb Chutney

1 kg rhubarb
3 medium onions, peeled and chopped
2 green apples, peeled and chopped
250 g raisins chopped
1 cup white sugar
1 cup brown sugar
[2 Tbs curry powder[/font]
Pinch cayenne pepper[/font]

Wash the rhubarb and cut into pieces. Bring to boil with all other ingredients. Simmer uncovered until deep brown and quite thick.[/font]

[Cheers[/font]
jennie[/font]
There must be vinegar mustn't there:undecided [/font]

Mrs M posted the parcal this morning Why did the woman keep saying to husband now are you certain there are no SWEETS in it?

walmerstores

:exclamati :exclamati :exclamati Don't ask why it keeps teling the font style No IDEA

walmerstores

Just been given this recipe by one of my customers, sorry don't know how to change to metric:o
1 Lb rhubarb
4oz castor sugar
Cut rhubarb and place in overproof dish stir in sugar

4oz butter
2oz brown sugar
2oz black treacle, warmed
Cream together above ingreients
add 1 beaten egg
sieve together 6 oz plain flour and 1/2 teaspoon mixed spice add to above mixture
Dissolve 1/2 teaspoon of bicarbonated soda in 2 tablespoon on warm milk and add to mixture
pour over rhubarb and bake for about 35 mins (depends on oven) gas 5 375 F

Dont have any shubarb left to try it though

walmerstores

Oh just thought have some frozen from last week:j :j


Hello is anybody out there???????????????

MRSMCAWBER

Hi walmerstores

Thanks for the parcel... Have no idea why they were asking about sweets you can post what you like out here..It can only be that she might have thought it was going to theater-... but even then I don't know why they got a bee in their bonnet about sweets strange indeed:rotfl:

I would have assumed there would be Vinegar in the chutney too ... where was the recipe from?
as for the pud..nomnomnom may have to try that in fact thankyou for mentioning treacle..nust put an order in with my mum for some bonfire toffee.. my mum makes the BEST bonfire toffee in the world..the really dark proper stuff-not that namby pamby golden stuff :T

Sorry -bashfull.. adding grated carrot to shepherds pie makes it go further and I will quite often top it with mashed swede/carrot and do the potaoes as roasties along side....same ingredients as normal shepherds pie and veggies but looks and seems more

walmerstores

It was off either this thread (dont ask what page:eek: :eek: :eek: :eek: there are sooo many of them) or the september grocery challenge all I know is it was signed jennie
tell your mum to check in asda for treacle a few weeks ago it was only 27p a tin:D don't know the price now
Don't know what she was on about there are some weird people around she also asked what was in it and he said it says on and she said oh yes I didn't see that

Lesley_Gaye

In_Search_Of_Me wrote: »

Right girlies I need two tried & tested recipes if people have them please...cauliflower cheese and mushroom risotto.

there are 2 on the recipe collection thread, don't know how to point to a post so here is one

Wild Mushroom Risotto (post number 25)
The best meal in the whole wide world. (imho!)

• A small pack (approx. 3/4 oz, 18 g) of dried porcini mushrooms
• 2 tbsp. olive oil
• A knob of butter
• 1 medium onion, finely chopped
• 1 stick of celery, finely chopped
• 1 cup (5½ oz, 165 g) arborio or carnaroli rice
• 4 - 6 brown cap or chestnut mushrooms, cleaned and sliced
• Approx 12 fl oz hot vegetable stock
• Couple of glugs of sherry/madeira or red wine
• Parmesan cheese, (fresh pukka stuff) 3 ozs grated + shavings
• Few basil leaves for 'garnish' (hate that word!)

Start by putting the dried mushrooms in a bowl and covering with warm water. Leave to stand for about half an hour. Remove mushrooms and chop quite finely. Strain and reserve the soaking liquid.

Heat the oil and butter in the pan. Add the onions and celery. Cook for five minutes.

Add the chestnut mushrooms and the porcini mushrooms and cook for another five minutes.

Stir in the rice. Cook gently for a few more minutes until the individual rice grains are coated with the oil. Now prepare to stand by your cooker for the next twenty minutes or so!

Add the soaking liquid and the sherry/madeira or red wine and stir. Bring to the boil and simmer gently. As the liquid is absorbed, add a little of the stock. Keep stirring. When you've made risotto a few times you get to recognise the sound when it needs more! The stock needs to be kept hot, say in another pan on the cooker. Continue to simmer.

Proceed in this way, adding a little stock at a time, until the rice is tender (about 20 minutes). Add stock as necessary to prevent the mixture from getting too dry.

Add grated parmesan and more stock if necessary. Keep stirring for another two to three mins. The finished result should be gloopy and runny as the Italians do it and not stiff.

Serve with shavings of parmesan on top along with a few torn basil leaves.

Serves two and is luvverly with a nice glass of chilled Pinot Grigio.

and here is the other

Mushroom Risotto - post number 39

I do it the Delia way - cook it in the oven instead of constantly stirring on the hob, but you get just as good results. An Italian would consider this nearly blasphemous, but it works for me.

My quantities are a bit vague, cos I'm a bit of a "chuck it in til it looks about right" kind of cook - sorry!

1 onion chopped
Couple of cloves of garlic
A few dried porcini - soak in a mixture of sherry & hot water for 1/2 hour before cooking. Keep the soaking liquid.
Chopped/sliced mushrooms – I guess I use about 5/6 medium ones, not tiny button. Chestnut are nice if you have them.
Risotto rice – a handful & a bit per person (depends how big your hands are!)
A pint of so of stock – I use mushroom stock cubes I bought in Italy (never seen them over here) but vegetable or chicken are fine
Freshly grated parmesan

I use a shallow casserole dish with a lid.

Fry the onion, garlic, porcini & mushrooms until softened. Add the rice & stir in. You could add a splash of wine at this stage too if you like, not compulsory. Add the porcini soaking liquid – it should sizzle loudly. Then add most of the stock, stir, cover with a lid & put in the oven for about 15-20 mins. Check & add more stock if necessary (probably will need to – water will do). Cook for further 10-15 mins til rice is cooked. It should have a “soupy” texture & not be completely dry. Mix in parmesan, salt & pepper if req’d & serve.

Sometime I slice up big field mushrooms & fry in garlic butter & serve on top of the risotto instead of putting so many mushrooms actually into the dish.