50p a day til christmas, healthily?!-Weezl's next challenge (part 2)

In_Search_Of_Me

ceridwen wrote: »

- I have me doubts about how we'd manage with typical "maiden aunts" in the room (err...and I AM a maiden aunt.....).

yup youre right weezl and I are oppositites! As for being a typical maiden aunt Ceridwen...noone could ever accuse you of that!!

fedupandskint

Just popped in to say thanks for the recipes! I had a trawl through most of the pages and made notes on some of them to try out, also stocked up on dried beans, lentils and pulses at Mr S today.

Will be using up the bag of frozen spinach in the sag aloo and also try the lentil dahl.

Just wondered how long you cooked this for in the SC and on what temp setting

How long do red lentils take to cook on average?

Weezl et al you're all a bunch of loves (bear with me for I am northern! )for doing this thread!

In_Search_Of_Me

our weezl is an inspiration isnt she eh!! Cant say re the sc as dont have one but weezl will prob tell you tomorrow...suspect she is currently sitting on her bed goving ferg his 9.30 feed and willing him to sleep througg again!

lightisfading

WW lemon cake surprisingly nice, even with me at the helm plus.. bonus.. it takes a mere 9 mins in the oven so you could whip it up in half an hour in a cake emergency

I *hangs head* have not done costings, but can't see it costing too much, compared to what equivalent WW branded stuff costs in the shops.

cake: 3 eggs, plain flour, sugar + i added a bit of lemon essence.
topping: tub of lowfat soft cheese, tiny bit of icing sugar, sweetner, 2tblsp lemon curd, lemon zest (you could probably do without that).

4 pts for 1/6 of the cake (which is done in a normal round cake tin, 2 layers)

Feel free to PM

weezl74

fedupandskint wrote: »

Just popped in to say thanks for the recipes! I had a trawl through most of the pages and made notes on some of them to try out, also stocked up on dried beans, lentils and pulses at Mr S today.

Will be using up the bag of frozen spinach in the sag aloo and also try the lentil dahl.

Just wondered how long you cooked this for in the SC and on what temp setting

How long do red lentils take to cook on average?

Weezl et al you're all a bunch of loves (bear with me for I am northern! )for doing this thread!

awwww more nice compliments:D

hiya!:A

the lentils seem to only take around 5 hrs in mine, but you can tel cos they disintegrate when they're done... the only thing that makes it take longer is if you add salt before they're done (even in the form of a stock cube) cos salt makes pulses toughen up... Oh and apparently every time you take the lid off you lose an hour:eek:, but that depends on the brand you have. Does yours have an auto setting?

I'd say leave yourself a good 8 hrs the first time you make a batch, cos it'll keep warm til tea time even if you end up switching it off a few hrs early.;)

weezl74

lightisfading wrote: »

WW lemon cake surprisingly nice, even with me at the helm plus.. bonus.. it takes a mere 9 mins in the oven so you could whip it up in half an hour in a cake emergency

I *hangs head* have not done costings, but can't see it costing too much, compared to what equivalent WW branded stuff costs in the shops.

cake: 3 eggs, plain flour, sugar + i added a bit of lemon essence.
topping: tub of lowfat soft cheese, tiny bit of icing sugar, sweetner, 2tblsp lemon curd, lemon zest (you could probably do without that).

4 pts for 1/6 of the cake (which is done in a normal round cake tin, 2 layers)

Feel free to PM

it does sound very frugal:D 500g of flour is only 14p and sugar only 8p per 100g, I think the eggs are the only costly ingredient with 18p per egg as the cheapest free-range I've found (or 9p per egg for caged) so if you've got a local farm shop or neighbour with chooks, watch out for a bargain...anything less than £1.08 for a half dozen knocks asda into a cocked hat!;)

weezl74

PS bashful it's never too late to start with the perineum massage! I think it's brilliant, as had no tear with Fergus and his 34cm circumference head... :T:T

sashanut

weezl74 wrote: »

it does sound very frugal:D 500g of flour is only 14p and sugar only 8p per 100g, I think the eggs are the only costly ingredient with 18p per egg as the cheapest free-range I've found (or 9p per egg for caged) so if you've got a local farm shop or neighbour with chooks, watch out for a bargain...anything less than £1.08 for a half dozen knocks asda into a cocked hat!;)

Thanks very much for these costings - coming out of lurkdom to say thank you - an added benefit for me as we got our 6 ex-batt chooks on Saturday :TThey are currently in the shed, but have ventured out from the cage we brought them home in - we got 3 eggs the first day! DH pointed out that with the cost of the food & equip plus the donation to the BHWT the eggs were (ahem) quite COSTLY. He is joking but it is interesting to know the avg price of them; I also bought a tray of large eggs at the farm shop on Sat as we went to collect the chooks. I joked that it would be the last tray of eggs we bought - they were allegedy large eggs also but are much smaller than the ones from our chooks. However, I shall be looking for egg recipes I think to use them up :rotfl:

Boodle

BASHFUL wrote: »

omg!!! Cant believe so many of us are having bubbas soon!!! It must be something in the frugal food methinks!!!! Congratulations and good luck to all. Boodle: when are you due?? Im due 22nd of this month Just put my pram and bouncer together today :j
Weezl: Thankyou for wishing me a short labour :T I do hope so!!!! I'm having her in hospital, midwife led care. The hospital isnt in the same town so DF didn't want me to have a home birth :rolleyes:

Loving all the recipes lately. Will be attempting the fruit cake next week

Hi Bashful. I am due 2 days after you This is my second and my first DD was a few days early so expecting any time from now to be practical I had considered a HB too but am also quite far from a hospital so I decided to go in to have bubs. I found the best way to think of the labour is that it is precisely what our bodies are designed for - we have to trust that our bodies can cope with it. It isn't the most comfortable thing in the world, but once it gets going you sort of know what to do and I found I concentrated more on the task in hand rather than the pain. As for the contractions, I found first time round that it helped to deal with the discomfort by putting the feeling in context - to think of it as the physical contraction - rather than simply "pain with a name" Good luck with it all (but I know you can do it ) x

Sian_the_Green

In_Search_Of_Me wrote: »

lol love the costings sian - very me...mine usually come (much to weezls despair) under the had in already so it didnt cost nuffink did it eh!!

I agree totally, and I chuck so much stuff into an average cooking session that happens to be lying at the back of the fridge or in the cupboard, my favourite is Linghams Chilli Sauce (In the bottle with the yellow label) I add it to pretty much everything savoury, mmmm.....

I made up some pasta and added it to my soup so I think there is enough for 10 portions now, I was a little generous before so I think now it will be even more economical, not quite weezlesque but I did feel very domesticated batch cooking

Happy Monday everyone

Edit- Soup tasted yummy for lunch, though was an interesting greyish brown... Wouldn't recommend adding kidney beans before boiling soup for future reference...