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

Penelope_Penguin

freyasmum wrote: »

Yours are really pretty :D (I might have been going to say 'your cherries are really pretty'... but it didn't quite sound right :A :rotfl:)

They're not mine - they're DD's art prioject - she got A* However, like the edible car that Skoda used for their advert, by the time she finished with them they weren't fit to eat :rolleyes: Please don't mention DD's cherries :eek:

Penny. x

In_Search_Of_Me

Penelope_Penguin wrote: »

:rolleyes: I swallowed a huge fly on the way home today - no idea of the nutrition :rotfl: :rotfl: :rotfl:

Penny. x

It was free, protein & trust me...our Weezl will try almost anything if its free meat (behave!!)! When the butcher said she could have the pigs head for nowt I was wondering whether we should put some tena ladies on her before we take her out on such trips...my car is getting mighty nervous!:rotfl: :rotfl: Talking of which I suspect Alfie has been eating lentils...

moanymoany

Hey weezl, the piggy's head will be fine. The last time I got one was ages ago and I had to pay for it.

My gran used to buy a thing called a 'Bath Chap', it was the jaw - I think roasted. Found this description.

Bath Chap

An article of "charcuterie" made from the lower jaw of a pig, which has been first salted in brine for a few days, then simmered in a "court-bouillon" before being rolled in toasted breadcrumbs. The word 'chap' is a variant of chop.

zarazara

made a sausage pie tonight. life time first. it was delicious.
pkt of pork sausages [half price at local shop] place in dish and bake for about 15 or 20 mins. remove from oven and !!!!! skin, let fat drain out and discard. meanwhile make up a packet of sage and onion stiffing mix, add extra herbs or mustard if liked. let mix stand for about 10 mins then spoon around sausages. the pie or flan dish should now be full. place a short crust pastry lid on top and bake for 30 mins or until cooked. serve with onion gravy and veggies. serves 6 big portions or 8 smaller ones. cost aprox £1.70 so thats 21p ish or 28p is a portion. really cheap especially if onions for gravy are out of the garden and the veg is home grown too.

eselt

phizzimum wrote: »

shaz - that dinner looked amazing! wished I'd taken a photo of our mackerel now...

Which reminds me!, I said I'd post some recipes for your lovely mackerel, sorry if the post is long, here goes:

Lime mackerel pate (Serve 4-6)
2 grilled mackerel, skinned, filleted and flaked into bowl
Grated rind and juice of 2 limes
Large tub of soft cheese (500g)
4fl oz single cream
Black pepper

1. Beat cream cheese and cream together in a bowl
2.Add cream cheese mixture to the mackeral and the lime zest and juice. Add pepper to taste.
3. Put in little pots and chill

Serve with homemade parmasan toasts and salad


Pan fried mackerel with bacon, hazelnuts and frisee (serves 2)
3ozs bacon (preferably streaky)
Sunflower oil
2 whole mackerel
1oz plain flour
1oz hazelnuts roughly crushed
1/2 oz butter
Frisee (or any other leaves/greenery to hand!)

Dressing
I clove gairlic
2 tablespoons of cider vinegar
1 teaspoon of dijon mustard
3 tablespoons sunflower oil
1 tablespoon chopped parsley


1. Cut the bacon into thin short strips. Fry in a little oil over a medium heat.
2.Season mackerel with salt, papper, coat in flour, pat off excess
3.Add hazelnuts to pan of bacon, cook over a medium heat for 4-5 minutes- remove with a slotted sppon and put on a warm plate.
4. Add the butter and mackerel to the pan and fry for 4-6 minutes on each side. Place on a warm plate.
5.Make the dressing: add chopped garlic to the pan, cook for a few seconds then add cider vinegar, reducing it to about 1 tablespoon. Whisk in the mustard, sunflower oil, parsley and salt and pepper.
6. Pile your salad leaves on the plate- spoon some dressing on. Put mackerel on top, scatter your bacon and hazelnuts, and pour over rest of dressing.

Spicy Mackerel with orange (serves 4)
4 mackerel
1/4 tsp ground coriander
4 sprigs fresh coriander
1/4 tsp cumin
1 red chilli- deseeded and chopped
Grated rind and juice of one orange
Sunflower oil
Salp and pepper

1. Sprinkle the fish with the ground spices and salt and pepper. Sprinkle some chopped fresh coriander into each of the cavitys of the fish.
2. Mix together whats left of the fresh coriander (chopped), chilli, orange rind and juice, and oil- brush liberally over the fish.
3. Place the fish under the grill (or on a BBQ rack) for 4-5 minutes each side-brushing a couple of times with and left over basting mixture.
4. Serve with salad and buttered new potatoes

Mackerel stuffed with orange and tarragon (Serves 4)
1 orange
4 spring onions
2 oz breadcrumbs
1 tbsp chopped fresh tarragon
4 whole mackerel
salt, pepper
Dressing:
2 oranges
1 tbsp brown sugar
1tbsp olive oil
Sprigs of tarragon

1. Grate as much zest as you can off 1 orange, then peel and chop all your lemon flesh, making sure you catch all the juice
2. Mix together orange flesh, juice, zest, spring onions, breadcrumbs and chopped tarragon- season with salt and pepper.
3. Divide the mixture into 4 equal portions and stuff into cavity of the fish.
4. Wrap each fish in some lightly greased kitchen foil and bake in oven (or put on BBQ) for 20-30 minutes or until fish is firm to the touch.
5.To make the dressing- peel and thickly slice your oranges and sprinkle over the sugar- just before the fish is cooked through drizzle a little oil over the orange slices and grill for a few minutes.
6. Serve mackerel with slices of orange on top and some sprigs of tarragon.

