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

hmkn

shaz_mum_of__2 wrote: »

I do try and buy ethically i do slip occasionally with lamb and pork more because of the lack of choice than anything else but always try to buy best sausages and buy em reduced!!

Shaz

If you're trying to buy 'happy' sausages, even the posh supermarket ones aren't, unless they specifically state that the pork, or whatever, is free range. It normally has some twaddle about how lovely the farmer is, or that they're from a nice bit of country side, that means nothing :mad: . It needs to actually state that the meat is FR, otherwise I think Mrs W is right, the difference in price is probably packaging.

The only supermarket sausages I buy are (yellow stickered) organic ones, otherwise I get them from the butcher or buy the meat and get DH to make some (he went on a sausage making course for last Christmas/birthday :T )

HMK

weezl74

Forgot to say, I'm not the organisational wonder-woman you think....

Yesterday we had to bin 2 and a half tubs of homemade houmous:eek::eek::eek:

I'd made it ready to make batches of sandwiches, but shoved it to the back of the fridge and forgot!:o

sweet acetate monkey: 'don't worry weezl, I'll still eat it!'
me: 'no love it's furry!'
AM, manfully: 'I'll scrape that bit off....'

awwwwwwww.:D So I'm just gonna say 100 hail Martins in penance....

hmkn

Penelope_Penguin wrote: »

:rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

Just making a summer vegetable risotto. 4 portions (and there's usually some left for me to freeze for lunch):

risotto rice 36p
HG courgette, beans, peas, onion, garlic 0p
HM veg stock 0p
Handful of frozen sweetcorn (to add some colour ) 14p
HG herbs (basil, coriander, mint, chives) 0p

4 good portions - 50p :j

I'll be trying the nutrition-calc later. I'm 83% geek apparently :rolleyes: :cool: :T

Penny. x

We had risotto last week and for the first time I had enough left over to make Arancino :cool:

It means little orange, I think, but basically you make the cold risotto into small balls and fry it. It was delicious! It's supposed to have cheese in the middle- mozzerella- but I had some goats cheese that I found in the freezer from last years hols to France , so I used that.

HMK

hmkn

shaz_mum_of__2 wrote: »

Slaking flour means mixing a bit of cold water to it before adding to hot liquid

Might be a regional word ?? we use it up here in't north also my nanna "crees" her rice for rice pudding this means cooks it a bit with water first to save on milk

Anyone else got ny regional culinary terms ???

Shaz

My mum and I 'slake' the flour and we're southern softies

Never heard of cree-ing the rice though. Will ask MIL as she's from Telford.

Not sure if we've got any local terms- will have a think.

HMK

hmkn

moanymoany wrote: »

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.

The lovely Hugh (as opposed to the lovely Huw, who is, whilst almost certainly better versed in current affairs, probably less well informed when it comes to the art of butchery) describes it as cheek, if that's any help.

You'll need it for the brawn I should think, but I'll consult the Meat Book for recipes if you become hooked and want to investigate the possibility of Bath Chap Burgers.

Now I really must go and wake up the children. (Having far too much fun here )

HMK

debbiemc_2

Hi everyone :wave:

Weezl, will be checking back later for pig's head update :eek: :rotfl:

Debbie

ceridwen

weezl74 wrote: »

ceridwen, I see where you're going with the rinse off the sauce idea with the baked beans.... But it seems a bit daft to then make them back into ..... baked beans!;) But if it's the cheapest way, I must allow myself to be persuaded!

Errrr...nope....I was thinking in terms of using the beans for any other recipe that haricot beans were required for.....errr....think that may include cassoulet for instance?

If you do convert to vegetarianism....I can give some good links!:D

ashia_2

weezl74 wrote: »

Forgot to say, I'm not the organisational wonder-woman you think....

Yesterday we had to bin 2 and a half tubs of homemade houmous:eek::eek::eek:

I'd made it ready to make batches of sandwiches, but shoved it to the back of the fridge and forgot!:o

sweet acetate monkey: 'don't worry weezl, I'll still eat it!'
me: 'no love it's furry!'
AM, manfully: 'I'll scrape that bit off....'

awwwwwwww.:D So I'm just gonna say 100 hail Martins in penance....

If that constitutes 100 Hail Martins.... oh thats not good, Im so not gonna survive what I'll have to do!!!!!!:eek:

shaz_mum_of__2

hmkn wrote: »

If you're trying to buy 'happy' sausages, even the posh supermarket ones aren't, unless they specifically state that the pork, or whatever, is free range. It normally has some twaddle about how lovely the farmer is, or that they're from a nice bit of country side, that means nothing :mad: . It needs to actually state that the meat is FR, otherwise I think Mrs W is right, the difference in price is probably packaging.

The only supermarket sausages I buy are (yellow stickered) organic ones, otherwise I get them from the butcher or buy the meat and get DH to make some (he went on a sausage making course for last Christmas/birthday :T )

HMK

Thats what i meant too reduced organic / free range sorry for confusion!!:D

Occasionally will buy "outdoor reared"pork but not chicken i only ever buy organic free range chook HFW has a lot to answer for (not really i was always a bit squeamish )

only problem about only buying ethical meat is that a lot of stuff that uses meat say pork pie,tinned ravioli ,most ready meals (there are a few organic ones ) that are made from non organic meat that i now cant buy

Cooked ham is a good example £2.50 for cook wafer thin ham for 100g !!!! thats £25 kilo:eek: :eek: :eek:

So cooking from scratch is the only option

BTW anyone got a good pork/layered game pie recipe

Shaz

ZoeGirl_3

weezl74 wrote: »

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

Got the recipe from http://forums.moneysavingexpert.com/showpost.html?p=1348039&postcount=13 and if you want a few more instructions then try the whole thread which is http://forums.moneysavingexpert.com/showthread.html?t=132667&highlight=bread+pudding. I like the bit of this and that method in the first link.

Haven't figured out how to do the links prop, so hope those work