Char grilled mackerel with apricot glaze (serves 4)
4 mackerel
14 oz tin of apricots in natural juice
3 tbsp dark sugar (muscovado is best but any will do)
3 tbsp worcester sauce
3 tbsp soy sauce
2 tbsp tomato puree
1 tsp ground ginger
Dash tabasco sauce
1 clove garlic
Salt and Pepper

1. Put the fish in a shallow dish, slash the top of each fish about three times so sauce can soak in. .
2. Drain apricots, reserving the juice. Roughly chop half apricots and set aside. Mix together the remaining apricots with sugar, worcester sauce, soy sauce, tomato puree, ginger, tabasco and crushed chopped garlic-it should be smooth- I usually use my handblender to to this, or give it all a whizz in the food processer. Add salt and pepper
3. Pour the sauce over the fish, pushing sauce into slashes and making sure both sides are coated, pop some in the cavity too.
4. Grill or BBQ for about 4-5 minutes each side.
5. Spoon any remaining marinade into a saucepan, add reserved chopped apricot and about half the juice, bring to the boil. Reduce the heat and simmer for 2 minutes- pour sauce over mackerel when cooked.

Have sent OH out immediately to go and catch some, have told him not to come back until he has:rotfl: :rotfl: :rotfl:

eselt

zarazara wrote: »

made a sausage pie tonight. life time first. it was delicious.
pkt of pork sausages [half price at local shop] place in dish and bake for about 15 or 20 mins. remove from oven and !!!!! skin, let fat drain out and discard. meanwhile make up a packet of sage and onion stiffing mix, add extra herbs or mustard if liked. let mix stand for about 10 mins then spoon around sausages. the pie or flan dish should now be full. place a short crust pastry lid on top and bake for 30 mins or until cooked. serve with onion gravy and veggies. serves 6 big portions or 8 smaller ones. cost aprox £1.70 so thats 21p ish or 28p is a portion. really cheap especially if onions for gravy are out of the garden and the veg is home grown too.

That sounds yum- my 14 yr old loves sausages, stuffing and pastry, but I've never thought to put them all together before-brilliant- both ASDA and TESCO's are selling McDougals Puff Pastry mix for 8p a pack at the moment and I stocked up, and I have some SP stuffing mix and HG herbs (17p), and some SP sausages (54p) so I reckon I can bring this in for well under a £1-good times!!!!!

ZoeGirl_3

Really loving my cold bread pudding!

Had some freegan lemons to use, and made HM lemonade, which is a concentrate mix and only cost me the sugar and a bit of citric acid. I like it, and it would go a long way and work really well with orange too. Someone had a recipe for Elderflower cordial, so I thought I would pop this up too, probably lots of variations around :P

Older boys verdict (my guests) was that it was okay, high praise...
My wee man said blurgh this lemonade tastes like lemons...
Which I thought sums it up really well haha, normal lemonade tastes like sugar water with bubbles...

Anyway, will pop recipe below if anyone else wants to try it, I am diluting it about 1 or 2 Tbspns per cup, depending on strength you like it at.

Lemonade:

To the grated rind and juice of two lemons (or oranges which I want to try) add 700g sugar (which is 1.5 lbs or 24 ounces I think from conversion calculator), one dessertspoon of Citric acid and 700mls of boiling water (which is 1.5 pints from conversion calculator?). When cold, strain out rind if desired.

Anyway, would be great in summer, I also think the concentrate, not watered down would make a good addition to marinade? Being very MSE I kept the strained rind and froze it in some of the syrup thinking it would be great for cooking chicken!:o

ZoeGirl_3

PS. Which I had some mackeral, those recipes sound really GOOD!!!

ashia_2

OH MY GOD!!!! :T You are a woman and a half ms Weezl, as are all the weezlite frugalista'a who follow your wonderous lead. Wish greatly that I could be one as am trying to wean myself of convienence foods and into eating proper heathly things. :j You truly are inspirational!!!:j I've been following this challenge and reading up on the USDA one over the last week and can't believe the way you have adapted to all these different things. The nutrional profiles put me to shame however, I'm one of the poor s*ds who get absolutly nothing good.:eek: I hope you don't mind me following your threads, I promise not let my evil convienence tendacies through too often.

weezl74

ashia wrote: »

I hope you don't mind me following your threads, I promise not let my evil convienence tendacies through too often.

hiya ashia, you made me laugh! :rotfl:No mean feat for 6.30 on a work morning! Welcome, we enjoy having everyone along for the ride... You never know hon, you might land up with a penchent for adding up the potassium in your meals...... eating weeds...... strange parts of the hog....... adding up every component of your dinner (pinch of salt- 0.003p).

It's catching!

ISOM did you find the Mrs Beeton linkie?

esselt, you probably know this, but the SP 54p sausages are exactly the same as the frozen SP sausages, but the frozen ones are 6.75p each and the frozen ones are 4.54p each. Since you can refreeze once they're cooked, I go for the frozen ones now.... HTH!

zoegirl have we had your bread pud recipe? Naughty zoegirl, mentioning these lovely things and depriving us!!!

Penny penguin LOL :rotfl:

'I know a young board guide who swallowed a fly
I dunno why
she swallowed a fly....' I'll stop there as the song takes a nasty turn :eek:

zarazara, does the pie set quite firm, or is it more moist like a quiche?

moanymoany- bath chap sounds interesting! You sound knowledgeable in the ways of the strange animal parts, warning, you may get a PM on thursday if I get in a pickle!

slaking flour- erm, I think it comes from to 'slake' or relieve a strong thirst... If the flour is too thirsty it gobbles up the liquid quickly resulting in a lump...

My walk to work normally has wild rocket, so I must remember a carrier bag....

Love Weezl x